Barbecue and Grilling:
BBQ Recipes: Compound
Butters and
Marinades
Guacamole Butter
Raspberry Zinfandel Butter
Lemon Butter
Ling Ling's Spicy Marinade for Many Pork Dishes
Sesame Marinade
Saigon-Fe Marinade
Jalapeno Vinegar
Guacamole Butter
Here is a recipe for a compound butter. Compound butters can be made from any of
your favorite ingredients, stored in your refrigerator or freezer, they are
ready whenever you need them. This one is call Guacamole Butter. You may have
noticed this in another recipe used as an ingredient. It's wonderful on grilled
steaks and fish. Once you make it and chill it, you can just slice off little
"Coins" and place them on the hot food just as it comes off the grill. MMM!
Grill a rib eye steak and top with this butter. Great served with spanish rice
on the side
Makes 10 servings
Ingredients:
1/4 pound butter, softened
1 tablespoon red onions, diced
1/2 tablespoon green pepper, diced
1/2 ripe avocado
2 tablespoons salsa
1/4 lime, juiced with pulp
Preparation:
Combine above ingredients in a bowl and mix with a handheld potato masher
or your hand until well blended. Do not over blend, as the pieces of vegetable
and avocado will look nice in the butter once chilled and sliced.
Once blended, place the butter onto a piece of wax paper and roll it up into a
1 1/2 inch diameter tube. Place in the refrigerator to set up for about an
hour.
Once the butter is firm, you can slice it into 1/2 inch slices and top off
your favorite steak or grilled fish. It's also great on fresh steamed
asparagus or beets.
Raspberry Zinfandel Butter
Another great butter to keep in your freezer for an un expected dinner. Use this
one on any white meat as soon as it comes off the grill or out from under the
broiler. It's really good with grilled duck or goose breast! Garnish with fresh
raspberries if they are in season.
Makes 8 servings
Ingredients:
1/3 cup raspberry vinegar
1/3 cup Zinfandel wine
1 each shallot, minced
1/3 clove garlic, minced
2/3 pound butter, softened
Preparation:
Bring vinegar to a boil in a saucepan. Add the wine, shallots, and garlic.
Reduce heat to a simmer over a medium low heat until reduce in half to 1/3
cup.
Whip together butter and wine-vinegar reduction until smooth. Store in a glass
container in the refrigerator or freezer until needed.
Lemon Butter
This one is a simple lemon butter. Wonderful for any fish or seafood and great
with grilled or steamed vegetables like broccoli, brussel sprouts or asparagus.
Ingredients:
1 stick of butter, softened to room temperature
1 tablespoon fresh parsley, minced
4 tablespoons lemon juice, fresh
2 teaspoons lemon zest, grated
Preparation:
Whip the butter until soft and creamy, then add the other ingredients and
incorporate. Decant the butter to a piece of waxed paper and roll up into a
1-1/2 inch diameter roll. Chill or freeze. When ready to use, thaw if frozen
and slice little "Coins" and top your fish or veggies.
Ling Ling's Spicy Marinade for Many Pork Dishes
Ling Ling is a friend of mine and she gave me this recipe about 20 years ago.
It's great for kabob meat, country style ribs, rack of rib, chops,
tenderloin, anything pork. Guess what? Good on chicken too!
Ingredients:
1 small yellow onion, chopped fine
3 stalks of celery, chopped fine
2 cloves fresh garlic, minced
half stick of butter
1/4 cup brown sugar
3 tablespoons rice vinegar
1 cup beef stock or broth
1 cup catsup
1 splash of Worcestershire Sauce
2 teaspoons Dijon mustard
2 pinches of red pepper flakes
salt and pepper to taste.
Preparation:
Cook onion, celery and garlic until tender. Add the sugar and vinegar to
the hot pan for a moment then add the rest of the ingredients and simmer for
20 minutes. A good squeeze of fresh lime juice at the end makes it memorable.
Cool and store in a glass jar in your refrigerator if not using right away
Sesame Marinade
Makes 4 servings
Ingredients:
1/2 cup white wine
1/2 cup soy sauce
1/4 cup peanut oil
1/4 cup sesame oil
1 tablespoon Mirin, sweet rice cooking wine
3 tablespoons sesame seeds
1 tablespoon dry mustard
1 teaspoon cracked peppercorns
1 tablespoon fresh garlic, chopped
2 tablespoons fresh ginger root, grated
2 scallions, chopped
Preparation:
Combine all ingredients in a bowl and stir to incorporate. This marinade
can be made ahead of time and stored in the refrigerator.
Use the marinade to baste meats on the grill for a moist, more flavorful
product.
Saigon-Fe Marinade
This is another one of our favorites around here. Great for dipping egg rolls or
marinating a flank steak for Asian London Broil. Also wonderful for dunking Crab
Rangoons. This recipe combines, if you can picture it in your mouth, traditional
Vietnamese and contemporary Southwestern flavors. Most supermarkets now carry
Asian or Vietnamese fish sauce.
Makes 8 servings
Ingredients:
2 tablespoons garlic, chopped
1/4 cup sugar
1/2 each jalapeno pepper, seeds and ribs removed
1 each Thai pepper, dried
1/4 each anaheim chile pepper, ribs and seeds removed, chopped
1 each lime, juiced
1 each lemon, juiced
1/2 cup fish sauce
1 cup water
1 teaspoon Jalapeno Vinegar (recipe follows), or white distilled vinegar
Preparation:
Simply combine garlic, sugar, peppers, lime and orange in a blender and
process until peppers are minced. Add fish sauce, water and vinegar. Blend
briefly.
Store in the refrigerator in a glass jar.
Jalapeno Vinegar
Ingredients:
7 large jalapeno peppers
1 clove garlic, peeled
15 to 20 red or green peppercorns
1 pinch salt
1 1/2 cups white vinegar
Preparation:
Make a one inch slice from the bottom up, into each jalapeno pepper and
place them into a one pint jar with the garlic, peppercorns, and the salt.
Bring the vinegar to a boil and pour into the jar, covering the peppers. Allow
to cool for 1 hour. Cover and store in a cool place out of direct sunlight.
The vinegar is ready for use in 24 hours, and will last and improve for about
8 months.
For a more ornamental presentation, use red and yellow jalapenos, serranos,
and small anaheims.
Source: David Nelson
Date Published: 1995 (C)
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