Carnivore269 wrote:

Bob Pastorio wrote in message ...

Siobhan Perricone wrote:

I thought I just sent a post about cultured butter, but I'm not seeing
it, so I'm giving it another shot before I search for a bigger bug...

I bought some cultured butter today and I need to make something stunningly
good for my husband with it to justify the extravagance. ;D Low carb would
be best, though. Any thoughts?

Cultured butter is butter made from a soured (or "clabbered" or
"cultured") cream. It will have a subtle tang that sweet cream butter
(made from unsoured cream) doesn't have. The most obvious use where
you can taste the difference is as a spread on a very neutral bread or
cracker.

For a low-carb use, consider it as a dressing for nuked spaghetti
squash. Use it in a lightly-seasoned, coarse chicken liver pat . Try
it with zucchini cut into long strands and saut ed with a bit of onion.


Sounds yummy. :-)
I also do low carb...
What about on steamed shrimp?

Peel the shrimp and break all the rules about cooking them. We're
talking a pound of shrimp. Melt about 1/2 stick of butter over low
heat; add a bit of salt and a clove of mashed garlic. When it's fully
melted, drop in the shrimp. Let them get pink on that first side and
turn them over. It'll take a lot longer than normal. Swirl them around
to fully coat. When the shrimp are fully pink, splash in an ounce of
lemon vodka (or plain vodka with zest of about 1/4 lemon, finely
minced) and let it warm. Remove the shrimp with a slotted spoon and
crank the heat to reduce the vodka and drive off most of the alcohol.
Pour the pan liquid over the shrimp for service. If you like, you can
extend the dish with some mushrooms.

Or you can save the liquid to use as a sauce for poached fish.

Do you have a decent recipe for chicken liver pate'?

Haven't made pate' in years. Made too much in my restaurants. Maybe I
can face some again. Have to dig out the recipe cards and see.

Pastorio