GINA Roasting the shallot gives it a deep, sweet flavor, and the lemon zest lightens the whole thing up. This butter would also be an excellent topping for fish or chicken.
Ingredients
1 medium shallot, peeled
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 stick salted butter, at room temperature
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh tarragon
1 teaspoon grated lemon zest
Pinch of crushed red-pepper flakes
Preparation
Step 1
Preheat the oven to 350 degrees F.
Step 2
Place the shallot on a square of foil, drizzle lightly with olive oil, and season with salt and pepper. Fold up the foil into a little packet, and place in the oven for 1 hour. Let cool completely.
Step 3
Pulse the roasted shallot and remaining ingredients in a food processor until combined but still coarse. Scrape the butter onto a piece of plastic wrap, spread it across lengthwise, and roll into a log. Twist the ends to seal. Place in the fridge to firm up for at least 35 minutes before serving.
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright Ā© 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.
Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.
Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
