Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Wednesday, April 28
CHIMICHURRI BUTTER
I was setting about to grill a steak last night, and wanted some kind of topping for it. The last of my compound butters was gone, and I was thinking about making more. I found a recipe for a classic South American steak sauce, Chimichurri, and decided to make the same thing except as a compound butter rather than an oil-based dressing.
1 stick butter, slightly softened.
1 small bunch parsley, chopped (1 cup)
2+ cloves of garlic, diced or mashed
dried or powdered chile
salt & pepper
Mash everything together with a fork and/or spatula (I think the Kweez does too much damage to the parsley). Chill to firm up and then shape it or not.
Its great on steak, but also as the fat to saute kale in. Such is the life of the sugar-banished: steak and kale. Heh.
Time posted: 13:04 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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