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- Y'all know I'm all about butter, all about butter,
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and I love compound butters.
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So I'm just gonna share with y'all a quick recipe
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for a compound butter that just can add a nice kick to...
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Gosh, you can put this on vegetables, you can put it...
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I just got me a cracker out
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because I'm not cooking anything
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that right now that I could put it on.
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But like a piece of salmon, a piece of chicken, a steak,
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a pork chop, anything.
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So we gonna start with-
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- [Paula's Friend] Potato.
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So we're gonna start with one stick of softened butter,
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and I'm going use the zest of one lime.
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(zesting lime briskly)
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This lime is ooh, it smells so flavorful.
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Let me lay that down, see if that... Yup.
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That's easier than me trying to hold that in the air.
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You know, I just love, like I said compound butters
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'cause they make great little gifts.
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You put 'em in a pretty little jar,
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put a little piece of cloth on the top
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or a pretty little ribbon around it,
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and give it as a housewarming gift.
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You know, if you're goin' to somebody's house for dinner.
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And you can make 'em sweet or savory.
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Okay, I think that's good.
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And we're gonna use one adobe pepper in...
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It's a chipotle pepper, excuse me, in the adobo sauce.
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So I'm just gonna take one pepper, that's all it calls for.
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So I'm just gonna mince this up,
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and seeds and all are going in here, so you might wanna...
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- [Paula's Friend] Michael's gonna be happy.
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- Yes. (Paula laughing happily)
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So, you might wanna warn people
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that this could have a little heat to it.
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Hey, little Mike is in here just in time
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to have a chipotle pepper. (Paula laughing happily)
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Now we're gonna need a little cilantro,
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a couple of tablespoons of cilantro.
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Ooh, it's strong smelling, real strong,
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and it looks just like parsley.
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If you're not careful, it looks like the curly...
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Well actually, between the flat leaf and the curly.
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Okay, so we're just gonna get that little chop.
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So if whoever you're feeding, if they don't like cilantro,
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I wouldn't make this butter.
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(Paula and friend laughing amusingly)
4:00
- [Paula's Friend] But you can do basil and-
4:03
- [Paula's Friend] You do like an Italian one.
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- Yes, I have made many a compound butter
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using basil and thyme.
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- [Paula's Friend] Rosemary's good.
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- Yes, a little rosemary.
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- [Paula's Friend] It's a fun one that you can play with,
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you can use whatever you like.
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Yes, I mean, there's a lot of just...
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All you need is to bring your imagination.
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- [Paula's Friend] And it's so pretty in a presentation,
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You know how you have your steak, and you slice it,
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and it just lays over the top?
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- Right because you'd want to refrigerate this naturally.
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And I'm going to just roll mine up in wax paper,
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so it'll be like in a log so we can slice it.
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I wanna make sure that pepper gets all mixed up in it.
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(Paula laughing amusingly) So somebody
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doesn't get one whole pepper.
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If you were making a bunch...
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I'm gonna move over here.
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That makes it just a little high for me,
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so I'm gonna move it over here
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where it's closer to the ground.
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Look how pretty that is with the cilantro in it.
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- [Paula's Friend] I can smell it.
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Okay, so I'm just gonna take my spatula,
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- [Paula's Friend] Can you smell it?
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- [Mike] I can smell the butter.
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- [Paula] Mm-hmm, you can smell the lime.
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- [Paula's Friend] It's the cilantro.
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Now before I wrap this up,
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I'm gonna take just a wee little bit,
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and I mean a wee little bit. (Paula laughing gently)
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I'm afraid... I wanna get a little bit of the-
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- [Paula's Friend] Pepper?
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But I don't wanna burn myself either.
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(Paula laughing amusingly)
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Alright, so let's see.
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(cracker crumbling loudly)
7:03
(cracker crumbling loudly)
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I didn't put much, so I don't feel any heat.
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(Paula laughing happily)
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- [Paula's Friend] I bet though,
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as it's in the refrigerator...
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I bet give it a couple of hours
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and it's gonna be like the bomb.
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Oh, now you're getting brave.
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- I'm getting cocky now.
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(Paula and friend laughing amusingly)
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(Paul laughing happily)
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- [Paula's Friend] Look at it.
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- It's a little heat, but not much.
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- [Paula's Friend] Oh, so you're just gonna send me-
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- Well, that's how much I had.
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- Eddie, would you like one?
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- This is a very good cracker too.
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- (Paula laughing happily) Oh, they're like...
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- [Paula's Friend] It's very fresh.
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- Yeah, it's so fresh and...
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- [Paula's Friend] I'm gonna have to take this
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- [Paula's Friend] That's a combination
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I would never have even...
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I'm just gonna, like I said,
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shape this into a nice little log
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and put it in the refrigerator.
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And you know, we cook a lot of pork tenderloins around here.
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how wonderful would that be on a pork tenderloin?
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- [Paula's Friend] Fantabulous.
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- [Paula's Friend] Look how pretty.
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- Uh-huh, we used to do this in the restaurant a lot,
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and slice it, and put it on a fish
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if we were serving a fish or something.
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But I can tell you right now,
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Michael would like more chipotle peppers in it.
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(Paula and friend laughing gently)
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- [Paula's Friend] Well,
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that's why we'll keep the can for him.
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- But it's delicious and so are these crackers.
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Would you like a whole cracker?
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Eddie, would you like a cracker?
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- They're just so good.
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Mmm. (crunching cracker loudly)
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And these are just from the grocery store
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in kinda the gourmet-
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- [Paula's Friend] Section.
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- Uh-huh, of crackers and cookies.
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So that's it, that's our tip for the day, chipotle butter.
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- [Paula's Friend] If anybody knows flavors that they do,
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they should send 'em to us.
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So, y'all out there that make compound butters,
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send it to us. (Paula laughing happily)
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(cracker crumbling loudly)
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And we'll have another way to eat our butter.
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- [Paula's Friend] Mm-hmm. (Paula laughing happily)
