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Chef Jeff’s Steak Butter
Yield: 1.25 pounds
Ingredients
- Butter, salted 1 pound
- Beef Base or bouillon ¼ Cup
- Garlic, fresh, minced 2 Tablespoons
- Worcestershire Sauce, as prepared 2 Tablespoons
- Salt, Kosher or coarse 1 Tablespoon
- Black Pepper, coarse ground 1 Tablespoon
Directions
1. Thoroughly combine all of the ingredients in a mixing bowl.
2. Brush on steaks immediately after grilling, just prior to service.
3. Serve and enjoy.
Chef Jeff’s Key Lime Pie Cocktail
Makes approximately 8 drinks
- Lime-Aid frozen concentrate 12 ounces (1 can)
- Water 36 Ounces (3 cans)
- Bacardi Superior Rum 16 ounces (2 Cups)
- Green Food Coloring 1 – 2 drops (as needed)
- Sweetened Condensed Milk 14 ounces (1 Can)
- Heavy Cream 8 ounces (1 Cup)
- Ice Cubes 4 Cups (approximately)
- Green Decorating Sugar as needed
- Fresh Limes 2 each (8 slices)
Directions
1. Thoroughly combine the frozen lime-aid concentrate, water and rum. Adjust the color to your preference with green food coloring.
3. Combine the sweetened condensed milk with the heavy cream and whip until it has a medium body. Excessive aeration is not necessary.
4. Distribute the ice into rocks (old fashioned style) glasses. Pour the lime-aid over the ice, leaving about ½ inch unfilled at the top of each glass.
5. Spoon the sweetened condensed milk and heavy cream mixture onto the top of the drinks until all distributed.
6. Garnish with a light sprinkle of green decorating sugar and a slice of lime.
7. Serve and enjoy!
Note: This cocktail was awarded 1st Place at the prestigious 2012 UP Hog Wild Libation Contest held in Kingsford, Michigan.
