Read 1,001 Best Hot and Spicy Recipes Online
Authors: Dave Dewitt
Tags: #Cooking, #Specific Ingredients, #Herbs; Spices; Condiments
1,001 Best Hot and Spicy Recipes (104 page)
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3 tablespoons (55 mL) olive oil
¼ cup (59 mL) minced shallots
3 jalapeño chiles, stems and seeds removed, chopped fine
2 cloves garlic, peeled and minced
1-1½ cups (236-354 mL) Super-Rich Vegetable Stock (page 48)
¾ cup (177 mL) cream or milk
¾ cup (177 mL) dry white wine
¼ teaspoon (1.25 mL) freshly grated nutmeg
1 teaspoon (5 mL) chopped fresh ginger
2 teaspoons (10 mL) ground red New Mexican chile
8 ounces (224 g) brie, rind removed, diced
8 ounces (224 g) snow peas
1 red bell pepper, stem and seeds removed, cut into ⅛-inch (.25 cm) strips
1 yellow bell pepper, stem and seeds removed, cut into ⅛-inch (.25 cm) strips
2 yellow summer squash, peeled and cut into ¼-inch (.5 cm) strips
4 ounces (113 g) mushrooms, cleaned and sliced
1 pound (454 g) spinach fettuccine
¼ cup (59 mL) minced shallots
3 jalapeño chiles, stems and seeds removed, chopped fine
2 cloves garlic, peeled and minced
1-1½ cups (236-354 mL) Super-Rich Vegetable Stock (page 48)
¾ cup (177 mL) cream or milk
¾ cup (177 mL) dry white wine
¼ teaspoon (1.25 mL) freshly grated nutmeg
1 teaspoon (5 mL) chopped fresh ginger
2 teaspoons (10 mL) ground red New Mexican chile
8 ounces (224 g) brie, rind removed, diced
8 ounces (224 g) snow peas
1 red bell pepper, stem and seeds removed, cut into ⅛-inch (.25 cm) strips
1 yellow bell pepper, stem and seeds removed, cut into ⅛-inch (.25 cm) strips
2 yellow summer squash, peeled and cut into ¼-inch (.5 cm) strips
4 ounces (113 g) mushrooms, cleaned and sliced
1 pound (454 g) spinach fettuccine
1.
In a large, heavy skillet, heat 1 tablespoon (15 mL) of the olive oil over low heat. Add the shallots, chiles, and garlic and sauté for 3 minutes, taking care not to burn the garlic. Add the stock, cream or milk, wine, nutmeg, ginger, and ground chile and bring the mixture to a boil. Lower the heat to a simmer and cook for 20 minutes, stirring occasionally, until the mixture is thickened and reduced by one-third.
In a large, heavy skillet, heat 1 tablespoon (15 mL) of the olive oil over low heat. Add the shallots, chiles, and garlic and sauté for 3 minutes, taking care not to burn the garlic. Add the stock, cream or milk, wine, nutmeg, ginger, and ground chile and bring the mixture to a boil. Lower the heat to a simmer and cook for 20 minutes, stirring occasionally, until the mixture is thickened and reduced by one-third.
2.
Add the brie, a few pieces at a time, stirring until the cheese melts. Remove the skillet from the heat and cover it to keep everything warm.
Add the brie, a few pieces at a time, stirring until the cheese melts. Remove the skillet from the heat and cover it to keep everything warm.
3.
In a separate large skillet, heat the remaining 2 tablespoons (30 mL) olive oil over medium heat. Add the snow peas, bell peppers, squash, and mushrooms and sauté for 3 minutes.
In a separate large skillet, heat the remaining 2 tablespoons (30 mL) olive oil over medium heat. Add the snow peas, bell peppers, squash, and mushrooms and sauté for 3 minutes.
4.
Cook the fettuccine according to the package directions until al dente, drain it, and pour into a heated bowl. Add the sautéed vegetables and the chile-wine sauce and gently toss them with the pasta. Serve immediately.
Pasta from HellCook the fettuccine according to the package directions until al dente, drain it, and pour into a heated bowl. Add the sautéed vegetables and the chile-wine sauce and gently toss them with the pasta. Serve immediately.
