Chili Garlic Lime Compound Butter From Platters And Boards Food

CHILE LIME BUTTER

Steps:

• Use the whisk attachment of a hand held mixer or stand mixer. Whip the butter for 1-2 minutes, scraping down sides as needed.
• Add the lime zest, chili powder and salt, continue to whip for 1 minute.
• Fold in the cilantro.
• Refrigerate for 15 minutes to 3 days.
• If you've tried this recipe, make sure to come back and leave us a comment or quick star rating.

CHIPOTLE-LIME BUTTER

Steps:

• Mix the butter, lime zest, mint, chile powder, garlic and 1/2 teaspoon salt in a medium bowl with a rubber spatula until well blended. Serve at room temperature or transfer the butter to a piece of plastic wrap, wax paper or parchment and roll it up, twisting the ends to make a tight log. Keep in the refrigerator for up to a week or in the freezer for 2 months.

ROASTED CORN WITH CHILI LIME BUTTER

Steps:

• Preheat oven to 350 degrees F.
• Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes.
• While the corn is roasting, combine the butter with the chili powder and lime zest.
• Peel down the husks and tie in a knot to use as a handle while eating. Rub the corn with soft butter mixture, and garnish with a lime wedge. (This roasting method produces the sweetest corn I have ever tasted.)

DOWN AND DIRTY GARLIC CHILI

Steps:

• Heat a large saucepan or Dutch oven over medium heat. Add ground beef, and cook until evenly browned. Stir occasionally to crumble. Season the beef with chili powder, onion flakes, cumin, paprika, garlic and red pepper flakes, and mix well.
• Pour in the tomatoes, chili beans, and tomato sauce. Reduce heat to low, and simmer for at least 30 minutes, or longer for thicker chili. Season to taste with salt and pepper.

GARLIC COMPOUND BUTTER

Steps:

• Place the oil, parsley, garlic, and lemon juice/zest in a food processor. Blend ingredients on high for 20 seconds or until the garlic is completely broken up and mixed in with the oil.
• Add in the butter, two tablespoons at a time blending on low to fully incorporate all of the flavors.
• Spoon the butter out of the food processer into a bowl and fold the black pepper inches Salt to taste.
• Place the butter onto a piece of parchment paper forming the paper around the butter resembling a paper towel roll with the butter inside.
• Gently squeeze the butter until it is twice the size of a normal stick of butter but the same length. Fold in each side and tape it down or lay the butter on a dish with the ends under the butter. Chill for 2 hours before using up to a week.

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.

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.

TORN POTATOES OF MANY COLORS WITH CHILE-LIME BUTTER

Steps:

• Pulse chile and cilantro in a food processor until finely chopped. Add butter, lime zest, and kosher salt and pulse until smooth. Transfer to a sheet of parchment paper and roll into a 6"-long log. Chill until firm, at least 2 hours and up to 3 days.
• Preheat oven to 375°F. Arrange potatoes in an even layer on a rimmed baking sheet and cover tightly with foil. Roast 40 minutes. Remove foil (save for later!), turn potatoes, and continue to roast, uncovered, until largest potato is very tender when pierced with a paring knife or fork, 20-30 minutes.
• Unwrap chile-lime butter and thinly slice crosswise. Using two forks, tear potatoes (including skins) into 3"-4" pieces. Transfer to a large (preferably warmed) platter. Using your hands, crumble and scatter butter over potatoes (yes, use all of the butter). Cover with reserved foil and let sit until butter is mostly melted, 3-4 minutes. Top with pomegranate arils, squeeze lime juice over, and sprinkle with sea salt.

CHILLI LIME AND GARLIC MARINADE

Steps:

• Mix ingredients together in a dish.
• Rub over meat/fish/tofu and leave to marinade.

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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