Here is the recipe for my very own Voodoo Butter. The name comes from a little Frank Zappa ditty - don´t ask. Voodoo Butter is a carb-enhancer: great with pasta, potatoes or rice. Another favorite is a couple of heaping tablespoons of the butter and a pound of fresh mussels steamed together on the grill. Voodoo Butter is also great with grilled meat, chicken, fish or any number of vegetables. Make it ahead of time and keep it in the freezer. It´s a great sauce that´s never more that a slice away!

8 ounces unsalted butter at room temperature
3 canned chipotle chiles, finely chopped
4 garlic cloves, peeled and minced
1 tablespoon brown sugar
1/2 teaspoon ground black pepper
grated rind from 1/2 orange
3 Tbs freshly-squeezed orange juice
salt to taste

1. Blend together the butter, chipotles, garlic, brown sugar, pepper, orange zest and orange juice in a bowl. Mix well with an electric mixer.
   

2. Lay the butter on a piece of plastic wrap and form into a thick "sausage".
   

3. Roll up the the "butter sausage" in the plastic and place in freezer until ready to use.