Grilled Baguettes with Seasoned Butter
- 1/4 cup extra-virgin olive oil
- 2 tablespoons crab boil seasoning (recommended: Old Bay)
- 1 cup (1/2-pound) unsalted butter, room temperature
- Kosher salt and freshly ground black pepper
- 1 lemon, zested
- 4 pounds Portuguese linguica sausage, grilled
Heat the olive oil over medium-low heat in small saucepan. Once the oil begins to warm, whisk in crab boil seasoning. Bring the mixture up to a simmer and when it starts to foam, remove from heat and allow it to cool completely.
Purchase your favorite baguettes, slice lengthwise. Place baguettes over medium heat on the grill, cook on each side until a golden brown color is achieved. Remove from grill, slather with seasoned butter, cut and serve with grilled linguica sausage.
Cook's note: The seasoned butter can be refrigerated for 1 week and frozen for up to 6 months. Refrigerate until just firm enough to shape into a log roll. Put an 18-inch sheet of foil on work surface. Lay the butter down the center of the foil, forming a log about 1 1/2 inches thick. Wrap in foil and twist the ends to make a sealed log, like a tootsie roll. Remove your seasoned butter from the refrigerator and allow to reach room temperature before using.
Recipe courtesy of Michael Chiarello