Smoked Chili-Lime Compound Butter
This year I was giving a Breville Smoking Gun as a gift. While I love new gadets for the kitchen, this was one not on my radar. Sure, I had seen them on cooking shows but they weren't on the forfront of wishes.
Initially, I thought it would only be used at our house to smoke fancy cocktails. (More on than in another blog, because we will be smoking bourbon!) Then I opened the box with my new toy. The Breville Smoking Gun thankfully came with recipe cards to get the new user well versed in various food options to smoke. Smoked Aoilis, smoked crispy chicken, smoked bloody marys, even smoked ice cream!
Since I am a huge fan of compound butters, our first experiment was the Breville Smoked Chili Butter recipe. Compound butters have so many great uses. Put a pat on top of a steak, or as seen below, on lamb shoulder. Use it to cook an egg!
As always, all ingredients used were organic, and when possible, fresh from the garden. And, a few modifications were made to their version. And a disclaimer, this compound butter is equally delicious without the use of the smoker.
one stick organic butter, softened
3 cloves garlic, chopped
3 mild pickled jalapenos
2 Tbs chopped cilantro
Zest of one lime
Pinch of hickory wood chips
Melt a pat of butter in a fry pan, add garlic and cook until softened. Place in the food processor along with the remaining ingredients (sans hicory chips!)
Blend the ingredients until chopped and well combined.
Put butter mixture into a bowl and cover with plastic wrap. Add a pinch of wood chips to the burn chamber of the Breville Smoking Gun. Place the hose under the plastic wrap with the opening sitting above the butter. Seal the plastic wrap. Fill the bowl with a dense amount of smoke. Remove hose and let infuse for several minutes. You can repeat the smoking process if you want a smokier flavor.
Place the compound butter on a piece of plastic wrap or parchment paper and roll into a log. Store in the fridge.