I am trying to get the recipes for both the Greek stuffed cabbabe and the garlic smashed potatoes. Would you point me in the right direction. I have pretty loved every dish that I have done up till now.. Thanks Pat Carroll
A couple of months ago, I wrote a blog about flavored oils, which are a great pantry item to have on hand. Unfortunately, flavored oil can have a short shelf life. The other night I needed chili oil for a peanut sauce. I had discarded the bottle I had and, because I don’t use it often, I’d forgotten to replace it.
Always willing to do it myself, I made some and was surprised to remember how simple it is to make it. Should you find yourself in my predicament, here’s my recipe for do-it-yourself chili oil.
Take 2/3 cup of oilve oil, 2 small very hot Thai red chili peppers slit down the middle (not minced or chopped) and 1 teaspoon of hot paprika. The paprika is optional, but I think it adds a nice layer of flavor. In a small heavy pan, heat the olive oil with the chilis until they begin to sizzle. Remove the pan from heat, add the paprika if desired, and put the oil aside to cool.
When it’s no longer hot, transfer the oil to a container, leaving the peppers suspended in it. The peppers left in the oil will intensify the heat. This chili oil should keep for a couple of weeks.
Should you store chili oil in the fridge? Would that help it last longer? Or possible take away some of the flavor? BTW - I love your podcast and website and cookbook (BIG fan!) Thank you for all your work!
Love your site! I have another simple method for making chili oil. Pour about 1/2 cup olive oil into a small casserole dish and add dried hot pepper flakes to taste (I use about 1-1/2 teaspoons). Place casserole in 250 degree oven for about 15 minutes. Remove, let cool, and pour the whole thing into a jar. This seems to keep for quite a while -- I've been using the same batch for a couple of months now!