Chef Willie Enchill of the Delicious Craving Food Truck in the Kirby & Holloway Kitchen
The Food Truck Festival at Epworth UMC in Rehoboth Beach is a great time to sample all of the best fare from the best food trucks on Delmarva.
Chef Willie Enchill of the Delicious Craving Food Truck made two recipes in the Kirby & Holloway Kitchen.
4 boneless chicken thighs (approx. 1 kg/35 ounces)
4 tbsps olive oil
juice of 1 lemon
1 clove of garlic, minced
For the tzatziki sauce
2 cloves of garlic, minced
1/4 of a cup soybean oil
500g of strained yogurt (18 ounces)
1-2 tbsps of lemon juice
a pinch of salt
For a serving of 4 – 6
4 large onions
6 cloves of pressed garlic
2 chillies (optional)
2 tablespoons of tomato paste
500g of beef, chicken or lamb (alt: mixed vegetables)
800g long grain rice
1,5 litres of water or stock (± 1 stock cube, depending on how much meat is used)
Put tomatoes into the blender and set aside. Then, in a non-stick pot, fry pre-cooked meat in oil. When these have browned, remove and set aside.
Add onions and fry until soft before adding garlic and blended tomatoes. Add meat stock and/or stock cube(s), tomato paste, ground white and black pepper and stir. Remember to season strongly because rice will later be added to this sauce.
Cook for ± 10 minutes on medium heat before adding rice. Stir and mix well before covering. Cook on low heat for ± 20 minutes. Add vegetables and mix well. Add about 1 cup more of water and continue to cook on low heat until rice is done.
Risotto Crab Balls
2 tablespoons butter
1 1/2 cups Arborio rice
1 (64-ounce) box low-sodium chicken broth, warmed
1 (8-ounce) container lump crabmeat, picked free of shell
1 (5-ounce) package shredded Parmesan cheese
1 teaspoon lemon zest
1 teaspoon old bay
2 cups Italian-seasoned panko (Japanese bread crumbs)
In a large saucepan, melt butter over medium-high heat. Add shallot, and cook, stirring frequently, for 4 minutes or until just tender. Add rice, and cook, stirring constantly, for 3 to 4 minutes or until rice begins to brown. Add warm chicken broth, ¾ cup at a time, allowing liquid to be absorbed after each addition, stirring constantly. Remove from heat, and stir in crabmeat, cheese, lemon zest, and pepper. Spread mixture to about ½ inch thickness on a rimmed baking sheet; cover and chill for at least 4 hours or up to 2 days. Form mixture into 1 inch balls. Roll into bread crumbs to coat. In a Dutch oven, pour oil to a depth of 3 inches. Heat oil over medium heat to 350 degrees. Fry risotto balls in batches for 2 to 3 minutes or until golden brown. Drain on paper towels. Serve immediately. To freeze ahead, place fried risotto balls on a rimmed baking sheet; cover and freeze for up to 1 month. Remove from freezer. Preheat oven to 350 degrees. Bake risotto balls for 15 to 20 minutes or until heated through. Serve hot or at room temperature. Garnish with grated Parmesan, if desired.