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Three Great Flavored Butter Recipes - Adding Delicious Buttery Flavor & Excitement to Cooking


These are three flavored butter recipes melted flavor to numerous of cooked dishes. These flavors add an ultimate touch to cooked meals that will revolve an average dish into something extraordinary.

1) Chipotle-Lime Butter Recipe

This compound butter goes wonderful on chicken, beef steaks, and lamb chops, and adds a nice smoky flavor to lobster.

6 tablespoons softened, unsalted butter
1 canned chipotle pepper, minced
1 tablespoon chipotle adobo sauce from same can
1 ½ teaspoons fine lime zest
Pinch of salt

Mash together the butter, chipotle pepper and sauce, lime zest, and salt in a medium mixing bowl. Then transfer the mixture into a container and cover for storage. This Chipotle-Lime Butter can be stored either in the refrigerator for up to 3 days or in the freezer for up to 3 months. Soften before serving.


2) Roquefort Butter Recipe

This rich and tangy flavored butter is wonderful on grilled steak, or as a substitute for garlic butter on bread.

1 ½ sticks unsalted butter, softened
½ pound Roquefort cheese, crumbled
¼ teaspoon Worcestershire sauce
¾ teaspoon ground black pepper

Cream the butter in a medium bowl, until smooth in texture. Add in the crumbled Roquefort cheese, black pepper, and Worcestershire sauce. Then transfer the mixture into a container and cover for storage. Roquefort Butter can be stored either in the refrigerator for up to 3 days or in the freezer for up to 3 months.


3) Roasted Garlic and Chile Butter Recipe

Melt this rich and slightly spicy butter over grilled lamb or beef, or drizzle over seafood such as shrimp, lobster, or salmon. It too is great as an alternate on bread, replacing garlic butter.

½ stick unsalted butter, softened
1 large fresh poblano pepper
6 large whole unpeeled garlic cloves
2 tablespoons extra-virgin olive oil
1 teaspoon pure, quality chili powder
6 large whole unpeeled

Toast the poblano pepper under a preheated broiler until the skin is slightly charred, turning often. Steam the pepper in a paper bag until cool. Rub off the charred skin and remove stem and seeds. Finely chop the chili.

Preheat the oven to 375 °F. In a small oven-proof dish, mix the garlic cloves and olive oil. Bake until they are soft for about 20 minutes, turning once or twice. Cool to room temperature. Peel the garlic cloves, and reserve the olive oil.

In a medium bowl, mash together the butter, chopped chili pepper, garlic, garlic oil, and chili powder. Transfer the mixture into a storage container, and store for up to 3 days in the refrigerator, or up to 3 months in the freezer. Soften to room temperature before serving.

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