In order to make pig cubes look like fried chicken, city chicken is skewered, deep-fried, and then baked. Although the custom is to combine pig and veal, I like to use only pork. This was my absolute favorite food as a child, and I grew up in Northeast Ohio. Now when I cook this comfort cuisine from the past for my family, they too enjoy it!
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 30 |
| Yield: | 1 1/4 cups |
Ingredients
- 4 cloves garlic
- 15 leaves fresh basil
- ½ teaspoon freshly ground black pepper
- 1 cup butter
Instructions
- Place garlic, basil, and pepper in the bowl of a food processor. Process until the garlic is in small bits. Add the butter, and process just to mix together. Spoon into container, and refrigerate until firm.
Reviews
When you grow basil there is always SO much. I’ll be taking this basil butter to our garden club party!
Love it! The first batch didn’t last long. I used it on garlic bread, bruschetta and pasta. Gave some to a friend who used it in mashed potatoes and said it was awesome. I just made another 2 pounds. Going to try it in sweet potato mash tonight. I did add extra garlic and basil. Not sure how much because I didn’t measure.
had this for the first time on a grilled London broil. Delicious
I scaled it down to 10 servings, and using my own smaller-leaved garden basil, I think the recipe must be calling for extra large basil leaves, because I could hardly taste the herby flavour. However, it’s a delicious change from regular butter – we used it on grilled corn and the leftovers will go into an omelet.
I used a mix of salted and unsalted butter. Tastes refreshingly great on roasted potatoes.
This butter is really good. I like to spread it on swiss cheese and green onion bread. Good basil flavor.
Had some basil I needed to use up and gave this a whirl
Easy to make, very delicious. I used a magic bullet to crop up basil and garlic and then to mix in butter used my kitchenaid mixer.
This recipe is so easy and very flavorful. I have basil in my garden and I have found the fresh basil is better than dried for the recipe. If you have other fresh herbs (thyme, oregano, marjoram, dill or garlic), they make an awesome butter for seasoning my Thanksgiving turkey. Thanks for the baseline recipe!
Tastes great on warm bread and pasta. It’s like a butter you would get at a restaurant. I love it!!
Will use all the time. I decided to make it as log butter and wrap as a gift for family !!! Perfect for my in-laws especially one who is diabetic and cant get out to shop very often!!!
OMG! I can’t enough of this stuff! Perfect recipe!
I put this on top of my fish when it got done, and had a little left over and put it on my fries also. I added a little lemon zest to it and tasted it which did not seam like enough for me so added about 1/2 teaspoon of lemon juice. rolled it up in parchment paper, label a zip lock bag and put it in the freeze for later. All I have to do is cut what I want off next time.
This is a great recipe. Like other reviewers, I have an abundance of basil in my garden. This is a perfect use for it. I’m getting ready to make my second batch. I loved the garlic flavor of the first batch, but felt it overpowered the basil, so will add more basil this time.
This is an easy, excellent recipe. I have used it on lots of foods from crackers to meat and pasta. I love that it can be frozen, so I can use all the summer basil!
so good on just about everything from corn on cob, toasted bread, pasta!
I made this butter just as the recipe stated. It is so good on fresh corn, grilled steaks, a good Tuscan bread. I will probably add a bit of kosher salt the next time I make it, but it will definitely be a constant in my refrigerator.
Excellent the way it is. Great on any vegetable
I tried it on fresh green beans and also on bread. Very good.
wonderful! made half the recipe but added more basil. spread it on half a ciabatta bun, topped with motz and broiled. had it with my homemade puttanesca sauce over pasta. froze the rest of the basil butter for later consumption! excellent!
Way too much garlic, overpowered the basil.