Ancho Chili Butter Food

GRILLED CORN WITH ANCHO CHILE BUTTER

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.

GRILLED CORN WITH HONEY-ANCHO CHILE BUTTER

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.

ANCHO CHILI BUTTER

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.

ANCHO CHILE BUTTER

Steps:

• Fill a small bowl with very hot tap water. Place olive oil in small saute pan and set over medium-high heat. When oil barely begins to smoke, add chiles and roast, turning until skins are soft and slightly puffed. Remove chiles to the hot water and let soak for 30 minutes. In the same skillet and again over high heat, roast garlic cloves, shaking the pan until skins are golden brown and shriveling. Remove from heat. When cloves are cool to the touch, squeeze garlic out of the skins and reserve. When chiles have finished soaking, drain, seed, and stem them. Place them and the garlic in the bowl of a food processor equipped with a steel blade. Add coriander, salt, chili powder, lemon zest, and one-fourth of the butter. Process until all ingredients are well-pureed. Gradually add the rest of the butter and process until it is incorporated. Add parsley and process a second more just to fold in. Remove to a storage container and refrigerate to store. To use, melt the butter over low heat. MAKES 2 1/2 CUPS NOTES: The great thing about composed butters is that they keep so well and have so many uses. Let this butter, for example, hang around your refrigerator for a couple of months. Toss pasta with it. Make your next omelet with it. Saute boneless chicken in it. Dollop some on a piece of grilled fish. Cook shrimp in it. Spread it on slices of an old baguette, run them under the broiler, and serve as an appetizer that will bring guests back for more. See what we mean? And do not forget to melt some of the butter over a baked potato. This particular butter uses the mild dried ancho chile pepper to give it a South-west flavor and a rich, rusty color. Allow 2 tablespoons of butter for every 1/4 pound of pasta - a little more if you are adding other ingredients, such as vegetables or chicken, to the pasta. PREPARE-AHEAD/SERVING NOTES: The butter will keep refrigerated for at least three months. ESSENTIAL GEAR: Electric food processor HERE IS A GOOD USE FOR ANCHO CHILI BUTTER: Blanch asparagus spears (we especially like California purple asparagus for its plump, tender stalks that require no peeling). Allow 4 to 6 meaty spears per serving. Drain and rinse with cold water. Set aside. In a large saute pan, melt Ancho Chile Butter, allow 3 to 4 tablespoons per serving. Add asparagus spears and quickly warm in the hot butter. With tongs, remove asparagus to hot plates. Leave any extra butter in the saute pan. While asparagus warms, cook fresh egg fettuccine until tender. Drain and immediately toss with the remaining butter in saute pan. Serve the pasta over the asparagus spears and top with a light grating of Parmigiano Reggiano . Marcella Rosene, Pasta & Co. By Request, Coveted Recipes From Seattles Leading Take-Out Foodshop Adapted for MasterCook format by Brenda Adams Recipe By : Pasta & Co. By Request Posted to MC-Recipe Digest V1 #261 Date: Sat, 26 Oct 1996 16:06:45 -0700 From: Brenda Adams

ANCHO CHILI GARLIC BUTTER

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.

ANCHO CHILE BUTTER W/ ROASTED GARLIC

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.