Cowboy Butters

These flavored butters create a luxurious effect when put atop a sizzling steak, fresh from the grill. Experiment with various additions to the butter for use on your favorite grilled meats and poultry too, as well as on baked potatoes and breads and in grits and any seafood dish.

BANDERA BUTTER
1 CUP UNSALTED BUTTER, SOFTENED (not melted)
1/4 CUP CHOPPED CILANTRO LEAVES
1 TABLESPOON KOSHER SALT
3 CLOVES GARLIC, MINCED
5 OVEN-DRIED TOMATOES, CHOPPED (see below)

Using a food processor, blend all ingredients just until smooth. On a sheet of parchment or waxed paper, shape butter into a log that measures about 11/2 inches wide. As you roll the butter into a cylinder, be sure to remove any air pockets. Wrap parchment or wax paper tightly around the log, secure with freezer tape, and place in freezer one hour before serving. Slice disks of butter onto steaks at serving time. Logs will store up to one month in freezer.

Oven-Dried Tomatoes
12 ROMA OR PLUM TOMATOES
2 TABLESPOONS VEGETABLE OIL
2 TABLESPOONS CHOPPED FRESH THYME LEAVES

Preheat the oven to 250 degrees. Cut each tomato in half, lengthwise. With a spoon, scoop out pulp and discard. In a bowl, toss tomato hulls, oil, and thyme until tomatoes are well coated. Place tomatoes, skin-side down, on a baking sheet, arranging so they are not touching. Cook for about 1½ hours or until tomatoes are dried. Remove from oven and cool. Transfer to an air-tight container and refrigerate.

GREEN BUTTER
1 CUP UNSALTED BUTTER, SOFTENED (not melted)
2 CUPS COARSELY CHOPPED, LOOSELY PACKED
CILANTRO LEAVES
1/2 CUP COARSELY CHOPPED GREEN ONIONS
KOSHER SALT TO TASTE

Process ingredients just until smooth. Follow instructions for Bandera butter above.

ROASTED GARLIC BUTTER
2 TABLESPOONS ROASTED GARLIC (see below)
1 CUP UNSALTED BUTTER, SOFTENED (not melted)
KOSHER SALT TO TASTE
1 TEASPOON GROUND WHITE PEPPER

Purée roasted garlic in food processor. Add butter and process until light and fluffy. Season with salt and white pepper to taste and follow directions for Green Butter above.

Roasted Garlic
1 HEAD GARLIC

Preheat the oven to 400 degrees. With a sharp knife, slice off the pointed end of the head of the garlic, exposing the ends of the cloves. Wrap garlic loosely in heavy-duty foil and bake for 45-60 minutes or until cloves feel soft to the touch. Remove from the oven and cool. Squeeze each clove to force the roasted meats out. Mash in a bowl until it forms a paste.

RED CHILE BUTTER
1 CUP UNSALTED BUTTER, SOFTENED (not melted)
4 TEASPOONS FRESHLY GROUND ANCHO CHILES OR CAYENNE PEPPERS
1/2 TEASPOON GROUND CUMIN
KOSHER SALT TO TASTE

Process ingredients until light and fluffy. Follow directions for Green Butter above.