Friday, May 7, 2010

Flavored Butters For Breads, Vegetables and Meat Recipes

Herbs mixed with butter are a wonderful addition to vegetables, seafoods and meats. I love to make up several and freeze them. They keep good for around three months frozen.

Homemade Breads like Flat Breads and Ciabatta breads are even better with delicious flavored butters. Grilling corn on the cob is a new experience when adding a parsley garlic butter after its done....

Parsley Garlic Butter:
1 stick unsalted butter, slightly softened
2 teaspoons finely grated garlic
1/4 cup fresh parsley leaves chopped
1 teaspoon red pepper flakes
Course salt and freshly ground black pepper
Combine butter, garlic, red pepper, and process in food processor until smooth. Season with salt and pepper, stir in parsley. Set aside until ready to use.

Lemon Parsley Topping
: ( great for Chicken on the grill also)
1/4 cup parsley
2 teaspoons grated lemon zest
2 finely minced garlic clove
1/2 stick of butter
kosher salt and milled black pepper to taste
Put in food processor, spread on chicken, steak or fish or on vegetables. Great on broccoli and corn on the cob.

Cheddar Butter (great on broccoli, cauliflower and breads hamburger) 1/2 cup butter, softened
1 cup shredded Cheddar cheese
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
Combine all ingredients.

Pizza Butter (Great on Bread or Chicken)
1 1/2 cup butter or margarine softened
2 small cans tomato paste
2 tablespoons oregano
16 ounces shredded mozzarella cheese
16 ounces shredded cheddar cheese
1 teaspoon sugar
1 dash of garlic powder
salt and pepper to taste

Mix all ingredients together. Spread over Pita Bread or Ciabatta Bread and broil till brown and bubbly.

Roasted Red Pepper Butter
1 small red pepper
1 tablespoon lemon juice
salt and pepper
1/2 cup butter, room temperature
dried basil
olive oil

Cut the pepper in half and grill, turning regularly, until the skin is blackened. Remove from the heat and wrap in foil for 10 to 15 minutes; this helps to loosen skin. Remove the pepper from the foil and peel, remove the stalk and seeds and slice thinly. Place the pepper in the bowl of a food processor with the lemon juice and a pinch of salt and process to paste. Add the butter and remaining seasonings and mix thoroughly. For a smooth paste, blend in a little olive oil, a tsp. at a time, until the ingredients hold together. Simply spread on fresh crusty bread or as a garnish for grilled fish, meat, or vegetables.

Nut Butters
1/2 cup (toasted) hazelnuts, almonds, pistachios, pecans, walnuts or macadamia , chopped
1/2 cup butter -- softened
1 teaspoon honey

In a small mixing bowl stir together nuts, butter, and honey. If not serving immediately, cover and chill. Bring to room temperature before serving. Delicious with white fish, asparagus, carrots or peas and grilled chicken.

Tomato Basil Butter

3 tablespoons sun-dried tomatoes -- finely chopped
1 teaspoon finely chopped garlic
1 1/2 tablespoon chopped fresh basil
1/4 teaspoon salt

Combine all ingredients in a mixing bowl and mix well. Place prepared butter in a small bowl and refrigerate for up to 3 days or freeze. Great when making foccacia, breads or any vegetable.

Garlic Butter
1/2 cup butter
1 tablespoon olive oil
3 cloves garlic, chopped fine
1 teaspoon garlic powder
1 teaspoon basil
1 tablespoon grated Parmesan cheese
1/2 teaspoon oregano
1/2 teaspoon parsley
pinch garlic salt (optional)

Let butter soften at room temp in small mixing bowl. Add all other ingredients. Use fork to mash butter and thoroughly mix. Spread garlic butter liberally on sliced bread, pizza, bagels, even englis muffins, add mozzarella cheese . Put in toaster broil 1-2 minutes until lightly browned.

Almond Honey Butter
4 ounces almond paste
4 tablespoons butter -- softened
1/2 cup honey

In a small bowl, beat honey and almond paste with an electric mixer. Beat in butter until creamy. Spread on grilled chicken, tilapia, pancakes, breads, bagels and great on cakes.

Grilling Corn
Preheat grill to medium. Peel back the husks of the corn without removing them. ( I took them out of their husks to show the picture of the corn) Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.

Unwrap corn and brush with the parsley garlic butter.
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