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Blue Cheese Butter
Recipes
Ingredientes:
– 12 ounces unsalted butter, softened
– 12 ounces California blue cheese, crumbled
– ½ cup plus 1 tablespoon chopped Italian parsley
– ½ cup minced shallots
– 1 tablespoon freshly grated lemon zest
– 3 tablespoons freshly squeezed lemon juice
– Fine sea salt and freshly ground black pepper
– 24 New York, Rib-eye, or filet-mignon steaks, grilled to desired doneness
Encontrar y Comprar
Direcciones:
Combine the butter, blue cheese, parsley, shallots, lemon zest, and juice in the bowl of a stand mixer fitted with the paddle attachment. Pulse to begin to incorporate. Season to taste with salt and pepper. Increase the speed to medium, and then to medium high, scraping the sides and bottom occasionally until well combined, about 5 minutes.
Keep at room temperature.
Just after removing the steaks from the grill, spoon a large dollop (about 2 ½ tablespoons) onto each, and serve immediately.
Recipe courtesy of Chef Todd Kniess.
Por Orden:
Makes 3 ¾ cups, enough for twenty-four steaks.
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© 2024 Consejo Lácteo de California, un instrumento del Departamento de Alimentos y Agr. de CA. Todos los derechos reservados.
© 2024 Consejo Lácteo de California, un instrumento del Departamento de Alimentos y Agr. de CA. Todos los derechos reservados.