| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1 |
|
Dried ancho chile |
|
|
Or any other dried pepper |
| 1 |
lb |
Unsalted butter; room temperature |
INSTRUCTIONS
Break apart the dried pepper, remove seeds, and stem. Transfer the pepper
to a spice grinder or a mortar and pestle, and grind to a fine powder.
There should be 2 tablespoons powder. Place the butter in medium bowl. Use
a rubber spatula to smooth butter into a paste. Stir in the ground chile
pepper until evenly distributed. Divide evenly between two pieces of
parchment paper. Wrap in the parchment, forming an even cylinder; tie ends,
and label. Transfer to the refrigerator to chill. To use, unwrap paper, and
slice off pieces of butter. Will keep refrigerated 2 weeks or frozen up to
1 month. Makes two 8 1/2 by 1 1/2 inch logs.
Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 pound"
Per serving: 3255 Calories (kcal); 368g Total Fat; (99% calories from fat);
4g Protein; trace Carbohydrate; 994mg Cholesterol; 50mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 73 1/2 Fat;
0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Religion: a mirage. Jesus: reality”