ANCHO CHILI GARLIC BUTTER
Provided by Molly O'Neill
Categories easy, weekday, dips and spreads
Time 15m
Yield One-quarter cup
Number Of Ingredients 4
Steps:
- Stem the chili, break it open and shake out all of the seeds. Bring a small saucepan of water to the boil. Lower the heat, add the chili and simmer until softened, about 5 minutes. Drain and let cool. Use a small knife to scrape the flesh of the chili from the skin. Chop the chili until it forms a paste. You should have about 1 1/2 teaspoons.
- In a small bowl, cream together the chili and the butter. Stir in the garlic and salt. Use immediately or store in the refrigerator.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 7 grams, Sodium 42 milligrams, Sugar 0 grams, TransFat 0 grams
CORNBREAD MADELEINES WITH ANCHO CHILE BUTTER
Provided by Tia Mowry
Categories side-dish
Time 40m
Yield 6 to 8 servings (26 to 28 madeleines)
Number Of Ingredients 17
Steps:
- For the ancho chile butter: Mix the butter, cilantro, ancho powder, honey and 1/2 teaspoon sea salt in a small bowl. Set aside.
- For the madeleines: Preheat the oven to 400 degrees F. Spray the madeleine mold with cooking spray.
- Mix the cornmeal, flour, sugar, baking powder and 1/2 teaspoon kosher salt in a small bowl. Set aside.
- In a large bowl, whisk together the buttermilk, melted butter and egg until well mixed. Stir the flour mixture into the buttermilk mixture until just combined; do not overmix. Fold in the Cheddar, corn and jalapenos.
- Scoop 1 heaping tablespoon of the mixture into each madeleine mold. Gently tap the mold to release any air bubbles. Bake until golden brown and a toothpick inserted in the center comes out clean, 8 to 10 minutes.
- Serve the madeleines dolloped with the ancho butter.
ANCHO CHILI BUTTER
Provided by Molly O'Neill
Categories condiments, side dish
Time 20m
Yield .5 cup
Number Of Ingredients 3
Steps:
- Stem the chilies, break them open and shake out all the seeds. Bring a small saucepan of water to a boil. Lower the heat, add the chilies and simmer until softened, about 5 minutes. Drain and let cool. Use a small knife to scrape the flesh of the chilies from the skin. Chop the chilies into a paste, and cream together with the butter in a small bowl. Stir in the salt.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 24 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 15 grams, Sodium 81 milligrams, Sugar 0 grams, TransFat 1 gram
GRILLED CORN WITH ANCHO CHILE BUTTER
Provided by Marcela Valladolid
Categories side-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Wrap the head of garlic with aluminum foil and roast for 40 minutes. Set aside until cool enough to handle.
- Squeeze the cloves of garlic from their papery skins into a small glass bowl. Add the butter and ancho powder, mixing well to combine. Season with salt and pepper. Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder. Refrigerate until set, at least 30 minutes. (The butter can be made ahead and will keep for up to a week.)
- Preheat a grill or grill pan to high heat.
- Grill the corn, turning occasionally, until browned in spots and the kernels are tender, 15 to 20 minutes. Brush with the ancho chile butter and serve.
ANCHO CHILE BUTTER W/ ROASTED GARLIC
Make and share this Ancho Chile Butter W/ Roasted Garlic recipe from Food.com.
Provided by LBWs-Dad
Categories < 15 Mins
Time 10m
Yield 1 1/2 cups, 1 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together using electric mixer or spatula.
- Salt and Pepper to taste.
- Wrap in plastic wrap or store in air tight container.
- Refrigerate for up to 5 days or freeze for up to 3 months.
Nutrition Facts : Calories 1709.4, Fat 186.1, SaturatedFat 117, Cholesterol 488.1, Sodium 144.5, Carbohydrate 17.6, Fiber 4.3, Sugar 5.8, Protein 4.5
ACHIOTE BUTTER-BASTED TURKEY WITH ANCHO CHILI GRAVY
Categories Herb Pepper turkey Roast Thanksgiving Fall Bon Appétit
Yield Serves 14
Number Of Ingredients 8
Steps:
- Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose chilies in paper bag. Let stand 10 minutes to steam. Peel and seed chilies.
- Toast ancho chilies in heavy large skillet over high heat until color darkens slightly and chilies are fragrant, about 30 seconds per side. Transfer ancho chilies to medium bowl. Add enough hot water to bowl to cover chilies. Let stand until chilies soften, about 20 minutes.
