Spicy Chipotle Butter Recipes

BOLD & SPICY STEAK WITH CHIPOTLE BUTTER

Steps:

• Mix steak sauce, lime juice and 1 Tbsp. of the chipotle peppers until well blended. Remove 1/2 cup of the steak sauce mixture for brushing onto steaks as they cook. Pour remaining steak sauce mixture over steaks in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steaks. Refrigerate 30 min. to marinate.
• Meanwhile, mix butter and remaining 2 Tbsp. chipotle peppers until well blended; cover. Refrigerate until ready to use.
• Preheat grill to medium heat. Remove steaks from marinade; discard bag and marinade. Grill steaks 8 to 10 min. for medium-rare to medium doneness, turning occasionally and brushing with the reserved steak sauce mixture. Remove steaks from grill; cut in half. Top with the butter mixture before serving.

CHIPOTLE BUTTER

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.

CHIPOTLE BUTTER

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.

SMOKY CHIPOTLE BUTTER

Steps:

• Place softened butter into bowl and add all remaining ingredients. Mash with fork until mixed. Spread clear cling wrap on table and spoon out butter to create a long log. Fold clear wrap over the butter log and using fingers, shape into a smooth log. Wrap tightly and place in freezer for 30 minutes to harden or refrigerate for 4-6 hours.
• Slice into coins as needed.
• Place the "coin" on the steak, chicken, seafood or veggies just as they are coming off the grill.
• Store the unused butter in the refrigerator for up to 1 week.

SWEET AND SPICY CHIPOTLE-GLAZED RIBS

Steps:

• Preheat oven to 350°F. Line rimmed baking sheet with foil; place metal rack on sheet. Sprinkle ribs all over with salt and pepper; place, meat side down, on rack.
• Press chiles through sieve into heavy small saucepan (discard solids in sieve). Add remaining ingredients to pan. Stir to blend over medium heat until sauce comes to boil. Season sauce to taste with salt. Transfer 1/2 cup sauce to small bowl and reserve.
• Brush ribs with 2 tablespoons sauce from pan. Turn ribs over; brush with 2 tablespoons sauce. Roast ribs until very tender, brushing with 2 tablespoons sauce every 15 minutes, about 1 1/2 hours. Cut rack into individual ribs. Serve ribs with reserved sauce.
• *Chipotle chiles canned in a spicy tomato sauce, often called adobo, are available at some supermarkets, specialty foods stores, and Latin markets.
• **Pomegranate molasses is a sweet-tart syrup made from reduced pomegranate juice. It can be found at some supermarkets, specialty foods stores, and Middle Eastern markets.
• To puree canned chipotle chiles:
• Place chiles and adobo sauce in a small strainer set over a small bowl or saucepan. Because canned chipotles are soft, you can simply use a rubber spatula to mash them through the strainer into the bowl, leaving the skins and seeds behind.

GRILLED CORN ON THE COB WITH CHIPOTLE BUTTER

Steps:

• 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. (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.