Best 3 Habanero Compound Butter Recipes

Unveiling the fiery delight of habanero compound butter, a culinary masterpiece that tantalizes taste buds with its captivating blend of heat and flavor. This versatile spread, crafted from the potent habanero pepper, transforms ordinary dishes into culinary adventures. Discover the art of creating this fiery butter, unveiling the secrets of its preparation, ingredient selection, and culinary applications. Step into the realm of culinary exploration as we guide you through the process of crafting and utilizing this extraordinary spread, elevating your taste buds with each delectable bite.

Here are our top 3 tried and tested recipes!

BEEF TENDERLOIN FILETS WITH HABANERO BUTTER

Beef Tenderloin Filets with Habanero Butter image

Provided by Guy Fieri

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

One 2-pound center-cut beef tenderloin, cut into four 2-inch steaks
Kosher salt and fresh cracked black pepper
1 tablespoon grapeseed oil
4 tablespoons unsalted butter
1 stick unsalted butter, room temperature
1 habanero, seeded, minced
Zest and juice of 1 lime
2 tablespoons minced shallot
2 tablespoons minced roasted garlic, see Cook's Note
1 tablespoon minced parsley
1 teaspoon kosher salt
4 to 5 turns fresh ground black pepper

Steps:

For the beef tenderloin: Put a rack in the center of the oven and preheat to 150 degrees F, or lowest temperature setting. Season the steaks liberally all over with salt and pepper. Place on a rack over a roasting pan and cook until an instant-read thermometer reads 125 degrees F when inserted into the thickest part of a steak, about 90 minutes. Rest for 10 minutes.
Meanwhile, make the habanero butter: Whisk together the butter, habanero, lime zest and juice, shallot, roasted garlic, parsley, salt and pepper. Refrigerate, covered, to firm up slightly.
Set a large cast-iron skillet over high heat. Get it extremely hot, and then add the grapeseed oil. Add the rested steaks and cook for 1 minute to add color, turn and cook 1 minute on the second side. Add the butter; as soon it starts to melt spoon it over the meat, and then immediately remove the steaks from pan. Rest 8 minutes and serve with the habanero butter on top.

HABANERO COMPOUND BUTTER

Habanero Compound Butter image

This is not an intense, light-you-up heat, but a nice subtle burn that lets you know it's there, with a hint of garlic.

Provided by Brian Dodd

Categories Compound Butters

Time 40m

Yield 8

Number Of Ingredients 5

Ingredients

1 stick unsalted butter, softened
1 habanero pepper, minced
1 tablespoon chopped fresh cilantro
1 clove roasted garlic, minced
1 pinch salt to taste

Steps:

Mix butter, habanero pepper, cilantro, garlic, and salt together in a bowl; shape into a log and wrap in plastic wrap.n
Refrigerate butter mixture until firm, at least 30 minutes.n

Nutrition Facts : Calories 102.5 calories, Carbohydrate 0.2 g, Cholesterol 30.5 mg, Fat 11.5 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 1.9 mg

HABANERO-PEACH BUTTER

Habanero-Peach Butter image

This recipe makes enough butter to accompany several batches of Caribbean Spiced Mahi Mahi with Habanero-Peach Butter. The butter will keep well refrigerated - just slice off the appropriate amount as you need it. Try it on other dishes; it adds a light spicy and fruity flavor to chicken, pork, and seafood dishes. You can roll any compound butter in plastic wrap and shape it into a tube. After it has been refrigerated, the butter will be hard, and you can then just slice off the amount you need. Better yet, freeze the butter, and it will keep for months. From El Cocodrilo's Cookbook.

Provided by lazyme

Categories Fruit

Time 21m

Yield 3 cups

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 habanero peppers or 4 jalapeno chiles, minced
1/2 medium red bell pepper, minced
1/2 medium shallot, minced
6 tablespoons balsamic vinegar (do not substitute)
1 tablespoon honey
3 large ripe peaches, unpeeled, pitted and sliced
3/4 lb unsalted butter, softened

Steps:

Heat the oil over high heat in a medium saucepan.
Add the chiles, bell pepper, and shallot; cook over high heat for 2 minutes.
Add the vinegar and honey to the chile mixture, reduce the heat to low, and simmer until almost all the liquid has evaporated, about 3 minutes.
Remove from the heat; cool.
Place 2 of the peaches and the butter in a food processor or blender.
Process until well mixed.
Add cooled chile mixture to the butter puree, and process until well blended.
Transfer the butter mixture to small bowl.
Mince the remaining peach, add it to the butter mixture, and blend well.
Cover and refrigerate in an airtight container until ready to use, or freeze it.

Nutrition Facts : Calories 1031, Fat 101.7, SaturatedFat 59.6, Cholesterol 244, Sodium 24.1, Carbohydrate 32.2, Fiber 3.5, Sugar 27.7, Protein 3.5

Tips:

Use high-quality butter. It will make a big difference in the final flavor of the compound butter.
Let the butter soften slightly before mixing it with the other ingredients. This will make it easier to blend.
Be careful not to overmix the butter. Otherwise, it will become greasy.
Taste the butter before using it. Adjust the seasonings to your liking.
Use compound butter within a week or two. It can be stored in the refrigerator or freezer.

Conclusion:

Habanero compound butter is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for grilled chicken, fish, or vegetables. It can also be used as a spread for bread or crackers. With its spicy and flavorful kick, habanero compound butter will definitely add a unique touch to your favorite recipes.