When do I use the fennel pollen
We have been asked a few times about how and when to use the fennel pollen spice and other spice blends. The answers are really up to the person cooking. We do however have some helpful suggestions for application.
My personal methods are varied based on the dish.
Fish – (catfish, tilapia, trout, bass, etc.,) Sprinkle a little over the fish as it cooks and just before serving just a few dashes to excite the flavors again. M~Ocean is great on fish.
Red Meats – (beef, tri-tip, steaks) These are tough. I like to use Little Devil as a rub and then cook. I have however added just a touch of the fennel pollen after to bring back that anise flavor.
White Meats – (pork, chicken, turkey) Put just a bit of olive oil over the meats and grill. After cooked then you can add the Hog Heaven or Are You Game? blend
Asian Dishes – Pollen Asian is a great one to add on the dish as you are cooking it. The vegetables will absorb the flavors of the spice blend and give a remarkable taste back.
Vegetables – Zen-Sational – Sprinkle on your vegetables just after a little coating of olive oil and then grill, saute, or even bake on a flat pan.
Hope these tips help and if you have some of your own, don’t hesitate to share them.
Parmesan Chicken with fennel pollen marinara sauce
It's all about the taste.
Parmesan Chicken Recipe
It's all about the taste.
Ingredients:
-Boneless Skinless Chicken Breast
-Mozzarella Cheese
-Italian seasoned bread crumbs
-Egg
-Parmesan cheese
-Marinara Sauce with Fennel Pollen (See recipe below)
Directions:
Preheat oven to 375 degrees Fahrenheit. Whisk an egg in a bowl and set aside. Mix one part Italian seasoned bread crumbs with one part Parmesan cheese in a bowl. Dip chicken breast into egg and then roll in bread crumb mixture and coat well. Place in baking pan and bake for 30 minutes. Remove the chicken from the oven and generously coat chicken with Marinara sauce. Bake for 15 minutes. Remove the chicken from the oven and sprinkle mozzarella cheese over chicken, using as much as desired. Bake for another 15 minutes and its ready!
Marinara Sauce
Ingredients:
-1 Tbsp Oregano
-1 tsp Cayenne Pepper
-2 tsp Sea Salt
-1 Tbsp Thyme
-1 cup Ketchup
-1/2 cup cooking sherry (vinegar)
-1 Tbsp Basil (fresh chopped)
-1 Tbsp Rosemary
-About 2 cups water (to desired consistency)
-1/4 cup minced onions
-2 Tbsp Fennel Pollen
Directions:
Add all the ingredients together in a bowl, adding the water last, and whisk or use a hand-mixer to blend well.
Tea instructions
I have told many a person I would post up the instructions for making our tea blends. I am sorry about the delay in posting this. It has been a very busy last few weeks.
Tea brewing instructions:
Start with cold, fresh water. Preheat tea pot. Cooling of the water results in a weak brew. Use approx 3 grams of tea leaves for 6 oz. water. Use 1/2 oz tea leaves per quart. For Tea, steep 4 minutes.
*** Brew herbal teas (tisanes) as black teas, with water to rolling boil. Pour over tea or herbal. Do not boil botanicals when making tea.
Use discretion and taste to produce a brew-strength equal to – 3 grams of tea per six ounces of water
150 cups per pound of tea.
These instructions work for all our tea blends and one should always consider how they truly like the flavor of their tea to turn out. I prefer a light tea as if it were sun brewed for that perfect tea blended flavor and aroma.
New pollen is here.
Well things here are starting to calm down now. It has been pollen collection season for a few weeks and that makes this place insane. We have so much going on and no way to slow down. I however did get a wonderful picture of the new pollen collected and let me tell you that is just perfect in flavor, aroma, texture, and delight. You don’t have to take my word for it though.
Can't get any fresher.
Dill Pollen Potato Salad
This potato salad is so good, we can’t get a picture of it for the blog. It is a favorite at our house and when we have guests we don’t have any complaints! Now there are so many recipes out there for potato salad, so what makes this one so special? Besides being easy to make and tasty, we used the Pollen Ranch Dill Pollen. The longer the salad sits in the fridge, the dill flavor gets more intense. So for best results make the salad the night before to get that full dill flavor.
Makes approximately 4 servings
Ingredients
- 5 Medium Idaho Potatoes
- 2/3 cups mayonnaise
- 1 ½ tablespoons yellow mustard
- 1 can (2.25 oz) Black olives sliced
- 1 medium Dill pickle, sliced to small pieces
- 1 hard-boiled egg, egg white sliced to small pieces, yolk; crumbled
- ½ tsp Pollen Ranch Dill pollen
- 1 tsp Salt
- ½ tsp black pepper
- ½ tsp garlic salt
Mixing Instructions
Boil quartered potatoes until slightly tender. They will continue cooking when cooling.
