1,001 Best Hot and Spicy Recipes (12 page)

2.
In a skillet, heat the oil over medium heat. Add the chile mixture. Sauté the mixture for 20 minutes, stirring constantly.

Yield: About 2 cups (473 mL)

Heat Scale: Hot

 

10 shallots, peeled and diced
4 cloves garlic, peeled and minced
10 fresh chiltepin, piquin, or Thai chiles, stems removed, minced with
the seeds (or substitute 5 fresh red serranos)
4 kaffir lime leaves, minced as finely as possible (available in Asian markets)
1 teaspoon (5 mL) shrimp paste
4 (2-inch [5 cm]) stalks lemongrass, minced
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) crushed black peppercorns
2 tablespoons (30 mL) lime juice
⅓ cup (79 mL) peanut oil

 

1.
Combine all ingredients in a bowl, stir well, and allow to sit for 1 hour at room temperature to blend the flavors.

Yield: About 2 cups (473 mL)

Heat Scale: Medium

 

4 fresh serrano or jalapeño chiles, stems and seeds removed, chopped
½ cup (118 mL) dried shrimp
¼ cup (59 mL) lime juice (fresh preferred)
¼ cup (59 mL) distilled white vinegar
1 tablespoon (15 mL) sugar
1 cucumber, peeled and diced
½ cup (118 mL) diced pineapple chunks (fresh preferred)
4 green onions, chopped, including a little of the green
Salt, to taste

 

1.
Combine the chiles, shrimp, lime juice, vinegar, and sugar in a blender and purée until smooth.

2.
Toss the remaining ingredients with the dressing and let sit for 2 to 3 hours to blend the flavors before serving.

Yield: 6 servings

Heat Scale: Medium

 

1 tablespoon (15 mL) vegetable oil
1 small onion, peeled and chopped
3 red serrano or jalapeño chiles, stems and seeds removed, chopped
1 whole pineapple, peeled, cored, and chopped
1 teaspoon (5 mL) ground cinnamon
2 tablespoons (30 mL) brown sugar
Salt, to taste

 

1.
In a wok, heat the oil over high heat. Add the onion and chiles and stir-fry for 2 minutes. Add the remaining ingredients and stir-fry for 10 minutes.

 

Variation

To make petjili mangaa, replace the pineapple with 2 cups (473 mL) chopped mangos.

Yield: 1 cup (236 mL)

Heat Scale: Extremely Hot

 

1 cup (236 mL) small dried red chiles, such as Thai or santaka, stems removed
1 cup (236 mL) peanut oil
Freshly ground black pepper, to taste (optional)

 

1.
Combine all the ingredients in a small saucepan and cook over high heat until the oil begins to boil. Cook for 5 minutes, taking care that the chiles do not burn. Remove the pan from the heat and allow the mixture to sit for about 4 hours.

2.
Strain the peppers and transfer the oil to a bottle. Store in a dark place.

Yield: 1 cup (236 mL)

Heat Scale: Medium

 

¼ cup (59 mL) brown mustard seeds
½ cup (118 mL) yellow mustard powder
2 tablespoons (30 mL) Chinese vegetarian black vinegar (available in Asian markets, or substitute rice or distilled white vinegar)
3 tablespoons (45 mL) Chinese plum sauce (available in Asian markets)
⅓ cup (79 mL) grated ginger
1 tablespoon (15 mL) brown sugar
1 teaspoon (5 mL) finely minced garlic

 

1.
Place the mustard seeds in a spice mill or coffee grinder and process to a powder.

2.
In a bowl, combine the mustards and add the vinegar, plum sauce, and ¼ cup (59 mL) water. Stir to form a paste. Add the ginger, sugar, and garlic and mix well.

3.
Spoon the mustard into a sterilized jar and refrigerate for 1 week before using.

Yield: ¼-⅓ cup (59-79 mL)

Heat Scale: Hot

 

3-4 tablespoons (45-60 mL) crushed togarashi chile (or substitute takanot- sume, santaka, or piquin chiles)
1 tablespoon (15 mL) dried orange or tangerine peel
2 teaspoons (10 mL) white sesame seeds
2 teaspoons (10 mL) black sesame seeds
1 teaspoon (5 mL) Sichuan (sansho or fagara) pepper (available by mail order, or substitute equal amounts of anise and allspice)
1 teaspoon (5 mL) shredded nori (available in Asian markets)
½ teaspoon (2.5 mL) ground ginger

 

1.
Place all the ingredients in a spice mill or coffee grinder and process to a coarse powder. Store the mixture in an airtight container.

