I am a big fan of compound butters, mostly because they are fairly easy
to make but also because they are a very easy way to make a regular,
unseasoned piece of meat or veggies flavorfull very quickly. Last
night, I created a new one, and I thought I would like to share.
You will need:
1 Stick, butter
2 cloves, garlic (minced)
1 T. cumin (ground)
1 T. chipotle (ground)
A sprinkle of something hotter (I used two twists of ground pequin
peppers, but Red Hot, McIlhenny tabasco, Cholula, Dave's Insanity or
whatever you use to add heat in a chili kind of way will work)
1 t. cinnamon (optional)
1 12" x 12" square of Saran Wrap, Wax Paper or parchment paper
1- Combine all Food ingredients (i.e. not the wrap) in a mixing bowl
and beat with a wooden spoon until light and fluffy. Alternatively, you
can beat it in a mixer or food processor
2- Dump the mess on the middle of your wrap and spread it in roughly a
log shape.
3- Rull up the flavored butter in the wrap, making a compact cylinder.
4- Twist the ends to seal it. Refridgerate until firm.
This will keep for 5 days in the fridge or up to 3 months in the
freezer. I keep mine in the freezer, and cut off slices as
wanted/needed. It allows me to have a variety of them ready to go.
I had this last night on a plain grilled rib steak, no bone. One butter
pat thick slice goes a long way. I suspect/know this will be very good
on pork or chicken as well. Nice and spicy, but with a nice smoky
flavor from the Chipotle and Cumin.
Enjoy
Hollywood