Curry Butter Roast Turkey this Thanksgiving, anyone?
D: Why don’t you do a curry butter?
D: Curry butter. Roasted chicken with Curry butter.
(using his hands to announce the new dish on the marquee in the air)
D: Make a compound butter with curry. Stick it in the chicken and roast it!
Me: Oooooooh!!! That's a great idea! Thanks, bro! I can take some spices and herbs and create a compound butter. This will be a great option to the already simple and amazing lemongrass chicken I already serve. I can make a compound butter out of that: lemongrass, garlic, cilantro.
Just a simple question can get my mind racing!
I was helping my friend David with a catering delivery when he suggested this idea. We will often talk shop in the car on the way to and from deliveries. I love asking him for advice and recipes. As a classically trained chef and a family trained chef he has the advantage of being able to refine and expand simple dishes.
As he posed his question, it got my heart and my mind racing. Wow! Just imagine the possibilities. Compound butter layered between the skin and meat on a chicken. A pat of herbed compound butter on a nicely cooked steak. Compound butter with flaky roti paratha or even a piece of any warm bread. Mashed potatoes with herbed compound butter. Spaghetti with compound butter sauce.
This is going beyond any interpretation of Burmese food, I could think of.
Here's my recipe for curry butter:
Kaffir Lime and Ginger Compound butter
1 stick unsalted butter room temperature
1 Tbsp minced kaffir lime (fresh or frozen)
1 Tbsp minced fresh ginger
combine all ingredients well
wrap up butter and refrigerate or freeze until ready to use
Watch how Martha wraps up her compound butter.
Anyone want to try this for Thanksgiving?