RUB
FRESH TUSCAN ROSEMARY WET RUB (middle left)
Fresh Mediterranean herbs lend themselves nicely to pureed wet rubs, which are best used the day they are made. Spread this Italian-inspired wet rub on pork chops or steaks or rub it under the skin of a chicken. It also is nice smeared on meat toward the end of grilling.
• ¼ cup fresh rosemary leaves
• ¼ cup fresh parsley leaves
• 2 tablespoons fresh oregano leaves
• 4 fresh sage leaves
• 2 cloves minced garlic
• 2 tablespoons kosher or coarse sea salt
• 2 tablespoons freshly cracked pepper
• ½ cup extra-virgin olive oil
Use a knife to finely chop the herbs. Place in a food processor along with the garlic, salt and pepper. With the processor motor running, drizzle in the oil and process until smooth. Makes about 1 ½ cups.
Source: Adapted from Steven Raichlen's The Barbecue! Bible: 10th Anniversary Edition.
Per teaspoon: 15 calories (91 percent from fat), 2 g fat (0 saturated, 1 g monounsaturated), 0 mg cholesterol, 0 g protein, 0 g carbs, 1 g fiber, 194 mg sodium.
