Lemon Parsley Garlic Compound Butter Food

GARLIC COMPOUND BUTTER

Steps:

• Place the oil, parsley, garlic, and lemon juice/zest in a food processor. Blend ingredients on high for 20 seconds or until the garlic is completely broken up and mixed in with the oil.
• Add in the butter, two tablespoons at a time blending on low to fully incorporate all of the flavors.
• Spoon the butter out of the food processer into a bowl and fold the black pepper inches Salt to taste.
• Place the butter onto a piece of parchment paper forming the paper around the butter resembling a paper towel roll with the butter inside.
• Gently squeeze the butter until it is twice the size of a normal stick of butter but the same length. Fold in each side and tape it down or lay the butter on a dish with the ends under the butter. Chill for 2 hours before using up to a week.

LEMON, PARSLEY, GARLIC COMPOUND BUTTER

Steps:

• Allow butter to soften at room temperature.
• Mince garlic and then press into a paste. You can use a garlic press for this or use the back of your knife and carefully smash down garlic with a little salt.
• When soft add all ingredients to a bowl and mix (by hand or food processor) to incorporate.
• Lay out a piece of parchment paper and form a log. Tightly roll and twist to seal. There may be some excess lemon juice that won't incorporate. Don't worry about it, but put the butter log on a plate so it doesn't leak on your refrigerator.
• Refrigerate for ~ 2 hours or freeze for 20 minutes if slicing.
• Good for a couple weeks in the refrigerator or 4 months in the freezer. Happy buttery goodness! Beckie

PARSLEY GARLIC BUTTER

Steps:

• Purée all ingredients in a food processor until smooth.

HERBED COMPOUND BUTTER

Steps:

• In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.
• Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.

LEMON-HERB COMPOUND BUTTER

Steps:

• In a small bowl, add the butter, mint, parsley, tarragon, chile flakes, lemon zest, garlic and black pepper to taste and mash it up with a fork. Transfer to a ramekin.

BUTTERY LEMON PARSLEY NOODLES

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
• Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.

QUICK LEMON-PARSLEY PORK CHOPS

Steps:

• Mince lemon zest; combine in a small bowl with parsley, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Heat oil in a large skillet over high heat. Season pork chops on both sides with salt and pepper. Cook in skillet until browned, 2 to 3 minutes per side.
• Add 1/2 cup water to skillet; bring to a boil. Reduce heat to medium-low; cover, and simmer gently until pork is cooked through, 8 to 10 minutes. Transfer pork chops to a platter or serving plates; drizzle with pan juices as desired, and sprinkle with lemon-parsley mixture.

GARLIC PARSLEY BUTTER

Steps:

• Mix all ingredients together in a small bowl. Will keep in the refrigerator for up to a week.