Author Topic: Umami Gorgonzola Butter (Read 1967 times)

Smokin Don · « **Reply #-1 on:** March 03, 2013, 02:11:41 AM »

This is a recipe I found at Texas Beef Council. You will see it there as Umami Blue Cheese butter. I used gorgonzola, which I like better than blue cheese, a little smoother and milder. I have found a lot of great beef recipes and ideas at the Texas Beef Council site over the years.

I used some organic butter and the hot sauce I used Cholula. For the bacon I used some Hormel’s real bacon bits. I mixed it all up and made one stick without bacon for my veggie kids. For ours I added the bacon. Tomorrow I will use some on baked potatoes and try a pat on some Beef Tri-tip.

I tasted this and to me it is to die for! The box in the photo was a pepper mill and salt shaker I just got from Penzey’s. I thought it looked pretty in the photo.

http://www.txbeef.org/

Ingredients

Ready to mix up

My roll with the bacon

Ready to use

Smokin Don

drholly · « **on:** March 03, 2013, 02:16:14 AM »

Love making compound butters and spreads - this one sounds excelent - goes on the list!

Thanks,

David

RickB · « **Reply #1 on:** March 03, 2013, 02:22:30 AM »

I have to try this! Nice

ACW3 · « **Reply #2 on:** March 03, 2013, 08:18:45 AM »

Quote from: RickB on March 03, 2013, 02:22:30 AM

I have to try this! Nice

X2!! Compound butters are relatively easy to make and wonderful to use. We just seem to forget about them. Thanks for reminding us.

Art

Keymaster · « **Reply #3 on:** March 03, 2013, 09:12:44 AM »

That looks and sounds great!!

Pam Gould · « **Reply #4 on:** March 03, 2013, 09:26:40 AM »

I love compound butters..so easy to make..the hardest part is remembering to set butter out so it gets soft. I grow my own herbs so I can mix anything together. I don't like blue cheese so might try the gorgonzola instead. glad you said that Don. Pam .☆´¯`•.¸¸. ི♥ྀ.

muebe · « **Reply #5 on:** March 03, 2013, 02:34:11 PM »

Looks great for using on a bagel or a Ritz

Smokin Don · « **Reply #6 on:** March 03, 2013, 09:36:21 PM »

Quote from: muebe on March 03, 2013, 02:34:11 PM

Looks great for using on a bagel or a Ritz

Put a couple of pats on a steak and you'll be surprised! Don

Sam3 · « **Reply #7 on:** March 04, 2013, 06:04:59 AM »

Copied and pasted. Thanks Don!

TentHunteR · « **Reply #8 on:** March 04, 2013, 12:51:01 PM »

Wow, every now and then you see someone post a title that gets better with every word...

Umami... Gorgonzola... Butter...

As if that wasn't great enough you went and added bacon! Over the top YUM, my friend!

deestafford · « **Reply #9 on:** March 04, 2013, 10:24:35 PM »

Don, Thanks for the butter recipe and also for the link. Dee

Tailgating is my game · « **Reply #10 on:** March 05, 2013, 12:46:46 PM »

As the late great Jack Buck would say......"that's a winner folks"

Phil LaMarche · « **Reply #11 on:** March 05, 2013, 02:03:49 PM »

Exciting. I'm doing a tri tip this weekend and will make this. Thanks for sharing.

Hub · « **Reply #12 on:** March 05, 2013, 03:53:51 PM »

No flies on this whatsoever, SD. I'm gonna try it once I lose a few more Christmas pounds. My favorite compound butter includes coarse chopped fresh garlic and just a wee touch of Grey Poupon. Learned it from a French lady many decades ago. She put it on fried chicken

Hub

Pam Gould · « **Reply #13 on:** March 05, 2013, 04:30:14 PM »

Hub..I have been using that for years, and adding some chives or parsley. Had no idea it was French. I tell everyone it is Rumanian cause I am. I think I lied. LOL Pam .☆´¯`•.¸¸. ི♥ྀ.