Re: [CH] beware, untried recipe!
Dave Drum (xrated@cityscape.net)
Thu, 25 Mar 1999 07:26:29 -0600
Judy Howle wrote:
>
> Chesapeake Bay Chili
> In remembrance of such bygone silver chafing-dish meals and
> in salute to the rich
> crab imperial that is still a specialty of many local crab
> houses, this seafood chili is
> as mild as chili can be: svelte and ineffably deluxe, with
> only enough pepper to
> keep the tastebuds from falling into a happy, cream-induced
> stupor. It is a very
> unusual chili, but one of our favorites when comfort food
> is required.
>
> 2 tablespoons butter
> 1/4 cup chopped scallions
> Excerpted from Chili Nation by Jane and Michael Stern.
I've made this chilli in the past and there are a couple of
caveats.... mainly, don't use fake crab. It does not handle cooking
well. Real crab can be 'spensive - but, better a bit of extravagance
than a pot of ruint chilli.
The other thing is - be subtle with the chiles/heat. It's nice to have
a wakeup call in the dish. But, it's awfully easy to overpower the
delicate flavours in this "chilli" (purists will argue that this ain't
really chilli - everyone is entitled to an opinion).
You can also add leftover lobster meat (yeah, right!), scallops and/or
pollock (cheap stuff) filets to stretch out the quantity.
But in all cases, be sparing with the chilli "powder" (I suspect that
they mean "chilli mix"). In any event it would be nice if receipe
writers would specify what "chilli powder" they used. If it's straight
ground chile it makes a big difference to the flavour. If it's chilli
mix it makes a difference since the formulation will vary from packer
to packer.
But, if you get a chance to make this, by all means, be decadent. As
Joe Schlitz used to say - "We only go around once in life. Grab for
all the gusto you can get." <GGG>
ENJOY!!!
--
Uncle Dirty Dave's Kitchens
Home of Yaaaah Hoooo Aaahhh HOT Sauce & Hardin Cider