Giant Crabby Turds

[Winz]

The last time I did "frito pie" turds, I thought about New Mexico.  I lived there for 6 years - some of the best food anywhere!  New Mexico is famous for green chilies grown in and around Hatch.  They are not like the flavorless stuff you get in the can, but rather full of flavor and a spectrum of heat from mild to "blow your head off" hot. 

With that in mind, I decided to use the Green Chilie as the starting point for a new, giant turd.

Consulted with the Sous Chefs - they gave the OK to the idea:



Chilies cleaned of membrane and seeds to keep the heat manageable:



Had a can of lump crab meat sitting around, just looking for something to do.  Stuffed them with crab meat and cream cheese:



The nice thing about these is you get to use TWO slices of bacon to wrap!



Decided to use Donna for her maiden cook:



Oops, sorry about that, I meant this Donna...



Indirect with some Cherry wood for smoke:



The payoff:



I must admit, the combination of Crab and cream cheese is good, but it needs a little more "kick".  Next time, I think I would add some Old Bay to the mix for additional flavor.

Cheers,

Winz

[dazzo]

Donna!

Looks good!

The turds I mean!

 

[1buckie]

 Zingo !!!!

Where are you finding fresh Hatches now?

See Here:

http://weberkettleclub.com/forums/food-pr0n/previous-lunker-'turds/msg14095/#msg14095

[jamesnomore]

Those crabby turds look fantastic. My dad lives in NM, he ships me fresh peppers every season if needed. Now we get them at sprouts and Albertsons in San Diego when the season rolls around. On one trip to visit I came home with 2 bundles to share, 80lbs total. The cab of my truck never smelt so good. The ones I get from NM are always blow your head off hot, they sell em as hot or extra hot.

I also keep a stash of Dried hatch green chili powder, it's a must for pork. Anyone that's had the NM hatch pork stew knows exactly what I'm talking about.

This is a must, thanks for the idea.

[Duke]

Big points for the creativity and they look delicious!

[G]

Donna looks great and so do those turds.

[Winz]

Buckie - I just knew that you had already gone there.  Those are some nice lookin' big turds.  Lots of real estate to stuff!

jamesnomore - you are a lucky man to have the NM connection!  80 LBS of hatch in the cab of the truck - heaven.  As for the green chilie stew - try it on an open face burger:  Bun, Meat, Green Chilie Stew, cheese, and a fried egg (over easy) on top.  One of my favorite meals (as I am wiping drool off my keyboard induced by the thought of New Mexico meals of the past)

Winz

[Tim in PA]

Old Bay is a must!!

[1buckie]

 still wondering where you're finding fresh Hatch chiles at this hour?

[Winz]

Buckie - unfortunately the fresh green chile season is August through October, so I had to substitute mexican-grown chiles for turds.  The good news is that by using the following products, I still get that good New Mexican chile flavor.  From left to right:

505 jarred, roasted and diced.  Medium heat, but very convenient. 
5 LB frozen blocks of roasted and diced.  Hot!  I still have 20 lbs including a 5 lb block with your name on it if you so desire.  Stuff is great.
Baggies of roasted that one of my NM customers brings to me each month.  "Blow you head off" heat.  A little goes a long way.

Winz

[Cuda Dan]

Winz: Nice job on the Crabby turds.
 Where did you get the wheels on Donna?? I have three red heads with plastic wheels I should replace them with steel.

[Winz]

Where did you get the wheels on Donna?? I have three red heads with plastic wheels I should replace them with steel.

Dan - PM sent.

Winz