Main Course

Chili Oil Glazed Salmon

Ingredients:

  • 4 salmon filets
  • 2 tablespoons WGF chili oil
  • 1 tablespoon soy sauce
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon brown sugar
  • 1-2 teaspoons sriracha
  • Salt/Pepper to taste
  • Oil for cooking
  • Sesame seeds (optional)
  • ¼ cup chopped chives (optional)

Directions:

  1. In a bowl, whisk together WGF chili oil, soy sauce, minced ginger, minced garlic, brown sugar, and sriracha
  2. Season salmon with salt and pepper
  3. Add salmon filets to the marinade and coat evenly on both sides
  4. Cover with plastic wrap and refrigerate for at least 2 hours. Note that the marinade tastes better overnight (preferred)
  5. Heat oil in a nonstick skillet over medium-high heat until hot and shimmering
  6. Cook the salmon, without moving for about 4 minutes
  7. Carefully flip the fillets and reduce heat to medium. Cook for another 4-5 minutes
  8. Transfer to a plate and top with chopped chives, sesame seeds, and WGF chili oil drizzle (optional)

Chili Oil Lime Steak Bites

Ingredients:

  • 2 lbs skirt steak, cut into bite-size pieces
  • 3 tablespoons WGF chili oil
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon oil for cooking
  • 2-4 fresh limes
  • 2 tablespoons fresh cilantro, chopped

Directions:

  1. Cut steak into bite-size pieces
  2. In a bowl, combine WGF chili oil, minced garlic, salt, smoked paprika, onion powder, and cayenne pepper
  3. Transfer steak bites in bowl and marinate overnight
  4. Heat a stainless skillet over medium high heat and add 1 tablespoon oil. Swirl to

coat the pan and add half the meat. Be careful not to overcrowd the pan

  1. Cook for 1-2 minutes on each side or until desired temperature is reached
  2. Remove from pan and pour the lime juice directly into the empty skillet to scrape up any pan drippings
  3. Drizzle the meat drippings over the steak bites and garnish with cilantro and more lime juice if desired
  4. Serve hot and enjoy!

Crab Cakes with Chili Oil Aioli

Ingredients:

Crab Cake

  • 1 lb. fresh crabmeat
  • 1 large egg
  • ½ cup soft bread crumbs
  • ¼ cup flour
  • ¼ cup finely chopped celery and red onion
  • 1 jalapeno pepper finely chopped
  • 4 tablespoons oil for cooking

Chili Oil Aioli

  • 1 ⅓ cups mayonnaise
  • 2 tablespoons WGF chili oil
  • 2 teaspoons fresh squeezed lemon juice

Directions:

Chili Oil Aioli

  1. In a small bowl, combine the mayonnaise, WGF chili oil, and 1-¼ teaspoon lemon juice. Set aside

Crab Cake

  1. Heat up one tablespoon oil in a small skillet over low-medium heat and saute the celery, red onion, and jalapeno until tender (about 10-15 minutes)
  2. Transfer to a large bowl
  3. Stir in bread crumbs, egg, ½ cup mayo mixture, and remaining lemon juice
  4. Fold in the crab. Cover and refrigerate for at least 2 hours
  5. Cover and refrigerate remaining mayo mixture for the dipping sauce
  6. Place flour in a shallow bowl
  7. Drop 2 tablespoons of crab mixture into flour and gently coat. Shape into ½” patties
  8. In a large skillet over medium-high heat, heat up remaining oil and cook patties for about 3-4 minutes one each side or until golden brown. Serve with chili oil aioli

Chili Oil & Thai Peanut Zucchini Noodles

Ingredients

Noodles:

  • 1 zucchini spiralized (¾ cup)
  • 2 green onions thinly sliced
  • 1 carrot shredded (1 cup)
  • ¼ cabbage thinly sliced
  • ¼ cup cilantro (optional)
  • 2 tbsps. WGF chili oil

Peanut Sauce:

  • 1/3 cup unsweetened peanut butter
  • 1 tbsp. WGF Chili Oil
  • 1 tbsp. soy sauce
  • 1 tbsp. rice vinegar
  • 1 tbsp. maple syrup
  • 1 tsp.ginger finely grated
  • 1 clove garlic finely minced
  • Salt/Pepper to taste

Directions:

Peanut Sauce

  1. In a small bowl, whisk together all the ingredients until well-combined

Zucchini Noodles

  1. In a large skilled, heat WGF chili oil on medium-high heat
  2. Add green onion, carrot and cabbage. Saute until tender (a few minutes)
  3. Add spiralized zucchini and saute for another two minutes until zoodles soften a bit
  4. Turn off heat and gently fold in peanut sauce in small amounts until desired consistency is reached
  5. Top with cilantro, green onions, crushed peanuts, lime, and sesame seeds (all optional)