Sunday

A Foodie's Little Luxury



Lately I have been rethinking my concept of luxury. Food and water are becoming luxuries in many places including parts of the U.S. And for many foodies, luxury is being defined in simplicity. Locally grown organic produce, dairy products, meats and fish are a luxury to many, and traditional local recipes are sought out to showcase them.
Today I made a traditional compound butter. If you are not using compound butters you really are missing out on one of lifes' little pleasures. Great restaurants keep them on hand and with good reason. They can save time when adding flavor to a special dish or sauce and can give simple things a luxury upgrade. Think salted caramel compound butter on popcorn..or go exotic with smoked pineapple..yum!

The flavor combinations are only limited by your imagination.



I made a sundried tomato cilantro lime compound butter and try to always have some on hand as it is my personal favorite It works well with so many of the southern type dishes I love to make. I had it for lunch on crusty french bread with goat cheese and wine. That same bread could have been buttered and topped with grilled shrimp, or the compound butter can be melted and used as a dipping butter for crawfish, shrimp and lobster.

It takes only minutes to make and here is all you have to do,
you will need-
2 sticks softened butter
4 oz. sun dried tomatoes
zest of one lime
1 tbs dried cilantro or 2 tbs fresh 


Chop the sundried tomato into pieces about one quarter inch, then add all the ingredients, mix, and lay on a sheet of wax paper. Roll up in the wax paper to form a log, twist the ends, put in the fridge to set up and you are all done!

It is so easy you might want to try one of these other favorites.

Smoked Pineapple
2 sticks softened butter
1/2 cup canned pineapple, drained and finely chopped
1/2 teaspoon liquid smoke
This is great on all seafood, popcorn, and gives baked potato some real zip especially when served with a big salad.

Mustard and Chives
2 sticks softened butter
8 tbs fresh chives finely chopped
2 tsp lemon zest
1/2 tsp ground pepper
4 tbs Dijon mustard
pinch of salt.
Another great seafood butter, smear it on fish sandwiches. It is even better on vegetables!

Butter freezes well so you can always make up a big batch.

How many flavor combinations can you come up with?



2 comments:

Jenna L. said...

I've never even heard of compound butter. Sounds delicious! And, as you said, a simple way to add flavor to a lot of dishes without prep time for each one. I'll have to make some soon!

Debie Pettry said...

A little inexpensive indulgence..I know you will love it. A friend called today and said she made some last night and wanted to know why I had been keeping this secret to myself. Thank you for your comment!

Gilby reads and recommends Modern Dog