Chipotlebutter Recipes
CHIPOTLE BUTTER
What a wonderful addition to any meal! Perfect on warm bread or slathered across corn on the cob. Yummers!
Provided by Linda Farnsworth
Categories Other Appetizers
Time 10m
Number Of Ingredients 6
Steps:
- 1. In a small bowl whip the butter, with an electric mixer, until smooth and fluffy.
- 2. Add the minced peppers, chipotle sauce, lime juice, cilantro, and garlic powder. Whip until incorporated.
- 3. Transfer to a serving bowl, cover and chill. (The longer it sits, the deeper the color and richer the flavor.)
- 4. Just before serving put a teaspoon of the cold butter on cooked steak or burgers and allow it to melt over the top.
- 5. For bread, leave softened for easier spreading. Makes 24 servings.
BAKED SWEET POTATOES WITH CHIPOTLE-HONEY BUTTER
I love baked sweet potatoes, but wanted something sweet/smoky to serve them with. Whipped these up to try and they are a great combination - and even better with BBQ!
Provided by Kimberly
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Pierce sweet potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are tender, about 45 minutes.
- While potatoes bake, combine butter, chipotle peppers, honey, salt, and pepper in a food processor. Blend well until smooth. Transfer butter to a bowl and refrigerate until ready to serve with baked potatoes.
Nutrition Facts : Calories 323 calories, Carbohydrate 28 g, Cholesterol 61.1 mg, Fat 23.2 g, Fiber 4 g, Protein 2.3 g, SaturatedFat 14.6 g, Sodium 131 mg, Sugar 7 g
CHIPOTLE GARLIC BUTTER
I love this melted on BBQ grilled steak. Try this spicey butter on any grilled meat, fish, poultry or vegetable. Increase the amount of chipotles if you want "hot hot".
Provided by Lorac
Categories Southwestern U.S.
Time 10m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Place ingredients in a food processor or blender and process until well combined.
- Put in a covered container and refrigerate.
CHIPOTLE BUTTER
Spicy! Try using this on grilled chicken or rubbing some on corn on the cob. If you like spicy popcorn, try melting some of this and pouring it over your next batch. Easy to freeze and use when you need it. Will keep 3-6 months frozen.
Provided by PalatablePastime
Categories Spreads
Time 10m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Puree all in a blender or food processor.
- Place the butter on a sheet of plastic wrap and cover.
- Roll the butter up, forming it into a long log shape and place in the refrigerator or freezer until ready to use.
- Serve the rolled up log or cut off slices as needed.
- Goes great on grilled chicken and corn on the cob.
Nutrition Facts : Calories 1699.6, Fat 184.9, SaturatedFat 116.7, Cholesterol 488.1, Sodium 1323.7, Carbohydrate 16, Fiber 2.7, Sugar 9.7, Protein 5.3
GRILLED OYSTERS WITH CHIPOTLE BUTTER
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place butter in a small bowl. Stir in chipotle pepper and set aside.
- Grill oysters for 4 minutes. Transfer oysters to a plate. Spoon chipotle butter over the oysters and serve.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 13.1 g, Cholesterol 214.4 mg, Fat 25.8 g, Fiber 0.2 g, Protein 21.3 g, SaturatedFat 13 g, Sodium 786.4 mg
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- Melt butter in small saucepan over medium heat. Add minced chipotles, fresh lime juice, and 1/4 teaspoon salt. Reduce heat to low and cook chipotle butter 1 minute to blend flavors.
- Place ears of corn on baking sheet. Brush corn all over with chipotle butter. DO AHEAD Can be prepared 4 hours ahead. Cover corn and refrigerate.
- Prepare barbecue (medium-high heat). Grill corn until cooked through and blackened in spots, turning frequently, about 6 minutes. Serve corn with lime wedges.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
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Cuisine AmericanTotal Time 30 minsCategory DinnerCalories 417 per serving
- In a bowl combine the Italian Dressing, juice of 1/2 orange, adobo sauce, chipotle peppers, garlic salt, minced garlic, smoked paprika, salt and white pepper. Whisk until combined.
- Place the flank steak in a container or shallow casserole pan, pour the liquid over top. Cover and refrigerate for at least 4 hours, preferably overnight.
- Remove from fridge, discard juices. Pat steak dry then sprinkle with brown sugar, on both sides. Allow steak to sit for about 20 minutes to warm up. Never grill a cold steak.
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- Combine oil, chili powder, cumin, garlic powder and salt in a heavy zip-lock plastic bag. Add halibut and squeeze bag to coat halibut with seasoning mixture; seal bag. Let stand for 30 minutes.
- Remove halibut from bag. Grill halibut until fish flakes easily with a fork, about 10 - 12 minutes per inch of thickness. Serve topped with Cilantro Chipotle Butter.
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Servings 8Total Time 20 mins
- Light a grill. In a medium bowl, blend the butter with the chipotle, adobo sauce and garlic and season with salt and pepper. Let stand at room temperature.
- Grill the corn over a medium-hot fire, turning often, until nicely browned, about 12 minutes. Serve the corn hot off the grill with the chipotle butter.
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4/5 (5)Calories 416 per servingTotal Time 34 mins
- For chipotle butter, in a small bowl stir together butter, shallots, snipped basil or cilantro, lime juice, and chipotle pepper until combined; set aside.
- In another small bowl stir together cumin, paprika, salt, and pepper. Stir in oil and adobo sauce until a paste forms. Spread mixture over both sides of steaks.
- Grill steaks on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 14 to 18 minutes for medium doneness (160 degree F). Serve steaks with chipotle butter and garnish with herb sprigs and lime wedges. Makes 4 servings.
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5/5 (1)Category TurkeyServings 10-12Total Time 3 hrs 30 mins
- Season the turkey inside and out with salt and pepper. Transfer to a rack set in a roasting pan and let come to room temperature.
- Meanwhile, preheat the oven to 400°. In a medium saucepan, melt the butter. Whisk in the vinegar, chipotles, minced garlic, dried oregano and chopped thyme; let cool slightly. Transfer half of the chipotle butter to a small bowl and refrigerate until spreadable, about 20 minutes.
- Run your fingers under the turkey breast and thigh skin to loosen it, then spread the chilled butter under the skin and over the breast and thighs. Stuff the turkey cavity with the head of garlic, the lime wedges and the thyme and oregano sprigs. Dampen an 18-by-18-inch double-layer piece of cheesecloth with water and squeeze dry. Soak the cheesecloth in the remaining chipotle butter and drape it over the breast and legs; pour any remaining butter on top.
- Roast the turkey for about 30 minutes. Add the stock to the roasting pan and continue to roast for about 1 hour and 45 minutes longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°.
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