Compound Butter Round Dos

I remember when we first made compound butter in my Culinary 1 class. I was amazed at how simple and yet how versatile an ingredient it could be. Simply butter (however fatty) with whatever ingredients you so choose! Some vegetables. Some herbs. Fruits, nuts and seasons. The first time I made compound butter, I added lemon and basil. This time for class we were asked to make a fire roasted red pepper butter. I wish I had the foresight to take a photo of the fire roasting pepper process, perhaps I was too enthralled. We literally stuck the full bell pepper straight onto the gas stove iron grates. Let it blister, they said. The pepper blackened all over and I removed it from stove top and let it cool. Once cooled, I took a pairing knife and removed all the charred blackened skin. Once red again, I finely chopped the pepper and added it to the softened butter. I evenly mixed the peppers and butter in a small mixing bowl (8 oz of butter) and placed the compound butter onto a large sheet of plastic wrap to roll the mix into log form. The log shape makes it ideal for slicing and topping on whatever you want. In class we topped the silver dollar butters on grilled chicken. This morning I made an egg sandwich, toasting the bread in pepper butter in the skillet. BUTTER! Mmm.