Ancho Chile Butter

Title:
Ancho Chile Butter

Yield:
1 Servings

Categories:
Brenda,
Butters,
Mexican




Ingredients:





     2 ts Pure olive oil


     2    Dried ancho chiles


     5    Cloves garlic; skins on


     1 ts Coriander seeds; ground


   1/3 ts Salt


   1/3 ts Chili powder


   1/2    Lemon, Zest of


     1 lb Salted butter; at room


          -temperature


     2 tb Parsely; finely chopped






 Fill a small bowl with very hot tap water. Place olive oil in small saute'


 pan and set over medium-high heat. When oil barely begins to smoke, add


 chiles and roast, turning until skins are soft and slightly puffed. Remove


 chiles to the hot water and let soak for 30 minutes.


 


 In the same skillet and again over high heat, roast garlic cloves, shaking


 the pan until skins are golden brown and shriveling. Remove from heat. When


 cloves are cool to the touch, squeeze garlic out of the skins and reserve.


 


 When chiles have finished soaking, drain, seed, and stem them. Place them


 and the garlic in the bowl of a food processor equipped with a steel blade.


 Add coriander, salt, chili powder, lemon zest, and one-fourth of the


 butter. Process until all ingredients are well-pureed. Gradually add the


 rest of the butter and process until it is incorporated. Add parsley and


 process a second more just to fold in.


 


 Remove to a storage container and refrigerate to store. To use, melt the


 butter over low heat.


 


 MAKES 2 1/2 CUPS NOTES: The great thing about composed butters is that they


 keep so well and have so many uses. Let this butter, for example, hang


 around your refrigerator for a couple of months. Toss pasta with it. Make


 your next omelet with it. Saute' boneless chicken in it. Dollop some on a


 piece of grilled fish. Cook shrimp in it. Spread it on slices of an old


 baguette, run them under the broiler, and serve as an appetizer that will


 bring guests back for more. See what we mean? And do not forget to melt


 some of the butter over a baked potato. This particular butter uses the


 mild dried ancho chile pepper to give it a South-west flavor and a rich,


 rusty color. Allow 2 tablespoons of butter for every 1/4 pound of pasta -
a


 little more if you are adding other ingredients, such as vegetables or


 chicken, to the pasta.


 


 PREPARE-AHEAD/SERVING NOTES: The butter will keep refrigerated for at least


 three months. ESSENTIAL GEAR: Electric food processor


 


 HERE IS A GOOD USE FOR ANCHO CHILI BUTTER:


 


 Blanch asparagus spears (we especially like California purple asparagus for


 its plump, tender stalks that require no peeling). Allow 4 to 6 meaty


 spears per serving. Drain and rinse with cold water. Set aside. In a large


 saute' pan, melt Ancho Chile Butter, allow 3 to 4 tablespoons per serving.


 Add asparagus spears and quickly warm in the hot butter. With tongs, remove


 asparagus to hot plates. Leave any extra butter in the saute' pan. While


 asparagus warms, cook fresh egg fettuccine until tender. Drain and


 immediately toss with the remaining butter in saute' pan. Serve the pasta


 over the asparagus spears and top with a light grating of Parmigiano


 Reggiano .


 


 Marcella Rosene, Pasta & Co. By Request, Coveted Recipes From Seattle's


 Leading Take-Out Foodshop Adapted for MasterCook format by Brenda Adams


 


 Recipe By     : Pasta & Co. By Request


 


 Posted to MC-Recipe Digest V1 #261


 


 Date: Sat, 26 Oct 1996 16:06:45 -0700


 


 From: Brenda Adams