Baklouti Green Chili Olive Oil
Baklouti chili olive oil is made by combining one pound of organic extra virgin olive oil with 1.6 pounds of fresh whole green Baklouti chilies. The two, and only two, ingredients are then crushed, mixed, in the malaxer fusing the fresh green pepper with the organic olive oil. Baklouti adds a new and surprising dimension to salsas’ of all stripes.
FROM THE BARBARY COAST OF NORTH AFRICA, AND MADE IN OUR OWN MILL, THE TUNISIAN BAKLOUTI PEPPER IS RARE AND UNIQUE TO THIS REGION. THIS IS THE ONLY EXAMPLE OF THIS FRUITY & MILDLY SPICY GREEN CHILI OLIVE OIL IN THE WORLD.
CAUTION: VERY HOT
Suggested Pairings: California Garlic Olive Oil
Recipes:Spicy Baklouti Chili Gumbo (as pictured), Shrimp & Andouille over Buklouti Chili Oil and White Cheddar Grits
Spicy Baklouti Chili Gumbo
1/2 pound smoked spicy sausage, such as Andouille sausage, cut into 1/2" slices
1/2 pound peeled, deveined shrimp
1/2 pound boneless skinless chicken thighs
1 large celery rib, finely diced
1 green pepper, finely diced
1 red pepper finely diced
6 cloves of garlic, minced
1 yellow onion, finely diced
2 green onions finely sliced
1/4 cup finely chopped Italian parsley
1 dried bay leaf
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 large tomato diced
2 cups sliced okra (optional)
1/4 cup + 2 tablespoons Baklouti Fused Chili Olive Oil
1/2 cup all purpose flour
salt and fresh ground pepper to taste
Rice to serve
In a large, heavy pot heat the Baklouti chili oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides. Set the chicken aside and add the sausage to the pot. Saute the sausage slices until browned, and set aside.
In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate. Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown. Be careful not to go overboard and cook it until it burns!
Add the remaining two tablespoons of Baklouti chili oil to the flour mixture along with the garlic, peppers, onion, celery, and okra. Saute over medium low heat until the vegetables start to become tender, about 5 minutes.
Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan. Bring to a simmer and continue to cook until until the gumbo thickens. Add the Chicken and sausage back to the pot. Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through.
Taste and adjust the seasoning with salt and pepper.
To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley.
Shrimp & Andouille over Buklouti Chili Oil and White Cheddar Grits
1 1/2 pounds 21-25 wild shrimp
1 tablespoon dried thyme
chicken broth or stock will work here
1/2 cup heavy cream
3/4 cup quick grits
sharp white cheddar cheese, shredded (1 cup)
Salt and freshly ground pepper
3 tablespoons Fused Baklouti Chili Olive Oil
3 tablespoons flour
1/2 cup shrimp stock
1 tablespoon tomato paste
1 cup heavy cream
1 tablespoon Fused Baklouti Olive Oil
1 teaspoon dried thyme
Peel the shrimp and reserve the shells. Heat 3 cups of water with shrimp shells in a stock pot and bring to a boil. Boil for 2 minutes, and then set aside to steep for 5 minutes. Strain the stock and reserve.
In a medium saucepan, bring 2 1/2 cups of shrimp stock and heavy cream to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes. Add the cheese, Baklouti Olive Oil, adjust seasoning with salt and pepper, and whisk just until the cheese is melted. Cover and remove from the heat.
In the same pan that the shrimp and sausage was cooked in, add a tablespoon of Baklouti Olive Oil, over medium high heat add the flour to the olive oil and whisk until the roux becomes a medium-tan color, scraping up all the caramelized bits from the bottom of the pan. Add the tomato paste and stir in to the roux, cooking for another minute. Add the shrimp stock and cream to the pan, and whisk until the mixture is thickened, another minute or two. Adjust seasoning with salt and pepper. Add the reserved shrimp and sausage mixture to the sauce and stir heating until warmed though. Do not overcook the shrimp!
Serve the shrimp and sauce over the hot grits with more Baklouti drizzled over the top, if desired.
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