Recipe
Side Dish
Gorgonzola and Fresh Herb Compound Butter
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ½ lbs. butter, at room temperature | ||
| ¼ lbs. Gorgonzola cheese, crumbled into small pieces | ||
| ¼ c. finely chopped shallots | ||
| 1 tbsp. grated garlic | ||
| salt | ||
| Several grinds black pepper | ||
| ¼ c. finely chopped fresh basil | ||
| ¼ c. finely chopped fresh parsley |
Directions
- Using your hands or an electric mixer, combine the butter, cheese, shallots, garlic, salt and pepper. Add the basil and parsley last. Do not over mix.
- Using plastic, film, roll the butter mixture into a log approximately 2 inches in diameter and refrigerate.
- Cut into 1/2-inch slices and place on top of a giant Amana rib-eye.
- Serve with a steaming hot Iowa russet dressed with light sour cream, minced green onions or chives and some Hy-Vee bacon bits. For something different, substitute smoked salmon with the bone and skin removed for the bacon bits.
- Last but not least have a small salad and a glass of Trinchero Cabernet Sauvignon. Heaven, here I come! Enjoy!
Recipe Source:
Chef Gary Puetz.