Garlic-Chile Butter

Raven Higheagle

By
@ravenhigheagle

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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Rating:

Comments:

Serves:

Makes 1 Cup

Prep:

5 Min

Method:

Refrigerate/Freeze

Ingredients

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)

Directions Step-By-Step

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
buzzfeed.com/...rill-oysters-mussels

About this Recipe

Course/Dish: Spreads
Main Ingredient: Dairy
Regional Style: Cajun/Creole
Other Tags: Quick & Easy, For Kids