Gorgonzola Butter

• 2 heads of garlic, top 3/4 inch cut off to expose cloves
• Mongolian Fire oil
• 1 stick butter, room temperature
• 1/3 cup crumbled Gorgonzola cheese (about 2 ounces)

Preheat oven to 350°F. Place garlic on piece of foil; drizzle with Mongolian Fire oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with the chile peppers of your choice (in any form, really). Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap, form butter into log, wrapping plastic tightly around butter. Chill.

You can actually add just about any seasoning or herb to this...I plan on trying some wasabi powder the next time. What do you do with it when done? It's great on baked potatoes, on top of a nice steak, things like that...use your imagination, eh?