Friedchillicrabs Recipes

Steps:

• Heat the EVOO in a Dutch oven or chili pot over medium-high heat. Add the meat, then crumble and brown. Add the garlic, chiles, onions, ginger, chili powder, coriander, cumin, turmeric and some salt and pepper. Cook for 5 minutes, then add the tomato paste and stir a minute more. Add the stock and simmer for the flavors to combine, 15 to 20 minutes. Cool and store for a make-ahead meal.
• Stir together the yogurt and Sriracha and store in a airtight container in the refrigerator.
• When ready to eat, reheat the curry chili over medium heat, adding more stock or water if needed, while you bake the sweet potato fries.
• For the fries: Place a rack in upper third of the oven and preheat to 450 degrees F. Cut the sweet potatoes into fairly thin fries, 1/4-inch thick, and arrange on baking sheet. Spray with the cooking spray and season with salt and pepper. Bake for 7 to 8 minutes, then switch on the broiler and broil until brown and crispy at edges, 15 to 20 minutes, turning once.
• Melt the butter in a small skillet over medium heat. When it foams, add the garlic and swirl for a minute. Toss the fries with the butter and cilantro in large bowl using tongs.
• To serve, arrange the fries on a platter or individual plates. Ladle the chili over the fries and top with the spicy yogurt, mint and scallions, and pass the limes for squeezing on top.

Steps:

• Wash crabs well, washing away any "mossy" spots on the shell.
• Remove hard top shell, stomach bag, and fibrous tissue.
• With cleaver, chop each crab into 4 pieces- 6, if they are large.
• Heat wok. Add oil.
• When the oil is very hot, fry crab pieces until they change color- turning so they cook on all sides.
• Remove to a plate.
• Turn heat to low and fry the ginger,garlic,and red chilis, stirring constantly. They should cook but not brown.
• Add the rest of the ingredients and bring to a boil.
• Return crabs to wok and allow to simmer in the sauce for 3 minutes You may add a little water if sauce reduces too much.
• Serve with white rice.

Steps:

• Place the beef cubes into a large mixing bowl. Season with brown sugar, garlic powder, onion powder, chili powder, ancho powder, chipotle powder, salt-free seasoning, liquid smoke, Worcestershire sauce, and black pepper. Marinate in the refrigerator at least 1 hour.
• Heat the oil in a large skillet over medium-high heat until shimmering.
• Cook the beef in batches in the hot oil until browned on all sides and cooked to your desired degree of doneness, about 3 minutes for medium. Drain the beef cubes briefly on a paper towel-lined plate before serving. Allow the oil to become hot again before cooking the next batch of beef.

Steps:

• Preheat oven to 450 degrees.
• Combine first 6 ingredients in a large bowl.
• Peel potatoes, and cut into 1/4 inch strips.
• Add potato strips to olive oil mixture; toss gently to coat.
• Arrange potato strips in a single layer on a baking sheet lightly coated with cooking spray.
• Bake, for 25 minutes or until golden brown.