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I really can’t remember how I came across this, but somehow last summer I ended up with a recipe for Copycat Carrabba’s Dipping Oil.  We used it once for dipping some homemade bread before we realized the true culinary potential of this recipe: as a grilled sandwich oil.  Once you give this a try, you will never go back to plain butter again.  It’s spicy and flavorful and so, so good.  Warning: it leads to a grilled sandwich obsession.  Our favorite sandwiches involve cheddar, pesto, artichoke hearts, spinach, and avocado on crusty artisan bread.  Grill it outdoors and it’s even better.  But this oil has a knack for making even a plain old grilled cheese taste like an indulgence.  I’ve also used this recipe to oil a cast iron pan before baking a pizza crust.  It makes a phenomenal crispy, spicy crust.  The original calls for minced garlic, but I leave it out so that the oil is shelf stable and I can keep a mason jar full of it at all times.  Here’s the recipe:

1 tsp crushed red pepper

1tsp black pepper

1 tsp oregano

1 tsp rosemary

1 tsp basil

1 tsp parsley

1 tsp granulated garlic

1 tsp minced garlic (Optional.  Don’t add if you want it to be shelf stable.)

1 tsp salt

1/2 cup olive oil

 

 

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