MEXICAN CHILI BUTTER RECIPE -
Use this butter on chicken breasts & broil them. Also use on Bread or Bolillos (Mexican buns) or put a dab on your veggies.Great on Hamburger buns or steaks. Many used and it will keep in the freezer for over a month.
Total Time 15 minutes
Prep Time 15 minutes
Yield 2/3 cup
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1305.1, FatContent 140.2, SaturatedFatContent 87.6, CholesterolContent 365.9, SodiumContent 999.8, CarbohydrateContent 16.2, FiberContent 5.7, SugarContent 0.2, ProteinContent 5
MEXICAN SPICE-RUBBED RIB EYES WITH LIME BUTTER RECIPE ...
For this intensely flavorful rib eye steak from chef Bernie Kantak, restaurateur Peter Kasperski skips the obvious choice—Cabernet—in favor of an Argentinean Malbec. More Grilling Recipes
Provided by Bernie Kantak
Categories Ribeye Steak
Total Time 30 minutes
Yield 4
Number Of Ingredients 10
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- Light a grill or preheat a grill pan. In a small bowl, combine the butter, garlic, lime zest, lime juice and a pinch of salt. In another bowl, combine the paprika, cumin and chipotle powder with 1 1/2 teaspoons of kosher salt. Rub the mixture all over the steaks.
- Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes. Transfer the steaks to plates and top with the lime butter. Let the steaks stand for 3 to 4 minutes before serving.
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