pure
PURE, PURE 2PURE, PURE 2

Pure Cottonseed Oil

net wt. 5 oz.

Price: $6.99

Silky-clear, lightweight body and flavor-neutral palate. Pure Cottonseed Oil is the perfect base for salad oils, marinades, sauces, frying, stir-frying, searing and sauteing.

  • Becky’s Best Gumbo
  • Becky’s Best Gumbo

    INGREDIENTS:

    • 5 large boneless, skinless chicken breast halves
    • salt and pepper
    • 1/4 Acala Farms PURE Cottonseed Oil
    • 1 lb smoked sausage, cut into 1/4 inch slices
    • 1/2 cup flour
    • 2 tbsp butter
    • 1 large onion, chopped
    • 3 tsp Acala Farms Fresh Roasted Garlic Cottonseed Oil
    • 1 green bell pepper, seeded and chopped
    • 3 stalks celery, chopped
    • 1/4 cup Worcestershire sauce
    • 4 cups hot water
    • 3 beef, 2 chicken bullion cubes
    • 2 cans (12 oz) stewed tomatoes with juice
    • 2 cups frozen sliced okra
    • 4 green onions, sliced, white and green parts
    • 1/2 lb small shrimp, peeled, deveined and cooked
    METHOD Season the chicken with salt and pepper. Heat the PURE Oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tbsp of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool. Return the Dutch oven to low heat and add the Fresh Roasted Garlic Oil, green pepper and celery. Cook for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Shred the chicken then add it with the sausage to the Dutch oven. Bring to a boil then reduce the heat, cover and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for one hour. Just before serving add green onions and shrimp. If preferred, pour over rice and enjoy.

  • Pumpkin Honey Mustard Vinaigrette
  • Pumpkin Honey Mustard Vinaigrette

    A pumpkin honey mustard vinaigrette is what brings all the flavors together in this roquefort pear salad from Carlos Leo and our friends at Spoonabilities. pumpkin-honey-mustard-vinaigrette-on-roquefort-pear-salad INGREDIENTS

    • 1 head Boston Lettuce torn into bite-size pieces
    • 1 Anjou pears - peeled, cored and chopped
    • 3 ounces Roquefort cheese, crumbled
    • 1 avocado - peeled, pitted, and diced
    • ½ cup thinly sliced green onions
    • ½ cup pecans
    Vinaigrette METHOD
    1. In a skillet toast the pecans, until the pecan fragrance comes out. set aside.
    2. In a mason jar, add the Pumpkin Honey Mustard, red wine vinegar, Roasted Garlic & Pure Cottonseed Oil, salt and pepper. Shake several times until is all blended and emulsifies. Set aside
    3. In a serving bowl, place in layers the lettuce, pears, blue cheese, avocado, and green onion.
    4. Pour salad dressing over the greens. Sprinkle on some chopped pecans.
     

  • Lemon Ginger Bundt Cake
  • Lemon Ginger Bundt Cake

    lemongingercakeINGREDIENTS:

    • 1 cup Acala Farms PURE Cottonseed Oil
    • 3 cups flour
    • 2 tbsp finely grated lemon zest
    • 2/3 cup fresh squeezed lemon juice (about 2-3 lemons)
    • 1/3 cup minced crystallized ginger
    • 1 tsp baking soda
    • 1 tsp salt
    • 2 1/2 cups sugar
    • 6 large eggs
    • 1 cup sour cream
    • 1 cup powdered sugar
    • Extra lemon zest and minced ginger to top cake
    METHOD:
    • Preheat oven to 350 degrees. Butter and flour a standard sized bundt pan
    • In a medium bowl, mix together flour, lemon zest, ginger, baking soda and salt
    • Using an electric mixer, beat PURE oil and sugar until evenly mixed in a large bowl, about 4 minutes
    • Add eggs one at a time, beating well after each egg. Add 1/3 cup lemon juice
    • Alternately add flour mixture and sour cream, mixing on low
    • Pour batter into prepared bundt pan, using a spatula to level the top
    • Bake for 55 minutes, or until a toothpick come out clean
    • Let cake cool for 30 minutes
    • To make glaze, mix 1/3 cup lemon juice with 1 cup of powdered sugar
    • Drizzle over top of cake and sprinkle with remaining lemon zest and minced ginger

