Hey folks,
This was one of my first experiments with flavoured butter. I made some Porcini butter, a really easy to make and very useful. Then - pushed some under the skin of a whole turkey thigh, along with some sliced garlic, and grilled indirectly over 350F until internal temperature of 165F, about 1.5 hours.
For the Porcini butter:
- 2 sticks (8 oz) butter, unsalted
- 2 oz dried Porcini mushrooms
- 3 garlic cloves
- 2 tsp black truffle puree (optional, of course)
First, soak the Porcini in boiling hot water for 30 min, then - squeeze them out and put into a food processor bowl. Add the chopped garlic cloves, the truffles puree and softened butter, and process until well blended.
Place all the butter from the food processor bowl on a plastic wrap sheet, roll it into a cylinder and freeze. The butter will keep for several months frozen.
This was one of my first experiments with flavoured butter. I made some Porcini butter, a really easy to make and very useful. Then - pushed some under the skin of a whole turkey thigh, along with some sliced garlic, and grilled indirectly over 350F until internal temperature of 165F, about 1.5 hours.
For the Porcini butter:
- 2 sticks (8 oz) butter, unsalted
- 2 oz dried Porcini mushrooms
- 3 garlic cloves
- 2 tsp black truffle puree (optional, of course)
First, soak the Porcini in boiling hot water for 30 min, then - squeeze them out and put into a food processor bowl. Add the chopped garlic cloves, the truffles puree and softened butter, and process until well blended.
Place all the butter from the food processor bowl on a plastic wrap sheet, roll it into a cylinder and freeze. The butter will keep for several months frozen.
