Cabernet Garlic Thyme Butter Recipes

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ROASTED GARLIC THYME BUTTER



Roasted Garlic Thyme Butter image

Provided by Food Network

Categories     condiment

Yield 8 servings

Number Of Ingredients 5

1 large or 2 small heads garlic, separated into cloves and peeled
Extra-virgin olive oil to cover
1 cup (1/2 pound) unsalted butter, at room temperature
1 tablespoon finely minced fresh thyme
Sea salt, preferably Gray salt

Steps:

  • Put the garlic cloves in a saucepan with just enough olive oil to cover them. Place over low heat and simmer until the cloves are soft and golden, 30-40 minutes. With a slotted spoon, scoop the garlic into a bowl, then mash to a puree. Immediately strain the oil through a coffee filter and reserve.
  • Process the butter in a food processor until smooth and creamy. Add 1/4-cup of the garlic puree (save any extra for spreading on bread), 1-1/2 Tbs. of the reserved garlic oil, the thyme, and a pinch of salt. Process until well blended. Taste and add more salt if needed. Refrigerate until firm enough to shape into a log.
  • Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.

SAVORY THYME COMPOUND BUTTER



Savory Thyme Compound Butter image

Provided by Geoffrey Zakarian

Categories     condiment

Time 20m

Yield about 1 quart

Number Of Ingredients 10

1 pound (4 sticks) unsalted butter at room temperature
1/2 cup finely minced shallots
1/4 cup finely minced garlic
1/4 cup fresh thyme leaves
4 anchovies, chopped
Zest and juice from 1 lemon
1/2 cup olive oil
1/4 cup fresh parsley, finely minced
2 pinches of paprika
Kosher salt and freshly ground black pepper

Steps:

  • Place the butter in a food processor with the shallots, garlic, thyme leaves, anchovies, lemon zest and lemon juice. Puree until smooth.
  • With the motor running, drizzle the olive oil into the butter. Transfer the butter to a bowl and fold in the parsley and paprika and season with salt and pepper.
  • Roll up the butter in parchment paper to form a log and refrigerate until firm, about 2 hours, for easy slicing and portioning. The butter can also be frozen for up to 4 weeks.

GARLIC-RUBBED STEAK WITH CABERNET SHALLOT BUTTER RECIPE



Garlic-Rubbed Steak with Cabernet Shallot Butter Recipe image

About: Executive Chef Trey Foshee uses fresh herbs and the strong tastes of garlic and red wine to produce a truly worthy steak. At George's California Modern, the Garlic-Rubbed Steak with Cabernet Shallot Butter is served alongside elegant truffled mashed potatoes and seasonal vegetables. Pair this dish with a red wine also to complete the experience.

Provided by Restaurant Agent Inc.

Categories     Recipemealtype object (5)     Recipedishtype object (4)

Yield 6

Number Of Ingredients 14

Recipemainingredient object (25)
2 C. garlic marinade (see recipe)
6 12- to 14-oz. naturally raised New York steaks
1 1/2 C. cabernet shallot butter (see recipe)
1/2 C. garlic cloves, peeled
2 Tbsp. fresh thyme leaves
2 Tbsp. fresh Italian parsley leaves
4 each bay leaves
1 tsp. chili flakes
1 1/2 C. extra virgin olive oil
1/2 C. minced shallots
2 C. cabernet
1 C. unsalted butter, room temperature
To Taste dash salt & freshly ground black pepper

Steps:

  • Cook Tip: The quality of the steak matters in this dish. Chef Foshee uses naturally raised Niman Ranch beef, which is worth seeking for.
  • Steak Rub garlic marinade (see recipe) over steaks and refrigerate at least 2 hours or overnight. Meanwhile, prepare cabernet shallot butter (see recipe) and set aside. Remove steaks from marinade and pat dry. Preheat a wood or charcoal grill. Season the steaks with salt and pepper and grill to desired doneness. Top each steak with a dollop of cabernet shallot butter. Serve with truffled mashed potatoes and seasonal vegetables, such as roasted carrots, wilted spinach, or sauteed mushrooms. Garlic Marinade: Combine garlic, 1 tbsp. of thyme, parsley, bay leaves, chili flakes, and half the olive oil in the bowl of a food processor or blender. Puree until smooth. Add remaining olive oil and season well with salt and freshly ground black pepper. Marinade will keep well refrigerated for up to two weeks. Cabernet Shallot Butter: Combine shallots and wine in a small saucepan and reduce over medium heat until syrupy. Remove from heat and cool to room temperature. In a small bowl, beat together softened butter, wine mixture, 1 tbsp. of thyme, salt and freshly ground black pepper. Set aside until ready to serve. The butter mixture will keep, refrigerated, for up to two weeks. Bring to room temperature before serving.
  • Rub garlic marinade (see recipe) over steaks and refrigerate at least 2 hours or overnight. Meanwhile, prepare cabernet shallot butter (see recipe) and set aside. Remove steaks from marinade and pat dry. Preheat a wood or charcoal grill. Season the steaks with salt and pepper and grill to desired doneness. Top each steak with a dollop of cabernet shallot butter. Serve with truffled mashed potatoes and seasonal vegetables, such as roasted carrots, wilted spinach, or sauteed mushrooms. Garlic Marinade: Combine garlic, 1 tbsp. of thyme, parsley, bay leaves, chili flakes, and half the olive oil in the bowl of a food processor or blender. Puree until smooth. Add remaining olive oil and season well with salt and freshly ground black pepper. Marinade will keep well refrigerated for up to two weeks. Cabernet Shallot Butter: Combine shallots and wine in a small saucepan and reduce over medium heat until syrupy. Remove from heat and cool to room temperature. In a small bowl, beat together softened butter, wine mixture, 1 tbsp. of thyme, salt and freshly ground black pepper. Set aside until ready to serve. The butter mixture will keep, refrigerated, for up to two weeks. Bring to room temperature before serving.

