Makes about a fourth cup, enough for 6 steaks
2 cloves garlic, unpeeled
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
- Expect traffic delays when Obama visits Seattle Friday afternoon
- Huskies upset USC 17-12 and beat Steve Sarkisian, their former coach
- Win over USC puts UW’s coaching upgrade (Chris Petersen over Steve Sarkisian) on full display
- Lloyd McClendon will not return as Mariners' manager
- Even in death, 'Up' house owner Edith Macefield remains a mystery
Most Read Stories
1 teaspoon dried parsley leaves
1 teaspoon smoked ground paprika
1 teaspoon crushed red pepper flakes
1 teaspoon brown sugar
1. Heat a small heavy dry skillet over medium. Toss in garlic and cook, shaking skillet now and then, until garlic is blackened in spots and soft, about 10 minutes. Set garlic aside to cool.
2. Measure salt into a mortar (or small electric spice grinder). Peel garlic and mash into salt. Mash in remaining ingredients.
3. Rub about 1 teaspoon on each side of a steak during the last few seconds of grilling. Also good on pork and chicken.
— Leah Eskin, The Chicago Tribune