cmcole
04-24-2006, 10:17 AM
Index of Flavored Oils:
Caribbean Pepper Oil
Garlic Oil
Mongolian Fire Oil
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Caribbean Pepper Oil
From: http://soar.berkeley.edu/recipes/oils/
Note from Gaelen: The link to SOAR sites (Searchable Online Archive of Recipes), which was CMCole's original link, no longer works since SOAR changed its website. You may be able to find these recipes at their new site: http://www.recipesource.com/ Check out that link and search on the recipe title, or, for example, on 'oils' to see the site's collection of infused oils.
1 shallot, minced
1 scallion, including green top, minced
1 clove garlic, minced
3 chives, minced
1 sprig fresh thyme, minced
1 sprig parsley, minced
1 Scotch bonnet-type chili, seeded and coarsely chopped
2 bird peppers
1 ¾ cups extra-virgin olive oil
Mix all of the ingredients together and pour them into a bottle. Stopper the bottle and allow it to stand in a dark place for a week. Use sparingly. This oil has a fiery tang that makes it perfect for marinades and grilled meat, or even salad dressing. Yield: 2 cups.
Important Note: Use rubber gloves when working with chilies (or coat your hands with oil). Be sure to wash hands thoroughly afterwards, as capsaicin will irritate eyes or mucous membranes if it touches them.
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Garlic Oil
1 Head garlic
3 cups olive oil
Separate garlic into cloves and peel. Place in jar or bottle. For decorative effect, thread garlic cloves on bamboo skewer. Fill with olive oil and tightly seal. Let stand overnight before using, then store in refrigerator. Use for dressings, marinades and sautés.
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Mongolian Fire Oil
2/3 cup oil, preferably peanut
1 Tbsp chopped dried red chilies
2 tsp unroasted Sichuan peppercorns (optional)
Heat a skillet or wok over high heat and add the oil. Continue to heat until the oil begins to smoke. Remove the wok from the heat and add the chilies and peppercorns. Allow the mixture to cool undisturbed, then pour it into a jar.
Let the mixture sit for 2 days, covered, and then strain the oil. It will keep indefinitely. Yield: 2/3 cup
Caribbean Pepper Oil
Garlic Oil
Mongolian Fire Oil
================================================== ===
Caribbean Pepper Oil
From: http://soar.berkeley.edu/recipes/oils/
Note from Gaelen: The link to SOAR sites (Searchable Online Archive of Recipes), which was CMCole's original link, no longer works since SOAR changed its website. You may be able to find these recipes at their new site: http://www.recipesource.com/ Check out that link and search on the recipe title, or, for example, on 'oils' to see the site's collection of infused oils.
1 shallot, minced
1 scallion, including green top, minced
1 clove garlic, minced
3 chives, minced
1 sprig fresh thyme, minced
1 sprig parsley, minced
1 Scotch bonnet-type chili, seeded and coarsely chopped
2 bird peppers
1 ¾ cups extra-virgin olive oil
Mix all of the ingredients together and pour them into a bottle. Stopper the bottle and allow it to stand in a dark place for a week. Use sparingly. This oil has a fiery tang that makes it perfect for marinades and grilled meat, or even salad dressing. Yield: 2 cups.
Important Note: Use rubber gloves when working with chilies (or coat your hands with oil). Be sure to wash hands thoroughly afterwards, as capsaicin will irritate eyes or mucous membranes if it touches them.
----------
Garlic Oil
1 Head garlic
3 cups olive oil
Separate garlic into cloves and peel. Place in jar or bottle. For decorative effect, thread garlic cloves on bamboo skewer. Fill with olive oil and tightly seal. Let stand overnight before using, then store in refrigerator. Use for dressings, marinades and sautés.
----------
Mongolian Fire Oil
2/3 cup oil, preferably peanut
1 Tbsp chopped dried red chilies
2 tsp unroasted Sichuan peppercorns (optional)
Heat a skillet or wok over high heat and add the oil. Continue to heat until the oil begins to smoke. Remove the wok from the heat and add the chilies and peppercorns. Allow the mixture to cool undisturbed, then pour it into a jar.
Let the mixture sit for 2 days, covered, and then strain the oil. It will keep indefinitely. Yield: 2/3 cup