  • Traditional Polish Packzi
  • Traditional Polish Packzi

    packziINGREDIENTS:

    • 12 egg yolks
    • 1 tsp salt
    • 2 packages active dry yeast
    • 1/4 cup warm water
    • 1/3 Acala Farms PURE Cottonseed Oil
    • 1/2 cup sugar
    • 4 1/2 cups flour
    • 4 tbsp dark rum
    • 1 cup whipping cream
    • 1 1/2 cups thick jam
    • Acala Farms PURE Cottonseed Oil for frying
    • Cake frosting bag with narrow tip to inject jam
    • Cinnamon and sugar or powdered sugar to coat the outside of the donuts
    METHOD:
    • Beat egg yolks on high, about 7 minutes until thick
    • Soften yeast in warm water in a large bowl
    • Mix sugar with oil, until evenly distributed. Beat into softened yeast
    • Stir 1/4 of flour into yeast mixture. Add rum and half of cream
    • Add another 1/4 of flour and remaining cream
    • Mix in 1/2 of the remaining flour
    • Add eggs and mix 2 minutes
    • Gradually add the rest of the flour and mix until dough blisters
    • Cover bowl with plastic and set in a warm place to rise until doubled in size. Punch down then allow to double in size again
    • Roll out dough on a floured surface until about 3/4" thick. Cut out 3" rounds of dough
    • Fry donuts in hot oil until golden brown on each side
    • Remove from oil and toss in cinnamon sugar or powdered sugar
    • Using piping bag, squeeze jam into donuts until well filled

  • Pomegranate-Glazed Steak
  • Pomegranate-Glazed Steak

    pomegranatesteakINGREDIENTS:

    • 4, 1/2 lb sirloin steaks
    • Coarsely ground peppercorn
    • 1 1/2 tsp chopped rosemary
    • 2 1/2 tsp Acala Farms PURE Cottonseed Oil
    • 1 1/2 cups pomegranate juice
    • 6 tsp packed brown sugar
    • 3 tsp balsamic vinegar
    METHOD:
    • Generously rub steak with ground peppercorn and rosemary. Place steaks in a large ziploc bag
    • Add 1/2 pomegranate juice and 2 tsp balsamic vinegar to bag with steaks. Allow to marinade for an hour
    • Heat PURE oil in a large skillet on medium-high heat
    • Add steaks, cook desired amount, about 5 minutes per side for medium rare
    • Transfer steaks to plate, pour steak juices from skillet into a saucepan
    • Add remaining pomegranate juice, balsamic vinegar and brown sugar to saucepan
    • Boil until reduced to 1/2 a cup of glaze
    • Season to taste with salt
    • Drizzle steaks generously with glaze

  • Grandma’s Vanilla Ball Cookies
  • Grandma’s Vanilla Ball Cookies

    INGREDIENTS:

    • 1 cup sugar
    • 1/2 cup brown sugar
    • 1 cup Acala Farms PURE Cottonseed Oil
    • 1 egg
    • 1 tsp vanilla
    • 2 cups flour
    • 2 tsp cream of tartar
    • 2 tsp baking soda
    • 1 tsp salt
    METHOD:
    • Preheat oven to 350 degrees
    • In a large bowl, mix sugar, brown sugar, PURE oil, egg and vanilla
    • In a separate bowl, mix flour, cream of tartar, baking soda and salt. Add to sugar mixture
    • Roll dough into 1" balls, dip in sugar
    • Bake on cookie sheet for 8-10 minutes, checking towards the end to ensure cookies don't get too brown

  • Banana Bread
  • Banana Bread

    1609760_762800597137358_8911782056430425666_nINGREDIENTS:

