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Date Posted: 05:25:00 10/24/02 Thu
Author: S
Subject: TOMATO AND GREEN PEPPERCORN BUTTER

If you choose to grill steaks and chops,flavored butters can take
the place of a sauce.Mix them up in advance and chill or freeze
them,then simply cut off a slice and drop it onto the chop or steak
at serving time.A food processor or blender can speed the chopping.
We've provided a recipe,but the formula is eaily varied. Try
tarragon or thyme in place of rosemary,for example.Capers can be
substituted for the pickled peppercorns.

1 1/2 teaspoons fresh rosemary,minced
1/4 teaspoon salt
1 clove garlic
2 oil-packed sun-dried tomatoes,drained
2 teaspoons bottled green peppercorns,drained
6 tablespoons butter at room temperature
2 teaspoons lemon juice

In a food processor fitted with the metal blade,combine the
rosemary,salt and garlic.Pulse to chop.

Add the tomatoes and peppercorns;pulse to chop.

Add the butter and lemon juice;pulse to mix.

Spoon out onto plastic wrap;roll the butter into a log.

Wrap tightly;chill at least 30 minutes or freeze until serving.

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