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Grilled red pepper butter
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| Artist: |
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| Categories: |
Fish, Grilled, Meats, Poultry, Sauces & Dressings, Seafood |
| Yield: |
16 |
| Rating: |
0 |
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Ingredients:
| 1
| | Red bell pepper roasted seed | | 1
| | Jalapeno pepper roasted seed | | 2
| | Shallots, peeled and minced | | 1
| tsp | Minced garlic | | 1/4
| tsp | Cayenne pepper | | 1
| tbsp | Dijon mustard | | 1/2
| tsp | Salt | | 1/4
| lbs | Butter, softened |
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Procedures:
| 1 | Mix all ingredients together with the softened butter. | | 2 | Place the butter on a sheet of plastic wrap or wax paper, and form it into a cylinder. | | 3 | Place in the refrigerator to harden. | | 4 | To serve, cut pats from the log, and place on top of grilled fish, poultry or meat. | | 5 | Makes 16 pats. | | 6 | Note: the butter can be made up to 3 days in advance, or it can be frozen for up to a month |
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