Shadera
Wayward Python Wet Nurse
Similar to a compound bow, but much better tasting!
This is great for slicing off a hunk onto a steak fresh off the grill, or slid into a baked potato to steam and melt.
You need:
1 stick butter, unsalted or salted your choice
1 tablespoon grated Parmesan cheese
1 shallot, minced
1 pinch garlic powder
1 tsp Tarragon, oregano, or parsley whichever you prefer
Allow the butter to sit out until it reaches a temp you can moosh it with the back of a spoon at. Then add the other ingredients and moosh well to blend. You can put it in the fridge in the container you mixed it in to set back up, or you can do a quick and simple roll with it that makes for pretty slices. To roll: Take a piece of waxed paper and spoon the butter into the center, in a rough tube shape. Roll the paper up around the butter tightly, using pressure to get the thickness you want. Twist the ends like a tootsie roll and toss it in the fridge to set back up.
Wonderful stuff!
This is great for slicing off a hunk onto a steak fresh off the grill, or slid into a baked potato to steam and melt.
You need:
1 stick butter, unsalted or salted your choice
1 tablespoon grated Parmesan cheese
1 shallot, minced
1 pinch garlic powder
1 tsp Tarragon, oregano, or parsley whichever you prefer
Allow the butter to sit out until it reaches a temp you can moosh it with the back of a spoon at. Then add the other ingredients and moosh well to blend. You can put it in the fridge in the container you mixed it in to set back up, or you can do a quick and simple roll with it that makes for pretty slices. To roll: Take a piece of waxed paper and spoon the butter into the center, in a rough tube shape. Roll the paper up around the butter tightly, using pressure to get the thickness you want. Twist the ends like a tootsie roll and toss it in the fridge to set back up.
Wonderful stuff!