    • 2 eggs
    • 1/2 cup Acala Farms PURE Cottonseed Oil
    • 1 tbsp vanilla
    • 1 cup sugar
    • 1 cup mashed, ripe bananas (about 2)
    • 2 cups flour
    • 1/2 tsp salt
    • 1 1/2 tsp baking soda
    • 1 1/2 tsp baking powder
    • 3/4 cup buttermilk
    METHOD:
    • Heat oven to 325 degrees.
    • In a bowl, beat eggs to blend. add oil, vanilla, sugar and bananas, mix well
    • In another bowl, stir together flour, salt, baking soda and baking powder
    • Add dry ingredients to banana mixture
    • Stir to moisten lightly, then add buttermilk
    • Pour batter into a greased 5 x 9 pan
    • Bake for 60-75 minutes, cool in pan for 10 minutes before inverting and removing loaf. Tastes best if left to sit a day

  • Red Velvet Dark Chocolate Cake Bites
  • Red Velvet Dark Chocolate Cake Bites

    cakebitesINGREDIENTS: Note: 1 red velvet cake makes ~80 cake balls. Cut recipe in half if you need less

    METHOD:
    • Bake 1 red velvet cake and mix 2 batches of cream cheese frosting
    • Allow to cool, then crumble into a large bowl
    • With hands, mix cake and frosting together until evenly distributed
    • Ball batter into 1-2 inch diameter balls, place on plates
    • Freeze for half an hour
    • While batter is freezing, make chocolate sauce to coat balls
    • In a saucepan, melt chocolate, heavy whipping cream and Pure Cottonseed Oil
    • Once cake balls have frozen, dip in chocolate until coated
    • Place balls on plate and freeze for another half hour
    Recipe can be easily modified for white chocolate, or topped with coconut, sprinkles, etc.

  • Red Velvet Cupcakes with Cream Cheese Frosting
  • Red Velvet Cupcakes with Cream Cheese Frosting

    redvelvetCUPCAKE INGREDIENTS:

    • 2 1/2 cups flour
    • 2 tbsp unsweetened cocoa powder
    • 1 tsp salt
    • 1 1/2 cups sugar
    • 1 1/2 cups Acala Farms Pure Cottonseed Oil
    • 2 large eggs
    • 3/4 tsp red food coloring
    • 2 tsp vanilla extract
    • 1 cup buttermilk
    • 1 1/2 tsp baking soda
    • 2 tsp distilled white vinegar
    FROSTING INGREDIENTS:
    • 1 stick (1/2 cup) butter, softened
    • 1 block (1 cup) cream cheese, softened
    • 2 tsp vanilla extract
    • Powdered sugar to taste, around 1 1/2 cups
    METHOD:
    • Preheat oven to 350 and line standard muffin tin with paper liners
    • Mix together flour, cocoa powder and salt
    • In a large bowl, with an electric mixer, whisk together sugar and oil until well combined
    • Add eggs one at a time until combined, mix in vanilla and food coloring
    • Reduce beater to low and add flour mixer in 3 stages, alternating with 2 additions of buttermilk
    • Stir together baking soda and vinegar (it will bubble)
    • Add mixture to the batter and mix on medium speed for 10 seconds
    • Pour batter into lined tins until 3/4 full
    • Bake for 20 minutes, until a toothpick inserted into the middle comes out clean
    • Cool completely before removing cupcakes
    FROSTING METHOD:
    • In a bowl, beat together butter, cream cheese and vanilla until evenly distributed
    • Mix in powdered sugar to taste
    • Once cupcakes have cooled, top cupcakes

  • Yummy Rum Cake with Glaze
  • Yummy Rum Cake with Glaze

    INGREDIENTS:

    • 1 package yellow cake mixrumcake
    • 1 small instant pudding mix
    • 4 eggs
    • 1/2 cup cold water
    • 1/2 cup Acala Farms PURE Cottonseed Oil
    • 1/2 cup Meyers dark rum
    • 1/4 lb butter
    • 1/4 cup water
    • 1 cup sugar
    • 1/2 cup rum
    METHOD:
    • Preheat oven to 375 degrees
    • Grease and flour a bundt pan
    • In a bowl, combine cake mix, pudding mix, 1/2 cup water, eggs, oil and 1/2 cup rum
    • Once well mixed, pour into bundt pan and bake for 35 minutes
    • To make glaze, melt butter in sauce pan and mix with 1/4 cup water and sugar
    • once well mixed, add 1/2 cup rum to glaze
    • Using a basting brush, brush a thin layer of glaze on the base of the cake before inverting and removing from pan
    • Brush a layer of glaze over the entire cake
    • Allow to harden, then brush another
    • continue applying layers of glaze until used up

