Grilled Baguettes with Seasoned Butter2017-03-21
- Yield : 8 to 10 servings
- Prep Time : 15m
- Cook Time : 5m
- Ready In : 20m
Average Member Rating
(0 / 5)
0 People rated this recipe
- 1/4 cup extra-virgin olive oil
- 2 tablespoons crab boil seasoning (recommended: Old Bay)
- 1 cup (1/2-pound) unsalted butter, room temperature
- Kosher salt and freshly ground black pepper
- 1 lemon, zested
- 4 pounds Portuguese linguica sausage, grilled
Heat the olive oil over medium-low heat in small saucepan. Once the oil begins to warm, whisk in crab boil seasoning. Bring the mixture up to a simmer and when it starts to foam, remove from heat and allow it to cool completely.
Process the butter in a food processor until smooth and creamy. Add the seasoned olive oil and a pinch of salt, the lemon zest, and process until blended well.
Purchase your favorite baguettes, slice lengthwise. Place baguettes over medium heat on the grill, cook on each side until a golden brown color is achieved. Remove from grill, slather with seasoned butter, cut and serve with grilled linguica sausage.
Cook's note: The seasoned butter can be refrigerated for 1 week and frozen for up to 6 months. Refrigerate until just firm enough to shape into a log roll. Put an 18-inch sheet of foil on work surface. Lay the butter down the center of the foil, forming a log about 1 1/2 inches thick. Wrap in foil and twist the ends to make a sealed log, like a tootsie roll. Remove your seasoned butter from the refrigerator and allow to reach room temperature before using.