just the right flavor

Who does not love to BARBECUE? The smell of grilling meat and veggies, eating outdoors. After being married to a military man for almost 14 years and living in warm region for the majority of the time I had two options - #1 figure out how to use a gas grill or #2 live without barbecue for up to 15 months at a time. #2 was not an option. Still I have to admit, my husband is the better grill master.

In Germany at a BBQ you don't find the here typical bottle of BBQ sauce on table necessarily, but more often a roll of garlic butter to add a slice to melt on top of your steak. Delicious. Some fresh salad and freshly baked baguette and voila. My meal would be done even the kids still would ask for Bratwurst and Semmeln.

While we still lived in Germany we came across recipes to make our own flavored butter. We always made the garlic butter and of course had to try the dried tomato butter as much as I love tomatoes and basil and after more as ten years we are still using these recipes, especially since we are in the States and can't find it so easily in the grocery shelf. This year we finally made the chili butter, too, for once Leland is such a big pepper fan, and because is was more a misunderstanding over the phone while shopping for the ingredients. Luckily, other wise we might never have tried.

- from the left: chili butter, garlic, dried tomato butter -

Now we make a big batch, roll it up and slice it and keep it in the freezer to store and only get out the slices we need. It tastes great with fresh baked bread, grilled meat, .... and to flavor rice, while cooking, ...

Chili Butter

1 red pepper, roasted, peeled, and seeded

1 cup (200 g) unsalted butter, softed

1 tbsp lemon juice

1-2 red or green chilies, seeded and very finely chopped

salt

1. Puree the pepper in a blender or food processor. Drain (with cheesecloth-lined) strainer.

2. Place the butter in a bowl; add the drained pepper puree and the lemon juice and beat until light and fluffy, Mix in the chili and the cilantro, if using, and add salt to taste. Roll in waxpaper and chill.

Tomato Butter

3/4 cup (100 g) sun-dried tomatoes in oil, well drained

1 cup (200 g) unsalted butter, softened

2 tbsp shredded fresh basil

salt and freshly ground black pepper

Puree the tomatoes, then add the butter and blend well. Add the basil and season with salt and pepper. Roll in waxpaper and chill.

Garlic Butter

1 cup (200 g) unsalted butter, softened

1 tbsp lemon juice

4-6 garlic cloves, pureed

2 tbsp finely chopped parsley

salt and freshly ground pepper

Place the butter in a bowl and beat with lemon juice until light and fluffy. Add the garlic and parsley, season to taste and mix well. Roll in waxpaper and chill.

*** I use the fresh herbs I can find from parsley, basil and cilantro, not everything is always available year around in the stores here, but luckily our herb garden is offering more this year :)