Fresh Tuscan Rosemary Wet Rub |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
Saved for summer grilling - plan to massage beneath chicken skin & let marinate a few hours in the fridge before grilling on a med-hot charcoal grill. From the Miami Herald - 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. Source: Adapted from Steven Raichlen's The Barbecue! Bible: 10th Anniversary Edition Ingredients:
1/4 cup fresh rosemary leaf |
1/4 cup fresh parsley leaves |
2 tablespoons fresh oregano leaves |
4 fresh sage leaves |
2 minced garlic cloves |
2 tablespoons salt (kosher or coarse sea) |
2 tablespoons freshly cracked pepper |
1/2 cup extra virgin olive oil |
Directions:
1. Use a knife to finely chop the herbs.
2. Place in a food processor along with the garlic, salt and pepper.
3. With the processor motor running, drizzle in the oil and process until smooth.
|
|