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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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