PECAN CRUSTED CHICKEN BREAST WITH CHILI CUMIN BUTTER
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the breading process: Three separate containers (preferably flat and wide baking dishes or gratin dishes) will be needed; one for the flour, one for wet ingredients and one for the breading ingredients.
- Place the flour into its chosen dish. Whisk the eggs together with the milk and 2 tablespoons oil. Combine the bread crumbs, pecans, salt, pepper and Parmesan cheese until uniformly mixed.
- Using a meat tenderizer or other flat object to pound the chicken breasts to a flat and uniformly 1/4-inch thick cutlet. Dip the cutlets, one at a time into the flour first, next the egg mixture and finally the dry breading mix. Try to keep one hand dry and work one hand wet or use tongs to transfer the chicken from one dish to another. When all of the chicken has been coated, place on a dish and refrigerate until ready to cook. This may be done in advance.
- Make the flavored butter by placing the butter, chili paste, cumin seed, parsley, cilantro, lime juice and ground black pepper in the bowl of a food processor. Pulse to combine well and remove. Lay a piece of waxed paper 12 by 16 inches out flat and scrape the flavored butter onto the waxed paper, at about 1/3 the length up, into a sausage shape. Roll the edge of the paper over the butter and enclose the butter to form a tube-shape. Roll the remaining paper up as you would a cigar and place this log of butter into the freezer for at least 3 hours until it is brick hard. This butter may be made well in advance and keeps, frozen, for up to 1 month.
- To cook the chicken, heat a large saute pan over medium heat, with the 1/4 cup of oil until hot. Add the chicken to the oil, cooking in batches to avoid over crowding the pan, and cook until golden brown about 6 minutes. Turn the chicken over and cook the second side for an additional 6 minutes until the center is cooked and the juices run clear. Transfer to a platter and keep warm.
- Remove the butter from the freezer, unwrap, and cut into 1/4-inch thick round slices. After all the chicken has cooked, place 1 or 2 slices of butter on each piece of chicken, allowing the heat from the chicken to melt the butter into the chicken coating. Serve with lemon-steamed asparagus and herb scented rice.
CHILI CUMIN BUTTER
From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. Use this mixture on hot baked squash, steamed green beans, stirred into chili, on corn of the cob etc.
Provided by dicentra
Categories Very Low Carbs
Time 5m
Yield 8 tablespoons
Number Of Ingredients 5
Steps:
- Beat together all of the ingredients.
Nutrition Facts : Calories 104, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.8, Carbohydrate 0.4, Fiber 0.2, Sugar 0.2, Protein 0.2
CHILI, LIME & CUMIN COD
Make and share this Chili, Lime & Cumin Cod recipe from Food.com.
Provided by TheBostonBean
Categories Very Low Carbs
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450°F.
- Coat oven safe pan with oil or cooking spray.
- Place cod in pan.
- Sprinkle chili powder, herb and salt.
- Roast 5-7 minutes until opaque.
- Melt butter in small saucepan.
- Add cumin and lime juice and cook for 1 more minute.
- Before serving drizzle butter mixture over cod.
Nutrition Facts : Calories 485.7, Fat 14.8, SaturatedFat 7.9, Cholesterol 226.1, Sodium 951.4, Carbohydrate 2.8, Fiber 0.7, Sugar 0.5, Protein 81.5
LEMON-CUMIN BUTTER
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Melt butter with cumin. Strain if desired and stir in lemon juice and salt to taste.
CHILI AND CUMIN BUTTERED CORN ON THE COB
Using this technique will give you perfect corn on the cob every time!!! We are fortunate that we live in an area where we can get fresh corn on the cob....so, I go down to the farms and buy what I need for the night. As I am only feeding 3 these days, I ended up cutting this recipe in half. The rest of the un-cooked corn gets made into fresh corn salads for lunches. Yummy!!!
Provided by Abby Girl
Categories Corn
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare grill.
- Combine butter and next 5 ingredients (through red pepper) in a small bowl; set aside.
- Pull husks back from corn; remove silks from corn.
- Place them on the grill. Brush butter mixture evenly over corn. Grill until nice grill marks appear on the cobs, 10 - 15 minutes.
- Serve with lime wedges.
- Note: Corn on the cob is best husked just before it goes on the grill. Cobs are like bananas -- they loose their freshness once the husk has been pulled back. When buying corn, do not even peek -- just run your fingers down the cobs to make sure that they are uniformed -- check there are no worm holes. Basically, you want to grill the corn enough to get nice grill marks -- anything more will dry out the cobs. Once they are cooked, take them off the grill and let them sit for 5 - 10 minutes, depending on how dense the cobs are. This way, they won't burn the mouth.
Nutrition Facts : Calories 155.2, Fat 4.5, SaturatedFat 2.1, Cholesterol 7.6, Sodium 239, Carbohydrate 30, Fiber 3.5, Sugar 3.8, Protein 4
CHILI BUTTER
This spicy butter will instantly give your steak a delicious Southwestern slant. Also try it with your favorite grilled potatoes.
Provided by Taste of Home
Time 5m
Yield 1/4 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, beat the butter, chili powder, mustard and cayenne until smooth. Refrigerate until serving. Serve with steak.
Nutrition Facts : Calories 103 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 102mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER
As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.
Provided by Chef John
Time 3h25m
Yield 2
Number Of Ingredients 13
Steps:
- Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
- Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
- Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
- Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
- Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
- Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
- Remove from the grill and top with garlic-lime butter.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 6.6 g, Cholesterol 163.3 mg, Fat 47.7 g, Fiber 2.3 g, Protein 44 g, SaturatedFat 20.9 g, Sodium 1734.2 mg, Sugar 0.8 g
GRILLED CORN WITH SPICY CHILI BUTTER
An easy addition to your barbecue! The recipe comes from Cook's Illustrated Guide to Grilling and Barbecue.
Provided by Lvs2Cook
Categories Corn
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in small pan over medium heat. When melted, add garlic, chili powder, cumin, paprika, and cayenne and cook about 1 minute. Set aside.
- Prepare the corn by removing all but the innermost layer of the husk. The kernels should be covered but visible through the layer. Use scissors to snip off the silk ends.
- Grill the corn over medium-hot fire, turning corn every 2 minutes until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the kernels, about 8-10 minutes.
- Transfer the corn to a platter. Remove and discard charred husk and silk. Using brush, brush each ear with butter mixture.
Nutrition Facts : Calories 206.9, Fat 10.3, SaturatedFat 5.7, Cholesterol 22.9, Sodium 85.1, Carbohydrate 30.2, Fiber 3.5, Sugar 3.8, Protein 4.1
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