If you’re looking to take your next summer B-B-Q up a notch, Chef John Grainger from The Tailwater Lodge stopped by with some easy ideas!
He suggests making special butters to enhance the flavors of meats and vegetables. He shares two recipes in particular with us: one for use on steak, and the other, for corn-on-the-cob!
The recipes are below, and a reminder, stop by and enjoy Chef John’s food at The Tailwater Lodge in Altmar. It’s located at 52 Pulaski Street. Click here to see what’s on the menu.
Gorgonzola/Bacon Steak Butter
1 lb unsalted butter (room temp)
2 cups crumbled Gorgonzola cheese (room temp)
3/4 cups cleaned/finely chopped fresh parsley
1 1/2 cup fresh bacon bits (Note: use a very good bacon to achieve the best results)
1 tblsp fine ground black pepper
In a large mixing bowl……using a rubber spatula or wooden spoon, mash the cheese and butter together while mixing well. Add remaining ingredients and mix well. Keep soft and apply liberally to any steak immediately after cooking. Enjoy!
Summer Street Corn
2 finely chopped tblsp of each of the following fresh herbs:
In a large mixing bowl, add them to 1 lb of softened room temp unsalted butter along with 1 tblsp kosher salt and 1 tsp fine ground black pepper. Mix well and chill in the fridge in a shallow bowl that’s approx 10” wide.
Next make a seasoning using a Spicy Chili Spice Blend (or your own) and your favorite seasoning salt. Add equal parts of each spice blend in a bowl and mix well. Next, cook your corn however you want to and roll it in the hardened butter in the shallow dish until it’s smothered. Sprinkle liberally with the spice blend and eat immediately. Enjoy!