Corn Chowder with Roasted Tomatoes, Tequila and Crab served up with Tequila BBQ Saucy Ribs

It was another adventure to T&T Supermarket for me today. Yes, another live experiment!
I found an incredible recipe for a crab chowder, and of course, I know just the place to find crab.
I can't say it was as terrifying as my lobster expedition, but it was a learning experience.
I found a tutorial on how to cook, clean and dismember a crab...it was a very successful adventure, dinner was delicious.
The ribs, I have to say, are an old standard.
When I first moved to Vancouver, December 2009, I came across the BC Liquor Store Taste Magazine...it was love at first sight.
That magazine has provided me with many a great recipe over these past 2 years. Point in fact, the ribs! That was probably the very first recipe I tried, and it didn't let me down...the Tequila BBQ Ribs were sensational the first time, just as they were tonight!

Pictures from my travels

Live Ones!

More crabs

Dinner comes with a warning

Corn Chowder with Roasted Tomatoes, Tequila and Crab

Ingredients

½ lb cherry tomatoes

3 tbsp olive oil

1 tsp thyme

Salt and pepper to taste

4-5 slices bacon

1 tbsp butter

1 medium onion, finely chopped

1 large carrot, finely chopped

2 celery stalks, finely chopped

½ small red pepper, finely chopped

4 cups chicken stock

½ lb Yukon Gold potatoes, diced

1 can corn and water

½ cup tequila

¼ lb Dungeness crabmeat

¼ cup cilantro, coarsely chopped

Fresh cilantro sprigs and chopped green onion for garnish

Directions

Preheat oven to 400. In large mixing bowl, lightly toss tomatoes, olive oil, thyme, salt and pepper. 

Transfer tomatoes into a single layer on parchment paper-lined baking sheet and roast for 25 minutes. Remove from oven and set aside.

Heat a stockpot over medium –high heat and add bacon. Fry until crisp and drain on paper towel-lined plate. Pour off excess fat except for about 2 tbsp. Add butter, onion, carrot, celery and red pepper, sauté for about 2 minutes.

Add stock and potatoes. Bring to a boil, then lower heat, cover with a lid slightly ajar and simmer until potatoes are fork tender, about 10-15 minutes.

Stir kernels and water into chowder and increase heat to medium. Season to taste with salt and pepper.
Add tequila, crabmeat and cilantro.

Ladle into warm bowls and garnish with roasted tomatoes, cilantro sprigs and green onion.

Ribs with Tequila BBQ Sauce

Ingredients

4 lbs pork spareribs

Salt and pepper

½ cup ketchup

2 cloves garlic, minced

¼ cup orange juice

Zest  and juice of 2 limes

¼ cup tequila

1 cup brown sugar

Directions

Preheat oven to 375.

Rinse ribs and pat dry. Cut into portions of 4 ribs each and season with salt and pepper. 

Arrange in a single layer in shallow roasting pan. Cover with foil and bake for 1 ½ hours.

Combine all sauce ingredients and stir well.

Using tongs, dip ribs into sauce to evenly coat and return to roasting pan.

Bake uncovered, basting with sauce for 30 minutes or until tender. 

Serve immediately.

And now the adventure begins...
 

Meet Mr. Crabby

Ahhhhhhh!!