Handmade treenware wooden micro spatula in Walnut, Cherry, and Maple

These are handmade treenware micro spatulas carved from Walnut wood, Cherry wood, or Sugar Maple wood. This tool is perfect for the recipe at the bottom of this listing: Chili Colorado. You’ll want to make it often.

They are 12 inches long and 1 3/4 inches wide.

See the drop-down options menu for available wood species.

I have been enjoying more petite, more maneuverable spatulas in my cooking. These are very functional. I like using them to keep my eggs loose and moving when frying. I also use one of these and a broader spatula to turn the eggs. Using two spatulas helps corral those slippery suckers so they can’t scoot away. The straight front edge is good for chopping things in the pan, like ground meat.

They are great for browning chunks of beef when making one of my favorite recipes: Chili Colorado (see recipe below).

Another great thing about them is that I can use my most common size of scrap left over from other spoons.

The ones pictured are examples. Yours will vary a little in grain pattern and color. Comes with detailed instructions for care and maintenance, including our spoon oil recipe.

Care is easy. Wash in hot, soapy water and towel dry. Apply new oil as often as you like. If treated with oil or our oil and beeswax mixture frequently, your tool will age gracefully and take on a beautiful patina.

Chili Colorado Recipe. This is fairly easy to make, and the results will have you making it once a week.

2 pounds of beef cut into chunks. I like to do 2-inch pieces. I use chuck roast or London broil.
4 cups chicken or beef, or vegetable broth.
12 to 14 dried red chili pods. These are the large pods, not the little ones that are 1 or 2 inches long. I prefer Guajillo or sometimes a mixture of Guajillo and Pasilla.
Two tablespoons of tomato paste. Use more if you.
3 to 4 cloves of garlic.
One onion chopped coarsely. You can also use pearl onions, but use them whole.
One teaspoon dried Oregano
One teaspoon of coriander.
One teaspoon of smoked paprika.
Salt and pepper to taste.

Brown the beef pieces thoroughly on all sides. This is where your micro spatula will shine.
While the beef is browning, simmer the chili pods and garlic cloves in another pan in water for about 20 minutes. If you don’t want too much heat in the chili, break them open and remove the
seeds and white ribs. That’s where most of the heat is.
After simmering and softening, put the chilis and garlic into a blender with some water from simmering to cover all the chilis and puree for 2 to 3 minutes. Then, use a mesh strainer over a bowl to remove all the skin pieces. You don’t want that in your chili.
When the onions are good and brown, turn up the heat to medium-high. Keep stirring your onions so they don’t burn. Add in the spices and stir for 30 seconds. Pour in the pureed chilis and garlic and add the tomato paste. It should spatter instantly (which is why you need a deep pan); let this fry, stirring, until it reduces to a brick-red paste, about 10 minutes. Then add the beef and broth to cover. Turn down the burner to med-low and let this simmer for an hour.

The beef will be tender enough to cut with a fork. Serve with rice and refried beans. You will want to make this often. Enjoy.