Templar's Table Recipes

Here are just a few suggestions for using this versatile butter.

Meat, poultry, and game were made for this rich butter. Once the meat is cooked nearly to perfection, cut a medallion of Buerre Café de Paris and place it on top of the selection. Put under the broiler, or just in the oven, for 30 seconds to a minute. The butter will glaze the piece of meat and give it the unique Buerre Café de Paris flavor!

Crostini - Spread a small bit of BCDP on a slice of baguette. Broil or place in oven for 30 seconds to a minute (on high), remove and serve hot! At home, soften the butter and spread it on hot toast when it comes out of the toaster.

Smoked Salmon - We found this use quite by accident. Spread a little BCDP on a cracker and top with smoked salmon. We prefer the peppered smoked salmon for this.

Rice Pilaf - Saute shallots and rice in the Café de Paris Butter for a surprisingly rich Pilaf. Finish the dish with additional butter and a splash of Chablis when it comes out of the oven.

Sauces/Gravies - Everything from cream sauce to demi-glace, just stir into the cream sauce when making it, or mount* the demi-glace just prior to serving. Your diners won't know what you did, but they will know it's different and delicious.


* mounting a sauce means to add the butter at the very end to add a reach sheen.

Place slices of escargot butter atop each dish holding individual portions of escargot. Broil until glazed.

Try adding it to an allemande sauce (or any cream sauce) for that indefinable lagniappe, as Meg would say.

Spreading it on garlic bread makes a truly exceptional addition to a classic Italian meal.

This blend of over 15 herbs and spices makes it easy to recreate your favorite Italian dishes without having to buy all the individual ingredients that will then just sit on your shelf.

Homemade Italian Pasta Sauce
1 8 oz. can of tomato paste
1 32 oz. can of whole peeled tomatoes, drained (plum or roma preferred)
Add Italian seasoning to taste.
Add wine and/or sugar* to taste.

* TT Italian seasoning contains no sugar. Some people like wine in their sauce and some don't. We feel only you can make that decision so only you can decide how much sugar to add.


Italian Sausage
Add Italian seasoning and blackening spice to any ground pork to make an amazing Italian sausage dish!

Fish
Dredge fish in Blackening Spice, then sear in a white hot cast iron skillet for 2 minutes on each side, gently pouring 2oz of clarified butter on each side. Serve with lemon. For an even tastier treat, ladle a lemon Buerre Blanc over the fish when serving it.

Steak
We made this for a friend's birthday at 3 Doors Down. He is a Cajun native and loved it! Coat the filet with Blackening Spice. Cook Black and Bleu. Serve with lemon Buerre Blanc.

Chicken
Mix 1 teaspoon Blackening Spice with ¼ cup flour. Dredge chicken in mixture and cook at medium heat on stovetop in butter and oil, or lard. By the way, we aren't sure what the Colonel's 'Secret Herbs and Spices' are, but we bet the Cajun in you will like this even better.

Chili
When your Chili, or any other dish that you serve 'HOT' needs a little more heat, add Blackening Spice a little at a time. Warning: Will peel paint from the walls! The balance of herbs and spices in the mix will add the 'heat' you want, without altering your basic flavor. This is one of the great uses for our Blackening Spice.

Brisket
Rub the brisket with Blackening Spice and let sit overnight, wrapped in saran wrap. Turn the flames up high and sear the brisket all around. Turn the heat down and cook normally. Baste with your favorite sauce while cooking. A sweet / tangy sauce will best balance the seasoning.