[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.
- - - - - - - - - - - - - - - - - -
--
St. Kit