Jalapeño Brown Butter Food

GRILLED CORN WITH ROASTED JALAPENO BUTTER

Steps:

• Prepare a grill for medium-high heat or turn on a gas burner.
• Place the jalapenos directly on the grill or burner and cook, turning, until charred on all sides, about 10 minutes. Transfer to a resealable plastic bag and let steam for a few minutes. Use a paper towel to rub the skins off the peppers, then remove the stems and seeds and finely dice.
• Mix the diced jalapenos, butter, lime juice, honey and garlic powder in a food processor or by hand until well blended. Season with salt and pepper. Spread a generous amount of jalapeno butter on each ear of corn, then wrap the corn in foil.
• Place the corn on the grill or in a grill pan and cook on one side for 5 to 10 minutes. Flip and cook for another 5 to 10 minutes, until the kernels are bright yellow and you start to see grill marks.

JALAPEñO BROWN BUTTER

Steps:

• Melt the butter in a small sauce pan set over medium heat, and when it foams, add the diced jalapeño.
• Continue cooking, swirling the mixture occasionally and stirring with a spoon to prevent the milk solids from sticking to the bottom of the pan, until the butter has turned brown and gives off a toasted, nutty aroma, approximately 4 to 5 minutes.
• Remove from heat, allow to cool slightly before tasting and add salt and pepper if desired. Serve immediately with steamed clams, or as a sauce for sautéed fish.

GRILLED SALMON WITH JALAPENO BUTTER

Steps:

• For Jalapeño Butter:.
• Combine ginger, garlic and jalapeño peppers in a blender or food processor. Process until finely chopped. Add cilantro and process until combined. Stir in butter.
• On a piece of plastic wrap, shape butter into a 6 inch long log. Seal and chill until serving time.
• Sprinkle salmon with salt & pepper. Wrap salmon in foil and place on grill. Grill for 10 to 12 minutes, flipping package over half way. Fish is done when it flakes easily when tested with a fork.
• To serve, place a 3/4 inch slice of jalapeño butter on top of each serving of salmon.
• Seal remaining butter and freeze up to 3 months.

BACON JALAPEñO POPCORN

Steps:

• Pop the popcorn. Add the oil to a Whirley Pop or other oil-based popcorn maker. Heat over medium heat for 30 seconds and then add popcorn. Let it heat for a minute or so until you hear the first pop, then spin Whirley Pop, or shake pan constantly until popping slows to 1-2 seconds between pops. Remove from heat.
• Soften the jalapeño. Place the butter and jalapeño in a small microwave dish and cook for about 45 seconds, until butter is melted. Add maple syrup and stir.
• Add the seasonings. Pour popcorn into a large bowl; add butter mixture and stir to coat. Add bacon, jalapeno and cheese. Toss until all ingredients are well incorporated. Serve immediately.

JALAPENO BUTTER!

Steps:

• Make sure that the Jalapenos are diced really small! Make sure that the butter is luke warm. With a fork, mix the stick of butter and Jalapenos together. Slowly stir in the garlic and you should have a creamy looking blend of butter! This is soooo goood! I just had it tonight for the 10th time!

CLASSIC SPANISH TORTILLA WITH ROASTED JALAPENO PESTO

Steps:

• For the Roasted Jalapeño Pesto: Preheat the oven to 400 degrees F.
• In a medium bowl, toss the jalapenos with a few teaspoons of canola oil and season with salt and pepper. Spread them on a baking sheet in an even layer and roast until golden brown and charred, turning once, about 18 minutes. Return the jalapenos to the bowl, cover with plastic wrap, and let steam for 15 minutes. Peel and seed the jalapenos (discard the skin and seeds) and transfer to a food processor.
• Add the parsley, pine nuts, and garlic to the food processor and pulse to coarsely chop. With the motor running, add the olive oil through the feed tube and process until smooth. Scrape into a bowl, fold in the cheese, and season with salt and pepper. The pesto can be stored in the refrigerator, tightly covered, for up to 2 days.
• For the Classic Spanish Tortilla: Heat 1/2 cup of the oil in a 10-inch nonstick or well-seasoned cast-iron pan over medium heat until it begins to shimmer. Add half the potatoes and one-third of the thyme and season with salt and pepper. Cook, stirring occasionally and adjusting the heat if needed, so that they do not brown, until the potatoes are tender when pierced with a paring knife, about 8 minutes. Remove the potatoes with a slotted spoon and transfer them to a colander set over a bowl. Add the remaining 1/2 cup oil to the pan and heat until it begins to shimmer. Add the remaining potatoes and one-third more of the thyme, season with salt and pepper, and cook as you did the first batch. Transfer the second batch of potatoes to the colander with the first and set aside.
• Pour all but 2 tablespoons of the oil from the pan into a heatproof measuring cup and set aside. Heat the oil remaining in the pan over medium heat until it begins to shimmer. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the remaining thyme and season with salt and pepper.
• Preheat the broiler.
• Whisk together the eggs in a large bowl until lightly frothy and evenly colored, about 2 minutes. Fold the potatoes and onions into the eggs until evenly combined. In the pan you used to cook the potatoes, heat 2 tablespoons of the reserved oil over medium heat until it begins to shimmer. Add the egg mixture to the pan, making sure the potatoes and onions are evenly distributed. As soon as the edges firm up, after a minute or so, reduce the heat to medium-low. Cook until the bottom is set and light golden brown, about 5 minutes. Transfer the pan to the oven and broil until the top is puffed and lightly golden brown, 3 to 5 minutes, depending on the strength of your broiler.
• Rub a spatula around the outside of the pan and along the bottom and slide the tortilla out onto a cutting board. Cut the tortilla into wedges and transfer to a plate. Let cool slightly.
• To serve: Drizzle the tortilla with pesto and serve warm (not hot) or at room temperature. Do not refrigerate.