It’s July. Barbecues are a-plenty. What sounds better than grilling with chile, garlic and lime?! Adding a zesty flair, this spicy butter is perfect to use when grilling fish or shrimp. I personally adore it melted over grilled corn on the cob. What would you pair with chile lime garlic butter?
1/2 c. homemade butter
2 tsp. chile powder
2 tsp. garlic, finely chopped
1/2 tsp. fresh lime zest
Using a spoon or your hands, blend the chile powder, garlic and lime zest into softened butter. This is best with sweet cream butter, the sweet flavor works as a delicious balance to the heat.
Shape the butter into a log using plastic wrap. Refrigerate until butter log is firm – approximately thirty minutes.
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.