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Wed

02

Apr

2014

Crispy Rockfish Sandwich

Crispy Rockfish Sandwich

 

Crabanero Crispy Rockfish Sandwich... Baked?

 

Be it Mahi Mahi, grouper, cod or for that matter flounder , these fish can make great sandwiches, more specifically fried fish sandwiches, a favorite of mine, particularly when the are done well.


Perfectly golden brown and crispy on the outside and moistly cooked, flavorful and succulent fish on the inside , slapped on a toasted bun and dressed simply with lettuce tomato, a squeeze of lemon and home made tartar sauce.


Yeah, for this particular posting, I think we'll start with striper also known as Maryland rockfish or striped sea bass.


Striper is hands down the Mid Atlantic's best eating fish.

I had a bit of luck this past fall, well I didn't,  some friends of mine did  one cold October day, their luck or skill turned into mine, with a little prompting, as they shared part of their Rock fish catch.


I managed to wrangle 4-6 ounce  striper fillets, 2 of the fillets I enjoyed grilled with spicy grits and a succotash burre blanc, using the last of the season fresh corn and fresh shelled lima beans.


The other striper filets, I put in the freezer and am about to use in this "Crabanero Crispy Striper Sandwich" with no deep frying necessary, instead we are going to lightly skillet fry and finish the cooking to crispy perfection in the oven.

 

 

 

What you need;

1 pound Rockfish filet  cut into 4- 4 ounce filets

1/2 cup butter milk

liberal sprinkling of Crabanero and Crabanero Bay Seasoning

 

The Coating;

1 cup Panko crumbs

1 T. corn meal

1 T. corn starch

 

1 T. EVO

1 T. butter


What to do;

1. Marinate your fish fillets in butter milk, Crabanero brand hot sauce and a sprinkle or two of our Bay Seasoning.

2. Break up you panko crumb, corn meal and corn starch by rubbing briskly between your hands a few times.

 

***This will make the panko crumbs a bit finer, making them easier to ad hear to the flesh of the fish without having to flour and egg wash the fish before you drag it through the crumbs, providing you in the end with  a crispy exterior and cleaner fresh fish flavor.***

 

3. press crumbs firmly into the fish, making sure to coat well.

 

4. Preheat your oven to 400.

 

5. Heat a skillet on medium high add a pat of butter and  oil, do not over crowd your skillet.

 

6. Carefully place fillets into pan flesh side first allow to cook for a minute or so, carefully flip.

 

7. Place in oven for 10 minutes.

 

8. Take pan from oven, place on stove top and allow to rest for a few minutes before serving on toasted buns, lettuce and tomato.

 

 

 

 

 

What to drink;

A nice Spanish Albarino fruity, round and well balanced with just a touch of spice.

 

 

For this dish I like a lighter crisp lager, these days I am really liking Narragansett  out of Rhode Island. 


These may be familiar drinking picks and  I  will continue to suggest them till people start reading this blog or some kind vendor send samples of their fine products.


Cheers,


Charles

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Mon

24

Mar

2014

Crabanero... What is it?

Crabanero... What is it?

 

 

I had someone e-mail me the other day asking me of Crabanero...

 

"Your hot sauce Crabanero, Does it have Crab in it?"


-No.

 

Here are a few more of the most 

 

 


FACQ's

"Frequently Asked Crabanero Questions";

 

"What is Crabanero?"

 

Crabanero brand hot sauce label.

-Crabanero is the "Original Old Bay Seasoned habanero Sauce" est. 1996.

We developed our own bay seasoning and have, as of just last year, switched from Old Bay to Crabanero Bay Seasoning with out suffering "New Coke Syndrome."

Crabanero Bay Seasoning label

Crabanero is;

  • A blend of fresh and dry habanero and tabasco chile's
  • Cider vinegar
  • Crabanero Bay Seasoning
  • Spring water
  • Spices
  • Lemon extract
  • Xanthan Gum (available at any fine health food store)
  • Pure salt
  • Citric acid (sour salt)

 

 

OL' Bay + Habanero = CRABANERO

(get it?)

80 gallons of Crabanero on the "micro brew."

-Micro brewed and bottled in small batches for consistency and quality.

Red habanero and tabasco mash.

 

-Crabanero uses 100% organically sourced USA ingredients.

 

Crabanero bottling line in Reading.

-Crabanero is a small batch processed "micro brew" hot sauce.

 

"Where is Crabanero Made?"

 

-Crabanero is currently "micro brewed" and bottled in small quality controlled batches in Reading Pennsylvania and is working on a small manufacturing facility on the Delmarva Peninsula, providing desperately needed manufacturing jobs to the region.

 

What is Crabanero best on?

 

-Created for crab and shellfish, Crabanero also lends itself well to all sorts of other foods such as; Asian foods and wings. Use in crab and shrimp boils, on crab cake or fried fish sandwiches and naturally Crabanero is great on all sorts of raw or steamed shellfish and grilled seafood. 

 

Have fun!

 

-Anything you eat with hot sauce, you should eat with Crabanero.

 

- For recipes and more please visit http://www.crabanero.com/recipes/

 

Crabanero Cocktail

 

When;

"When was Crabanero conceived?"

 

-Created by Charles Parkhill, on Long Beach Island, N.J. in 1994 while searching for a the best Bloody Mary. Crabanero Bloody Mary Recipe

 

-Parkhill is the President of Philly Chili Co est. 1996. Philly Chili Co. incorporated in 2001.

 

Delaware Today article "A Hot Commodity" photo

 

"How can I get some Crabanero?"

Shop Crabanero Products at;

http://www.crabanero.com/

 

Any other questions?

 

Feel free to ask below.

 

Cheers,

 

 

Charles

 
0 Comments

Sat

08

Mar

2014

Delaware Today Article

Page 5: A Hot Commodity | Crabañero brings the spice.

 

The trademark Crabañero sauce at Lapp’s Kitchen adds kick to dishes such as gumbo with Gulf shrimp. Photograph by Thom ThompsonA Hot Commodity

Crabañero brings the spice.

Chuck Parkhill needed something to spike a tepid Bloody Mary, so he reached for a few condiments that were within arm’s length: habañero hot sauce and Old Bay seasoning. 

Crabañero sauce was born that day, and Parkhill, who owns Lapp’s Kitchen in Wilmington, inadvertently invented the official tongue-tingler of Delmarva crab lovers everywhere.

“It really has taken off on its own,” says Crabañero expert Tina Gaffney. “It wasn’t meant to be this big. People go to the website (crabanero.com) and buy the bottles, T-shirts, everything.”

From Lapp’s Kitchen’s fancy new digs (901 N. King St., Wilmington, 654-8688), Crabañero gives zip to turkey meatloaf, oyster po’ boys and, naturally, crab cakes.

Despite a heavy dose of capsicum-packin’ habañero peppers, Crabañero is not overwhelmingly hot, Gaffney says, “but very flavorful.”

Nice.  —Matt Amis                  

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