[CH] Compound buter

Kit Anderson (kitridge@bigfoot.com)
Sat, 21 Nov 1998 22:01:53 -0500

> Chipotle butter has become a new staple in the
> household, showing up on everything from bread to pasta to scrambled
> eggs. You can make it by blending a small can of chipotles in adobo with
> about two sticks of butter. Pack it in a tub and keep it in the fridge
> for when you want it. Stuff is great and really handy.
> 
> David Cook

Ahh..compound butter. Any herb or chile mixed with softened
butter, packed into a der der and chilled.

With chipotles...over everything.

All this talk of chipotles reminded me to re-post this.
Thanks Porter.

                     *  Exported from  MasterCook  *

                            Chipotle con Queso

Recipe By     : Porter Banister
Serving Size  : 1    Preparation Time :0:00
Categories    : Chile                            Extras

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      stick         butter
   4      tablespoons   canola oil
   5      tablespoons   flour
   1      large         onion -- chopped
   1      head          roasted garlic -- chopped
   3      cloves        garlic -- chopped
   1      can           chipotle peppers en adobo -- chopped
   2                    habanero peppers -- chopped
   2      cups          milk
   1      cup           half and half
   2      pounds        sharp cheddar cheese
   1      pound         monterey jack cheese
   1      bunch         scallions -- chopped

In a large pot, melt butter and add oil. Add onion and saute
unitl golden. Add garlic and cook until onions are brown.
Add flour and develop med brown roux for 2 minutes. Add half
and half slowly. Reduce heat to low and add milk. Cook unitl
mixture starts to bubble. Simmer and add chiles. Cook 5
minutes and add roasted garlic. Slowly incorporate the
cheese. Garnish with scallions.

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-- 

St. Kit