Spicy Chile Butter Recipes

SPICY CHILE BUTTER

Steps:

• Mince the chiles with the lime zest, then beat into the butter. Add the remaining ingredients.
• Roll into a log, wrap in plastic wrap. Refrigerate until needed.
• Enjoy!

SPICY CHILE BUTTER

Steps:

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

SIRLOIN STEAKS WITH POTATOES AND SPICY CHILI BUTTER

Steps:

• Mix first 3 ingredients in small bowl. Season with salt and pepper. Spoon onto plastic wrap; roll into cylinder. Cover; chill at least 3 hours or overnight. Melt 2 tablespoons chili butter in heavy large pot over medium heat. Add onions; sauté until deep golden brown, about 25 minutes. (Can be made 1 day ahead; cover and chill.)
• Steam potatoes until tender. Cool. Melt 3 tablespoons chili butter in heavy medium skillet over medium heat. Add potatoes; sauté until golden brown, about 8 minutes. Mix onions and parsley into potatoes. Season with salt and pepper. Sprinkle steaks with salt and pepper. Brush 2 heavy large skillets with oil; heat over high heat. Add 2 steaks to each skillet; cook to desired doneness, about 6 minutes per side for medium rare. Rewarm potato mixture. Spoon onto plates. Top with steaks. Slice remaining chili butter; arrange atop steaks.

GRILLED CORN WITH SPICY CHILI BUTTER

Steps:

• Melt butter in small pan over medium heat. When melted, add garlic, chili powder, cumin, paprika, and cayenne and cook about 1 minute. Set aside.
• Prepare the corn by removing all but the innermost layer of the husk. The kernels should be covered but visible through the layer. Use scissors to snip off the silk ends.
• Grill the corn over medium-hot fire, turning corn every 2 minutes until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the kernels, about 8-10 minutes.
• Transfer the corn to a platter. Remove and discard charred husk and silk. Using brush, brush each ear with butter mixture.

CHILI BUTTER

Steps:

• In a small bowl, beat the butter, chili powder, mustard and cayenne until smooth. Refrigerate until serving. Serve with steak.

MEXICAN CHILI BUTTER

Steps:

• Place ancho chili in a small bowl and pour the boiling water over it (if using fresh jalapeno omit this step) Drain the chili& place chili in a blender with 1 1/2 tbsp of the soaking water, discard the rest of the soaking water, and process until very smooth, cool completely (with the jalapeno just process until smooth) Beat butter until fluffy.
• Beat in the garlic& oregano.
• Graduallybeat in the chili to blend throughly.
• Mold into a small bowl, cover& refrigerate to firm.