| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
|
Sauces, Seafood, Poultry, Meats |
16 |
Servings |
INGREDIENTS
| 1 |
|
Red bell pepper roasted seed |
| 1 |
|
Jalapeno pepper roasted seed |
| 2 |
|
Shallots, peeled and minced |
| 1 |
ts |
Minced garlic |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
tb |
Dijon mustard |
| 1/2 |
ts |
Salt |
| 1/4 |
lb |
Butter, softened |
INSTRUCTIONS
MIX ALL INGREDIENTS TOGETHER with the softened butter. Place the butter on
a sheet of plastic wrap or wax paper, and form it into a cylinder. Place in
the refrigerator to harden. To serve, cut pats from the log, and place on
top of grilled fish, poultry or meat. Makes 16 pats. NOTE: The butter can
be made up to 3 days in advance, or it can be frozen for up to a month.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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