The creator introduces a new variation of her 'jeweled radish butter' recipe, this time incorporating anchovies and Fresno chilis. She walks through the preparation process, showing how she chops the ingredients, mixes them into softened butter, and forms the mixture into a terrine with whole radish pieces inside. She then uses a fish-shaped cookie cutter for a thematic presentation, serves the butter on toasted bread, and tastes it, expressing her enjoyment of the flavor combination.
Transcript
I have made yet another jeweled radish better, and this one has anchovies. I'm obsessed with the fish. You need a fish cookie cutter. Anchovies, radishes, and better. What's not to like? The possibilities are really endless with these radish butter trines. And I was thinking the other day, like, why am I not putting anchovies in this? There is no better combo than anchovies and butter. I also thought it could be fun to kind of crank up the heat a little bit. So I also added some chopped Fresno chilies into this one. And yes, I am gonna drizzle in every last drop of that anchovy oil because it's gonna add a nice little salty punch. And then the anchovies got me thinking, you know, I have these fish shaped cookie cutters from some tea sandwiches I made a few months ago. I should probably go ahead and use that for the better, shouldn't I? Wow. That is cute.