How To Make Compound Butter--Roasted Poblano Lime Butter

It is amazing that my cholesterol is in the normal range.
I tend to cook with a lot of butter.

I know that it is not good for me, but there is just something about food cooked in butter.
It is extra-good.
I cannot stand the taste of the processed, butter-like spreads that try to pass for butter.
I can taste them a mile away.

Now, don't get me wrong--butter is not for everyday.
I use the "I can't believe" on my english muffins before work 
and really try to avoid it when it is not necessary, but sometimes a girl's just gotta have her butter.

In a lot of my recipes, especially with meats and grilling I use a lot of compound butter.

Compound butter is when you take soft butter and add herbs, spices, etc... to it.

It is amazing. 
I mean, butter is really good by itself, but when combined with things like roasted garlic or basil it becomes good on a whole new level.

This time I decided to make a compound butter to accompany 
some grilled corn and cedar planked shrimp.

Roasted Poblano Lime Butter

1 stick of unsalted butter, softened
Olive oil
4 poblano peppers
1 lime
salt to taste

Allow the butter to soften at room temperature.

Brush the poblano peppers with a small about of olive oil.

Roast them over an open flame or in the oven for a few minutes until softened and browned.

Place the peppers in a brown paper bag and allow to sit for a few minutes.  Remove the skins and cut into small pieces.

Place al the of the pieces in a food processor with the butter.  Zest the lime into the food processor.
Process all of the ingredients until well blended.  Add salt to taste.

This butter is great served on corn---


cedar planked grilled shrimp---


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