Search Results: chili

Indian Chili

Indian Chili

I have had a serious craving for Indian food lately. I mean like a really bad craving. Unfortunately there are not a whole lot of Indian restaurants near where I live, so I had to take matters into my own hands and come up with […]

Nam Prik Pao – Thai Chili Condiment

Nam Prik Pao – Thai Chili Condiment

For those of you that love Thai food, there is a condiment, or sauce if you will, known as Nam Prik Pao. Nam prik in Thai commonly refers to a general term for a spicy sauce that is often used as a condiment, or dipping […]

Thai Chili Blue Crabs

Thai Chili Blue Crabs

Hands down, blue crabs are one of my favorite things to eat. Well, maybe not as they compete with pizza, tacos, and nachos, but you know what I mean. There is something about the blue crab that I truly love. Granted there is not a whole lot of crab meat on these little suckers, but it’s finger food, and to me finger food is not only fun, but it’s somewhat sexy. As I noted in the past, it’s hard to find blue crabs in Milwaukee. As I dissed an Asian market I used to go to, Anh Chau, only due to their crappy customer service, I have been frequenting a local market known as Mei Hua. I’ve been there enough where I chat with the owner, and as I always do I ask a lot of questions about produce, and seafood. I recently asked if they were going to get any crawfish, or better yet blue crab, and she sparked up, like what the heck did I know about blue crab! She stated she orders once a week, and that’s when I was sold.

Chinese Chilli Blue Crab Recipe

I pulled in the day she ordered, I think it was a Tuesday, or Thursday, and knew actually where to go. The box with what looked like to be stagnant crabs, that is until you poke them with the tongs.

One of the workers looked at me like I had no idea what the heck I was doing, and funny enough she was trying to help me (I am experienced at this, trust me, but I let her help only for my own entertainment), and we began using the tongs to toss them in a double paper bag. She insisted.

The kids were not home from school yet, and my wife was still at work, and that’s when I decided to clean these live crabs. When you do this, depending on how you feel, it’s something that you may or may not want your family around for, as basically as you are using a knife to take out the crab, ripping it apart, and tearing out it’s lungs, etc. I figured I would move quickly, and just have what I needed for the chilli crabs.

Let’s get started.

Ingredients:

  • ~ 10-15 live blue crabs, rinsed and cleaned
  • 1/4 cup of ketchup
  • 1/2 cup Sambal Oelek 
  • 1 large shallot, medium slice
  • 2 tbsp ginger, minced
  • 5 cloves garlic, minced
  • 3 tbsp rice wine vinegar
  • 1/4 cup water
  • 1 tbsp fried garlic
  • 2 tbsp fresh cilantro, torn (optional)
  • napkins
  • 2 tbsp canola oil

Start by using tongs to grab your live crab. This is always fun as they like to attack your tongs. Flip the crab over onto it’s back, and puncture it with a sharp knife, right in the middle. Yes, this is often painful to watch, but it has got to be done. Now with your knife, split the crab in half, lengthwise. The important thing here is to remove the gills, up near the face, as well as removing the apron, near the bottom. Once those are removed, rinse the crab in cold water, and set aside, repeating the process.

Keep the crabs cold, covering with a bit of ice cubes. During this time, make the sauce.

To a small mixing bowl, add the ketchup, rice wine vinegar, water, and sambal oelek. Give a good stir.

Heat a large wok, or skillet on medium heat, and let this heat up for a few minutes.

Toss in the oil, and then toss in the shallots, garlic, and ginger. Stir fry that for a couple of minutes. Now add in the crabs.

How to make Chilli Blue Crabs

Toss those crabs in the garlic mixture, then add in the sauce mixture. Carefully stir, and toss until the crabs are coated.

Cook for about 15 minutes, if that, and then pour out onto a large serving dish.

Shower with the fried garlic and fresh cilantro, and dig in. Pull off the legs, split the body, pull and crack the claws, and go for it. Suck, splurp, and suck your fingers.

My wife and kids are not a big fan of the blue crabs, and as much of that is a bit of a disappointment,   I’m not going to point fingers and blame. That just means there is more for me!

Get a bib. Get some napkins. Dig in. This is a shell sucking, shell pulling, and little fork poker feat. Sweet, spicey, garlicky, and delicious. I felt bad when my wife came home, and I probably looked like a total mess as she was trying to have a conversation with me. Yes, it was that good.

If you are looking for a fun crab dish to eat, and a fun experience (cleaning crabs), go for it. You will not be disappointed, and by the way, I have yet to go back to Anh Chau, but they do still order blue crabs from what I understand, and with hope, they have picked up their service game.

Another one to try is my blue crab curry. Whoa.

