We love compound butters, a quick, easy mix of butter and complimentary ingredients. It’s kept frozen or refrigerated until use, then a small medallion is cut off, then added to the top of a steak, burger, other meats, or vegetables that are fresh-off-the-grill. As the butter melts, it creates a simple-but-sublime sauce that flavors the dish.
OF NOTE FOR FATHER’S DAY: to our friends in Coastal Virginia, the good folks at The Fresh Market, the official grocer of Virginia Eats + Drinks, has the coveted Tomahawk steak available, just in time for Father’s Day at the Pembroke store in Virginia Beach. The steaks are $14.99 per pound. In order to guarantee you get one for Father’s Day you can pre-order them online on The Fresh Market website through Wednesday, June 12 at 2 p.m. and then pick it up at your local store from June 14-16. If you miss the pre-order timeframe, don’t worry, just call the store to check availability.
So just what the heck is a Tomahawk steak? According to the website blog.Gentlemint.com,
“Tomahawk steak is a cut of beef ribeye that has five or more inches of extra rib bone for presentation purposes. It’s called a “tomahawk” cut because the steak with the long bone resembles a single-handed axe.”
No matter what you grill out for Father’s Day or throughout the entire Grill + Chill Summer of 2019, try our compound butter, with ingredients available at The Fresh Market.
2 large heads garlic
4 tablespoons olive oil
2 roasted garlic cloves
4 tablespoons unsalted butter, softened
1 teaspoon coarse salt
1 teaspoon fresh ground pepper
Roast the garlic: preheat oven to 425F. With a knife, slice off the top 1/8-inch or so of each garlic head. Place the each head in the center of a piece of foil and drizzle 2 tablespoons of olive oil directly on the garlic. Fold up the sides of the foil to form a pouch and fold over tightly at the top to seal. Place each foil packet on a lipped baking sheet and roast until garlic is tender, about 35-40 minutes. Remove from oven and set aside to cool, about 30 minutes. Remove the heads from the foil turn with cut side down over a bowl, and push from the head’s bottom, gently removing each clove.
Make the butter: In a small bowl, combine roasted garlic cloves, butter, salt, and better and, mix until completely combined. Roll the mixture into a ball, then shape out into a log on parchment or wax paper. Roll up paper, twisting each end, and refrigerate at least 1 hour or overnight. Compound butter can be kept in the refrigerator for 2 or 3 days or frozen for a month or two.
To use, unroll the paper and slice off a half-inch medallion of the butter and place directly on top of hot food.
Yields 6-8 servings.
Come celebrate Summer with us. Here at Virginia Eats + Drinks we are proud to partner with our Official Grocer, The Fresh Market [LINK], to bring you all the recipes, recourses, tips, and tricks that you need.
We call it Grill + Chill 2019, and you won’t want to miss one single tasty post.
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