Chive Butter Sauce Dee Dees Recipes

Steps:

• Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
• Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs.
• In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.
• Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
• Pour over the Butter Sauce and serve.
• In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.
• Whisk in cold butter and once melted add the fresh chives and season with black pepper.

Steps:

• Put the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the blue cheese, chopped chives, red pepper flakes and ground pepper. Mix until totally combined, scraping the sides as needed.
• Lay out a long piece of plastic wrap on top of a piece of aluminum foil and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap and foil over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic and foil to form a cohesive roll). Place the roll of butter into the fridge so it will harden, at least 1 hour, or into the freezer if you need to speed along the process.

Steps:

• Cut each chicken breast in half horizontally and pound to about 1/4-inch thick.
• Season chicken with salt and pepper on both sides; and then dredge in flour; shake off excess flour.
• In a non-stick frying pan heat olive oil over a medium high heat; place chicken in pan and brown on both sides about 2 to 3 minutes per side, until done. Transfer chicken to a platter; keep warm in oven preheated to 170 degrees.
• Reduce the heat on stove top to medium; melt 1 Tbsp of the butter in the pan. Add shallots and cook until softened and golden brown, about 30 seconds; add wine, lemon juice and broth; increase heat to medium-high and cook until liquid is slightly reduced, about 5 minutes.
• Remove from heat and whisk in 2 Tbsp of butter, the capers and parsley. Add salt and pepper to taste. Place chicken on individual plates on top of hot linquine; drizzle sauce over chicken and serve.
• What are capers: Capparis spinosa, the caper bush, is a perennial winter-deciduous plant that bears rounded, fleshy leaves and large white to pinkish-white flowers. The plant is best known for the edible flower buds (capers), often used as a seasoning, and the fruit (caper berry), both of which are usually consumed pickled. Other species of Capparis are also picked along with C. spinosa for their buds or fruits. Other parts of Capparis plants are used in the manufacture of medicines and cosmetics. The ingredients on the Caper Bottle: capers, water, vinegar and salt. Capers have a very unique and tangy flavor.

Steps:

• 1. DIRECTIONS FOR OVEN FRIED PARSNIPS: Preheat oven to 375 degrees.
• 2. Peel the parsnip and slice into long thin slices; place in ice water for 20 to 30 minutes.
• 3. Combine kosher salt, cayenne pepper and italian seasoning in large ziploc bag.
• 4. Drain parsnips and pat dry; place in ziploc bag with seasonings; shake to coat. Drizzle EVOO over parsnips; shake and press season onto parsnips evenly coating. Place on a parchment lined cookie sheet.
• 5. Bake for 20 to 25 minutes or until fork tender.
• 6. DIRECTIONS FOR CHEESE STEAK: If using leftover https://www.justapinch.com/recipe/diane-smith/cast-iron-skillet-steak-dee-dees/quick-easy-beef as I did, thinly slice it; place in small omelete size skillet. Add cream cheese and 1 Tbsp of https://www.justapinch.com/recipe/diane-smith/chive-butter-sauce-dee-dees/quick-easy-spread. Heat over a med-low heat until cheese and butter are melted; stir to combine; set aside.
• 7. In another skillet; add about 2 Tbsp https://www.justapinch.com/recipe/diane-smith/chive-butter-sauce-dee-dees/quick-easy-spread, sliced onions, peppers and mushrooms. Heat at a medium heat until onion are caramelized. Add salt and pepper to taste; set aside.
• 8. PREPARING PANINI: I used a cast iron skillet and a cast iron panini press to grill this sammie.
• 9. Heat skillet and press at a medium heat until good and hot.
• 10. Assemble sammie by smearing https://www.justapinch.com/recipe/diane-smith/chive-butter-sauce-dee-dees/quick-easy-spread on outsides of bread.
• 11. Working on waxed paper or a paper plate build your sammie. Arrange layers of steak, onion mixture, a slice or 2 of oven fried parsnips and top with zesty mozzarella cheese and then place the other piece of bread on top.
• 12. Place sammie on hot skillet and place hot press on top of sammie. Grill until golden brown and cheese has melted, about 1 1/2 to 2 minutes. Time my vary; watch close to ensure you don't burn.

Steps:

• Combine all ingredients in a small mixing bowl.
• Mix until wll blended. Roll butter into a log; wrap in plastic and place in fridge to harden.
• Use this as a spread or on your next grilled steak. Place a 1/4-inch slice on you steak while it's still warm. YUM!!

Steps:

• Blend the butter with the chives and lemon zest. Boil the potatoes in salted water until tender, drain and tip into a serving dish. Top with the butter.

Steps:

• Bring steak(s) to room temperature.
• Place cast iron skillet in oven and heat oven to 500 degrees. Yes, that's right 500 degrees!
• Season both sides with salt, pepper, garlic powder, and cayenne pepper. When oven reaches temperature, remove pan and place on range over high heat.
• Immediately place steaks in the middle of the hot, dry skillet. Cook 30 seconds without moving. Flip steaks and cook another 30 seconds, then place skillet back into not oven for 2 minutes. Flip steaks and cook an additional 2 minutes. (The timing is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
• Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
• NOTE 1: Today I had 1-inch New York Strips. I heated my skillet and my cast iron panini press to 500 degrees. When I removed the skillet and press from oven and added my steaks to the skillet over a high heat on the range, I placed the panini press on top of the steaks. After 30 seconds, I returned to the oven to complete the searing. I cooked them 1 minute on each side, replacing the panini press on top of the steaks when I put them in the oven and when I flipped them. I also added a slice of https://www.justapinch.com/recipe/diane-smith/chive-butter-sauce-dee-dees/quick-easy-spread?k=chive+butter+sauce&p=1&o=r to my steak. Yummy!