Here's one I like:
SERRANO CHILE-GARLIC OIL
Makes 2 cups. Brush Serrano Chile Oil on meats, vegetables and seafood before grilling. Also good brushed on the outside of flour tortillas when making quesadillas and for a quick spinach, shrimp, or scallop sauté. (Dust shellfish with Black Pepper Spice Rub, p. 44, or Mexican Spice Rub, p. 8, of Teaching Billy To Cook by Karen Hilliard.) The garlic is my addition.
2 cups inexpensive olive oil (don’t use extra-virgin olive oil)
1 cup (4 ounces) serrano chiles, left whole
6 large cloves garlic, peeled and thinly sliced
1. In a deep, heavy 2-quart saucepan with a lid (the chiles pop), combine the chiles and oil, cover, and bring to a boil over medium heat.. Reduce the heat to low and simmer, covered, for 15 minutes.
2. Add the garlic during the last 8 minutes of simmering.
3. Set aside and cool at least 1 hour, preferably overnight.
4. Remove chiles and use for other purposes (such as in salsas). Store oil in the refrigerator.
— From “Teaching Billy to Cook” by Karen Hilliard, © 1994 Montgomery Publishing, Atlanta, GA. Karen Hilliard is chef/owner of Georgia Grille, a well-known Southwestern restaurant in Atlanta, GA named in honor of Georgia O’Keefe.
SERRANO CHILE-GARLIC OIL
Makes 2 cups. Brush Serrano Chile Oil on meats, vegetables and seafood before grilling. Also good brushed on the outside of flour tortillas when making quesadillas and for a quick spinach, shrimp, or scallop sauté. (Dust shellfish with Black Pepper Spice Rub, p. 44, or Mexican Spice Rub, p. 8, of Teaching Billy To Cook by Karen Hilliard.) The garlic is my addition.
2 cups inexpensive olive oil (don’t use extra-virgin olive oil)
1 cup (4 ounces) serrano chiles, left whole
6 large cloves garlic, peeled and thinly sliced
1. In a deep, heavy 2-quart saucepan with a lid (the chiles pop), combine the chiles and oil, cover, and bring to a boil over medium heat.. Reduce the heat to low and simmer, covered, for 15 minutes.
2. Add the garlic during the last 8 minutes of simmering.
3. Set aside and cool at least 1 hour, preferably overnight.
4. Remove chiles and use for other purposes (such as in salsas). Store oil in the refrigerator.
— From “Teaching Billy to Cook” by Karen Hilliard, © 1994 Montgomery Publishing, Atlanta, GA. Karen Hilliard is chef/owner of Georgia Grille, a well-known Southwestern restaurant in Atlanta, GA named in honor of Georgia O’Keefe.