We are in corn season now and a local town just had their corn festival. It was time to grill some corn here at EE.
Besides my new resolve to rely on my cookbooks for inspiration, I also wanted to utilize our herbs more.
Yes, I put basil and chives in everything, but my oregano has been spreading and going almost wild for years with little attention or usage.
I found a great little recipe in my Omaha Steaks Let’s Grill by John Harrisson and Frederick J. Simon. This book was gifted to us many years ago with some Omaha steaks. There are a few go-to recipes in the book that we do use occasionally: Grilled Peppered Filet Mignon with Brandy-Peppercorn Sauce and Worcestershire & Chile-Rubbed Whole Chicken. (This latter recipe is genius. You rub a whole chicken with Worcestershire and chile powder before roasting it. Hmmm….I need to make this again soon.)
I found this recipe for compound butter hidden in a featured recipe of Mesquite-Grilled Porterhouses.
from Omaha Steaks Let’s Grill by John Harrisson and Frederick J. Simon
3 T. salted butter, softened at room temperature
1/2 T. tomato paste
1 t. freshly squeezed lemon juice
1 T. minced fresh oregano leaves
1/2 t. freshly ground black pepper
Mix ingredients together. Form into smooth butter pats or place in small ramekins and chill. This should be divided into four servings.
Serve on grilled corn as we did or as this recipe calls for on “Mesuite-Grilled Porterhouse Steaks.” I for one am trying it on toast with a BLT as soon as I am able.
This is also a great July 4th recipe. Can I rant just a moment? I was in Hobby Lobby today (July 1) and this is what I saw:
Please think good thoughts today for Abigail.