Connect with us

foodblogs

Creamy White Crab Chili

Published

on

Looking for a unique chili that’s sure to please, then you must try this creamy White crab Chili. Big crab flavor with white beans, fresh corn and a slight jalapeño kick. If you love cream of crab soup you will be quite pleased with this amped up Chesapeake crustacean creation.

If you like Cream of Crab you'll LOVE Creamy White Crab Chili

I have always loved white chicken chili so as a Marylander I obviously had to create a white crab chili recipe. The flavor profiles are similar to its chicken counterparts but instead of chili powder and paprika I used Old Bay as my base seasoning. Old bay is an incredibly versatile seasoning that is synonymous with seafood but also pairs great with a variety of dishes. Corn is something that is commonly seasoned with old bay especially in the mid Atlantic area so combining corn, crab and old bay was a no brainer.

What kind of crab should I use in soup/chili

When I make Maryland crab soup I prefer to use a combination of claw and backfin crabmeat. I think that jumbo lump is just a waist because the lumps will just get broken up in the soup. Cream of crab is different because most of the time the crab is added to each individual bowl and the lumps remain in tact. For this creamy white chili I went with the claw/backfin combo because I wanted the crab stirred throughout the chili. If you happen to have jumbo lump feel free to garnish with a few lumps on top. I chose to just varnish with a few large claw pieces on top and I feel that worked out just fine.

What kind of beans are best for white crab chili?

You can really use any beans you like for this white crab chili recipe. I used Cannellini and pinto beans because they have a creamy texture and are lighter in color. Butter beans, chickpeas or navy beans would also be great options. I try to stay away from the darker beans like kidney and black beans only because I wouldn't want them to discolor the White chili.

Fresh or Frozen Corn?

I personally love nothing more than fresh corn shaved right off the cob. If it’s not available you can substitute frozen corn but I would try to avoid canned corn. Cans corn just has a mushy texture and is brined in a solution that can affect the flavor of your chili. If possible I always keep an eye out for roadside produce stands selling fresh local corn. It’s definitely an ingredient that can boost the flavor of the dish by using fresh corn. I not only sauté the corn in the dish but if I have fresh corn I shave some extra off the cob to garnish on top.

Chesapeake White Crab Chili

Some like it hot, others do not

When it comes to the heat level of chili you definitely have two different camps. Some want chili so hot you’ll shed a tear while others prefer a subtle kick. I find that subtle is best for white chili so I let the heat come from the fresh diced jalapeño. To reduce the heat even further remove the seeds from the jalapeño. I always serve my chili with extra sliced jalapeño as well as a variety of hot sauces that can be used at your discretion

Go slow, don't burn the bottom of the pot. Your chili will thank you

One of the biggest mistakes I see when making any cream based soup is to have the heat too high on the burner. For this recipe you should never raise the heat above medium. Most of the cooking process should be done over medium low heat and at no point should this crab chili come to a boil. If it does you run the risk of the soup breaking or burning the bottom of the pot leaving a bitter burnt flavor. Use a wooden spoon and stir frequently. You are not trying to caramelize your veggies so go slow and gently soften the peppers and onions just until opaque. 

Once it’s time to add the cream you will slowly warm it up just below a simmer and then add your cornstarch slurry. Be sure to mix the cornstarch with water or you’ll have clumps in the chili. After the chili has thickened you can gently fold in the beans and crab. They only need to be warmed through because the crab and beans are already cooked. Reserve just a bit of extra crab to garnish on top of the chili.

Bowl of creamy white crab chili topped with cheese, corn, jalapeño and tomato

More Crab Inspiration


Chesapeake White Crab Chili

Print

Creamy White Crab Chili

Course Soup
Cuisine American
Keyword Chesapeake Crab, Chili
Prep Time 14 minutes
Cook Time 40 minutes
Servings 12
Calories 547kcal

Ingredients

Instructions

  • Dice up Bell peppers, jalapenos, onions and tomato. chop parsley and shave corn off the cob. Drain and rinse canned beans
  • in a 8 Qt. Dutch oven saute onions, jalapeno, bell peppers and cor with butter over medium low heat until veggies begin to soften. Deglaze with Dry sherry and Worcestershire.
  • Add Dry mustard and Old Bay to the pot and then stir in half & half and Heavy Cream.
  • Continue to simmer until the cream is warm and then stir corn starch together with 1/2 cup of water before whisking into the cream.
  • Stir frequently making sure not to burn the bottom of the pot. Once the cream begins to thicken add beans and crabmeat. Continue sturring until it reaches a simmer but do not bring to a boil. Remove from heat and Serve. Garnish with cheddar cheese, scallions, sliced jalapeno and diced tomato.

