Salami and Dijon Compound Butter

Salami compound butter recipe

Compound butter isn’t something that you see all that often anymore, which is a bit of a shame. It’s a great way to add some last minute flavour on top of anything from a trap of beautifully roasted zucchini to still-hot-from-the-pan seared pork chops. One of the best things about making a compound butter like this (the cured pork, a.k.a. salami, adds an extra nice flavour and texture) is that it lasts forever in the fridge, so you can have it on-hand and ready to slice to melt onto whatever you see fit.

The world is your oyster with this compound butter and, speaking of oysters, a little bit of this on top of some grilled oysters would be absolutely delicious!

What you’ll need…

1 cup unsalted butter (room temperature)

1/4 cup diced salami

1 tablespoon grainy dijon mustard

1 tablespoon honey

1 teaspoon ground black pepper

1 teaspoon chili flakes

Directions:

Place all ingredients in a food processor and pulse until a fine paste forms.

Spread out a 1′ piece of plastic wrap on the counter and use a spatula to spoon out contents from food processor on top.

Fold one half of the wrap over top of the butter mixture and roll gently until you form a tube approximately 1″ thick.

Roll up completely with plastic wrap and twist end to seal.

Keep refrigerated and use as desired.

Yields 1 1/3 cups compound butter

Total prep time…10 minutes

Recipe: Chef Justin Leboe’s Pork Shoulder with Brown Sugar Mustard Glaze

Roast pork shoulder recipe

The pork recipes keep coming from some great Calgary chefs. This simple roasted pork shoulder dish, courtesy of Model Milk’s chef/owner, Justin Leboe can definitely feed a group! So, if you’re planning to have friends over sometime soon, this will be the perfect main course.

If you end up with any leftovers (doubtful, really), use the remaining meat in sandwiches the next day. I mean it is picnic season, after all!

What you’ll need…

1 3-4 lb pork shoulder

kosher salt

cracked black pepper

1 cup brown sugar

1 cup grainy mustard

Directions:

Preheat oven to 275 degrees.

Combine brown sugar and grainy mustard and whisk until well combined.

Generously season pork shoulder with salt and pepper and place in roasting dish.

Brush half of the sugar and mustard glaze on to the pork shoulder and place in preheated oven.

Roast at 275 degrees for 1.5-2 hours.

Remove pork shoulder and heat oven to 375 degrees.

Brush remaining glaze on to the pork shoulder and return to the oven.

Roast at 375 degrees until caramelized, approximately 40-45 minutes.

Remove pork shoulder from oven and allow to rest (covered with aluminum foil) for at least 5 minutes.

Carve and serve warm.

Serves 4-6

Total cook time…2 hours, 45 minutes