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Epicurious

Smoked Chile Butter

Recipe information

  • Yield

    Makes 3/4 cup

Ingredients

10 tablespoons (1 1/4 sticks) unsalted butter, softened
2 tablespoons pureed canned chipotle chiles in adobo
2 teaspoons honey
Kosher salt and freshly ground black pepper

Preparation

  1. Combine the butter, chipotle puree, and honey in a food processor and blend until smooth. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour and up to 2 days.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
TagsSpreadsChipotleChileVegetableGluten FreeNut FreeVegetarianMeal PrepNo-CookFood ProcessorCookbooks
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