I was recently contacted by this company called Barrel Butter, never hearing about them before I was intrigued to say the least. How would I use this product was my first thought. Well I have to say I am so happy I tried the butter and so is my family!
You can spread them on almost all kinds of meat just put a spoonful on steaks, chicken, chops , fish, and you can even put them on escargot for that twist of flavor. That’s not all you can do, you can add them to your wine sauces to give it some extra flavor.
Doesn’t this sound so good and different? I never heard of flavored butter before, I have so many ideas on how to incorporate these wonderful butters in to our meals. There are so many good recipes on Barrel Butter, check them out.
The history of Barrel Butter is After 20 years in the restaurant industry as an accomplished chef, Dave Hawley decided that these products shouldn’t be kept a secret among chefs any longer. We offer these versatile butters at a great price so they can be the new staple in your refrigerator!
Slather them on veggies to increase and complement the garden-fresh taste. We love to slather Chipotle Lime butter on corn-on-the-cob! Barrel Butters will always deliver a flavorful and elegant touch to just about anything you cook at home!
The entire line of butters is made in Minneapolis, Minnesota. They make their compound butter by whipping whole butter with a variety of fresh herbs and fresh squeezed juices to provide the vibrant, bold, and powerful yet pleasant flavors that will enhance practically anything you cook at home.
Any steak you like, as big or small as you like
1 Tbsp Oil
Chipotle Lime Butter by Barrel Butter
You can use any steak that you prefer. Sirloin, filet New York Strip, Ribeye……It doesn’t matter.
There’s no need to season your steak when using our Chipotle Lime Butter. Our butter does all of that for you!
Pull the steak from your refrigerator and allow it to sit at room temperature for 30 minutes. Steaks should always be allowed to come to room temperature before cooking. They cook much more evenly and come out juicier if cooked from room temperature instead of from a cold state.
Rub a little bit of oil (olive oil, vegetable oil, canola, it doesn’t matter) all over the steak.
You can broil your steak, grill it or cook it in a pan on the stove-top. Any way you prefer to cook it is ok. Cook the steak to your desired temperature.
Place the steak on a plate and allow it to rest for 5 minutes. This allows the juices to rest back into the meat. If you cut into it right away the juices will simply run out of the meat and the result will be a dry steak.
Place a spoonful of Chipotle Lime Butter on top of your steak and enjoy! The butter will melt from the heat of the steak and create a bold, balanced and fresh flavor to your steak. Enjoy!
You can substitute our Garlic Herb or Lemon Chive butters in this recipe. They all compliment the steak wonderfully!
Garlic Green Beans
1/2 Lb Green beans, clipped and rinsed
1 1/2 oz Barrel Butter brand Garlic Herb Butter
1/2 oz Parmesan cheese (you can use shredded or grated, either works great)
Clip the ends off of the green beans, rinse thoroughly.
Bring a pot of water to a boil.
You can either use a steamer or simply boil the beans directly in the water.
Once the water is at a rolling boil, cook the beans for 3-4 minutes.
Remove the beans and place them in a medium sized mixing bowl.
Add the Garlic Herb Butter and the Parmesan cheese.
Toss well until all the butter has melted and the beans are thoroughly coated.
8 ounces boneless, skinless chicken breast
1/2 cup flour
1/8 cup olive oil
4 ounces mushrooms, sliced
1/2 cup Quartered artichoke hearts
1 Tbsp capers
1/3 cup white wine
2 ounces Lemon Chive Butter
Place the chicken breast skin side down on a sheet of plastic wrap.
Cover the chicken with another sheet of plastic wrap. Lightly pound the chicken until it is of even thickness, about 1/4″.
Slice the chicken into 2″ wide strips.
Place a saute pan on medium-high flame and add 2 Tbsp olive oil. While this is heating, dredge the chicken slices in the flour shaking off the excess flour.
Once the oil is hot, place the chicken into the pan. Cook for roughly 2 minutes or until the chicken is a nice golden brown. Flip the chicken and add the mushroom slices.
The mushrooms take a bit of time to cook, so they will begin to cook as the chicken finishes itself off.
Once the chicken is 90% cooked and the mushrooms have mostly cooked, add the artichoke hearts and capers. Toss them so all the ingredients in the pan are mixed evenly. Heat on high for one minute until artichokes are hot.
Add the white wine and allow to reduce by 75%.
Add the Lemon Chive Butter and toss until melted, stirring vigorously.
Allow to come to a boil, immediately remove from the heat and serve
Now they have a new flavor RED WINE BALSAMIC BARREL BUTTER . I wonder what I will use this for, I can’t wait to try this one out too.
About the butters:
Looking for an all-purpose topping to liven up meats, pasta, and vegetables? Try Garlic Herb on steaks, chops, chicken, seafood, fish, potatoes, sautéed vegetables, shrimp scampi, fried eggs, pasta, garlic bread, sauces, pan sauces and, if you dare, escargot; in fact, our Garlic Herb butter will go well with just about everything! For the most mouth-watering flavor, we use ONLY fresh herbs—never freeze-dried! The main ingredient, garlic, is also guaranteed fresh and unprocessed–we chop the cloves ourselves. For that hint of fresh lemon—you guessed it!—we don’t use concentrate, we use fresh lemons and squeeze them ourselves. Fresh ingredients from local sources make Garlic Herb Barrel Butter the best-tasting finishing touch for your table.
Looking to add a little heat to your menu? Add some flair to steaks, chops, chicken, seafood, fish, potatoes, sautéed vegetables, fried eggs and corn-on-the-cob with Chipotle Lime Barrel Butter. For the most mouth-watering flavor, we use ONLY fresh cilantro—never freeze dried—in fact all herbs we use are fresh from our local suppliers. The tangy lime flavor comes not from concentrate, but fresh limes that we squeezed ourselves. Corn on the cob has never tasted so good as when you slather on some Chipotle Lime Barrel Butter!
Add a touch of elegance to your dinner tonight by adding Lemon Chive Barrel Butter to steaks, chops, chicken, seafood, fish, sautéed vegetables, sautéed mushrooms, wine sauces, pasta, and shrimp scampi. It’s the perfect finishing touch for the delicate flavors of fish and seafood. We use only fresh chives and parsley—never freeze dried. The fresh lemon taste comes not from concentrate, but from actual lemons we squeezed and zested by hand. The shallots we used to give our butter a special garlic-onion taste are also fresh and locally grown. You’ll love the fresh and lively taste Lemon Chive Barrel Butter adds to the food you put on the table.
In all of our Barrel butters, we use extra virgin olive oil used to enhance the texture and to add a little depth of flavor.
How do you add Barrel Butter to your food? For most meats, simply dollop a spoonful of any one of the three Barrel Butter flavors on top of your meat in the last minute or two of cooking. In other applications, say for veggies, breads, or pastas, simply replace your regular butter with the same amount of your favorite flavor of Barrel Butter, and sit back and enjoy that extra flavor. Barrel Butter gives you, the home cook, the ability to serve high quality gourmet dishes with ease and without emptying your wallet.
Barrel Butter keeps in the freezer for up to nine months, and in the refrigerator for up to three months. Barrel Butter is easy to use and ready for you when you need it.
I want to thank Dave at Barrel Butter for letting me try his wonderful butters and also for agreeing to give 2 of my readers a chance to win all 4 flavors for themselves all you have to do is enter below and good luck.