Best Chipotle Butter Recipes

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.

BAKED SWEET POTATOES WITH CHIPOTLE-HONEY BUTTER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Pierce sweet potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are tender, about 45 minutes.
• While potatoes bake, combine butter, chipotle peppers, honey, salt, and pepper in a food processor. Blend well until smooth. Transfer butter to a bowl and refrigerate until ready to serve with baked potatoes.

GRILLED T-BONES WITH CHIPOTLE CHILI RUB AND CILANTRO-LIME COMPOUND BUTTER

Steps:

• Preheat a two-burner grill pan over high heat or a table-top electric grill to high or preheat the outdoor grill.
• Cut butter into chunks. Place butter in a bowl. Place bowl in microwave and cook on high for 15 seconds. To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast going over the herbs again and again. Stir in chopped cilantro and lime zest and juice into the butter using a rubber spatula. Transfer the butter onto a large strip of plastic wrap.
• Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape. Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again.
• Remove the steaks from the refrigerator and unwrap.
• Combine the steak seasoning blend with hot chipotle pepper and sweet paprika. A tablespoon is about a palm full of powdered or ground seasonings. Rub the seasoning blend into the steaks, distributing the spices evenly among them. Go wash up. Using tongs, place steaks on screaming-hot grill, carefully place the thin tip of 1 steak facing the wide end of the next so that all 4 steaks fit onto the grill pan or grill grate at the same time. Cook steaks 6 to 7 minutes on each side for medium doneness. Remove steaks and let them rest so that the juices can redistribute, 5 minutes.
• When ready to serve, top steaks with disks of sliced compound butter and serve with salad or vegetables on the side. The smashed cheesy potatoes and sauteed sliced vegetables make especially tasty side dishes for these steaks.

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.

GRILLED CORN SKEWERS WITH CHIPOTLE- CILANTRO BUTTER

Steps:

• Heat grill over high heat.
• Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender. Remove from the grill, let cool slightly, remove husks and cut into 1-inch rounds.
• Combine the butter, chipotle, garlic, cilantro, salt, pepper and honey in a food processor until smooth.
• Skewer the corn onto 1 skewer (so the corn lays flat), and season with salt and pepper. Grill for 2 to 3 minutes per side until slightly charred. Remove and immediately brush with the butter and garnish with chopped cilantro.

PAN SEARED RIB-EYE STEAK WITH CHIPOTLE BROWN BUTTER

Steps:

• Season both sides of the well trimmed rib-eye, as well as the edges with the pepper, salt and granulated garlic. If you have a good thick steak, it can handle a lot of seasoning. If you are using a thin steak, be easy on the salt. Put half of the butter in a very hot skillet, gently so you don't splatter hot butter all over the place. Add the onions first. The more rare the steak you desire, the longer you should saute the onions before starting the meat itself, (3 to 4 minutes for rare, etc). Now, gently add the steak to the skillet and sear thoroughly on each side to your desired doneness. If you can't tell how done the steak is by feel, use an instant-read thermometer:
• Extra Rare-below: 125 degrees F
• When the steak achieves the desired temperature, remove to a plate, leaving the onions in the pan. After you remove the steak from the heat source, it continues to cook, so I take my steaks off a little ahead of time. Add the rest of the butter after you have let the skillet come back up to temperature. Stir in the chipotles and deglaze the pan with the beer. Pour over the steak once the beer has reduced by half and serve.
• Rare: 135 degrees F .
• Medium-Rare: 145 degrees F .
• Medium: 160 degrees F .
• Well Done: 170 degrees F .

PANFRIED RED SNAPPER WITH CHIPOTLE BUTTER

Steps:

• Mash together butter, chipotles to taste, adobo sauce, and salt with a fork until blended.
• Pat fish dry and cut each fillet in half crosswise, then season with salt and pepper. Spread flour on a plate and dredge fish, knocking off excess.
• Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then panfry fish, skin sides up first, in batches, turning over once, until browned and just cooked through, 4 to 6 minutes. Transfer as cooked with a slotted spatula to plates and add more oil to skillet as needed. Top fish with dollops of chipotle butter.

SHRIMP BRUSHED WITH CHIPOTLE BUTTER SERVED WITH TOMATILLO SALSA

Steps:

• Combine all ingredients in a food processor and blend until smooth. Season with salt and pepper to taste. Place in a small bowl. Can be refrigerated for 1 day, bring to room temperature before using.;
• Combine all ingredients in a medium bowl and season with salt and pepper, to tast;
• Preheat grill to high. Grill shrimp for 2 to 3 minutes on each side, brushing with the butter every 30 seconds, season with salt and pepper to taste. Serve on platter alongside Tomatillo Salsa.;

GRILLED OYSTERS WITH CHIPOTLE BUTTER

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place butter in a small bowl. Stir in chipotle pepper and set aside.
• Grill oysters for 4 minutes. Transfer oysters to a plate. Spoon chipotle butter over the oysters and serve.

