Thyme Garlic Butter Food

THYME GARLIC BUTTER

Steps:

• Mince garlic and mask to a paste with salt using a heavy knife.
• Transfer to a food processor along with the remaining ingredients and blend.
• Roll into a 6-inch log in a sheet of plastic wrap, tisting the ends closed; Chill, covered, at least 2 hours for flavors to blend.
• Bring to room temperature before using.

STEAMED MUSSELS WITH LEEKS, GARLIC, THYME, WHITE WINE, AND BUTTER

Steps:

• Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.

ROASTED GARLIC THYME BUTTER

Steps:

• Put the garlic cloves in a saucepan with just enough olive oil to cover them. Place over low heat and simmer until the cloves are soft and golden, 30-40 minutes. With a slotted spoon, scoop the garlic into a bowl, then mash to a puree. Immediately strain the oil through a coffee filter and reserve.
• Process the butter in a food processor until smooth and creamy. Add 1/4-cup of the garlic puree (save any extra for spreading on bread), 1-1/2 Tbs. of the reserved garlic oil, the thyme, and a pinch of salt. Process until well blended. Taste and add more salt if needed. Refrigerate until firm enough to shape into a log.
• Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.

SAVORY GARLIC AND THYME BUTTERMILK BISCUITS

Steps:

• Preheat your oven to 415 degrees F. Dust a large cookie sheet pan lightly with some of the flour.
• In a bowl combine the flour, baking soda, baking powder, 2 tablespoons of the chopped thyme, salt and seasoning. Whisk with a fork.
• Chop 12 tablespoons of the butter roughly into cubes and place in the flour mixture.
• Using a pastry cutter or your fingertips, break the butter down by rubbing it with the flour until it becomes pea size.
• Add the buttermilk and slowly stir until most of the dough has come together.
• Dust your table with some flour and dump the mixture onto it.
• Without working the dough too much, shape it into a ball. If it becomes sticky add a little more flour to the table.
• Roll the dough out in the shape of a rectangle to a thickness of about 1 inch.
• Using a pizza cutter, slice the dough into a grid to produce 15 square biscuits. Don't worry if the corner ones are a little smaller.
• Transfer the biscuits to your pan making sure to keep them in the same formation that you sliced. Place them close to one another on the pan.
• Brush each biscuit with the egg and sprinkle with the remaining 2 tablespoons chopped thyme, sea salt and black pepper.
• Bake in the oven for 25-28 minutes and golden brown.
• Melt the remaining 4 tablespoons of butter and add the garlic.
• Once the biscuits come out of the oven, brush them liberally with the garlic butter.
• Serve warm with extra butter.

THYME GARLIC BUTTER

Steps:

• Mince garlic and mash to a paste with salt using a heavy knife. Transfer to a food processor along with remaining ingredients and blend.
• Roll into a 6-inch log in a sheet of plastic wrap, twisting ends closed. Chill, covered, at least 2 hours for flavors to develop. Bring to room temperature before using.

GARLIC BUTTER CHICKEN

Steps:

• First, begin by preparing the chicken seasoning. Place all ingredients into a small bowl and mix to combine. Set aside.
• Next, prepare the chicken by using a meat tenderizer to pound the chicken until the thickness is even throughout. Then, season the chicken breast on both sides with the chicken seasoning. Set the chicken aside.
• Heat a large skillet over medium/high heat. Add 2 tablespoons butter.
• When the butter is melted and begins to sizzle add the chicken breasts to the skillet and brown on both sides for 2-3 minutes. Remove from heat. They will continue to cook later.
• Turn the heat down to medium heat and add the minced onion to the skillet. Sauté for 2 minutes.
• Add the minced garlic and sauté for 1-2 minutes or until the garlic is fragrant.
• Deglaze the pan with the wine and let the wine cook down for 1 minute.
• Add the rest of the butter to the skillet. Stir the butter into the wine and when the butter has melted add the fresh thyme sprigs to the skillet.
• Finally, add the chicken breasts to the skillet and flip each breast around a few times so it is coated in the butter sauce.
• Cover the skillet and allow the sauce to thicken and to allow the chicken to finish cooking.
• When the internal temperature of the chicken reaches 165ºF remove the chicken from the heat and serve with the butter sauce in the pan.

GARLIC HERB BUTTER

Steps:

• Place the butter, parsley, thyme, chives, garlic, salt, and pepper in a medium-sized bowl.
• Stir together until fully combined.
• Lay out a large piece of plastic wrap. Place the butter in the center in a log shape.
• Roll the plastic wrap over the butter and press it into a log shape. Twirl the ends of the plastic wrap and tuck them under the roll.
• Place it in the fridge for at least 2 hours or overnight until the butter is solid again.
• Slice and serve!

THYME GARLIC BUTTER

Steps:

• Mash the cloves of garlic with salt and transfer to a food processor along with all the other ingredients; process until smooth.
• Roll into a 6-inch log in a sheet of plastic wrap twisting the ends closed (if you find that the butter is too soft to roll, place in the fridge until it is a bit firmer but still soft enough to shape into a log).
• Chill at least 6 hours to blend flavors before using (overnight is even better).