CILANTRO BUTTER
Provided by Bobby Flay
Time 10m
Number Of Ingredients 5
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.
CLASSIC SHALLOT BUTTER
Steps:
- Gather the ingredients.
- Peel and finely chop the shallot. You should end up with about 3 tablespoons in total.
- In the bowl of a stand mixer fitted with the paddle attachment, soften up the butter for a couple of minutes on low speed.
- Add the lemon juice and chopped shallot to the butter and continue mixing until the shallots are fully incorporated.
- Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap.
- Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.
- Chill or freeze until needed.
Nutrition Facts : Calories 102 kcal, Carbohydrate 0 g, Cholesterol 30 mg, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, Sodium 2 mg, Sugar 0 g, Fat 11 g, ServingSize 1 lb. butter (32 portions), UnsaturatedFat 0 g
CILANTRO LIME BUTTER
I love this butter on Grilled Corn the best, but my Friends and Family really love the taste of this butter also. It is so refreshing and can go with so many things like Rice, Corn, Fish, Pasta. Delicious.
Provided by beth norred
Categories Rice Sides
Time 20m
Number Of Ingredients 4
Steps:
- 1. In a mixing bowl, cream butter. Mix in cilantro, lime juice, and red pepper flakes.Cover, and chill for at least 1 hour. Scoop out what you need and bring to room temp in bowl to spread, or use microwave to melt. Keep covered & Refrigerated and will last several weeks.
CILANTRO AND LIME BUTTER
Use this slightly spicy, flavored butter for grilled meats with a Latin flavor. Top meat right off the grill with a tablespoon or so. Make for day of use.
Provided by Nina
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 1h5m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 0.2 g, Cholesterol 30.5 mg, Fat 11.5 g, Protein 0.1 g, SaturatedFat 7.3 g, Sodium 1.9 mg
SPICED CHICKEN WITH LIME CILANTRO BUTTER
Make and share this Spiced Chicken With Lime Cilantro Butter recipe from Food.com.
Provided by Douglas Poe
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make sure your chicken cutlets are thin and even in thickness.
- Mix together cumin, chili powder, oregano salt and pepper. Lightly dust both sides of the cutlets with the spice mix.Lightly dust both sides of the cutlets with the Latin spice mix.
- Preheat a large sized sauté pan over medium high heat. Add 1 tablespoon canola oil to preheated sauté pan. Add the spiced cutlets to the pan carefully without crowding the pan. Cook chicken for 2 to 3 minutes per side. The chicken should be golden brown and cooked completely through. Insert a internal cooking thermometer into the chicken cutlet, it should read 165 degrees for correct doneness. Remove from pan and let cool slightly.
- Turn the heat on the pan down to medium low. Add 1/2 cup of water to pan and stir to remove any bits of flavor from the bottom of the pan. Reduce the water in the pan by half (this should only take a minute or so). Add lime juice to the pan and continue to stir. Add the butter to the pan sauce while stirring constantly. The butter should blend with the pan sauce to form a thicker pan sauce. After the butter is combined to make the sauce, remove from heat and add cilantro. Taste pan sauce and adjust seasoning with salt and pepper.
- Serve the chicken with rice and fresh vegetables for a complete meal. Spoon the pan sauce over the chicken. Garnish with extra cilantro and lime wedges.
Nutrition Facts : Calories 336, Fat 22.3, SaturatedFat 9.4, Cholesterol 115.7, Sodium 105.4, Carbohydrate 2.6, Fiber 0.5, Sugar 0.5, Protein 30.6
NEW POTATOES WITH BALSAMIC AND SHALLOT BUTTER
The balsamic butter mixture turns these potatoes a nice, dark brown, and is delicious! You can make the butter ahead of time, chill it, then re-warm (30 sec in the microwave) and toss it with the potatoes just before serving. From Cooking Light, March 2005.
Provided by Julesong
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, bring the vinegar to a boil; reduce the temperature to low and simmer until the vinegar is reduced to 2 tablespoons of liquid - it will be thick and syrupy and will take about 10 minutes.
- Pour reduced vinegar into another bowl and let cool completely.
- While vinegar is cooling, place the potatoes in a saucepan and add water to cover; bring to a boil then reduce heat and let simmer for 20 minutes or until tender, then drain.
- While potatoes are cooking, to the cooled reduced vinegar add the melted butter, chopped shallots, thyme, 1/4 teaspoon of the salt, and black pepper, whisk well to incorporate and set aside.
- Cut the drained cooked potatoes in half (or 3rds diagonally, if using fingerlings), and place in a serving bowl.
- Sprinkle the remaining 1/4 teaspoon salt over the potatoes, toss, then add the butter mixture and basil or parsley and toss gently to coat.
- Serve immediately.
Nutrition Facts : Calories 264.4, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 231.8, Carbohydrate 44, Fiber 5, Sugar 5, Protein 4.9
SEA SCALLOPS WITH CILANTRO GREMOLATA AND GINGER LIME BEURRE BLANC
Categories Ginger Appetizer Sauté Quick & Easy Scallop White Wine Spring Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course or 6 first-course servings
Number Of Ingredients 14
Steps:
- Make gremolata:
- Stir together cilantro, garlic, and zest in a small bowl.
- Make beurre blanc:
- Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.
- Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.
- Sauté scallops:
- Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.
- Sprinkle scallops with gremolata and serve with sauce.
BROILED CATFISH WITH LIME-CILANTRO BUTTER ON A BED OF SPAGHETTI
Sounds fussy but it's actually a quick and easy after work dinner for two people. I've only done this with the catfish but I imagine any other firm-fleshed fish would work as well. I found this in the Chicago Tribune 'Dinner Tonight' column.
Provided by Hey Jude
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions.
- While it is cooking, combine butter, minced cilantro, lime zest and juice, salt and pepper to taste in a small bowl.
- Heat broiler to high; place catfish in roasting pan; brush half of the butter-cilantro mixture over catfish.
- Broil until fish is browned, flaky and cooked through, about 6 minutes; set aside and keep warm.
- Drain pasta, reserving 1/2 cup cooking liquid; toss pasta with remaining butter-cilantro mixture, reserved liquid and 1 tablespoon of the pecans.
- Arrange pasta on a platter; top with fish, garnish with remaining nuts and cilantro sprigs.
- *Totoast pecans: place in a dry skillet over medium-low heat; cook, stirring occasionally, until golden brown, 1-2 minutes- watch carefully to avoid burning.
Nutrition Facts : Calories 888.9, Fat 41.7, SaturatedFat 18.1, Cholesterol 135.8, Sodium 836.2, Carbohydrate 86.2, Fiber 4.4, Sugar 2.3, Protein 40.5
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