Smoked Canola Oil adds a hint of a grilled flavor to fresh asparagus. A few drops of oil in a skillet and saute until tender. Remove from pan and sprinkle with sea salt and your favorite cheese. Great warm or chilled. You can also place coated asparagus on your charcoal grill for an even greated smoked flavor.
Peel and cut onion in half. Using melon scoop, hollow out some of the middle. Put several drops of smoked canola oil on onion half. Add blue cheese crumbles and top with crumbled bacon. Wrap in foil and bake on grill or in oven for about 20 minutes. Wonderful side dish.
2 tablespoons smoked canola oil
1 medium onion, chopped
1 tablespoon Chicken Base
1 teaspoon black pepper
1 teaspoon basil
1 teaspoon garlic powder
2 each bay leaves
1 tablespoon parsley
1 teaspoon red pepper flakes
1 teaspoon thyme
3 cans red kidney beans
1 cup water
1/2 pound smoked beef sausage, sliced
2 teaspoons kosher salt
Instructions
Saute onions in smoked canola oil until soft, add diced sausage and all spices. Add water & beans slow simmer for 2 or more hours. Serve over rice. Great Monday lunch in New Orleans. Personally I use dried beans soaked overnight.
Cover 6 oz peeled garlic cloves with 1 cup Smoked Canola Oil. Simmer for 30 minutes until garlic turns slightly brown and is soft. Store in jar and use oil to season garlic bread or anything that you want a rich smoked garlic flavor. We use to season lamb before we grill. Wonderful with chicken and garlic mashed potatoes.