1,001 Best Hot and Spicy Recipes (33 page)

 

1.
In a bowl, combine the cheese, oil, lemon juice, chile, and parsley and mash it together with a fork. Fold in the tomato. Spread the mixture out on a serving plate and serve with pita toast points, crackers, or other crisp bread.

Yield: 8 servings

Heat Scale: Mild

 

1 pound (454 g) ground beef
3 green bell peppers, stems and seeds removed, chopped
¼ teaspoon (1.25 mL) salt
6 cloves garlic, peeled and finely chopped
2 teaspoons (10 mL) caraway seeds
2 large onions, peeled and finely chopped
1 teaspoon (5 mL) ground cayenne
5 cardamom pods, crushed
1 teaspoon (5 mL) cinnamon
Juice of 2 lemons
1¾ pounds (784 g) all-purpose flour
Vegetable oil for frying

 

1.
Place the ground beef in a large bowl. Add the green peppers, salt, garlic, caraway seeds, onions, cayenne pepper, cardamom, cinnamon, and lemon juice. Mix thoroughly with your hands.

2.
Flour a surface suitable for rolling out dough. Place the meat mixture on the floured surface. Knead in the flour, 1 cup (236 mL) at a time, until all of the flour is kneaded in. Form meat-dough balls about the size of a walnut.

3.
In a skillet, heat the oil over medium heat. Add the meatballs and fry them on all sides until browned, about 10 to 15 minutes per batch. Drain on paper towels and serve warm.

Yield: 20 oyster bites

Heat Scale: Varies

 

2 (3.75-ounce [105 g]) cans smoked oysters, drained
1 (17.3-ounce [484 g]) package commercial puff pastry, such as Pepperidge
Farms
L’Exotic Sauce Dynamite, to taste (page 90)

 

1.
Preheat the oven to 375°F (190°C). Lightly oil a baking sheet.

2.
Roll out the pastry thinly and cut out circles about 3 inches (7.5 cm) in diameter. Place a smoked oyster on each circle. Sprinkle some hot sauce over the oysters. Fold the pastry over and use a little water to seal the edges, crimping lightly with a fork.

3.
Arrange the oyster bites on the prepared baking sheets and bake for 15 minutes, until golden brown.

Yield: 6 servings

Heat Scale: Medium

 

1 (16-ounce [454 g]) can chickpeas, drained
1 clove garlic, peeled
4 teaspoons (20 mL) sesame seeds
2 teaspoons (10 mL) lemon juice
½ teaspoon (2.5 mL) salt
1 teaspoon (5 mL) ground cayenne
½ teaspoon (2.5 mL) butter, softened

 

1.
Combine the chickpeas and garlic in a blender and grind until smooth.

2.
Scrape the mixture into a bowl, add the remaining ingredients, and mix well.

Yield: 4 servings

Heat Scale: Medium

 

2 green plantains
Vegetable oil as needed for frying
1 yellow plantain
½ onion
1 tablespoon (15 mL) garlic powder
¼ teaspoon (1.25 mL) salt, plus more as needed
2 teaspoons (10 mL) ground cayenne

 

1.
Peel one of the green plantains with a vegetable peeler and cut it into very thin rounds.

2.
Heat the oil in a large frying pan over medium heat. Fry the plantain rounds for about 3 minutes, turning once, until golden brown. Drain them on paper towels and keep them warm.

3.
Coarsely grate the other green plantain and put it on a plate. Slice the onion wafer-thin and mix it with the grated plantain.

4.
Heat a little more oil in the frying pan. Fry handfuls of the plaintainonion mixture for 2 to 3 minutes, until golden, turning once. Drain on paper towels and keep warm with the green plantain rounds.

5.
Peel the yellow plantain, cut it in half lengthwise, and dice it. Sprinkle it with the garlic powder, salt, and ground cayenne.

6.
Heat more oil in the frying pan over medium heat. Fry the diced plantain in the hot oil until golden brown, turning to brown evenly. Drain on paper towels.

7.
Arrange the three varieties of cooked plantains in shallow dishes. Sprinkle with salt and serve as an appetizer with your favorite hot sauce from Chapter 2.

Yield: 6 servings

Heat Scale: Medium

 

1 pound (454 g) ground beef
1 egg
3 garlic cloves, peeled and crushed
½ onion, finely chopped
½ teaspoon (2.5 mL) freshly ground black pepper
1½ teaspoons (7.5 mL) ground cumin
1½ teaspoons (7.5 mL) ground coriander
1 teaspoon (5 mL) ground ginger
2 teaspoons (10 mL) garam masala
1 tablespoon (15 mL) lemon juice
1-1½ cups (250-354 mL) fresh white bread crumbs
1 small green chile, such as jalapeño, stems and seeds removed, minced
Salt, to taste
Vegetable oil as needed for deep frying

 

1.
Place the ground beef in a large bowl. Add the egg, garlic, onion, black pepper, cumin, coriander, ginger, garam masala, lemon juice, about 1 cup (236 mL) of the bread crumbs, the chile, and the salt.

2.
Using your hands or a wooden spoon, mix the ingredients together until the mixture is firm. If it feels sticky, add more bread crumbs and mix again until firm.

3.
In a large, heavy frying pan or deep fryer, heat the oil over high heat. Shape the mixture into balls or fingers and fry, a few at a time, for 5 minutes or until well browned all over.

