Try compound butters to liven up grilled food!

21 Aug

Hey gang!

Tired of the same old A1© sauce on top of your charcoal grilled steak? Is that marinated grilled chicken boring the heck out of you? Sick of the same old grilled vegetables? Yes, I know.

Have you tried making compound butter before? You should.  It is a great way to add flavor and pizazz to any of you summer food fare. Compound butters are made with softened butter and a choice of herbs, spices, or anything you can think of that will give your grilled food that  certain savoir-fare, and is a great preparation to add to your growing repetoire of culinary tricks. Best of all, they are super easy to make. Below are two recipes for compound butter; one is a classic preparation, the other a sassy little number to bring your steaks and burgers to life.

Both recipes will freeze quite nicely, and can be made in advance.  They keep in your refrigerator for up to one week, or stored in your freezer for up to one month.

You will need for both recipes

bowls for mixing

wooden spoons

cutting board

knife

measuring spoons

dry measuring cups

grater or zester ( for hotel butter)

containers for storage

plastic wrap

Classic Maitre D’ Hotel Butter

This lemony butter is great for chicken, fish and vegetables, or even tossed into cooked angel hair.

1 stick unsalted butter (4 oz)

1 tbl minced shallots

zest of one lemon

juice of 1/2lemon

1/2 tsp. coarse-grind black pepper

1 tbl. chopped fresh parsley

1/2 tsp. Worcestershire sauce

1  tbl. olive oil

1/4 tsp. sea salt

Soften butter to room temperature until soft and pliable. DO NOT MELT! Add ingredients and mix thoroughly. Store in lidded container, or roll into cylinders using plastic wrap. Either brush on grilled food during the last stages of cooking, or place a small dollop on top of finished grilled food.

Gorgonzola Green Onion Butter

Great on all types of grilled steak. Try  putting a knob of this butter inside homemade burger patties before grilling them for added zing.

1 stick unsalted butter (4 oz.)

6 tbl. crumbled gorgonzola cheese

1/2 tsp. coarse-grind black pepper

1/4 tsp. Worcestershire sauce

1/2 tsp. olive oil

1/4 tsp. sea salt

1/4 cup chopped scallions ( tops only)

Soften butter to room temperature.  DO NOT MELT. Add rest of ingredients except scallions, and mix well. Add scallions and mix gently. Put in lidded  container, or roll into a cylinder using plastic wrap.  Either brush on grilled food during the final stages of cooking, or serve a healthy dollop on top of finished grilled food.

Either way you choose to use these butters is ok. Or, try and make your own versions of these recipes. Just remember not to melt the butter or you will have a mess on your hands.

ENJOY!!!!

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