Recipe - Grilled Red Onions With Balsamic Vinegar

1 Red bell pepper roasted seed
1 Jalapeno pepper roasted seed
2 Shallots, peeled and minced
1 teaspoon Minced garlic
One fourth teaspoon Cayenne pepper
1 tablespoon Dijon mustard
One half teaspoon Salt
One fourth pound Butter, softened

MIX ALL INGREDIENTS TOGETHER with the softened butter. Place the butter on
a sheet of plastic wrap or wax paper, and form it into a cylinder. Place in
the refrigerator to harden. To serve, cut pats from the log, and place on
top of grilled fish, poultry or meat. Makes 16 pats. NOTE: The butter can
be made up to 3 days in advance, or it can be frozen for up to a month.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini