Use as a rub or, prior
to grilling, stuff it into a pocket cut in a steak or chop.
Spanish
Olive Rub
- 1/2 cup pimiento-stuffed
green olives
3 cloves garlic, chopped
1 tablespoon capers, drained
1 1/2 teaspoons finely shredded orange peel
1/2 teaspoon pepper
- Combine all ingredients
in a blender container or food processor bowl. Cover and blend
or process until chunky.
Makes about 1/3 cup, enough
for 1 pound of beef, pork, or lamb.
Recipe provided by Better Homes and Gardens - BHG.com a member
of the Home and Family Network for the best of cooking, gardening,
decorating and more. © 2003 Meredith Corporation. All Rights
Reserved.
