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GORGONZOLA BUTTER

Gorgonzola Butter in my opinion is the yummiest way to enjoy gorgonzola cheese. For those who love Blue Cheese would definitely appreciate gorgonzola, especially mixed up with fresh chives and homemade butter melted on top of your favorite cut of steak; which mind you is ridiculously easy to make! You should give a try at least once, here’s my simple step-by-step recipe, Homemade Butter. I stumbled upon this idea of butter when I had leftover king crab meat, little bit of gorgonzola, chives that needed to be used fast and I had just bought filets. So I made the Gorgonzola Butter, let that melt on top of the steak straight out of the oven and then piled the top of all that with the crab meat. I’ll just say that any time I eat king crab, I’m always going to purposely leave just enough leftovers to do this again.

Making decked out butters for all sorts of culinary purposes is really fun because there are so infinite flavors you can turn butter into, whether it’s breakfast, lunch, dinner, or dessert. I did a Tarragon Chive Butter for one of my recent recipe posts: Bison Filet With Tarragon Chive Butter. If you want to try a more milder profile, give that one a guy to start with. But feel free to throw in chopped sun-dried tomatoes, garlic, fresh grated horseradish, any of your favorite spices, whatever you love most and enjoy!

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GORGONZOLA BUTTER
Servings
cup
Ingredients
Servings
cup
Ingredients
Instructions
  1. Mix everything together in a bowl until well combined.
  2. Place on a sheet of plastic wrap, wrap it up and shape the butter into a 1 1/2" thick log.
  3. Refrigerate for at least an hour to harden.

HOMEMADE BUTTER

Making homemade butter is quite possibly the most easiest thing you can do in the kitchen. Don’t let the idea of having to go buy cheesecloth and use it scare you. In fact you can find them at pretty much any grocery store. Or you can find better quality ones that you can use over and over again on Amazon.com; which is what I do. It’s extra rewarding to make your own homemade butter especially when it only takes 15 minutes start to finish.

If you have access to heavy cream from a dairy farmer, then even better. You can save a decent amount of money especially for large families if you make your own butter especially if you’re buying a good quality block of butter at the store. Usually I buy grass-fed butter at the store. It has a lot more flavor, it never gets super hard so it’s easy to spread on bread and it softens very quick to room temperature when you want to bake. It’s also a lot healthier for you containing healthy fats because the animal is eating grass (what it normally would in the wild), not grain etc. You really are what you eat.

When you don’t have a punching bag to let out some aggression, you can squeeze and knead the liquid from the butter. It really is a great stress reliever LOL! I mean, it does help. Anyways, making homemade butter doesn’t have to end at just plain butter. You can control the amount of salt you put into it, which is perfect for those who like salted butter but have to watch their sodium intake. And the best thing of all, making different flavors for all sorts of purposes like melting on top of your favorite cut of steak. I’ll be sharing some flavor ideas very soon. So be on the lookout!


Print Recipe
HOMEMADE BUTTER
Servings
cup
Ingredients
Servings
cup
Ingredients
Instructions
  1. Fold the cheesecloth into two layers.
  2. Whisk the heavy whipping cream on high speed with an electric stand mixer for about 10 minutes until the pale yellow butter starts to separate from the liquid.
  3. Transfer everything into the lined strainer. Gather the cheesecloth around the solids and knead the butter to form a ball and squeezing out the excess liquid.
  4. Rinse well under cold water. Remove from cheesecloth and pat dry with paper towels.
  5. Season the butter with salt and use the back of a spoon to fold it in until everything is well incorporated. Taste a tiny bit to gauge the salt contents to your preference.

HOMEMADE MAYONNAISE

Ever look at the ingredients list of your favorite mayo? Especially the ones that claim to be “Olive Oil Mayonnaise” that still use other oils more than actual olive oil? LOL What’s the point, right? Mayo is actually kinda pricey at the store for crap quality ingredients and who doesn’t like homemade anything, anyways? Here’s a quick homemade mayo for you. That way you can use whatever oil you like most and control what goes in it.

This is important: with most oils make sure you love the taste on it’s own. Most cheap oils will make the mayo taste bitter! I personally love using grapeseed oil because it hardly has a taste at all and you’ll never taste bitterness. Once you’ve mastered this in the making, feel free to add your favorite spices as you can really make some awesome spreads with it. Enjoy!


