Our journey to healthy living and eating at Ozark Akerz has taken a lot of forms, both expected and unexpected. The unexpected have included brewing our own beer with wild-growing ingredients like cedar, passion flower (maypop) and ragweed the obvious has included growing our own herbs. We have herbs growing in the ground and in pots all year long, giving us a lot of ingredients to experiment and improve the seasonings we use in food. Right now we have rosemary, mint, 2 varieties of oregano, basil, thyme, marjoram, Italian parsley, sage and tarragon growing.
We use these herbs to season everything from homemade beef sausage to moussaka and this time of the year, turkey, stuffing and many other Thanksgiving dinner sides. Before we started growing our own, we had already discovered that fresh was best. But we often found fresh herbs sold out around Thanksgiving and prices were steadily increasing. Herbs are easy to grow and care for and as a household that cooks a lot of meals they provide a regular supply and a lot of savings. We are never sold out and we dry some of them for use out of season. This can be as easy as laying out thyme or oregano on a paper towel to stringing together rosemary and hanging it to dry. The most important thing is airflow, we set or hang the herbs under a ceiling fan.
The art of seasoning a turkey or any other meals has been an ongoing learning process. Sue is an alchemist in the kitchen, she is always experimenting. Her standard answer to "that's the best tasting ___ " (fill in the blank with just about any meal) is "well, we'll never have that again, i don't remember the recipe!". Her culinary inspirations and experiments are often spontaneous and she rarely writes down the amounts let alone the ingredients.
A few weeks ago we were talking about how much positive feedback we had received for the radish recipes we shared from our social media community. Sue said she had begun to think about another recipe for our blog, A week later she said our Ozark Akerz Savory Cock 'n Bull seasoning would be perfect to share as a poultry seasoning for Thanksgiving dinner. The following week she broke with tradition and wrote down the recipe when she was making another batch.
We call it Cock n' Bull because it's as good on poultry as it is on beef. Use it as you would poultry seasoning on chicken and turkey. We add it to beef roasts, brisket or to ground beef with other ingredients to make our beef sausage. Sue is on a roll to break tradition again, She is working on documenting our beef sausage recipe. Watch for it in a future blog post!
You can either use store bought or home-dried herbs for this recipe. We store Cock n' Bull in a 1/2 pint mason jar.
Ozark Akerz Savory Cock n' Bull recipe
3 tablespoons dried thyme
3 tablespoons dried sage
2 tablespoons dried marjoram
1 tablespoon dried rosemary
1 tablespoon freshly ground pepper
1/4 teaspoon grated nutmeg
1 tablespoon paprika
1/4 teaspoon cayenne
1/2 teaspoon smoked paprika
1/2 teaspoon dried savory
Other Ozark Akerz recipes that Sue has captured (after much hounding by Mike!):
Danish Liver pate
Sue-Baby's Marinade and BBQ Sauce
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