Chili Butter Food

POTATOES WITH CHILI BUTTER

Steps:

• Put 1 pound new potatoes in a pot of cold salted water; bring to a boil and cook until tender, 15 to 20 minutes. Drain the potatoes. Melt 3 tablespoons butter in a saucepan with 1/2 teaspoon chili powder, and salt and pepper to taste. Drizzle over the potatoes.
• Serves: 4; Calories: 165; Total Fat: 9 grams; Saturated Fat: 5.5 grams; Protein: 2 grams; Total carbohydrates: 20 grams; Sugar: 1 gram; Fiber: 2.5 grams; Cholesterol: 23 milligrams; Sodium: 174 milligrams

CALABRIAN CHILE BUTTER

Steps:

• Heat oil in a medium skillet over medium-low. Cook chiles, garlic, and shallots, stirring occasionally, until soft but without taking on color, 10-12 minutes; let cool completely.
• Transfer chile mixture to a blender, add butter, and blend to combine. Add scallions, cilantro, parsley, lemon zest, lemon juice, oregano, mustard, paprika, and 2 Tbsp. salt. Pulse to combine. Taste and add more salt if needed.
• Do Ahead
• Chile butter can be made 1 week ahead. Cover and chill.

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.

CHILI BUTTER

Steps:

• In a small bowl, beat the butter, chili powder, mustard and cayenne until smooth. Refrigerate until serving. Serve with steak.

CHILI BUTTER

Steps:

• Combine all ingredients in a bowl until well incorporated. Serve soft or roll into a log in plastic wrap and chill in the fridge before serving.

CHILI-GARLIC BUTTER

Steps:

• Combine ingredients in a small bowl and microwave until melted (about 45 seconds). Use as a sauce to dip grilled shrimp, or spread on crusty bread before grilling. You can also refrigerate until firm, then top grilled oysters or steak with a dab of it.

CHILI-LEMON BUTTER

Steps:

• Mix ingredients in small bowl until well blended.
• Store refrigerated.
• Experiment- use it to replace part or all of the butter called for in recipes!

RIBEYES WITH CHILI BUTTER

Steps:

• In a small bowl, beat the butter, chili powder, mustard and cayenne until smooth. Refrigerate until serving., Rub the steaks with pepper and sugar. Grill, covered, over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Spoon chili butter over steak.

BEEF WITH THREE-CHILE BUTTER

Steps:

• Heat large skillet over medium-high heat. Add guajillo and ancho chile slices. Toast until fragrant and beginning to darken, stirring often, about 30 seconds. Add butter, shallots, and chipotle chiles. Stir just until chiles are coated with butter and shallots begin to soften, about 2 minutes. Add 1 cup water and simmer until dried chiles are soft and all water has evaporated, about 15 minutes. Mix in chives; season with salt. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
• Preheat oven to 450°F. Coat beef with 3 tablespoons oil, salt, and pepper, then parsley. Heat remaining 3 tablespoons oil in large ovenproof skillet over high heat. Add beef and sear until brown on all sides, about 6 minutes. Transfer skillet with beef to oven. Roast until meat thermometer inserted into center of roast registers 125°F for medium-rare, about 30 minutes. Let beef stand 10 minutes.
• Cut beef into 1/2-inch-thick slices. Spoon chile butter over and serve.

CHILI LIME BUTTER

Steps:

• Combine the juice until incorporated into the butter.
• Mix rest of ingredients into butter.
• Allow to stand at least 30 minutes for flavors to meld.

PEANUT BUTTER CHILI

Steps:

• Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.
• After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!

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.

GRILLED CORN WITH SPICY CHILI BUTTER

Steps:

• Melt butter in small pan over medium heat. When melted, add garlic, chili powder, cumin, paprika, and cayenne and cook about 1 minute. Set aside.
• Prepare the corn by removing all but the innermost layer of the husk. The kernels should be covered but visible through the layer. Use scissors to snip off the silk ends.
• Grill the corn over medium-hot fire, turning corn every 2 minutes until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the kernels, about 8-10 minutes.
• Transfer the corn to a platter. Remove and discard charred husk and silk. Using brush, brush each ear with butter mixture.