Ancho Chili Garlic Butter Recipes

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GRILLED CORN WITH ANCHO CHILE BUTTER



Grilled Corn with Ancho Chile Butter image

Provided by Marcela Valladolid

Categories     side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 6

1 whole head garlic
2 sticks unsalted butter, softened
2 ancho chiles, stemmed, seeded, deveined and ground, or 2 tablespoons ancho chile powder
Salt and freshly ground black pepper
Salt and freshly ground black pepper
8 ears corn

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 CHILI GARLIC BUTTER



Ancho Chili Garlic Butter image

Provided by Molly O'Neill

Categories     easy, weekday, dips and spreads

Time 15m

Yield One-quarter cup

Number Of Ingredients 4

1 small ancho chili
4 tablespoons unsalted butter, softened
1 small clove garlic, peeled and minced
1/4 teaspoon salt, plus more to taste

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

ANCHO CHILI BUTTER



Ancho Chili Butter image

Provided by Molly O'Neill

Categories     condiments, side dish

Time 20m

Yield .5 cup

Number Of Ingredients 3

2 small ancho chilies
1/2 cup unsalted butter, softened
1/2 teaspoon kosher salt, plus more to taste

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

NEW YORK STEAK WITH ROASTED GARLIC AND ANCHO BUTTER



New York Steak with Roasted Garlic and Ancho Butter image

Provided by Marcela Valladolid

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 6

1 whole head garlic
2 sticks unsalted butter, softened
2 ancho chiles, stemmed, seeded, deveined and ground, or 2 tablespoons store-bought ancho chile powder
Salt and freshly ground black pepper
4 (8 to 10-ounce) New York steaks
2 tablespoons olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Wrap the head of garlic with aluminum foil and roast for 40 minutes. Remove from the oven and let cool enough to handle.
  • Squeeze the garlic from its papery skins into a small glass bowl and combine together with the butter and ancho powder, mixing well. 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 firm, about 1 hour.
  • Prepare a barbecue to medium-high heat. Brush the steaks with olive oil and sprinkle with salt and freshly ground black pepper. Grill the steaks to desired doneness, about 6 minutes per side for medium doneness. Transfer to a platter and tent with foil to keep warm. To serve the steaks, top each with a pat of roasted garlic butter.

CHILI-GARLIC BUTTER



Chili-Garlic Butter image

Sambal Oelek is an Asian ground chili paste that can be used in so many recipes for a spicy kick. I use it in many of my dishes. I made this recipe as a sauce to dip my grilled shrimp into. Yum! If you can't find chili paste, substitute Sriracha or another bottled chili hot sauce.Chili

Provided by Deedee A.

Categories     Sauces

Time 3m

Yield 1/2 tablespoon, 1-2 serving(s)

Number Of Ingredients 3

2 tablespoons butter, unsalted
1 garlic clove, pressed
1/2 teaspoon sambal oelek

Steps:

  • Combine ingredients in a small bowl and microwave until melted (about 45 seconds). Use as a sauce to dip grilled shrimp, or spread on crusty bread before grilling. You can also refrigerate until firm, then top grilled oysters or steak with a dab of it.

Nutrition Facts : Calories 208.1, Fat 23.1, SaturatedFat 14.6, Cholesterol 61.1, Sodium 203.3, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 0.4

ANCHO CHILE BUTTER W/ ROASTED GARLIC



Ancho Chile Butter W/ Roasted Garlic image

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

1/2 lb unsalted butter, softened
1 1/2 tablespoons dried ancho chile powder
2 tablespoons roasted garlic paste
1 teaspoon brown sugar
1 teaspoon finely-grated lime zest or 1 teaspoon lemon zest
1 tablespoon fresh lime juice or 1 tablespoon lemon juice
2 tablespoons chopped fresh cilantro
salt and pepper

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

GRILLED CORN WITH HONEY-ANCHO CHILE BUTTER



Grilled Corn with Honey-Ancho Chile Butter image

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

8 tablespoons (1 stick) unsalted butter, room temperature, divided
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 tablespoon honey
1/2 teaspoon dried oregano
1/2 teaspoon coarse kosher salt
1/4 teaspoon granulated garlic or garlic powder
1/4 teaspoon onion powder
8 ears of corn, husked
Ingredient info: Ancho chile powder is available in the spice section of many supermarkets and at Latin markets.

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.

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