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garlic butter
Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavouring for Escargots à la bourguignonne. It is also spread on bread or used in shrimp scampi. It is composed of butter and garlic pounded into a paste. These ingredients are well blended and chilled before use.
Ms. Mofet's Garlic Butter
1 Stick butter - softened
6 - 8 Fresh garlic cloves - chopped fine - or to taste
2 TBSP Fresh parsley - chopped fine - or to taste
1/4 cup Fresh Grated cheese - Parmesan and/or Romano (I use half of each)
2 - 3 TBSP Olive oil
Ground Salt - to taste
Ground peppercorns...
It doesn’t get much simpler than this. Only four ingredients and a few ‘steps’. I couldn’t find a similar recipe on the internet, so maybe I invented something. Anyway, its a lovely succulent dish. Its essential to serve this in the vessel in which it is cooked, otherwise the delicious garlic...
Filet Mignon and Garlic Butter Quinoa and Peppercorn Cognac Sauce
Steak
Beef Tenderloin "Filet Mignon"
Salt to taste
Black pepper to taste
Granulated garlic to taste
2 TBSP Butter
2 TBSP Olive Oil
I cooked mine sous vide followed by a sear. Cook yours as you like.
Sous vide 1 hour - plus...
Garlic Bread Bagel Scallop Sandwich:
Ingredients:
1) Dill Garlic Butter - as preferred
2) Bagel - 1
3) Scallops - 7 medium
Procedure:
1) Saute the scallops in about 2 tblspns. garlic butter.
2) Spread garlic butter on both top and bottom of bagel.
3) Pan fry the bagel halves to brown the...
Dill Garlic Butter:
Ingredients:
1) Butter - 4 tblspns.
2) Garlic, minced - 4 tblspns.
3) Lime juice - 2 tblspns.
4) Dill weed - 2 tspns.
Procedure:
1) Allow the butter to soften over night.
2) In a small bowl, blend all ingredients.
3) Refrigerate for one night.
View: https://youtu.be/0cqx3WWXJGs
Ingredients:
300 g veal (preferably top round) cutlets (for 2 servings)
2 eggs
1 cup all purpose flour
1 cup breadcrumbs
2 tsp salt
1 tsp black pepper
Slices of lemon to garnish
Parsley and butter (optional for garnish)
Vegetable oil and/or clarified butter...
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