In case you haven’t noticed, the Pope of Peppers re-launched (re-anointed?) the SuperSite as Fiery Foods & Barbecue Central. Everything has been reorganized and it serves as the mothership for our other sites like the Scovie Awards, Dave’s personal blog, our Fiery Foods Show, and, of course, this here lil’ ol’ blog too. Earlier today I was surfing the mothership when I found this great chipotle pumpkin seed recipe just in time for Halloween. It’s an excerpt from Elizabeth Karmel’s Soaked, Slathered, & Seasoned: A Complete Guide to Flavoring Food for the Grill.
- 1/2 cup (1 stick) unsalted butter, softened
- 1 small chipotle in adobo, drained and finely chopped (about 1 tablespoon)*
- 3 tablespoons lightly toasted green pumpkin seeds (pepitas)
- 1/2 teaspoon ancho chile powder
- Pinch ground cinnamon
- 1/2 teaspoon sea salt or fleur de sel
- In a medium bowl, mash or stir the butter with a fork until it is smooth and slightly fluffy. Add the chipotle, pumpkin seeds, ancho chile powder, cinnamon, and salt.
- Mix them together, mashing with the back of the fork to make sure all the ingredients are incorporated. Mix it well. Taste for seasoning and adjust if desired.
- On a piece of plastic wrap or parchment, drop the butter in spoonfuls to form a log. Roll the butter in plastic wrap and smooth out to form a round log about 1 1/2 inches in diameter. Refrigerate until hard and easy to cut into pieces. The butter will keep, tightly wrapped, in the refrigerator for up to 1 week and in the freezer for up to 1 month.
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