Nutrition

Calories: 547kcal | Carbohydrates: 18g | Protein: 14g | Fat: 48g | Saturated Fat: 30g | Cholesterol: 188mg | Sodium: 517mg | Potassium: 288mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2053IU | Vitamin C: 18mg | Calcium: 168mg | Iron: 2mg

Nutrition Facts
Creamy White Crab Chili
Amount Per Serving
Calories 547 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 30g188%
Cholesterol 188mg63%
Sodium 517mg22%
Potassium 288mg8%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 2g2%
Protein 14g28%
Vitamin A 2053IU41%
Vitamin C 18mg22%
Calcium 168mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

creamy white crab chili recipe

The post Creamy White Crab Chili appeared first on Grilling 24×7.

Continue Reading
Advertisement

foodblogs

Summertime Fresh Peach & Corn Salsa

Published

on

Subscribe to our newsletter!


When peaches are in season you need to take full advantage and make this amazing Fresh Peach Salsa. The fresh Peaches are complimented by diced Roma tomatoes, red. onion, diced jalapeño and cilantro making this salsa a summertime staple.

Jump to Recipe

When are Peaches in Season?

Peach season can vary depending on the climate and the cultivator but generally peaches are in season from as early as may through the end of August. For me here in Maryland peaches truly hit there peak around the 4th of July and can last into early fall if the weather stays warm enough. In Georgia the season is much longer due to is southern climate making it one of the nations largest producers of peaches.

The Peach was first introduced to Georgia by Franciscan Monks in the 16th century but after the civil war peaches became a huge crop in the south as farmers moved away from cotton. At its peach Georgia produced over 8 million bushels in 1928 due to the invention of the refrigerated railcar.

Can I use Frozen or Canned Peaches to make Peach Salsa

Sure, you can do anything you want but for optimal freshness nothing beats using peaches while they're at their freshness. If they're not in season look for frozen organic peaches as your best alternative option. I try to avoid using canned peaches for this recipe because they're normally packed in a overly sweet syrup and the texture can be mushy.

Why I use Sherry Vinegar

Sherry vinegar is the best bang for your buck in my opinion. Balsamic vinegar gets all of the headlines but you're probably not even getting true balsamic vinegar. Authentic balsamic vinegar is made from pressed grapes and must follow rigid aging standards. This makes it insanely exspecive (up to $200 for a 4oz bottle). most balsamic vinegar you find on the shelves is nothing more than a base vinegar with color and sweeteners added.

Sherry vinegar is produced in Spain and much like balsamic vinegar is made to very specific specifications. However sherry vinegar can be purchased for very reasonable prices and much closer resembles the traditional methods of preparation. Sherry vinegar is aged for a minimum of 2 years and some can be aged 50 years or longer. I use sherry vinegar for all of my salad dressings, marinates and sauces. I think it has a far superior flavor over comparably priced balsamic vinegar.

What to serve Fresh Peach Salsa with

Fresh Peach salsa can really be served with anything but I really enjoy it with grilled chicken or chilled shrimp. You can also heat up the fresh salsa and serve it warm over grilled pork chops. For parties I love to just serve peach salsa along side my favorite corn tortilla chips paired with fresh guacamole. It's a very versatile salsa that really is a great step up from more traditional varieties.

More Summertime Recipes


fresh peach & corn salsa served in a jar

Print

Fresh Peach Salsa

Course Condiment
Cuisine American
Keyword Peach, Salsa
Prep Time 15 minutes
Servings 8
Calories 50kcal

Ingredients

  • 2 cups Fresh Peaches Diced
  • 1 cup Roma Tomatoes Diced
  • 1/2 cup Red Onion Diced
  • 1/2 cup Shaved Corn
  • 1/4 cup Chopped Cilantro
  • 1/4 cup Sliced Baby Bell Peppers
  • 2 tbsp Fresh Jalapeno Diced
  • 1 tbsp Taco Seasoning
  • 1 tbsp Sherry Vinegar
  • 1 tbsp Olive Oil
  • 1 tsp Real Salt

Instructions

  • Remove the pit from the peaches and dice into small 1/4 inch pieces. Also dice your onions and tomatoes as well as chopping the cilantro and shaving the corn from the cob. Add all these ingredients to a large bowl
  • Add seasonings along with olive oil and sherry vinegar then fold until all ingredients are well coated. Chill for 30 minutes before serving. Will last up to one week in the fridge stored in an air tight container.

