Time 1h5m Yield 16 Number Of Ingredients 5 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.
Yield makes 2/3 cup Number Of Ingredients 3 Steps:
Using a food processor, mix the ingredients together.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Select steaks approx 1 inch thick. Allow steaks to come to room temperature so they cook quickly and evenly. Place slightly softened butter, garlic, cilantro, paprika and lemon juice in food processor, and pulse until well blended. Refrigerate resulting herb butter. Salt and pepper steaks. Grill steaks uncovered on hot bbq for 5 minutes on one side. Don’t worry if it flames a bit. After 5 minutes, turn steaks, place lid on BBQ, close top vent half-way and cook about 8 minutes more. During this period, be sure to turn steaks every two minutes for even cooking. This should give you medium-rare to medium doneness. Remove steaks from grill. Place large dollops of herb butter on steaks, and allow steaks to rest 5 minutes on plate, covered, so juices get re-absorbed. This 5 minutes is a great time to use the BBQ to grill some veggies. I make grilled zucchini, yellow squash and portabella mushrooms. After grilling veggies, add some of the herb butter to them. For best flavor, use a charcoal grill with mesquite natural charcoal, but you can use a gas grill.
Time 30m Yield 12 servings. Number Of Ingredients 6 Steps:
In a small bowl, mix butter, cilantro, lime juice and lime zest. Shape into a log; wrap in waxed paper. Refrigerate until firm, about 30 minutes. Wrap each ear of corn in a piece of heavy-duty foil (about 14 in. square)., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, cheese.
Time 33m Yield 4 Number Of Ingredients 8 Steps:
Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper. Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate. Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce.
Yield 6 Appetizer Servings Number Of Ingredients 22 Steps:
FOR CAKES: Blend scallops, 1/2 cup panko, egg, cream, shallot, garlic, salt and pepper in processor until smooth. Add shrimp and herbs; process using on/off turns until shrimp is finely chopped (do not puree). Transfer to bowl. Cover and chill until cold, about 2 hours (mixture will be soft). Place 1 1/2 cups panko in bowl. Drop 1/3 cup seafood mixture into panko; turn to coat. Press gently between hands into 3-inch round cake. Transfer cake to baking sheet. Repeat with remaining seafood mixture and panko to form 6 cakes total. (Can be prepared 1 day ahead. Cover and chill.) FOR SAUCE: Boil wine, vinegar and shallots in heavy medium saucepan until liquid is reduced to 1/4 cup, about 18 minutes. Add cream and boil until sauce coats spoon, about 3 minutes. (Sauce can be prepared 1 day ahead. Cover and chill.) Preheat oven to 350°F. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add 3 seafood cakes and cook until golden, about 4 minutes per side. Transfer to baking sheet. Repeat with 2 tablespoons oil and 3 cakes. Bake until cooked through, about 5 minutes. Meanwhile, bring sauce to simmer. Remove from heat. Add butter 1 piece at a time; whisk until just melted. Immediately transfer to blender. Add cilantro; blend until cilantro is minced, about 10 seconds. Season with salt and pepper. Spoon sauce onto 6 plates. Top each with seafood cake and serve.
