November 10, 2014
From: Kachina Southwestern Grill, Westminster, CO. Yield: ½ lb.
½ lb. whole butter, softened
½ cup pepitas (pumpkin seeds)
1/3 oz. garlic, minced
1/3oz. shallot, minced
1/6 oz. fresh parsley, chopped
to taste, salt and pepper
In an oven preheated to 350°F, toast pumpkin seeds for 3 to 5 minutes or until golden brown. Cool and grind in blender, leaving slightly chunky. Sweat garlic and shallots, being careful not to burn them. Cool. In a stand mixer, whip softened butter until creamy and fluffy. Combine all ingredients in the mixing bowl and whip thoroughly until evenly incorporated. Be sure to scrape sides of bowl to ensure even mixing. Store in a dish and pound butter to eliminate any air pockets. Wrap in plastic wrap and refrigerate.
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