Red Pepper Butter Recipes

Steps:

• Preheat a grill.
• Cut the corn cobs in half and place on individual foil pieces. Add 1/2 tablespoon Bell Pepper Butter and some salt and pepper to each corn half. Wrap tightly. Grill for 6 minutes, turning halfway through.
• Put the butter, bell peppers and black pepper in a food processor and process until combined. Pile the mixture into ramekins and use right away, or cover with plastic wrap and chill until needed.

Steps:

• In a food processor purée the roasted peppers, add the butter, the lemon juice, and salt and black pepper to taste, and blend the mixture until it is smooth. Serve the butter with grilled vegetables or grilled chicken.

Steps:

• Melt the 2 tbls. of butter in a small saucepan over moderate heat. Add the sweet red pepper, onion, and garlic; saute until the vegetables are soft, about 5 minutes. Add the rosemary and black pepper. Remove from the heat and allow to cool to room temperature.
• In a medium bowl, blend the red pepper mixture with the 1/2 cup butter using a wooden spoon. Transfer to a sheet of heavy duty aluminum foil; roll the foil around the mixture, forming a log 8" long by 3/4" in diameter. Tuck in the ends of the foil, label, and freeze. Will keep for up to 2 months at 0*F. Use to flavor rice and vegetables or to spread on bread or rolls. A 1/4" slice equals 1 teaspoon.

Steps:

• Cut bell pepper in half.
• Grill, turning oregularly, until the skin is blackened.
• Remove from heat.
• Place in a plastic sandwich bag for 15 minutes.
• Remove bell pepper from bag after 15 minutes and peel it to remove stalk and seeds.
• Slice thinly.
• Combine bell pepper with lemon juice and salt.
• Process till it becomes a smooth paste in your blender or mixer.
• Add butter, pepper and dried basil.
• Mix well.
• For a smooth paste, blend in a little olive oil, a tsp.
• at a time, until the ingredients hold together.
• Serve with fish, vegetables or on warm bread.
• Store this butter refrigerated for upto 1 week and frozen for upto 1 month.