  • Sweet Potato Pound Cake
  • Sweet Potato Pound Cake

    sweetpotatocakeINGREDIENTS:

    • 1 cup Acala Farms PURE Cottonseed Oil
    • 2 cups sugar
    • 2 cups cooked and mashed sweet potatoes
    • 1 tsp vanilla extract
    • 4 eggs
    • 3 cups flour
    • 2 tsp ground cinnamon
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp nutmeg
    • 1/4 tsp salt
    • 1 cup powdered sugar
    • 3 tbsp orange juice
    • 2 tbsp grated orange zest
    METHOD: Preheat oven to 350. Grease and flour a 10 inch tube pan. Mix flour, baking powder, cinnamon, baking soda, nutmeg and salt. In a separate bowl, mix together PURE cottonseed oil, sugar, sweet potatoes and vanilla. Beat until well blended, then add eggs, one at a time. Add potato mixture to flour mixture until well blended. Pour batter into tube pan and bake for 1 hour, 20 minutes. Let cool for 20 minutes, before removing from pan. To make glaze, mix powdered sugar with orange juice and drizzle on top of cake. Sprinkle orange zest on top of cake.

  • Caesar Salad Dressing
  • Caesar Salad Dressing

    Adapted from the Tasting Table Test Kitchen

    INGREDIENTS

    1 large hard-boiled egg 1/4 cup fresh lemon juice 1/2 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 5 anchovy fillets (optional, but strongly encouraged) 1/4 teaspoon Kosher salt plus extra if needed 1/2 cup, less 1 Tablespoon, Acala Farms Pure Cottonseed Oil 1 Tablespoon Acala Farms Fresh Roasted Garlic Cottonseed Oil 2 Romaine lettuce hearts, leaves separated 3 cups croutons Wedge of hard cheese, like Parmesan or Romano, for shaving

    METHOD

    For the dressing: In a blender, pour leomon juice, mustard, Worcestershire sauce, anchovies, Fresh Roasted Garlic Cottonseed Oil, 1/4 teaspoon salt, pepper and the peeled hard-boiled egg. Blend until smooth, about 30 seconds. Drizzle the Pure Cottonseed Oil into the mixture a little at a time. Add more salt if needed. For the salad: Place the lettuce leaves on a large platter, top with croutons and drizzle with dressing. Shave the hard cheese over the salad and serve.  

  • Asian Beef with Snow Peas
  • Asian Beef with Snow Peas

    INGREDIENTS

    3 Tblsp. soy sauce 2 Tblsp. rice wine 1Tblsp. brown sugar 1/2 tsp. corn starch 1 Tblsp. Acala Farms Pure Cottonseed Oil + 1/2 tsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil 1 Tblsp. fresh ginger root 1 pound beef round steak cut into strips 8 ounces snow peas

    METHOD

    In a small bowl combine the soy sauce, rice wine, brown sugar and corn starch. Set aside. Heat combined oils in wok or skillet over medium heat. Stir-fry ginger in oil for 30 seconds. Add the steak and stir-fry until evenly browned. Add the snow peas and story-fry for an additional 3 minutes. Add the soy sauce mixture; bring to a boil, stirring constantly. Lower heat and simmer until sauce thickens, about 1 minute. Serve over rice or noodles.

