Suanne and I are trying to learn about buying Alaskan King Crab. Seriously, we are not expert in Alaskan King Crab at all. We just want to write this post not that we can share with you what we learned over the past couple of weeks but hoping that some of you who have the experience chime in here.
So the past two weekends, we went around the few places we knew of in Richmond that carries live Alaskan King Crab (AKC). We wanted to find out the prices and compare them. We went on two consecutive weekends because we wanted to see how the prices fluctuates.
PRICES OF ALASKAN KING CRAB
In the off season period, these crabs could cost over $30.00 per pound and each of these crabs weighs anywhere from 5 lbs for an extremely small one to as big as 15 lbs. I remember someone saying that they had a 17 lb crab before! So you can imagine how expensive it could be during the off season … a sad looking 5 lb crab will cost you $150.
However, during the AKC season which runs from late February to mid to late March, the prices drops to something more affordable. It will go below $15 per pound and in some places it could even go as low as … Continue reading
Occasionally, I will get buns from bakery for my kids lunch. Sometimes, they just want something simple which does not require reheating. There are only limited microwaves in the school and sometimes, the line to use the microwave can be very long.
Buns with meat filings are great for the lunch box. It is very convenient. Occasionally, I will make a batch but then the boys will be bored with it as a batch usually yield at least 8 to 10 buns and they will have the same thing for the rest of the week.
I used the same dough recipe for cinnamon bun to make these buns.
Yield 8 buns
For the main course, Minoo shared a Chicken Chili recipe at the South Arm Community Kitchen. Minoo served the Chicken Chili with steamed basmati rice. You can find the recipe on how to cook basmati rice here except that Minoo did not flavoured it with saffron this time.
The Chicken Chili is very saucy and tomato’ish. The sauce is good with the steamed rice.
- 4 cups chopped yellow onions
- 1/8 cup good olive oil, plus extra for chicken
- 4 cloves garlic, minced
- 2 red bell peppers, cored, seeded, and large-diced
- 2 yellow bell peppers, cored, seeded, and large-diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried red pepper flakes, or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- 2 teaspoons sea salt, plus more for chicken
- 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
- 1/4 cup minced fresh basil leaves or 1 tablespoon dried ones
- 4 split chicken breasts, bone in, skin on
- freshly ground black pepper
This recipe used skin on and bone in chicken breast which is cheaper. The chicken breast is cooked with the skin on and bone in for more flavour. The skin and bones can be easily removed after cooking.
Serves 8 Continue reading