Chili Garlic Butter Food

CHILI GARLIC BUTTER PASTA

Steps:

• Cook spaghetti: Cook spaghetti according to package instructions until al dente. Reserve about a cup of pasta water.
• Make the sauce: Meanwhile, add butter to a skillet and melt over medium heat. Add the garlic and red pepper flakes and cook for about a minute. Make sure the heat is on medium so as not to burn the garlic. Add the soy sauce and oyster sauce to the skillet and stir everything together.
• Stir in the pasta: Add the pasta to the skillet and toss, still over medium heat, until the pasta becomes glossy and sauce envelops the pasta, could take a couple minutes. If you find the pasta is too dry, add in some of the pasta water as needed, though there should be enough sauce. Finally, add the parmesan cheese and stir everything together.

RED CHILE GARLIC BUTTER

Steps:

• Step 1: Heat a large well-seasoned cast-iron or nonstick skillet over medium heat. Add oil and onion. Cook and stir over medium heat until onion is soft and richly browned, about 10 minutes.
• Step 2: Stir in garlic and cook 1 minute. Stir in pomegranate molasses. Remove from heat and cool.
• Step 3: Put onion mixture into food processor along with butter, paprika, salt, cumin and cayenne. Process with on/off turns until nearly smooth. Scoop out into a covered container. Refrigerate covered up to 2 weeks. Use at room temperature.

CHILE-GARLIC SHRIMP

Steps:

• Rinse the shrimp with cold water and pat dry with paper towls. Add the shrimp and seasoning mix to a plastic bag and shake to coat.
• Heat the butter, garlic, and red pepper flakes in a large skillet over medium heat until the butter has melted. Raise the heat to medium-high; when the butter begins to pop and sizzle add the shrimp to the pan. Cook and stir the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 to 5 minutes. Do not overcook.
• Remove the pan from the heat and stir in the cilantro and lime juice. Garnish with lime wedges and serve hot.

CHILLI STUFFED GARLIC BREAD RECIPE BY TASTY

Steps:

• In a saucepan, cook the onion and 2 garlic cloves in a little oil.
• After a minute or so, add the minced beef, breaking it up with a spoon.
• When the mince has browned, stir in the chilli powder, cumin, ground coriander, and the plain flour.
• Stir in the beef stock, tomatoes, tomato purée, kidney beans, oregano, and salt.
• Place a bay leaf into the mixture, loosely cover and simmer for 30-45 minutes, stirring occasionally. Allow to cool some so you don't burn yourself during the next bit!
• Preheat the oven to 200°C (400°F).
• Top and tail the baguette, then cut it into 3-4 equal rolls.
• Hollow out each roll, allowing a thin border of bread around the outside.
• Stuff each roll with chili using a teaspoon. Try to really fill them up.
• Make the garlic butter by stirring in 2 cloves of crushed garlic and a handful of parsley into the melted butter.
• Coat each stuffed roll with a generous helping of garlic butter. Top with a healthy portion of finely grated cheddar.
• Bake in the centre of the preheated oven for 10-12 minutes, until the cheese is bubbly and melted.
• Enjoy!

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.

FLAVORED BUTTER: CHILI AND GARLIC BUTTER

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.

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.

GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER

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.

CHILI GARLIC LIME COMPOUND BUTTER FROM PLATTERS AND BOARDS

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.
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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.

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.