- Puree 4 ancho chili halves with 1/2 cup soaking liquid in blender. Add roasted poblano chilies; puree. Season with salt and pepper. Drain remaining 2 chili halves; chill. (Puree and soaked chilies can be made 1 day ahead. Cover separately and chill.)
- Preheat oven to 350°F. Rinse turkey inside and out. Pat turkey dry. Sprinkle turkey with salt and pepper. Cut remaining 2 ancho chili halves into strips. Place chili strips and onion in turkey cavity.
- Mix butter and achiote paste in small bowl to blend. Run fingers between turkey breast skin and meat to loosen. Rub half of achiote butter over turkey breast under skin. Rub butter over outside of turkey. Place turkey in large roasting pan. Tuck wings under turkey. Tie legs together to hold shape. Pour 1 1/2 cups broth into pan.
- Roast turkey 45 minutes. Tent turkey loosely with foil. Continue roasting until meat thermometer inserted into thickest part of thigh registers 180°F, basting every 30 minutes with pan juices, about 3 1/2 hours. Transfer to platter. Tent with foil.
- Pour turkey pan juices into measuring cup. Spoon off fat from pan juices, reserving 1/4 cup fat. Add enough remaining broth to pan juices to measure 3 cups. Return 1/4 cup fat to roasting pan. Place pan over 2 burners set at medium heat. Add Masa Harina; whisk until mixture resembles paste, scraping up any browned bits, about 2 minutes. Gradually whisk in pan juices. Add chili puree; simmer 5 minutes to blend flavors. Season gravy with salt and pepper. Serve turkey with gravy.
MEXICAN CHILI BUTTER
Use this butter on chicken breasts & broil them. Also use on Bread or Bolillos (Mexican buns) or put a dab on your veggies.Great on Hamburger buns or steaks. Many used and it will keep in the freezer for over a month.
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 2/3 cup
Number Of Ingredients 5
Steps:
- Place ancho chili in a small bowl and pour the boiling water over it (if using fresh jalapeno omit this step) Drain the chili& place chili in a blender with 1 1/2 tbsp of the soaking water, discard the rest of the soaking water, and process until very smooth, cool completely (with the jalapeno just process until smooth) Beat butter until fluffy.
- Beat in the garlic& oregano.
- Graduallybeat in the chili to blend throughly.
- Mold into a small bowl, cover& refrigerate to firm.
Nutrition Facts : Calories 1305.1, Fat 140.2, SaturatedFat 87.6, Cholesterol 365.9, Sodium 999.8, Carbohydrate 16.2, Fiber 5.7, Sugar 0.2, Protein 5
SIZZLING ANCHO RIBEYES
"Here in New Mexico, we love the taste of chipotle chili on just about anything. This simple, delicious recipe proves that chipotle pairs perfectly with grilled steak."-Angela Spengler, Clovis, New Mexico
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the salt, chile pepper and pepper; rub over steaks. In another small bowl, beat butter and chipotle peppers until blended., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with chipotle butter.
Nutrition Facts : Calories 867 calories, Fat 66 g fat (29 g saturated fat), Cholesterol 232 mg cholesterol, Sodium 1926 mg sodium, Carbohydrate 2 g carbohydrate (1 g sugars, Fiber 1 g fiber), Protein 61 g protein.
GRILLED CORN WITH HONEY-ANCHO CHILE BUTTER
Provided by Rick Rodgers
Categories Side Vegetarian Low Cal High Fiber Backyard BBQ Corn Grill Grill/Barbecue Honey Butter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool.
- Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature.
- Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.
GRILLED CORN WITH ANCHO CHILE AND LIME BUTTER
Ancho chile peppers and fresh lime juice add a Southwestern flair to grilled corn-on-the-cob.
Provided by Allrecipes Member
Time 22m
Yield 8
Number Of Ingredients 7
Steps:
- Remove husks and silk strands from corn-on-the-cob.
- Combine butter with lime juice and seasonings. Mix until well combined. Spread half of butter mixture lightly over corn. Set remaining half of flavored butter aside.
- Place corn on preheated grill over medium heat and cook 6-7 minutes, turning often enough to cook on all sides without burning. Serve corn hot with remaining soft chile butter.
Nutrition Facts : Calories 181 calories, Carbohydrate 17.6 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 7.5 g, Sodium 166.7 mg, Sugar 3 g
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