This butter works the best when it’s prepared ahead. Let it soften at room temperature, then season it, place it in plastic wrap, and roll it into a tight cylinder. Then chill it until it’s hard. When it’s chilled, it’s easy to cut the spicy butter into disks.
Ingredients:
1 pound unsalted butter, at room temperature
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon fresh chives, chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh lemon juice
Procedure:
1. Beat the butter with the garlic, pepper flakes, chives, thyme, and lemon juice in a mixing bowl with a wooden spoon or in the bowl of a food processor until well combined.
2. Using a rubber spatula, mound butter onto a wide sheet of plastic wrap. Drape one of the wide ends of the plastic wrap over the butter, then roll the butter into a cylinder about 1 inch in diameter and twist ends tightly. Refrigerate butter until hard.
3. Unwrap the spicy butter and slice it into disks about ½ inch thick.
Recipe Type: AuthenticIngredients:
1 pound unsalted butter, at room temperature
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon fresh chives, chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh lemon juice
Procedure:
1. Beat the butter with the garlic, pepper flakes, chives, thyme, and lemon juice in a mixing bowl with a wooden spoon or in the bowl of a food processor until well combined.
2. Using a rubber spatula, mound butter onto a wide sheet of plastic wrap. Drape one of the wide ends of the plastic wrap over the butter, then roll the butter into a cylinder about 1 inch in diameter and twist ends tightly. Refrigerate butter until hard.
3. Unwrap the spicy butter and slice it into disks about ½ inch thick.
Book: My New Orleans: The Cookbook
Author: John Besh
Publisher: Andrews McMeel Publishing
Recipe Author: Chef John Besh
Source: http://www.chefjohnbesh.com/recipe/grilled-oysters-spicy-garlic-butter