Gorgonzola Butter

Recipe from Summer Recipes Inspired by Nature's Bounty by Joanne Weir
Husband-Tested in Alice's Kitchen

We don't eat steak very often, but when we do I like to make this butter. Earlier this week, I grilled some lovely Fisher Farms arm steaks. After grilling them, I cut them in half to make small portions and filled our plates with summer side dishes of fresh tomatoes, Broccoli Salad and Creamed Corn (recipes on this blog) made with local sweet corn. Next time you grill a steak, be sure to have this flavorful butter on hand. Just a little pat will take your steak to another level! I believe it would taste great on pork, chicken, and even hot cooked vegetables. It's a cinch to make with ingredients that are available at Lost River Market & Deli year round.

3 Tablespoons unsalted butter, room temperature

3 oz. Gorgonzola cheese or blue cheese, room temperature

2 scallions, minced

1 Tablespoon fresh flat-leaf parsley, chopped

Kosher salt and freshly ground pepper, to taste

In a bowl, using a fork, mash together the butter and cheese. Add the scallions and parsley and continue to mash until well mixed. Season to taste with salt and pepper. Mound the mixture in the center of a piece of plastic wrap. Drape one side of the plastic wrap over the mixture and roll the butter into a log shape and twist the ends of the plastic wrap to seal. Refrigerate until ready to serve. Cut the butter into thin slices and place them on top of steak.