1,001 Best Hot and Spicy Recipes (123 page)

 

1.
Lightly butter a saucepan, place it over low heat, and add the 2 chocolates. As the chocolate starts to melt, add 5 tablespoons (75 mL) of the lemon liqueur and the ground chile. When the chocolate is completely melted, add the egg yolks, one at a time, mixing well after each addition. Remove the pan from heat and add the remaining 2 tablespoons (30 mL) lemon liqueur. Mix gently.

2.
Beat the egg whites until they form soft peaks and fold them thoroughly into the chocolate mixture. Pour the mousse into a 2-quart (2 L) soufflé dish and refrigerate for at least 2 hours. Serve garnished with the lemon slices.

Yield: 6-8 servings

Heat Scale: Hot

 

2 large, fresh California Bartlett pears, peeled, cored, and chopped
½ habanero chile, stem and seeds removed
1 (¼-ounce [7 g]) envelope unflavored gelatin
6 tablespoons (90 mL) sugar, divided
¼ teaspoon (1.25 mL) salt
3 large eggs, separated
1 ounce (28 g) semisweet chocolate, chopped
1 teaspoon (5 mL) vanilla
½ teaspoon (2.5 mL) unsweetened chocolate extract
⅛ teaspoon (.6 mL) ground cinnamon
½ cup (118 mL) heavy cream
Whipped cream and chocolate curls for garnish

 

1.
In a food processor or blender, purée the pears and the habanero. Measure out 1¼ cups (295 mL). In the top part of a double boiler, combine the gelatin, 2 tablespoons (30 mL) of the sugar, and the salt. In a bowl, beat the egg yolks lightly and add them to the gelatin mixture, along with the puréed pears. Mix well. Add water to the bottom part of the double boiler and bring it to a boil.

2.
Set the top part of the double boiler over the bottom part and cook, stirring constantly, for about 5 minutes, until the mixture is slightly thickened. Add the chocolate and stir until it melts. Remove the double boiler from the heat and stir in the vanilla, chocolate extract, and cinnamon. Let the mixture cool until it thickens slightly.

3.
In a bowl, beat the egg whites until they form soft peaks. Gradually beat in the remaining 4 tablespoons (60 mL) sugar, beating to a soft meringue. In a separate bowl, use the same beater to beat the cream to soft peaks. Fold the meringue and cream into the thickened gelatin mixture. Turn the mousse into a soufflé dish about 6 inches (15 cm) in diameter and 3 inches (7.5 cm) deep or into a greased 1-quart (1 L) mold and chill until firm, at least 3 hours. Shortly before serving, garnish with the whipped cream and chocolate curls.

Yield: 6-8 servings

Heat Scale: Medium

 

2 cups (473 mL) heavy cream
⅓ cup (79 mL) confectioners’ sugar
2 teaspoons (10 mL) vanilla
½ teaspoon (2.5 mL) ground habanero
2 cups (473 mL) pitted and diced ripe plums
2 bananas, peeled and sliced
1 cup (236 mL) peeled, pitted, and diced ripe peaches
⅓ cup (79 mL) pecan or walnut halves
2 navel oranges, peeled and sectioned
Plum slices for garnish
Peach slices for garnish

 

1.
In a large bowl, whip the cream with the sugar, vanilla, and ground chile until stiff peaks form. Fold in the diced plums, bananas, diced peaches, nuts, and orange sections.

2.
Spoon the mixture into a serving bowl and chill for at least 3 hours. Serve garnished with plum and peach slices.

Yield: 6 servings

Heat Scale: Mild

 

2 cups (473 mL) sugar, divided
3½ cups (826 mL) whole milk
1 vanilla bean
6 eggs
1 teaspoon (5 mL) ground cinnamon
1 teaspoon (5 mL) ground nutmeg
1 teaspoon (5 mL) ground ginger
1 teaspoon (5 mL) ground red New Mexican chile
1 tablespoon (15 mL) dark rum
1 cup (236 mL) whole shelled pine nuts

 

1.
Preheat the oven to 350°F (180°C).

2.
In a heavy saucepan, combine 1 cup (236 mL) of the sugar and ⅔ cup (158 mL) water. Cook, stirring, over a low heat, until the sugar is dissolved. Increase the heat and boil until the mixture turns light brown. Reduce the heat and simmer until the syrup is an amber color, swirling the pan
occasionally to push any crystals back in the syrup. Allow the syrup to cool slightly and pour it evenly into six warmed custard cups so that this caramel sauce coats them.

