Smoked Chile Butter
1 Tablespoon olive oil
3 cloves garlic, chopped
12 Tablespoons unsalted butter, room temp
1 small shallot, chopped
1-2 chipotle chiles in Adobo Sauce
Juice of 1 lime
Heat oil in a small saucepan over medium heat. Add the garlic and shallot and cook until soft, about 2 minutes. Remove from heat and cool slightly.
Put the butter in a food processor; add the shallot/garlic mixture, chipotle chiles and lime juice. Season with salt and pepper and process until smooth. Refrigerate until ready to use.
This butter is great brushed on grilled shrimp or melted on salmon.
Pairs Well With
Recipe from Bobby Flay
For the Southwestern Cuisine Cooking Class - 110
From the VIP Page titled "Really Good Shit That Goes with Southwestern Cuisine".
This smoky butter is beyond delicious! Spread it over fish, chicken or melt some and drizzle it over shrimp. Or you can just eat it off a spoon. Thanks Bobby, love ya, call me, mean it!
(Photo: Bobby Flay)