FUNKY FAT SO HOT RECIPES

Steps:

• Place the scallops in a steamer insert, and fit the insert into a small pot with about an inch of water beneath the bottom of the insert. Bring the water to a boil over high heat.
• Once the water boils, cover the pot, and steam over medium heat until the scallops are soft, 20 minutes or so. Transfer the scallops to a medium bowl, and save about 1/2 cup of the liquid remaining in the pot. When the scallops are cool to the touch, break them up with your fingers, and transfer to a food processor. Pulse until they have turned into fine threads. Scrape the shredded scallops back into the bowl.
• Place the dried chiles, fresh chiles and garlic in the food processor, and pulse until the mixture forms a paste that sticks to the sides of the work bowl, scraping down the sides as needed. (This may take a few minutes.) Scrape the chile-garlic paste into the bowl with the shredded scallops.
• Place the shallots, dried shrimp and bacon in the food processor, and pulse until minced.
• Heat a large wok or skillet over medium-high. When it is very hot, add the oil, and swirl to coat the surface of the wok or skillet. Add the shallot mixture, and stir-fry until the mixture is very fragrant and beginning to crisp, 4 to 5 minutes. Add the brown sugar, and stir-fry again until the mixture starts to caramelize, 30 to 45 seconds.
• Add the shredded scallop mixture and stir-fry for another 30 to 45 seconds, then add the reserved cooking water from the scallops. Cook until the liquid is almost evaporated, about 1 minute. Transfer to a lidded glass container, and let cool. Once mixture has cooled, cover, and refrigerate. Refrigerated, the XO sauce will keep up to 1 month.

Steps:

• Brown beef in skillet.
• In another skillet, saute peppers, onion, celery and garlic.
• Mix veggies with beef, put into crockpot.
• Add beans, tomatoes, chili powder and cumin.
• Cook on low 6 hrs or high 4 hours.