Click play to hear this week's edition of A Word on Food. Airdate: July 12, 2014
The summer I became a golf caddie was one filled with suddenly unfamiliar routines and the deep lows and soaring highs of messy adolescence. I was 14 years of age and not skipping smoothly along the surface of life’s waters. My childhood pals, the Harris boys seemed to suffer no similar quandaries so as is so often the case of adolescent logic I was infinitely attracted to them.
The olives here are "broken" so we can remove the pits. Then we make a simple ‘compound’butter with them with plenty of herbs, garlic, and spices to serve on the beef. Allow the butter to soften a little before placing directly on meat or fish that are hot from the grill, pan or oven.