There was a mention of an intriguing new spice mixture at a blog that I read faithfully
so, of course I have been trying it out everywhere – with careful abandon!
I rubbed some on a pot roast last night before putting it into the pressure cooker. I was apparently too stingy because the flavor was very mild, even for wimpy ol’ me.
At table, DH was much more free with the shaker, and I shook a bit on mine, too. It mixed nicely with the au jus to bring an interesting flavor to the pot roast. I’ll be more bold next time.
I had expected to serve this with collard greens and mashers, but the collard greens turned out to be turnip greens. They were side by side in the produce department, and my apprentice shopper did the picking out. They were good; just different from what I had expected.
Today I am roasting a whole chicken in my Nesco roaster, so was very generous with slathering a good layer of the berbere on the outside of the chicken. I leave the skin on until serving time, so figured some of the ambience would cook into the meat, but the preponderance of it will remain on the skin, which we don’t eat. Low risk! ;->
Stay tuned for results.