This sweet custom butter recipe creates a fine balance of country style nuttiness and spreadable goodness. It’s like Nutella without the look and consistency of auto yard mud.
4 ounces of fresh hazelnuts
1/2 cup (1 stick) of unsalted butter
1/4 teaspoon of lemon zest
Bring the butter just to the softening point.
Roast the hazelnuts in a preheated 400 degree oven for 10 minutes. Remove the skin after they cool down a bit. Chop them into small pieces or blend half chopped with half crushed.
In a storage crock or bowl that can be covered tightly, mix the hazelnuts with the butter. Add the lemon zest and store in the fridge.
Goes well with any bread or breakfast style rolls or muffins. Excellent for waiting around a noon time grill.
One cannot complain about the addition of a tasty corn on the cob when added to a plate heaping with grilled chops. Especially if that corn on the cob wafts up with a distinct flavorful aroma of smoked wood.
4 ears of corn
1 Tablespoon butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
Prep ears of corn by dehusking and washing. Soak the ears for 20 minutes in cold water. Remove from water and pat dry.
Rub the butter or margarine over the corn. Sprinkle with salt and pepper.
Place the corn in a Smoker Bag, seal it and cook on a hot grill for about 40 minutes.
The so called “flat iron” steak claims to be the second tenderest steak this side of filet mignon. Let’s see how it ranks on America’s favorite grill.
Four 8 ounce flat iron steaks
Freshly ground black pepper
8 Tablespoons unsalted butter
3 Tablespoons roughly chopped flat-leaf parsley
3 Tablespoons roughly chopped chives
1 shallot, finely chopped
Rub steaks on both sides with salt and pepper and set aside to absorb the seasoning for about 30 to 45 minutes. If longer, refrigerate.
For Steak Butter, combine butter, parsley, chives and shallots in a medium bowl. Mash roughly with a spoon or fork. Season to taste with salt and pepper. Cover and set aside.
Fire up the grill, bring the coals to peak heat, nice and red just before they start to settle into a gray tone. Add the steaks and cook flipping once until seared and at least 130 degrees with a testing thermometer. Transfer to serving platter and let rest for five minutes. When slightly cooler, top each steak with a dollop of herb butter.