I've been clipping a few coupons a little bit to save some cash. The first place I checked out is Southern Savers. But, let's be honest, coupons for GF foods aren't so prevalent. You could waste a lot of time hunting them down. I just went straight to the source today, and found a great Udi's coupon. Udi's a a great bread, and my new fav for sandwiches.
In watching the Today Show this morning, I was the Neely's cooking up some delicious steakage. This weekend, we're going up to a cabin in North Georgia with three other couples. (Its the annual trip we take... the trip Nick proposed on!) Since we're grilling steaks this weekend, I thought I might bring this awesome butter to go with. Below is the butter section, but here is the link to the whole recipe.
Roasted Shallot and Herb Butter
- Roasted shallot and herb butter
- 1 medium shallot, peeled
- 1 tablespoon olive oil
- 1 stick salted butter, room temperature
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh tarragon
- 1 teaspoon grated lemon zest
- Pinch of crushed red- pepper flakes
- Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees F.
Place the shallot on a square of foil, drizzle lightly with olive oil, and season with salt and pepper. Fold up the foil into a little packet, and place in the oven for 1 hour. Let cool completely.
Pulse the roasted shallot and remaining ingredients in a food processor until combined but still coarse. Scrape the butter onto a piece of plastic wrap, spread it across lengthwise, and roll into a log. Twist the ends to seal. Place in the fridge to firm up for at least 35 minutes before serving.
