Best Chili Garlic Lime Compound Butter From Platters And Boards Recipes

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CHILI GARLIC LIME COMPOUND BUTTER FROM PLATTERS AND BOARDS



Chili Garlic Lime Compound Butter from Platters and Boards image

Reprinted from Platters and Boards by Shelly Westerhausen and Wyatt Worcel with permission by Chronicle Books, 2018. Compound butter is just a fancy way to refer to flavored butters. These can be served soft, right out of the food processor, in a small dish, or rolled in parchment paper and firmed up in the refrigerator before being served by the slice. These butters have a great texture and color that will add depth to any presentation. They go great on fresh vegetables, crackers, or bread slices.

Provided by Food.com

Categories     < 15 Mins

Time 10m

Yield 1/2 Cup Compound Butter

Number Of Ingredients 5

1/2 cup unsalted butter, at room temperature
1 teaspoon garlic and red chile paste
1 teaspoon fresh lime zest
1 1/2 teaspoons freshly squeezed lime juice (from about 1 lime)
1 dash fine sea salt

Steps:

  • Combine the butter, chili garlic paste, lime zest and juice, and salt in a food processor and process until the butter is smooth and the ingredients are completely incorporated, about 20 seconds.
  • Transfer the compound butter to a dish to serve right away or roll it up in parchment paper and store it in the refrigerator for at least 3 hours, or until firm.
  • Serve within 5 days or store it in the freezer, in an airtight container, for up to 6 weeks.
  • Get the book here: https://www.amazon.com/Platters-Boards-Beautiful-Spreads-Occasion/dp/1452164150/.

Nutrition Facts : Calories 1631.4, Fat 184.1, SaturatedFat 116.6, Cholesterol 488.1, Sodium 261.3, Carbohydrate 1.4, Fiber 0.1, Sugar 0.4, Protein 2

PISTACHIO HERB PESTO FROM PLATTERS AND BOARDS



Pistachio Herb Pesto from Platters and Boards image

Reprinted from Platters and Boards by Shelly Westerhausen and Wyatt Worcel with permission by Chronicle Books, 2018. We use a lot of fresh herbs for garnish in this book, so this recipe is a perfect way to use up any leftovers.

Provided by Food.com

Categories     Nuts

Time 10m

Yield 1 Cup

Number Of Ingredients 8

3 cups fresh herbs, leaves (such as basil, mint, sage, or parsley)
1/3 cup pistachios
1 garlic clove
1 tablespoon fresh lemon juice
2 tablespoons grated parmesan cheese
1/2 cup olive oil
fine sea salt
fresh ground black pepper

Steps:

  • In a food processor, pulse the herb leaves, pistachios, garlic clove, lemon juice, and Parmesan five times or until everything is chopped into small pieces. With the food processor running, slowly pour in the olive oil and process until a thick pesto forms, about 15 seconds. Season with salt and pepper.
  • Serve right away or store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving, as the olive oil may solidify in the refrigerator.
  • Get the book here: https://www.amazon.com/Platters-Boards-Beautiful-Spreads-Occasion/dp/1452164150/.

Nutrition Facts : Calories 1235.7, Fat 129.5, SaturatedFat 18.9, Cholesterol 8.8, Sodium 156.1, Carbohydrate 13.7, Fiber 4.3, Sugar 3.6, Protein 12.4

FLAVORED BUTTER: CHILI AND GARLIC BUTTER



Flavored Butter: Chili and Garlic Butter image

Gifts or fridge. Uses: on grilled chicken, fish, lamb, steamed vegetables such as broccoli & cauliflower*

Provided by Annacia

Categories     Weeknight

Time 5m

Yield 5 ounces

Number Of Ingredients 4

5 ounces butter, unsalted
1/2 long red chili, finely chopped
1 garlic clove, pounded till smooth
1/4 teaspoon maldon salt (Maldon or Fleur de Sel are very nice but not required)

Steps:

  • Mix all until smooth and store in refrigerator.
  • FOR GIFT:.
  • Wrap each butter roll in foil and then tissue paper, twisting the ends like a sweet wrapper.
  • Add a label with the flavour.
  • Include suggestions for uses or recipes and bundle together in a gift basket.

CHILI LIME BUTTER



Chili Lime Butter image

This is a great change from usual toppings for corn, baked potato, rolls and just as delish mixed into rice. Experiment...that's what cooking is all about!

