Flavored Butter Chili And Garlic Butter Recipes

FLAVORED BUTTER: CHILI AND GARLIC BUTTER

Flavored Butter: Chili and Garlic Butter image

Gifts or fridge. Uses: on grilled chicken, fish, lamb, steamed vegetables such as broccoli & cauliflower*

Provided by Annacia

Categories Weeknight

Time 5m

Yield 5 ounces

Number Of Ingredients 4

Ingredients

5 ounces butter, unsalted
1/2 long red chili, finely chopped
1 garlic clove, pounded till smooth
1/4 teaspoon maldon salt (Maldon or Fleur de Sel are very nice but not required)

Steps:

Mix all until smooth and store in refrigerator.
FOR GIFT:.
Wrap each butter roll in foil and then tissue paper, twisting the ends like a sweet wrapper.
Add a label with the flavour.
Include suggestions for uses or recipes and bundle together in a gift basket.

CHILI GARLIC LIME COMPOUND BUTTER FROM PLATTERS AND BOARDS

Chili Garlic Lime Compound Butter from Platters and Boards image

Reprinted from Platters and Boards by Shelly Westerhausen and Wyatt Worcel with permission by Chronicle Books, 2018. Compound butter is just a fancy way to refer to flavored butters. These can be served soft, right out of the food processor, in a small dish, or rolled in parchment paper and firmed up in the refrigerator before being served by the slice. These butters have a great texture and color that will add depth to any presentation. They go great on fresh vegetables, crackers, or bread slices.

Provided by Food.com

Categories < 15 Mins

Time 10m

Yield 1/2 Cup Compound Butter

Number Of Ingredients 5

Ingredients

1/2 cup unsalted butter, at room temperature
1 teaspoon garlic and red chile paste
1 teaspoon fresh lime zest
1 1/2 teaspoons freshly squeezed lime juice (from about 1 lime)
1 dash fine sea salt

Steps:

Combine the butter, chili garlic paste, lime zest and juice, and salt in a food processor and process until the butter is smooth and the ingredients are completely incorporated, about 20 seconds.
Transfer the compound butter to a dish to serve right away or roll it up in parchment paper and store it in the refrigerator for at least 3 hours, or until firm.
Serve within 5 days or store it in the freezer, in an airtight container, for up to 6 weeks.
Get the book here: https://www.amazon.com/Platters-Boards-Beautiful-Spreads-Occasion/dp/1452164150/.

Nutrition Facts : Calories 1631.4, Fat 184.1, SaturatedFat 116.6, Cholesterol 488.1, Sodium 261.3, Carbohydrate 1.4, Fiber 0.1, Sugar 0.4, Protein 2

GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER

Grilled Chili Steak with Garlic-Lime Butter image

As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.

Provided by Chef John

Time 3h25m

Yield 2

Number Of Ingredients 13

Ingredients

2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon ground chipotle powder
1 teaspoon freshly ground black pepper
3 pinches cayenne pepper
2 (10 ounce) New York strip steaks
1 ½ teaspoons kosher salt
1 clove garlic, sliced
1 pinch salt
2 tablespoons salted butter, softened
1 medium lime, zested
1 teaspoon vegetable oil
grated lime zest for garnish

Steps:

Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
Remove from the grill and top with garlic-lime butter.

Nutrition Facts : Calories 630.2 calories, Carbohydrate 6.6 g, Cholesterol 163.3 mg, Fat 47.7 g, Fiber 2.3 g, Protein 44 g, SaturatedFat 20.9 g, Sodium 1734.2 mg, Sugar 0.8 g

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