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28
Cilantro-Mint Vinaigrette
Used in Panko-Crusted Scallops recipe see page 41.
Makes 4 servings
INGREDIENTS
1 egg yolk
Juice of 2 limes
1 1/2 tablespoons soy sauce
1 medium clove garlic, chopped
1 cup rice vinegar
1/2 teaspoon Chinese chile sauce (optional)
1/2 cup (1 bunch) cilantro leaves, coarsely chopped
6 sprigs mint leaves
1/2 teaspoon kosher salt
Pinch of black pepper
1 1/2 tablespoons packed brown sugar
1 1/2 cups peanut oil
2 teaspoons sesame oil
METHOD
1 Assemble all ingredients.
2 Put the egg yolk, lime juice, soy sauce, garlic, rice vinegar, Chinese
chile sauce (if using), cilantro leaves, mint leaves, salt, pepper, and
brown sugar in the large bowl of your food processor fitted with the
Chopping Blade. Process for about 20 seconds or until the mixture
is smooth.
3 With the machine running, drizzle in the oils and process until the
mixture is thick. Refrigerate until ready to use.
Recipe Courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
27
Chili and Garlic Oil
Makes about 2 cups
INGREDIENTS
1 whole head garlic, cloves separated and peeled
2 cups extra-virgin olive oil
1 tablespoon red pepper flakes
METHOD
1 In a small saucepan, combine garlic cloves and olive oil. Bring to a
boil over high heat, then reduce the heat to maintain a bare simmer
and cook until the garlic turns golden brown, about 10 to 15 minutes.
Do not let the garlic get too brown or the oil will have a bitter taste.
2 Remove from heat and cool to room temperature. Add red
pepper flakes and let sit to infuse for at least 2 hours to seal flavors.
Strain the oil into a clean glass container, cover, and refrigerate
for up to 2 weeks.
Recipe Courtesy Wolfgang Puck
HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 27