Crunchy Spice Oil Recipes

SCALLOP RICE BOWLS WITH CRUNCHY SPICE OIL

Steps:

• Pat scallops dry, then season on all sides with ½ tsp. salt.
• Heat ginger and 1 Tbsp. oil in a large high-sided skillet or medium Dutch oven over medium until oil is hot. Add kale and ¼ cup water and toss to coat. Cook until kale is wilted and water is evaporated, 5-7 minutes. Season with remaining ½ tsp. salt.
• Meanwhile, heat remaining 2 Tbsp oil in large nonstick or cast-iron skillet over medium-high until shimmering. Cook scallops until golden brown and firm to the touch, about 3 minutes per side.
• Divide scallops among shallow bowls or plates; arrange kale, avocado, and some rice next to scallops. Drizzle with spice oil and serve with lemons for squeezing over.

CRUNCHY SPICE OIL

Steps:

• Heat oil, garlic, sesame seeds, mustard seeds, cumin seeds, pink peppercorns, and red pepper flakes in a small saucepan over medium-high until oil is sizzling and bubbling, about 2 minutes. Immediately reduce heat to low and continue to cook, stirring constantly, until garlic is golden brown and spices are fragrant, about 5 minutes. Remove from heat and stir in salt, paprika, and maple syrup. Let cool. Transfer to an airtight container.
• Do ahead: Spice oil can be made 1 month ahead. Cover and chill.

CRUNCHY SPICE GRANOLA

Steps:

• Anything else that might look good to you.
• Additional quantities of any of the above.
• Combine first nine ingredients, honey through salt, in a medium saucepan.
• Simmer over low heat for about 10-15 minutes, stirring occasionally.
• Taste, and adjust spices if desired; if your spices are old, you might have to add a little more.
• Preheat oven to 175 degrees F.
• Combine next six ingredients, oats through walnuts, plus half of the dried coconut and half of mixed dried fruit in a very large oven-proof bowl.
• Toss thoroughly with warm honey mixture.
• Bake for about 45 minutes, stirring ever 15 minutes.
• Add remaining coconut and dried fruit, and bake another 30 minutes, stirring every 15 minutes.
• Remove from oven, test for dryness (mixture should be fairly dry; bake a little longer if it isn’t.), allow to cool completely, and seal in plastic bags.
• Will keep for weeks at room temperature, months refrigerated (bring to room temperature before serving), and God only knows how long frozen.

CRISPY WONTON CHICKEN SALAD

Steps:

• Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
• Prepare the salad: Add the chicken to the dressing and toss.
• To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
• Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.