Calabrian chili oil - how I make it.

[DenaliPete]

Just got the first pie out of the oven.  I didn't catch in the original post that generally the oil is added post bake.  I had quite an oily pool in the center of my pie...but a delicious oily pool.  Some of that could have also been from using Muenster and jack cheese in addition to my mozz.  

On the 2nd pie I'll do it correctly, and probably just use the mozz.

[DenaliPete]

I've been going a little heavier on the chilis lately as well. Add some oil from the jar to the mix too. If you do a re-simmer, be quick, you won't like it if you get them crispy, and the older ones will crisp-up very fast as they have already given up a bunch of water. If you puree, I think you will probably get a milky orange emulsion. I'm sure it will taste good, but I don't think it will look good on pizza. The flavor will intensify some as it rests too.

Thats a good point regarding the re-simmering.  Maybe I'll just do a few minutes at 30% power in the microwave to try and be a little gentler...I actually have no idea if that'd be gentler.

[DenaliPete]

I almost feel bad for messing around with such a success of a recipe.

I didn't bother resimmering my first batch, it went down just fine without any help, and I was a little nervous that I'd crisp things up too much.

I just finished making a second batch.  I split about 14 small peppers in half and poured some of the oil from the jar into 2/3 cup olive oil, and repeated Craigs process of bringing to a healthy bubble then reducing to a simmer for 5 minutes.

After that was completed I took the hot mixture into my Vitamix and cranked it up.  While it didn't liquefy the peppers, it pulped them out quite a bit, they now resemble crushed tomatoes in the oil.  Not quite an emulsion, but fairly close.

After a quick stir and taste I'm pretty satisfied.  I think the flavor of the oil would be much the same blended or not, but I'm happy with the process.  It may not look as pretty on a pizza, I'll find out here in just a little bit with my emergency dough.  But I think this will work well for me in other applications.  I've found that this oil kicks a sandwich up a few notches, and it will mix well with mayo.

First the oil

(http://imageshack.us/a/img694/7039/photofeb09030409.jpg)

Uploaded with ImageShack.us

And on a pizza (shamefully I've been out of touch for a bit and my shaping has gone a little rusty).  Thrown on top of my emergency dough.

(http://imageshack.us/a/img89/927/photofeb09030737.jpg)

Uploaded with ImageShack.us

Craig, this oil is a great tool for anyone, its got pretty limitless applications.  I'd probably eat the stuff on ice cream.

Appreciate your work sir,

Pete

Sorry guys, can't figure out the upload.

[deb415611]

thanks Craig, this oil is awesome, I"m almost through the first batch that I made.  yesterday I cooked up some pasta (awesome lumache from jeff v) with a little leftover pizza sauce and a good sized spoonful of this oil

[TXCraig1]

It is so good mixed into pizza sauce, isn't it. I almost always mix some into the leftover pizza sauce, but I don't think I've ever put it on pasta. Quite an oversight on my part. Most of the time I use it for a dipping sauce.

[deb415611]

It is so good mixed into pizza sauce, isn't it. I almost always mix some into the leftover pizza sauce, but I don't think I've ever put it on pasta. Quite an oversight on my part. Most of the time I use it for a dipping sauce.

that was the first time mixing it with the sauce, I'm looking forward to a pizza with it mixed in, I have just drizzled it on pizza up to this.  Dipping sauce, I'm sitting here in the snow thinking it's a perfect day to bake and I think i'm off to find a same day focaccia recipe, thanks Craig

[DenaliPete]

I do like topping my pizza with the oil, but I can easily foresee it becoming a permanent addition to my sauce recipe to up the spice profile a little bit. 

I used some of my sauce as the glaze for my meatloaf, which was stuffed with goat cheese, spinach, and arugula.  I should've thrown some oil in the sauce as well.

[Qarl]

Just made mine tonight and have it in a glass jar to settle.

When you all use this on you pizzas, are you using MOSTLY the oil and then picking some of the red flesh pieces out?

Or are you applying the oil, flesh AND SEEDS on your pizzas?

I find the seeds a bit distracting to chew.

Q

[TXCraig1]

Just made mine tonight and have it in a glass jar to settle.

When you all use this on you pizzas, are you using MOSTLY the oil and then picking some of the red flesh pieces out?

Or are you applying the oil, flesh AND SEEDS on your pizzas?

I find the seeds a bit distracting to chew.

Q

I stir it up and spoon on an even mix, but I like the seeds. There is a ton of flavor in the oil, so it's not imperative that you use the remains of the peppers. If it wasn't going to use them, I would probably cook it a little longer, strain it, and discard the pepper.

[Qarl]

I drizzled it on tonight's pie.  Seeds and all.  Nom nom.

Thanks!

[Jet_deck]

I find the seeds a bit distracting to chew.

Q

They are just a small part of the entertainment....