Yield: 4 servings
Heat Scale: Hot, verging on Extremely Hot
“This dish is on the outer limits,” says Chris Schlesinger, owner of the East Coast Grill in Cambridge, Massachusetts. He featured this pasta in an article he wrote for me entitled “Equatorial Cuisine.” The East Coast Grill’s Inner Beauty Hot Sauce is available at gourmet shops and by mail order.
2 tablespoons (30 mL) olive oil
1 yellow onion, peeled and cut in small dice
1 red bell pepper, stem and seeds removed, cut in small dice
2 bananas, sliced
¼ cup (59 mL) pineapple juice
Juice of 3 oranges
Juice of 2 limes
¼ cup (59 mL) chopped fresh cilantro
3-4 tablespoons (45-60 mL) minced habanero chiles (or substitute ⅓ cup
[79 mL] Inner Beauty Hot Sauce or other habanero-based sauce)
2 teaspoons (10 mL) butter
¼ cup (59 mL) grated Parmesan cheese, divided
1 pound (454 g) dried fettuccine
Salt, to taste
Freshly cracked black pepper, to taste
1 yellow onion, peeled and cut in small dice
1 red bell pepper, stem and seeds removed, cut in small dice
2 bananas, sliced
¼ cup (59 mL) pineapple juice
Juice of 3 oranges
Juice of 2 limes
¼ cup (59 mL) chopped fresh cilantro
3-4 tablespoons (45-60 mL) minced habanero chiles (or substitute ⅓ cup
[79 mL] Inner Beauty Hot Sauce or other habanero-based sauce)
2 teaspoons (10 mL) butter
¼ cup (59 mL) grated Parmesan cheese, divided
1 pound (454 g) dried fettuccine
Salt, to taste
Freshly cracked black pepper, to taste
1.
In a large saucepan, heat the oil over medium heat. Add the onion and red bell pepper and sauté for about 4 minutes. Add the bananas, pineapple juice, and orange juice. Simmer over medium heat for 5 minutes, until the bananas are soft. Remove the pan from the heat. Add the lime juice, cilantro, habaneros or hot sauce, and 3 tablespoons (45 mL) of the Parmesan cheese and mix well.
In a large saucepan, heat the oil over medium heat. Add the onion and red bell pepper and sauté for about 4 minutes. Add the bananas, pineapple juice, and orange juice. Simmer over medium heat for 5 minutes, until the bananas are soft. Remove the pan from the heat. Add the lime juice, cilantro, habaneros or hot sauce, and 3 tablespoons (45 mL) of the Parmesan cheese and mix well.
2.
In a large pot of boiling salted water, cook the fettuccine until al dente, about 8 to 10 minutes. Drain the pasta and transfer it to a large bowl.
In a large pot of boiling salted water, cook the fettuccine until al dente, about 8 to 10 minutes. Drain the pasta and transfer it to a large bowl.
3.
Add the chile mixture and mix well. Season with salt and pepper and garnish with the remaining grated Parmesan.
Orzo from HadesAdd the chile mixture and mix well. Season with salt and pepper and garnish with the remaining grated Parmesan.
Yield: 8 servings
Heat Scale: Hot
Edward Janos, an executive chef, sent me this recipe with the comment that chile peppers and sauces make ordinary foods exciting. Sometimes, as in this orzo recipe, chiles make them dynamite. Orzo is a small, rice-shaped pasta slightly smaller than a pine nut that is often used as a substitute for rice. This dish, which is a signature menu item at whatever restaurant Edward is toiling, is so hot and is served in such quantities that the restaurant advertises that if guests can eat it all, it’s free.
