This oil comes from a recipe on the New York Times food website. It’s included in their recipe for Ramen with Charred Scallions, Green Beans, and Chili Oil. We haven’t made the whole recipe, but the oil alone is worth making.
2 tablespoons red-pepper flakes
1 1/2 teaspoons kosher salt
1/2 cup of neutral oil. (grapeseed, vegetable, or canola)
1 inch piece of ginger, peeled and finely chopped
2 garlic cloves, finely chopped (of course you can add more)
2 teaspoons toasted white sesame seeds
1 teaspoon sesame oil
Put the red pepper flakes and the salt into a heat resistant bowl.
Put your neutral oil (we used grapeseed), ginger, and garlic into a small saucepan. OK, we like garlic so we used 4 cloves, but that’s just us. Heat this mixture over medium heat until it bubbles. It will take 2 to 3 minutes.
Remove the oil mixture from the heat and carefully pour the hot oil over the red-pepper flakes and salt.
Add the sesame seeds and the sesame oil. Stir well.
Let the oil mixture sit for at least half an hour to give the flavors time to meld. Make sure to shake or stir well before using it.
This chili oil can be stored in an airtight jar at room temperature for up to a month and indefinitely in the refrigerator.
It has been a while since I made a post. While most of my friends are enjoying the spring, I’ve been preparing tax returns. Yes, I am a CPA that specializes in tax. It’s a fun job except for all the IRS deadlines!
We came up with this sauce because we wanted to have a salad dressing that is similar to one we had at a friend’s house. They served us a kale salad with a spicy Thai dressing and it was really good. Tonight we decided to use some with a kale salad of our own. Our menu included grilled chicken breasts, pasta and salad. We used this sauce for our salad dressing and to toss our pasta. By the way, the pasta was some homemade pasta made on our chitarra.
Juice of 1 lemon (about 3 table spoons)
1 1/2 tablespoons of olive oil
1 1/2 tablespoons of sesame oil
3 teaspoons of sugar
1 1/2 teaspoons of soy sauce
3 cloves of garlic, minced
1 1/2 tablespoons of Sriracha (or about 3/4 teaspoons of cayenne pepper powder)
1 1/2 tablespoons of seasoned rice vinegar
zest of one lemon
For our salad, we used kale instead of lettuce. To this we added carrots, red onion, mushrooms, celery and julienned fresh turnips.
For our pasta, we used half thick past and half thin pasta. We ate this cold and dressed it with some of the Spicy Thai Sauce we made, we also added some olive oil, chopped peanuts, cilantro, and sliced jalapenos.