Spicy Habanero Compound Butter (Perfect For Charcoal Grilled Steaks)

Ingredients:

8 oz butter, unsalted

1 habanero

1 shallot

2 cloves garlic

1/2 tsp seasoned salt

1 sprig fresh rosemary

****For the seasoned salt

1 tsp kosher salt

1/8 tsp cinnamon

1/8 tsp cardamom   

1/4 tsp black pepper

Tools needed:

Mixing bowl x 2

Cutting board

Sharp knife

Rubber spatula

Parchment paper (unbleached is best)

How to make it:

Place the butter on countertop to soften.

Wash and dry the peppers. Cut out the seeds and placenta from the pepper, rough chop. Place into the mixing bowl.

Rough chop the garlic, rosemary and shallot. Add to the mixing bowl.

Add the seasonings for the spice blend to the bowl and mix thoroughly.

Warm up a saute pan over medium heat. Add oil and the ingredients in the bowl to the pan while it’s still cold. Cook the ingredients for 5-7 minutes stirring frequently. The shallot and garlic will start to turn translucent and start to brown. I like to take it as far as getting the garlic slightly crispy as well for some added texture to the butter.

Once the ingredients are cooked, remove the pan from heat and cool slightly.

Once cooled, add the butter with the cooked peppers, shallot and garlic to a mixing bowl. Mix thoroughly to combine the ingredients. If the butter melts, place the box in the refrigerator to firm it up. This can take up to 45 minutes to 1 hour. Once cooled, the butter should be spoonable and be able to hold its shape.

I like to roll the butter into a log in parchment paper and keep in the refrigerator. When you want to use a little bit of the butter you unroll it from the parchment paper and slice off a little bit.

This will keep in the refrigerator for about 2 weeks or 3 months frozen. Serve on top of steaks, chicken, use it to finish mashed potatoes, pastas or roasted mini potatoes (fingerling, golden, red).

Enjoy!

Logan