  • Chicken Peanut Stir-Fry
  • Chicken Peanut Stir-Fry

    INGREDIENTS 1 cup basmati rice 3 tsp. soy sauce 1 Tbsp. plus 2 teaspoons corn starch 1 Tbsp. plus 1 teaspoon rice vinegar (not seasoned) 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes 2 tsp. packed brown sugar 2 Tbsp. Acala Farms Pure Cottonseed Oil 1 2-inch piece ginger, peeled & thinly sliced 1 bunch scallions whites roughly chopped, greens thinly sliced 1 Tbsp. Acala Farms Jalapeno-lime Cottonseed Oil 1 small head NAPA cabbage, cored & cut into 2-inch pieces 1/4 cup roasted salted peanuts   METHOD 1. Cook the rise as directed. Meanwhile, whisk 2 tsp. soy sauce and 1 tablespoon each of corn starch and rice vinegar in a bowl; add chicken and toss to coat. Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl. 2. Heat 1 tsp. Acala Farms Pure Cottonseed Oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until golden brown, 2-3 minutes. Remove with slotted spoon and place in a bowl. 3. Wipe out the skillet, return to high heat add 1Tbsp. Acala Farms  Jalapeno-lime Cottonseed Oil. When oil bubbles, add the ginger and scallion whites; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3-5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir0fry until the sauce is thick and the chicken is cooked through, 1-2 minutes. Stir in the scallion greens and peanuts. Serve with rice.    

  • Smoky Chipotle Beer-Cheese Soup
  • Smoky Chipotle Beer-Cheese Soup

    INGREDIENTS For croutons: Sourdough bread cut into 1/2" pieces 1/4 cup Acala Farms Pure Cottonseed Oil For soup: 14/ cup  Apple smoked bacon, diced 1/2 cut yellow onion, diced 1/2 cup green pepper, diced 5 Tbsp. butter 6 Tbsp. flour 4 cups chicken stock 11 oz. light beer 1 cup heavy cream 1 bay leaf 1/2 tsp. dry mustard 6 oz. cheddar cheese, grated 1/4 cup  parmesan cheese, ground 1 Tbsp. Acala Farms Smoky Chipotle Cottonseed Oil Salt and pepper to taste  

    Method
    1 Make Croutons: Toss cubed sourdough with Acala Farms Pure Cottonseed Oil.Spread on a cookie sheet and bake in a 350°F oven for 12-15 minutes, or until golden brown. Reserve.
    2 Combine beer, chicken stock and heavy cream in a large sauce pot and bring to a simmer. Turn off and reserve.
    3 Add butter to the pot and melt. Add bacon, onion and green pepper and sauté until bacon is cooked and onion and pepper are tender. Add flour and dry mustard. Stir to form a paste. Add beer, stock, cream mixture about a cup at a time, stirring to a smooth consistency each time before adding more. Season with salt and pepper, add bay leaf. Simmer over low heat for 5 minutes.
    4 Whisk in Cheddar and Parmesan cheeses until melted. Simmer over low heat for an additional 30 minutes. Finish by drizzling with Acala Farms Smoky Chipotle Cottonseed Oil and garnish with sourdough croutons.
     

  • Vegetable Lasagna
  • Vegetable Lasagna

    Thanks to Karen Nikitopoulos from the Georgia Cotton Commission for this recipe 9” x 13” baking pan -  Preheat oven to 350 ̊ INGREDIENTS

    • 1 regular eggplant, cut into 1/4 “ slices
    • 2 portabella  mushrooms, cut into ¼” slices
    • 1 large green bell pepper, cored and cut into 1” wide slices
    • 1 or 2 large russet potato, peeled and cut into ¼” slices
    • ¼ to ½ cup of Acala Farms Pure Cottonseed Oil  with 1 or 2 drops of Acala Farms Hot Habanero Cottonseed Oil mixed in.  Add a drop at a time more and mix to suit your taste, if you like more heat.  Just remember, the heat will increase a little after cooking and sitting overnight.
    • 16 ounce container of ricotta cheese
    • 2 or more cups of fresh mozzarella cheese (fresh cut up for layering) or shredded mozzarella
    • About 32 ounces of store bought or homemade pasta/marinara sauce (with or without meat)
    METHOD
    1. Sautee over medium heat, the sliced vegetables in a large skillet using the oil until browned.  Set aside on absorbent toweling until all vegetables are browned.  Alternatively, brush a baking sheet with the oil…brush each side of the vegetable slices and brown under the broiler on each side.  Careful not to burn.
    2. Lightly oil the9” x 13” baking pan.
    3. Spread a thin layer of sauce on the bottom.
    4. Spread a layer of potatoes and top with another layer of sauce.
    5. Top with spoonsful of ricotta and mozzarella. Lightly season with salt and fresh ground pepper (optional).
    6. Layer all of the other vegetables and repeat the process until all the ingredients are used.
    7. End with a layer of the sauce and cheeses.
    8. Bake uncovered for about 30 - 40 minutes or until top is bubbling.
    NOTES: You can use any vegetables you like or add to the ones listed above.  If fresh spinach is used, don’t brown it first.  Wash it and spin the water out.  Other vegetables you can use instead of the ones above or in addition are artichoke hearts, squashes, slices of onions, leeks…just whatever you like.  Ground meat or sausage can also be used.  No cook lasagna noodles may be used in place of the potatoes.  The possibilities are endless.  

