New Orleans "Barbecue" Butter
By Bridget LancasterPublished on July 30, 2013
Time
20 minutes
Ingredients
6 tablespoons unsalted butter, softened1 garlic clove, minced1 tablespoon Worcestershire sauce 1 teaspoon tomato paste ½ teaspoon minced fresh rosemary ½ teaspoon minced fresh thyme ½ teaspoon cayenne pepper
Instructions
- Combine all ingredients in small bowl.
Time
20 minutesIngredients
6 tablespoons unsalted butter, softened
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 teaspoon tomato paste
½ teaspoon minced fresh rosemary
½ teaspoon minced fresh thyme
½ teaspoon cayenne pepper
Ingredients
6 tablespoons unsalted butter, softened
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 teaspoon tomato paste
½ teaspoon minced fresh rosemary
½ teaspoon minced fresh thyme
½ teaspoon cayenne pepper
Ingredients
6 tablespoons unsalted butter, softened
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 teaspoon tomato paste
½ teaspoon minced fresh rosemary
½ teaspoon minced fresh thyme
½ teaspoon cayenne pepper
Why This Recipe Works
To infuse grilled corn with the flavor of herbed and spiced butters, we first char the corn over a hot fire and then transfer it to a roasting pan full of flavored butter. We cover the pan with aluminum foil and continue to cook the sweet, toasted ears over the flame until they pick up flavor.
Instructions
- Combine all ingredients in small bowl.
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