*Return to Grilled to Perfection menu.
Ingredients
1/4 cup (50 mL) finely chopped fresh flat-leaf Italian parsley
1/4 cup (50 mL) finely chopped combination of fresh dill, basil, or mint (or any combination of fresh herbs—try chervil, tarragon, sage, rosemary, etc.)
1 lb (500 g) unsalted butter, at room temperature
Kosher salt to taste
Directions
1. Cut the butter into cubes and place them in a food processor. Add the flavoring ingredients and whiz the mixture until it’s thoroughly blended, stopping to scrape down the stuff that sticks to the sides of the food processor as needed. If you’re serving the butter right away with corn, or on a piece of grilled meat, just place it in a small bowl and serve it.
2. Use a spatula to transfer the butter onto a sheet of waxed paper or plastic wrap, and shape it into a rough cylinder. Fold the wrap around the butter and shape it into an even tube about 1½ inches (4 cm) in diameter. Twist the ends so the tube is sealed and tight, and fasten both ends with twist-ties. Refrigerate or freeze the butter until you need it. To serve, slice off discs of butter. Thaw it a while before dressing steaks or corn, or use it still frozen to stuff inside a burger.
Recipe excerpted from Barbecue Secrets Deluxe by Rockin’ Ronnie Shewchuk. Published by Whitecap. Copyright 2009 by Ron Shewchuk. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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