 

Pickled Thai Chilies

Pickled Thai Chilies

I’ve been in a pickling mood for some time now. No clue why, but I have been. It’s most likely because I have had an abundance of chili peppers growing in the garden, and as I normally freeze them and use later, I also love […]

Chinese Fried Red Chili Sauce

Chinese Fried Red Chili Sauce

I visit the Asian markets probably about twice a month. I often pick up green papaya for making som tam, maybe some dumplings, or siapao, and a couple of condiments. One of my favorite condiments is this Chinese fried red chili sauce. It’s basically a […]

Chorizo Chili

Chorizo Chili

We in Wisconsin are getting fed up with the winter season, at least my family is. Dirty snow, filthy exterior of cars, and just darn frigid temperatures. It’s not letting up, but with that said, that always lends its way in making comforting dishes like chili, and that is never a bad thing. I have my go to recipe for making a delicious bowl of chili, however this time around I wanted to spice things up and use a Mexican chorizo in the chili. My idea was to use chorizo to give it that little kick of heat, and also some texture, not only that but I wanted to see if my wife would notice as she was never a big fan of chorizo, like I am. I do love using chorizo.

Chorizo Chili Recipe

This chili had the perfect amount of heat, and although my wife thought it was too spicy, I though it was really well balanced and was a great way to incorporate chorizo into the chili.

Let’s get started.

Ingredients:

  • 1 lb stew meat, cut into large chunks
  • 2 14 oz cans of diced tomatoes
  • 1 14 oz can of light red kidney beans, drained and rinsed
  • 28 oz water
  • 12 oz Mexican chorizo, casing removed
  • 2 ribs celery, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp cooking oil
  • 1 tbsp cumin powder
  • salt, to taste
  • cracked black pepper, to taste
  • elbow macaroni, cooked (optional)
  • shredded cheese, optional

Begin by heating a large pot on medium-high heat. Add in the oil and let it come to temperature. Add in the stew meat, and cook until you get a nice brown crust on the exterior, on all sides. Once browned, remove from the skillet and set aside on a plate.

To the same pot, add the chorizo, and using a wooden spoon, begin to smash it down, while at the same time scraping the brown bits. Cook the chorizo, then use a cover, and strain the majority of the oil. Reserve about a tablespoon of the chorizo oil.

Chorizo Chili Ingredients

Toss in the celery, onion, and garlic, along with the cumin, and a generous pinch of salt and pepper. Stir, and cook on medium high heat for a few minutes.

Toss in the browned stew meat, and give another stir, cooking for a couple more minutes.

Next toss in the canned tomatoes, beans, and water. Stir. Bring to a boil, then reduce heat to low, cover, and cook for about one hour.

When you are ready to serve, add some cooked noodles to a bowl, and ladle in the chorizo chili. Top with some shredded cheese, or your favorite chili toppings such as sour cream, crackers, fritos, raw onion, or heck even some diced avocado.

The end result is a well textured chili that has a nice heat, which I love, and some good tender beef when paired with the beans and celery, well, it makes for a great chili. This would also go really well as a sloppy joe sort of thing if straining some of the liquid, or go perfect on a hot dog. So if you are looking for a new idea in making chili, give this one a shot. It was great. I hope you enjoy.

Chorizo Chili
Author: 
Recipe type: Chili
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 lb stew meat, cut into large chunks
  • 2 14 oz cans of diced tomatoes
  • 1 14 oz can of light red kidney beans, drained and rinsed
  • 28 oz water
  • 12 oz Mexican chorizo, casing removed
  • 2 ribs celery, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp cooking oil
  • 1 tbsp cumin powder
  • salt, to taste
  • cracked black pepper, to taste
  • elbow macaroni, cooked (optional)
  • shredded cheese, optional
Instructions
  1. Begin by heating a large pot on medium-high heat. Add in the oil and let it come to temperature. Add in the stew meat, and cook until you get a nice brown crust on the exterior, on all sides. Once browned, remove from the skillet and set aside on a plate.
  2. To the same pot, add the chorizo, and using a wooden spoon, begin to smash it down, while at the same time scraping the brown bits. Cook the chorizo, then use a cover, and strain the majority of the oil. Reserve about a tablespoon of the chorizo oil.
  3. Toss in the celery, onion, and garlic, along with the cumin, and a generous pinch of salt and pepper. Stir, and cook on medium high heat for a few minutes.
  4. Toss in the browned stew meat, and give another stir, cooking for a couple more minutes.
  5. Next toss in the canned tomatoes, beans, and water. Stir. Bring to a boil, then reduce heat to low, cover, and cook for about one hour.
  6. When you are ready to serve, add some cooked noodles to a bowl, and ladle in the chorizo chili. Top with some shredded cheese, or your favorite chili toppings such as sour cream, crackers, fritos, raw onion, or heck even some diced avocado.
  7. The end result is a well textured chili that has a nice heat, which I love, and some good tender beef when paired with the beans and celery, well, it makes for a great chili. This would also go really well as a sloppy joe sort of thing if straining some of the liquid, or go perfect on a hot dog. So if you are looking for a new idea in making chili, give this one a shot. It was great. I hope you enjoy.