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Category: Miscellaneous
Prep Time: Cook Time: Total Time:
1 strip bacon, cut into 3 pieces
1/2 cup unsalted butter, softened to room temperature
1/4 cup blue cheese, crumbled
13x9 inch piece parchment paper
Heat a frying pan over medium-high heat. Add the bacon and cook until crisp (or use your preferred method of bacon cooking). Drain, pat dry and chop the bacon into very fine pieces. Add the bacon, blue cheese crumbles and the butter in a bowl and use a fork to mix well.
Lay the parchment paper flat with the long side facing you. Spoon the butter mixture near the bottom of the paper. Roll the paper up, smoothing out the butter to resemble an even log about 1 1/2-inches in diameter. Try to roll it pretty tight to get rid of any trapped air. Twist the ends of the parchment paper to secure and refrigerate for at least 1 hour until butter is firm. To use, unwrap the parchment paper and cut butter into 1/2-inch circles. Re-wrap remaining butter in parchment paper and refrigerate up to one week.
NOTES: The butter keeps in the refrigerator for about a week. If you’re not a fan of bacon and blue cheese, just pick your favorite spices and/or herbs to mix with the butter. I also like garlic-parsley-smoked paprika (use a garlic press to smush 1-2 cloves garlic + 2 tsp finely minced fresh parsley + 1/4 tsp smoked paprika + good pinch of salt).
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BACON AND BLUE CHEESE BUTTER for Grilled Steak
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Category: Miscellaneous
Prep Time: Cook Time: Total Time:
1 strip bacon, cut into 3 pieces
1/2 cup unsalted butter, softened to room temperature
1/4 cup blue cheese, crumbled
13x9 inch piece parchment paper
Heat a frying pan over medium-high heat. Add the bacon and cook until crisp (or use your preferred method of bacon cooking). Drain, pat dry and chop the bacon into very fine pieces. Add the bacon, blue cheese crumbles and the butter in a bowl and use a fork to mix well.
Lay the parchment paper flat with the long side facing you. Spoon the butter mixture near the bottom of the paper. Roll the paper up, smoothing out the butter to resemble an even log about 1 1/2-inches in diameter. Try to roll it pretty tight to get rid of any trapped air. Twist the ends of the parchment paper to secure and refrigerate for at least 1 hour until butter is firm. To use, unwrap the parchment paper and cut butter into 1/2-inch circles. Re-wrap remaining butter in parchment paper and refrigerate up to one week.
NOTES: The butter keeps in the refrigerator for about a week. If you’re not a fan of bacon and blue cheese, just pick your favorite spices and/or herbs to mix with the butter. I also like garlic-parsley-smoked paprika (use a garlic press to smush 1-2 cloves garlic + 2 tsp finely minced fresh parsley + 1/4 tsp smoked paprika + good pinch of salt).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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