1,001 Best Hot and Spicy Recipes (106 page)

 

1½ cups (354 mL) finely chopped walnuts
¼ cup (59 mL) chopped green bell pepper
¼ cup (59 mL) chopped red bell pepper
½ cup (118 mL) chopped green New Mexican chile
3 cloves garlic, peeled and minced
4 green onions, peeled and chopped
¼ cup (59 mL) chopped carrots
1¼ cups (295 mL) thawed frozen spinach, finely chopped
1½ cups (354 mL) whole wheat bread crumbs
1 tablespoon (15 mL) chopped tarragon
2 tablespoons (30 mL) chopped celery
¼ cup (59 mL) mayonnaise
¼ teaspoon (1.25 mL) freshly ground black pepper
2 tablespoons (30 mL) butter

 

1.
In a large bowl, combine all the ingredients except the butter. Shape the mixture into 6 patties. In a large skillet, melt the butter over medium heat. Add the patties and sauté, browning on both sides, until cooked, about 8 to 10 minutes total.

Yield: 6 servings

Heat Scale: Mild

 

1 pound (454 g) firm tofu
2 teaspoons (10 mL) ground red New Mexican chile
½ teaspoon (2.5 mL) dill weed
⅓ cup (79 mL) grated Monterey Jack cheese
2 cups (473 mL) mashed potatoes
6 shallots, peeled and chopped
½ cup (118 mL) bread crumbs
2 tablespoons (30 mL) butter

 

1.
Place the tofu in a colander and drain thoroughly. When it has completely drained, pat it dry with paper towels, chop it into small pieces, and place it in a bowl.

2.
To the tofu, add the ground chile, dill weed, cheese, potatoes, and shallots. Mix well and shape the mixture into 6 patties. Gently coat each burger with the bread crumbs.

3.
In a large skillet, melt the butter over medium heat. Add the patties and cook for about 5 minute on each side.

Yield: 4 servings

Heat Scale: Medium

 

For the Tofu:
¼ cup (59 mL) tamari
½ cup (118 mL) water
1 tablespoon (15 mL) brown sugar
½ teaspoon (2.5 mL) grated fresh ginger
2 cloves garlic, peeled and minced
1 pound (454 g) firm tofu, rinsed, drained, carefully squeezed dry in a clean towel, and sliced ½-inch (1 cm) thick
1 cup (236 mL) unbleached all-purpose flour
1 tablespoon (15 mL) ground red New Mexican chile
½ cup (118 mL) peanut oil
1 tablespoon (15 mL) Chile Oil (page 16)

 

1.
In a shallow dish, mix together the tamari, water, brown sugar, ginger, and garlic. Add the sliced tofu. Marinate for 1 hour.

2.
In a small bowl, mix together the flour and ground chile In a skillet, heat the peanut and chile oils over medium heat. Lightly flour the tofu patties and fry them until lightly browned. Reserve 2 tablespoons (30 mL) of the oil.

For the Spicy Chile Sauce:
2 tablespoons (30 mL) peanut-chile oil reserved from frying the tofu
2 cloves garlic, peeled and minced
2 green onions, chopped
3 serrano chiles, stems and seeds removed, minced
1 tablespoon (15 mL) freshly squeezed lemon juice
1 teaspoon (5 mL) freshly grated ginger
3 tablespoons (45 mL) tamari
¼ cup (59 mL) water
¼ cup (59 mL) dry sherry
1 tablespoon (15 mL) chopped fresh cilantro

 

1.
In a skillet, heat the peanut-chile oil over medium heat. Add the garlic, onions, and chiles and fry for 2 to 3 minutes. Add the remaining lemon juice, ginger, tamari, water, and sherry and simmer for 5 minutes. Add the cilantro and stir. Serve the sauce with the patties over mung bean noodles or rice.

Yield: 4 servings

Heat Scale: Mild

 

1 tablespoon (15 mL) vegetable oil
2 medium onions, peeled and thinly sliced
¼ cup (59 mL) chopped green New Mexican chile
2 cups (473 mL) mushrooms, thinly sliced
8 ounces (224 g) seitan, cut into thin rectangles
¼ cup (59 mL) white wine
½ cup (118 mL) fresh thyme, chopped
¼ cup (59 mL) tahini
1 teaspoon (5 mL) prepared Dijon mustard

 

1.
In a sauté pan, heat the oil over low heat. Add the onions, chile, and mushrooms and sauté for 20 minutes. Add the seitan and white wine and simmer until the seitan is heated through, about 3 minutes. Remove the mixture from the heat and gently stir in the thyme, tahini, and Dijon mustard. Serve immediately over rice.

