The Super Bowl is coming up tomorrow and all I can think about is this spicy buffalo butter. This recipe is one of my favorite compound butters I have made to date. Let's face it, the big game is all about the amazing food. With fresh chives and crumbled gorgonzola, this spicy buffalo butter will not disappoint...
1/2 c. butter
2 tbsp. buffalo sauce
1 tbsp. gorgonzola, crumbled
2 tsp. fresh chives, chopped
Place butter in a small mixing bowl. Using a rubber spatula or spoon, stir the buffalo sauce into the butter. Mix butter and buffalo sauce are evenly blended. Crumble gorgonzola, add to mixing bowl. Finely chop fresh chives. Add to mixing bowl. Thoroughly blend all ingredients together in the bowl.
Store flavored butter in a ramekin or roll into a log using plastic wrap.
Comments will be approved before showing up.
The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.