Dishing Sisters

It’s like…buddah!

Ok, who doesn’t like butter…I mean really people, it just makes everything that much better, right?! Now what about compound butters, or flavored butters? If you haven’t tried making/using one you’re missing out!

Not only are they easy to make but they are a fabulous way to add flavor to meats, veggies and bread. Make them sweet or make them savory, it makes food more elegant and delicious! Compound butters last 5 days wrapped in the frig or 3 months in the freezer, so make a few and have them ready to slice whenever you want to impress guests or just your own taste buds!

This past weekend I made steaks on the grill and finished them off with a garlic-herb butter. The glorious melting concoction over my juicy New York Strip took it to a whole new level of divinity!

Garlic-Herb Butter

Fabulous on steaks, pork, corn on the cob, broccoli and even dinner rolls!

3 tbs finely chopped mixed fresh herbs (I used parsley, chives, basil and oregano)

1 clove garlic, minced

1/2 tsp black pepper

1 stick (8 tbs) unsalted butter, room temperature

Place all ingredients in a small mixing bowl and beat with a wooden spoon until light and fluffy.

Lay a 12 inch square of plastic wrap on a work surface and mound the butter in the center. Roll the plastic wrap up, molding the butter into a cylinder shape and twist the ends to compact it.

Chill the butter in frig or freezer to firm up. To use, unwrap the roll and slice into 1/2 inch slices.

Now that you get the technique, try a sweet one…delicious on buns, muffins, waffle, sweet potatoes or your morning toast – be creative!

Cinnamon Butter

1/4 cup unsalted butter, room temp

3 tbs sweetner (fine sugar, honey, stevia…you choose)

1 tbs ground cinnamon

Honey Butter

1/4 cup unsalted butter, room temp

1 tbs honey

Feel free to add crushed nuts, diced fruit or anything else that tickles your fancy!

Posted in For The Carnivores, Grillin' and Chillin', Quotes, tips and other silly thoughts


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