A FUN WAY TO MAKE DELICIOUS MEALS. FAST.

Here's a secret weapon to take your EuroCAST cookware to even higher levels of culinary delight.

The version of compound butter we're using in today's recipe is a beautiful little concoction that takes several seemingly random elements -- miso paste, softened butter, and honey -- and blends them into a harmonious mix that makes for super-quick, amazingly sumptuous flavors.

PROCESS FOR THE CHICKEN

This chicken starts off in a very simple marinade of olive oil and soy sauce. This helps keep the chicken moist while building in some depth of flavor.

MARINATE AND ROAST

Marinate chicken quarters in 1 cup soy sauce and 1/2 cup olive oil. Leave them alone in your fridge overnight.

When you're preparing dinner, roast them up to a honeyed bronze in your EuroCAST large skillet. (See below for a special price on the 11" version of that skillet, which I use all the time -- and I mean all the time.)

Put some slices of the beautiful miso compound butter on top of each piece of chicken just as you tip them onto the sending tray.

It's as simple as that.

The butter melts on the way to the table, infusing the juices from the chicken with honey and Serrano, miso -- and, of course, butter.

A powerful flavor boom. Just because it vanishes before your very eyes doesn't mean it isn't going to win your heart.

COMPOUND BUTTER: TAKE FLAVOR TO THE STRATOSPHERE

The day before you first need some compound butter, soften butter to room temperature. A quarter cup will do.

Then collect the ingredients you'll put into it. Get a roll of wax paper handy -- even better, just rip off a couple of square sheets.

But what ingredients? Better than telling, let me show you: The picture below shows the compound butter fresh from the refrigerator, with the recipe on the butcher paper.

First, show how well you were raised and wash your hands with soap and water.

Work it all together in a bowl with your hands. Yes, it feels great, and I'd be lying if I said I didn't like this part. Then put it on your wax paper and shape it into a log. When it has the shape you see below, make sure it's fully covered in wax paper and put it in the fridge overnight. When you need it on the night of dinner, wait, wait, wait ... and then take it out right before you deliver the food to your guests -- a disk or two of the compound butter goes on cold, and melts on the dinner in transit to the table.

QUICK TIPS: MAKE YOUR COMPOUND BUTTER AS PERSONAL AS YOU WANT

• Compound butter like the one above is not just for chicken! Try my version above -- or one you invent yourself -- on a broiled piece of salmon, or a thinly sliced skirt steak.

• Some people don't geek out on spices quite as hard as I've been known to do. If you're one of those people ... swap out the spicy Serrano for rounder-tasting but still-bright diced red pepper.

• Switch the honey for molasses and add to fried chicken. Unforgettable.

Stay tuned: I'll introduce several more versions and ways to use compound butters in the weeks ahead.