Chili-Ginger Infused Oil

This is a rich oil that goes a long way! Menu Sugguestions: Because of the large proportion of sesame oil, this is a rich oil. A little bit goes a long way. A spoonful added to a salad dressing or brushed on the plate on which a fish will steam or on the skin of a just smoked or roasted bird gives an unmatched touch of lushness. If you are a bread baker, brush a bit on your next loaf, if you are tossing pasta, drizzle a bit on the noodles just before serving.

• Ready In: 25 mins
• Serves: 32
• Yields: 2 cups

Ingredients

• 1  cup corn or 1  cup  peanut oil
• 1  cup  japanese  sesame oil
• 1⁄2 cup scallion, green & white, cut in rings
• 15  quarter-sized slices ginger, smashed
• 2  tablespoons peppercorns (szechwan brown preferred)
• 2⁄3 cup  chili flakes, dried red
• 2  teaspoons salt (Kosher is good)

Directions

1. Combine all ingredients in a heavy, non aluminum 1 1/2 quart saucepan.
2. Rest a deep-fry thermometer on the rim of the pot.
3. Over moderately low heat, bring the mixture to a bubbly 225 degrees, stirring occasionally (if you don't have a thermometer, don't let this boil!).
4. Let simmer for 15 minutes, checking to make sure the temperature does not rise.
5. Remove from the heat and let stand until cool or overnight.
6. Strain the oil without pressing the solids; then, discard the solids.
7. Store the oil in an completely clean glass jar at cool room temperature.