Jalapeno Butter Recipes

PORTERHOUSE WITH JALAPENO BUTTER

Steps:

• Preheat grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Stir butter, jalapeno, and garlic in a bowl; set aside.
• Season both sides of steak with salt and pepper. Grill over hotter part of grill, covered, flipping once, until browned, 3 to 4 minutes per side. Slide to cooler part of grill; grill, covered, flipping once, until medium-rare, 7 to 8 minutes more per side. Remove from grill, and let rest 10 minutes. Serve with jalapeno butter. Filet mignon can be prepared this way as well. Sear two 8-ounce steaks over direct heat for three minutes per side; grill over indirect heat until medium-rare, five to six minutes more per side.

RIB-EYE WITH JALAPENO BUTTER

Steps:

• Stir together butter, jalapeno, and garlic in a small bowl. Heat grill to medium-high, with an indirect-heat zone. Generously season both sides of steak with kosher salt and pepper. Lightly brush grates with oil.
• Grill steak over direct heat until browned, 3 to 4 minutes per side. Move to indirect heat; cook, covered, turning once, until a thermometer inserted in thickest part (avoiding bone) registers 125 degrees to 130 degrees for medium-rare, 7 to 8 minutes more per side. Let stand 10 to 15 minutes. Spread about 2 tablespoons jalapeno butter on steak; sprinkle with flaky salt. Serve with greens, onions, and more jalapeno butter on the side.

JALAPENO BUTTER

Steps:

• Squeeze the juice from the lemon.
• Use a fork to cream all the ingredients together.
• Cover, or wrap, and refrigerate until needed.

JALAPENO BUTTER!

Steps:

• Make sure that the Jalapenos are diced really small! Make sure that the butter is luke warm. With a fork, mix the stick of butter and Jalapenos together. Slowly stir in the garlic and you should have a creamy looking blend of butter! This is soooo goood! I just had it tonight for the 10th time!

JALAPENO BUTTERED CORN

Steps:

• Prepare a grill or grill pan to high heat.
• Grill the jalapenos, turning them occasionally, until charred on all sides, about 10 minutes. Transfer them to a cutting board and let cool for 5 minutes. Keep the grill on high heat.
• Using a small paring knife, peel the jalapenos. Scrape out and discard the seeds and veins. Coarsely chop the chiles and transfer them to a medium bowl. Add the butter, garlic, and parsley and mash together. Season the jalapeno butter with salt and pepper, to taste. Put a square piece of plastic wrap on a work surface. Spoon the jalapeno butter onto the center and roll it up into a 1-inch-diameter log. Refrigerate it until firm, at least 30 minutes, or up to 1 week.
• Grill the corn on the hot grill or grill pan, turning occasionally, until it is browned in spots and the kernels are tender, about 15 minutes. Transfer the ears to a platter. Top each ear with a pat of the jalapeno butter, sprinkle with queso fresco, and serve.

JALAPEñO BROWN BUTTER

Steps:

• Melt the butter in a small sauce pan set over medium heat, and when it foams, add the diced jalapeño.
• Continue cooking, swirling the mixture occasionally and stirring with a spoon to prevent the milk solids from sticking to the bottom of the pan, until the butter has turned brown and gives off a toasted, nutty aroma, approximately 4 to 5 minutes.
• Remove from heat, allow to cool slightly before tasting and add salt and pepper if desired. Serve immediately with steamed clams, or as a sauce for sautéed fish.

JALAPENO BREAD & BUTTER PICKLES

Steps:

• In a large container, combine cucumbers, onions, jalapenos and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from heat., Carefully ladle hot mixture into seven hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

BACON-WRAPPED PEANUT BUTTER JALAPENOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill each jalapeno half with peanut butter; wrap jalapeno with half slice of bacon, and secure with a toothpick. Arrange the wrapped jalapenos on a baking sheet.
• Bake in the preheated oven until the bacon is dark brown, about 25 minutes.