Spicy Chipotle Compound Butter
(courtesy of Leonardo Murillo, sous chef, Wild River Grille in Reno. Makes 1 pound)
1 pound unsalted butter, softened
1 tablespoon harissa paste
5 chipotle peppers in adobo sauce, chopped
1 tablespoon coarse black pepper
1 tablespoon kosher salt
1 tablespoon mild chili powder
1 tablespoon red pepper flakes
1 tablespoon ground cumin
Put softened butter in large mixing bowl. Add chipotle peppers and work into butter. Mix in remaining ingredients, making sure everything is well incorporated. Spoon butter onto flattened sheet of plastic wrap and shape it into a log while wrapping, then press to seal wrap. Place in freezer for 1 hour so the shape holds. Remove from freezer, cut into pats, and use to garnish your favorite pieces of meat, such as a rib eye, beef filets, and pork chops.
Whole log of butter can be kept in the refrigerator for about a week or in the freezer for up to six months. Slice off pats immediately before using.