Crispy Garlic Seasonings and Infused Oils
Whenever I get a recipe request on one of my photos I post on Facebook or Instagram I try and write about it on the blog. This week I was asked about my crispy garlic and jalapeño topping, a variation of crispy garlic topping that I make different version of regularly. This is a very simple DIY recipe that yields a great garlic topping for everything from salads, to meats, and soups to noodles or even eggs, with endless variation possibilities. I always use garlic as the base, but have done versions with serrano chilies, jalapeños, onion, red pepper flake… really the only limit is your imagination. The bonus is whatever topping you decide to make, you double your profits by simultaneously making an infused oil at the same time as your topping!
I usually use olive oil to cook with, and thus to infuse as well. Quite simply, just finely dice your garlic, and whatever you are going to fry along with it, get your fry pan full of oil up to a medium heat, and add your diced ingredients. Make sure you keep stirring the oils so nothing sticks and pay close attention on when to kill the heat. There’s nothing worse than bitter, burnt garlic. Blonder is better in this instance. Once the garlic turns golden you are going to want to turn off the heat and use a fine strainer to drain off the oil into a jar. Lay out your toasted garlic topping on paper towels to cool and drain off excess oil. Use paper towel to dab excess oil off the top. I usually like to add course sea salt or some cracked black pepper to the mix so you have an all in one flavor bomb topping. Store in an empty spice jar, and you’re ready to go!
I originally concocted this topping for a version of spicy Thai inspired grilled wings. I marinated chicken wings for 48 hours in fish sauce, sugar, siracha, soy sauce, a shot of vodka, a touch of sesame oil, garlic, and green onion before grilling..
While the wings were grilling I reduced the leftover marinade adding a bit more soy sauce and some mango honey to make a sauce to toss the wings in before topping them with the garlic, serrano pepper, sea salt, and black pepper topping. The added crunchy texture and garlic and pepper spice from the topping along with the funky fish sauce, spicy siracha, and sweet honey notes turned out one of the best wing recipes I have ever had. But don’t limit yourself to a chicken wing topping! As I said, you can use this crispy garlic topping on steaks, chops, salads, eggs, baked potatoes, pretty much anything! The same goes for the infused oil, use as an added flavor element drizzled over a salad or meat or fish… or use the oil to stir fry rice, veg, or proteins. You’re only limited to your imagination! Try new things in the kitchen!
