CGB. It’s that great a condiment that it deserves a household abbreviation. I mean, I get tired of saying it and even typing it out. Mashed raw garlic mixed with sea salt and Indian chili powder then blended with high quality softened butter, like Plugra or Kerrygold or even Amul if you can find it. There, now you even have the recipe for CGB! Here are a few things you can do with it besides eat it off the butter knife:
- Melt a few tablespoons of CGB in a large pot. Add 1/4 cup popcorn kernels. Cover with lid. Await the popping. (Kids love this startle of a kernel flying out of a pot!) Sit down with big bowl of CGB popcorn and start a Bollywood movie like Jab We Met.
- Roast some simply seasoned salmon. Dollop salmon with 1 inch slice of CGB that has been previously frozen and partially thawed. The butter will ooze onto the hot fillet. Serve with beautiful assortment of side dishes like broiled rapini or buttered carrots with slivers of ginger and sprinkles of dried chillies.
- Slather on just grilled or boiled corn-on-the-cob. You can’t go wrong with this one.
- Use CGB as a starting point for any dish where you would mix in butter or use it to saute (savory recipes only please!). For example: scrambled eggs, buttered noodles or pasta, brussel sprouts, etc…
- Roux for mac and cheese. Though, the mac and cheese would turn out orange perhaps. I wonder what this kind of butter would do in a gumbo roux…
P.S. I have used CGB in all of the above except number 5 yet…keep you posted on how the gumbo goes.