Chipotle Lime Butter Recipes

CHIPOTLE-LIME BUTTER

Steps:

• Mix the butter, lime zest, mint, chile powder, garlic and 1/2 teaspoon salt in a medium bowl with a rubber spatula until well blended. Serve at room temperature or transfer the butter to a piece of plastic wrap, wax paper or parchment and roll it up, twisting the ends to make a tight log. Keep in the refrigerator for up to a week or in the freezer for 2 months.

GRILLED T-BONES WITH CHIPOTLE-LIME BUTTER

Steps:

• In a small bowl, combine the butter, chipotle, lime zest and juice, and 1 teaspoon salt. Mash with a spoon until smooth. Mound the mixture onto a square of plastic wrap, form into a log shape about 6 inches long, and roll up in the plastic; twist the ends of the plastic tightly to seal. Refrigerate until firm, about 1 hour.
• Prepare a grill for high-heat cooking. Rub some oil onto the steaks and sprinkle with salt and pepper. Brush the grill grate with oil. Grill the steaks, turning once, until an instant-read thermometer inserted horizontally in the meat but not touching the bone registers 130 degrees F for medium-rare, about 8 minutes per side. Transfer the steaks to a cutting board and allow to rest 10 minutes. Slice the steaks and divide among plates; top each serving with a slice of the chipotle butter.

CHIPOTLE-LIME GLAZE

Steps:

• In a small bowl, stir together marmalade, chipotle liquid, and lime juice.

FRENCH BREAD WITH CHIPOTLE LIME BUTTER

Steps:

• Preheat broiler.
• In a small bowl, combine butter, lime zest, lime juice, and pepper.
• Spread butter mixture evenly over cut sides of bread.
• Line a rimmed baking sheet with foil.
• Broil bread, buttered side up 5 inches from heat, for 1 to 2 minutes, or until toasted.
• Cut into slices to serve.

CHIPOTLE LIME BUTTER

Steps:

• Soften the butter at room temperature, or microwave for about 10 seconds. With a flexible spatula, mix in the flavor ingredients. Use the spatula to form the butter into a log on a piece of aluminum foil, plastic wrap, or waxed paper. Wrap the log and close tightly. Refrigerate or freeze.
• For the best flavor protection, place the wrapped butter log in a labeled and dated plastic storage bag. Well-wrapped Flavored Butters will keep in the refrigerator for about 2 weeks and in the freezer for 6 months. To use frozen butter, unwrap and slice off as much as you need. It may crumble if cut immediately out of the freezer, but it will slice cleanly after a few minutes at room temperature.

GIANT CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER

Steps:

• Build a fire in your grill; if using a gas grill, turn both burners to high.
• Put all spice paste ingredients in a food processor and purée. Rub steaks all over with paste (it will be rather thick) and set aside.
• Combine ingredients for cilantro-lime butter in a small bowl and mash with a spoon until well mixed and an even consistency.
• When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter, and serve.

CHIPOTLE BUTTER

Steps:

• Puree all in a blender or food processor.
• Place the butter on a sheet of plastic wrap and cover.
• Roll the butter up, forming it into a long log shape and place in the refrigerator or freezer until ready to use.
• Serve the rolled up log or cut off slices as needed.
• Goes great on grilled chicken and corn on the cob.

EASY GRILLED CORN WITH CHIPOTLE-LIME BUTTER

Steps:

• In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes. , Meanwhile, combine the remaining ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn.