Cajun/Creole Butter and Marinade

This is a must try for your next BBQ - perfect for rubbing into your chicken or turkey.





To a cup of softened butter I add:



1 T. good quality chili powder

2 T. brown sugar

Cayenne - use the amount you want - I use a scant teaspoon

1 t. garlic powder

1 t. onion powder

1 t. salt

1/2 - 3/4 t. pepper (black or white)



Combine until smooth.







for a nice marinade:



Combine 1/3 cup oil (my preference has always been corn oil) with 1/4 cup white vinegar (or cider if you want).

Finely mince a couple fresh garlic cloves, 3 - 4 T. bell pepper (I prefer red to green), 1 t. paprika, cayenne to taste (we are not heat people here), dry mustard to taste, 1/2 t. ground sage, pinch of oregano, salt and pepper to taste.







BUT - if you like to inject - here's a real treat to infuse some great flavor -



1 can chicken broth (14 1/5 oz.)

liquid celery and liquid onion and liquid garlic (roughly scant 1/4 c. each)

2 T. Worcestershire sauce

1 T. salt

1 t. pepper (black or white)

Cayenne to taste

Scant 1/4 c. hot sauce



Whisk well and inject in chicken or turkey.

via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/51056-cajun-creole-butter-marinade.html