Title: Grilled Red Pepper Butter
Categories: Sauce Fish Poultry Meat
Yield: 16 Servings
| 1 | | Red bell pepper roasted seed |
| 1 | | Jalapeno pepper roasted seed |
| 2 | | Shallots, peeled and minced |
| 1 | ts | Minced garlic |
| 1/4 | ts | Cayenne pepper |
| 1 | tb | Dijon mustard |
| 1/2 | ts | Salt |
| 1/4 | lb | Butter, softened |
MIX ALL INGREDIENTS TOGETHER with the softened butter. Place the butter on
a sheet of plastic wrap or wax paper, and form it into a cylinder. Place in
the refrigerator to harden. To serve, cut pats from the log, and place on
top of grilled fish, poultry or meat. Makes 16 pats. NOTE: The butter can
be made up to 3 days in advance, or it can be frozen for up to a month.