½ cup (118 mL) olive oil
1 habanero chile, stem removed, minced
1 serrano chile, stem removed, minced
1 large poblano chile, stem removed, julienned
2 cloves garlic, peeled and minced
10 medium shiitake mushrooms, julienned
¾ cup (177 mL) green onions, minced
8 cups (1.9 L) cooked orzo pasta, al dente
2 cups (473 mL) spinach, roughly chopped
1½ cups (354 mL) broccoli, blanched and chopped
6 tablespoons (90 mL) fresh basil, chopped fine
Salt, to taste
1 tablespoon (15 mL) habanero hot sauce of your choice from Chapter 2
1 cup (236 mL) reduced Classic Chicken Stock (page 46)
1 cup (236 mL) grated parmigiano-reggiano cheese
1 habanero chile, stem removed, minced
1 serrano chile, stem removed, minced
1 large poblano chile, stem removed, julienned
2 cloves garlic, peeled and minced
10 medium shiitake mushrooms, julienned
¾ cup (177 mL) green onions, minced
8 cups (1.9 L) cooked orzo pasta, al dente
2 cups (473 mL) spinach, roughly chopped
1½ cups (354 mL) broccoli, blanched and chopped
6 tablespoons (90 mL) fresh basil, chopped fine
Salt, to taste
1 tablespoon (15 mL) habanero hot sauce of your choice from Chapter 2
1 cup (236 mL) reduced Classic Chicken Stock (page 46)
1 cup (236 mL) grated parmigiano-reggiano cheese
1.
In a sauté pan, heat the olive oil over medium heat. Add the habanero, serrano, poblano, garlic, mushroom, and green onions and sauté for about 2 minutes, stirring constantly.
In a sauté pan, heat the olive oil over medium heat. Add the habanero, serrano, poblano, garlic, mushroom, and green onions and sauté for about 2 minutes, stirring constantly.
2.
Add the orzo, spinach, broccoli, and basil and cook until heated through, stirring. Add the salt, hot sauce, and chicken stock, and cook until heated through, stirring constantly.
Add the orzo, spinach, broccoli, and basil and cook until heated through, stirring. Add the salt, hot sauce, and chicken stock, and cook until heated through, stirring constantly.
3.
Serve the pasta topped with the cheese.
Sonoran EnchiladasServe the pasta topped with the cheese.
Yield: 4-6 servings
Heat Scale: Medium to Hot, depending on the amount of sauce
From Antonio Heras-Duran and Cindy Castillo, who took Mary Jane and I on a chiltepin tour of Sonora, comes this regional specialty. These enchiladas are not the same as those served north of the border. The main differences are the use of freshly made, thick corn tortillas and the fact that the enchiladas are not baked. I dined on these enchiladas one night in Tucson as they were prepared by Cindy, who is wellversed in Sonoran cookery.
15-20 chiltepins (or piquins), crushed
15 dried red New Mexican chiles, stems and seeds removed
2 teaspoons (10 mL) salt, divided
3 cloves garlic, peeled
1 teaspoon (5 mL) vegetable oil, plus more for deep frying
1 teaspoon (5 mL) all-purpose flour
2 cups (473 mL) masa harina
1 egg
1 teaspoon (5 mL) baking powder
2 cups (473 mL) grated queso blanco or Monterey Jack cheese
Shredded lettuce for serving
3-4 green onions, white part only, minced
15 dried red New Mexican chiles, stems and seeds removed
2 teaspoons (10 mL) salt, divided
3 cloves garlic, peeled
1 teaspoon (5 mL) vegetable oil, plus more for deep frying
1 teaspoon (5 mL) all-purpose flour
2 cups (473 mL) masa harina
1 egg
1 teaspoon (5 mL) baking powder
2 cups (473 mL) grated queso blanco or Monterey Jack cheese
Shredded lettuce for serving
3-4 green onions, white part only, minced
1.
In a saucepan, combine the two kinds of chiles with 1 teaspoon (5 mL) of the salt. Add enough water to cover. Boil for 10 or 15 minutes or until the chiles are quite soft. Remove the pan from the heat and allow the chiles to cool.
In a saucepan, combine the two kinds of chiles with 1 teaspoon (5 mL) of the salt. Add enough water to cover. Boil for 10 or 15 minutes or until the chiles are quite soft. Remove the pan from the heat and allow the chiles to cool.
2.
Transfer the chiles and their water to a blender. Add the garlic and purée. Strain the mixture, mash the pulp through the strainer, and discard the skins.
Transfer the chiles and their water to a blender. Add the garlic and purée. Strain the mixture, mash the pulp through the strainer, and discard the skins.
3.
In a separate saucepan, heat 1 teaspoon (5 mL) of the oil over medium heat. Add the flour and brown, taking care that it does not burn. Add the chile purée and boil for 5 or 10 minutes, until the sauce has thickened slightly. Remove the pan from the heat and keep the mixture warm.
