Friday night dinner: broiled ribeyes with chili butter. Recipe source: Armour's Meat Cook Book: Recipe ideas for beef, veal, pork, lamb and poultry (as well as buying helps). This booklet is dated 1970 and is put out by The Pillsbury Company.
In this "collection of contemporary meat recipes" the editors have included "easy-to-prepare recipes" that "range from economical family favorites to the finest gourmet entrees and entertainment fare".
I chose a very quick and easy recipe for "Chili Butter"
This was one of four condiment recipes for "steak enhancers". The other three were for "Lemon-chive butter", "Blue cheese spread", and "radish cream". These are all simple mixtures that you put together to spread on your broiled steaks to give them a bit of zest! The recipe for the chili butter is as follows: Whip 1/4 cup butter until fluffy. Add 2 tablespoons chopped parsley and 1 tablespoon chili powder. Spread over broiled steaks before serving.
You can't beat that for ease.
The steaks turned out nicely. I could have stood them to be a little redder. The chili butter was flavorful but not all that exciting. I wonder what the "radish butter" tastes like? Sounds interesting. So...it was an okay recipe. The real star of the meal was the pasta side dish I served, which I will mention in the next post. Mmmmm..
