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Archive for the ‘Butter/Margarine’ Category

Makes 8-10 servings

  • 5 lbs boneless pork loin
  • 1 tbsp black pepper
  • 1 tbsp garlic salt
  • 8-10 rolls or hamburger buns

Sauce:

  • 1/4 cup butter
  • 2 cups chopped onion
  • 2 cups ketchup
  • 2 cups BBQ sauce
  • 1 12 oz can beer or 1 1/2 cups water
  • 1/4 cup light brown sugar
  • 2 tbsp chili powder
  • 2 tbsp ground cinnamon
  • 2 tbsp Worcestershire sauce
  • 1 tbsp prepared mustard
  • 1 tbsp vinegar
  1. Preheat grill for indirect cooking over medium heat. 
  2. Sprinkle pork loin with pepper and garlic salt.  Place on grill and cook about 1 1/2 – 2 hours or until internal temperature reaches 155°F to 160°F. 
  3. Allow meat to cool while preparing sauce.  Shred pork into small pieces, discarding any remaining fat.  Place pork in a large pot; stir sauce into pork and simmer 40 minutes.  Serve on warmed rolls.
  4. Sauce: Heat butter in a large saucepan.  Add onion and stir frequently until softened, about 5 minutes.  Add remaining ingredients; simmer over low heat for 30 minutes.
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Makes 9

  • 1 stick (4 oz) unsalted butter, softened
  • 3/4 cup plus 1 tbsp granulated sugar
  • 2 large eggs, at room temperature
  • 2 tbsp plus 1 cup heavy cream
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 cup flour
  • 1 cup mixed fresh berries, plus more for garnish
  • 2 tbsp confectioners’ sugar
  • 1/2 tsp ground cinnamon. 
  1. Preheat oven to 350°F.  Lightly grease a muffin pan.  Using an electric mixer, beat the butter and 3/4 cup granulated sugar until pale, about 5 minutes, scraping down the sides of the bowl.  Add the eggs and beat until fluffy, about 2 minutes.  Add 2 tbsp cream, the vanilla and the salt and mix until combined, scraping as necessary.  Beat in the flour until incorporated.  Using a spatula, gently stir in the berries. 
  2. Spoon the batter into each muffin cup, about three-quarters full.  Top each cake with a few berries and sprinkle the remaining 1 tbsp granulated sugar over the cakes.  Bake until a toothpick inserted in the center comes out with only a few crumbs, 30-35 minuts.  Let cool in the pan, then run a knife around the edges and remove. 
  3. In a small bowl, whip the remaining 1 cup cream with the confectioners’ sugar and cinnamon until soft peaks form.  Serve with the cakes.

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Makes 4 servings

  • 8 ears corn
  • 4 fresh limes, quartered
  • Garlic butter, recipe follows
  • 1/2 cup grated cotija cheese
  • 2 tablespoons chopped chives, for garnish
  1. Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
  2. Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.

Garlic Butter:

  • 2 sticks unsalted butter, slightly softened
  • 8 cloves garlic, peeled and coarsely chopped
  • 1/4 habanero pepper, seeded
  • 1/4 bunch fresh chives
  • Salt and freshly ground black pepper
  1. Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

