Lime Butter Recipes

Steps:

• Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

Steps:

• Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it.
• While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, chervil, and salt and pepper, to taste. Mix well and spread onto a large plate. Spread the queso fresco onto another plate.
• Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the lime butter and then roll in the queso fresco; sprinkle with the Ancho Chile Rub. Place on a large platter and serve immediately.
• For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine.

Steps:

• For the cookies: Preheat the oven to 350 degrees F.
• Using a hand or stand mixer, cream the butter and granulated sugar until combined. Add the egg yolks and mix until combined. Add the lemon and lime zest. Add the flour and mix until just combined. Next, add the citrus juice (your choice) and coconut extract and mix the dough until it comes together.
• Scoop out tablespoons of dough, roll into balls between your hands and place on a baking sheet. Bake until not quite starting to turn brown, 12 to 13 minutes. Remove from the oven but keep the cookies on the baking sheet for 3 to 4 minutes. Use a spatula to move them to a cooling rack to cool completely.
• For the icing: Add the powdered sugar, cream of coconut, lemon and lime zest, milk, coconut extract, salt, egg white and lemon and lime juice to a large bowl. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.
• Drizzle the icing across the cookies in several lines, and then repeat in the other direction. Sprinkle the cookies with extra zest before the icing sets.

Steps:

• Preheat oven to 350 degrees F.
• Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes.
• While the corn is roasting, combine the butter with the chili powder and lime zest.
• Peel down the husks and tie in a knot to use as a handle while eating. Rub the corn with soft butter mixture, and garnish with a lime wedge. (This roasting method produces the sweetest corn I have ever tasted.)

Steps:

• Purée garlic with lime juice, salt, and pepper in a blender until smooth.
• With motor running, add melted butter and blend until emulsified, about 30 seconds.
• Makes 3/4 cup.

Steps:

• Puree garlic with lime juice, salt, and pepper in a blender until smooth.
• With motor running, add melted butter and blend until emulsified, about 30 seconds.
• Note: can be made 1 day ahead and chilled, covered, Stir before using.

Steps:

• Let butter soften to room temperature.
• Beat in other ingredients.
• Pack butter into molds or crocks or form balls with a melon baller.
• Chill for at least 3 hours before serving.
• Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.

Steps:

• Preheat oven to 350°. Finely grate peel from one lime. Squeeze juice from all limes to measure 1/2 cup. Reserve 2 tablespoons juice for lime butter. In a small bowl, mix vermouth, salt and remaining lime juice., Place cod fillets in an ungreased 13x9-in. baking dish; pour vermouth mixture over cod. Bake, uncovered, 20-25 minutes or until fish just begins to flake easily with a fork., For lime butter, in a small bowl, beat butter and cream until fluffy. Gradually add reserved juice; stir in lime peel and pepper. Serve with fish; sprinkle with almonds.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep.
• Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.
• Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.

Steps:

• Combine the juice until incorporated into the butter.
• Mix rest of ingredients into butter.
• Allow to stand at least 30 minutes for flavors to meld.

Steps:

• Pulse basil and garlic in a food processor until chopped.
• Add butter, lime juice, salt and sugar; process until smooth.
• Transfer to a container and refrigerate.
• Enough for 8 ears of corn.

Steps:

• Reduce the vinegar, wine, keylime juice, shallots, salt and pepper in a saucepan over medium heat until the liquid is nearly evaporated.
• Add the heavy cream and reduce by half.
• Cool the mixture to 140°F.
• Place the saucepan with the reduced mixture over extremely low heat and whisk in the butter tablespoon by tablespoon, whisking vigorously the entire time.
• Strain the sauce.
• Keep warm until ready to serve - do not allow the sauce to boil or it will separate.

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes.
• Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more.
• Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.
• ***Lime Butter Sauce:.
• Purée garlic with lime juice, salt, and pepper in a blender until smooth.
• With motor running, add melted butter and blend until emulsified, about 30 seconds.
• Makes 3/4 cup.
• Cooks' Note: If you aren't able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.
• Makes 6 servings.

Steps:

• Mix the butter, lime zest, mint, chile powder, garlic and 1/2 teaspoon salt in a medium bowl with a rubber spatula until well blended. Serve at room temperature or transfer the butter to a piece of plastic wrap, wax paper or parchment and roll it up, twisting the ends to make a tight log. Keep in the refrigerator for up to a week or in the freezer for 2 months.

Steps:

• Combine the butter, garlic, cilantro and 1 teaspoon lime juice in a food processor or with a mixer until smooth. Season with salt and pepper, and add more lime juice if needed.

Steps:

• In a small bowl, cream the butter with the lime zest, salt and mint, if using. Gradually stir in the lime juice. Use immediately or refrigerate.

Steps:

• In a mixing bowl, cream butter. Mix in cilantro, lime juice, and red pepper flakes. Season with salt to taste. Cover, and chill for at least 1 hour.

Steps:

• In a saute pan over med heat, add 1 T butter and shallots and cook 1 min. Add wine and cook 5 min or until dry. Add lime, and lemon juices, zests, herbs and pepper, and remove the pan from the heat. pour into a small bowl, and let cool in fridge. In a medium bowl, fold the herbed butter mix into the remaininb butter with a rubber spatula. Spread compoudn butter down center of sheet of waxed paper. Gently roll,m and mold the butter into 1" diameter log. Seal in plastic wrap and put in freezer for at least 1 hour.

Steps:

• Combine first 3 ingredients. Place salmon in glass baking dish. Pour lime butter over. Let salmon marinate while preparing barbecue or preheating broiler.
• Prepare barbecue (medium-high heat) or preheat broiler. Cook salmon until just opaque, brushing with lime butter marinade occasionally, about 4 minutes per side. Transfer to plates. Brush with any remaining lime butter. Serve immediately with lime wedges.