ROASTED OYSTERS WITH GARLIC-PARSLEY BUTTER
Steps:
- Make the garlic-parsley butter: Puree the butter, parsley, shallots, lemon zest, roasted garlic and a little salt and pepper in a food processor until smooth.
- Preheat the oven to 375 degrees F. Open the oysters with an oyster knife. Divide the oysters among small baking dishes lined with baguette slices. Place a heaping teaspoon of garlic-parsley butter on each oyster. Roast the oysters until the butter is melted, 8 to 10 minutes. Serve immediately.
PARSLEY GARLIC BUTTER
A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.
Categories Condiment/Spread Food Processor Garlic Herb No-Cook Quick & Easy Parsley Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Purée all ingredients in a food processor until smooth.
PARSLEY BUTTER
Making a flavored butter is very simple and will add a lot of flavor to your food. It will impress your guests and they will be asking for the recipe.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1/2 cup.
Number Of Ingredients 6
Steps:
- In a small bowl, combine all the ingredients. Refrigerate leftovers.
Nutrition Facts :
GARLIC PARSLEY BUTTER
Make and share this Garlic Parsley Butter recipe from Food.com.
Provided by Margie99
Categories Very Low Carbs
Time 5m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together in a small bowl. Will keep in the refrigerator for up to a week.
RIPPED BAGUETTE WITH GARLIC-PARSLEY BUTTER
Steps:
- Melt 1 tablespoon of the butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until it softens but does not brown, 1 to 2 minutes. Let cool. Then stir this garlic butter into the remaining butter in a small bowl. Stir in the parsley, olive oil, salt, and pepper.
- Preheat the oven to 400 degrees F.
- Rip open the baguette lengthwise, so that it opens like a book but is not ripped entirely in half. Smear the inside of the baguette with the garlic butter. Wrap the baguette in aluminum foil and bake until heated through, 10 to 12 minutes.
GARLIC BUTTER
Rustle up some garlic butter to make garlic bread, slather on pizza bases or serve with dough balls. You can add parsley, if you like
Provided by Anna Glover
Categories Condiment
Time 5m
Yield Makes 100g
Number Of Ingredients 3
Steps:
- Stir the butter, garlic and parsley, if using, together in a small bowl. Season with a little salt (only if using unsalted butter) and black pepper. If the butter is too cold to mix, warm the ingredients in a small pan until melted and combined, then leave to cool. Will keep for up to one week in the fridge.
Nutrition Facts : Calories 36 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.1 milligram of sodium
BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE
They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.
Provided by Chef John
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 13m
Yield 4
Number Of Ingredients 11
Steps:
- Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
- Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
- Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
- Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
- Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
- Spoon scallops over buttered toast and serve immediately.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 24.6 g, Cholesterol 148.5 mg, Fat 25 g, Fiber 1 g, Protein 45.7 g, SaturatedFat 11.9 g, Sodium 780.5 mg, Sugar 0.8 g
WHELKS WITH PARSLEY AND GARLIC BUTTER
Whelks are a type of sea snail, or gastropod, inhabiting the Atlantic Ocean and some of its bays and sounds in North America and Europe. In Europe, especially in England, where people eat lots of shelled creatures that might make Americans shudder, whelks are extremely popular. Whelks range in size from a couple of inches - a dozen or so in a pound - to eight or nine inches long. So-called common whelks are the smallest and the ones to seek at the fish market for their briny-sweet taste and only slight chewiness. Larger varieties, like the channeled whelk or the knobbed whelk, are usually sold as scungilli.
Provided by Florence Fabricant
Categories quick, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a running food processor, drop garlic through feed tube to mince. Place parsley in container of machine and pulse to mince. Add butter and seasonings, and process until well blended. No bits of butter should show. Set aside.
- Bring several quarts of water, heavily salted (like seawater), to a boil. Add whelks and boil 4 minutes. Drain.
- Place butter mixture in a metal bowl fitted into a small saucepan of simmering water, or in a double boiler. Whisk until mixture melts, then transfer to a serving dish or small individual bowls. Serve 2 to 3 whelks a person, with melted-butter mixture for dipping.
ESCARGOTS IN PARSLEY-GARLIC BUTTER SAUCE
Provided by Molly O'Neill
Categories appetizer
Time 15m
Yield Four first-course servings
Number Of Ingredients 7
Steps:
- Heat 2 teaspoons of butter in a saucepan over low heat. Add the garlic and cook, stirring constantly, for 1 minute. Scrape the mixture into a food processor and add the remaining butter, parsley and cream. Process until smooth, scraping down the bowl's sides. Mix in the salt and pepper.
- Heat 1 tablespoon of the butter mixture in the saucepan over medium heat. Add the escargots and cook for about 5 minutes. Keep warm. Place the remaining butter mixture in a small saucepan over very low heat. Stir constantly until it liquefies but is thick and creamy. Divide the escargots among 4 small dishes and pour the sauce over them. Serve.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 30 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 18 grams, Sodium 364 milligrams, Sugar 1 gram, TransFat 1 gram
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GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER RECIPE
From bonappetit.com
Servings 6
- Mix butter, garlic, chives, parsley, and cognac in a small bowl; season with salt and pepper. Cover and chill at least 20 minutes.
- Prepare grill for medium-high heat. Generously rub steaks with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of reserved chilled butter, and serve.
ESCARGOT WITH GARLIC-PARSLEY BUTTER RECIPE | BON APPéTIT
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4.7/5 (25)Estimated Reading Time 2 minsServings 4
- Preheat oven to 450°. Using an electric mixer on medium, beat butter in a medium bowl until smooth. With motor off, add wine, salt, pepper, and nutmeg, then beat on medium until incorporated. Reduce speed to low and add garlic, shallot, and parsley; mix just until incorporated. Transfer butter to a disposable pastry bag or a resealable plastic bag and snip off end (or 1 corner if using plastic bag).
- Place shells in a single layer in a shallow 2-qt. baking dish and pipe about 2 tsp. garlic-parsley butter into each. Tuck a snail inside each shell, then pipe in more garlic-parsley butter to fill shell and mound over top. Bake until snails are sizzling and garlic in butter no longer tastes raw, 10–15 minutes.
- Do Ahead: Shells can be filled 1 day ahead. Cover and chill. Bring to room temperature before baking.
PARSLEY GARLIC BUTTER – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 15 minsCategory CondimentsCalories 106 per serving
- In a small bowl, combine the butter, garlic, shallot, parsley, salt, and lemon zest, mashing everything together with a fork or potato masher until combined. Then use a wooden spoon to really beat the butter until it’s nice and smooth and everything is evenly incorporated.
- Use the butter immediately or cover with plastic wrap and refrigerate for up to a week or wrap tightly in plastic and freeze for up to 3 weeks. [Editor’s Note: For ideas on how to use the butter, see the note above the recipe. For a pretty presentation that makes for a lovely hostess gift, spread the butter on a sheet of wax or parchment paper, roll it snugly into a cylinder, and then twist the ends to seal, tying them if necessary with kitchen twine.]
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