I read Martha's article about compound or flavored butters ages ago, but have never made any. According to Martha, they are easy to make and add a "quick burst of flavor to meals". I'm not sure what that means, but it sounds intriguing. As an avid butter fan, I had to try it. :paging Paula Deen:
I chose Martha's Jalapeno Butter and Herb Butter. Hmmm. My mouth is watering just thinking about the possibilities.
Chopped jalapenos and garlic with room-temperature butter:
Room-temperature butter with assorted herbs:
Once you mix it up, plop it on some parchment paper and roll it up. Refrigerate and slice it off as you need it.
I planned to use the Jalapeno butter on a couple of grilled Porterhouse steaks per Martha's serving suggestion. Unfortunately, our grill is currently floating away in a torrential rain storm. No outdoor grilling tonight. I guess that "quick burst of flavor" will just have to wait until tomorrow.
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