This homemade hot sauce is good for what ails ya…or any recipe that needs a little push. It is particularly good splashed on No-Frills Oyster Roast instead of Tabasco sauce.

This is also a great steak recipe for any time of the year. For the carb-counters, the only carbs come from the touch of Pernod that you use to flavor the compound butter—but it is infinitesimal! A compound butter is a fancy term for butter that is softened, flavored with herbs and spices and re-formed into a stick or log shape. Restaurants often use a coin-shaped piece of these butters to garnish entrees to “finish” the dish and add a burst of flavor. The butter can be made up to 2 days in advance, and it turns an ordinary steak into an extra-ordinary one. If you have any leftover butter, it is great on grilled chicken and fish, or use it to make your morning scramble—amazing!!