Carbohydrate Friday!

Why use just plain butter? Everything is better with bacon. And cheese.

BACON BLUE CHEESE BUTTER
recipe and image via Steamy Kitchen

1 strip bacon, cut into 3 pieces
1/2 cup unsalted butter (1 stick), softened to room temperature
1/4 cup blue cheese, crumbled
9-inch x 13-inch piece parchment paper

Heat a frying pan over medium-high heat. Add the bacon and cook until crisp (or use your preferred method of bacon cooking). Drain, pat dry and chop the bacon into very fine pieces. Add the bacon, blue cheese crumbles and the butter in a bowl and use a fork to mix well.

Lay the parchment paper flat with the long side facing you. Spoon the butter mixture near the bottom of the paper. Roll the paper up, smoothing out the butter to resemble an even log about 1 1/2-inches in diameter. Try to roll it pretty tight to get rid of any trapped air. Twist the ends of the parchment paper to secure and refrigerate for at least 1 hour until butter is firm. To use, unwrap the parchment paper and cut butter into 1/2-inch circles. Re-wrap remaining butter in parchment paper and refrigerate up to one week.

Makes a perfect topping for a fresh-from-the-grill steak!

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