  • The Best Carrot Cake
  • The Best Carrot Cake

    Acala Farms Pure Cottonseed Oil makes this cake moist and irresistible.  May be served with a sprinkling of sifted powdered sugar, as an alternate to a glaze or embellished frosting.

    Yield: 8 servings

    INGREDIENTS
    • 2 cups sugar
    • 1/2 cup Acala Farms Pure Cottonseed Oil
    • 1-1/2 cups white flour
    • 1-1/2 cups whole wheat flour
    • 2-1/2 teaspoons baking soda
    • 3 teaspoons cinnamon
    • 1/4 teaspoon salt
    • 2-1/4 cups shredded carrots
    • 2 teaspoons vanilla
    • 1 can mandarin oranges (11 ounces)
    • 5 egg whites
    METHOD Preheat oven to 350 degrees. Combine all cake ingredients. Beat 2 minutes on high speed. Pour mix into a lightly oiled 9" x 13" pan. Bake 45 to 55 minutes or until done. Cool. Frosting is optional.

  • Butternut Squash for Dinner
  • Butternut Squash for Dinner

    Showcase the color and flavor of fall's harvest with this easy yet deeply satisifying vegetarian (and vegan) meal. Use brown rice (versus white) for a heartier dish.

    Yield: 6 servings

    Preparation Time: 25 minutes

    Start to Finish Time: 45 minutes

    INGREDIENTS
    • 1 small butternut squash, peeled, deseeded, and diced into 1/2-inch pieces
    • 1 small onion, thinly sliced
    • 3 tablespoons Acala Farms Pure Cottonseed Oil
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground ginger
    • 2 teaspoons curry powder
    • 1 bay leaf
    • 1 cup chicken or vegetable stock
    • 3 cups cooked rice
    • 1/3 cup raisins
    • 1/3 cup toasted pistachios or pinenuts
    • 1 orange, peeled and roughly chopped
    • Garnish: 1 tablespoon chopped scallions or chives
     METHOD In a large saucepan over medium-high heat, saute butternut squash and onion in Acala Farms Pure Cottonseed Oil until slightly softened, about 8 to 10 minutes. Add spices and bay leaf, stir well, and cook about 2 minutes longer, stirring ingredients a few times (spices will become very fragrant). Add stock and bring to a boil. Lower heat to simmer, cover pan, and cook 8 to 10 minutes. Remove bay leaf, fold in rice, raisins, pistachios, and orange pieces. Cook 1 to 2 minutes to heat rice. Transfer to a serving dish and garnish with chopped scallions or chives.  

  • Grilled Peach-glazed Chicken
  • Grilled Peach-glazed Chicken

    Spicy Peach Glaze

    Preheat the grill. Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. Reserve 1/2 cup. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes. Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are soft.

  • Grilled Pork Kabobs
  • Grilled Pork Kabobs

    Fire up the barbecue for kabobs -- a welcome change from the ubiquitous burgers and hot dogs. Serve with a green salad.

