Compound butter

Pork that! This recipe for compound butter works for steaks, pork, chicken and more.

Compound butter is a great way to maximize flavor with grilled foods, says the Chops Shop’s Josh Wright. “With a few adjustments, gorgonzola butter can be transformed into the perfect accompaniment for any meat on the grill, letting the flavor provided by the intense heat and smoke fully manifest.”

This basic recipe for Chop Shop gorgonzola butter is perfect for steaks as well as stuffed inside hamburgers (makes about 1 pound)

8 oz gorgonzola cheese, crumbled and chilled (Stilton, Maytag and Clemson blue are all great substitutes)
6 oz whole unsalted butter at room temperature, 1 T reserved (one and a half sticks)
2 cloves garlic, crushed
1 tsp chili flakes
1 T balsamic vinegar
1 T Worcestershire sauce
1 tsp freshly cracked black pepper
1 tsp fresh minced thyme

In a small sauté pan, melt 1 tablespoon reserved butter over very low heat until it begins to brown. Add crushed garlic cloves and let them toast until slightly caramelized and aromatic. Meanwhile, cream remaining butter with the chili flakes, vinegar, Worcestershire, pepper and thyme. When garlic is ready, slowly drizzle it and remaining butter into bowl, mixing steadily. Mix the chilled gorgonzola in forcefully; the butter is ready when the cheese is thoroughly mixed in and has been broken down into pieces about pea-sized or smaller. Remember that the larger the pieces of gorgonzola left in the butter, the stronger it will taste. The finished product can be piped into molds or spread into a baking pan to chill. This butter freezes well and will keep in the freezer for up to 6 months.

For chicken:
½ lb. gorgonzola butter, softened
1 T honey
2 T green peppercorns, drained and rinsed
1 tsp lemon zest, minced
1 tsp capers, rinsed (optional)
Mix all ingredients thoroughly.

For pork:
½ lb gorgonzola butter, softened
½ lb fresh peaches, blanched, peeled, diced
2 T apple cider vinegar
2 T white wine (Riesling works very well).

Sauté peaches over high heat in nonstick pan. De-glaze with wine. When wine is reduced to a syrup, add vinegar and let cool to room temperature. Fold into gorgonzola butter and let chill in refrigerator until firm. This is perfect over a blackened pork tenderloin or a mustard-rubbed pork loin chop.

— The Chop Shop Butchery is located at 100 Charlotte St. For more, call 505-3777 or visit

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