In a separate saucepan, heat 1 teaspoon (5 mL) of the oil over medium heat. Add the flour and brown, taking care that it does not burn. Add the chile purée and boil for 5 or 10 minutes, until the sauce has thickened slightly. Remove the pan from the heat and keep the mixture warm.
4.
To make the tortillas, thoroughly mix together the masa, egg, baking powder, and remaining 1 teaspoon (5 mL) salt. Add just enough water to make a dough. Using a tortilla press, make the tortillas. In a skillet, heat enough oil to deep-fry the tortillas. Add the tortillas one at a time and fry until they puff up and turn slightly brown. Transfer them to paper towels to drain and keep them warm.
To make the tortillas, thoroughly mix together the masa, egg, baking powder, and remaining 1 teaspoon (5 mL) salt. Add just enough water to make a dough. Using a tortilla press, make the tortillas. In a skillet, heat enough oil to deep-fry the tortillas. Add the tortillas one at a time and fry until they puff up and turn slightly brown. Transfer them to paper towels to drain and keep them warm.
5.
Place a tortilla on each plate and spoon a generous amount of sauce over it. Top with the cheese, lettuce, and green onions.
Enchiladas Very VerdePlace a tortilla on each plate and spoon a generous amount of sauce over it. Top with the cheese, lettuce, and green onions.
Yield: 6 servings (2 filled tortillas per person)
Heat Scale: Medium
To illustrate the contrasting styles of Mexican enchiladas that I serve, here is a recipe I found in Mexico many years ago. About twenty years ago, I used to make enchiladas with sour cream and then bake them, with mixed results. In Mexico at that time, there was no sour cream as we know it, so cooks used a cream-cheese type cream with excellent results. The beans and the corn add some crunch to the creamy onion filling, all adding up to a “rave” entrée. Serve these enchiladas with a rice dish from Chapter 13 and sliced tomatoes drizzled with olive oil and sprinkled with ground red chile. (Note: I prefer La Victoria Brand Green Taco Sauce because it has a lot of the tomatillo taste that I like. However, other brands may be just as good—just check the ingredients to make sure that a fair amount of tomatillos are included.
8 ounces (224 g) low-fat cream cheese, softened
½ cup (118 mL) Super-Rich Vegetable Stock (page 48), divided
1 cup (236 mL) low-fat milk, divided
1 cup (236 mL) finely chopped onions
1½ cups (354 mL) chopped green New Mexico chile, roasted, peeled, stems and seeds removed, chopped (or substitute 6 poblano chiles)
1 (10-ounce [280 g]) jar green taco sauce (see Note)
2 fresh serrano chiles, stems and seeds removed
½ cup (118 mL) fresh cilantro
1 egg (or an equivalent amount egg substitute)
½ teaspoon (2.5 mL) salt (optional)
¼ teaspoon (1.25 mL) freshly ground black pepper
1 cup (236 mL) half-and-half (or substitute more low-fat milk)
¼ cup (59 mL) vegetable oil, divided
12 corn tortillas
1½ cups (354 mL) cooked pinto beans or black beans
1¼ cups (295 mL) lightly cooked whole kernel corn
½ cup (118 mL) Super-Rich Vegetable Stock (page 48), divided
1 cup (236 mL) low-fat milk, divided
1 cup (236 mL) finely chopped onions
1½ cups (354 mL) chopped green New Mexico chile, roasted, peeled, stems and seeds removed, chopped (or substitute 6 poblano chiles)
1 (10-ounce [280 g]) jar green taco sauce (see Note)
2 fresh serrano chiles, stems and seeds removed
½ cup (118 mL) fresh cilantro
1 egg (or an equivalent amount egg substitute)
½ teaspoon (2.5 mL) salt (optional)
¼ teaspoon (1.25 mL) freshly ground black pepper
1 cup (236 mL) half-and-half (or substitute more low-fat milk)
¼ cup (59 mL) vegetable oil, divided
12 corn tortillas
1½ cups (354 mL) cooked pinto beans or black beans
1¼ cups (295 mL) lightly cooked whole kernel corn
1.
