Casino Butter Sauce
Mix garlic, butter, and herbs in a small bowl. Transfer to a resealable container (small jars work well). Seal and store until ready to use. Eliminate the Worcestershire sauce—its strong flavor can limit other complementary ingredients. Add cilantro, rosemary, or oregano in place of the parsley. Cilantro gives the butter a Latin characteristic and is wonderful served on pork tenderloin.
Tasty but more bready than clammy. I did use the the noted amount of oil/butter and they were a little dry. I bet if we could have found larger clams the recipe would have been less dry as there would have been more natural juices. I'll try it again when I can find the larger fellas! Either way I recommend serving it with some hot sauce on the. Jan 22, 2015 Heat up a large frying pan over medium heat and when hot, add 2 tablespoons olive oil and two tablespoons butter. When hot, add the garlic. Cook for about 1 minute and then add the hot pepper flakes and cook for another minute. Don't let the garlic burn. Melt the butter in an 8-inch skillet over medium heat. Add the bell pepper and shallot and cook, stirring occasionally, until softened, about 5 minutes. Stir in the wine and cook until the liquid is reduced by half, about 2 minutes. Remove the skillet from the heat and stir in the breadcrumbs, Parmigiano, parsley, and a few grinds of black pepper.
Casino Butter Sauce Recipes
Google AdsIngredients
- 1 lb margarine
- 3/4 oz finely crushed garlic cloves
- 1/2 oz fresh minced parsley
- 1/2 oz finely chopped green pepper
- 1/2 oz finely chopped pimiento
- 1/4 oz anchovies fillets
- Salt & Pepper To Taste
- 4 oz dry white or red wine
Preparation
Step 1
Combine all but the wine in a medium sized skillet on medium heat, stirring till mixture is well blended. When margarine has melted, but has not changed color, remove from heat and stir in wine.
Spoon sauce over the fish, seafood or meat.
Makes about 1 cup.
Does not keep well.