Basil Chive Butter Recipes

ROASTED EARS OF CORN WITH BASIL CHIVE BUTTER

Steps:

• Preheat a grill to high.
• Place ears of corn on the grill. Grill for around 2 minutes on each side. When slightly browned, remove from heat and roll in basil chive butter. Sprinkle with grey salt.
• Puree the basil, ascorbic acid, salt and pepper, and butter in a food processor. If the mixture is too dry to puree, add just enough water to ease the process. Puree until smooth and well blended. Taste and add more salt if desired.
• Refrigerate until firm enough to shape into a log.

COMPOUND BUTTERS : FOR YOUR PANTRY

Steps:

• Using a fork, thoroughly mash the butter and chives together on a clean work space. Scrape into the shape of a log and place towards the end of a sheet of wax paper. Drape the wax paper over the log, but don't roll it up yet. Gently roll the log back and forth until it's the same diameter all along it's length.
• Roll up, fold the ends over, date it with a marker and identify what it is, and tuck into a zip-lock baggie. Freeze for up to 6 months.
• Using a fork, thoroughly mash all of the ingredients together, EXCEPT the pepper, on a clean work space. Scrape into the shape of a log and place towards the end of a sheet of wax paper. Drape the wax paper over the log, but don't roll it up yet. Gently roll the log back and forth until it's the same diameter all along it's length. Sprinkle some black pepper over the wax paper and roll the mustard butter log over it. Press the black pepper into the butter.
• Roll up, fold the ends over, date it with a marker and identify what it is, and tuck into a zip-lock baggie. Freeze for up to 6 months.
• Either combine all of the ingredients in the bowl of a food processor fitted with a blade and whirl like crazy, or finely mince the basil and thoroughly mash all of the ingredients together using a fork on a clean workspace.
• Scrape into the shape of a log and place towards the end of a sheet of wax paper. Drape the wax paper over the log, but don't roll it up yet. Gently roll the log back and forth until it's the same diameter all along it's length.
• Roll up, fold the ends over, date it with a marker and identify what it is, and tuck into a zip-lock baggie. Freeze for up to 6 months.

PLANKED SALMON WITH BASIL CHIVE BUTTER

Steps:

• For Basil Chive Butter:.
• Blanch the basil leaves in boiling salted water just until wilted, about 10 seconds. (This will retain the color.).
• Drain and transfer to ice water.
• Drain again and squeeze dry in paper towels or dish towel. (The basil must be dry.).
• Chop roughly.
• Puree the basil with olive oil and salt, adding butter a bit at a time.
• Remove to a bowl and stir in chives.
• Chill until it can be molded.
• Form into 4 equal pieces.
• Chill until serving time.
• For Salmon:.
• Soak cedar plank(s) in water to cover for 45 to 60 minutes. (You may have to weigh the plank(s) down with a can.).
• Preheat oven to 400 degrees.
• Transfer plank to a foil-lined baking sheet.
• Brush bottom of salmon with butter and sprinkle with a bit of the seasoning.
• Place on the cedar plank.
• Brush top with butter and sprinkle with seasoning.
• Roast for 14 to 20 minutes, depending on thickness of salmon.
• Remove salmon to serving plates and top each piece with a piece of Basil Chive butter.

GARLIC BASIL BUTTER

Steps:

• In a small bowl, combine the butter, basil, parsley and garlic powder. Beat on medium-low speed until mixture is combined. Garnish with sage and thyme.

GARLIC-CHIVE WHIPPED BUTTER

Steps:

• Beat all ingredients until blended. Store, tightly covered, in the refrigerator.