Chili Infused Oil (6)
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Gary Wiviott
BBQ List

China Moon Hot Chili Oil

I love this Chili Oil, it is more complex and flavorful than a straight
chili oil, but still has good heat. I use it in most everything, eggs,
sauce, mixed with mayo, mops etc. The "goop" as Barbara Tropp calls the
solids that sink to the bottom of the jar is wonderful in every thing
from egg salad sandwiches to, well heck use your imagination. 

3/4     cup dried red chiles, flakes, as hot as you can find
1/3     cup fermented black beans, coarsely chopped, not rinsed
4       cloves garlic, lightly smashed and peeled
2       tablespoons ginger, fresh, minced
2 1/2   cups corn oil, or peanut oil
1/3     cup sesame oil, japanese style

1. Combine all of the ingredients in a heavy, non-aluminum 2-2 1/2-quart
saucepan. Rest a deep-fry thermometer on the rim of the pot. Over
moderately low heat, bring the mixture to a bubbly 225 to 250,
stirring occasionally. Let simmer for 15 minutes, checking to ensure the
temperature does not rise. Remove from the heat and let stand until cool
or overnight.

2. Scrape the oil and solids into an impeccably clean glass jar or
plastic container. 

Store at room temperature. (I store in the refrigerator)

Menu suggestions: Use the oil whenever you want to light a spark. The
"goop" that settles to the bottom is a wonderful spicy addition to
sauces, noodles, fillings, and marinades.

Note: It is best to use a deep-fry or candy thermometer as the oil
temperature is hard to judge and this will burn quite easily. 

China Moon Cookbook
Barbra Tropp
Page(s) 10-11

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Gary Wiviott
BBQ List

Chili-Orange Oil
(China Moon Cookbook)

Choose oranges with unblemished skins that have been kept as free as
possible of waxes and dyes, then wash them carefully with a light liquid
detergent, warm water, and an abrasive sponge. The effort may seem
kooky, but it makes a difference. So too will a sharp vegetable peeler
that will pare off the flavorful skin (zest) and not the bitter white
pith.

3       oranges, large, with unblemished skins
1/2     cup dried red chiles, hot as you can find
3       tablespoons fermented black beans, (chinese style) not rinsed,
chopped
coarsely
2       cloves garlic, fresh, lightly smashed and peeled
2       cups corn oil, or peanut oil
1/4     cup sesame oil, Japanese style

1. Wash the oranges as described above. Peel away the thin outer layer
of orange zest (leaving behind the white pith) and finely mince it. 

2. Combine the minced zest with all of the remaining ingredients in a
heavy, non-aluminum 2-to 2 1/2-quart sauce pan. Bring to 225 to 250 on
a deep fry thermometer over moderately low heat, stirring occasionally,
and let bubble for 15 minutes. Remove from the heat and let stand until
cool or overnight.

3. Scrape the oil and seasonings (we call these the "goop") into a glass
or plastic container, cover, and store at cool room temperature.

China Moon Cookbook
Barbara Tropp
Page(s) 15

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Rich McCormack
BBQ List

I came across the following orange-chili oil recipe on the Chile-Heads 
mailing list a couple years ago.  The recipe doesn't mention using it 
as a base for rubs, but I use it that way...works great.  I also use 
it to saute the rice and chopped chiles 'n onions when I make Mexican 
rice; and, I brush it on sliced onions and chiles before grilling.  
I use dried orange peel instead of fresh and toss in about twice the 
chiles called for in the recipe.  And, I heat the oil up to 250 to 
260 deg. F and keep it at that heat until bubbling stops and I'm sure 
all the moisture from any fresh ingredients has been evaporated for 
safety sake...I store it on the kitchen counter by my stove.  If your 
unsure about it, store it in the fridge and run it under hot water 
before using if it solidifies from the low temp.