Preheat the oven to 350°F (180°C).
Preheat the oven to 350°F (180°C).
2.
In a large mixing bowl, beat the cream cheese until it is smooth. Add ¼ cup (59 mL) of the stock and ¼ cup (59 mL) of the milk and beat until the mixture is thoroughly blended. Mix in the chopped onions. Set aside.
In a large mixing bowl, beat the cream cheese until it is smooth. Add ¼ cup (59 mL) of the stock and ¼ cup (59 mL) of the milk and beat until the mixture is thoroughly blended. Mix in the chopped onions. Set aside.
3.
In a blender, combine the green chile, the green taco sauce, the serrano chiles, the cilantro, the egg, the salt and black pepper, the remaining stock, the remaining milk, and the half-and-half. Blend on high speed for 15 seconds. Transfer the purée to a bowl.
In a blender, combine the green chile, the green taco sauce, the serrano chiles, the cilantro, the egg, the salt and black pepper, the remaining stock, the remaining milk, and the half-and-half. Blend on high speed for 15 seconds. Transfer the purée to a bowl.
4.
In a small, heavy skillet, heat 2 tablespoons (30 mL) of the oil. When the oil is hot enough to sizzle when you flick a drop of water into it, quickly fry the tortillas, one at a time, about 5 seconds per side. Drain the fried tortillas on layers of paper towels.
In a small, heavy skillet, heat 2 tablespoons (30 mL) of the oil. When the oil is hot enough to sizzle when you flick a drop of water into it, quickly fry the tortillas, one at a time, about 5 seconds per side. Drain the fried tortillas on layers of paper towels.
5.
Dip a tortilla into the purée, drain it for a second, and place it in a 9 × 13-inch (22.5 × 32.5 cm) baking dish. (This procedure is messy.) Spread the tortilla with some of the cream cheese-onion mix and add 2 tablespoons (30 mL) of the beans and 1 tablespoon (15 mL) of the corn. Tightly roll up the tortilla and place it at one end of the glass casserole, seam-side
down. Fill the remaining tortillas and place in the pan. Pour the remaining sauce over the filled tortillas.
Dip a tortilla into the purée, drain it for a second, and place it in a 9 × 13-inch (22.5 × 32.5 cm) baking dish. (This procedure is messy.) Spread the tortilla with some of the cream cheese-onion mix and add 2 tablespoons (30 mL) of the beans and 1 tablespoon (15 mL) of the corn. Tightly roll up the tortilla and place it at one end of the glass casserole, seam-side
down. Fill the remaining tortillas and place in the pan. Pour the remaining sauce over the filled tortillas.
6.
Bake for 15 to 20 minutes.
Vegetable Enchiladas with Chipotle Cream SauceBake for 15 to 20 minutes.
Yield: 4 servings
Heat Scale: Mild
These enchiladas from Nancy Gerlach are about the tastiest meatless enchiladas imaginable. Rice can be substituted for or combined with the pinto beans, or you could use black beans and corn.
2 chipotle chiles in adobo, stems removed
4 canned tomatillos, drained
1¼ cups (295 mL) heavy cream
1½ teaspoons (7.5 mL) sugar
¼ teaspoon (1.25 mL) ground cinnamon
1-2 tablespoons (15-30 mL) vegetable oil
1 cup (236 mL) chopped onion
2 cloves garlic, peeled and chopped
1 medium potato, diced, boiled, and drained
1 zucchini, diced
1 cup (236 mL) chopped mushrooms
4 green New Mexican chiles, roasted, peeled, stems and seeds removed, diced
1½ teaspoons (7.5 ml) dried oregano
¼ teaspoon (1.25 mL) ground cumin
½ cup (118 mL) cooked pinto beans
1 cup (236 mL) grated longhorn cheese
8 corn tortillas
4 canned tomatillos, drained
1¼ cups (295 mL) heavy cream
1½ teaspoons (7.5 mL) sugar
¼ teaspoon (1.25 mL) ground cinnamon
1-2 tablespoons (15-30 mL) vegetable oil
1 cup (236 mL) chopped onion
2 cloves garlic, peeled and chopped
1 medium potato, diced, boiled, and drained
1 zucchini, diced
1 cup (236 mL) chopped mushrooms
4 green New Mexican chiles, roasted, peeled, stems and seeds removed, diced
1½ teaspoons (7.5 ml) dried oregano
¼ teaspoon (1.25 mL) ground cumin
½ cup (118 mL) cooked pinto beans
1 cup (236 mL) grated longhorn cheese
8 corn tortillas
1.
