Wolfgang Puck BFPR0040 operating instructions Chili and Garlic Oil, Cilantro-Mint Vinaigrette

HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 27

Chili and Garlic Oil

Makes about 2 cups

INGREDIENTS

1 whole head garlic, cloves separated and peeled

2 cups extra-virgin olive oil

1 tablespoon red pepper flakes

METHOD

1In a small saucepan, combine garlic cloves and olive oil. Bring to a boil over high heat, then reduce the heat to maintain a bare simmer and cook until the garlic turns golden brown, about 10 to 15 minutes. Do not let the garlic get too brown or the oil will have a bitter taste.

2Remove from heat and cool to room temperature. Add red

pepper flakes and let sit to infuse for at least 2 hours to seal flavors. Strain the oil into a clean glass container, cover, and refrigerate

for up to 2 weeks.

Recipe Courtesy Wolfgang Puck

Cilantro-Mint Vinaigrette

Used in Panko-Crusted Scallops recipe see page 41.

Makes 4 servings

INGREDIENTS

1 egg yolk Juice of 2 limes

11/2 tablespoons soy sauce

1medium clove garlic, chopped

1cup rice vinegar

1/2 teaspoon Chinese chile sauce (optional)

1/2 cup (1 bunch) cilantro leaves, coarsely chopped 6 sprigs mint leaves

1/2 teaspoon kosher salt Pinch of black pepper

11/2 tablespoons packed brown sugar

11/2 cups peanut oil

2 teaspoons sesame oil

METHOD

1Assemble all ingredients.

2Put the egg yolk, lime juice, soy sauce, garlic, rice vinegar, Chinese chile sauce (if using), cilantro leaves, mint leaves, salt, pepper, and brown sugar in the large bowl of your food processor fitted with the Chopping Blade. Process for about 20 seconds or until the mixture is smooth.

3With the machine running, drizzle in the oils and process until the mixture is thick. Refrigerate until ready to use.

Recipe Courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)

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