4.
Using a slotted spoon, drain the kebabs and then transfer them to a plate lined with paper towels. Cook the remaining kebabs in the same way and then serve, if you like, with a spicy dip from this chapter or a sauce from Chapter 2.

Yield: 6-8 servings

Heat Scale: Medium

 

2 cups (473 mL) dried channa dal (dried yellow split peas)
2 red or green jalapeños, stems and seeds removed, minced
2 tablespoons (30 mL) chopped cilantro
2 tablespoons (30 mL) finely chopped green onions
½ teaspoon (2.5 mL) ground cumin
Vegetable oil as needed for frying

 

1.
Wash the dal in a fine-mesh strainer, then transfer it to a bowl and cover with 6 cups (1.42 L) water. Soak for at least 4 hours and preferably overnight.

2.
Drain the dal, place half of it in a blender, and process to a fine consistency. Transfer the dal from the blender to a bowl. Place the remaining dal in the blender and process to a medium consistency. Transfer it to the same bowl. Add the remaining jalapeños, cilantro, green onions, and cumin, and mix well.

3.
Form the mixture into balls about 1½ inches (3.5 cm) in diameter.

4.
In a frying pan or deep fryer, heat enough oil to deep fry the balls over high heat until hot. Fry the balls until they are golden brown. Transfer to paper towels to drain. Serve them hot.

Yield: 8 servings

Heat Scale: Varies

 

1 cup (236 mL) water
1 pound (454 g) butter
2 whole chickens, skin removed, chopped into 3-inch (7.5 cm) pieces
1 tablespoon (15 mL) salt
3 tablespoons (45 mL) ground jeera (cumin)
1 teaspoon (5 mL) cumin seeds
3 tablespoons (45 mL) freshly ground black pepper
1 tablespoon (15 mL) ground red New Mexican chile (optional)

 

1.
In a large pot, heat the water to boiling, then add the butter. When the butter is melted and well mixed with the water, add the chicken and salt. Stir for 2 to 3 minutes over high heat. Then add the ground cumin, cumin seeds, black pepper, and ground red chile, if using, and continue cooking, stirring, for 20 to 25 minutes. The sauce should be almost a paste, and the chicken is usually done when the butter rises to the top of the paste. Cut a piece of chicken open to make sure all the pink is gone from the meat.

Yield: 4 servings

Heat Scale: Medium

 

2 cups (473 mL) vegetable oil
½ cup (118 mL) corn flour
½ cup (118 mL) rice flour
1 teaspoon (5 mL) salt
½ cup (118 mL) water
2 teaspoons (10 mL) ground cumin
10 green New Mexican chiles, roasted and peeled, stems on, slit lengthwise on one side

 

1.
Heat the oil in a skillet or wok over low heat.

2.
Combine the flours and the salt in a bowl and add a teaspoon (5 mL) of the warm oil. Blend in the water and whisk to make a thick batter.

3.
Turn the heat under the skillet or wok to high.

4.
Rub the ground cumin inside the chiles and dip them in the batter. Reduce the heat to medium and fry the chiles for 2 minutes, turning once, or until they are golden brown all over.

Yield: 4-6 servings

Heat Scale: Hot

 

2 cups (473 mL) ghee (clarified butter; or substitute vegetable oil)
2 pounds (1.1 kg) lamb, cut into 1-inch (2.5 cm) cubes
10 lal mirch chiles (or substitute dried cayennes or mirasol), stems removed, left whole
2 teaspoons (10 mL) salt

 

1.
In a pot, heat the ghee or oil over medium heat. Add the meat and cook, stirring constantly, for 10 minutes. Add the whole chiles and salt and continue cooking. Add water as necessary to make sure that the meat neither fries nor boils, but is essentially braised. Continue cooking until the meat is tender, stirring occasionally, about an hour more. Remove the chiles before serving.

Yield: 6 servings

Heat Scale: Medium

 

1 pound (454 g) spare ribs (beef, pork, or lamb), cut into 1-inch (2.5 cm)
long pieces
1 teaspoon (5 mL) ground cardamom
1 (1-inch [2.5 cm]) cinnamon stick, crushed
12 black peppercorns, crushed
2 onions, peeled and finely chopped
6 cloves garlic, peeled and finely minced
3 cups (708 mL) water, divided
4 large potatoes, chopped
Salt, to taste
1 teaspoon (5 mL) ground cayenne
1 teaspoon (5 mL) ground cumin
1 teaspoon (5 mL) ground coriander
1 teaspoon (5 mL) ground turmeric
4 green chiles, such as serranos, stems removed and finely minced
½ cup (118 mL) cilantro or mint leaves
4 eggs
1 cup (236 mL) dry bread crumbs
4 cups (.95 L) olive or vegetable oil

 

1.
In a large, covered skillet, cook the spare ribs, cardamom, cinnamon, black peppercorns, onions, garlic, and 1 cup (236 mL) of the water over medium heat for 15 minutes or until all the water has evaporated.

2.
Meanwhile, boil the potatoes in a pot with the remaining 2 cups (473 mL) water for about 12 minutes. Drain the potatoes and let them cool. When cool enough to handle, peel them and mash them well. Add a pinch of the salt, cayenne red pepper, cumin, coriander, turmeric, chiles, and cilantro or mint. Mix well.

3.
Divide the potato mixture into portions equal to the number of spare ribs. Flatten each portion lightly. Coat each spare rib with the potato mixture.