Though the weather gods have been playing tricks on us lately, we were lucky enough to have a few warm, sunny days last week. Time to fire up the grill! We paired some steaks with a new compound butters: grilled scallion and roasted garlic. Yum. This butter also pairs well with a sharp or nutty cheese, e.g. cheddar, Gruyere or aged Gouda. We used Kerrygold’s Dubliner cheese. How would you eat grilled scallion and roasted garlic butter?
1/2 c. butter
2 tbsp. scallion
6 cloves roasted garlic (approx 1 tbsp)
salt + pepper to taste
extra virgin olive oil
For the roasted garlic: Preheat oven to 400 F. Cut off the 1/4 of the garlic bulb to expose most of the cloves. Drizzle olive oil over bulb so that each clove gets a bit and sprinkle with sea salt. Wrap bulb in foil well, to seal in heat and flavors, and roast for 25‐30 minutes. Remove from oven and let cool for 5 minutes before handling.
For the scallions: Prepare an outdoor grill for medium-high heat. Lightly brush the scallions with extra virgin olive oil. Grill scallions on both sides, turning once, until you see distinct grill marks, about 2 minutes per side. Remove from grill.
For the butter: Place butter in a medium mixing bowl. Set aside. Once cooled, peel off the outer layer of the charred scallions to reveal the somewhat mushy, moist interior. Finely chop the inner part of the scallion and add to mixing bowl. Remove the garlic cloves from bulb and roughly chop. (This will form a roasted garlic paste.) Thoroughly mix the chopped scallions and garlic paste into the butter and add salt and pepper to taste.
Once mixed, pack the butter into a ramekin or shape into a log using plastic wrap. Let the butter chill in the refrigerator for approximately 30 minutes prior to serving.
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