he Blackberry Mustard or Lemon-Herb Butter on top of the ham
Instructions.
Take the butter out of the fridge and bring to room temperature.
Start with the herb butter. Mix all ingredients thoroughly in a small bowl and let sit until it's time to serve.
Season the chicken with salt and pepper. Fry in butter or oil on medium heat until the filets are cooked through, and register 165 degrees (75\u00b0 Celsius) with a meat thermometer. Lower the temperature towards the end to avoid dry chicken filets.
Serve the chicken on a bed of leafy greens and place a generous amount of herb butter on top.
Herb Butter.
Combine in a small bowl, softened butter with 1 tbsp each
For mustard butter- stir together all ingredients with
afe glass bowl, combine the butter and broth. Heat until hot
Combine marinade ingredients in a flat shallow dish.
Cover and marinate in the refrigerator for 8 hours or overnight, turning the meat occasionally.
Allow the meat to stand for one hour at room temperature.
Broil/grill 5- 10\" mins per side, depending on your preference for doneness.
Spread the soft herb butter over the meat and slice across the grain.
ot medallions with slices of butter, if they are not hot
ized bowl, mix together softened butter, sage, thyme and parsley until
Preheat oven to 425.
Combine butter and herbs; reserve 2 tsp.
Carefully separate skin from chicken leaving skin attached.
Spread remaining herb butter over meat under skin of chicken- smooth skin over butter Rub the reserved herb butter over skin of chicken.
Place chicken in roasting pan and bake for 35-40 minutes until chicken is no longer pink near the bone and juices run clear.
Mix first 5 ingredients in a medium bowl until well blended. Season herb butter to taste with salt and pepper.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place clams on grill rack and cover grill with lid. Grill until clams just open, 6-8 minutes (discard any that do not open). Use tongs to transfer to a platter, being careful to keep as much juice in the shells as possible.
Dot clams with herb butter; let stand until butter melts. Serve warm with lemon wedges alongside for squeezing over.
Add 2 oz of the herb butter and saute until golden brown
Preheat grill. Mash together butter, herbs and garlic.
Place corn on grill and brush with 1/2 of the herb butter. Grill for 10 mins, or until kernels are lightly charred. Remove from grill and brush with remaining butter. Season.
ins.
Meanwhile, combine the butter and the chopped herbs in
Mix butter, chopped herbs, fennel seeds and
he herbs, garlic, pepper, and butter in a small mixing bowl
In a small bowl, add butter, lemon rind and juice, chopped
For gravy base:
Melt butter in large pot over medium-
n small bowl for herb butter.
Season butter to taste with salt
Make little aluminum foil trays sized to fit each fillet.
Wipe the bottom of each tray with olive oil.
Put the fillets ugly side up (skin side even if the skin is now removed) on the trays.
Mix the butter with the chopped herbs throughly.
Place 1 tablespoon of the butter on the halibut.
Broil for 4 minutes.
Carefully turn each fillet over, not spilling any of the melted herb butter.
Broil for 4 more minutes.
Remove and plate, pouring the melted sauce over each fillet.
ilk, the 3 tablespoons melted butter,egg and herbs and mix