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Pierre[_1_]

Steve Calvin wrote:
> wrote:
> > Today's recipe is for grilled meats; beef steak to be more precise.
> > Most barbecueists like to use their cooker to grill meats as well. Use
> > any steak you like as long as it's rib eye. lol.
> > Today I'm broadcasting from the KPL once again. Also I will share with
> > you my recipe(no amounts given; make to taste) for grilled steak
> > butter; to be placed on steak as it jumps off the grill. lol
> > soften up your butter
> > add white wine
> > add fresh chopped garlic(lots of it)
> > add fresh chopped parsley and cilantro
> > add fresh diced green onion
> > optional: add lemon/lime juice(freshly squeezed only)
> > mix her all up and put it on meat. at least one Tblsp per steak.
> > You can also use this butter when you make croutons i.e. for a ceasar
> > salad etc.
> > Or croutons for French Onion Soup etc.
> >
> What'd that poor steak ever do to you to get it's flavor
> drowned out like that?!?
>
> --
> Steve

I like a decent steak butter from time to time; anchovie butter comes
to mind. While Walkers' creation has garlic it can be quite bitter
when raw, I'd prefer a milder chopped shallot, the rest looks pretty
good. I think it'd do fine on a grilled chunk of beef.

Pierre