Chipotlecompoundbutter Recipes

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GRILLED T-BONES WITH CHIPOTLE CHILI RUB AND CILANTRO-LIME COMPOUND BUTTER



Grilled T-Bones with Chipotle Chili Rub and Cilantro-Lime Compound Butter image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 29m

Yield 4 servings, plus extra reserved compound butter

Number Of Ingredients 7

2 sticks butter
3 tablespoons finely chopped cilantro leaves
1 lime, juiced and zested
2 tablespoons steak seasoning blend for the grill (recommended: Montreal Seasoning by McCormick)
1 tablespoon chipotle (smoky) ground chili powder or dark chili powder
1 tablespoon sweet paprika
4 T-bone steaks, 1 1/2 inch thick

Steps:

  • Preheat a two-burner grill pan over high heat or a table-top electric grill to high or preheat the outdoor grill.
  • Cut butter into chunks. Place butter in a bowl. Place bowl in microwave and cook on high for 15 seconds. To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast going over the herbs again and again. Stir in chopped cilantro and lime zest and juice into the butter using a rubber spatula. Transfer the butter onto a large strip of plastic wrap.
  • Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape. Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again.
  • Remove the steaks from the refrigerator and unwrap.
  • Combine the steak seasoning blend with hot chipotle pepper and sweet paprika. A tablespoon is about a palm full of powdered or ground seasonings. Rub the seasoning blend into the steaks, distributing the spices evenly among them. Go wash up. Using tongs, place steaks on screaming-hot grill, carefully place the thin tip of 1 steak facing the wide end of the next so that all 4 steaks fit onto the grill pan or grill grate at the same time. Cook steaks 6 to 7 minutes on each side for medium doneness. Remove steaks and let them rest so that the juices can redistribute, 5 minutes.
  • When ready to serve, top steaks with disks of sliced compound butter and serve with salad or vegetables on the side. The smashed cheesy potatoes and sauteed sliced vegetables make especially tasty side dishes for these steaks.

CHIPOTLE COMPOUND BUTTER



Chipotle Compound Butter image

Make and share this Chipotle Compound Butter recipe from Food.com.

Provided by Rita1652

Categories     Peppers

Time 10m

Yield 16 serving(s)

Number Of Ingredients 2

1 chipotle chile in adobo, minced
8 tablespoons butter, room temperature

Steps:

  • Blend together and use over grilled steak.

Nutrition Facts : Calories 50.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 40.9, Protein 0.1

CHIPOTLE BUTTER



Chipotle Butter image

Spicy! Try using this on grilled chicken or rubbing some on corn on the cob. If you like spicy popcorn, try melting some of this and pouring it over your next batch. Easy to freeze and use when you need it. Will keep 3-6 months frozen.

Provided by PalatablePastime

Categories     Spreads

Time 10m

Yield 1/2 cup

Number Of Ingredients 3

1/2 cup butter, softened (1 stick)
2 -3 chipotle chiles (canned)
2 teaspoons adobo sauce (from canned chipotle chiles)

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.

Nutrition Facts : Calories 1699.6, Fat 184.9, SaturatedFat 116.7, Cholesterol 488.1, Sodium 1323.7, Carbohydrate 16, Fiber 2.7, Sugar 9.7, Protein 5.3

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