Strain the water out of the potatoes and let cool
Use a medium serving bowl to mix the potatoes, mayonnaise, and mustard until mixed together.
Add olives, dill pickle, sliced egg whites and crumbled yolks to potato mixture.
Add seasonings
Mix together
Cover and refrigerate for at least 2 hours.
Enjoy! (Brandi)
Now I have noticed that some recipes don’t use olives and they use red or green bell peppers and even add celery or horse radish. Those are all great additions to this already wonderful dish. Please if you make this potato salad and enjoy it or even if you alter it a little, let us know how it turned out. We love to hear how others enjoyed not just our recipes but our dill pollen spice.
Dill Pollen Dill Pickles
Sorry that I do not have a picture to accompany this item. I truly wish I did. I will however be making these again as they were delicious. The dill just pops in these pickles and I personally think they are intensely better than the ones you buy in the store.
I would suggest that you try to get the freshest pickling cucumbers you can and try to avoid any bruising. I plan to try and pickle other items with the dill pollen spice. Using the dill pollen for pickling will not only save you some money on buying dill root or dill stalks but also effort in preparation. If you try this and enjoy it, please do tell me and the world what you think.
Ingredients
| 4 Lbs. Pickling Cucumbers | 2 Cups white vinegar |
| 6 Cups water | 1/3 Cup pickling salt |
| 8 Cloves garlic, peeled and halved | 2 Tablespoons Pollen Ranch Dill Pollen ( ½ Tablespoon per jar) |
Directions
1. Wash and check cucumbers for bad spots. After washing place in the sink filled with cold water and add lots of ice to chill before jarring. Allow to sit for at least two hours and no more than eight hours.
2. Sterilize 4 – 1 Quart jars and lids in boiling water for at least 10 minutes.
3. In a large pot combine the vinegar, water and pickling salt. Bring the brine to a rapid boil. While waiting on brine to boil put one clove garlic cut in half and ½ Tablespoon Pollen Ranch Dill Pollen in bottom of jar. Stuff jar with cucumbers till full, do this will all four jars. You want to make sure to pour the brine over the cucumbers immediately after it is rapidly boiling. Put another clove of garlic cut in half in the top before putting the lid on and sealing. Make sure to wipe away any residue before putting lid on to seal.
4. Process sealed jars in a boiling water bath for at least fifteen minutes. (To assure sterilization)
5. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Sealed pickles should keep for up to 2 years if stored in a cool dry place.
Grilled Catfish with M~Ocean
And it just gets better
We wanted to put some fish up being that it is something we love at my house. We hope that you enjoy this classic style of cooking fish.
1 1.5lbs Catfish Fillet
1/4 cup butter
1 Lemon
1T Pollen Ranch’s M~Ocean
Put 1/4 cup butter into a pan and melt. Put the catfish in the butter and use half of the lemon to squeeze fresh juice on the sides and over the fish. Allow to cook on each side for at least 5 minutes or until fish flakes easily. The heat will vary based on your skillet but I suggest a medium to high heat on average.
Once the fish is done take a tablespoon of Pollen Ranch’s M~Ocean spice and sprinkle it over the fish and serve. You can garnish with fresh lemon and orange slices.
Happiest Fish Ever.
I will be putting up the recipe in another post for a great dill sauce for dipping your fish in. We found the recipe online and made a few changes to it using dill pollen instead of stalks. 
Barbecue Tri-Tip Steaks with Little Devil
Juicy, succulent, and delicious tri-tip.
For a savory and flavorful tri-tip, just add Pollen Ranch’s Little Devil seasoning. Rub the tri-tip with Little Devil, be generous an barbecue or bake. It’s a burst of flavor on the tongue, no sauce required.
For a good pink steak cook to 135-140 Fahrenheit.
Panko Crusted Loin chops from Central Market
Panko Crusted Pork Loin chops with a Blood Orange Fennel Pollen Viognier sauce and Fennel Pollen Pilaf.
Extrordinary Family Meal
Panko-Crusted Pork Chops (Serves 4)
* 1/2 cup flour
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 2 cups panko (Japanese bread crumbs)
* 3 eggs
* 1 tablespoon water
* 4 (1-inch thick) pork loin chops
* Olive oil to cook
* Blood Orange Fennel Pollen Viognier Sauce:
* 1 teaspoon olive oil
* 2 tablespoons finely chopped shallot
* 1 cup blood orange juice (or fresh orange juice)
