Showing posts with label grilled fish basil butter. Show all posts
Showing posts with label grilled fish basil butter. Show all posts

Saturday, August 15, 2009

You Can Never Have Enough Butter

Congratulations to Rebecca who visited us from her Chow and Chatter blog and left a comment. Rebecca won a $25 gift certificate to Williams-Sonoma and you can, too. Enter this week's contest by leaving a comment on any post this week.

Even though school is starting, I'm still in cookout mode, so today I thought I'd share two very easy little treats that perk up a weekday cookout.

By now, your basil plant is probably looking fairly bushy. Time to pick off some of those leaves and make basil butter. I'm something of a purist here. The clean flavor of basil doesn't need a lot to enhance it. Serve this on top of a simple grilled steak, pork tenderloin, or piece of grilled chicken. It's amazing what a difference it makes. To be honest, I almost never grill fish without it.

Basil Butter

1/2 stick (four tablespoons) unsalted butter
1/4 cup packed basil leaves
1 clove garlic
1/3 teaspoon salt

Place all ingredients in a mini-food processor. Blend, scraping sides as needed, until thoroughly blended. If you have butter pat molds that your mother-in-law gave you, and you thought you'd never use, this is your chance. Press into molds or simply scoop the butter onto a piece of plastic wrap and gently roll into a cylindrical shape. Refrigerate. Slice and serve on top of meat or veggies.

Garlic Bread on the Grill

1 small loaf unsliced bread (double the recipe for a large loaf)
1/2 stick (four tablespoons) unsalted butter
2 cloves garlic, minced
1/2 teaspoon salt

1. In a small pan, melt the butter over low heat.
2. Add the salt and the garlic.
3. Let cook very gently over low heat for about 10 minutes. (Garlic burns easily, so keep an eye on it.)
4. Slice the bread, but do not cut all the way through. Leave it intact across the bottom.
5. When the garlic is soft, and the butter is infused with the garlic flavor, pour or spoon the garlic and butter between the slices.
6. Place the entire loaf on the preheated grill but not directly over the flames. A corner or shelf is a good choice. Close the lid on the grill and let warm for 8-10 minutes.
7. Watch the person in charge of the grill carefully. This bread has been known to disappear while warming.


ENTER TO WIN OUR CONTEST! Our Mystery Lovers' Kitchen contest awards one visitor each week a $25 gift certificate to Williams-Sonoma. Just sign in to this blog and leave a comment or send an "Enter me!" e-mail with your first name and state to Good luck!