Yield: About 4 cups (.95 L)

Heat Scale: Medium

 

1 head Chinese cabbage, coarsely chopped
1 tablespoon (15 mL) salt
5 green or fresh red New Mexican chiles, roasted and peeled, stems and seeds removed, chopped fine
2 tablespoons (30 mL) grated fresh ginger
6 green onions, chopped (including the greens)
1 clove garlic, peeled and minced

 

1.
In a large mixing bowl, sprinkle the cabbage with the salt, cover, and let stand for 1 hour. Rinse well with cold water and drain. Return the cabbage to the bowl.

2.
Add the remaining ingredients, stir well, and add water to cover. Allow the mixture to pickle in the refrigerator for 3 or 4 days.

3.
To serve, drain off the water and warm to room temperature.

Yield: About 2½ cups (591 mL)

Heat Scale: Medium

 

2 cups (473 mL) freshly grated coconut
1 cup (236 mL) chopped fresh cilantro leaves
3 tablespoons (45 mL) lemon juice
1 tablespoon (15 mL) minced fresh ginger
1 green chile, such as serrano or jalapeño, seeds and stem removed, minced
Salt, to taste

 

1.
In a bowl, combine all the ingredients and mix well. Allow to sit, covered, in the refrigerator for at least 1 hour to blend the flavors.

Yield: 2 quarts (1.9 L)

 

½ pound (224 g) butter
1¼ cup (59 mL) all-purpose flour
6 cups (1.4 L) scalded milk
¼ teaspoon (1.25 mL) white pepper
¼ teaspoon (1.25 mL) salt
⅛ teaspoon (.6 mL) freshly ground nutmeg

 

1.
In a pan over low heat, melt the butter. Add the flour and stir with a whisk to make a roux; do not brown.

2.
Slowly blend in the milk, stirring with a whisk briskly until there are no lumps.

3.
Add the pepper, salt, and nutmeg and mix well.

Yield: 6 quarts (5.7 L)

 

¼ pound (113 g) butter, melted
1½ pounds (681 g) stew beef
3 marrow bones
½ cup (118 mL) red wine
1 tablespoon (15 mL) salt
1 bunch parsley
2 small carrots, peeled if desired, quartered
½ teaspoon (2.5 mL) dried thyme
1½ tablespoons (22.5 mL) black peppercorns
2 medium onions, peeled and quartered
¼ teaspoon (1.25 mL) cloves
2 small leeks, cut in ½-inch (1 cm) rounds
3 large bay leaves
2 ribs celery, with leaves, plus the heart
1 turnip, peeled if desired, quartered (optional)
2 gallons (7.6 L) water

 

1.
Preheat the oven to 375°F (190°C)

2.
Pour the butter into a shallow glass baking dish. Place the meat and bones on top of the butter and pour the wine over all. Cover with foil and bake for 30 minutes. Transfer the contents of the dish (including all the scrapings) to a stockpot.

3.
Add the remaining ingredients and bring to a rolling boil. Reduce the heat, skim any foam off the top, and simmer, uncovered, for 2 hours. Remove from the heat and strain through cheesecloth. Refrigerate or freeze the stock and skim the fat off the top.

Yield: About 1 gallon (3.8 L)

 

1( 4-5 pound [1.8-2.3 kg]) roasting hen (free-range if possible)
1 gallon (3.8 L)
1½ teaspoons (7.5 mL) salt
4 whole bay leaves
1 medium onion, peeled and halved
4 cloves garlic, peeled
1 bunch parsley, washed
1½ teaspoons (7.5 mL) black peppercorns
1 large carrot, halved lengthwise
1 celery stalk, including leaves

 

1.
Set the hen on a cutting board. With the flat side of a cleaver, press down on the breast until you hear the bone break. Turn the hen on its side and, with the dull side of the cleaver, hit the drumstick once at the midpoint with enough force to crack the bone. Do the same to the wing. Turn the hen on its other side and repeat. Turn the hen breast down and strike the backbone perpendicularly twice, each about a third of the way in from either side, to crack the back.

2.
In a large stockpot, combine the water, salt, bay leaves, onion, garlic, parsley, peppercorns, carrot, and celery and bring to a rolling boil. Add the chicken and boil, uncovered, for 1 to 1½ hours, adding more water as needed to keep the chicken covered. Skim off any foam that rises.

3.
To test the chicken for doneness, pull on one of the legs. It should separate without force at the joint, and there should not be any visible blood. Do not overcook the chicken.

4.
Remove the chicken from the stock and reserve it for another use. Strain the stock and reserve it. For a clearer stock, line the strainer with cheesecloth. Chill the stock in the freezer until the fat congeals and remove the fat with a spoon.

Yield: About 2 quarts (1.9 L)