Here is the receipe a friend gave me for Chilpote Butter:

1/2 lb "real" butter at room temp.
1 Tlb minced shallots.........onion will work too.
1 tsp. minced garlic, and about two Tlb. butter.
3 chipotle peppers, minced..........(Get "Embasa" brand peppers in adobo
sauce, in canned food section) 1/4 cup minced fresh cilantro.

Heat about 2 tablespoons of the butter on a small skillet over medium heat
and saute the shallots and garlic until the shallots are softened. Remove
from heat and stir in the chipotle peppers (with some of the liquid from
the can) and cilantro. Let the mixture cool, and then blend it into the
remaining softened butter using a wooden spoon. Store in fridge. Lasts
for weeks.

I haven't made it because I can figure what to use it on. She suggested
corn on the cob (I don't eat that). She also said she would NOT eat it on
bread.

I priced those "Embasa brand peppers in adobo sauce" and very pricey for a
small can $1.59+. So I would probably smoke my own jalapeno into chilpote
but don't know what to use in place of "adobo sauce". Or maybe I shouldn't
do it at all and just spend the $ and leave receipe as is. BUT that would
make this receipe pretty expensive what with real butter and all.

Now my main question is (wordy ain't I?) hahaha Is anyone familiar with
this? And if you are what would I use it on????

"LOU" ReplyToGroup.com wrote in message
...
Here is the receipe a friend gave me for Chilpote Butter:

1/2 lb "real" butter at room temp.
1 Tlb minced shallots.........onion will work too.
1 tsp. minced garlic, and about two Tlb. butter.
3 chipotle peppers, minced..........(Get "Embasa" brand peppers in adobo
sauce, in canned food section) 1/4 cup minced fresh cilantro.

Heat about 2 tablespoons of the butter on a small skillet over medium heat
and saute the shallots and garlic until the shallots are softened. Remove
from heat and stir in the chipotle peppers (with some of the liquid from
the can) and cilantro. Let the mixture cool, and then blend it into the
remaining softened butter using a wooden spoon. Store in fridge. Lasts
for weeks.

I haven't made it because I can figure what to use it on. She suggested
corn on the cob (I don't eat that). She also said she would NOT eat it on
bread.

I priced those "Embasa brand peppers in adobo sauce" and very pricey for a
small can $1.59+. So I would probably smoke my own jalapeno into chilpote
but don't know what to use in place of "adobo sauce". Or maybe I shouldn't
do it at all and just spend the $ and leave receipe as is. BUT that would
make this receipe pretty expensive what with real butter and all.

Now my main question is (wordy ain't I?) hahaha Is anyone familiar with
this? And if you are what would I use it on????

IMO, skip the 'en adobo' and use them dried, minced and in your favorite
recipe.

Jack

On 24 Oct 2005 22:47:45 GMT, LOU ReplyToGroup.com wrote:

Here is the receipe a friend gave me for Chilpote Butter:

1/2 lb "real" butter at room temp.
1 Tlb minced shallots.........onion will work too.
1 tsp. minced garlic, and about two Tlb. butter.
3 chipotle peppers, minced..........(Get "Embasa" brand peppers in adobo
sauce, in canned food section) 1/4 cup minced fresh cilantro.

Heat about 2 tablespoons of the butter on a small skillet over medium heat
and saute the shallots and garlic until the shallots are softened. Remove
from heat and stir in the chipotle peppers (with some of the liquid from
the can) and cilantro. Let the mixture cool, and then blend it into the
remaining softened butter using a wooden spoon. Store in fridge. Lasts
for weeks.

Now my main question is (wordy ain't I?) hahaha Is anyone familiar with
this? And if you are what would I use it on????

Use a fancy butter mold for individual servings and serve it on a nice
char-grilled steak. Make it milder (less chipotle or adobo and serve
it on chicken or fish.


jim

wrote in message
...

Use a fancy butter mold for individual servings and serve it on a nice
char-grilled steak. Make it milder (less chipotle or adobo and serve
it on chicken or fish.


jim

Absolutely Jim! It is also good on baked potatoes (jacket potatoes), popcorn
and veggies, but especially on steaks or pork chops. I do it somewhat as
Jack suggested and make it with powdered chopotle.

Charlie

Chipotle Mayo is a similar concoction which is good on seafood. Just
mix some mayonaise and minced chipotles en adobo and add some fresh
key lime juice.

The Chipotle Butter is better on beef, etc.

LOU ReplyToGroup.com wrote:

Here is the receipe a friend gave me for Chilpote Butter:

1/2 lb "real" butter at room temp.
1 Tlb minced shallots.........onion will work too.
1 tsp. minced garlic, and about two Tlb. butter.
3 chipotle peppers, minced..........(Get "Embasa" brand peppers in adobo
sauce, in canned food section) 1/4 cup minced fresh cilantro.

LOU wrote:
Here is the receipe a friend gave me for Chilpote Butter:

1/2 lb "real" butter at room temp.
1 Tlb minced shallots.........onion will work too.
1 tsp. minced garlic, and about two Tlb. butter.
3 chipotle peppers, minced..........(Get "Embasa" brand peppers in adobo
sauce, in canned food section) 1/4 cup minced fresh cilantro.

Heat about 2 tablespoons of the butter on a small skillet over medium heat
and saute the shallots and garlic until the shallots are softened. Remove
from heat and stir in the chipotle peppers (with some of the liquid from
the can) and cilantro. Let the mixture cool, and then blend it into the
remaining softened butter using a wooden spoon. Store in fridge. Lasts
for weeks.

I haven't made it because I can figure what to use it on. She suggested
corn on the cob (I don't eat that). She also said she would NOT eat it on
bread.

I priced those "Embasa brand peppers in adobo sauce" and very pricey for a
small can $1.59+. So I would probably smoke my own jalapeno into chilpote
but don't know what to use in place of "adobo sauce". Or maybe I shouldn't
do it at all and just spend the $ and leave receipe as is. BUT that would
make this receipe pretty expensive what with real butter and all.

Now my main question is (wordy ain't I?) hahaha Is anyone familiar with
this? And if you are what would I use it on????

I like to cook a stick of unsalted butter with chipotle flakes or fresh
crushed tepin in the microwave and pour it over oil cooked popcorn. I
season with a Limon/Salt that you can find at most Mexican Markets. A
killer beer and beverage snack. I would suggest using unsalted butter in
your recipe and salt to taste. The salt may not be needed with the
canned chipotle or maybe just a dash. Salted butter is archaic since it
was added to increase shelf life not flavor.

"LOU" ReplyToGroup.com wrote in message
...
Here is the receipe a friend gave me for Chilpote Butter:

1/2 lb "real" butter at room temp.
1 Tlb minced shallots.........onion will work too.
----snip----

This is a favorite of mine for mid-morning or mid-afternoon snack. Heat a
couple of corn tortillas in the microwave and smooth on some chipotle
butter, roll the tortilla, and simply enjoy.

If I have one mid-morning with a beer, then I don't eat lunch because the
tortillas and beer will have killed my appetite and thus I end up losing
weight if I do this every other day.