Ancho Chile Butter W Roasted Garlic Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the head of garlic with aluminum foil and roast for 40 minutes. Set aside until cool enough to handle.
• Squeeze the cloves of garlic from their papery skins into a small glass bowl. Add the butter and ancho powder, mixing well to combine. Season with salt and pepper. Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder. Refrigerate until set, at least 30 minutes. (The butter can be made ahead and will keep for up to a week.)
• Preheat a grill or grill pan to high heat.
• Grill the corn, turning occasionally, until browned in spots and the kernels are tender, 15 to 20 minutes. Brush with the ancho chile butter and serve.

Steps:

• Stem the chili, break it open and shake out all of the seeds. Bring a small saucepan of water to the boil. Lower the heat, add the chili and simmer until softened, about 5 minutes. Drain and let cool. Use a small knife to scrape the flesh of the chili from the skin. Chop the chili until it forms a paste. You should have about 1 1/2 teaspoons.
• In a small bowl, cream together the chili and the butter. Stir in the garlic and salt. Use immediately or store in the refrigerator.

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the head of garlic with aluminum foil and roast for 40 minutes. Remove from the oven and let cool enough to handle.
• Squeeze the garlic from its papery skins into a small glass bowl and combine together with the butter and ancho powder, mixing well. Season with salt and pepper. Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder. Refrigerate until firm, about 1 hour.
• Prepare a barbecue to medium-high heat. Brush the steaks with olive oil and sprinkle with salt and freshly ground black pepper. Grill the steaks to desired doneness, about 6 minutes per side for medium doneness. Transfer to a platter and tent with foil to keep warm. To serve the steaks, top each with a pat of roasted garlic butter.

Steps:

• Preheat the oven to 450°.
• In a heatproof medium bowl, cover anchos with boiling water and let sit until softened, about 20 minutes. Drain the chiles and pat dry with towel. Discard stems and seeds, then coarsely chop.
• While the anchos are softening, heat 2 tablespoons of the olive oil in a small skillet until shimmering. Add pine nuts and cook over moderately high heat, shaking pan, for about 3 minutes or until lightly browned. Add garlic, cumin and coriander and cook, stirring, until the garlic is softened and the pine nuts are deep golden, about 1 minute longer. Set aside until cool.
• In a blender or food processor, puree the pine nut mixture with the anchos and butter. Season the ancho butter with salt and transfer to a bowl.
• In a large mixing bowl, toss broccoli with the remaining olive oil and spread onto 2 large rimmed baking sheets. Roast the broccoli in the upper and lower thirds of the oven for 15 minutes, or until crisp-tender. After 7 minutes swap shelves and rotate pans. Transfer broccoli to a bowl and toss with the ancho butter. Season with salt and return to baking sheets and roast for 10 minutes longer, or until the broccoli is tender. Arrange broccoli on a platter and serve warm or at room temperature.

Steps:

• Preheat oven to 375 degrees F.
• Remove the papery outer covering of whole garlic head, but do not seperate the cloves or peel them.
• Place as many whole heads of garlic on a large square of heavy-duty aluminum foil as there are people to be served.
• Fold up foil so that the cloves are completely wrapped.
• Bake in the preheated oven for 1 hour 15 minutes.
• Serve each diner a head of garlic and some bread and butter.
• Separate cloves.
• Hold a clove over a piece of buttered bread and squeeze.
• The garlic puree will pop out, like toothpaste from a tube.
• Spread and eat.
• GARLIC PUREE:
• To make a batch of Garlic Puree for later use, let roasted heads of garlic cool, unwarapped for at least 5 minutes.
• Gently separate the cloves and squeeze each one over a fine meshed sieve, so that the softened garlic pops into the sieve.
• With wooden spatula or wooden spoon, rub garlic through the sieve into a small container or bowl.
• Cover tightly with plastic wrap and refrigerate the puree if needed.
• QUICK PUREE:
• If you are in a hurry, you may skip the refinement of the sieve.
• Simply squeeze the cloves, one by one, over a bowl.
• When they have all been squeezed, use a rubber spatula to push the puree into a neat mound cover tightly with plastic wrap, and refrigerate until needed.
• It will keep for months.
• To keep indefinitely, cover with a film of olive oil.

Steps:

• Melt 2 tablespoons butter in small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool.
• Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature.
• Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.

Steps:

• Preheat the oven to 350°F.
• Cut about a half inch off the top of the garlic bulb.
• Place the bulb in a small baking dish. Drizzle the top with the olive oil.
• Cover the dish with aluminum foil, and bake for 1 hour.
• Set the butter out to soften as you put the garlic in the oven.
• When the garlic is done, let it cool enough to handle. You should be able to just squeeze the cloves out of the husk.
• Put the softened butter and the garlic cloves in a mixing bowl, and mix together until thoroughly integrated.
• To store, scrape the mixture onto a piece of parchment or wax paper, roll into a fat, sausage shaped log, and the twist the ends shut.

Steps:

• Salt and lightly pepper both sides the chicken breast.
• Liberally add the ancho chili pepper onto both sides of the breasts.
• Cut the breasts into 1 inch cubes.
• Whisk the egg whites.
• In a Ziploc bag or mixing bowl, combine the flour, sugar, and 2 tablespoons of Acho Chili Pepper.
• Take a handful of the cut chicken and dip into the egg whites. (coat well).
• Place the chicken in the flour mixture and shake well. (coat well).
• Place the chicken in the deep fryer at 355 degrees for 6 to 7 minutes. Drain on rack and set aside on paper towel. (NOTE: You do not have to fry all at once. Fry in batches for best results.).
• For sauce:.
• Melt butter in non stick pan. (medium heat).
• Stir in honey and brown sugar until well blended.
• Stir in Chili and Barbeque sauces.
• Add remaining tablespoon of Ancho Chili pepper. Stir.
• Bring to boil then let simmer for 5 minutes.
• Place the chicken in a Tupperware bowl.
• Pour sauce over chicken.
• Put the top over Tupperware and shake chicken and sauce until chicken is evenly coated with sauce.
• Serve over rice, with cajun fries, or food of your choice.