Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 205 :: ON THE RANGE
Method: Direct Grilling
Serves: Makes about 1/2 cup
Category: Sauces
1 head garlic
8 tablespoons (1 stick) butter, at room temperature
2 tablespoons finely chopped mixed fresh herbs including
parsley, chervil, basil, rosemary, oregano, sage, or chives
3 tablespoons freshly grated Parmigiano-Reggiano cheese
Coarse salt and freshly ground black pepper

Set up the grill for direct grilling and preheat to medium.

Loosely wrap the head of garlic in aluminum foil, leaving the top open so you can watch it as it grills. When ready to cook, place the garlic on the hot grate. Grill, turning the garlic (leave the foil in place) until very soft, 30 to 40 minutes. Dont let the garlic burn. Alternatively, roast the garlic in a preheated 350 degree F oven until soft, 30 to 40 minutes. Transfer the head of garlic to a plate and let cool to room temperature.

Place the butter, herbs, and cheese in a small mixing bowl and beat with a wooden spoon until light and fluffy. Cut the garlic head in half through the cloves and squeeze the garlic from each half into the flavored butter, leaving the papery skins behind. Season with salt and pepper and beat to mix.

Lay a 12-inch square piece of plastic wrap, waxed paper, or parchment paper on your work surface and mound the flavored butter in the center. Roll it up into a cylinder, twisting the ends to compact the butter. Chill the butter in the refrigerator or freezer until firm. The flavored butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer. To use, unwrap the roll and cut crosswise into 1/2-inch slices.
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