This spicy, citrus-y butter is a great way to spice up grilled meats and vegetables. I loved it on grilled corn. What would eat serrano lime garlic butter with?
1/2 cup butter
2 serrano chiles, minced
2 garlic cloves, minced
1 tbsp lime juice
Mince the serrano chiles, seeds and all. Set aside in a small bowl. Mince the garlic clove. Stir the garlic into the minced chile. Stir the lime juice into the chile and garlic mixture.
Once stirred together, add all of the ingredients to the butter. Mix thoroughly. Pack the butter into a ramekin or shape into a log using plastic wrap. Let it chill in the refrigerator for approximately 30 minutes. Then enjoy!
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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.