Chipotle Lime Butter

• 1 cup unsalted butter, softened (1 cup, or 1/2 a pound of butter)
• Zest of 1 lime
• Juice of 1 lime
• 1 tsp salt (5 ml)
• 4 tbsp finely chopped cilantro (60 ml) (I substituted parsley)
• 3 chipotle chillies in adobo sauce, seeds discarded and flesh finely chopped.
• 2 tbsp vegetable oil (30 ml)
• Salt and pepper, to taste


This is best done well in advance of the meal preparation so it has time to set up again in the refrigerator. Combine the butter, lime zest and juice, salt, coriander, and chipotles in adobo sauce in a mixer. Beat the butter until the ingredients are well combined. Lay out a length of plastic wrap on a clean counter. Lay the butter in a line along one edge of the plastic wrap roll the plastic wrap around the butter, forming a log by twisting the ends. Remove any air pockets using a small pin. Refrigerate the butter to harden. Or you can use ice cube trays (H/T my buddy Darren) for individual portions, or freezer containers for a multi use option.

I use this compound butter over steak, but it can be used to add a kick to any meat.

Dry Rub recipe.

I thought I'd start this off with a recipe of my own, which I put together to make a crust or "bark" on my traditionally Barbecued "pulled pork" (Traditional Barbecue meaning cooked long and slow, with smoke). I serve the pork with a BBQ sauce on a bun (adding a little dry rub for flavour with the sauce), but even without the sauce and just a sprinkle of this on the pork afterward would be excellent.

Dry Rub:
1/4 cup paprika
1/4 cup kosher salt
1/4 cup light brown sugar
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 teaspoons crushed peppercorns
1 teaspoon dry mustard
1/2 tablespoon chili powder
3 tablespoons coriander seed, toasted