Yield: 4 servings

Heat Scale: Medium

 

8 ounces (224 g) firm, water-packed tofu, drained and cut into ½-inch
(1 cm) cubes
¼ cup (59 mL) Super-Rich Vegetable Stock (page 48)
1 teaspoon (5 mL) cornstarch
2 teaspoons (10 mL) red chile paste (available at Asian markets)
2 teaspoons (10 mL) brown sugar
1 tablespoon (15 mL) soy sauce
1 teaspoon (5 mL) peanut oil
4 tablespoons (60 mL) safflower oil, divided
3 cups (708 mL) mushrooms, stemmed and sliced
1 tablespoon (15 mL) minced fresh ginger
2 cloves garlic, peeled and minced
2 tablespoons (30 mL) minced jalapeño chile
½ cup (118 mL) sliced red bell pepper
½ cup (118 mL) sliced green onions
Freshly cooked rice for serving

 

1.
Place a double layer of paper towels in a colander. Place the tofu cubes on the towels and let them drain for at least 25 minutes.

2.
In a bowl, combine the vegetable broth and cornstarch and stir until the cornstarch is dissolved. Whisk in the chile paste, brown sugar, soy sauce, and peanut oil. Set the mixture aside.

3.
In a wok or large sauté pan, heat 2 tablespoons (30 mL) of the safflower oil over high heat. Add the tofu and stir-fry until it is light brown. Using a slotted spoon, transfer the tofu to a plate. Add the remaining safflower oil to the wok. Add the mushrooms and stir-fry for about 5 minutes. Add the ginger, garlic, chile, bell pepper, and green onions. Add the tofu and stir-fry for about for 1 minute. Stir the broth-cornstarch mixture into the wok and bring to a boil. Divide rice among plates and top it with the tofuvegetable mix.

Yield: 4-5 servings

Heat Scale: Mild

 

3 tablespoons (45 mL) fine-quality olive oil
1 onion, peeled and diced
1 pound (454 g) button mushrooms, washed and sliced
⅛ ounce (3.5 g) dried porcini mushrooms, rehydrated, rinsed, and diced
3 tablespoons (45 mL) all-purpose flour
¼ cup (59 mL) dry white wine
¾ cup (177 mL) Super-Rich Vegetable Stock (page 48)
1 clove garlic, peeled and minced
½ teaspoon (2.5 mL) dried thyme
½ teaspoon (2.5 mL) dried basil
2 tablespoons (30 mL) hot Hungarian paprika (Szeged brand preferred)
2 teaspoons (10 mL) ground red New Mexican chile
3 tablespoons (45 mL) minced fresh parsley
2 tablespoons (30 mL) minced fresh chives
2 cups (473 mL) low-fat sour cream (or use a mix of sour cream and plain yogurt)
Salt, to taste
Freshly ground black pepper, to taste
12-16 ounces (336-454 g) wide noodles, cooked

 

1.
In a large skillet with a lid, heat the olive oil over medium heat. Add the onions and sauté for 1 minute. Add all the mushrooms and sauté for a minute or two, until only some of the mushroom juice is left. Sprinkle the mixture with the flour and toss lightly, until the vegetables are evenly coated.

2.
Add the wine and stock and stir until the mixture starts to thicken. Reduce the heat to a simmer and add the garlic, thyme, basil, paprika, and ground chile. Cover the pan and let the mixture simmer for about 15 minutes to blend the flavors. Check to see that there is enough liquid in the skillet; if more is needed, add stock or wine.

3.
Add the parsley, chives, and sour cream and stir thoroughly. Do not let the mixture boil. Add salt and pepper to taste.

4.
Serve over the wide boiled noodles and garnish with more parsley if desired. If you have enough of the vegetable stock on hand, try boiling the noodles (either white or spinach) in it for a richer flavor.