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Makes 16 servings

  • 1/2 cup (1 stick) plus 2 tbsp unsalted butter
  • 1/3 cup plus 1 tbsp all-purpose flour
  • 5 cups milk
  • 1 lb mild cheddar cheese, shredded (about 4 cups)
  • 8 oz Fontina cheese, rind removed, shredded
  • 3/4 cup grated Parmesan cheese
  • 2 tsp Dijon mustard
  • 2 tsp salt
  • 1/2 tsp cayenne pepper, or to taste
  • 2 lb penne rigati pasta
  • 1 cup fresh breadcrumbs
  • chopped flat-leaf parsley, for garnish
  1. Bring a large pot of salted water to boil for the pasta.  Meanwhile, melt 6 tbsp of the butter in a 2 qt saucepan over medium heat.  Whisk in flour until blended; cook 1 minute, whisking.  Slowly whisk in milk; bring to a boil, whisking.  Reduce heat to low; simmer 5 minutes, until slightly thickened.  Remove from heat; add cheddar, Fontina, and 1/4 cup of the Parmesan, whisking until sauce is smooth.  Whisk in mustard, salt and pepper. 
  2. Heat oven to 350°F.  Butter a large 3 qt baking dish with 2 tbsp of the butter.  Cook pasta 2 minutes less than the recommended time on package, until slightly undercooked.  Drain. 
  3. Combine pasta and cheese sauce; transfer to prepared baking dish. 
  4. Melt remaining 2 tbsp butter; mix with breadcrumbs and 1/2 cup Parmesan cheese; sprinkle over pasta.  (If making ahead, place crumb mixture in a food storage bag; refrigerate; sprinkle over pasta before baking.)  Bake until top is golden and sauce is bubbling, about 40 minutes.  Garnish with parsley. 

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  • 3 tbsp butter
  • 4 garlic cloves, chopped
  • 2 tbsp tomato paste
  • 3 tbsp flour
  • 1 cup chopped canned tomatoes
  • 1 cup milk
  • 1 lb Swiss cheese, sliced
  • 5 grinds fresh black pepper
  • 1 pinch of salt
  1. In a small saucepan, melt butter over low heat.  Add garlic and cook until it gets fragrant and slightly soft, about one minute.  Add tomato paste and stir well.  Cook mixture for two minutes, stirring constantly.
  2. Add flour and stir mixture until it forms a paste.  Add in chopped tomatoes and stir in milk.  Turn up the heat to medium and cook mixture until it gets thick, about three minutes, stirring constantly. 
  3. Add cheese and stir until melted.  Season with salt and pepper.  Pour into a fondue pot or heavy serving dish and serve immediately. 

What to dip: Crusty Italian bread, vegetables like raw carrot sticks, broccoli, cauliflower, or celery, breadsticks or crackers

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Serves 4

  • 4 boneless, skinless chicken breasts (5 oz each)
  • 1/3 cup all-purpose flour
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 egg
  • 2 tbsp water
  • 3 tbsp butter, divided
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • lemon slices for garnish
  1. Place chicken breasts between 2 sheets of plastic wrap or waxed paper; pound to 1/4 inch thickness with a rolling pin or meat mallet. 
  2. On a sheet of waxed paper, combine flour, salt and pepper.  In a large shallow bowl, beat together eggs and water. 
  3. Dredge chicken breasts in flour mixture, one at a time, to coat lightly on both sides.  Dip chicken in egg mixture to coat on both sides; let excess drip back into bowl. 
  4. In a large skillet, heat 1 tbsp butter and 1 tbsp oil over medium-high heat.  Add chicken to skillet, in batches if necessary, using remaining oil if needed.  Cook, turning once, until browned and cooked through, about 6 minutes.  Transfer to a plate; keep warm. 
  5. Just before chicken is done, melt remaining butter in a small skillet.  When butter begins to foam, add lemon juice; swirl to mix.  Pour lemon butter over chicken.  Garnish with lemon slices.

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Makes 4 servings

  • 1/2 cup beef broth
  • 1/4 cup ketchup
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/8 tsp pepper
  • 4 shell steaks (8 oz each)
  • 2 tbsp butter or margarine
  • 2 medium onions, thinly sliced
  1. In a small bowl, whisk together broth, ketchup, Worcestershire sauce, mustard and pepper.  Set aside. 
  2. Heat a large nonstick skillet over medium-high heat.  Add steaks; cook for about 4 minutes on each side for medium.  Remove steaks from skillet; cover and keep warm.  Pour off fat from skillet.
  3. Add butter to skillet and melt over medium heat.  Add onions and cook, stirring occasionally, 3 minutes.  Cover; reduce heat to medium low.  Cook until onions are softened and beginning to brown, about 5 minutes longer. 
  4. Stir broth mixture into skillet; cook until heated through and slightly thickened, about 2 minutes.  Return steaks to skillet and briefly reheat.  Serve immediately.

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