Spanish Olive Rub

1/2 cup pimiento-stuffed green olives
3 cloves garlic, chopped
1 tablespoon capers, drained
1 1/2 teaspoons finely shredded orange peel
1/2 teaspoon pepper

Combine all ingredients in a blender container or food processor bowl. Cover and blend or process until chunky. Use as a rub or, prior to grilling, stuff it into a pocket cut in a steak or chop.

Makes about 1/3 cup, enough for 1 pound of beef, pork, or lamb.



Herb Rub

2 teaspoons dried rosemary
2 teaspoons dried thyme
2 teaspoons dried minced onion
2 teaspoons dried minced garlic
1 teaspoon coarse salt
3/4 teaspoon pepper

Combine the rosemary, thyme, onion, garlic, salt, and pepper in a blender container; cover and blend until mixture is coarsely ground. To use, sprinkle mixture evenly over meat; rub in with your fingers. Store in a tightly covered container.

Makes about 10 teaspoons (enough for 5 pounds of beef, pork, chicken, or seafood).



Cajun Rub

1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 teaspoon ground red pepper
1 teaspoon dried thyme, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt

Stir together the white pepper, black pepper, red pepper, thyme, onion powder, garlic powder, and salt in a small bowl. Store in an airtight container for up to 3 months. To use, sprinkle mixture evenly over meat; rub in with your fingers. Store in a tightly covered container.

Makes 7 teaspoons (enough for about 3-1/2 pounds of pork, chicken, or seafood). Or you can double to make more.