{"id":760,"date":"2009-08-16T18:45:35","date_gmt":"2009-08-16T18:45:35","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=760"},"modified":"2009-08-16T18:45:35","modified_gmt":"2009-08-16T18:45:35","slug":"mustard-basil-butter-for-grilled-meats","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2009\/08\/mustard-basil-butter-for-grilled-meats\/","title":{"rendered":"Mustard Basil Butter for Grilled Meats"},"content":{"rendered":"<p>Yesterday and today I made grilled\/smoked steaks for dinner, served with a very nice mustard-basil sauce.  I got the recipe at <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Mustard-Butter-with-Basil-and-Capers-101109\">epicurious.com<\/a>, my favorite recipe site, and it was surprisingly good.  When I just made it I thought it tasted too much of mustard, so much thought that it&#8217;d overwhelm the meat, but it mellowed down when it cooled and the basil took over, not really tasting like basil, but giving a nice fresh tasting to the meat.<br \/>\nHere is the recipe, which I copy because it&#8217;s so easy.<br \/>\n<i>Ingredients<\/i><\/p>\n<ul>\n<li>1\/2 tsp. drained capers\n<li>1 small garlic clove, peeled\n<li>1\/4 tsp. salt\n<li>1 1\/2 Tbsp. fresh basil\n<li>4 Tbsp. unsalted butter, softened\n<li>2 tsp. coarse grained mustard\n<li>1 1\/2 Tbsp. Dijon mustard\n<\/ul>\n<p><i>Directions<\/i><br \/>\nMix all the ingredients in a mini-chopper and chop\/grind until it becomes a smooth paste.  Put the bowl in the freezer for 5 minutes.  Remove and scoop the butter into a clean cutting board, shape in a cylinder shape and cover with plastic wrap.  Freeze or refrigerate until solid.<br \/>\nMeanwhile grill your choice of meat, serve a pat of the solid butter on top of the meat.<br \/>\n<a href=\"\/food\/all.html\">Marga&#8217;s Best Recipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yesterday and today I made grilled\/smoked steaks for dinner, served with a very nice mustard-basil sauce. I got the recipe at epicurious.com, my favorite recipe site, and it was surprisingly good. When I just made it I thought it tasted too much of mustard, so much thought that it&#8217;d overwhelm the meat, but it mellowed [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-760","post","type-post","status-publish","format-standard","hentry","category-recipes","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/760","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=760"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/760\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=760"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=760"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=760"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}