Jalapeno-basil Vinaigrette Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil, for cooking
1 cup: Olive oil,
1: Jalapeno pepper,
2 tbsp: Diced red onion,
1 tbsp: Minced garlic,
1 tbsp: Dijon-style mustard,
1 tbsp: Balsamic vinegar,
1 tbsp: Rice vinegar,
1 tbsp: Asian sesame oil, dark, toasted
2 tbsp: Basil chiffonade *,
1 tbsp: Ancho chili powder,
Salt,
Fresh black pepper,
Directions:
As soon as the snapper comes off the pan, hit it with the vinaigrette
(which has to be at room temperature).
In a small saute pan over high heat, heat 1 tablespoon of olive oil
and cook jalapeno on all sides until skin is charred. Let pepper cool
and then slice it thinly, including seeds and stem.
In a large mixing bowl, combine remaining ingredients, including salt
and pepper to taste, with jalapeno, and whisk until blended. (May be
prepared 6 hours ahead, covered and refrigerated. Bring to room
temperature before serving.)
Spoon charred jalapeno-basil vinaigrette to taste over fish as soon
as you take it from pan and serve it immediately.
* Chiffonade, literally translated from French, means "made of rags."
In the kitchen, it refers to thin shreds or strips cut from such
vegetables as lettuce, spinach, sorrel or other greens.
Per 2-tablespoon serving: 139 calories, trace protein, 1 gram
carbohydrates, 15 grams fat, 2 grams saturated fat, 0 milligrams
cholesterol, 96 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-09-95
Source from luhu.jp
(which has to be at room temperature).
In a small saute pan over high heat, heat 1 tablespoon of olive oil
and cook jalapeno on all sides until skin is charred. Let pepper cool
and then slice it thinly, including seeds and stem.
In a large mixing bowl, combine remaining ingredients, including salt
and pepper to taste, with jalapeno, and whisk until blended. (May be
prepared 6 hours ahead, covered and refrigerated. Bring to room
temperature before serving.)
Spoon charred jalapeno-basil vinaigrette to taste over fish as soon
as you take it from pan and serve it immediately.
* Chiffonade, literally translated from French, means "made of rags."
In the kitchen, it refers to thin shreds or strips cut from such
vegetables as lettuce, spinach, sorrel or other greens.
Per 2-tablespoon serving: 139 calories, trace protein, 1 gram
carbohydrates, 15 grams fat, 2 grams saturated fat, 0 milligrams
cholesterol, 96 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-09-95
Source from luhu.jp