Smoked Chimichurri Cowboy Butter
Achunchigan LattoreSmoked Chimichurri Cowboy Butter
This compound butter combines the fresh, herby flavor of chimichurri with the richness of cowboy butter, enhanced by a unique smoky note.
Yields: Approx. 2 cups
Prep time: 15 minutes
Ingredients
4 sticks (1 pound) salted butter, softened to room temperature
1 bunch fresh cilantro, finely chopped
4 culantro leaves, finely chopped
2 Tbsp fresh oregano, finely chopped
½ shallot, finely minced
2 Tbsp garlic paste (or 4-6 cloves fresh garlic, finely minced)
1 small red chili (like Fresno or Thai chili), finely minced (The video shows a small red pepper added)
Pinch of sea salt (or to taste, as butter is salted)
Pinch of cracked black pepper (or to taste)
1 chunk of hot, glowing charcoal (for smoking only—DO NOT eat)
Instructions
1. Prepare the Herbs and Aromatics:
Finely chop the cilantro, culantro leaves, and fresh oregano.
Finely mince the shallot and garlic (or use garlic paste).
Finely mince the red chili. Be sure to remove the seeds for less heat, if desired.
2. Make the Compound Butter Base:
In a medium mixing bowl, combine the softened butter, chopped cilantro, culantro, oregano, minced shallot, minced chili, and garlic paste/minced garlic.
Use a rubber spatula or spoon to mix all the ingredients thoroughly until well combined and the butter is uniformly green.
Add a pinch of sea salt and cracked pepper to taste and mix once more.
3. Infuse with Smoke (Cowboy Technique):
Using tongs, carefully take one chunk of charcoal from your grill or fire, ensuring it is glowing hot (white/gray ash and red center).
Place the hot charcoal directly into the center of the butter mixture in the bowl. You will see it sizzle and smoke, melting the butter around it.
Optional: You can loosely cover the bowl with aluminum foil for 15-20 minutes to help trap the smoke, then remove the foil immediately.
After you have infused that subtle smoky aroma, carefully remove the charcoal chunk from the butter using the tongs and discard it safely (DO NOT leave it in the butter).
Stir the butter mixture to distribute the melted, smoky butter throughout the compound butter.
4. Shape and Chill (Optional):
The butter is now ready to use as a soft, dipping butter.
For a firm compound butter, scoop the mixture onto a sheet of parchment paper or plastic wrap. Roll the butter into a log shape, about 1-1.5 inches in diameter, twisting the ends of the wrap to tighten.
Refrigerate for at least 2 hours to allow the butter to firm up before slicing and serving.
Serving Suggestions
Slice the chilled compound butter or dollop the soft, smoked butter over freshly grilled steak, chicken, or vegetables. It also makes an excellent spread for toasted bread.