This weekend marked the start of my favorite season – al fresco dining season. With the recent turn of the weather, the square footage of my home entertaining space has expanded again into an open air kitchen and dining room full of cool breezes, green plants, blooming flowers and a ceiling of blue skies.
Last night I brought my kitchen outdoors to the grill and prepared dinner for friends. Grilled steak with anchovy butter, grilled sourdough bread and a grilled broccoli salad with feta cheese, tangy lemon and almonds were spread across my picnic table with good wine and hungry friends. It was the first of many more to come.
With Caper Anchovy Butter stocked in my freezer, I just grilled a well seasoned ribeye steak until medium rare, and then allowed a large tablespoon of salty green butter to melt over top. Save this recipe for just about anything on the grill – fresh summer corn, seafood, grilled chicken, pork or beef.
Caper Anchovy Butter
- 4 garlic cloves
- 3 anchovy fillets
- 2 tablespoons drained capers
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon ground black pepper
- 1/2 cup (1 stick) butter, room temperature
Blend first six ingredients in food processor. Add butter and process until well blended. Season to taste with salt. Lay sheet of plastic wrap on work surface. Transfer butter mixture to plastic wrap and roll to form 9-inch-long log. Freeze until firm, about 1 hour. Caper-anchovy butter can be prepared ahead. Keep frozen until ready to use!