View allAll Photos Tagged CompoundButter
~Blackened New York Strip with Gorgonzola Compound Butter~
served with House Vegetables and Roasted Redskin Potatoes
#RigsRocks #TruckerPics #Dinner #Michigan #Kalamazoo #KZoo #EatingGoodInTheNeighborhood #ThisIsTheBomb #BlackenedNewYorkSteak #GorgonzolaCompoundButter #CompoundButter #NewYorkSteak #Beef #Steak #RedskinPotatoes #Veggies #Vegetables #Comensolis #ItalianCuisine #ItalianBistro #OnlyTwentyDollarsToMakeYouHoller
From Near and Far by Heidi Swanson
Ingredients: 1 sheet of nori, 115 gr unsalted butter, 1/4 tsp fine grain sea salt, 1/4 tsp yuzu or lemon zest, 4 tsp toasted sesame seeds, 1/4 tsp ground cayenne pepper, 1/2 tsp ground toasted cumin
Toast the nori in a skillet. Let cool, then crumble and chop into the smallest possible flecks. Set aside. In a bowl, soften the butter with a spoon and mix in all ingredients. Distribute evenly. The nori butter goes really well on top of roasted vegetables or brown rice.
Fresh lemon balm creates a deliciously vibrant base for the compound butter that's tucked under the skin of a roasting chicken. A quartered lemon and a sprig of thyme fill the cavity with even more flavour and keeps everything nice and juicy! Leftovers make incredible chicken salad too. Normally I'm not a stickler for organic, but with chicken and citrus where you're eating or cooking the rind it's important to keep the chemicals down.
Fresh lemon balm creates a deliciously vibrant base for the compound butter that's tucked under the skin of a roasting chicken. A quartered lemon and a sprig of thyme fill the cavity with even more flavour and keeps everything nice and juicy! Leftovers make incredible chicken salad too. Normally I'm not a stickler for organic, but with chicken and citrus where you're eating or cooking the rind it's important to keep the chemicals down.
Fresh lemon balm creates a deliciously vibrant base for the compound butter that's tucked under the skin of a roasting chicken. A quartered lemon and a sprig of thyme fill the cavity with even more flavour and keeps everything nice and juicy! Leftovers make incredible chicken salad too. Normally I'm not a stickler for organic, but with chicken and citrus where you're eating or cooking the rind it's important to keep the chemicals down.
Fresh lemon balm creates a deliciously vibrant base for the compound butter that's tucked under the skin of a roasting chicken. A quartered lemon and a sprig of thyme fill the cavity with even more flavour and keeps everything nice and juicy! Leftovers make incredible chicken salad too. Normally I'm not a stickler for organic, but with chicken and citrus where you're eating or cooking the rind it's important to keep the chemicals down.
Fresh lemon balm creates a deliciously vibrant base for the compound butter that's tucked under the skin of a roasting chicken. A quartered lemon and a sprig of thyme fill the cavity with even more flavour and keeps everything nice and juicy! Leftovers make incredible chicken salad too. Normally I'm not a stickler for organic, but with chicken and citrus where you're eating or cooking the rind it's important to keep the chemicals down.
Grilled corn on the cob seasoned with some freshly made chile-lime compound butter. Presented on a palm leaf plate.
Photographed at Granville Public Market
Vancouver British Columbia
These butters are made by a company called the Stock Market. thestockmarket.ca/
Butter, lemon zest, and seaweed - a match made in heaven! This seaweed butter adds a touch of sea to fish and sea fruit, but it also goes well with meats and vegetables. Or simply spread on warm toast or crusty bread.
Ingredients: 80g churned butter, a handful of dulse and nori, juice of a 1/4 lemon, zest of 1/2 a lemon and a big pinch of fleur de sel
Toast nori and dulse flakes in a pan without fat until crispy dry. Take off from the heat, let cool, and pulverize, using first your hands and then pestle and mortar. Warm butter to room temperature. Fold in all ingredients - seaweed, salt, lemon juice and zest. Store in the fridge.
This avocado butter is sooooo creamy and delicious. Notes of cumin and lemon.
Get the recipe: cookingontheweekends.com/2011/07/avocado-butter-recipe/
Cook up this quick summertime treat while the weather is still good.
Find out how @ madeinphl.com/2010/08/diy-spicy-bbq-shrimp-and-grilled-corn
Cook up this quick summertime treat while the weather is still good.
Find out how @ madeinphl.com/2010/08/diy-spicy-bbq-shrimp-and-grilled-corn
Avocado is perfect for melting over freshly grilled corn on the cob. A BBQ treat!
Get the recipe: cookingontheweekends.com/2011/07/avocado-butter-recipe/
I used 1/4 cup of Langdon Wood Maple Syrup with 1/4 cup of compound butter with ramps. (You could use regular butter with 2 tablespoons of fresh chives or chive flowers).
Melt the butter over low heat while the salmon is on the grill. Add chives and syrup and stir until combined. Leave on low heat for five minutes.
About fifteen minutes before you expect the fish to be done, brush the fillet(s) with the glaze. Repeat a few minutes before removing the salmon from the grill.