Grilled Red Pepper Butterpoultry, sauces 1 red bell pepper; roasted, seeded 1 jalapeno pepper; roasted, seeded 2 shallots; peeled and minced 1 teaspoon garlic; roasted 1/4 teaspoon cayenne pepper 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/4 pound butter; softened MIX ALL INGREDIENTS TOGETHER with the softened butter. Place the butter on a sheet of plastic wrap or wax paper, and form it into a cylinder. Place in the refrigerator to harden. To serve, cut pats from the log, and place on top of grilled fish, poultry or meat. Makes 16 pats. NOTE: The butter can be made up to 3 days in advance, or it can be frozen for up to a month. |
