How To make Chilau
500 g Rice, basmati
4 tb Salt
4 tb Butter
Wash the rice well in a colander then put it in a bowl with 2 tb salt and lukewarm water to cover. Stir and let it soak overnight if you can, or at least for 1 hour. The longer the better. Fill a large saucepan with plenty of water, add 2 tb salt and bring to the boil. Sprinkle the drained rice in gradually and let it boil vigourly for about 4 to 8 minutes. The time depends upon the batch of rice but is ready when if you bit on a grain of rice you consider it to be slightly underdone, slightly harder than you would like to eat it. Drain quickly and rinse in lukewarm water. Put 2 tb butter and let it melt in the bottom of a pan, add all the rice and stir. Cover with 2 more tb of butter. Stretch a clean cloth over the top of the pan, put the lid on the top and lift the corners of the cloth up over it. Leave the rice to steam for 20 to 30 minutes over a very low flame. It should be cooked and separate. The crisp, brown, golden crust that forms at the bottom is considered a delicacy to be offered firs to guest. It is called 'dig'. Remove it with a spatula and serve separately. From: A New Book of Middle Eastern Food by Claudia Roden.
How To make Chilau's Videos
Chilau Seafood Sauce - Tampa Tradition Since 1920
It's Bisque-toufee: How to make Bisque - How to make etouffee with Crab and Shrimp
Delicious Crab & Shrimp #Bisque-toufee recipe using Chilau Seafood Sauce. It's bisk and etouffee in one. Now available via @Kickstarter
Reserve your bottle here: ????????
Recipe:
???? Sauté 1/2 lb smoked sausage
???? Add 1 cup Chilau Sauce
???? Add 1 cup Heavy Cream
???? Add 1 cup Chicken Stock
???? Add 2 tsp lemon juice
???? Add 8 Shrimp
???? Simmer 20min medium heat
???? Add 8 oz Lump Crab meat
???? Simmer additional 15min
#yborcity #tampa #foodies #ultimateseafoodsauce #foodie #seafood #southerncooking #simplecooking #chilausauce #chilau #kickstarter #foodstartup #lowcounty #gulfcoast #etouffee #Bisque
Chili Recipe - How to Make Homemade Chili
Chili Recipe - How to Make Homemade Chili
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One Pan Chicken and Rice with Chilau Foods - THIS is the BEST
One Pan Chicken and Rice with Chilau Foods - THIS is the BEST - Hey folks! Need an easy and delicious one pan meal? This right here is it! This delicious Chicken and Rice recipe is the perfect dinner recipe you can make any time! Check out the link below and grab yourself a welcome kit with some of Chilau Food favorites!
Level of Difficulty: 1/5
Chilau Foods Welcome Kit-
Chilau Garlic Pepper Seasoning-
Chilau Southern Red Rice-
Ingredients:
2-3 lbs Boneless Skinless Chicken Thighs (or Chicken Breast)
2 cups Chilau Southern Red Rice - link above
4 cups Chicken Broth
Chilau Garlic Pepper Seasoning - link above
@SpicyCEO @chilaufoods
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How to cook an Italian style Blue Claw Crab Sauce Recipe
*Scroll down for Recipe*This is a great dish and easy to follow. Please visit my Facebook page for recipe. Cooking with the Kingfish.
Blue Claw Crab Sauce
1 dozen blue claw crabs cleaned
28 oz can crushed tomatoes
14.5 oz can diced tomatoes
2 Tablespoons olive oil
3 cloves garlic sliced
¼ cup chopped fresh parsley
Salt and pepper to taste
16 oz. pasta traditionally spaghetti but I change it up sometimes
Directions
Boil pasta at the appropriate time according to directions on package for Al Dente. In a large pot add olive oil and sauté garlic for about a minute (do not brown). Add crabs, parsley and cover for 5 minutes on medium heat. Then add tomatoes and stir. Cover for about 30 minutes on low heat. Remove crabs, set aside covered. Then taste sauce for salt and pepper needed. Cook uncovered for 5 minutes more. Add cooked pasta and serve. Enjoy!!! #christmaseve #cookingwiththekingfish #crabsauce
How to make amazing salmon patties - old school southern recipe
How do you make amazing salmon patties? This video will teach you step-by-step how to make the best salmon patties that are crispy on the outside and tender and flavorful on the inside. You can use this recipe for any type of fish, or even chicken if you prefer. I also have a great recipe for crab cakes as well!
Get the Chilau Welcome Kit and try this recipe!
Pan used, 12 non-stick Fry Pan
INGREDIENTS:
- 1 lb salmon meat - canned
- 1 1/2 cup panko bread crumbs
- 1/4 cup minced parsley,
- 1/2 cup mayo
- 1 large egg
- 1/4 cup Chilau Original flavor base
- 2 tablespoon butter
- 1 tsp Chilau Garlic Pepper
- 2 Tsp Lemon Juice
-
Remoulade Sauce
- 1 Cup Mayo
- 1/2 Cup Chilau Flavor Base (Use Boil Bomb for more heat)
- 1/4 Cup Yellow Mustard
- 1 Tsp Prepared Horseradish
PREPARATION
1: Drain the salmon from can and set aside.
2: In a small bowl, whisk the egg, mayo, Chilau, Garlic Pepper seasoning and lemon juice.
3: Add the salmon, bread crumbs and parsley and mix gently until well combined.
4: Shape the into 6 cakes about 1 inch thick.
5: Cover with plastic wrap and refrigerate for 1 to 3 hours.
6: In a nonstick skillet or cast iron pan, heat cooking oil, just enough to cover bottom of pan to 320 degrees.
7: Cook patties until the edges reach golden brown then Flip the cakes and repeat.
Serve as is with the option to create a slider or along side some creamy grits.