Tucked away in my notes I found a recipe for a flavored butter. I'm unsure where I got it from but it is easy a nice to have on hand; especially since I picked up a mini-Weber at a garage sale this weekend and am now all into what I can put on the grill. (I do find it sort of hilarious that because grilling is supposed to be all butch, grill accessories are all HUGE. The charcoal aisle at Target is flanked by giant tongs, forks the size of my arm and sauce mops. Gentlemen, face up to the facts: you are cooking. And normal size utensils are going to give you better control. If you can take the heat.)
But I've digressed. This a great on a grilled steak. I've got notes about it working well for sauteeing chicken or fish (although it has a low burn point so you'd probably want an oil splash in there) and this morning I used for huevos ranchero.
- 1 stick butter (softened)
- Zest from two limes
- Juice from one lime
- 1 small shallot, finely diced
- 1 clove garlic. finely diced
- Fresh Herbs (I had chives and tarragon on hand so that's what I used, parsley would also work well)
Throw in the food processor. Scrape out and chill.
No comments:
Post a Comment