An Inspired Cook

Looks sinful huh!  Actually it doesn’t seem that bad after the Kookamonga burger challenge Joe and I witnessed in Memphis.  We went to this little joint called Kooky Canuck where they make these monster burgers filled with 4, 6 or 8 pounds of ground beef alone.  We watched while a young couple (ironically they were from KC) attempted the 2 person challenge of eating a burger with 6 pounds of meat loaded with an additional 6 pounds of cheese, lettuce, tomato, onion and bun.  If they completed the challenge in 1 hour or less they ate for free.   I knew they were doomed when it was announced that the burger was a mere  18,000 calories.  If you could see the eyes on the young girl, you would know she was about to freak out!  So while we may be in a butter coma for the evening, I think we’ll survive.  As long as we don’t do this very often.  Once a year or so I treat my guys to a steak dinner with all the trimmings and Father’s day seemed like the perfect time.  Firing up the grill for some grilled corn on the cob and a medium rare rib-eye steak is about as good as it gets, but add a little herb butter and you’ve got something extra special.  You certainly don’t have to add green chile, but it sure does spice it up.  I planted some herbs earlier in the Spring that are coming along quite nicely so I snipped some chives, parlsley and thyme plus I had some cilantro in the fridge. Along with some salt and green chile this butter makes any meal special.  Just don’t do it too often!

You can use any herbs of choice.  I used chives, parsley, thyme and cilantro.  Chop enough for 1/4 – 1/3 cup.  I softened 6 tablespoons of butter and added one Hatch green chile.  Salt to taste.

Chop and add the herbs and green chile to the butter.

Stir it together and salt to taste.   If the butter is too soft, you may want to place in the fridge 5 minutes before you serve.

If you’ve never had herb butter on steak, you’ve been missing out!

Goes great on a baked potato!

And corn on the cob. . . mmm, mmm!

And to balance out the meal I made a salad which no one touched except me!  Guys . . .





Herb Butter with Green Chile

6 tablespoons Unsalted Butter
1/4 – 1/3 cup Herbs of choice (such as chives, parsley, thyme, rosemary, cilantro)
1 Hatch Green Chile, roasted, peeled, seeded and chopped
Salt to taste

Soften butter.  Add herbs, green chile and salt to taste.  Serve with steak, corn on the cob or baked potatoes.