This morning I had the pleasure of presenting the following 3 compound butters on strip loin steaks for CBC's Weekend Morning Show with host Ismaila Alfa.
Grill steaks to your desired doneness, recommending rare but... :)
To be put on grilled steaks as resting.
1. Roasted Red Pepper Saffron Butter
1 cup softened butter
1 roasted red pepper
2 good pinches Saffron
1 pinch salt
Skin and seed roasted pepper. Blend together chopped pepper, butter, saffron and a pinch of salt. Drop onto a sheet of plastic wrap or waxed paper and shape into a roll. Chill until firm.
For other prepared butters, try ripe mango, butter, lime and jalape�o flakes. Try flavours that you enjoy together or ripe locally grown fruit.
2. Chive Pesto Butter
1 cup chopped chives
1/4 cup chopped almonds
1/4 cup grated parmesan
1/4 tsp black pepper
1/2 cup + good olive oil
Mix all ingredients in a blender or food processor. Mix with butter as with previous compound butters.
Can use basil pesto, arugula pesto, etc.
3. Squash Butter (apple butter)
Mix apple butter preserve with softened butter.
*I'm likely going to add some Ras el Hanout as well to this one.
Grill steaks to your desired doneness, recommending rare but... :)
To be put on grilled steaks as resting.
1. Roasted Red Pepper Saffron Butter
1 cup softened butter
1 roasted red pepper
2 good pinches Saffron
1 pinch salt
Skin and seed roasted pepper. Blend together chopped pepper, butter, saffron and a pinch of salt. Drop onto a sheet of plastic wrap or waxed paper and shape into a roll. Chill until firm.
For other prepared butters, try ripe mango, butter, lime and jalape�o flakes. Try flavours that you enjoy together or ripe locally grown fruit.
2. Chive Pesto Butter
1 cup chopped chives
1/4 cup chopped almonds
1/4 cup grated parmesan
1/4 tsp black pepper
1/2 cup + good olive oil
Mix all ingredients in a blender or food processor. Mix with butter as with previous compound butters.
Can use basil pesto, arugula pesto, etc.
3. Squash Butter (apple butter)
Mix apple butter preserve with softened butter.
*I'm likely going to add some Ras el Hanout as well to this one.
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