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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Tuesday, February 9, 2016

MAKING A BATCH OF SEAFOOD CHILI

Everyone loves a bowl of spicy chili, it could be any season, winter, spring, summer or fall, chili can hit the spot. Most people make chili by using beef as its primary protein. Some people who are vegans or vegetarians will simply use just veggies, or maybe tempeh, or tofu, or seitan. But what if you are a seafood lover, can you make chili with seafood? Of course you can. I'll share with you a simple recipe, and the seafood you purchase doesn't have to be totally fresh because you're going to cook it up anyway.

Okay if we look at our royalty free clipart picture on the top, you can use any of these seafood creatures for your seafood chili. Lobster meat is good, octopus is nice, prawns or shrimp all the time, crab, salmon, squid, oysters, clams all good. I'd say if you were to make a seafood chili, have at least four different kinds in your pot.

INGREDIENTS

1 lb. shrimp cleaned
2 lb. lobster whole, cooked with meat removed
2 lbs. salmon meat chopped
1 lb. shelled scallops

* Chop the lobster meat and set aside. 
In a sauté pan, add some garlic and olive oil, and cook the shrimp until pink and set aside. Add more olive oil and garlic to the pan and cook the salmon meat and set aside. Do the same with the scallops and set aside.

Note: Unlike beef, chicken or pork, if you over cook seafood, it can be tough. So this is different from cooking meat chili.

OTHER INGREDIENTS

Olive oil 1/4 cup
2 tbsp. crushed garlic
6 large Roma tomatoes, peeled and seeded and diced
2 round onions roughly chopped
2 large green bell peppers, diced
1 tsp. dried oregano
2 tsp. onion powder
2 tsp. celery salt
1/2 cup chili powder
2 tbsp. cayenne pepper
1 tsp. cumin
1 tsp. curry powder
1 tsp. turmeric
2 cans of kidney beans (15 oz each)
2 cans tomato sauce (15 oz. each)
1 can of warm beer

* your favorite hot sauce to taste

DIRECTIONS

1. In a large enough pot, heat up olive oil, cook the garlic for about 30 seconds, add in the tomatoes, onions, bell peppers, and cook it down over medium heat for about 15 minutes.

2. Add in the dried oregano, onion powder, celery salt, chili powder, cayenne, cumin, curry powder and turmeric. Cook stirring for about 5 minutes.

3. Add in the kidney beans, tomato sauce and cook for about 10 minutes stirring, then add in the beer, and cook for about 5 minutes.

4. Taste the base of the chili, if you want to jack up the heat, add in your favorite hot sauce to taste. Then add in the precooked seafood, cook for about 5 minutes on low heat. Adjust the flavors with adding salt and pepper if needed.

Off the heat, serve with your favorite breads or starches.

Garnish with cheese and sour cream.

Until next time Ron
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