Joel Salatin of Virginia's Polyface Farm discusses his radical farming philosophies.
Anchovy Compound Butter
3 anchovy fillets, diced
1 Tablespoon freshly cracked black pepper
1/2 cup (1 stick) unsalted butter
Add all ingredients to the food processor and process until ingredients are fully incorporated. Form the butter mixture into a log, wrap in plastic wrap and refrigerate for at least 20 minutes until firm enough to slice. Store for up to 6 months in freezer, using as needed.
***Suggested uses include, sauteing chard or other greens in a ratio of 6 tablespoons of compound butter per pound of fresh greens. Also delicious when used to finish a steak by topping with a slice of compound butter.
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