For my "Bacon, Bacon, Bacon" class, I've decided on Sicilian and Moroccan as the two "regional flavors." Of course not much bacon is consumed in Morocco, but the spices (tumeric, garlic, sumac, za'atar, and Marrakech Moroccan Spice from Savory Spice (www.savoryspiceshop.com/blends/marr.html) are so good with grilled or smoked meats.
For the Sicilian I used garlic, oregano, dried onion, orange peel and my foraged fennel pollen. I'll do a fennel pollen foraging post later in the year. It's one of my favorite parts of living in SoCal.
No comments:
Post a Comment