Let's make some Wild Green Garlic Butter / Recipe for you

Today I wanted to talk about Wild Green Garlic Butter

It's the Season to make it! Spring and early summer is the most popular time to forage for wild garlic leaves that you can chop up and make special butter for those special occasions. All you have to do is mix it, mold it and freeze it until that special holiday rolls around then pull it out of the freezer and put in the refrigerator. 

I can always find it growing wild in my yard, and I mow it over with the lawnmower along with the other wild onions, so I bet you have it in the wilds of your yard too. Wild green garlic butter is so easy to make and tastes delicious served over seafood, fish, steamed veggies and over grilled meats. Also remember it when your making fresh baked onion bread and potato dishes. Oh, and it's nice as an additive over a bowl of seasoned noodles. Just let it melt and stir. The bright green color is just beautiful When it's strawberry season... it's wild green garlic butter season too. Wink~ Here let me share with you how I make mine. 🠟

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• 8 ounces / Unsalted Butter at room temperature
• 1 ounce / Chopped wild garlic leaves
• 1 tablespoon / Extra Virgin Olive Oil
• 1 tablespoon / Freshly squeezed lemon juice
• 1 teaspoon / Flakey Sea salt
• 1 teaspoon / Sugar
• 1/2 teaspoon / Black Pepper

1. Mix the room temperature butter, sugar, salt and pepper together first.
2. Then olive oil and lemon juice / mix
3. Then add chopped up wild garlic / mix
4. Form butter in a plastic tub / just like when you buy a tub of butter / then refrigerate it or freeze it.

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Allium canadense: It goes by several other common names

Allium canadense, the Canada onion, Canadian garlic, wild garlic, meadow garlic and wild onion is a perennial plant native to eastern North America from Texas to Florida to New Brunswick to Montana. The species is also cultivated in other regions as an ornamental and as a garden culinary herb.

Five varieties of the species are widely recognized

The Canada onion is cultivated as a vegetable in home gardens. It was formerly collected from the wild to be eaten by Native Americans and by European settlers. People in the Cherokee Nation continue the tradition of picking and cooking wild onions in early spring. Various Native American tribes also used the plant for other purposes: for example, rubbing the plant on the body for protection from insect, lizard, scorpion, and tarantula bites. "Yesss that's what I read!"

The whole plant can be eaten raw, with the tougher outer layers removed. It can also be cooked and included in any recipe calling for onions. The species has an onion odor; if this is lacking, it may be that the poisonous deathcamas has been collected instead of A. canadense.

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My Closing Thoughts~

• I hope this was a fun post for you. I think anytime we can make herb butter in any form is a good thing because herbs add so much flavor to everything and are so good for you. Try replacing the 1 ounce of wild garlic with any other herbs that you have. It's hard to mess butter up so go for it.

• I have more herbed butter recipes. If you like I can share a few more recipes. Every now and then I go off on an herb butter kick when my herb garden is looking full, and I try all kinds of combination butters. hehee~

• Here's another tip: replace the butter with cream cheese. Ok, so that's not a butter but it sure is good on toasted bread, crackers and potatoes! What can I say...
• If you need a special gift for a food lover this would be great to give! Just freeze the tub first (to help keep it from melting) then give with some homemade bread. YUM

• Hummm... since you're thinking about butter right now.... I also shared a post about "Basting Butter Sauces" - thought you might like that post too.

• I also think it's a good idea for everyone to get to know their yard and see what it has to offer. Sometimes we're so busy in life that we don't even realize our feet are trampling all over something special.

"Live everyday like a Holiday" Pam

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HOLIDAYS TO REMEMBER

📅 Herb Day / Celebrated the 1st Saturday in May

📅 November 17 / National Butter Day

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► 🛒 ❤ Butter / https://amzn.to/3R5oW83

► 🛒 ❤ Cream Sauce / https://amzn.to/3ymZ3cp

► 🛒 ❤ Butter Sauce / https://amzn.to/3QNLCcJ

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This article is licensed under the GNU Free Documentation License. It uses some material from wikipedia

Wave.video /  gone-ta-pott /

My Basting Butter Sauce Recipes

 Friends I've collected up several butter sauce recipes over the years that's perfect for Holidays and special occasions. 

Butter sauces are popular when cooking seafoods such as lobster right. Thin butter sauces are used to baste the food with or for dipping seafood in. Thick butter sauces are popular poured over vegetables such as corn, potatoes and asparagus. Butter sauces are even popular tossed in pasta. One of my favorite ways to use butter sauce is with everything cooked on the grill. And everybody's favorite way is tomato paste butter sauce to dip pizza in! That's why I wanted to share with you these really easy ingredients to spark up your next celebration. Below I have listed about 10 basting butter sauces.

