SEA SALT, DRIED ROSEMARY & JUNIPER BERRIES
Strap on your lederhosen, kiddos! This old world taste puts the OOMPH in OOMPA-PA-PA. The ‘Horn’s made for beef, pork & game, but Maureen loves it on sweet potato fries. Try it on roasted root veggies of any kind and in savory baked goods: flatbreads, pizza crusts, biscuits and scones.
The 'Horn is not a rub. Use it as you would salt: sprinkle, don't pour.
- VENISON: 1 tsp per lb + a little ground sage.
- CHOPS, ROASTS, RIBS, ETC.: 1/2 tsp per lb. Add fresh chopped herbs like sage, parsely, and rosemary for a super shi-shi feast.
- ROASTED ROOT VEGGIES: Preheat your over to 400. Chop up 1 lb of any root veggie (or a mix): carrots, sweet potatoes, regular potatoes, turnips, parsnips, etc. Add 1/2 tsp WMH + 1 tbsp olive oil. Roast for about 20 minutes. Throw in 1/4 tsp ground caraway seeds if you really feel like getting your Germanic freak on.