[CH] Hot Chile Oil Recipes

Uncle Steve (UncleSteve@usHOTstuff.com)
Wed, 18 Jul 2001 02:59:46 -0400 

Chilled Corn Soup With Crab And Chile Oil
Gourmet ~ July 2001
Active time: 20 min Start to finish: 35 min

We recommend you use only fresh local corn when making this soup. The
supersweet corn on the cob sold in plastic-wrapped packages in supermarkets
yields an unpleasantly sweet soup. To make this soup vegetarian, simply omit
the king crab.

6 ears fresh corn, shucked and desilked
2 cups cold whole milk
1/2 teaspoon salt
3/4 teaspoon black pepper
2 tablespoons chopped fresh chives
1 (6-oz) frozen king crab leg, thawed
4 teaspoons Asian chile oil

Cook corn in a large pot of boiling salted water until just tender, 4 to 5
minutes. Drain and transfer to a bowl of ice and cold water to chill ears
quickly. When cold, cut off kernels and scrape cobs over a bowl to extract
juice, then purée in batches in a blender with milk, salt, and pepper. Force
purée through a very fine sieve into a bowl (discard solids) and stir in chives.

Cut crab shell with kitchen shears and extract meat, then cut into 1/4-inch
pieces.

Serve soup drizzled with chile oil and sprinkled with crabmeat.

Makes 4 cups.

{ Exported from MasterCook Mac }

Uncle Steve's HOT Oil - new

Recipe By: Steve Nearman ~ usHOTstuff.com
Serving Size: 1
Preparation Time: 0:45
Categories: Hot & Spicy Uncle Steve's Hot Sauce

Amount Measure Ingredient Preparation Method
3 cups peanut oil
1 cup sesame oil
6 cloves garlic quartered
2 tablespoons smoked-dried Habanero powder
or 4 tbs. crushed Chipolte
4 tablespoons rosemary leaves crushed

Place oils in a small sauce pan over low-medium heat.

Add remaining ingredients, simmer and stir occasionally for 15-20 minutes. Do
not over heat oil! If finished product is very dark, you over heated the oil.
Cook until the garlic has stopped fizzing/bubbling (this indicates that the
moisture has been cooked off).

For extra flavor and beauty add a large sprig of dried rosemary into an old
wine bottle that has been
cleaned in boiling water. (This acts as a reminder to help identify what is in
the bottle)

Filter oil (while still hot, it flows faster) through a milk or coffee filter
into the hot, clean bottle. We use a filter lined sieve set on a funnel. If the
process is taking what seams as forever, replace the filter with a new one. Try
not to pour any sediment into the filter until the end (it will clog the fine
filter). Let sediment sit in filter and drip out over night.

Can be used immediately, but better after a few weeks.

This recipe was modified (3/24/99) after several list friends shared their
concerns about Botulism due to adding raw garlic to the finished product. All
though the risk is very small, (generally 10-30 cases a year; for comparison,
Salmonella from store bought meats has been between 45-50,000 cases a year for
the same time frame ) a mishap could cause death. I have made the hot
garlic/rosemary oil for more than six years using raw garlic without any
problems. Never the less, It's not worth any risk if you can get sick or even
die. If you have an old copy of this recipe delete it. After 3 people got sick
from a crushed garlic-in-oil mix the FDA ordered companies to stop making that
product.

Check out our web site for other HOT recipes:
http://usHOTstuff.com/Recipe.CV.html

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Notes: This oil is a little different than store bought hot oil. It has a lot
of flavor and extra heat! Store bought is used to add heat with out disturbing
the flavor of the dish to much.

Serving Ideas: Drizzle over any potato, rice or corn dish to add flavor & heat.

Enjoy the heat,
Steve

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