CABERNET GARLIC THYME BUTTER RECIPE



CABERNET GARLIC THYME BUTTER RECIPE image

Categories     Herb     Dinner

Number Of Ingredients 8

1/2 cup unsalted butter, at room temperature, divided
1/4 cup minced garlic
1/4 cup minced shallots
1/4 cup Worcestershire sauce
1 cup Cabernet Sauvignon
1/4 cup honey
2 tablespoons fresh thyme, minced
2 tablespoons cracked peppercorns Kosher salt

Steps:

  • Melt 2 tablespoons butter in a saute pan Saute garlic and shallots over medium heat until translucent, about 2 to 4 minutes Stir together Worcestershire, wine and honey in a medium bowl Pour into hot pan, scraping the bottom gently with a spatula to loosen any cooked bits Cook over medium heat until liquid is reduced by half Add thyme and peppercorns and cook until liquid has almost evaporated Let cool Transfer cooked mixture to a blender and add remaining 6 tablespoons butter Blend for 2-3 minutes Add salt to taste, and briefly blend until combined Serve over your favorite grilled steak

THYME GARLIC BUTTER



Thyme Garlic Butter image

This is a recipe that is used in the higher-end restaurants to enhance the food. Spread or top this on your steaks or veggies, it's fantastic! Make two rolls of this and keep one (or both) frozen in the freezer, just slice off what you want to use, if you are freezing the butter, place in the refrigerator first overnight to blend flavors, then freeze. You'll be using this butter on everything!

Provided by Kittencalrecipezazz

Categories     Low Protein

Time 6h

Yield 1/2 cup

Number Of Ingredients 7

2 -3 fresh garlic cloves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup butter, softened
3 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
2 teaspoons dried thyme
1 -2 teaspoon lemon zest

Steps:

  • Mash the cloves of garlic with salt and transfer to a food processor along with all the other ingredients; process until smooth.
  • Roll into a 6-inch log in a sheet of plastic wrap twisting the ends closed (if you find that the butter is too soft to roll, place in the fridge until it is a bit firmer but still soft enough to shape into a log).
  • Chill at least 6 hours to blend flavors before using (overnight is even better).

Nutrition Facts : Calories 1673.7, Fat 184.8, SaturatedFat 116.8, Cholesterol 488.1, Sodium 3651.6, Carbohydrate 10.4, Fiber 3.8, Sugar 0.7, Protein 4

THYME GARLIC BUTTER



Thyme Garlic Butter image

This butter is great served on steaks. This needs at least 2 hours for flavors to blend, time not included

Provided by Barb G.

Categories     Vegetable

Time 15m

Yield 1/2 cup

Number Of Ingredients 7

1 garlic clove
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
2 teaspoons grated fresh lemon zest
1/4 teaspoon black pepper

Steps:

  • Mince garlic and mask to a paste with salt using a heavy knife.
  • Transfer to a food processor along with the remaining ingredients and blend.
  • Roll into a 6-inch log in a sheet of plastic wrap, tisting the ends closed; Chill, covered, at least 2 hours for flavors to blend.
  • Bring to room temperature before using.

Nutrition Facts : Calories 1654.3, Fat 184.4, SaturatedFat 116.7, Cholesterol 488.1, Sodium 2364.8, Carbohydrate 6.3, Fiber 2.4, Sugar 0.7, Protein 3.4

THYME GARLIC BUTTER



Thyme Garlic Butter image

Categories     Condiment/Spread     Sauce     Food Processor     Garlic     Quick & Easy     Thyme     Parsley     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 7

1 garlic clove
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
2 teaspoons grated fresh lemon zest
1/4 teaspoon black pepper

Steps:

  • Mince garlic and mash to a paste with salt using a heavy knife. Transfer to a food processor along with remaining ingredients and blend.
  • Roll into a 6-inch log in a sheet of plastic wrap, twisting ends closed. Chill, covered, at least 2 hours for flavors to develop. Bring to room temperature before using.

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