Chipotle Olive Oil
Chipotle Olive Oil
The smoky flavor of this chili-infused oil is great for marinating steaks and brushing on grilled chicken or seafood. Drizzle over vegetables or pizza for a spicy meal. Makes an excellent dipping oil for artisan breads, finishing oil for soups, pasta or grain dishes, and a wonderful base for dressings and marinades. Kick up your grilled cheese or try it in brownies. Pairs nicely with Dark Chocolate, Espresso, Maple, Tangerine, Raspberry, Pineapple, Sicilian Lemon, Coconut, Black Cherry & Peach to name a few! Try pairing with our Blood Orange, Garlic, or Harissa Olive Oils! Also pairs nicely with our Pomegranate, Dark Chocolate, Mango, and Raspberry Balsamic Vinegars.
CHIPOTLE, LIME BACON-WRAPPED SHRIMP
12 large shrimp, shelled and de-veined, 5 T Loide' Chipotle Olive Oil, Zest & Juice from 1 lime, 6 strips thin bacon, cut in half & skewers for grilling.
Directions: Mix together the lime zest and oil in a small bowl. Put shrimp in mixture. Lay the bacon on paper towels and microwave until fat begins to melt but bacon is still pliable (about 1 minute). Prepare grill on high. Working one at a time, wrap half a piece of bacon around each shrimp and thread onto long, flat skewers. Brush the remaining mixture on the outside of shrimp. Grill uncovered 5-7 minutes on each side until done.
CHIPOTLE PITA CHIPS
1 small whole wheat pita, 1 tablespoon Loide' Chipotle Olive Oil, salt and pepper.
Cut the pita into four pie shaped pieces then separate at the fold resulting in 8 pieces. Brush the inner side with the Chipotle Olive Oil then seasoning with the salt and pepper.Place in a single layer on a baking sheet, olive oil side up. Bake for 10 minutes, or until browned.
Other Loide' oils that would be delicious in this recipe are Tuscan, Wild Mushroom and Sage, Rosemary, Bakiouti Green Chili, Harissa, and Cayenne.
8 oz. bow tie pasta, 1/4 cup Loide' Chipotle Olive Oil, 3 tablespoons pesto, 2 tablespoons fresh basil, chopped, 1/4 cup sun dried tomatoes packed in oil, drained and chopped, 1/3 cup Loide' Kalamata Olives, coarsely chopped, 1/4 cup Parmesan Cheese.
Cook pasta according to package. Drain and return to pot but remove from stove. Stir in Chipotle Olive Oil and all the remaining ingredients and mix well.