The Olympics are over and what am I going to do now? That has been my pastime for two weeks! I have enjoyed watching this year more than any other in the past. My favorite sports to watch were anything that was on the water and gymnastics. Did you see Simone Manuel’s reaction when she won? Not only was I in tears watching her but seeing Michael Phelps overcome with emotion while the Star Spangled Banner played pretty much had me sobbing.
Getting right back on track I whipped up some Buffalo Butter to go with grilled Chicken we will be having for dinner tonight. I enjoy adding a little flavor to any grilled meat. Sometimes with a marinade or a rub but sometimes with flavored butter. I have a great recipe for Ranchman’s Steak Butter here, on NJSD. It is fabulous on beef or pork. Buffalo Butter is delicious too but we usually eat it with chicken or shrimp, and I even like it on grilled or steamed vegetables!
This butter is made with four ingredients; it’s easy to mix up and have on hand. It can be frozen and will last for months in the freezer or weeks in the refrigerator.
- ½ c. butter, room temperature
- 2 oz. blue cheese, crumbled
- 1 tbsp. Frank's Red Hot Sauce or other vinegar-based hot sauce
- 1 tbsp. chopped chives
- Mix the ingredients in a small bowl until well combined. Lay out a large piece of plastic wrap on a clean counter. Spoon the butter mixture onto the bottom third of plastic wrap, then roll into a log. Refrigerate for one hour, or until firm.