    Yield: 6 to 8 servings

    INGREDIENTS
    • 1/4 cup wine vinegar
    • 3/4 cup Acala Farms Pure Cottonseed Oil
    • 4 tablespoons lemon juice
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon dried oregano
    • 1 teaspoon dried thyme
    • 1-2 teaspoons Acala Farms Fresh Roasted Garlic Cottonseed Oil
    • 1 teaspoon to 1 tablespoon red pepper flakes, to taste
    • 1 teaspoon salt
    • 2 pounds boneless pork loin, cut into 1-inch cubes
    • 6 to 8 thick slices Italian bread
    METHOD Mix vinegar, oil, lemon juice, Worcestershire sauce, oils and spices for marinade. Pour marinade over pork cubes, place in sealable plastic bag, and refrigerate 4 to 24 hours, turning bag occasionally. Remove meat from marinade and thread onto skewers. Grill over hot coals, basting with reserved marinade, for about 4 minutes on each side. Serve by pulling meat off skewers onto slices of bread.

  • Satay Chicken
  • Satay Chicken

    Skewered chicken flavored with peanuts and spices -- this unusual dish is exotic enough to thrill the grownups, but mild enough for kids -- perfect for a family cookout or a small outdoor party. Serve these with skewers of grilled vegetables -- Vidalia onions, mushrooms, zucchini, and red bell peppers. Delicious!

    Yield: 6 to 8 servings

    INGREDIENTS
    • 3 pounds boneless, skinless chicken breasts, cut into cubes for skewers
    • 1/4 cup soy sauce
    • 1/4 cup orange juice
    • 2 tablespoons Acala Farms Pure Cottonseed Oil
    • 1/2 teaspoon red pepper flakes, crushed
    • 1 garlic clove, minced
    • 1/4 cup peanut butter
    • 2 tablespoons minced onion
    • 1 teaspoon ground coriander
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon ground ginger
    • 1-2 teaspoons Acala Farms Fresh Cilantro Cottonseed Oil
    METHOD Place the chicken in a large shallow bowl or baking dish. Combine the remaining ingredients and pour over the chicken. Marinate overnight in the refrigerator, turning a few times. Prepare a fire in a grill or preheat the broiler. Thread the chicken onto skewers. Grill or broil the chicken for 5 to 7 minutes on each side. Serve hot.

  • Chipotle Grilled Chicken Breast with Blueberry-Peach Salsa
  • Chipotle Grilled Chicken Breast with Blueberry-Peach Salsa

    INGREDIENTS

    Marinated chicken
    1/4 cup Acala Farms Pure Cottonseed Oil
    1/4 cup Blueberries, fresh
    3 Tbsp. Blueberry juice
    2T Acala Farms Smoky Chipotle Cottonseed Oil
    1T Acala Farms Fresh Roasted Garlic Cottonseed Oil
    1 Tbsp. Oregano, minced
    2 Tbsp. Lime juice
    Kosher salt
    8 Chicken breast, skinless
    Blueberry salsa
    1 Cup Blueberries, fresh
    1/2 Cup Peaches, fresh or frozen, diced
    2 Tbsp. Acala Farms Pure Cottonseed Oil oil
    2 Tbsp. Lime juice
    1 Tbsp. Shallot, minced
    1 Tbsp. Acala Farms Jalapeño-Lime Cottonseed Oil
    1/2 tsp. Kosher salt
    1/4 tsp. Cayenne pepper

    METHOD

    1. For the marinade: Combine the pure cottonseed oil, smoky chipotle cottonseed oil, blueberries, juice, fresh roasted garlic cottonseed oil, and oregano in a blender; purée until smooth. Add the lime juice and salt and pour into a Ziploc bag; add the chicken breasts and rub to coat. Seal and marinate, refrigerated, for at least 60 minutes.
    2. For the salsa: While the chicken is marinating, combine the ingredients for the salsa and mix to combine; season to taste. Let sit for at least 30 minutes to combine the flavors. The salsa can be made up to a day ahead of time.
    3. To finish the dish: Preheat the grill to medium and remove the chicken from the marinade. Pat off any excess and grill the chicken on both sides until cooked through, about 10 minutes. Let the chicken rest in a warm area before slicing.
    4. Serve chicken sliced over a bed of rice pilaf and your favorite seasonal vegetable, garnished with the blueberry salsa.

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Ingredients

Cottonseed oil