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Recipes

Fresh Herb and Garlic Butter

Garlic and fresh herbs make a delicious compound butter. Fresh dill, basil and parsley can be combined or used individually for the butter. Perfect topping to add an incredible flavor on grilled steaks, corn on the cob or to spread on fresh bread!

SERVES 8-12

INGREDIENTS

1/2 cup
unsalted butter (1 stick), softened
1/2 teaspoon lemon zest
1 tablespoon
fresh garlic, minced
3 tablespoons
fresh dill or basil or flat-leaf parsley, chopped
1/2 teaspoon
salt, or to taste
1/4 teaspoon
black pepper, freshly ground 

PROCEDURE

  1. In a medium bowl, use a fork to mix all ingredients together.
  2. Spoon butter mixture onto a piece of parchment paper or plastic wrap. Roll to create log shape. Twist ends to seal.
  3. Refrigerate the butter until firm, about 2 hours. Slice into "coins" to serve. Store in the refrigerator for up to a week or freeze for up to two months.

     

    Chimichurri 

    Argentine chimichurri is a colorful and flavorful sauce with a bounty of fresh herbs, garlic, red pepper, and a bit of tanginess from vinegar. Traditionally paired with grilled meats, chimichurri is quick to make and will add a tremendous amount of flavor to your meal. 

    SERVES  6-8 

    INGREDIENTS

    2 tablespoons
    red fresno chile or red jalapeño, finely chopped
    2 tablespoons
    garlic, chopped
    tablespoons 
    oregano, chopped (can substitute 2 teaspoons dried oregano)
    ¼ cup
    flat-leaf parsley, chopped
    ½ cup
    cilantro, chopped 
    2 teaspoons
    red chili flakes
    2 tablespoons
    red onion, finely chopped
    1 teaspoons
    kosher salt
    ½ cup
    red wine vinegar
    1 tablespoon
    lemon juice, fresh 
    ¾ cup
    extra-virgin olive oil

    PROCEDURE

    1. In the food processor, place garlic, oregano, cilantro, parsley, chili flakes, red onions, red fresno peppers, and salt. Blend to a chunky paste consistency, stopping and scraping down sides occasionally.
    2. Add red wine vinegar, lemon juice, and olive oil. Pulse until herbs are chopped but still have some body and texture. Transfer to a serving bowl or keep refrigerated. Adjust adjust salt to taste. Keep refrigerated.
    Best if used within 48 hours.

     

     

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