Spicy Butter Food

SPICY BUTTER

Steps:

• Place the butter in a mixing bowl. Beat on medium speed with an electric mixer until light and creamy. Add the hot sauce and blend until fully incorporated. Use the butter immediately or form it into a log and wrap in waxed paper. Chill until solid and then slice into rounds to serve.

SPICED BUTTER

Steps:

• Melt butter in a medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting butter brown, until no more foam appears. Add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil and continue cooking, stirring occasionally, 15 minutes.
• Remove from heat and let stand until spices settle. Strain through a fine-mesh sieve before using. Spiced butter may be kept in an airtight container, refrigerated, up to 3 weeks.

SPICY HONEY BUTTER

Steps:

• In small bowl, beat together all ingredients.
• Serve immediately or cover tightly and refrigerate.

SPICY BUTTER

Steps:

• In a small bowl, stir together 1 cup (2 sticks) melted butter and hot sauce to taste. To serve, divide butter among small dishes or ramekins

BLUE CRABS WITH SPICY BUTTER

Steps:

• Combine the beer and vinegar with 1 cup of water in a very large pot. Add a steamer insert and bring the liquid to a boil over high heat. Add the crabs and 1/4 cup of the Old Bay and cook, covered, until the crabs are bright red, 20 to 30 minutes, depending on the size. Transfer the crabs to a large platter and sprinkle with the remaining 1/4 cup Old Bay.
• Serve the hot crabs with the Spicy Butter and lemon wedges on the side.
• Make the butter while the crabs cook: combine the butter, Old Bay, cayenne and garlic in a small saucepan over medium heat. Melt the butter, skimming off any foam that rises to the surface. Pour the melted butter into a small ramekin, leaving the milk solids in the saucepan.

SPICED BUTTER

Steps:

• Finely grind coriander, cumin, and caraway seeds in grinder, then transfer to a small bowl. Add butter, cilantro, red-pepper flakes, salt, zest, and lemon juice and stir until combined well. Mound butter in center of a sheet of wax paper or plastic wrap. Using sheet as an aid, form into a 3 1/2-inch log. Chill, wrapped in wax paper, until firm, at least 1 hour.

SPICY CAJUN BUTTER

Steps:

• Let butter soften to room temperature.
• Beat in other ingredients.
• Pack butter into molds or crocks or form balls with a melon baller.
• Chill for at least 3 hours before serving.
• Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.

SPICY CHILE BUTTER

Steps:

• In a bowl, mash together all the ingredients until smooth. Chill for up to two weeks before using.

SPICED BUTTER

Steps:

• Melt the butter in a medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil and continue cooking for 15 minutes, stirring occasionally.
• Remove from the heat and let stand until the spices settle. Strain through a fine-mesh sieve before using.

SPICY HERB BUTTER

Steps:

• In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers.