As a wonderful finishing component, the delectably silky texture of this savory compound butter adds both sheen and heightened flavor to grilled meats. Additional proof that everything tastes better with butter!
¼ cup thinly sliced bacon
½ cup small diced onion
1 cup peeled, seeded, and finely diced yellow summer squash
1 chicken bouillon cube
8 tablespoon water
½ teaspoon minced fresh rosemary
1 cup (½ pound) salted butter
4 ounces cream cheese
¼ teaspoon black pepper
In a skillet set over high heat, render the bacon until it is crisp. Sauté the onion to the crisped bacon and hot bacon grease, stirring constantly as not to burn it. Stir in the squash and bouillon cube. Add the water in 2 tablespoons increments, letting the moisture evaporate between additions, until the squash is tender. Blend in the minced rosemary and remove from the heat. Let the mixture cool completely.
TIP: Frozen bacon is easier to manipulate when cutting, especially in small dice or thin slices.
Prepare 2 (12-inch x 16-inch) rectangular sheets of wax paper; set aside. In a food processor, pulse the butter, cream cheese, and black pepper until smooth and creamy. Pulsed the cooled sauté mixture into the butter until well combined. Scrape the compound butter mixture from the bowl of the food processor, distributing evenly between the two sheets of wax paper. Fold the long side of the wax paper over the mixture, rolling to form a log. Twist both ends of the paper to seal. Repeat for the next butter log. Chill the butter until it is fully set, maintaining its shape, about 1 hour.
To serve, peel back the wax paper and slice the butter. Place on hot, grilled meat of choice, or use as desired. Makes about 1 pound of compound butter. [/twocol_one_last]
Recipe Created and Stylized by R. Shannon Mock
and Brontë E. Mock
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