Butter, Rubs, & Marinades

Directions Print

FOR THE BIG TEX! RUB

1. Combine all ingredients and mix thoroughly. Place in a deli container, label, date and store in cool dry area.

FOR THE KING'S BUTTER

1. Chop parsley finely and reserve.
2. Sear the foie gras pieces and set aside to cool save the fat that has rendered.
3. Combine all ingredients in a stand mixer and mix thoroughly. Place in a food pan. Label, date, and store in the walk-in cooler.

FOR THE GARLIC PEPPERCORN RUB

1. In a sauté pan place peppercorns and toast. Let cool.
2. Place all ingredients in a Vitamix and pulverize into a dust. Place in a deli container. Label, date and store in cool dry area.

FOR THE CATTLEMEN'S BUTTER

1. Pull butter and beef tallow 1–2 hours before starting this recipe.
2. Preheat oven to 425°F. Season beef marrow bones with oil, salt and pepper. Place bones in oven and roast for 12–15 min. or until golden brown. Place in walk-in to cool. You need at least 6 oz of marrow for the recipe.
3. Using a stand mixer place the beef tallow, roasted marrow and butter in with a paddle and mix until butter becomes loose. Zest and juice lemon and add into mixing bowl along with mustard, chopped garlic, chopped chives, and Montreal steak seasoning.
4. Mix thoroughly and place in food pan or wrap in parchment forming a log. Label, date and store in cooler.

FOR THE CHARRED CHIMICHURRI BUTTER

1. Turn grill on medium high. Take the jalapeños and green onions and toss in the oil, salt and pepper. Place vegetables on the grill and char on all sides. Once charred, place in a mixing bowl and cover with plastic wrap and let stand for 10 min.
2. Place butter in a mixer with paddle and loosen the butter. Remove seeds and stems from jalapeño peels. Remove the ends of the green onion as well. Finely chop vegetables and place in mixer with
   softened butter. Add Chimichurri and salt and mix thoroughly.
3. Place in food pan or wrap in parchment in the form of a log and place in the walk-in cooler. Label and date.

FOR THE NEW DELHI MARINADE

1. Combine all dry ingredients into a mixing bowl and mix well.
2. Chop garlic finely and reserve. Place oil in a pan and place on medium high heat. Once oil has a light smoke point remove from heat and add spices and garlic. Mix constantly until all the spices are toasted. Place in a pan. Label, date and store in walk in cooler.

FOR THE CARNE ASADA MARINADE

1. Rough chop garlic, cilantro, and place in mixing bowl. Combine all other ingredients into same mixing bowl and mix thoroughly. Place in a container, label, date and store in the cooler.