Posted by: armedbear1746 | November 11, 2009

Chipotle Butter

Chipotle-Garlic Butter

I’ve modified this recipe from one of Bobby Flay’s books.  The rich,  not-too-hot flavor of the smoke-dried jalapeno peppers adds a great  Southwest flavor to steaks.

Recipe of the Day:

Chipotle-Garlic Butter

1 Small tub of butter (the smallest you can get, they usually come in a 2 pack)

1can of Chipotle peppers in Adobo Sauce

2 Large cloves of Garlic, peeled

1/4 tsp Salt

1/4tsp Pepper


Leave butter out to soften.  In a blender, add the can of Chipotle Peppers in Adobo Sauce and Garlic Cloves.   Blend until liquified.   Put the softened butter in a mixing bowl and start mixing in the blender contents (and salt, pepper) until the butter is a orange-ish color or to taste.  You will probably have some sauce left over, so you should put that in the fridge for next time.   Place a dollop of this butter on steaks right before serving.

The butter/chipotle mix tends to seperate after a couple of days in the fridge,  so you’ll have to lightly mix it before serving.  The chili butter is excellent with any kind of steak and is also good with chicken or meaty seafood such as swordfish, halibut, or sea bass.   Obviously, Adjust the amount of chili butter you place on top of each portion, according to it’s size.  You can sprinkle fresh chopped Cilantro or Chives (i prefer cilantro) over each butter-topped steak before serving.


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