• Sea Bass or Halibut with Chili Pepper Oil

    Sea Bass or Halibut with Chili Pepper Oil


    (Makes 4 servings)

    1¼ lb. fresh or frozen sea bass, or halibut
    2 medium carrots
    5 cups cabbage, shredded
    2 Tbsp. water
    1 Tbsp. lemon juice
    ½ tsp. salt
    ¼ tsp. pepper
    2-3 tsp. Chili Pepper Oil
    2 tsp. fresh ginger, grated
    2 cloves garlic, minced


    1.Thaw fish, if frozen.

    2.Using a vegetable peeler, peel carrots into long thin ribbons until you have about 1 cup.

    3.In a 12" skillet combine carrot ribbons, cabbage, water, lemon juice, ¼ tsp. salt, and pepper.

    4.Cut fish into 4 portions and season with remaining salt.

    5.In a small bowl stir together Chili Pepper Oil, ginger, and garlic. Spread over fish, coating all sides.

    6.Place fish on top of vegetable mixture in skillet.

    7.Bring skillet mixture to a boil and immediately reduce heat.

    8.Cover and simmer until fish flakes easily when tested with a fork, 9-12 minutes.

    9.Transfer fish and vegetable mixture to 4 serving plates.

    10.Serve immediately.

  • Fettuccine with Quick Tomato Sauce and Chili Oil

    Fettuccine with Quick Tomato Sauce and Chili Oil


    Tomato Sauce
    3 Tbsp. olive oil
    2 large cloves garlic, minced
    1 medium sweet onion such as Vidalia, finely chopped
    3 large tomatoes, finely chopped
    1 Serrano or jalapeno chili pepper, very thinly sliced crosswise
    1 tsp. oregano, minced
    Salt and pepper to taste

    8 oz. dry fettuccine pasta

    ½ cup basil, coarsely chopped
    ¼ cup Parmesan cheese, freshly grated
    3 Tbsp. Chili Pepper Oil


    1.To start the tomato sauce, heat 3 Tbsp. olive oil in a large, deep skillet.

    2.Add garlic and cook over moderate heat, stirring until fragrant but not browned, about 30 seconds.

    3.Add onion and cook, stirring frequently until softened, about 5 minutes.

    4.Add tomatoes, chili pepper, thyme, and oregano. Salt and pepper to taste. Bring to a simmer. Cook over moderate heat until slightly thickened, about 5 minutes

    5.Meanwhile, cook pasta in a large pot of boiling salt water until al dente. Drain pasta well and return it to the pot.

    6.Add tomato sauce, basil, cheese, and Chili Pepper Oil to the pasta and toss.

  • Cream of Eggplant Soup


    6 Tbsp. butter
    3 cups onion, diced
    3 cups celery, diced
    2 large eggplants, diced
    3 cups potatoes, diced
    1 tsp. curry powder
    ½ tsp. thyme
    ½ tsp. basil
    8 cups vegetable broth
    1 tsp. Chili Pepper Seasoning
    4 cups whipping cream


    1.Melt butter in a large pot. Sauté onion, celery, eggplant, and potatoes until tender.

    2.Add curry, thyme, and basil. Cook uncovered over medium heat, stirring frequently, until potatoes are tender, 10-15 minutes.

    3.Stir in broth, add Chili Pepper Seasoning, and cook uncovered over medium heat until mixture begins to thicken, about 45 minutes.

    4.Remove from heat, add cream.

  • Spicy Fried Rice


    2 Tbsp. olive oil
    1 Tbsp. Chili Pepper Oil
    3 Tbsp. garlic, coarsely chopped
    2 tsp. fresh ginger, peeled, finely chopped
    4 cups cooked rice, cold
    1½ tsp. salt
    1 tsp. black pepper
    ¼ cup oil packed sun-dried tomatoes, drained, coarsely chopped
    3 Tbsp. scallion, finely chopped
    3 Tbsp. cilantro, finely chopped
    3 Tbsp. fresh flat-leaf parsley, finely chopped


    1.Heat a wok or 12" nonstick skillet over high heat until hot.

    2.Add olive oil and Chili Pepper Oil, garlic, and ginger. Stir-fry 15 seconds.

    3.Add rice, salt, and pepper. Stir-fry 2 minutes, pressing on rice to break up any lumps.

    4.Add tomatoes, scallion, and herbs. Stir-fry 3 minutes.