Tuesday, December 20, 2016

Garlic Herb and Parmesan Butter

After a brisk walk at the Springfield Nature Center this morning, and with light jazz music playing on my stereo, I am now ready to concentrate on planning this evening's meal. Tonight we will entertain some friends.

As an appetizer I have a Breton Mini Cracker topped with a small slice of Brie Cheese and a spot of Tabasco Pepper Jelly.

I will serve Delicious USDA Choice New York Strip Steaks.

Also Baked Potatoes, Asparagus Spears, and Caesar Salad.

And of course, followed by something sweet, yet to be determined.

What will make this meal extra special, beside the Harter House Strip Steak, is a Garlic Herb Butter to top the meat, asparagus and crusty french bread.

Make this butter ahead so that the spices have time to infuse the butter.

Garlic Herb and Parmesan Butter

8 ounces softened unsalted butter **
4 cloves garlic, minced
2 tablespoons fresh flat leaf parsley, chopped
2 tablespoons fresh basil, chopped
2 tablespoons green onion, chopped
1/4 cup grated parmesan
Salt and pepper, season to taste


Combine all ingredients and refrigerate.

**I like European Plugra Butter found at Harter House.
Find many more flavored butter recipes at http://www.plugra.com/recipes

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