Ancho Chili Garlic Butter Food

CHILAQUILES WITH ANCHO CHILI SAUCE

Steps:

• For the crème fraise, stir 250 ml of whipping cream and 2 tablespoons of buttermilk together in a loosely covered glass jar. Leave on the counter for about 12 hours. After 12 hours stir to check the consistency...it should be magically thick and rich like yogurt. Keep in the fridge for 10 - 14 days.
• Ancho chili sauce time...Add the chili powder, onion, tomato, serranos, garlic, cilantro and salt and puree until smooth.
• Preheat a large pot on medium high, add the oil and then carefully pour the contents of the blender into the hot oil. Cook the sauce until it begins to thicken (about 7 mintues).
• Add the lime juice and zest, stir and check the taste. Set aside for the moment.
• Working in batches fry the tortillas in 350° F oil until golden and crisp and place on paper towel.
• Once the tortillas are finished toss them in a frying pan with the enough ancho sauce to coat them completely and cook for about 3 minutes, stirring frequently.
• Plate the coated chips and garnish as desired. Serve immediately.

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 CRUSTED PORTERHOUSE STEAK

Steps:

• Rub the ancho, garlic, salt and pepper into each side of the porterhouse steak. Get it good and in there.
• Heat a cast iron pan to medium-high heat and add the oil.
• Set the ancho-rubbed porterhouse into the pan and let it sit for 5 minutes, without touching it.
• Flip and add the butter over the top. Cook for 4 minutes more.
• Remove the steak from the heat and let it rest for 5 minutes before slicing.
• Enjoy!

MEXICAN CHILI BUTTER

Steps:

• Place ancho chili in a small bowl and pour the boiling water over it (if using fresh jalapeno omit this step) Drain the chili& place chili in a blender with 1 1/2 tbsp of the soaking water, discard the rest of the soaking water, and process until very smooth, cool completely (with the jalapeno just process until smooth) Beat butter until fluffy.
• Beat in the garlic& oregano.
• Graduallybeat in the chili to blend throughly.
• Mold into a small bowl, cover& refrigerate to firm.

"ESQUITES" CORN TWO WAYS, FLAN AND TRADITIONAL

Steps:

• For the Corn Flan:Preheat an oven to 325 F (160 C). Grease four 4-ounce (120 ml) ceramic ramekins.
• Blanch corn kernels in boiling, salted water for 2 minutes, then drain.
• Add blanched kernels to a blender with milk and process until smooth.
• Strain the mixture through a mesh strainer into a small saucepan and warm gently over medium heat. Season with salt and pepper.
• In a medium mixing bowl, whisk sugar and eggs vigorously until uniform in texture but not aerated. Add the warm corn milk into eggs gradually, a few spoonfuls at a time, whisking well between additions to temper the mixture and prevent curdling.
• When combined, strain well and divide into the prepared ramekins. Place the filled ramekins into heavy, square oven-ready baking dish, add enough water to the baking dish to come half-way up the sides of the ramekins.
• Bake for 45 minutes, until the corn mixture is no longer liquid.
• Remove the custards from the water bath and rest at room temperature for 30 minutes.
• Refrigerate for at least 2 hours before serving.
• For the Mexican Spice Blend:Combine the ancho chili powder, cayenne, paprika, cumin, oregano, onion powder, garlic powder, chili flakes, and salt. Add all to a spice grinder, and process to a fine powder.
• For the Traditional Esquites:Heat butter in a small saucepan over medium high heat. Add the onions and garlic, cook for 2 minutes until starting to soften.
• Add the corn and cook for 2-3 minutes, until hot.
• Add brown sugar and cream, stir, bring to a simmer and cook for 8-10 minutes.
• Season with salt and pepper, and add oregano. Cook for 2 minutes.
• Grate in the parmesan and stir. Keep warm.
• To Serve:Slide a small knife around the inside edges of the flan and invert onto a small dish.
• Use a small sieve to dust the Mexican Spice Blend onto the top and sides of flan. Transfer to a plate, and garnish with crushed freeze dried corn, do not cover, and allow a bit to fall off the side.
• Place 2 tablespoons (30 ml) of traditional esquites to the right of the flan, leaving some empty space between the two presentations.
• Top the traditional esquites with some Cotija, and torch lightly to add a bit of colour. Garnish with chives.

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.

NEW YORK STEAK WITH ROASTED GARLIC AND ANCHO BUTTER

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the head of garlic with aluminum foil and roast for 40 minutes. Remove from the oven and let cool enough to handle.
• Squeeze the garlic from its papery skins into a small glass bowl and combine together with the butter and ancho powder, mixing well. 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 firm, about 1 hour.
• Prepare a barbecue to medium-high heat. Brush the steaks with olive oil and sprinkle with salt and freshly ground black pepper. Grill the steaks to desired doneness, about 6 minutes per side for medium doneness. Transfer to a platter and tent with foil to keep warm. To serve the steaks, top each with a pat of roasted garlic butter.

CORN ON THE COB WITH GARLIC-ANCHO BUTTER

Steps:

• Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain.
• Finely chop cilantro and garlic together in a food processor. Add chile, lime juice, sugar, and salt, then process until finely chopped. Add butter and blend until smooth, then spoon into a ramekin.
• Cook corn in a large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Transfer with tongs to a platter and serve with butter.

GRILLED ANCHO BUTTER SHRIMP RECIPE

Steps:

• 1. Combine dry seasoning ingredients.
• 2. Begin preheating grill.
• 3. Melt butter in a saucepan, cooking gently over medium heat until lightly browned.
• 4. Add half of the dry seasoning mixture to the browned butter, mixing thoroughly.
• 5. Peel shells from shrimp and season them with the remaining seasoning mixture.
• 6. Skewer the shrimp and grill over direct heat for 2 minutes per side.
• 7. Remove shrimp from skewers and combine with ancho butter sauce in a mixing bowl. Serve and enjoy!

ANCHO CHILE AND ROASTED GARLIC BUTTER

Steps:

• Using mixer or possibly wooden spoon, beat all ingredients together till thoroughly combined. Store unused portion in plastic or possibly foil and chill for up to 5 days or possibly freeze for up to 3 months. This recipe yields about 1 1/2 c.. Comments: To roast garlic, halve heads horizontally. Drizzle with drops of extra virgin olive oil and lightly season with salt and pepper. Wrap in foil and roast at 375 degrees or possibly grill over moderate fire for 40 min, or possibly till garlic is soft and creamy. Cold and squeeze from husk. Yield: 1 1/2 c.

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 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 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.