CrayDad's Preserved Lemon Butter

When life gives you lemons...

Last year my parents were very kind to share with our family a large box of lemons. The only problem with lemons is they usually don't last that long. Some genius from Italy, northern Africa or India (who will remain uncredited) figured out a way to preserve these yellow wonders all throughout the year.

Preserved lemons are a powerhouse of lemon flavor. When made into a compound butter it will take your crawfish to an entirely new level.

Ingredients:

• 1 Preserved Lemon
• 1 stick Unsalted Butter
• Kosher Salt (optional)

Directions:

Allow the stick of butter to come to room temperature before continuing with the recipe. Separate the fruit from the peel. Finely dice the peel until it resembles extremely tiny cubes. Combine ingredients until thoroughly mixed. Taste and only add additional salt if needed. Place in the center of some plastic wrap and role carefully into a log shape. Refrigerate until hardened.

CrayDad's Chili Honey Butter

Heat meets sweet...

Our family's first crayfish boil was probably the most memorable partly because one of our condiments immediately disappeared. Who knew that when you take butter and combine chili with honey something magic happens. Smother it over corn, potatoes or crawdads and it will leave you longing for more.

Ingredients:

• Chili Pepper Flakes or Chili Powder
• Honey
• 1 stick Unsalted Butter
• Kosher Salt

Directions:

Allow the stick of butter to come to room temperature before continuing with this recipe. Slightly warm the honey until spreadable but not liquid. Add small amounts of chili, honey and salt to taste. Mix thoroughly to combine then taste. Once it is to your liking then place it in the center of some plastic wrap and carefully role into a log shape. Refrigerate until hardened.

CrayDad's Black Garlic Butter

You don't know the power of the darkside...

It is said that garlic can ward off vampires but did you know it also works on children? That is until our family discovered it's mild-mannered umami-packed cousin, black garlic.

Some say that black garlic originated in Korea and others say that it's fermented. Whatever the truth is one thing is for sure - it will make your tastebuds jump into light speed when paired with steaming hot crayfish.

In most grocery stores a few dollars can buy you a large amount of garlic heads. Black garlic on the other hand can run you about $10-$15 for a couple heads. We make black garlic at home and will post that recipe in the near future.

Ingredients:

• 1 head Black Garlic
• 1 stick Unsalted Butter
• Pink Himalayan Sea Salt

Directions:

Allow the stick of butter to come to room temperature before continuing with the recipe. Separate and peel the entire head of black garlic. Then either chop or smash the cloves and add it to the completely softened butter. Combine all ingredients until thoroughly mixed. Place in the center of some plastic wrap and role carefully into a log shape. Chill in your refrigerator until hardened.