* 1 cup Kestrel® Viognier
* Zest of 1 large orange
* 2 teaspoons granulated sugar
* 1/2 cup (1 stick) unsalted butter
* 1/2 cup heavy cream
* 1-2 teaspoons fennel pollen
1. Preheat oven to 375°F.
2. Combine flour, salt and pepper in a shallow dish.
3. Place panko in another dish.
4. Beat eggs with water and a pinch each of salt and pepper in a third dish.
5. Pat chops dry.
6. Dredge in flour and shake off excess.
7. Dip in egg.
8. Dip in panko, pressing to adhere.
9. Refrigerate while making sauce.
10. Heat oil in saucepan over medium heat and add shallot. Cook for about 2 minutes, until tender.
11. Add juice, wine, zest, sugar and pinch of salt.
12. Boil for 10-15 minutes or until reduced to about 1/2 cup.
13. Add butter one tablespoon at a time, until all melted.
14. Add cream. Cook to heat through and thicken to coat back of a spoon.
15. Remove from heat, adjust salt and add fennel pollen.
16. While sauce is reducing, cover bottom of a large, ovenproof skillet with oil over medium-high heat.
17. Add chops and cook for 2 minutes until golden.
18. Flip and place pan in oven for about 10-12 minutes or until internal temperature reaches 145°F.
19. Serve with orange sauce and pollen pilaf.
Pollen Pilaf (Serves 4)
* 2 cups long-grain white rice, rinsed until water is clear
* 3 cups chicken broth or water
* 1 teaspoon kosher salt
* 1/2 teaspoon pepper
* 3/4 cup diced red bell pepper
* 1/2 cup slivered almonds, toasted
* 1/4 cup unsalted butter
* 2 scallions (green onions), thinly sliced
* 2 tablespoons chopped flat-leaf parsley
* Pinch red pepper flakes, to taste
* 1 teaspoon fennel pollen
1. Cook rice in broth or water with salt and pepper.
2. Fluff with a fork and place in a serving bowl.
3. Stir in remaining ingredients.
Chocolate Pudding Pie with Divine Desserts
Simply Wonderful topped with whipped cream and Divine Desserts!
Homemade chocolate pudding pie topped with Divine Desserts.
Cook time: 1 1/2 hourIngredients:
Pie Crust
1 1/2 cups flour
1 1/2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup cooking oil (avoid strong flavors such as olive oil)
3 tablespoons cold milk
Chocolate Pudding Filling
1/3 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons cocoa powder
1/4 teaspoon salt
2 cups heavy cream
2 egg yolks
4 ounces semisweet chocolate, finely chopped or 1/2 cup mini chocolate chip
1 tablespoon unsalted butter, at room temperature
Cooking Directions
- Preheat oven to 350°F.
- Sift flour, the 1.5 tsp sugar, and the 1/2 tsp salt into a 9-inch pie plate, making sure they are well combined.
- In a separate bowl, whisk together oil and milk. Add this to the pie plate, and mix with fork until well blended.
- Starting from the center, press crust evenly into pie plate. Flute edges with fork (if you want).
- Freeze pie crust for ten minutes. This will help prevent it from bubbling up while baking.
- Place chilled crust in oven and bake until light golden brown, about ten minutes (maybe more if your freezer is really powerful).
- Set crust aside in a cool place.
- For the filling, prepare a cold bowl by placing it in a few inches of ice-cold water in the sink.
- Next, combine the 1/3 cup sugar, cornstarch, cocoa, and the 1/4 tsp salt in a medium saucepan.
- Whisk together cream and egg yolks, then whisk this into the sugar mixture.
- Cook on medium-low heat, stirring almost constantly, until thickened (about 8 minutes).
- Add chocolate and butter, and stir quickly to melt.
- Most likely the pudding will need sieving, so pour though a sieve or mesh strainer into the cold bowl. Allow it to cool somewhat, then pour it into your prepared crust. Cover with plastic wrap (it should be touching the surface of the pudding, to prevent skin).
- You may have extra pudding if your pie plate is shallow or your pudding was exceptionally smooth. Pour this into a bowl and cover with plastic wrap as well.
- Place pie and any extra pudding in the refrigerator, and allow to set for at least 30 minutes, preferably one hour or more. Refrigerated pie will keep for several days.
- Before serving sprinkle just a pinch of the Pollen Ranch “Divine Desserts” on the top of each slice.
Recent Post
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When do I use the fennel pollen
by Michael with No Comments
We have been asked a few times about how and when to use the fennel pollen spice and other spice blends. The answers are really up to the person cooki...
-
Parmesan Chicken with fennel pollen marinara sauce
by Michael with No Comments
Parmesan Chicken Recipe
Ingredients:
-Boneless Skinless Chicken Breast
-Mozzarella Cheese
-Italian seasoned bread crumbs
-Egg
-Pa... -
Tea instructions
I have told many a person I would post up the instructions for making our tea blends. I am sorry about the delay in posting this. It has been a very b...
-
New pollen is here.
by Michael with No Comments
Well things here are starting to calm down now. It has been pollen collection season for a few weeks and that makes this place insane. We have so mu... -
Dill Pollen Potato Salad
by Michael with No Comments
This potato salad is so good, we can't get a picture of it for the blog. It is a favorite at our house and when we have guests we don't have any com...