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Chile-Ginger Oil
Chile-Ginger Shoe String Potato and Onion ‘Pancake’
Chile-Ginger
Chicken and 3 Bell Pepper Stir Fry
Chile-Ginger Panko Crusted ‘Wienerschnitzel’ with
Cabbage Slaw
Tom and Ray Magliozzi's Chile-Ginger Chicken Burrito
WINE
NOTES
Les Fontanelles-Viognier: Viognier is a grape full of stone fruit
and herb notes generally found in the Rhone Valley in France. This is
grown in the Languedoc-Roussilon area of Southern France and because it
has not been a classified region, many great wines and great producers are
allowed to grow any type of grape and do so inexpensively, passing the
savings onto you. Barrel fermentation and aging give this a smooth, creamy
palate of apricots, peaches and citrus.
Duvel- Belgian Ale:
Rich Belgian ales have a great hoppy and nuttiness that really makes a
great backdrop for Asian cuisine. The thickness of the ale makes a great
mouth coat to ‘cool down’ the kick of chiles and spice. Also fantastic
with fried foods. |
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Master
CHILE-GINGER OIL
Makes 2 cups
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1 heaping tablespoon minced
ginger
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1/4 cup Korean chile flake
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1/4 cup ancho chile powder
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1 teaspoon cumin powder
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1 teaspoon kosher salt
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2 cups grapeseed or canola
oil plus 1 tablespoon grapeseed or canola oil for cooking
In a sauté pan coated lightly with
1 tablespoon oil over low heat add the ginger and sauté until soft, about
3 minutes. Add the chile powders, cumin and salt and heat until spices
start to smoke. Whisk in oil, bring to a simmer, and continue to simmer
for 10 minutes. Remove the oil mixture from heat and allow mixture to cool
completely to room temperature. Using a rubber spatula, transfer the oil
mixture to a glass jar and seal the jar. The mixture will separate,
leaving the red Chile-Ginger Oil on top for use.
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