SUNDRIED TOMATO COMPOUND BUTTER RECIPE
My Sun-Dried Tomato Compound Butter recipe gives you a deeply flavored butter that is perfect for a quick appetizer or flavoring your entire dinner.
Provided by Gemma Stafford
Categories Ingredient
Number Of Ingredients 7
Steps:
- In a medium bowl, beat together the butter, sun-dried tomatoes, garlic, thyme, lemon juice, black pepper, and salt until well blended
- Transfer to a piece of plastic wrap and use the wrap to help shape the butter into a log.
- Refrigerate for at least 2 hours, until firm. Store in the refrigerator for up to 2 weeks or slice and freeze for up to 2 months.
HERBED PORK PAILLARDS WITH SUNDRIED TOMATO BUTTER AND ASPARAGUS
Provided by Robert Irvine : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the compound butter: In a bowl, combine the softened butter with the sundried tomatoes, sage, parsley, Cajun spice, and salt. Whisk together until well blended. Transfer the mixture to a piece of parchment paper and roll into a cigar shape about 1 1/2 inches thick. Refrigerate until ready to use.
- For the pork: Slice the loin into 3/4-inch thick slices, and then one by one, cover with plastic wrap and pound with a meat mallet until each slice is flat and even (about a 1/4-inch thick).
- Season the flour with salt and pepper, and then dredge the pork in the seasoned flour.
- Heat the oil in a heavy bottom saucepan over medium-high heat. Season the pork with salt and pepper. Once the oil has heated, add the floured pork to the pan and allow to cook until browned, 1 to 2 minutes. Reduce the heat, flip, add some thyme and parsley, and repeat the process on the second side until finished cooking, 2 to 3 minutes. Once cooked, remove from the pan and keep warm. Repeat the process until all the pork is cooked.
- For the asparagus: Bring a pot of water to a boil and add salt. Trim the woody bottoms of the asparagus and peel the stalks. Blanch in the boiling water until bright green, 2 to 3 minutes. Remove from the water and season with salt and pepper.
- Place asparagus in the center of a serving plate, arrange the pieces of cooked pork on top, and top with a 1/4-inch disk of sundried tomato butter. Garnish with parsley. Store the remaining butter wrapped in plastic in the refrigerator.
SUN DRIED TOMATO BUTTER (COMPOUND BUTTER)
Sun Dried Tomato Butter is amazing on hot pasta, roasted vegetables, sizzling grilled steak, or oven warmed baguettes and dinner rolls.
Provided by Lisa Hatfield
Categories Sauces, Marinades, & Condiments
Time 20m
Number Of Ingredients 6
Steps:
- Leave the butter out at room temperature for a few hours to soften. PRO TIP: cut the cube into little cubes and it will soften faster.
- Snip fresh herbs and sun dried tomatoes in a small mug or glass jar with clean kitchen scissors until the herbs and tomatoes are finely minced.
- Mix soft butter, 1/4 cup finely chopped herbs and sun dried tomatoes, 1/2 teaspoon sea salt and 1 teaspoon fresh cracked pepper, in a small bowl with a spatula.
- Place your sun dried tomato butter in a small sealed container with a lid, it will keep in the fridge for a week. Or place on parchment paper in a log shape, roll and twist ends closed-keep in fridge or freeze for longer storage.
Nutrition Facts : Calories 73 kcal, Carbohydrate 1 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 169 mg, ServingSize 12 g, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 3 g
SUN-DRIED TOMATO COMPOUND BUTTER
Compound butters are a great way to add flavor to meats and vegetables. They can be kept frozen in the freezer, so always available to perk up dishes. This recipe is by Diane Rossen Worthington and was published in my local paper. The cook time is just the time for the butter to freeze. I've estimated the yield.
Provided by duonyte
Categories Low Protein
Time 6h10m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- In a small food processor, mince the garlic until it's pureed.
- Place all remaining ingredients in the food processor and puree until smooth. (If the tomatoes are large, I'd cut them in half or quarter them).
