When Season 9 of Food Network's Food Truck Road Trip stopped in Phoenix out at Rawhide I went out to the Elimination Segment where a friend of mine was working as the Rattlesnake Wrangler. Meet the cast on three of the Trucks, Mobile Moo Shu, New England Grill and Chop's Shop and I got to taste a Bulgogi Taco from Mobile Moo Shu and a Shrimp and Elote Quesadilla from Chop's Shop. Tyler Florence talked about a dish that Chop's Shop did that sounded really good but they had sold out of that one during the day. I asked if they could send me the recipe. Bryan the Chef on the Truck sent me the ingredient list (no measurements obviously) and some basic preparation instructions. The following is my take on his dish.
This is a variation on my Cousin William's recipe
When you taste the chili you will find that the heat slowly builds with each of the first four bites and then remains constant without getting any spicier. By the fourth bite there will be a warm tingle at the back of your mouth and a slight burning around the outer edges of your lips. Unlike lots of other hot foods your tongue should not really be feeling any heat so that you are able to taste the full flavor of this chili.
This is made with inexpensive fake krab but of course could be made with good lump crab meat.