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Basting Lemon Butter Sauce

perfect for seafood or breads

1/2 cup butter or margarine

1/4 cup lemon juice

2 tbsp finely chopped parsley

1/4 teaspoon Paprika

salt and pepper to taste

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Butter Sauce for Pizza Dipping

perfect for pizza or basting meat, veggies & bread on the grill

1/2 cup salted melted butter

1/2 cup tomato paste, pizza sauce, or spaghetti sauce

1 teaspoon Italian oregano

For hot butter sauce add 1/2 teaspoon red pepper flakes

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Ohhh Yeah!

 My Basting BBQ Butter Sauce

Perfect for basting lobster, or any food cooked on the grill.

This is a real favorite of mine because I grill a lot!

1/2 cup butter

1/4 cup lemon juice

1/4 cup of BBQ sauce

3 tablespoons olive oil

1 teaspoon garlic powder

Melt butter and add lemon juice and BBQ sauce.

Salt and pepper to taste

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Basting Basil Butter

Perfect for basting lobster or tossing pasta in

Also try over corn on the cob or mashed potatoes

6 Tbs butter, melted

2 cloves of garlic - minced

1 Tbs. dried basil

salt and pepper to taste

In the same saucepan, combine the butter, garlic and basil and simmer 2-3 minutes.

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My Dark Basting Butter

Perfect for basting lobster or beef

1/2 cup of butter melted

juice of 2 lemons

2 tablespoons of Worcestershire sauce

1 tablespoon soy sauce

6 drops of tobacco

salt and ground pepper

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Ginger Basting Butter Sauce

Perfect for basting lobster or chicken

1 Cup (2 sticks) butter

1/4 cup dry sherry

1/4 cup light soy sauce

2 garlic cloves minced or pressed

2 tbs grated fresh ginger

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  My Lime Pepper Dipping Sauce

Perfect for basting lobster or chicken.

Fantastic basted on roasted potatoes.

Lime Pepper dipping sauce is so easy to make.

Just add 1 tablespoon of lime pepper to:

1/4 cup of mayonnaise

1/4 cup of sour cream

1/4 cup plain yogurt

1/4 cup of chicken stock

salt & pepper to taste

Here's a tip for you: Try this as a basting sauce on the grill too!

I do it all the time. You can adjust how thick or thin you want it by how much chicken stock you use. I like it best on chicken and fish.

Note: Lemon Pepper is just as good as Lime Pepper.

Variations

• If I'm using this sauce for "grilled pork" I like to add 4 tablespoons of catchup to the mix.
  

• If I'm using this sauce for "grilled beef" I like to add 4 tablespoons of any BBQ sauce to the mix.
  

You must cover and refrigerate.

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Butter Sauce for baked Asparagus

salt and pepper to taste

2 tablespoons butter

1 tablespoon soy sauce

1 teaspoon balsamic vinegar

Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

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Boiled Lobster with Pepper Butter

remember this the next time you make a lobster roll sandwich

Great as a bread dip

4 lobsters (about 1 1/2 pounds each)

1/2 pound unsalted butter

4 1/2 teaspoons lemon juice

1/4 cup chopped fresh parsley

1 teaspoon salt

2 teaspoons fresh-ground black pepper

 

In a large pot of boiling, salted water, cook the lobsters, covered, until just done, about 10 minutes after the water returns to a boil.

Meanwhile, in a medium stainless-steel saucepan, melt the butter. Remove the pan from the heat and add the lemon juice, parsley, salt, and pepper. Divide the butter among four small bowls. Serve the lobsters with the pepper butter for dipping.

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Lobster Newburg Sauce

Perfect for hot cooked rice or pasta

1/4 cup butter

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon sweet paprika

1 cup heavy cream

3 egg yolks, slightly beaten

2 cups chopped boiled lobster

2 tablespoons dry sherry

3 cups cooked rice

PREPARATION:

In top of a double boiler directly over heat source, melt butter; remove from heat. Add flour, stirring until smooth. Stir in salt, nutmeg, and paprika.

Gradually stir in cream. Put back on heat; bring to a boil, stirring constantly.