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HOMEMADE MAYONNAISE
Servings
cup
Ingredients
Servings
cup
Ingredients
Instructions
  1. In a standing mixer with the whisk attachment add the egg yolk, lemon juice, white wine vinegar, dijon mustard, and sea salt.
  2. Whisk everything for about 30 seconds until everything is blended to a bright yellow color. With a rubber spatula, scrape down the sides if you have to.
  3. Continue whisking on medium speed and start pouring the extra virgin olive oil very slow creating a very thin stream, about 1 teaspoon at a time until you've used about a 1/4 cups worth. Make sure everything is thoroughly combined before you pour in more each time.
  4. Then pour the remaining olive oil. As you see the olive oil accumulate on the sides, hold back the pour and allow the whisking to catch up and continue until you've finished pouring it all in. This should take about 8 - 10 minutes. At the very end scrape down the sides and whisk on high for 5 seconds.
  5. Store in a mason jar and keep refrigerated.

RUSTIC MEAT RUB

This is a semi-wet rub that is extremely packed with flavor. I typically don’t eat red meat often but when I do, I usually will eat filet that comes seasoned with salt and pepper at a decent restaurant. Although I must say that I’ve had an itch to grill and learn how to properly cook steaks. So far so good! But you know me, I LOVE spices and it would be silly of me to not share a yummy meat rub that goes fantastic with steaks, just like my Rustic Rubbed Top Sirloin!

The best thing about this semi-wet rub is that you can use it on any type of red meat, even on chicken. It’s full of warm spices, a little sweet and can have a good amount of heat depending on how much cayenne pepper you want to put in the mix. Okay, I’m gonna go drool now! Enjoy.

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RUSTIC MEAT RUB
Servings
steaks
Ingredients
Servings
steaks
Ingredients
Instructions
  1. Combine everything in a bowl.

HOMEMADE SUN-DRIED TOMATOES

I’m a sun-dried tomato lovin’ freak and jarred sun-dried tomatoes are usually expensive to buy on the regular. During these awesome Summer months tomatoes are growing like crazy and even the Amish are selling them by the boxes on the side of the road out here. I scored a massive box for $8.00 and turned them into sun-dried tomatoes packed in olive oil. It’s so easy to do you don’t even have to use your thinking brain. LOL

I feel like I say this in every recipe blog but it’s true… again! You can put these things in EVERYTHING! Salads, a fresh pasta dish, over baked chicken with feta and other goodies. Blend it up with other ingredients you love to make a sun-dried tomato spread for crostini, pizza, sandwiches or as a dip… chop them up and put it in my Quiche Cupcakes! Or munch on them as is… because they’re just that good. Even healthy for you. What can’t you do with these things?

Okay, here we go! I’ve been using large tomatoes but you can even use a smaller one like a Roma tomato. Just remember though, the small the faster they’ll take to dry out. I slice the end where the stem was, throw that away and cut the tomato in quarters like this:

Then take each quarter and slice them length-wise to about a 1/4 inch – 1/3 inch thick. Also make sure you trim any white/unripened part of the core. The slices should look kinda like this:

Once they’re done in the dehydrator get comfortable at a table and dip them in red wine vinegar, shaking off the excess and then placing them in a mason jar. The vinegar helps retain a longer shelf life by increasing it’s acidity level as well as a flavor enhancer to the tomato. This step of course is optional.


Print Recipe
HOMEMADE SUN-DRIED TOMATOES
Instructions
  1. If your tomatoes are medium to large in size then cut them in quarters and then slice each quarter into 1/4" - 1/3" slices.
  2. Spray your dehydrator trays with olive oil cooking spray to prevent the tomatoes from sticking. Lay out the slices with about a 1/4" space between each one. Turn the dehydrator on at 135 degrees and let sit for at least 6 hours.
  3. Check on them after 4 hours to see if the smaller ones need to be removed. You can rotate the trays as well. For larger slices, they can take up to 8 hours. You don't want them to be completely dehydrated. A chewy texture is ideal.
  4. Once your tomatoes are done, set up an assembly on a table with the tomatoes, red wine vinegar in a small bowl and mason jars. Simply dip each sun-dried tomato into the red wine vinegar and shake the excess off, then place into a mason jar. Once the jars are packed full, pour extra virgin olive oil until it reaches the top of the tomatoes.
  5. Seal and store for when you're ready to use. Refrigeration always extends it's shelf life but isn't mandatory.