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Recipe Category: Lamb
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Ingredients
- 6 tablespoons (84 g) butter
- 2 jalapenos
- 2 tablespoons (3 g) Splenda
- 2 tablespoons (30 ml) lemon juice
- 1/2 teaspoon orange extract
Method
- Have the butter at room temperature
- Put it in the food processor with the S-blade in place
- Seed the jalapenos and whack each one into several pieces; dump them into the food processor and then wash your hands! Add everything else; then run the food processor until the jalapenos are finely minced
- Scoop a dollop over your food, hot off the grill
- If you’d like to use this as a baste, you can do it this way, instead: Put the butter in a saucepan over the lowest possible heat
- Seed the jalapenos and mince them as fine as you can
- Add them to the butter and wash your hands
- As the butter liquefies, whisk in the Splenda, lemon juice, and orange extract
- Keep it warm on a corner of your grill (not over direct heat) and use it to baste fish fillets, seafood, or chicken breasts
Makes 8 servings of a little over 1 tablespoon each gram of carbohydrate, a trace of fiber and a trace of protein
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