by Kate Heyhoe
Makes about 1/3 cup
3 tablespoons coarse-ground coffee beans
1 tablespoon coarse-ground black pepper
2 teaspoons coarse-ground salt, such as kosher or sea salt
1 teaspoon dried sage
1/2 teaspoon granulated or powdered garlic
Combine all ingredients. Rub the seasoning blend into pork, quail, or duck, then cover and refrigerate for at least 2 hours or overnight. Grill, broil or roast accordingly.
Kate's Global Kitchen for April, 2001:
Copyright © 2001, Kate Heyhoe. All rights reserved.
This page created April 2001
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