- Scoop out of the bowl onto a 12 inch piece of plastic wrap or wrapped paper. Form into a log by rolling up the wrap and pushing the butter into shape. Twist ends and refrigerate for at least 4 hours or freeze for 6, until firm.
- To use frozen butter, let it thaw in the fridge until you can slice it. You can also slice your log after it's firm, and freeze individual slices in a single layer.
Nutrition Facts : Calories 1492.6, Fat 153.9, SaturatedFat 89.5, Cholesterol 365.7, Sodium 3804.8, Carbohydrate 34.1, Fiber 7.6, Sugar 0.6, Protein 8.7
SUN-DRIED TOMATO BUTTER SAUCE
This sauce is so versatile. It is great over any white fish from halibut, to cod, tilapia, flounder, or snapper. Shrimp and scallops and chicken, pork or steak. Now my favorites happen to be cod (tilapia will work), chicken, or skirt steak. The fish and chicken are coated in garlickly Italian bread crumbs and pan sauteed and the steak simply grilled. Both topped with this simple sauce.
Provided by SarasotaCook
Categories Low Protein
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Sauce -- In a small saute pan on medium heat, add the wine and cook for about 3-4 minutes until it reduces by half.
- Add in the capers, lemon and butter (make sure the butter is cold), a little at a time and whisk to combine all the butter. Cook another minute or two.
- Remove from the heat and add in the parsley and sundried tomatoes.
- Serve over your favorites.
Nutrition Facts : Calories 272.5, Fat 24.1, SaturatedFat 14.7, Cholesterol 61, Sodium 316.4, Carbohydrate 4.5, Fiber 0.8, Sugar 0.8, Protein 1
More about "sun dried tomato butter compound butter recipes"
10 BEST COMPOUND BUTTER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Sep 4, 2022Category Recipe Roundup, Toppings
- Basil Butter. Fall is just around the corner, so it’s time to start using or saving your fresh herbs. And this basil butter is the ideal recipe because it can be frozen all winter.
- Garlic Herb Compound Butter for Steak. Garlic and herbs are always a delicious combination. Add them to some butter and spread it on your favorite steak or fluffy bread, and it’s guaranteed to be your new favorite recipe.
- Cilantro Ginger Garlic Compound Butter. Cilantro, ginger, and garlic butter is a terrific addition to any fish dish or vegetable side. Cilantro provides a nice herby flavor.
- Chipotle Lime Compound Butter. This chipotle and lime compound butter is creamy, tangy, and spicy. It’s also divine on pretty much everything, from veggies and potatoes to your favorite protein.
- Cinnamon Butter. Not in the mood for herbs and spice? Then try this simple yet delicious butter that’s guaranteed to satisfy your sweet tooth. For this one, you’ll add brown sugar or honey for the sweet element.
- Sun-Dried Tomato Butter. Did you know you can make sun-dried tomatoes at home? This recipe will show you how so you never run out! But, of course, if you’re short on time, you can always use store-bought, and the flavor will be just as tasty.
- Tarragon Butter. Tarragon butter will immediately turn your next seafood or chicken dish from drab to fab! Along with lemon and garlic, tarragon provides an excellent delicate flavor with hints of anise.
- Orange Honey Compound Butter. Orange honey butter is a lightly sweet and yummy recipe that’s terrific on all kinds of treats. Citrus and honey are very botanical with lovely floral notes.
- Jalapeño Lime Butter. Jalapeño and lime butter is one of my favorites on the list. Seriously, you need this recipe for your next taco Tuesday. It’s spicy, tangy, and instantly adds incredible flavor to your homemade fajitas and tacos.
- Maple Pecan Compound Butter. I had to end this list with a decadent and sweet compound butter for all your sweet tooth cravings. The maple is sweet and rich, while the pecans add some nuttiness and a slight crunch.
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- Layout at 6-10 inch long piece of plastic wrap and scoop butter out of bowl into the center of plastic wrap. Roll up plastic wrap, forcing the butter into a log shape. Twist over ends to shut. Place in freezer for several hours or the refrigerator for at least hours to firm.
- If frozen, allow it to thaw in the fridge until ready to use. Add to pasta, burgers, steaks, rolls, etc.
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