marjoram = sweet marjoram = knot marjoram = knotted marjoram Pronunciation: MAR-jer-um Notes: Marjoram is sweeter and milder than its close relative, oregano. It's often used to season meats and fish, and works best when its added near the end of the cooking period. Fresh is best, but frozen or dried marjoram are acceptable substitutes. Don't confuse this with wild marjoram, which is better known as oregano. Equivalents: 1 tablespoon fresh = 1 teaspoon dried. Substitutes: oregano (This is very similar, but not as sweet and mild as marjoram. Substitute two parts of oregano for three parts of marjoram.) OR thyme OR sage OR basil OR summer savoryFrom this website: http://www.foodsubs.com/HerbsEur.htmlI have used oregano for marjoram as recommended by this site in the ratio specified and had good results. Good luck!
The best seasoning for swordfish to enhance its flavor is a combination of lemon, garlic, and herbs such as parsley, thyme, and oregano.
It really depends on the recipe, but you're probably safe with marjoram, tarragon, or parsley. Slightly stronger, different flavors would come from oregano or basil. Rosemary is also an option
Steak can be livened up in many different ways. One way is to use a smokey dry rub that incorporates chili powder, cumin, garlic powder, salt, pepper, oregano and cayenne. Rub it onto the steak, let it marinate for at least an hour and then grill up the steak. You can also use this rub for chicken or fish.
There isn't really a varying recipe for steak. It's more about the marinade that you are soaking the round steak in. Combine your ingredients to make the marinade into a bowl. Put the steak and marinade in a plastic bag turning the steak over to coat it. Refrigerate it. Place steak on the grill. Grill to your liking. Some ideas for things to include in your marinade: vinegar, olive oil, thyme, garlic, steak seasoning, red pepper flakes.
Get a decent chuck, porter-house or sirloin steak. Get a good grill. Get the temp. up to 450 degrees. Leave the lid half open. Season your steak with salt, pepper, light garlic powder, and a very-very faint dusting of oregano. Throw on the grill for 4 minutes on each side for a 3/4 inch cut steak. ( Use a timer ). Compliment with sauteed yellow onions & mushroom buttons. Enjoy
Skirt steak is the best type of steak to use for making fajitas.
Make sure the steak is at room temperature before you cook it. Cook the steak at a high enough temperature. Rest the steak for 5-10 minutes after cooking in a warm, covered vessel. Choose a good cut of meat. The more fat 'marbling' the meat has, the more moist and tender the steak will be, choose a steak with a nice bright red color, and once you push it down it should feel firm, not spongy. There is no need to put any sauces (except Au Jus) on a high quality steak, you can put cajun seasoning if you want. Best seasoning for a steak is Lawry's ® Seasoned Salt.
For the best results, cook steak sous vide for 1 to 4 hours, depending on the thickness of the steak.
Steak! The better the claret, the better the steak.
As always, herb substitution depends on the recipe. Oregano and Marjoram are the most similar. "Italian Seasoning mix" would have lots of oregano and some thyme. Rosemary and sage could be used. "Poultry seasoning" would have some of everything with a strong dose of sage.Parsley is so mild as to be almost tasteless compared to thyme. Tarragon has a distinctive licorice flavour, and basil would be another one to consider if you like the taste.
The best way to season a chicken cheese steak for maximum flavor is to use a combination of salt, pepper, garlic powder, onion powder, and paprika. Marinate the chicken in these seasonings for at least 30 minutes before cooking to allow the flavors to penetrate the meat. Additionally, adding some fresh herbs like parsley or thyme can enhance the overall taste of the dish.