| Fire Me Boy! |
03-30-2015 09:02 AM |
I found a pretty awesome compound butter. It's actually a garlic/herb butter for bread, but I think it'll go really nicely as a finishing touch for steak or chicken. Gonna try it out tonight as such.
Quote:
6 tbsp. unsalted butter, softened
1 tbsp. olive oil
1 tsp. crushed red chile flakes
1 tsp. dried oregano
4 cloves garlic, smashed into a paste
Kosher salt and freshly ground black pepper, to taste
⅓ cup grated parmesan
1 tbsp. finely chopped chives
1 tbsp. finely chopped parsley
Stir butter, oil, chile flakes, oregano, garlic, salt, and pepper in a bowl; spread evenly over cut sides of baguette and sprinkle with parmesan. Bake until golden and slightly crisp, 2–3 minutes. Sprinkle with chives and parsley; cut into 2″ pieces.
|
It actually comes together really nicely with cold butter in a food processor. And I mixed it all together, none of the sprinkling with chives and parsley after. I also used fresh oregano, so it probably won't keep as long.
Rolled it into a log, wrapped in parchment, and stuck it in the fridge. Slice off a coin and top the steak. |
What's for dinner? Here's mine... (Part 2)
(https://chiefsplanet.com/BB/showthread.php?t=285408)