{"id":4970,"date":"2021-04-07T15:06:09","date_gmt":"2021-04-07T20:06:09","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=4970"},"modified":"2021-04-07T15:06:09","modified_gmt":"2021-04-07T20:06:09","slug":"rosemary-2","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/rosemary-2\/","title":{"rendered":"Rosemary"},"content":{"rendered":"\n<p>Scientific name:\u00a0Salvia rosmarinus<\/p>\n\n\n\n<p>Rosemary is a member of the sage higher classification and is an herb plant native to the Mediterranean region. <br \/><br \/>My first experience using Rosemary for culinary purposes was with adding flavor to pizzas.  <br \/><\/p>\n\n\n\n<p>Rosemary was a key ingredient in the Smoked Leg of Lamb and in the Rosemary Sauce it was served with at the Columns Hotel, another recipe developed by Chef Chris Canan and Sous Chef Bryan Coates. The fresh Rosemary was laid inside the boned out portion of lamb, then the  leg tied together before smoking on the pit. <br \/><\/p>\n\n\n\n<p>The Rosemary sauce and stuffed lamb was made with fresh Rosemary sourced from Crickhollow Farms out of Jayess, MS. <br \/><\/p>\n\n\n\n<p>This Rosemary plant now a part of our garden with our hopes of providing us with years of culinary delights to come.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-content\/uploads\/2021\/04\/F2DA1034-E6B3-431D-A501-00BFA3494F5A.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-content\/uploads\/2021\/04\/F2DA1034-E6B3-431D-A501-00BFA3494F5A-1024x1024.jpeg\" alt=\"\" class=\"wp-image-4971\" srcset=\"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-content\/uploads\/2021\/04\/F2DA1034-E6B3-431D-A501-00BFA3494F5A-1024x1024.jpeg 1024w, http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-content\/uploads\/2021\/04\/F2DA1034-E6B3-431D-A501-00BFA3494F5A-300x300.jpeg 300w, http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-content\/uploads\/2021\/04\/F2DA1034-E6B3-431D-A501-00BFA3494F5A-150x150.jpeg 150w, http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-content\/uploads\/2021\/04\/F2DA1034-E6B3-431D-A501-00BFA3494F5A-768x768.jpeg 768w, http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-content\/uploads\/2021\/04\/F2DA1034-E6B3-431D-A501-00BFA3494F5A-144x144.jpeg 144w, http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-content\/uploads\/2021\/04\/F2DA1034-E6B3-431D-A501-00BFA3494F5A.jpeg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<p><br \/><\/p>\n\n\n\n<p>Bonne Appetite <\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Scientific name:\u00a0Salvia rosmarinus Rosemary is a member of the sage higher classification and is an herb plant native to the Mediterranean region. My first experience using Rosemary for culinary purposes was with adding flavor to pizzas. Rosemary was a key ingredient in the Smoked Leg of Lamb and in the Rosemary Sauce it was served [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[11],"tags":[2056,418],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"Scientific name: Salvia rosmarinus Rosemary is a member of the sage higher classification and is an herb plant native to the Mediterranean region. My first experience using Rosemary for culinary purposes was with adding flavor to pizzas. 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