Recipe - Primo Paste

1 WHOLE BULB GARLIC; PEELED
6 tablespoon COARSE GROUND BLACK PEPPER
6 tablespoon KOSHER SALT
One fourth teaspoon CAYENNE OR GROUND CHIPOTLE
CHILE
6 tablespoon GARLIC FLAVORED OIL

THIS IS A BASIC GENERAL PURPOSE PASTE, GOOD FOR A RANGE OF LEAN FOODS,
PARTICULARLY TURKEY

MAKES ABOUT 1 CUP

IN A MORTAR AND PESTLE OR WITH A FOOD PROCESSOR, COMBINE THE PASTE
INGREDIENTS, MASHING THE ARLIC WITH THE PEPPER, SALT, AND CAYENNE OR
CHIPOTLE. ADD THE OIL TO FORM A THICK PASTE. REFRIGERATE THE PASTSE,
COVERED, FOR UP TO 2 WEEKS.

NOTE: OIL BASED PASTES WORK ESPECIALLY WELL ON FISH AND LEAN MEATS, SUCH AS
VENISON, CABRIOT AND CHICKEN. EXPERIMENT WITH OILS OF VARIED FLAVORS,
INFUSED WITH GARLIC, BASIL OR OTHER HERBS. UNREFINED OR LIGHTLY REFINED
OILS, SUCH AS CORN OR PEANUT, ADD THEIR OWN PLEASING TASTE.

Posted to bbqdigest by LTag106981@aol.com on Jun 19, 1999, converted by
MM_Buster v2.0l.