Calabrian Chile Oil Recipes

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CALABRIAN CHILE OIL



Calabrian Chile Oil image

Provided by Bobby Flay

Yield Makes about 2/3 cup

Number Of Ingredients 3

2 tablespoons finely chopped drained oil-packed Calabrian chiles
1/2 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Combine chiles and oil in an airtight container; season with salt and pepper. Cover and chill at least 1 hour.
  • DO AHEAD: Chile oil can be made 1 week ahead. Keep chilled.

CALABRIAN CHILE PASTA



Calabrian Chile Pasta image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound penne pasta
2 teaspoons kosher salt
1 cup grated pecorino
1 pint cherry tomatoes, quartered
3 tablespoons Calabrian hot pepper paste
1/3 cup chopped chives
1 teaspoon grated lemon zest, from 1 lemon
1 teaspoon lemon juice, from 1/2 lemon
1/3 cup extra-virgin olive oil

Steps:

  • In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.
  • Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.

CALABRIAN CHILE BUTTER



Calabrian Chile Butter image

Spoon some of this butter over a pork chop during the last minute of cooking.

Provided by Jeremy Fox

Categories     Bon Appétit     Chile Pepper     Condiment/Spread     Butter     Cilantro     Parsley     Oregano     Garlic     Mustard

Yield Makes about 3 1/4 cups

Number Of Ingredients 14

2 tablespoons olive oil
1 (10-ounce) jar oil-packed Calabrian chiles, drained, seeds removed
3/4 cup chopped garlic (about 1 head)
3/4 cup chopped shallots (about 2)
1 pound (4 sticks) unsalted butter, room temperature
2 scallions, dark green parts only, chopped
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons chopped oregano
1/2 teaspoon ground mustard
1/2 teaspoon smoked paprika
2 tablespoons kosher salt, plus more

Steps:

  • Heat oil in a medium skillet over medium-low. Cook chiles, garlic, and shallots, stirring occasionally, until soft but without taking on color, 10-12 minutes; let cool completely.
  • Transfer chile mixture to a blender, add butter, and blend to combine. Add scallions, cilantro, parsley, lemon zest, lemon juice, oregano, mustard, paprika, and 2 Tbsp. salt. Pulse to combine. Taste and add more salt if needed.
  • Do Ahead
  • Chile butter can be made 1 week ahead. Cover and chill.

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