it’s actually a bit more sophisticated than your average dip in my opinion. It’s flavor was a little bit different, and normally when something is different I determine it’s ability to still be a crowd-pleaser by testing it out on my guinea pig of a husband. I definitely am more open to different flavors than he is, so I tend to trust him more than myself in judging how appealing a dish will be to the masses. I’m happy to report that he did enjoy this. We ate it with fresh pita bread and more of the sweet little cherry tomatoes growing in our garden, but it would also be excellent served atop chicken or fish. It’s a sophisticated, versatile dip that I will keep continue to come back to. I hope you give it a try and enjoy it as much as we did.
Back in January Zack and I spent a couple days skiing Deer Valley in Park City. I’ve been visiting Park City ever since I was a little girl. My dad has family in Utah so we used to go out there in the summers for family reunions, and every so often we’d also go skiing there in the winter. I love all ski towns, and while I really can’t single out a definite favorite, Park City is definitely among THE favorites. We stayed at the wonderful ski-in/ski-out Stein Erickson Lodge and rode their shuttle into town every night for dinner. Every meal we had was superb, but the definite favorite was a restaurant called Chimayo. The southwestern food there is creative and delicious. Not only was it tantalizing to our tastebuds, but the decor was stunningly beautiful while the atmosphere felt quaint and cozy. We were lucky enough to get a table for two right in front of the crackling fireplace, I couldn’t have asked for better ambiance.
Every table at Chimayo is brought complimentary bread with their cilantro dipping oil. After day one of skiing we were absolutely famished, and proceeded to devour three rounds of this stuff prior to our entrees. I’m a bit embarrassed to admit that, but then again if you tried it you’d understand why we couldn’t stop…especially after a long day on slopes! The flavor is very different, and the consistency is more of a dip than a runny oil. Even after our entrees arrived we were still proclaiming how much we loved it. Much to my delight, the hostess overheard our chatter and came over to hand me a little card with the recipe on it. Usually I’m so sad when I fall in love with a restaurant on vacation because I know I won’t be back to visit for a long time, if ever. Now though, with the recipe in my possession, I can have a little taste of Chimayo whenever I please. The recipe she gave me makes a HUGE amount, so I would recommend halving it. Although I do think the extra amount would be delicious served a variety of other ways. I plan on trying it with veggies, over grilled fish, and maybe even over potatoes. It’s something to get creative with. Below is the exact recipe I was given at Chimayo, enjoy!
Cilantro Bread Oil
Recipe from: Chimayo
2 1/2 Bunches Cilantro
4 1/2 Poblano Chiles
3 Egg Yolks
3oz Parmesan Cheese (grated)
1 1/2 Cups Rice Vinegar
9 Cups Canola Oil
Juice from 1/2 Lemon
Preheat oven to 500 degrees. Place the peppers on a sheet pan and roast until blistered and blackened-around 30 minutes. Remove from oven, and place in a ziploc bag to steam. Once the peppers are cool enough to handle, remove their stems and peel the skin off.
In a large food processor, blend the cilantro, chilies, parmesan cheese, rice vinegar and lemon juice. Then, add the egg yolk, and slowly add the oil in while blending. Add salt to taste. Serve with bread or refrigerate to store.
I’ve been meaning to make this dip for months now, unfortunately thyme is not growing in my garden and it’s an herb I don’t often have on hand. Whenever I do use fresh thyme I always think to myself how I need to integrate it into more of my dishes, it really is a delicious little herb that I for some reason overlook too often in it’s fresh form. This is not your typical dip,