Notes

Serving size about 1/3 cup

Nutrition

Calories: 50kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 318mg | Potassium: 179mg | Fiber: 1g | Sugar: 5g | Vitamin A: 460IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 1mg

The post Summertime Fresh Peach & Corn Salsa appeared first on Grilling 24×7.

Continue Reading

foodblogs

Crispy Zucchini Fries w/ Vodka Sauce

Published

on

Join us to Receive Keto Recipe Nivana!!


Whether its the peak of zucchini season or the dead of winter these Zucchini Fries with vodka sauce are a hit with friends and family alike.The crispy crunch of golden fried zucchini fries dipped in creamy homemade vodka sauce, what could be better.

How to Make Zucchini fries with Vodka Sauce

If we told you that fried foods can be healthy and still taste fresh and delicious, you wouldn’t believe us… right? If you don’t, then we’d bet our last Las Vegas chip that you’ve never tried zucchini fries before. What are zucchini fries? Our recipe takes tender slices of zucchini, hand dredged in tangy garlic and parmesan crumbs and deep-fried them to crispy perfection. 

These yummy fries are both creamy and crunchy at the same time, plus they count towards your daily serving of veggies! Tasty, carb-free and full of fiber… what’s not to like?

And that’s not all! Be sure to dip these babies into this creamy vodka sauce. Herby and fragrant with a sublime chilli kick, this sauce is simple to make and perfectly complements the crunchy mouthfeel of these divine zucchini fries. 

Once you’ve polished off the fries, if you want to drink the vodka sauce straight from the dish, we won’t tell anyone.

If you have friends coming over, these fries are perfect as a snack or an appetizer. Serve them with a few refreshing chilled beverages, or your favorite Brew, and you’re all set for the night.

Fries and ketchup just got fancy, people.

What are Zucchini?

Zucchini (also known as a courgette) is a summer squash. It’s got an extremely mild, fresh flavour and because it goes with everything it can be cooked a variety of different ways, whether grilled, roasted, sautéed or fried – you can even bake it into a cake or use it as a substitute for pasta. It’s the swiss-army knife of vegetables!

Low in calories and full of fiber as well as vitamins A, B and C, zucchini are super healthy, so you can eat these tasty fries without the guilt.

When are Zucchini in Season?

Although zucchini are available all year round, they come into season in the summer, between May and August, depending on where you live.

Zucchini thrive in warm soil and air, and one plant can produce up to a staggering ten pounds of fruit in one season! That means you can make a lot of zucchini fries!

How to pick and store Zucchini

When buying zucchini from the store or market, always go for smaller ones as they are much more tender and flavoursome. Large ones tend to taste watery and bland, which is not what you want when making fries.Avoid wrinkled zucchini or ones covered in scratches and cuts; this is a sign that they are past their prime and won’t taste as good.

The best way to store zucchini is to store them in your fridge in a plastic or paper bag. They’ll keep for up to two weeks, although the skin may shrivel up a bit.Store your zucchini whole until you’re ready to use them. Cutting them in advance will cause them to go stringy.

You can also freeze zucchini and they will keep for about three months. Slice them horizontally, boil them for two minutes and blanch them in ice water to help them keep their texture and colour. When you’re ready to make your fries just take them out of the freezer, let them defrost, pat away the excess liquid and you’re ready to go!

What is Vodka Sauce?

You may look at this recipe and go, “Hang on a moment, vodka sauce?! Wow, that sounds unusual!”. 

However, is it really not that weird? We use alcohol in cooking all the time to add extra flavor, from a splash of vermouth in a mushroom risotto or a glug of red wine in a spaghetti Bolognese.

Tomatoes and vodka are a classic flavor combination. They work really well together as the peppery vodka perfectly complements the sweetness of the tomato. Vodka also works to bring the heavy cream, parmesan and marinara in this sauce together, creating a heavenly flavor combination as well as a smooth and silky texture to dip your fries into.

And before you ask, the alcohol in the vodka is burned away when you simmer the sauce, so you can’t get drunk off shots of vodka sauce. Believe us; we’ve tried.

How to deep fry using a Dutch Oven

Not all of us have the luxury of a deep fat fryer at home, but this shouldn’t stop you from being able to create delicious deep-fried treats. We recommend using a Dutch oven to create these zucchini fries.