Preheat the oven to 350°F (180°C).
Preheat the oven to 350°F (180°C).
2.
To make the sauce, combine the chiles and tomatillos in a blender or food processor and purée until smooth. Transfer the purée to a saucepan and add the cream, sugar, and cinnamon. Simmer until thickened, about 10 minutes.
To make the sauce, combine the chiles and tomatillos in a blender or food processor and purée until smooth. Transfer the purée to a saucepan and add the cream, sugar, and cinnamon. Simmer until thickened, about 10 minutes.
3.
To make the filling, heat the oil in a sauté pan over medium heat. Add the onion and garlic and sauté until soft. Add the potato and zucchini and cook until the potato is browned and the zucchini is done but still crisp, 3 to 5 minutes. Add the mushrooms, green chile, oregano, and cumin and sauté until the mushrooms are soft, about 5 minutes. Remove the pan from the heat and stir in the beans and cheese.
To make the filling, heat the oil in a sauté pan over medium heat. Add the onion and garlic and sauté until soft. Add the potato and zucchini and cook until the potato is browned and the zucchini is done but still crisp, 3 to 5 minutes. Add the mushrooms, green chile, oregano, and cumin and sauté until the mushrooms are soft, about 5 minutes. Remove the pan from the heat and stir in the beans and cheese.
4.
Soften the tortillas in a microwave by individually wrapping them in plastic and zapping each tortilla on high for 10 seconds. Fill the tortillas with the vegetables and roll them up. Arrange the enchiladas seam-side down in a baking dish. Bake until the cheese melts, about 10 minutes. Top them with the sauce, garnish them with the cheese, and serve.
Grilled Brie Quesadillas with Caribbean SalsaSoften the tortillas in a microwave by individually wrapping them in plastic and zapping each tortilla on high for 10 seconds. Fill the tortillas with the vegetables and roll them up. Arrange the enchiladas seam-side down in a baking dish. Bake until the cheese melts, about 10 minutes. Top them with the sauce, garnish them with the cheese, and serve.
Yield: 4 servings
Heat Scale: Hot
These South-of-the-Border grilled cheese sandwiches can be made with either corn or flour tortillas. According to Nancy Gerlach, in Mexico, they are often made with uncooked corn tortillas that are filled and then fried, but it is easier to use cooked ones. Cheese is the traditional filling, but almost anything will work. Instead of folding them over as in this recipe, you can layer the tortillas with the filling, cook the stack, and then cut it like a pie.
1½ cups (295 mL) finely diced pineapple
3 tomatillos, husks removed, finely diced
½-1 habanero chile, stem and seeds removed, finely diced (or substitute ground habanero)
2 tablespoons (30 mL) chopped fresh cilantro
1 teaspoon (5 mL) grated ginger
2 tablespoons (30 mL) vegetable oil, divided
8 ounces (224 g) brie, rinds removed, cut in wide strips (or substitute 8
ounces [224 g] goat cheese, crumbled)
4 (8-inch [20 cm]) flour tortillas
3 tomatillos, husks removed, finely diced
½-1 habanero chile, stem and seeds removed, finely diced (or substitute ground habanero)
2 tablespoons (30 mL) chopped fresh cilantro
1 teaspoon (5 mL) grated ginger
2 tablespoons (30 mL) vegetable oil, divided
8 ounces (224 g) brie, rinds removed, cut in wide strips (or substitute 8
ounces [224 g] goat cheese, crumbled)
4 (8-inch [20 cm]) flour tortillas
1.
In a bowl, combine the pineapple, tomatillos, chile, cilantro, and ginger, and 2 teaspoons (10 mL) of the oil.
In a bowl, combine the pineapple, tomatillos, chile, cilantro, and ginger, and 2 teaspoons (10 mL) of the oil.
2.
Prepare the grill.
Prepare the grill.
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