Orange-Chile Oil

   2 large oranges
   1/3 cup coarsely crushed red chiles 
   1 teaspoon achiote seed
   1 tsp kosher salt
   1 large garlic clove peeled and crushed
   1 2/3 cups corn or peanut oil
   3 Tablespoons sesame oil
   
Wash and scrub oranges with a small brush; dry.  Using a vegetable
peeler peel off the orange zest (leave the white pith behind--too
bitter) and mince finely.  (I used a zester and didn't bother to 
mince because it was fine enough.)  Combine zest with remaining 
ingredients in a heavy non-aluminum saucepan.  Over medium-low 
heat, heat to 225 F on a deep-frying thermometer and let simmer 
for 15 minutes.  Remove from heat and let cool.  Solids will drop 
to the bottom.  If you like, strain through a fine strainer.  
Pour into a clean glass bottle. 

Uses:  Brush on some fish or chicken when it comes out of the 
broiler, grill or steamer. (Especially nice on prawns.)  Drizzle 
some on hot pasta and toss with steamed vegetables.  Add to 
marinades.  Use in salad dressing for a bit of zip.

-- 
Rich McCormack (Poway, CA) macknet@pacbell.net



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Kurt Lucas
BBQ List

I make garlic oil all the time for my stir fry restaurant at work. Here's 
how I do it.

Garlic Oil

1 1/2 pounds garlic cloves, peeled (I purchase the already peeled cloves)
1 gallon canola oil

Heat the canola oil to 250 degrees. While heating the canola oil, crush the 
garlic cloves with the side of a french knife or a cleaver. Add the garlic 
to the oil. Leave on the burner for about 10 minutes, at 250 degrees. 
Remove from burner and let sit at room temperature until completely cool, 
stirring occasionally with a sanitary wooden spoon.

When completely cooled (several hours), strain through a fine mesh screen. 
You now have garlic oil. I've been doing this for years, and it works 
quickly and has as much garlic flavor as the store bought variety.

I use canola, as it is cheaper than most other oils (except soy oil, which 
is great too for many things). If you are using it in any application other 
than cooking, such as vinaigrettes or to add a shine and flavor to a plated 
presentation, I would experiment with other oils. However, each oil has a 
different breakdown point, so be careful that you don't overheat it. Good
luck.

I just re-read your post before I sent mine. You asked about olive oil. The 
same thing goes, but I'd only heat the oil to about 190 degrees. This is 
just a guess, as I haven't made it with olive oil, but I think I'm pretty 
close.

Kurt Lucas

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Stu Carpenter
BBQ List

                               Two-Chili Oil.

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2           cups  corn oil
      1/2           cup  sesame oil -- or olive, peanut, almond
   8             cloves  garlic -- crushed
   2                     dry red NM chiles -- seeds and stems removed,
crushed
   6                     piquin chiles -- seeds and stems removed, crushed
   1         tablespoon  black peppercorns

Combine all the ingriedents in a saucepan and cook over medium heat, 
stirrind occasionally, for 10 minutes.  Remove from heat and let cool.
Remove the garlic and pour the remainingoil mixture into a steralized glass 
jar and cap.  Store in a cool dark place for 2 weeks.  Strain the oil 
through a cheesecloth lined sieve into another sterilized bottle for up to 
1 month.

Source:
   "The chili pepper encyclopedia"
Yield:
   "4 cups"

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Stu Carpenter
BBQ List

* Exported from MasterCook *

                                SCALLION OIL

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2            bunches  fresh green scallions
   1         tablespoon  salt
   1                cup  neutral flavor vegetable oil such as
                         canola or safflower



Wash and trim scallions. Bring large pot of water to a boil. Have a large 
bowl of ice water nearby. When water boils, add salt, when it comes back to 
the boil, drop in half of the scallions and blanch for 10 seconds. Remove 
scallions from water with tongs and drop in ice bath. Plunge remaining 
scallions for 10 minutes and drop into ice water. When scallions are 
thoroughly chilled, drain them and squeeze dry. Roughly chop the blanched 
scallions. Place scallions in blender. Add 1/4 cup oil. Puree scallions, 
stopping frequently to scrape down sides of blender, until coarsely pureed. 
Add rest of oil and whirl until well blended. Pour mixture through a coarse 
sieve into a bowl, then pass again through a fine sieve. Use as garnish. 
Will hold 2 to 3 days.

Make sure to choose very fresh, very green scallions for the best flavor 
and color.