You may be used to searing meats and shallow frying in a Dutch oven, but you may be wondering how you can use one for deep frying. A Dutch oven is excellent for deep frying, as the deep walls will prevent potentially dangerous hot oil splashes, and the cast iron will help retain the heat for longer, meaning that you can fry in batches.

Heat your oil to temperature slowly and have a damp towel on hand in case of fire. Although these zucchini fries are incredibly delicious, we wouldn’t want you to burn your house down for them.

How much Oil Should you use to fry?

We’d recommend using about three inches of oil and frying your fries in batches. As tempting as it may be to throw all of your fries in at the same time to save time, this means that they won’t be as crispy, and nobody wants a soggy piece of zucchini as a snack.

You’ll want your oil to be at the right temperature before you start frying, otherwise your zucchini fries will absorb the oil and end up greasy and soggy. A great way to tell that your oil is ready to go is by throwing a small cube of bread into your Dutch oven. If it crisps up, you’re ready to start cooking!

You can use a variety of different utensils to take your fries out of the hot oil, from a strainer to a tong or slotted spoon. Of course, if you don’t have a Dutch oven or you want these zucchini fries to be healthier you can oven bake them instead, but come on, where is the fun in that?!

What you Need For Safe Frying at Home.

More Tasty Veggie Inspiration


Creamy vodka sauce served with zucchini fries

Print

Vodka Sauce

Course Condiment
Cuisine Italian
Keyword Vodka Sauce
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8
Calories 118kcal

Ingredients

  • 1 cup Marinara Sauce
  • 1/2 cup Heavy Cream
  • 1/4 cup Grated Parmesan
  • 2 oz Vodka
  • 2 tbsp Diced Onion
  • 2 tbsp Butter
  • 1 tbsp Chopped Garlic
  • 1 tsp Crushed Red Chili Flakes

Instructions

  • in a saucepan over medium low heat sauté garlic and onions in butter along with chili flakes until softened. Deglazr pan with vodka and reduce until the alcohol has burned off.
  • Add heavy cream to the sauce pan and reduce by half, then pour in the marinara sauce and grated parmesan. Once sauce begins to simmer remove sauce from heat. Blend sauce until smooth and serve.

Notes

Serving size about 1/4 cup

Nutrition

Calories: 118kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 244mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 541IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg

crispy zucchini fries

Print

Crispy Zucchini Fries

Course Appetizer, Side Dish
Cuisine American, Italian
Keyword Fries, zucchini
Servings 8
Calories 225kcal

Ingredients

Flour Dredge

Egg Wash

Additional Ingredients

Instructions

  • Cut Zucchini into roughly 3 inch by 1/2 inch fries. Toss fries with salt and let them sit for about 30 minutes. Rince under cold water then pat dry with paper towels.
  • Prepare the egg wash by combining Eggs, milk, hot sauce and italian seasoning. Next prepare the flour dredge by combining flour, corn starch and seasonings.
  • In a large wide pot fill about half way with oil and heat to 350 degrees F.
  • Place a handfull of zucchini fries in the flour dredges and coat throughly then coat in the egg wash and finally back in the flour dredge. Ten carfully place the fries in the oil making sure not to overcrowd the pot. Fries will take about 4-5 minutes per batch.
  • As easch batch is done pace fries on the cooling rack and season immediately with salt. Reapeat this prosess until all fries are cooked.

Nutrition

Calories: 225kcal | Carbohydrates: 26g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 973mg | Potassium: 318mg | Fiber: 2g | Sugar: 3g | Vitamin A: 305IU | Vitamin C: 17mg | Calcium: 71mg | Iron: 2mg

The post Crispy Zucchini Fries w/ Vodka Sauce appeared first on Grilling 24×7.

Continue Reading

foodblogs

Smoked Chicken Thighs w/ Blood Orang Glaze

Published

on

These smoked chicken thighs are juicy, tender and loaded with flavor. The blood orange glaze adds a sweet and spicy kick that everyone will love.

Trimming and Preparing Chicken Thighs

Since this is just a backyard recipe we don’t need to do anything crazy when it comes to prepping the chicken thighs. When I compete in KCBS competitions it is a painstaking meticulous process involving a number of steps. Just look for any bone fragments or cartilage that may have been missed by the butcher. I also like to take off any big pieces of fat that are hanging over the thighs. Flatten out the thighs and square them up so they cook as evenly as possible.

