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| Painting by Zach Smithey |
Here are all the participants for this event:
Go and check all of them out! I bet you find a new blog or two or five to fall in love with!
We did a swap where we were given the name of a blogger and then we sent spices to that blogger to play with. I had Lisa at Blogghetti and I am so excited to see what she did with what I sent her. Go and check that out!
My partner was Cam! Cam is known for using all kinds of wonderful spices and she didn't fail me! She sent two of my favorites: Berbere and Ras El Hanout but the one new to me were the Smoked Chipotle Red Jalapeno Peppers. Never have I seen this spice in a store before. Maybe I missed it because I shop Pensey's which is an extensive spice store. I opened the jar and took a small whiff. This beautiful, smoky, slightly sweet, tangy scent filled my nose. Immediately I knew that I wanted to try this with corn in some way, as the sweetness of the corn would accent the smokiness of the spice. So I set out to make compound butter.
What is compound butter? Simply butter combined with spices, herbs, maybe sugars, honey, just about anything you can think of! Compound butter is both savory and sweet and the ideas are endless. Most people like to roll the butter into a log, but I simply scoop it into a ball and serve it like regular butter.
This whole meal was accented by a delightful bottle of wine from Israel from Galil Mountain Winery. This cab was truly a beautiful wine, full bodied with juicy fruit flavors of plum and dark berries. It's reasonable at $16 a bottle. It is distributed by Yarden Wines. Delicious!
Check out the recipe below. You will see it is simple, and that the ingredients can be switched around to meet your own taste buds. We love cilantro, but you might like mint (a nice cooling agent with the red jalapenos) better. Experiment! Be adventurous!
Cilantro Jalapeno Compound Butter
Yield: 8
Prep time: 3 MCook time: 15 MTotal time: 18 M
You can use this compound butter on everything, but it is especially delicious on grilled corn-on-the-cob
Ingredients:
- 1 stick of good unsalted butter, softened
- 1 t ground smoked jalapeno peppers
- 1 T chopped, fresh cilantro
- 1/2 t salt
- 1/2 t pepper
Instructions:
- Mix all ingredients until well combined.
- Using a scoop, scoop the butter into one ball.
- Place in the refrigerator until somewhat hardened.
- Serve.
Notes:
We love this on grilled corn, but try this on cornbread, toast and for frying eggs. Delicious!
I'll bet this was delicous on the corn. I love having compound butters in my refrigerator, it is so wonderful on so many things. I, too, paired wine with my meal for this event. Great minds Terri.
ReplyDeleteI even have some corn! I might try this tonight. Thanks for sharing...and I'm glad you enjoyed it.
ReplyDeleteOh my goodness!! That smoky flavor with the sweet grilled corn - that sounds like a match made in heaven!
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