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’s Superbowl Weekend and what better to go with the big game than a big bowl of homemade chili. I think everyone in Texas has a favorite chili recipe but no one seems to agree whether there should be beans or not. Well, I’ve had great chili both ways so I am not partial to one way or the other. I know some people say real Texas chili has no beans, but, I don’t agree. I’ve always had chili in Texas and I find it both ways, so that tells me there’s no “one way” to make your chili. The best thing is to find a simple recipe that you can go back to time and again. Also, your go-to recipe shouldn’t include a prepackaged pouch of spices, that’s just not right. This is just such a recipe and it does not have beans.
This recipe is very flexible and you can customize it to meet you heat tolerance and available spices. It’s loosely based on the chili recipe provided by Congressman J. J. Pickle from the 1oth District, TX. That would be the Austin area at the time he was in Congress. This also is the district that LBJ represented from 1937 until 1949.
This will serve 6 to 8. You can refrigerate or freeze any leftovers.
Texas chili simmering
3 lbs chuck roast, chili ground or small cubed
3 tbls corn oil or vegetable oil
3 large onions, chopped
6 garlic cloves, chopped
1 tsp oregano
1 tsp ground cumin
4 tbsp chili powder
2 tsp cayenne pepper
1 tbsp sugar
3 tsp salt
2 tbsp paprika
1 tsp tabasco
1 jalapeno, chopped
1 8oz can tomato paste
1 cup chopped tomatoes (or 1 8oz can of tomato sauce)
3 tbsp masa harina (or flour)
Put the corn oil into a large, cast-iron pot. Add the meat, onions and garlic and sear over high heat, stirring constantly, until the meat turns light grey. Add the hot water to just cover the meat, onions and garlic. Then add the remaining ingredients EXCEPT or the masa harina. If needed, you can add a little more water if the mixture is too thick. Reduce heat and simmer for at least 2 1/2 hours. On a low temp, this can go for hours. Skim of the grease. If the chili is too thin, sprinkle with the masa harina and stir, then simmer for 15 additional minutes to thicken.
To serve this, put into a bowl and add your favorite condiments. I like to sprinkle it with cheddar cheese and some finely chopped onions. You can also add a spoonful of sour cream. This chili goes really well with some homemade cornbread or the Texas favorite Saltine crackers.
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.