Chileblanc Recipes
CHILE CRAB
Since I came back from Shanghai, I have had an obsession with crabs and, inspired by my trip, I invented this dish. It is not quite a traditional recipe and you may be surprised by the use of ketchup, but it provides a delicious sweetness, which complements the spicy kick. Enjoy!
Provided by Food Network
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 20
Steps:
- For the juice:
- Heat the water in a small pan and add the ginger pieces. Bring to the boil, add the rock sugar, and let the juice simmer over low heat for 5 minutes, before serving.
- For the sauce:
- Add the water, ketchup, soy sauce, sugar, and cornstarch, to a bowl, and mix well. Set aside.
- For the crab:
- Heat a wok over a high heat and add the groundnut oil. Add the garlic, ginger, chiles, and stir-fry for 30 seconds. Add the crab to the wok and stir-fry for an additional 1 to 2 minutes. Stir in the chile sauce, and cook for 1 minute, then add the water and lime juice.
- For the egg noodles:
- Combine the noodles and the chile flakes and adjust their seasonings with the soy sauce. Toss the ingredients, and then stir in half of the spring onions and half of the chopped cilantro.
- To serve, plate the crab with the egg noodles and top with the remaining spring onion slices and cilantro. Serve immediately with a shot glass of Ginger 'Juice.'
CHILE BLANC
Make and share this Chile Blanc recipe from Food.com.
Provided by BecR2400
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan cook turkey and onion till turkey is no longer pink and onion is tender. Drain fat from pan, if necessary.
- Stir in beer, water, jalapeno peppers, bouillon granules, chili powder, and cumin. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring occasionally. Stir in the drained beans and lime juice. Cook 5 minutes more.
- If desired, mash half of the beans to thicken the chile; stir. Ladle into bowls. If desired, garnish with sour cream, cilantro, and lime wedges; sprinkle with additional chili powder. pass pepper sauce, if desired.
- Makes 4 servings.
- NOTE: Wear rubber gloves over your hands when chopping peppers; wash hands with soap and water immediately. Do not touch your eyes, or any other sensitive part of your body.
Nutrition Facts : Calories 380.5, Fat 7.7, SaturatedFat 2, Cholesterol 59, Sodium 651.7, Carbohydrate 42.1, Fiber 12.6, Sugar 1.3, Protein 31.8
CHILI BLANCO
Warm up with a delicious white chili recipe from the Betty Crocker team chili cook off.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 5
Number Of Ingredients 13
Steps:
- In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
- Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
- Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.
Nutrition Facts : Calories 600, Carbohydrate 37 g, Cholesterol 130 mg, Fat 1/2, Fiber 8 g, Protein 57 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 4 g, TransFat 0 g
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