3.
In a separate saucepan, scald the milk and vanilla bean in a pan. Remove the pan from the heat and allow the milk to cool. Remove the vanilla bean.

4.
In a bowl, beat together the eggs, cinnamon, nutmeg, ginger, ground chile, and rum until foamy. Whisk in the remaining sugar and the pine nuts. Gradually add the milk, stirring until the sugar is dissolved.

5.
Pour the mixture into the custard cups. Place the cups in a pan with enough hot water to come halfway up the sides of the cups.

6.
Bake for 60 to 70 minutes or until a thin knife inserted halfway between the center and the edge of the custard comes out clean.

7.
To serve, run a thin knife around the outside of a cup and invert the custard onto a dish. The pine nuts should be on top. Let the custard sit at room temperature for 10 minutes to set before serving.

Yield: 6 servings

Heat Scale: Mild

 

¼ cup (59 mL) plus 3 tablespoons (45 mL) sugar, divided
½ cup (118 mL) sliced almonds
2 (12-ounce [336 g]) cans coconut milk (not sweetened coconut syrup)
½ cup (118 mL) milk
6 eggs
5 egg yolks
¼ teaspoon (1.25 mL) vanilla extract
1 teaspoon (5 mL) ground ancho chile (freshly ground preferred)
1 tablespoon (15 mL) minced crystallized ginger

 

1.
Preheat the oven to 350°F (180°C).

2.
In a sauté pan, melt 3 tablespoons (45 mL) of the sugar over medium heat until it turns brown and bubbly; do not stir. Remove the pan from the heat and pour the melted sugar into a flan pan (a round, 9-inch [22.5 cm] pan) and rotate the pan so the sugar syrup completely covers the bottom. Place the almonds on the syrup and set the pan aside.

3.
In a bowl, combine the coconut milk, remaining ¼ cup (59 mL) sugar, milk, eggs, egg yolks, vanilla, and ground ancho and whisk well. Add the ginger, stir well, and pour the mixture into the pan.

4.
Place the pan in a water bath, cover it with aluminum foil, and bake for 1 hour. Remove the pan from the oven and chill the flan completely.

5.
To serve, flip the pan over on a platter, garnish it with more ginger, and slice it thinly.

Yield: 6 servings

Heat Scale: Mild

 

1 (12-ounce [336 g]) package frozen unsweetened raspberries, thawed and drained
¾ cup (177 mL) sugar, divided
2 teaspoons (10 mL) Chile-Flavored Vodka (page 105-106)
5 egg yolks
2 cups (473 mL) heavy cream
¼ teaspoon (1.25 mL) vanilla extract
5 teaspoons (25 mL) unsalted butter
⅓ cup (79 mL) firmly packed brown sugar

 

1.
In a bowl, combine the berries with ¼ cup (59 mL) of the sugar and the vodka. Divide the mixture among six ¾-cup (177 mL) broiler-proof ramekins or custard cups.

2.
In a heavy medium saucepan, whisk the egg yolks and the remaining ½ cup (118 mL) sugar until pale and thick, about 3 minutes. Add the cream and vanilla and mix well. Set the saucepan over medium heat and stir until the custard thickens, about 7 minutes. Do not boil. Add the butter and stir until it melts. Spoon this mixture over the berries. Cover and refrigerate at least 4 hours or overnight.

3.
Preheat the broiler. Press the brown sugar through a sieve over the custards. Broil until the sugar begins to melt and caramelize, about 2 minutes. Chill 3 for hours.

