Since the blends and seasonings we craft at Backyard Patch Herbs stem not only from our love of herbs and their flavors, but also from our own kitchen needs, we love using them in cooking at home.
As a result we are always experimenting with ways to use the blends and collecting recipe ideas from customers. Here are a couple recipes for you to try in your home:
Four Spice Pork with Plums (serve 4)
- 4 3-ounce boneless pork loin chops
- 2 Tbls butter
- ¾ tsp Backyard Patch Four Spice Meat Rub
- ¼ tsp salt
- 1 clove garlic, minced
- ¼ cup herb or plain vinegar
- 2 Tbls soy sauce
- 1 Tbls brown sugar
- 3 green onions sliced into 1-inch pieces, including greens
In a 22-inch skillet heat butter on medium high. Season pork chops with Backyard Patch Four Spice Meat Rub and salt. Cook pork for 5 minutes, or until browned, turning once. Transfer to a plate. Add sliced plums to skillet; cook stirring, for 3 minutes. Stir in garlic, herb vinegar, soy sauce and brown sugar; cook, stirring until simmering. Return pork to skillet, cook 1 to 2 minutes or until cooked through. Stir in green onions and serve. As a side dish, stir canned or frozen green beans into skillet after removing finished pork chops and sauté until warm then serve with chops.
Alfredo Pasta
Contrary to popular American recipes, there is no heavy cream in the original recipe for fettuccine Alfredo. Parmigiano Reggiano is the key ingredient, but all you need is butter and cheese to create a truly creamy and decadent dish of pasta. If you want a bit more bulk, add some el dente finely chopped broccoli to the finished product.
Backyard Patch Simple Alfredo
- 1 pound fresh fettuccine pasta
- 1 stick butter, divided into tablespoons
- 1 cup 24-month aged Parmigiano Reggiano, finely grated and sifted
- 2 Tbls Backyard Patch Boursin Blend
Finely grate the Parmigiano Reggiano and sieve into a bowl, using a fine net sieve add the Backyard Patch Boursin Blend then put aside. Bring water seasoned with sea salt and a drizzle of olive oil to a boil in a large saucepan. Add the fresh fettuccine, stirring gently at first to separate the strands and boil for 3-5 minutes until the pasta starts to float to the top. Place the fettuccine onto the serving plate with butter, use a small amount of pasta water to help melt the butter. Cover the pasta with the grated Parmigiano Reggiano mixture and wave and swirl the pasta to incorporate the butter and the cheese until a thick sauce is formed.
