Cilantro Butter Food

ROASTED CORN ON THE COB WITH CILANTRO LIME BUTTER

Steps:

• Preheat oven to 400 degrees F.
• Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
• Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.

GRILLED CORN WITH CILANTRO LIME BUTTER

Steps:

• Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.
• Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

STEAKS WITH GARLIC CILANTRO BUTTER

Steps:

• Select steaks approx 1 inch thick. Allow steaks to come to room temperature so they cook quickly and evenly.
• Place slightly softened butter, garlic, cilantro, paprika and lemon juice in food processor, and pulse until well blended. Refrigerate resulting herb butter.
• Salt and pepper steaks.
• Grill steaks uncovered on hot bbq for 5 minutes on one side. Don't worry if it flames a bit.
• After 5 minutes, turn steaks, place lid on BBQ, close top vent half-way and cook about 8 minutes more. During this period, be sure to turn steaks every two minutes for even cooking. This should give you medium-rare to medium doneness.
• Remove steaks from grill.
• Place large dollops of herb butter on steaks, and allow steaks to rest 5 minutes on plate, covered, so juices get re-absorbed. This 5 minutes is a great time to use the BBQ to grill some veggies. I make grilled zucchini, yellow squash and portabella mushrooms. After grilling veggies, add some of the herb butter to them.
• For best flavor, use a charcoal grill with mesquite natural charcoal, but you can use a gas grill.

CILANTRO JALAPENO COMPOUND BUTTER

Steps:

• Temper your butter by placing it at room temperature until it softens.
• In a food processor add one jalapeno, 1 lemon zest and juice and 1 cup cilantro until it becomes a paste. Add the butter until it's well combined.
• Roll it onto parchment paper and tie the ends or freeze it in an ice cube tray. Use as you need.

CILANTRO BUTTER TILAPIA SKILLET FILLETS

Steps:

• Combine the first three ingredients and wprinkle over both sides of the fish.
• Heat a large non-stick skillet over medium high heat and coat the pan and both sides of the fish with cooking spray.
• Place the fish in the pan and cook for three minutes on each side, or until it flakes with a fork.
• Place the fish on a serving platter and squeeze the lemon wedges over the fish.
• Place the butter and remaining ingredients in a small bowl and stir until blended, serve with the fish.

GARLIC-CILANTRO BUTTER

Steps:

• Using a food processor, mix the ingredients together.

CILANTRO BUTTER

Steps:

• Combine the butter, garlic, cilantro and 1 teaspoon lime juice in a food processor or with a mixer until smooth. Season with salt and pepper, and add more lime juice if needed.

SEAFOOD CAKES WITH CILANTRO BUTTER SAUCE

Steps:

• FOR CAKES:
• Blend scallops, 1/2 cup panko, egg, cream, shallot, garlic, salt and pepper in processor until smooth. Add shrimp and herbs; process using on/off turns until shrimp is finely chopped (do not puree). Transfer to bowl. Cover and chill until cold, about 2 hours (mixture will be soft).
• Place 1 1/2 cups panko in bowl. Drop 1/3 cup seafood mixture into panko; turn to coat. Press gently between hands into 3-inch round cake. Transfer cake to baking sheet. Repeat with remaining seafood mixture and panko to form 6 cakes total. (Can be prepared 1 day ahead. Cover and chill.)
• FOR SAUCE:
• Boil wine, vinegar and shallots in heavy medium saucepan until liquid is reduced to 1/4 cup, about 18 minutes. Add cream and boil until sauce coats spoon, about 3 minutes. (Sauce can be prepared 1 day ahead. Cover and chill.)
• Preheat oven to 350°F. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add 3 seafood cakes and cook until golden, about 4 minutes per side. Transfer to baking sheet. Repeat with 2 tablespoons oil and 3 cakes. Bake until cooked through, about 5 minutes.
• Meanwhile, bring sauce to simmer. Remove from heat. Add butter 1 piece at a time; whisk until just melted. Immediately transfer to blender. Add cilantro; blend until cilantro is minced, about 10 seconds. Season with salt and pepper.
• Spoon sauce onto 6 plates. Top each with seafood cake and serve.

CILANTRO AND LIME BUTTER

Steps:

• In a mixing bowl, cream butter. Mix in cilantro, lime juice, and red pepper flakes. Season with salt to taste. Cover, and chill for at least 1 hour.