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
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
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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