Lemon Grass
About Lemon Grass:
Lemon Grass is native to Southeast Asia and grows best in cooler tropical areas. The plant is prized for its lemon flavor and aroma. Only recently has it become popular in American kitchens.
- Recipes:
- Nicole's Shrimp Salsa
- see all recipes
Tips:
Drop a whole leaf into a soup or stew and nick or slightly crush it to help it release its juices to the pot.
Chop lemon grass stalks into small pieces and pound or crush them for stir frying.
Use cut sections of lemon grass as skewers for baking or grilling shrimp, poultry and pork medallions.
Add a two tablespoons of finely chopped lemon grass to each cup of salsa.
Mince 1/2 cup of lemon grass and add to a quart of white wine vinegar to infuse - leave it for a month or two in a dark place. Use it for vinaigrettes, basting poultry, marinating pork.
For baked shellfish like clams, oysters and mussels, chop two tablespoons lemon grass with a tablespoon each of fresh oregano, basil and marjoram. Combine with half cup of breadcrumbs and two tablespoons olive oil. Shuck the shellfish and put a teaspoon of this filling on each. Bake at 350F for 6 to 8 minutes and serve immediately.
A leaf added to clear soups - especially chicken or turkey soups -adds a flavor sparkle and makes it seem lighter and more refreshing.
Cut sections of lemon grass to use as a plate garnish for eye appeal and the fresh scent.