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 Post subject: Red Wine Garlic Herb Butter
PostPosted: Fri May 28, 2010 9:58 am 
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Joined: Mon Mar 08, 2010 3:52 pm
Posts: 348
Location: san francisco bay area, ca
This takes some time to make, but it will make every single person in the house swoon at your amazing cooking abilities and the intoxicating aroma coming from YOUR kitchen...

I like to put a pat of this butter onto your steaks as they come off the grill. Allow the meat to rest for 5-10 minutes while this butter melts into it. Steakhouse flavors!

RED WINE GARLIC HERB BUTTER
makes 10 servings

1 stick plus 1 T salted butter
4 cloves garlic, finely minced or grated on zester
1 cup red wine
1 tsp minced fresh thyme
1 tsp minced fresh parsley
1 tsp minced fresh sage

Place stick of butter in a bowl and set aside, at room temperature.

In a small nonstick skillet, heat 1 T butter over medium heat until bubbling. Once bubbling has subsided, add garlic and cook swirling pan constantly until garlic is fragrant but not browned, about 2 minutes. Add wine and bring to a boil. Reduce heat to low and simmer until nearly all the wine is reduced, about 20 minutes. There should be about 1-2 tablespoons left in the pan, no more. Turn off heat and let cool completely.

Using a rubber spatula, carefully scrape all of reduced wine/garlic into room temp butter. Stir in herbs and a little black pepper. Taste for seasoning.

Dump out butter mixture onto a sheet of wax paper, folding paper over butter. Form into a log and chill for at least one hour, up to overnight.

When you heat your grill, pull this out and put it on a butter dish, allowing it to warm slightly before spreading it on your steaks.

This also works wonders on grilled chicken, fish, you name it.

111 cal, 10g fat, 0.7g carb, 75mg sodium

* Use any herbs you have on hand or like, tarragon is a classic, chervil would also be nice. Just be careful not to add too much of any one or the garlic and wine flavor will be masked. *

_________________
I recall what the past holds, but I won't beat myself up over it.
I don't know what the future holds, but I won't let myself become obsessed with it.
All I can do is take charge of my present and know I won't regret it.

start / present / goal
238 / 165 / 158
started 08MAR10


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PostPosted: Fri May 28, 2010 1:44 pm 
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Joined: Tue Apr 14, 2009 2:36 pm
Posts: 680
Location: Vermont
Ohhh that sounds good too! Believe it or not, we just finally got a grill and my son is having a ball trying new recipes (well, I am too lol). I love steak! That is my go to/comfort food on Atkins.

Thanks for sharing. I just need some wine which I don't usually have in the house. :-s

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Jane
Started Atkins 4/2003~198lbs. Fall/2003~151 lbs. Restarted 4/20/09~ 183/127/127 Maintenance
You don't get better at something by not doing it. (Mike Dirnt, Green Day)


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PostPosted: Fri May 28, 2010 2:58 pm 
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Joined: Fri Oct 03, 2003 6:10 pm
Posts: 1589
Location: California
Man, that sounds wonderful! All the things I love best all in one buttery lump!

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Jessica
Low-carbing since 6-21-09
Simeon's Protocol
Loading 7/11-12, total lost: 24.6 pounds so far! (224/165/165)


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PostPosted: Mon May 31, 2010 2:42 pm 
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Joined: Mon Mar 08, 2010 3:52 pm
Posts: 348
Location: san francisco bay area, ca
Its pretty incredible, Jessica. I slapped it on steaks at family BBQ this past weekend and everyone was dying! Theres still plenty in the fridge for whatever may come...

_________________
I recall what the past holds, but I won't beat myself up over it.
I don't know what the future holds, but I won't let myself become obsessed with it.
All I can do is take charge of my present and know I won't regret it.

start / present / goal
238 / 165 / 158
started 08MAR10


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