Mrs. Regueiro's Plate: Chile-Lime-Garlic-Tequila Compound Butter

Monday, September 1, 2008

Chile-Lime-Garlic-Tequila Compound Butter

Eric & I decided to stay home this past Labor Day weekend, we did go out for dinner on Friday night. We had some decent Mexican food, but we really wanted a good steak for dinner on Saturday. We decided to pick up some ribeye steaks and use up the rest of my "special butter" for the marinade. Dinner was perfect, and I had plenty of leftovers for the next day.


1 stick unsalted butter, room temperature

2 teaspoons minced jalapeno or serrano chiles (seeds & membranes removed)

4 cloves of garlic

1 tablespoon lime juice, freshly squeezed **I think I used 2 or 3 - I like alot for flavor**

1 tablespoon lime zest

2 teaspoons tequila **I used Don Julio & Calzadores....both are good..but PATRON would be awesome as well!!!

2 teaspoons freshly ground pepper

1 teaspoon kosher salt

Combine all ingredients in a food processor, make sure butter is at room temperature. It will be hard to mix at first. Once everything has mixed, place compound butter on a sheet of plastic wrap. Shape into a log, and twist the ends to seal. Place the butter in the fridge to harden.**Serve slices of butter on top of your choice of meat. Yum!!!!!!!!***
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