Casino Butter

Casino butter is really delicious slathered on a baguette, topped with some Parmesan and broiled until golven. Rather like a fancy-schmancy garlic bread that has a kick to it. Also delicious on any grilled meat, hot pasta or grilled vegetables. And as a side note, I’ve made it with and without the white wine and it’s equally yummy and on occasion have used a small jalepeno pepper too. Making it yourself allows you to control the heat and the ingredients. Always begin with soft butter. It will blend with the other ingredients much easier and saves time while mixing. Set your butter out at least 30 minutes before whipping it.

1 lb butter, softened
3 Tbsp. white wine
2 Tbsp. lemon juice, freshly squeezed
1-2 tsp. hot sauce
2 cloves garlic, minced
4 green onions, minced
1/3 cup red bell pepper, minced
1/3 cup fresh Italian parsley, minced

Chop up all the veggies into a small dice. Don't worry if they're perfect because next they'll be going into the food processor along with the softened butter, white wine, hot sauce, salt and pepper and lemon juice. Occasionally stop processing to scrape down sides.

Butter Log:
Many professional chefs will roll a compound butter into cylinders and chill or freeze them until it's time to serve a dish. It's an easy way to store the butter as well as cut off a small slice at a time.

Spread a piece of plastic wrap on the counter (about 12" long). Spoon the butter in the middle of the plastic wrap so that it is approximately the same length as a stick of butter.

Fold the plastic wrap around the butter, carefully rolling into a log, and then tuck the ends underneath the butter.

Refrigerate for at least 3 hours before using so that the butter is completely chilled and the flavours can meld. Slice into ¼" thick rounds for serving.

Chill for up to 1 week or freeze until needed.

Makes 2 cups.