07-31-2014, 07:48 PM
[#0000FF]Now you're thinking. The key is to melt the bouillon in the hot butter so it becomes a solution, rather than particles in suspension. I sometimes melt it in a small amount of water in the microwave and then mix it in with the butter and some lemon juice.
As you might suspect, you can't brush on the butter too heavy or it drips and flames up. But it sure makes for some good "Willard Bay Sole"...cookie cutter kitties grilled in a basket...with the shrimp, butter and spices. See pic.
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As you might suspect, you can't brush on the butter too heavy or it drips and flames up. But it sure makes for some good "Willard Bay Sole"...cookie cutter kitties grilled in a basket...with the shrimp, butter and spices. See pic.
[/#0000FF]
[signature]