Title: Chili Orange Oil
Categories: None
Yield: 1 Servings

2 lg Oranges
1/3 c Crushed red pepper flakes
1 ts Kosher salt
1 lg Garlic clove crushed and
-peeled; (or vice versa!)
1 2/3 c Corn or peanut oil
3 tb Sesame oil

(from Glamour (!) Sept 1993--from the "Men who hate spicy food"
article--only kidding. They do actually have other stuff besides fashion
and analysing men articles.)

Wash and scrub oranges with a small brush; dry. Using a vegetable peeler
peel off the orange zest (leave the white pith behind--too bitter) and
mince finely. (I used a zester and didn't bother to mince because it was
fine enough.) Combine zest with remaining ingredients in a heavy
non-aluminum saucepan. Over medium-low heat, heat to 225 F on a deep-frying
thermometer and let simmer for 15 minutes. Remove from heat and let cool.
Solids will drop to the bottom. If you like, strain through a fine
strainer. Pour into a clean glass bottle.

Uses: Brush on some fish or chicken when it comes out of the broiler, grill
or steamer. (Especially nice on prawns.) Drizzle some on hot pasta and toss
with steamed vegetables. Add to marinades. Use in salad dressing for a bit
of zip.

Posted to CHILE-HEADS DIGEST V4 #239 by Marc.Norman@mq.edu.au (Marc Norman)
on Dec 17, 1997