Emerils Maitre Dhotel Butter Recipes

EMERIL'S MAITRE D'HOTEL BUTTER

Steps:

• Place all ingredients in the bowl of a food processor; process to combine.
• Transfer mixture to the center of a large sheet of plastic wrap or wax paper; form a log about 1 1/2 inches thick. Fold the wrap over the butter and gently roll to form a smooth cylinder; twist ends to seal.
• Refrigerate until firm, at least 1 hour and up to 1 week. Butter can be frozen for up to 1 month.

NEW YORK STRIP WITH BEURRE MAITRE D'HOTEL

Steps:

• Preheat a grill or the oven to 450 degrees F.
• Sprinkle the meat with Essence, salt, and pepper, on both sides. Place on the hot grill and cook to desired doneness, turning once, about 1 hour 30 minutes or until medium rare. An instant-read thermometer inserted into thickest part of meat registers 130 degrees F for medium-rare, or 140 degrees F for medium. (Alternately, roast on a rack set on a baking sheet for 15 minutes in a 450 degree F oven. Lower the temperature to 350 degrees F and continue to cook for about 1 hour to 1 hour 15 minutes for medium-rare.)
• Remove from oven or grill; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter and top with pats of the Beurre Maitre d'Hotel.
• Place the butter in a medium bowl and stir with a wooden spoon or rubber spatula. Add the remaining ingredients and mix well. Place on a large sheet of plastic wrap and form into a cylinder, about 1 1/2-inches in diameter. Roll up in the plastic wrap, pushing in as you go, to form a tight log. Refrigerate or freeze until needed.
• To use, unwrap, cut 1/2-inch slices, and serve on top of the New York Strip.

EMERIL'S MAITRE D'HOTEL BUTTER

Steps:

• Cream the softened butter in a bowl with a spoon.
• Add the remaining ingredients and mix well (I used a mixer).
• Place mixture on a large sheet of plastic wrap and form into a long cylinder, about 1 1/2 inches in diameter.
• Roll up in plastic wrap to form a tight log.
• Refrigerate or Freeze until needed.
• (It freezes perfectly).

MAITRE D'HOTEL BUTTER

Steps:

• Cream the butter and mix it with the parsley, lemon juice, salt and pepper.
• Roll the butter in a cylinder or tube shape, wrap in foil and chill on the refrigerator for at least 1 hour.
• When ready, cut into slices to serve.
• ALTERNATIVES~.
• ANCHOVY BUTTER~ Flavour the butter with 40gr of drained and finely chopped anchovy fillets.
• GARLIC BUTTER~ Flavour the butter with 3 crushed garlic cloves,
• GORGONZOLA BUTTER~ Mix the butter with 60gr Gorgonzola cheese.
• MUSTARD BUTTER ~ Mix the butter with 1 tablespoon of mustard. (your flavour/strength to taste).
• PRAWN BUTTER~ Mince or grind 40g of cooked, peeled prawns. Mix with the butter.
• SMOKED SALMON BUTTER~ Mince or grind 25gr of smoked salmon, and mix with the butter.
• TUNA BUTTER~ Mince or grind 50gr of drained canned tuna in brine or oil with the butter.

DRY-AGED RIB-EYE STEAKS WITH EMERIL'S MAITRE D'HOTEL BUTTER

Steps:

• In a small bowl, whisk together oil and Emeril's Original Essence or Creole seasoning to combine. Rub oil mixture all over steaks and place in a shallow dish. Cover dish with plastic wrap and refrigerate at least 4 hours and up to overnight.
• Bring steaks to room temperature 30 minutes before ready to cook.
• Preheat a grill pan to medium-high heat. Preheat oven to 450 degrees.
• Place steaks on grill pan. Cook, turning once, 4 to 6 minutes per side. Transfer steaks to a large ovenproof skillet or baking sheet; transfer to oven and roast until internal temperature of steaks reaches 140 degrees on an instant-read thermometer, 3 to 5 minutes. Remove steaks from oven and set temperature to broil.
• Place a slice of butter on each steak; transfer steaks to broiler and broil until butter just starts to melt, 20 to 30 seconds. Serve immediately, garnished with parsley.