Got herbs? They make THE perfect rub for your next outdoor soiree, tantalizing with pork tenderloin, skinless poultry (chicken or turkey) and even fish.
Herb, Garlic and Lemon Rub
This rub makes about 1/2 cup…
1/4 cup extra virgin olive oil
2 garlic cloves, peeled and minced
2 Tablespoons fresh lemon juice
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh cilantro
1 Tablespoon chopped fresh chives
1 Tablespoon finely grated lemon zest
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon Kosher salt or coarse sea salt
Blend all the ingredients together in a bowl. Use about 2 Tablespoons of this wet rub per portion, applying the extra during grilling if desired.
Recipe courtesy of Chef Bev Shaffer
Bev Shaffer is a chef, food and travel writer (she authored the popular “Ask Bev” column that appeared in the Cleveland Plain Dealer), author of five cookbooks (her latest, CAKES to die for!), and culinary instructor. Chef Bev is a frequent and popular television and radio guest, cooking on all Cleveland network stations and public television. Links to her blogs, “Gadget Freak” and “Eat Plants” can be reached through her website, www.bevshaffer.com