Saw these tasty satsumas at the goat today and thought they’d make a great side for the holiday table! Just threw on one of my favorite dressings along with some tasty marcona almonds.
Side dish serving for 4
3 Satsuma Oranges, peeled and pulled apart into wedges
½ cup Marcona Almonds
1/3 cup Cilantro Leaves, packed tightly
1 tsp Chili Schmootz, recipe below
¼ cup Chili Vinaigrette, recipe below
Toss all ingredients together and serve as a tasty light side dish.
Chili Oil
Yield: 2 cups, can be stored for 1 month in a cool dark place
2 cups Canola or Rice Bran Oil
1/3 cup Korean Chili Flakes
1 tsp Ground Szechuan Peppercorns
¼ cup Sesame Seeds
¼ cup Sesame Oil
1 Tbsp Ground Bullet Chili or Chili de Arbol
½ Star Anise, ground
Mix together dry spices. Place oils in a pot and warm to just about simmering. Pour over mixed spices and allow to infuse overnight. Strain spices out of oil and reserve separately in a cool dark place for up to a month.
Chili Vinaigrette
Yield: 1 cup
1/3 cup Soy Sauce
½ cup Sesame Oil
1 Tbsp Sherry Vinegar
2 Tbsp Balsamic Vinegar
¼ cup Chili Oil
pinch of sugar
Whisk together. Can be stored in a cool dark place for up to a month
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