The Best Chili Oil
Chili Oil is made about once a month, in a large Chinese Restaurant I use to work for, and this literally is the way it’s done. It’s very straight forward and easy to make. Of course the Restaurant required more volume so I’ve Dumbed this recipe down quite a bit just to give you what you need for your kitchen. You can use this oil to spice up many of you’re favorite recipes and it can be added through out the cooking process or served as condiment for individuals to add to their specific tastes.
Chili Oil Ingredients:
1 cup Red Chili’s
2 cups Canola Oil
To make Chili Oil, combine Oil add Red Chili’s in a pan and Heat Oil to 180 degrees Fahrenheit for approximately 5 minutes, then kill the heat and let it rest 2 to 3 hours before straining. Other ingredients can be added, if you want more flavor than just the heat. Garlic and Ginger are great examples but the possibilities are endless.
Poor the oil into your favorite receptacle or mason jar for safe storage. On a side Note, this can irritate your eyes when it’s cooking, so it’s not a bad idea to cook this outside if you have an outside burner on a barbecue or something. And if you want more potency, crush the red chili’s up and cook with the lid off until there is a Red hue to the Chili Oil.
Summer Rolls Ingredients:
Rice Paper (as many as you want)
Shrimp, 3 to 4 per roll
Carrots, 1 tbsp per roll
Radish Sprouts, 6 to 8 per roll
Bean Sprouts, 4 to 5 per roll
Shitake Mushrooms, 3 to 4 per roll
Green Onion, 1 four inch cut per roll
Roman Lettuce 1 per roll
Water, for Rice paper and Rice noodle
Cooking Oil, for noodles
Rice Noodle should be cooked first. Just follow the package instructions but strain and add a few tbsp of cooking oil and mix thoroughly to prevent noodles from sticking. Rice paper should be rehydrated in a 1/2 inch of water for 10 seconds just before you start each individual Summer Roll. Then load each Roll with your favorite ingredients, starting with the meat first. Fold the sides in and then the back and roll the Rice Paper forward, tightly to finish and serve with Peanut Sauce, Sweet Fish Sauce, Orange Chili Sauce or Potsticker Dipping Sauce.
The Best French Onion Soup!
This French Onion Soup recipe has Five Different Onions that make the flavor truly unique. Recipes use different onions for different desired effects. Specific colors, for example, derive a bitter or sweet taste and some more bold than others. Generally, the desired onion, represents the flavor you what to be hitting to balance out the other ingredients. So, by combining all of the above, I’m taking this French Onion Soup to a whole new level.
The French Onion Soup Secret
Caramelizing the Onions is where most of the magic happens when you’re making French Onion Soup. So it’s very Critical that you take this seriously. Don’t saute only, to save time, because it won’t turn out the same. Spend a good 20 to 30 minutes to really develop the flavor you would expect from any restaurant that serves a good French Onion Soup. Also, when it comes to the broth, don’t be to picky with it. I mean, it should taste good but I’ve made this soup dozens of times just using Beef Bouillon. I have found that Knorr makes one of the better, cheaper bouillon’s out there because it’s smooth and it isn’t too salty.
Another thing you want to be careful with is the wine. Adding to much will kill this soup off in seconds. The wine takes the soup to a whole new level but use it sparingly. If you follow this advice, you’ll treat your pallet to a little piece of heaven.
French Onion Soup Ingredients:
1/2 sliced White Onion
1/2 sliced Red Onion
1/2 sliced Yellow Onion
1/2 sliced Sweet Onion
1 bunch chopped Green Onion
1 cube Butter
1 tbsp Sugar
1 1/2 qt Beef Broth or Stock (Bouillon is fine)
2 bay leaves
1 tbsp Thyme
1/3 cup Red Wine (you can substitute apple cider)
1 chopped Garlic Clove
Graded Swiss Gruyere
Texas Garlic Toast for soup Bowl Crouton
Heat the Beef Broth in a Soup Pan and add the Bay Leaves, Thyme and Red Wine. In a Skillet, saute the Onions in the melted butter and add the sugar for caramelizing, approximately 20 minutes. Then add the Onions to the broth and Simmer for another 10 to 20 minutes. Place the Texas Garlic Toast in the oven at 425 degrees at bake until the bread is crispy and toasted through and through like Croutons. Grade the Swiss Gruyere and remove Bay leaves from the French Onion Soup. Add one Crouton to a bowl and Ladle the soup over the bread, then add the Gruyere over the top. Place the French Onion Soup in the oven, under a high broil, for just a few minutes, until the cheese melts and bubbles with a nice golden brown tint, then serve.