Reduce heat and simmer, stirring, for 3 minutes longer. Stir a little of the hot mixture into the beaten egg yolks, then pour back into the pan. Place top of double boiler over a pan of hot water over medium-low heat. Add lobster to the sauce, cooking and stirring until mixture is thickened and lobster is heated through, about 10 minutes. Stir in sherry. Serve lobster Newburg over hot cooked rice.

Note: If you don't like lobster then leave it out or replace it with other seafood or something else such as chicken.

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Apple Butter Dipping Sauce for Dessert Bread

1/2 cup applesauce

1/2 cup melted butter

2 tablespoon powdered sugar

salt to taste

dash of cinnamon to taste

You can also make pineapple and peach the same way

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I hope this was helpful - "Live everyday like a holiday." Pam

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► 🛒 ❤ Butter Sauce / https://amzn.to/3NpfOIr

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Here's how I cook Sugar Snap Peas

 

Friends, yesterday I posted a "Munch for Lunch" video with sugar snap peas as the vegetable for the meal. In the post I put a link to the video I made that showed how I cooked the sugar snap peas. Well.... after thinking it over I decided to go ahead and post the video on my blog here as well. So here it is.

😆Let's Cook Sugar Snap Peas: This Video

The video starts out like this... "Ahhh guys I just picked... a bowllll fullll.... of sweet sugar snap peas.... right from my patio garden.... so..... "Let's Get Cookin" "

Snicker~ I had a lot of fun making this video and I had a lot of happy taste buds eating all those sugar snaps too. Ha!

😏Now I didn't waste all that bacon and butter fat you see in that pan. 

That was a lot of bacon fat! In fact, I had enough fat to cook a few more things for sure. I cooked those peas in it yes, but I drained the peas then reserved the rest for the meat I was cooking as well. Plus... I saved some to brush on some homemade bread I made. I loveeee doing that. Anyway the video doesn't show that part. No wasting for me. But I do have to say I ate an over load of bacon for the day. 

In Closing

I hope you all enjoy this little cooking video of beans. lol~ Not very exciting I know but the music on the video is so fun. hehehe! You guys know my motto ~

"Live Everyday like a Holiday" Love Pam

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📅 July / National Bean Month

📆 January 6 / National Bean Day

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Corn-on-the-Cob Butter

Fire-Roasted Corn-on-the-Cob
Originally uploaded by Ephemeron

You can't celebrate National Buttered Corn Day without some really good butter recipes! If you've been stuck on regular butter then it's time to add some spice in your yellow! giggle~

I think flavored butters work wonders on foods, not only on corn, but on other food favorites like potatoes, grilled steak, lobster & other seafood, rice, and last but not least, bread.

Ummm that's all that comes to my mind right now but I'm sure there are many more. I went digging into my recipe box and found a few of my favorite butter recipes you might like to try :)

Chili-Lime Butter
1/2 cup (1 stick) butter, softened
1 tablespoon honey
2 tablespoons fresh lime juice
1/2 teaspoon chili powder

In a small mixing bowl, cream the butter with the honey, lime juice and chili powder. Spread over hot corn on the cob. Leftovers may be refrigerated, tightly covered with plastic wrap, for up to 2 weeks.

Herb Butter Pats
1/4 cup butter
1 teaspoon fresh lemon juice
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped chives
salt and freshly grounded black pepper to taste

In a mixing bowl, beat butter, lemon juice, parsley, chives, salt and pepper until softened and well blended. Next place butter on wax paper and shape into a 1 inch wide cylinder roll, wrap tightly and chill in freezer until firm. Once herb butter is firm, slice and arrange pats in a single layer on a plate and place into refigerator until needed.

Jalapeno Butter with Cheese
1/2 cup (1 stick) butter, softened
1 tablespoon green Tabasco sauce
2 tablespoons grated Pecorino-Romano cheese

In a small mixing bowl, cream together the butter, Tabasco, and cheese, and then spread on hot corn. Refrigerate leftovers, tightly covered with plastic wrap, for up to 1 week.

Garlic Butter:
2 sticks unsalted butter, slightly softened
8 cloves garlic, peeled and coarsely chopped
1/4 habanero pepper, seeded
1/4 bunch fresh chives
Salt and freshly ground black pepper

Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

Sun-Dried Tomato Butter
1/2 cup (1 stick) butter, softened
3 oil-packed sun-dried tomatoes, drained and minced

In a small mixing bowl, beat together the butter and tomatoes until well-blended, and spread on hot corn. Refrigerate leftovers, tightly covered with plastic wrap, for up to 2 weeks.
I also have a few sweet butter recipes listed on my website.