CHIPOTLE GARLIC BUTTER

Steps:

• Place ingredients in a food processor or blender and process until well combined.
• Put in a covered container and refrigerate.

CORN ON THE COB WITH CHIPOTLE-SCALLION BUTTER

Steps:

• Stir together butter, scallions, chipotles, zest, and rounded 1/2 teaspoon salt in a large bowl.
• Cook corn in a large pot of boiling water until crisp-tender, 3 to 5 minutes. Transfer with tongs to butter mixture and toss.

CHILE CORN MUFFINS WITH CHIPOTLE BUTTER

Steps:

• Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.
• In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown.
• Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.
• NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full. Bake in preheated oven 16 to 18 minutes.

ROAST TURKEY WITH CHIPOTLE-MAPLE BUTTER

Steps:

• Let the turkey sit at room temperature for about 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the packet of neck and giblets from the turkey and reserve for another use. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
• Put the butter, maple syrup, chipotle pepper, garlic and a pinch of salt in a mini food processor and pulse until smooth. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin all over with the rest of the butter mixture. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
• Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F in the thigh joint, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes before carving.
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CHIPOTLE-LIME BUTTER

Steps:

• Mix the butter, lime zest, mint, chile powder, garlic and 1/2 teaspoon salt in a medium bowl with a rubber spatula until well blended. Serve at room temperature or transfer the butter to a piece of plastic wrap, wax paper or parchment and roll it up, twisting the ends to make a tight log. Keep in the refrigerator for up to a week or in the freezer for 2 months.

GRILLED T-BONES WITH CHIPOTLE-LIME BUTTER

Steps:

• In a small bowl, combine the butter, chipotle, lime zest and juice, and 1 teaspoon salt. Mash with a spoon until smooth. Mound the mixture onto a square of plastic wrap, form into a log shape about 6 inches long, and roll up in the plastic; twist the ends of the plastic tightly to seal. Refrigerate until firm, about 1 hour.
• Prepare a grill for high-heat cooking. Rub some oil onto the steaks and sprinkle with salt and pepper. Brush the grill grate with oil. Grill the steaks, turning once, until an instant-read thermometer inserted horizontally in the meat but not touching the bone registers 130 degrees F for medium-rare, about 8 minutes per side. Transfer the steaks to a cutting board and allow to rest 10 minutes. Slice the steaks and divide among plates; top each serving with a slice of the chipotle butter.

CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER

Steps:

• To prepare, build a fire in your grill; if using a gas grill, turn both burners to high.
• Put all spice paste ingredients in a food processor and puree. Rub steaks all over with paste (it will be rather thick) and set aside.
• Combine ingredients for cilantro-lime butter in a small bowl and mash with a fork until well mixed and an even consistency. (May be made earlier in the day.)
• When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter and serve.

GRILLED T-BONE STEAKS WITH CHIPOTLE AND CILANTRO BUTTER

Steps:

• Mix the butter, chilies, cilantro and tequila in a bowl to blend.
• Lay a sheet of plastic wrap on a work surface. Spoon the chili butter over the center of the plastic wrap. Roll the chili butter into a cylinder. Refrigerate at least 2 to 3 hours or overnight.
• Cut the chili butter log crosswise into 8 slices.
• Sprinkle the steaks with salt and black pepper.
• Prepare a grill or grill pan over medium-high heat. (I used a cast iron skillet with one tablespoon of olive oil and one tablespoon of butter.).
• Grill the steaks for five minutes. Turn the steaks over and top each with 2 of the chili butter slices. Continue grilling for 5 minutes for medium-rare doneness, or until the butter begins to melt.
• Transfer the steaks to plates and serve.

GRILLED HALIBUT WITH CHIPOTLE BUTTER

Steps:

• Heat gas or charcoal grill. In small bowl, mix butter, chile, adobo sauce, lime juice and cilantro. Refrigerate until serving time.
• In another small bowl, mix oil, chili powder, garlic salt and cumin. Brush both sides of each halibut steak with oil mixture.
• Place halibut on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until fish flakes easily with fork. Serve halibut topped with butter mixture.

STEAK WITH CHIPOTLE BUTTER AND ROASTED ZUCCHINI

Steps:

• Preheat the oven to 450˚ F. Toss the onion and zucchini with 1 tablespoon olive oil on a rimmed baking sheet. Season with salt and pepper. Roast until tender and browned, 15 to 18 minutes.
• Meanwhile, mix the butter, chipotle and adobo sauce in a small bowl until well blended; set aside. Season both sides of the steaks with the adobo seasoning. Heat the remaining 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add the steaks and cook until browned, about 4 minutes per side for medium doneness. Transfer to a cutting board and let rest 3 minutes.
• Divide the onion and zucchini among plates. Top with the cheese and cilantro. Slice the steak and add to the plates. Top with the chipotle butter and serve with lime wedges.