stiffwillichili

T-REV'S FISH TACOS

Looking for a great use for T-Rev's Stiff Willi Chili Spice Mix when it's just too hot out for chili? Give my refreshing fish tacos a try! This cool, fresh, and delicious treat is just what you need when you're looking to chill in that hot summer heat.

Prep time will take anywhere between 30 and 45 minutes, but this is a super-easy recipe that even you beginners will be able to whip up effortlessly. So gather your friends or family and prepare to reap the accolades!

INGREDIENTS
4 tilapia fillets
8 small soft taco shells (warm prior to serving)
2 cups green cabbage, thinly sliced

Marinade
Juice of 2 limes
1/4 cup olive or vegetable oil
1 tbsp. T-Rev's Stiff Willi Chili Spice Mix
2 tbsp. fresh cilantro, chopped (measure prior to chopping)
1/2 fresh jalapeno pepper, finely diced

Cilantro Yogurt Dressing
16 oz. plain yogurt
1/2 cup sour cream
1/2 cup cilantro, chopped (measure prior to chopping)
1/2 cucumber, seeded and small dice
4 cloves garlic, minced
1/2 tsp. Worcestershire sauce
1 tsp. red wine vinegar
Juice of 1/2 lemon
Kosher salt, pepper to taste (I like 2 pinches salt and 1/4 tsp. finely ground black pepper) 

Salsa
1 ripe tomato, small dice
1/2 red bell pepper, small dice
1/2 red onion, small dice
1 ripe avocado, pitted and diced
1/2 fresh jalapeno pepper, finely diced
2 cloves garlic, minced
1/2 cup fresh cooked corn sliced from the cob (canned corn will also work)
2 tbsp. whole cilantro leaves
Juice of 1/2 lime
Kosher salt, pepper to taste

DIRECTIONS
Whisk fresh lime juice, oil, spice mix, cilantro, and jalapeno pepper in large mixing bowl. When ingredients are thoroughly combined, add tilapia fillets to the bowl, taking care to coat them evenly with marinade. Cover bowl with plastic wrap and marinate in fridge for 30 minutes to an hour. Once all other prep is complete, fish will be ready to cook.

Next, prepare yogurt dressing by combining yogurt and sour cream in large bowl and stirring in the rest of the ingredients. If you really want to go crazy, you can add some spice mix to this sauce as well. By the way, you want make the yogurt dressing before the salsa because the flavors really meld well the colder it is, so you want to get it prepared and refrigerated as soon as possible.

Preparing this fantastic salsa couldn't be easier. Just combine all the ingredients in a bowl, pop it in the fridge until dinner is served, and let the flavors of the fresh ingredients do the rest. The recipe says salt and pepper to taste but I find that a pinch of Kosher salt and a quick shake of pepper does the trick. I mean, seriously, just look at this salsa! Make double and serve with chips before dinner!

Once your accoutrements are prepared, preheat the oven to 350 degrees. Remove tilapia fillets from fridge and arrange neatly in a large baking dish. Pour marinade over the fillets and cover dish with aluminum foil. Bake for 20 minutes, then remove and cut the fillets into manageable portions for tacos on a serving plate.

Assemble fish tacos on soft shells with salsa, cabbage, and yogurt dressing. Top with your favorite hot sauce (which will soon hopefully be T-Rev's Stiff Willi Chili Pepper Sauce -- we're heading for production as we speak!)

 
 
Servings: 8

Brazilian Rub Salmon

Here's a delicous recipe for baked salmon with a Brazilian rub submitted by my friend Suzanne, who altered an original recipe by Ivete Cequiera by replacing plain old chili powder with my spice mix.

INGREDIENTS:
4 salmon fillets (5-6 oz. each)
1/2 large orange, juice only
1/2 large lemon, juice only
2 tbsp. brown sugar
1 tbsp. T-Rev's Stiff Willi Chili Spice Mix
1 large garlic clove, minced
2 tbsp. butter, melted (optional)
Salt and pepper to taste

DIRECTIONS:
Marinate salmon in orange and lemon juice, salt, and pepper for 20 minutes at room temp. Preheat oven to 425 degrees. Combine brown sugar, spice mix, and garlic together; rub well into marinated salmon. Grease baking sheet with a little of the melted butter (I use olive oil) and place "rubbed" salmon on top; drizzle with remaining butter (or spray with olive oil). Bake for 8 minutes, remove from oven and let sit another 5 minutes. Serves 4.

Stiff Willi™ Steamed Shrimp with Cocktail Sauce

Here's a delicious and easy recipe just in time for your New Year's Eve party tonight. Hey, I know you love Old Bay, but T-Rev's Stiff Willi Chili spice mix gives those guys a run for their money!

STIFF WILLI™ STEAMED SHRIMP WITH COCKTAIL SAUCE

INGREDIENTS
1 cup water
1 cup beer (or ½ cup cider vinegar)
3 tablespoons T-REV’S STIFF WILLI CHILI™ Spice Mix
2 ¼ teaspoons kosher salt
Juice of half a lemon (no seeds!)
1 pound large shrimp, deveined but leaving shells and tails on

DIRECTIONS
In saucepan or stockpot with steamer insert, bring water and beer to boil on medium high heat. (If you don’t have a steamer insert, use large saucepan with cover and place shrimp directly into pan, using only ½ cup water and ½ cup beer or vinegar.)

Combine spice mix and salt in small bowl and mix thoroughly. Place shrimp in large mixing bowl and toss with lemon juice. Add spice mixture slowly while tossing shrimp until all shrimp are well-coated.

 

Steam 6 to 8 minutes covered, or just until shrimp turn pink. Drain well.

 

Serve immediately alongside homemade cocktail sauce or refrigerate until ready to eat.

 

COCKTAIL SAUCE

INGREDIENTS
¾ cup ketchup
4 tablespoons horseradish
2 teaspoons fresh lemon juice
½ teaspoon Worcestershire sauce
2 tablespoons T-REV’S STIFF WILLI CHILI™ Spice Mix*

DIRECTIONS
Mix ingredients thoroughly in small bowl. Cover and refrigerate until ready to use. Serve alongside STIFF WILLI™ steamed shrimp.

Makes 1 cup.

*If you prefer a more traditional cocktail sauce, replace spice mix with ½ teaspoon black pepper and 1 teaspoon onion powder.