Provided by Happy Harry 2

Categories     Lime

Time 40m

Yield 2 serving(s)

Number Of Ingredients 4

4 tablespoons salted butter, soften (may use margarine)
1 teaspoon lime peel, grated
1 teaspoon lime juice, fresh
1 teaspoon chili seasoning mix

Steps:

  • Combine the juice until incorporated into the butter.
  • Mix rest of ingredients into butter.
  • Allow to stand at least 30 minutes for flavors to meld.

GARLIC COMPOUND BUTTER



Garlic Compound Butter image

I was looking for a versatile compound butter that would go well with beef, chicken and seafood. This is what I came up with. Cook time is chill time.

Provided by cervantesbrandi

Categories     Meat

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 6

1 head garlic (roasted, and cloves removed)
1/2 cup sweet creamy butter (1 stick)
1 lemon (zest, and juice of)
1/4 cup flat leaf parsley (minced)
1/4 teaspoon cracked black pepper
1 tablespoon olive oil

Steps:

  • Place the oil, parsley, garlic, and lemon juice/zest in a food processor. Blend ingredients on high for 20 seconds or until the garlic is completely broken up and mixed in with the oil.
  • Add in the butter, two tablespoons at a time blending on low to fully incorporate all of the flavors.
  • Spoon the butter out of the food processer into a bowl and fold the black pepper inches Salt to taste.
  • Place the butter onto a piece of parchment paper forming the paper around the butter resembling a paper towel roll with the butter inside.
  • Gently squeeze the butter until it is twice the size of a normal stick of butter but the same length. Fold in each side and tape it down or lay the butter on a dish with the ends under the butter. Chill for 2 hours before using up to a week.

Nutrition Facts : Calories 65.6, Fat 6.4, SaturatedFat 3.4, Cholesterol 14, Sodium 54.7, Carbohydrate 2.7, Fiber 0.6, Sugar 0.1, Protein 0.5

GRILLED PORTERHOUSE STEAK WITH CILANTRO LIME COMPOUND BUTTER



Grilled Porterhouse Steak With Cilantro Lime Compound Butter image

These steaks are great on their own! But even better with the compound butter. Note: Cooking time varies depending on the thickness of the steak, and how you like it cooked. Helpful hint: Go to www.omahasteaks.com, on the bottom of the page click on resources and cooking charts, then steaks. Other uses for compound butter: add to baked potato or mashed potatoes; spread on crusty bread; shrimp (top on shrimp and bake).

Provided by Joanne

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 porterhouse steaks (mine were thin sliced 1/2-inch thick)
salt
fresh ground black pepper
canola oil, for brushing steak
1/2 cup unsalted butter, plus
2 tablespoons unsalted butter (softened)
2 tablespoons finely chopped cilantro
1/2 lime, juice of, plus a few grates of lime zest
1 garlic clove, finely chopped
1 tablespoon Worcestershire sauce
salt & fresh ground pepper

Steps:

  • Make Compound Butter:.
  • In a small saute pan over med heat, melt 2 tbs. of butter, add the garlic. Cook for 1 minute until garlic is fragrant.
  • Transfer the garlic butter to medium bowl. Add the lime juice, lime zest, and worcestershire sauce. Whisk to combine.
  • Use a fork to blend in 1 stick of butter. Season with Salt and Pepper, and add in the cilantro. Mix well.
  • Roll the butter into a cylinder (like a log) in plastic wrap, and twist the ends. Refrigerate until ready to use (at least 1 hour). Or freeze it if you need it sooner.
  • For the Steak:.
  • About 20 minutes before grilling, remove the steaks from the refrigerator. Rinse and pat dry. Brush the steaks on both sides with oil and season both sides with salt and pepper to taste. Cover steaks and let sit for 10 to 15 minutes.
  • Preheat indoor grill pan or outdoor grill to high (let it get really hot). Cook steak for 3 minutes on first side, flip and cook additional 2 minutes on second side for medium rare. Note: If using indoor grill pan cook 1 steak at a time.
  • Transfer steaks to platter, top with a slice of compound butter. Cover loosely with aluminum foil and let rest for 10 minutes.
  • I served these steaks with my baked broccoli mac and cheese recipe #503983, and a green salad on the side.

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