Butter Done Right!
I'm a big fan of seasoned butters. I've made a few small bowls here and there for different dishes. I bet you may have done so as wel, at least on a small scale. How many times have you blended butter with cinnamon or brown sugar for toast, added Italian seasoning or other spices for a steak butter. I'm a sucker for hot cinnamon toast. Imaging doing those simple dishes.... and then taking it about ten levels higher!
That's what Dave Smith and Paul Tripp have done with Dave and Paul's Compound Butters. Now, I'm not bashing my good old cinnamon toast, but I have to be honest and say that the Dave & Paul's Oddly Orange Compound Butter put put my toast topping to shame! I was lucky enough to have the opportunity to sample some of Dave and Paul's creations and try them in a few recipes.
I decided that the dishes I should try should be simple and easy that would be similar to something anyone could try in their own home, as they would do with regular store bought butter. I made a seafood dish, a muffin and my down fall... garlic bread. I'll post the quick recipes below.
Dave and Paul have backgrounds that are anything but culinary. Dave Smith is a native of the United Kingdom with a background in banking and the credit card industry. Paul Tripp served with the National Security Agency. Now the two both live in Missoula, Montana and after they became friends decided that they both wanted to do something completely different.
According to the pair the basic idea was to become the Ben and Jerry's of Compound butter... compound butter? Yep, the flavored butters were something that both of their grandmothers made while growing up. As adults they were always please by the results and smiles that came from others when someone sampled their offerings. After brainstorming for a bit they decided that was the business they wanted to be in.
A few tips for Dave and Paul's Butter. Allow the butter to come to room temperature before serving. You don't need to do this to the whole tub, just what you are serving. It will be smooth and creamy. The butter will keep for 60 days in the fridge or up to 6 months frozen.
I'm a fan, the family is as well. I can tell because after a batch of yeast rolls most of any remaining butter I had left in the fridge was quickly used up. Here are a few of the things I used the Dave and Paul's butter on besides Toast and Biscuits... Man, that Oddly Orange made for GREAT TOAST!
Garlic Toast with Dave & Paul's Green Garlic
Pretty simple, instead of butter and a bunch of seasonings I just used French rolls sliced, topped with Dave and Paul's Green Garlic Compound butter and some Italian blend cheese. Toasted lightly and served up hot. No additional spices were needed.
Broiled Tilapia with Dave & Paul's Oddly Orange
I used some frozen tilapia fillets thawed in cool water with a dash of lime juice. I patted them dry, placed in a glass baking dish coated with non-stick spray. I used a small amount of the Dave and Paul's Oddly Orange butter that I melted to lightly baste the fillets. a quick sprinkle with some Cajun Seasoning made for a pretty neat dish! The under flavor of the butter would also be great on shrimp.
Mini Blueberry Muffins with Mighty Maple
I made a batch of mini blueberry muffins and decided to brush the tops with the Dave and Paul's Mighty Maple butter that I had warmed up. These little guys were slightly addictive with the added Maple flavor. The Maple seemed to be a favorite with hot rolls, bread, biscuits the muffins and more. Every one that tried the Mighty Maple enjoyed it.
You can order Dave and Paul's from their site or you can find their product at a growing number of retail grocery stores. I've added all of the contact information below. For some reason, I don't think my butter mixed with cinnom and brown sugar will ever be the same again!
The Smoke Stack Co. â— 209-747-9146 â— www.daveandpauls.net
Photos and story by Kent & Ally Whitaker