Sunday Gravy with yeah right: Your New Favorite Condiment!

Good morning everyone!

After last week I thought we could start messing around with food trends again. We  like to stay current on food type things around these parts and I enjoy bringing them to you as well. 

We’re going to approach this Sunday Gravy a little differently today. Rather than going chronologically and constructing a single meal, we’re going to highlight one food item and see how many possible uses it has.

The following experiments took place over the last several weeks. 

By now there’s a good chance that you’ve either read about, tasted or encountered spicy chili crisp in the real world.

Isn’t it high time we get more familiar with it?

From our good friends at Allrecipes.com:

“Chili crisp is a spicy, crunchy, and aromatic condiment with Chinese roots traditionally made with chilies, Sichuan peppercorns, spices, and other aromatics, such as garlic and scallions. The blend of these perfectly fried, flavorful ingredients, and the high ratio of crunchy bits to oil results in a tangy, umami, and super-savory condiment that has developed a cult-like following across the world.”

Spicy chili crisp is fairly new on the “hip and happening” culinary scene yet there is something familiar about it. It’s balance of heat, crunch, oily goodness and crispy oniony deliciousness makes it truly unique unto itself.

This shit is seriously addicting folks. I’m talking crack-level addiction here.

Once you get into this new flavor bomb world your brain will never stop thinking “Oh man, what the fuck else can I put this on?!”

Let’s spend some time taking a closer look at some of those uses right now.

Sure! How about putting some on cheese and crackers? That’s a classic Ritz cracker and some port salut cheese. So, so fucking delicious.

Or? We can level up the cheese and cracker thing too.

How about this?

Brie huh? Shit yeah we can work with that.

How about we turn it into something a little like this?

Now that? That’s a proper sexy motherfucker there. That would be a baked brie with a drizzle of honey, topped with a spring of fresh thyme.

Baked brie!

1 slab of brie cheese

Some honey for drizzling

1 sprig of fresh thyme

Crackers, crostini, fruit, veggies, what-the-fuck-ever to serve alongside

Preheat your oven to 350 degrees.

Remove the brie from it’s package and place in an oven safe – and hopefully easy to wash – dish.

Bake the brie in the oven for 15-20 minutes.

Remove from oven and drizzle with some honey.

Add the spring of thyme.

Let cool a moment and serve.

Cut into that thing and let’s see what happens.

Oh damn! Look at that! Sure, put some chili crisp on there and tell me what you think.

FUCK! Holy jim-jam is that shit delicious. Goddamn! Talk about a leveled up cheese dip!

Not to mention that photo is the literal definition of “food porn.”

Make this shit people! Really, really!

Another beautiful thing you can do with chili crisp is use it as the oil when you fry your eggs.

See that lovely shade of orange the chili crisp lends to the eggs? Dynamite!

Maybe put those eggs on some homemade corned beef hash.

Recipe here.

That should work.

Best hash and eggs EVER!

Dear god! That heat and those crunchy scallions and peppercorns? Where has this shit been my entire life!

To the surprise of exactly NO ONE chili crisp is incredible when added to a slice of pizza. Gives it the onion element and the heat. Any pizza, anywhere. Try it out. You’ll soon see.

But you already know the reason this stuff exists don’t you?

IT GOES IN YOUR RAMEN!

That’s “garlic bomb” miso ramen from our local ramen joint if you’re curious

Mother. Fucker! It was born for this.

And dumplings!

Oh pork shumai! The world is a brighter and more wonderful place due to your very existence in it.

Still in an experimental mode I decided to make an old favorite.

Quiche! Recipe here.

Yes. Chili crisp is of course fucking awesome on quiche.

You can drizzle some on your POPEYES!

Does your Popeyes have shrimp?

Ours does.

Chili crisp fucking RULES on Popeyes!

All of these uses are rock solid and I heartily recommend all of them.

Little did I know, my mad scientist routine and random experimentation would discover the best use of all for spicy chili crisp.

Deviled eggs!

Oh holy shit folks! These were the best deviled eggs EVER!

I mean EVER fucking EVER ever!

I’ll even show you how to make them.

Get a pot on the boil and gently add 6 large eggs to the water.

Boil for 14 minutes then put the eggs in an ice bath.

Slice the eggs in half and remove the yolks from the whites.

Now add in 2 tablespoons of mayo, a teaspoon of dijon mustard, half a tablespoon of prepared horseradish and about 1/2 tablespoon of spicy chili crisp. Salt and pepper too, if you like.

Mix together thoroughly, then spoon equal amounts back into the egg whites and garnish with a bit of paprika.

Try it. Buy it. Own it. Live it.

Thanks everyone.  Even though this episode today was a little more compact you still got several new original recipes and everything!

Nice!

See you all next week!

PEACE!