Having recently had my Flip camcorder stolen from the stage after a gig, I had to dig through the archives in hopes of finding a nugget of culinary magic buried in the What Made Milwaukee Famous ’08 tour footage.  And after sifting through vast amounts of immaculately-organized clips of dudes passed out with penises drawn on their foreheads, various Parking Lot Olympics, and things that would certainly make moms cry, I uncovered a very special day in Los Angeles while we were on tour with The Whigs and The Dead Trees.

I’ve been toying with the concept of the Honey Habanero Garlic Butter for a few years, and have put it on everything from popcorn balls (QUITE exciting) to tostones (fried plantain chips) with wild success.  On this day, it would be slathered on grilled corn and then rolled in parmesan.  And all would rejoice with sweet, salty, burning lips of buttery sweet corn goodness.

This butter is also perfect for any South By Southwesterners who may find themselves attending a BBQ during the festival and wish to contribute.  Cheap, easy, and takes no time to make.  Just show up with the ingredients and a dozen ears of corn and I guarantee you, you’re golden.

From the episode:

• 1/2lb salted butter, softened to room temp
• 2-4 habaneros, seeded, veined, and finely minced (use extreme caution and/or gloves)
• 2 cloves garlic, peeled, smashed and finely minced
• 1/4C (roughly) honey

Mash in a bowl with a spoon or better yet, a mixer if you’re equipped like that..

Keeps in the fridge like regular butter, and if you shape it in some plastic wrap, you can get it back to a butter-log shape of your own design, or you can spread it into ice cube trays, ramekins, your snoring roommate’s nostrils, etc..

Also good on grilled meats, seafood, popcorn (with Reese’s Pieces? you’ll die.), fried plantain chips, and used in popcorn balls for a very interesting treat indeed..  For fans of the sweet/salt/spice holy trinity, this one is a must for your arsenal.

Cheers,
Jrm

Episode 4.5