Wednesday, August 17, 2011

Steak Compound Butter

I really should NOT call this steak butter.... it's so good for many things, not just on top of your sumptously juicy hot steak, fresh off the barbeque.  Oh... yumm...
Think of the possibilities for a flavored butter on top of a hot corn on the cob, steamed cauliflower or even a baked potato? 

Hey, I'll admit, I've even put the chipotle butter on my morning english muffin!

You know what the best thought is?  This butter is a good keeper in the fridge, but you can freeze this stuff and always have it on hand!

Roquefort Butter
2-3 oz good quality blue cheese or roquefort
1/2 cup (1 stick) butter
1 tsp fresh ground pepper

Chipotle Butter
1/2 cup (1 stick) butter
1-2 canned chipotle peppers

Here's some more ideas for Savory Butters:
-Rosemary & Garlic butter
-Cilantro Butter
-Olive Butter
-Sundried Tomato Butter
-Basil Butter
-Miso Butter

But, wait... how about Sweet Butters? 
You can do it the same way maybe just add a couple tablespoons of powdered sugar in addition to the butter and the flavoring component.  Imagine one of these on top of your waffles, scones, muffins, pancakes, french toast...
- Maple Butter
- Candied Ginger Butter
- Peanut Butter... Butter
- Raspberry Butter
- Orange Grand Mariner Butter (orange zest, butter, sugar, Grand Marnier liquer)
Here's some pictures of the techniques to make a perfect butter 'log'.
Mix the butter and the ingredients you are using. (I chopped the chipotle peppers very finely here...)

On a large piece of wax paper, add the butter mixture in a long log.

Fold over the wax paper, and shape it into the desired shape.

Using a small cutting board, or other strong straight edge, 'push' the mixture  firmly towards the fold.

Twist the ends of the wax paper and chill for about an hour. 

Unwrap and cut into slices, I got about 8 thick slices which is about one tablespoon each.  You could probably cut them thinner, if desired.

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