Spicy Honey Butter Food

SPICY HONEY BUTTER

Steps:

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

SPICED HONEY BUTTER RECIPE

Steps:

• In the bowl of a stand mixer, whip the butter until light and fluffy, 5 minutes. Add the remaining ingredients, except the honey, and continue whipping until everything is fully incorporated.
• Remove the bowl from the stand mixer and, using a rubber spatula, gently fold in the honey. You still want to see ribbons of honey in the butter, so don't overmix. Transfer to a small bowl and serve immediately. If making ahead, store in the refrigerator and bring to room temperature before serving.

GREEN CHILE CORNBREAD SKILLET WITH CRISPY PORK AND SPICY HONEY BUTTER

Steps:

• For the cornbread: Preheat the oven to 400 degrees F. Preheat a deep-fryer to 350 degrees F.
• Coat a 9-inch cast-iron skillet with oil.
• Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, Greek yogurt, honey, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the green chiles and 3/4 cup Cheddar.
• Pour the batter into the prepared skillet and bake for 25 minutes. Use a toothpick to test if the inside is wet. If so, return to the oven and bake until just dry, another 5 minutes. Top with the remaining 1/2 cup Cheddar and let cool for 10 minutes.
• For the pork: Sprinkle the pork pieces with salt and place in a stovetop pressure cooker. Add the garlic, orange juice and orange peels. Close the lid and bring to pressure over high heat. Cook on high for 45 minutes.
• Cool and release the pressure according to the manufacturer's directions. Very carefully open the lid and transfer the pork to a plate using a slotted spoon. Let cool until cool enough to handle. Cut the pork into large chunks, then deep-fry, in batches, until crispy, about 5 minutes. Reserve in a bowl or baking dish until all are fried.
• For the spicy butter: Whisk the butter, honey, cayenne, chili powder and salt in a medium bowl until fully incorporated.
• Top the cornbread skillet with more roasted Hatch green chile. Break up the fried pork pieces with forks or a knife. Top the cornbread with the pork and large dollops of the spicy honey butter. Cut into large wedges and serve.