garlic-chile butter

Name: Garlic-Chile Butter
Prep time: 5 min
Cuisine: Cajun/Creole
Ingredients: 2 stick(s) butter; 2 clove(s) garlic; 2 - anchovy fillets; 1 - lemon, juice and zest; 2 tablespoon(s) sriracha; 2 teaspoon(s) red chili flakes; 1/4 teaspoon(s) cayenne pepper (or ancho chili powder, like i used)

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

For the oysters, we’re going to add a few things to make them even tastier. Namely: butter. More specifically: an amazing garlic chili butter used at New Orleans restaurant Cochon, a spot that knows how to cook an oyster. Cochon chef Donald Link shared the recipe with New Orleans radio station WWOZ last year, and for that I am thankful, because it is delicious. Save the leftovers if you have any — this butter is great on just about everything. This pairs well with all shellfish.

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yield serving(s)

prep time 5 Min

method Refrigerate/Freeze

Ingredients For garlic-chile butter

2 stick

butter
2 clove

garlic
2

anchovy fillets
1

lemon, juice and zest
2 Tbsp

sriracha
2 tsp

red chili flakes
1/4 tsp

cayenne pepper (or ancho chili powder, like i used)

How To Make garlic-chile butter

1
Cut the sticks of butter into inch-long cubes and leave it on the counter for several hours to soften.

2
You can of course quicken this process in the microwave, but use short bursts.
3
Finely mince the garlic cloves and anchovy fillets and add them to the bowl of butter, along with all the rest of the ingredients
4
Mix well
5
Once combined, scoop the butter mixture onto a sheet of cling-wrap and roll it into a log.
6
You can now refrigerate this for several days, or freeze indefinitely.
7
Either way, chill it a bit before it’s time to grill, because it’s easier to slice when it’s harder.
8
Use on grilled oysters, mussels, calms and shrimp. For a recipe on how to grill shellfish use this http://www.buzzfeed.com/johnmahoney/how-to-grill-oysters-mussels
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