Yield: 4 servings

Heat Scale: Medium

 

4 cups (.95 L) Super-Rich Vegetable Stock (page 48), divided
1½ cups (354 mL) cornmeal
3 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped (or substitute ½ cup [118 mL] chopped New Mexican green chile)
1 cup (236 mL) shredded jalapeño cheese
1 cup (236 mL) shredded fontina cheese
½ cup (118 mL) grated Parmesan cheese
½ cup (118 mL) half-and-half

 

1.
Preheat the oven to 350°F (180°C). Lightly grease a shallow, 6-cup (1.5 L) casserole.

2.
In a saucepan, bring 2 cups (473 mL) of the stock to a boil. In a mixing bowl, combine the remaining broth and the cornmeal and stir until smooth. Pour the cornmeal mixture into the boiling broth. Cook over medium heat for about 10 minutes, or until the polenta clings to the side of the pan.

3.
Pour half the polenta into the casserole. Smooth out the batter with a spatula, then sprinkle half of the green chile and half of the cheeses evenly over the mixture. Pour the half-and-half over the batter. Spoon the remaining polenta over the top of the prepared casserole. Sprinkle with the rest of the chile and top with the remaining cheeses. Bake until the polenta is bubbly, about 25 minutes. Let cool for 10 to 15 minutes before serving.

Yield: 8 sandwiches

Heat Scale: Medium

 

1 cup (236 mL) plain nonfat yogurt
2 tablespoons (30 mL) tahini
2 teaspoons (10 mL) lime juice
2 teaspoons (10 mL) paprika
1 shallot, peeled and minced
4 pocket pita breads, sliced in half
8 ounces (224 g) tofu, drained and cut into pita-size slices
2 tomatoes, chopped fine
1 avocado, peeled, pitted, and sliced into crescents
½ cup (118 mL) chopped New Mexican chile
¼ cup (59 mL) chopped mint
8 sprigs parsley

1.
In a small bowl, combine the yogurt, tahini, lime juice, paprika, and shallots. Mix well and set aside.

2.
Open each pita pocket. Separate the tofu into 8 equal portions. Insert 1 portion of tofu in each pocket, along with equal parts tomatoes, avocado, chile, and mint. Spoon 2 teaspoons (10 mL) of the yogurt-tahini sauce into each pocket. Garnish with parsley.

Yield: 4 servings

Heat Scale: Medium

 

¼ cup (59 mL) Super-Rich Vegetable Stock (page 48)
1 tablespoon (15 mL) soy sauce
4 cloves garlic, peeled and minced, divided
1 tablespoon (15 mL) dry sherry
1 tablespoon (15 mL) hoisin sauce
2 teaspoons (10 mL) sesame oil
1 teaspoon (5 mL) chile paste or hot bean sauce
1 teaspoon (5 mL) minced ginger
¼ teaspoon (1.25 mL) ground white pepper
1 pound (454 g) thin Chinese egg noodles
1 tablespoon (15 mL) peanut oil
3 or 4 Thai chiles (or other small, dried Asian chiles)
1 medium onion, peeled and julienned
¼ cup (59 mL) dry sherry
1 red bell pepper, stem and seeds removed, julienned
1 cup (236 mL) sliced mushrooms
2 carrots, julienned
¼ pound (113 g) pea pods
1½ tablespoons (22.5 mL) cornstarch mixed with 1½ tablespoons [22.5 mL] water
2 cups (473 mL) julienned Napa cabbage
½ cup (118 mL) chopped green onions

 

1.
In a bowl, combine the vegetable stock, the soy sauce, half the garlic, the sherry, the hoisin sauce, the sesame oil, the chile paste, the ginger, and the white pepper.

2.
Cook the noodles according to the package directions. Drain the noodles and toss them lightly with oil to prevent sticking.

3.
Heat a skillet or wok until very hot and add the peanut oil. Stir-fry the remaining garlic, chiles, and onions until translucent. Add the sherry and reduce for 1 minute.

4.
Add the bell pepper, mushrooms, carrots, and pea pods and stir to coat. Cover and cook for 1 minute. Add the sauce, cover, and cook for 4 minutes.

The vegetables should still be crisp. Raise the heat and slowly stir in the cornstarch mixture until the sauce thickens.