Cilantro Garlic Butter

When I was a kid, Dad whose culinary talents were limited, used to grill London Broils for us on special occasions. We used to add Lea & Perrins Worcester sauce or A-1, but overtime, your palate demands a little more.

For the last 10 years, I’ve been using this combination to enhance my steak eating experience. It is a garlic butter with cilantro (if you are not a cilantro fan- sub flat leaf parsley).

2 Tbsp of Butter (per person)- room temperature

3 or more cloves of garlic (pressed)

½ bushel of cilantro- cut

Mix thoroughly in a bowl and leave out at room temperature until steaks are ready, put a dollop or two under the steak when it is resting on your plate or smear it on top. Season with sea salt and cracked pepper. Enjoy.

Butter had a bad rap for a few years, but now is making a comeback. Recent studies have proven there is no correlation between saturated fat and cardiovascular disease.

Uncured Bacon

Come on guys we all love bacon, but the sodium nitrates go right through me, so I tried some bacon without sodium nitrates. Look for sea salt as a substitute instead. I tried several different brands, but for me Hormel’s Natural Choice (Original Uncured Bacon) had the best flavor and on sale at Kroger/Fry’s it is only $4.99, it costs a buck or two more than sodium nitrate, but it’s better for you. Bacon that is good for you, well almost.