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Saturday, August 8, 2009

Everything is Better with Roasted Garlic Butter

Roasted Garlic is probably a gift from the “gods above”. It is simply divine. Near the start of our relationship, BD and I were doing surf and turf at home - filets, king crab, loaded baked potatoes, and I think we also made prosciutto-wrapped asparagus that night as well. There wasn’t any real occasion…it was simply what we were in the mood for. I remember we had one of the best cuts of filet I’ve ever had. It was pricey when we bought it, but worth every penny.

For whatever reason that night, I suggested making Roasted Garlic Butter for on top of the filets. I know I must have seen it somewhere – probably the Food Network – but I can’t remember where exactly now.

I’m not going to call this a recipe, but below is how you can make roasted garlic butter. It’s super easy and tastes so yummy on steaks, potatoes, veggies….almost everything!

Roasted Garlic Butter

- Head of Garlic
- Butter

1- Slice the very top of the garlic off so that the cloves are exposed.
2- Place on a sheet of foil and drizzle some EVOO over the top of the head.
3- Wrap foil around garlic and place in the oven at 350 for 35-45 minutes. (Your nose will know when it’s done)
4- Allow to cool and then unwrap foil carefully.
5- Take bulb and squeeze the roasted garlic from the bulb and into a dish.

6- Mash garlic until smooth. Then add 4 tablespoons of butter* and mix together.

7- Place in fridge or freezer to set for at least 10 minutes.

* This gives you a fairly strong garlic flavor. If you want it a little less potent add more butter until you achieve the amount of flavor you desire.
Kitten ^..^

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