After the thighs have been trimmed let them sit in the fridge uncovered for at least a few hours to dry out the skin. This will help the skin crisp up when it cooks. About 30 minutes before I am going to cook I will take the thighs out of the fridge and season them generously on both sides with a bbq dry rub of your choosing. I have been using the Yardbird dry rub from plowboys bbq for my chicken both in competition and at home.

How to Smoke Chicken thighs on a pellet grill.

Pellet grills are my favorite way to smoke meat at home.  You don’t have to tend to a fire or constantly add fuel. I personally have a RT-700 pellet grill from Rectec. It’s not only a great looking grill but it has great temperature control and can be monitored or adjusted from anywhere using the app connected to WiFi.

Chicken thighs absorb smoke quickly and are a much smaller cut than briskets or pork shoulders allowing you to cook at. Higher temperature. This will give you much crispier skin than if you were to smoke at a lower temperature. Another trick to getting crispy skin is to spray the chicken thighs with Avocado oil pan spray every 30 minutes during the cooking process. It's a little more expensive but avocado oil is much cleaner and has a smoke point above 500 degrees F.

Blood Orange Glaze

Blood oranges have been available in my imperfect foods box lately so I’ve been taking advantage of using the beautiful citrus fruit. Traditionally blood oranges are used in mostly Mediterranean cuisine but I find it also lends itself well to Asian recipes.  The flavor of blood oranges has notes of raspberry combined with a sweet & slightly sour finish. The combination of Orange Blossom honey and Blue Agave Sriracha from Yellowbird balances out the tangy bite of the blood orange. It also gives the glaze a glossy Lacquered finish when brushed on the chicken thighs.

What temperature to cook chicken thighs?

Poultry should always be cooked to at least 160 degrees F. to prevent salmonella and other food borne illness. That being said I prefer to cook my dark meat longer to around 185-190 degrees F. Dark meat has a higher fat content and will remain juicy even when cooked to a higher internal temperature. Cooking to 185 degrees F. will also give you that fall off the bone tenderness that I prefer from dark meat. I use the same rules when smoking chicken wings. When preparing chicken breast I only cook to an internal temperature of 160 degrees F. otherwise it drys out very quickly. The probes that come with most pellet grills are ok but I always compare with an instant read thermometer. They're also the best way to check for tenderness when probing larger cuts like brisket.

More Chicken Recipes


blood orange glaze on pellet grill smoked chicken thighs

Print

Smoked Chicken Thighs w/ Blood Orange Glaze

Course Main Course
Cuisine BBQ, Chicken Thighs, Pellet Grill, Rectec
Keyword Blood orange, Chicken recipes, Chicken thighs
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Servings 6
Calories 361kcal

Equipment

  • Pellet Grill (I used the Rectec RT-700)

Ingredients

Additional ingredients

Instructions

  • Trim chicken thighs, cut any extra pieces of fat or bone fragments. if possible let thighs sit uncovered in the fridge for a few hours to dry out the skin. Once its time to season coat chicken thighs on both sides with bbq rub then let come up to room temperature.
  • Pre Heat pellet grill to 375 degrees F. once grill has come to temp smoke the chicken thighs skin up for 1 hour. Spray Chicken thighs with avocado oil spray every 30 minutes.
  • After an about one hour move the chicken thighs to a pan with 3 tbsp of butter and cook until chicken has reached an internal temp of 160 degrees F. and skin is crispy.
  • Brush chicken thighs with glaze every 15 minutes until they reach an internal temperature of 185 degrees F.
  • Pour glaze from the bottom of the pan over the chicken thighs before serving. I prefer to rest the chicken for 10 minutes before serving.

Notes

Serving Size 1 Chicken thigh w/ Sauce

Nutrition

Calories: 361kcal | Carbohydrates: 8g | Protein: 25g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 342mg | Potassium: 333mg | Fiber: 1g | Sugar: 6g | Vitamin A: 163IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 2mg

Nutrition Facts
Smoked Chicken Thighs w/ Blood Orange Glaze
Amount Per Serving
Calories 361 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 7g44%
Cholesterol 148mg49%
Sodium 342mg15%
Potassium 333mg10%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 6g7%
Protein 25g50%
Vitamin A 163IU3%
Vitamin C 4mg5%
Calcium 27mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Smoked chicken thighs with blood orange glaze

The post Smoked Chicken Thighs w/ Blood Orang Glaze appeared first on Grilling 24×7.

Continue Reading

Tags

Trending

%d bloggers like this: