Get Buttered Up with Chef Tom

Compound butter is a wonderful, enrichening method used by the best chefs, and a simple way to quickly add flavor and elegance to any dish. Mixing herbs or spices with butter, letting it solidify in the fridge in a log shape, then slicing off a disc and letting it melt over a steak or piece of chicken or fish, or a ragout of veggies before serving…all those wonderful flavors come together over whatever you’re serving.

Compound Butters

Pair scones, rolls, pancakes, waffles or cornbread with butters flavored with orange or lemon zest, maple syrup, honey or cinnamon. Pair meat, vegetables, fish and bread with butters mixed with herbs, spices, cheese or citrus zest. Steak topped with compound butter is one of the best treats known to beef lovers.

Start with unsalted butter so that you can control the amount of salt when you add the seasonings, especially with sweet compound butters. To achieve the fluffiest butter, you can whip it with a hand mixer. However, I typically take the route that requires the least amount of kitchen tools. Bowl and fork for me.

Soften the butter to room temp. Once the butter is soft, blend in the sweet or savory ingredients.

Transfer the flavored butter to a piece of parchment paper or plastic wrap, form the butter into a log and wrap it well. Chill for 2 hours before cutting into pieces for serving.

Smoked Paprika amd Rosemary Butter

1 stick unsalted butter

1 tablespoon minced fresh rosemary

1 teaspoon smoked paprika

1/2 teaspoon salt

To serve:

Dollop on top of cooked steak, chicken or fish

Sauté shrimp in the butter

Serve with grilled or boiled ears of corn

Brush on grilled vegetables

Cinnamon Maple Butter

1 stick unsalted butter

1 tablespoon pure maple syrup

3/4 teaspoon ground cinnamon

To serve:

Spread on toast

Dollop on top of pancakes or waffles

Spread on cornbread

Serve with baked sweet potatoes

Flavor Combos 1

Herb Butter

1 stick unsalted butter

2 tablespoons chopped fresh herbs (such as parsley, thyme, rosemary and oregano)

1/2 teaspoon salt

1/2 teaspoon ground pepper

To serve:

Serve with dinner rolls

Dollop on top of grilled or baked chicken

Serve with steamed, roasted or grilled vegetables

Jalapeño Lime Butter

1 stick unsalted butter

1/2 jalapeno pepper, seeded and minced very finely

1/2 lime, juiced

1/2 teaspoon salt

To serve:

Serve with grilled or boiled ears of corn

Dollop on top of grilled meat, chicken, fish or shrimp

Brush on grilled vegetables

Flavor Combos 2

Orange Honey Butter

1 stick unsalted butter

1 tablespoon honey

2 teaspoons finely grated orange zest

To serve:

Spread on toast or cornbread

Serve with warm scones

Serve with baked sweet potatoes

Gorgonzola Sage Butter

1 stick unsalted butter

2 ounces crumbled Gorgonzola cheese

1 tablespoon minced fresh sage

1/2 teaspoon salt

To serve:

Dollop on top of grilled steak, chicken or pork tenderloin

Melt and brush on shrimp skewers

Spread on warm dinner rolls

Flavor Combos 3

ON THAT NOTE

Postmodern Jukebox – one of my favorite channels.

Radiohead’s “Creep” is one of the BEST chord progressions ever.

Creep – Haley Reinhart

No Diggity – Ariana Savalas

Seven Nation Army – Haley Reinhart

Puddles

BONUS TRACK 1

Love me some Puddles Pity Party. Helluva voice, amazing schtick.

Royals – (“Sad Clown With The Golden Voice”) – Pity Party

BONUS TRACK 2

Hallelujah – Puddles Pity Party at the SF Regency Lodge Ballroom

=CTH=

Chef Tom is currently transitioning from Personal Chef to Private Chef. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at www.hippkitchen.com

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