Holy moly! Put down that Catalina dressing, your wings deserve better … as do your grilled meats, eggs, roast and steamed vegetables, and a whole lot more. A friend turned me onto this compound butter recipe in a cookbook I highly recommend, “Six Seasons” by Joshua McFadden.
You’ll need two sticks of room temperature butter. Now, two sticks might sound like a lot of butter, but trust me, I used one stick and regrated it after the first bite.
Start by draining 1/4 cup of pickled banana peppers, pepperoncini or jalapeno slices in a strainer. Use your hand to squeeze out as much of the juices as you can then finely chop.
With a fork or wooden spoon, mash the peppers into the softened butter along with 1 tablespoon each of red chile flakes, ground black pepper, smoked paprika and Tabasco sauce, as well as a 1/2 teaspoon of kosher salt. Once it’s well mixed, scrape it into a container and refrigerate until you’re ready to use it.
For these steamed turnips, I simply tossed them right out of the pan with a generous amount of the butter and served immediately.