Have you ever tried to make a seasoned butter? Have you done it successfully? We'll I need practice.
I searched high and low from Hario to Main Base, Lala to Nakamura and I couldn't find it? I tried pictures, charades and then I had an idea, why not ask someone who is bilingual. So I did. I asked 3 and they didn't even know what I'm talking about. Finally when I thought all hope was gone and I would have to just skip this recipe, there it was in the freezer on main base Halibut.
oregano leaves (check), scallion (check), 6 tablespoons of butter (check), neely's bbq seasoning (check), orange zest (check), kosher salt (check) I never knew this existed until I started this cookbook, cayenne pepper (check), EVOO (check), black pepper (check), asparagus (check) and finally Halibut (check).I had everything I needed for this trouble-free dish and the only thing that was holding me up was the asparagus of course not, this was easy I grilled this wonderfully in my fish grill ;-). I wish I would have just given up. But I had to find the stinkin Halibut and that is what I did.
Now don't get me wrong, the recipe for the halibut was easy as pie, all I had to do was brush the Halibut with the EVOO then salt, pepper and grill for about16 minutes and your done. The Barbecue Butter is where it all went down hill.
They make it sound so effortless in the cookbook combine oregano, scallion, butter at room temperature, seasoning, salt and cayenne. Then transfer to a piece of plastic wrap. This task is not so easy, I tried it with a spatula, a spoon, wooden spoon and finally my mini chopper which in fact did the trick but clearly it is called mini for a reason. Gradually everything began to trickle, leak and finally splatter out. But all the while I finally had my barbecue butter. That had to sit for an hour, before I could use it. I still have some in my freezer, just in case I decide to do this again, I definitely don’t want to re-live the butter making experience.
hey there! i'm glad you liked browsing around my blog! i have never tried to make seasoned butter. although recently, i had this roasted tomato butter and then a champagne brie butter - both made me swwwwoon. good luck on your next butter making adventures!
ReplyDeletechampagne brie butter, sounds pretty good, where did you have that? Trust me you don't want to try to make butter, it wasn't such a fun experience.
ReplyDeletei always come across with the word halibut (even on facebook, cafeworld) but i don't know what it's like.
ReplyDeleteyour posts sounds/looks delicious. i would like to try one of your recipes someday.