Quick And Easy Chinese Cockles Chiu Chow Style Recipes

QUICK AND EASY CHINESE COCKLES CHIU CHOW STYLE

Steps:

• Clean the cockles, then let them in salted water for about three hours, changing the water as needed.
• In a medium-sized bowl, mix the fish sauce with the sake, then add the sugar and stir until dissolved. Chop the garlic and cut the chillies into thin rounds, squeezing out as many seeds as possible. Add the garlic and chillies to the fish sauce mixture.
• Bring a large pot of salted water to the boil. Place the cleaned cockles in a colander, then carefully pour them into the boiling water. Bring to the boil and cook for 30-60 seconds, then drain in a colander. Shake the colander to rid the cockles of as much water as possible, then put them - still hot - into the bowl containing the fish sauce and sake mixture. Mix thoroughly, then leave at room temper­ature until the cockles are barely warm (about 15 minutes).
• Roughly chop the coriander leaves and mix them in, then transfer all the ingredi­ents to a flat container with a lid. Refriger­ate for about four hours, mixing the ingredi­ents often so they're evenly marinated. Serve the cockles cold, and let your guests pry the shells open (it's not easy).

CHUCK'S SUPER CHILI

Steps:

• Heat a large skillet over medium-high heat and stir in Italian sausage and ground sirloin. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Transfer meat to a large Dutch oven; place over medium-high heat. Stir in chopped onion; add red, yellow, and green bell peppers, garlic, and jalapeno peppers. Cook and stir until onion is translucent, about 5 minutes.
• Mix in chili powder, brown sugar, cumin, tomato paste, oregano, salt, black pepper, and bay leaves. Cook and stir until fragrant, about 3 minutes more.
• Stirring constantly, pour in wine, chopped tomatoes and their juice, kidney beans, tomato sauce, and chopped chipotle chiles in sauce. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for 1 hour.
• Uncover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaves before serving.