Cilantro-Jalapeño Butter Compote

There’s something special about corn. It makes bread. It makes chips. It makes bio-fuel. It  makes the high-fructose corn syrup in your juice boxes back when you were in the third grade. A cob of corn on the BBQ is a quintessential summer-time dish, yet a cob in its husk is symbolic of the Fall Harvest. So, whether you feel corn is more Summer than Fall, more material than food, you’ve got to admit; it’s pretty versatile.

It’s also pretty tasty. A burst of sweetness with every bite into those little kernels of peaches n’ cream will leave you smiling –and with plenty of those kernels in your teeth as evidence. But versatility can’t hide the fact that corn is one-dimensional in flavour. That’s great news for anyone looking to sate their sweet tooth at the dinner table, but we at The BLT Project believe there’s more to dinner than sweetness. That’s where Cilantro-Jalapeño Butter Compote comes into play.

A compote usually refers to a mixture of fruits, stewed in sugar but when you throw butter into the mixture it takes on the meaning of a savory seasoning for meats and veggies. It’s quite possibly the easiest recipe on the Project to date and adds a quick punch of heat and citrus flavour to anything you slather in on. Another beauty about butter compotes is that you can mix up the flavors at your leisure. No jalapeños in your fridge? Switch it up with minced shallots, rosemary, and lemon zest. The combinations of flavours are only limited by whatever is in your cupboards.

Cilantro-Jalapeño Butter Compote

A BLT Project Original Recipe

What’s In It:

-1 cup of unsalted butter, left at room temperature

-3 jalapeño peppers, seeded and minced

– 1/4 cup of minced cilantro

– 2 tbsp of minced garlic

-Salt and Pepper to taste

Makes one cup of compote

1. Beat the butter until smooth.

2. Add jalapeños, cilantro, garlic, salt and pepper. Mix well.

To store the compote, you can leave it in the bowl, cover with saran wrap and refrigerate. But, if you want to impress any guests, what you can do is roll it into a log and slice the compote into disks whenever you want to add a restaurant quality touch to a dish.

To roll into a log, you’ll need a flat surface and some saran wrap.

3. Lay the saran wrap on a clean surface. Spread the compote evenly, making a two-inch-wide rectangle.

4. Fold the saran wrap over the compote, making sure to form a seal and roll into a log.

5. Tie the ends, one clockwise, the other counter-clockwise, to remove any air and tie each end into a knot.

6. Refrigerate and savor with a fresh cob of corn.

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Categories: Cilantro, Jalapeño, Recipe

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2 Comments on “Cilantro-Jalapeño Butter Compote”

  1. Anna
    October 7, 2011 at 4:07 pm #

    Those are some awesome shots! Who is this amazing mystery photographer of yours!? 😀

    • October 10, 2011 at 12:37 am #

      Just some girl I know. She’s quite good with the camera. I’m thinking of making her a regular on the blog.

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