Yield: 6-8 servings

Heat Scale: Medium

 

1 (8-ounce [224 g]) baguette, cut into ¼-inch (.5 cm) thick rounds
½ cup (118 mL) unsalted butter, melted
3 cups (708 mL) heavy cream
1 cup (236 mL) milk
8 large egg yolks
2 large eggs
½ cup (118 mL) sugar
1 tablespoon (15 mL) vanilla extract
1 pinch salt
½ teaspoon (2.5 mL) ground habanero or chiltepn

8 ounces (224 g) bittersweet or semisweet chocolate, chopped and melted in a double boiler

Whipped cream for garnish

Ground allspice for garnish

 

1.
Preheat the oven to 350°F (180°C).

2.
Arrange the bread slices on a large baking sheet. Brush them with the melted butter. Bake until crisp, about 15 minutes. Remove the bread from the oven, leaving the oven on, and let it cool.

3.
In a medium saucepan, heat the cream and milk over medium heat until it is just warm to the touch. In a bowl, whisk together the yolks, eggs, sugar, vanilla, salt, and ground chile. Gradually whisk in the warm cream mixture.

4.
Place the melted chocolate in large bowl. Gradually whisk in the cream mixture until well blended. Stand the bread slices on their sides in a 9-inch (22.5 cm) round cake pan with 2-inch (5 cm) high sides. Pour the chocolate custard over the bread and let it stand until the bread softens and absorbs some of the custard, pressing the bread down occasionally, about 40 minutes.

5.
Place the cake pan in large baking pan. Add enough hot water to the baking pan to come halfway up the sides of the cake pan. Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour. Let cool slightly. To serve, spoon the pudding into dishes, top each serving with a dollop of whipped cream, and sprinkle a little allspice on top.

Yield: 10-12 servings

Heat Scale: Medium

 

1 cup (236 mL) raisins
¼ cup (59 mL) tequila
11 ounces (308 g) day-old bolillo rolls, cut into ½ inch (1 cm) pieces (about
8 cups [1.9 L])
2½ cups (591 mL) heavy cream
2½ cups (591 mL) applesauce
1⅓ cups (315 mL) sugar
6 tablespoons (90 mL) unsalted butter, melted
3 large eggs
1 teaspoon (5 mL) ground cinnamon
½ teaspoon (2.5 mL) ground nutmeg
2 teaspoons (10 mL) ground New Mexican chimayó red chile
1⅓ cups (315 mL) chopped pecans
1 cup (236 mL) pine nuts
Vanilla ice cream for serving

 

1.
In a small bowl, combine the raisins and tequila. Marinate for 1 hour. Drain the raisins.

2.
Preheat the oven to 350°F (180°C). Generously butter a 12 × 12 × 2-inch (30 × 30 × 5 cm) baking pan. Place the bread in the pan.

3.
In a large bowl, combine the cream, applesauce, sugar, butter, eggs, cinnamon, nutmeg, and ground chile and whisk to blend. Add the marinated raisins, pecans, and pine nuts. Pour this mixture over the bread in the pan. Cover the pan with aluminum foil. Bake until the center of the pudding is firm, about 1 hour. Let cool slightly. Spoon the pudding into bowls and top each serving with ice cream.

Yield: 8-10 servings

Heat Scale: Medium

 

6 eggs, beaten
1½ cups (354 mL) cooked white rice
¼ teaspoon (1.25 mL) salt
½ cup (118 mL) sugar
2 teaspoons (10 mL) vanilla extract
1½ teaspoons (7.5 mL) grated lemon zest
3½ cups (826 mL) milk
2 cups (473 mL) sliced fresh mango
1 tablespoon (15 mL) freshly squeezed lemon juice
2 tablespoons (30 mL) brandy
¼ habanero chile, puréed in a little water
1 cup (236 mL) sweetened shredded coconut

 

1.
Preheat the oven to 350°F (180°C). Lightly butter a 2-quart (2 L) baking dish.

2.
In a bowl, combine the eggs, rice, salt, sugar, vanilla, lemon zest, and milk and mix well. Pour this mixture into the prepared baking dish. Set the dish in a larger pan partially filled with hot water. Bake for 1 hour, or until the pudding is set. Remove the pan from the oven and let the pudding cool.

3.
Meanwhile, combine the mangos, lemon juice, brandy, habanero, and coconut in a bowl. Cover and chill for 2 hours.

4.
To serve, spoon the chilled mangos on top of the cooled pudding.