BBQ Grilling: 3 Tasty Compound Butters To Complement Your Recipes
AP photo/Matthew Mead -- Compound ButtersFrom Denny: Whether you are grilling or baking in the oven specially infused butters offer wonderful flavor choices to celebrate your food! Chef Sara Moulton is known for easy recipes that can be done at home with a minimum of fuss. She's also one of my favorite food teachers as she is so relaxed, giving even the novice cook a boost of confidence.
Her first recipe is for an herb butter. Do you have some favorite herbs that you just can't cook without? This recipe is all about your favorite combination of herbs, though she does suggest a few to get you started. While you could substitute a Vidalia sweet onion in place of shallots, well, shallots are that much sweeter, and, oh, so wonderfully flavorful so try to find them in your area. Shallots, a favorite of classically trained chefs, are usually in plentiful supply in the spring and summer months, often into autumn.
Are you more in the mood for a citrus butter? Chef Moulton combines the zest and juice of lemons and limes for a sublime summer taste that everyone will enjoy.
How about something more substantial for those manly men who enjoy a great grilled steak? Oh, this recipe is for you! Combine this steak butter with Dijon mustard, a fresh finely minced garlic clove and Worchestershire sauce (we prefer Lea & Perrins at our house though you could use the brand you like),
If you can't grill outside just use a grill pan on the stovetop to get those prized grill marks, turn it over and place it in the oven to finish. When ready to plate make sure the steak plate has been heating in the oven. Place a large slice of this steak butter onto the plate and then place the steak on top of the butter. Talk about awesome taste as the butter melts on the very hot plate, spilling out like a gravy for your steak! That's the method all the old steakhouses of the 1940's and 1950's used before restaurants went to open charcoal or wood fired grilling.
The beauty of all these butters is that all you have to do is roll them into logs and wrap in plastic wrap and aluminum foil and freeze until ready to use. Just slice off the amount you need and return it to the freezer. How simple is that? You can make these up way ahead of when you will need them.
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Makes: 2 sticks
From: Chef Sara Moulton. Here are three delicious variations on compound butter. Pick your ingredient mix, then follow the instructions.
Herb Butter1/2 pound (2 sticks) unsalted butter, cut into tablespoons and softened2 teaspoons minced shallots3 tablespoons chopped fresh tarragon, dill, chives, parsley, basil or a mix1 teaspoon kosher salt1/4 teaspoon ground black pepper
Citrus Butter1/2 pound (2 sticks) unsalted butter, cut into tablespoons and softened1 teaspoon grated lemon zest1 teaspoon grated lime zest2 teaspoons lemon juice2 teaspoons lime juice1/2 teaspoon kosher salt
Steak Butter1/2 pound (2 sticks) unsalted butter, cut into tablespoons and softened2 tablespoons Worcestershire sauce1 tablespoon Dijon mustard1 garlic clove, finely minced1/2 teaspoon kosher salt
1. In a medium bowl, use a fork or a rubber spatula to combine all ingredients, mixing well.
2. On the counter, spread 2 sheets of plastic wrap, each 10 to 12 inches long. Transfer one half of the butter to each sheet and use a plastic spatula to shape the butter into a log about 6 inches long and 1 inch thick. Wrap the plastic wrap around the butter, using it to smooth the log, then twist the ends in (like a sausage) until the log is about 4 inches long by 1 1/2 inches thick.
3. Wrap the log of butter in foil and chill or freeze until you are ready to use it. Cut off tablespoons and place on grilled steaks, chicken, fish or vegetables.
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