1,001 Best Hot and Spicy Recipes (41 page)

3.
Add the dressing to the salad and toss gently to coat. Peel whole leaves off of the purple cabbage to line one large serving bowl or 12 individual salad bowls. Fill the bowl(s) with the fruit salad and serve.

Yield: 4 servings

Heat Scale: Mild

 

2 cucumbers, peeled and coarsely chopped
1 tomato, finely chopped
3 green onions, finely chopped, including some of the green parts
½ teaspoon (2.5 mL) cumin
2 tablespoons (30 mL) finely chopped fresh mint, or 1½ teaspoons (7.5 ml) dried mint
1 clove garlic, peeled and minced
1 teaspoon (5 mL) ground red New Mexican chile
½-¾ cup (125-177 mL) plain yogurt
1 dash sugar (optional)
Salt, to taste
Freshly ground black pepper, to taste

 

1.
Combine the cucumbers, tomato, green onions, cumin, mint, garlic, and ground chile and mix gently. Spoon ½ cup (118 mL) yogurt over the top and mix again. If the yogurt doesn’t completely coat the vegetables, add ¼ cup (59 mL) more. If it seems too sharp, add a dash of sugar; then add the salt and pepper to taste. Chill for 2 hours or more.

Yield: 8-10 servings

Heat Scale: Medium to Hot, depending on the habanero

 

1 pound (454 g) dried lentils, cleaned and washed
1 whole onion, peeled
6 whole cloves
2 carrots, each cut into 4 pieces
2 teaspoons (10 mL) chopped fresh oregano or 1 teaspoon (5 mL) dried oregano
2 cloves garlic, peeled and minced
1 whole bay leaf
⅓ cup (79 mL) balsamic vinegar
½ cup (118 mL) olive oil
½ cup (118 mL) cooked, chilled wild rice
2 cups (473 mL) cherry tomatoes, halved
⅔ cup (158 mL) toasted piñons
¼-½ cup chopped fresh cilantro, to taste
½ cup (118 mL) crumbled feta cheese
½ cup (118 mL) sliced green onions
1 habanero chile, stem and seeds removed, minced (or substitute 3 red serranos)
5 ounces (140 g) mixed greens

 

1.
Put the lentils in a large, heavy saucepan and add water to cover. Stud the onion with the whole cloves, then add it to the pan along with the carrots, oregano, garlic, and bay leaf. Bring to a boil, then lower the heat to a simmer and cover. Simmer for 25 to 35 minutes, or until the lentils are done but still retain their shape and are not mushy. Drain thoroughly and discard the carrots, the onion with the cloves, and the bay leaf. Carefully transfer the cooked lentils to a large mixing bowl.

2.
Whisk together the vinegar and olive oil. Pour it over the lentils and toss gently. Chill for at least 1 hour

3.
Add the remaining ingredients and toss gently. Cover and chill until ready to serve. Serve on a bed of chilled greens.

Yield: 6-8 servings

Heat Scale: Medium

 

3½ cups (826 mL) cooked long-grain brown rice
2 cups (473 mL) fresh snow peas, rinsed
1½ cups (354 mL) cooked fresh corn kernels
⅓ cup (79 mL) chopped green onions
2 jalapeño chiles, stems and seeds removed, minced
⅓ cup (79 mL) corn oil
2 tablespoons (30 mL) fresh lime juice
1 tablespoon (15 mL) red wine vinegar
1 tablespoon (15 mL) brown sugar, packed
1 teaspoon (5 mL) ground cayenne
1 teaspoon (5 mL) salt
½ teaspoon (2.5 mL) ground cumin

 

1.
In a bowl, combine the rice, snow peas, corn, green onions, and jalapeños. Toss lightly.

2.
In a small bowl, whisk together the corn oil, lime juice, vinegar, brown sugar, cayenne, salt, and cumin. Mix until the sugar is dissolved and the vinaigrette is well blended.

3.
Sprinkle the dressing over the salad. Toss to coat the ingredients evenly. The salad should stand at room temperature for at least 1 hour before serving. It can be refrigerated for up to two days, covered.

Yield: 4 servings

Heat Scale: Varies

 

2 fresh tomatoes, chopped
2 shallots, peeled and minced
½ onion, chopped
Juice of ½ lemon
1 tablespoon (15 mL) minced fresh ginger
1 tablespoon (15 mL) chopped fresh parsley
2 tablespoons (30 mL) olive oil
Salt, to taste
Freshly ground black pepper, to taste
L’Exotic Sauce Dynamite (page 90), to taste

 

1.
Combine all the ingredients and serve over lettuce or spinach.

Yield: 6 servings

Heat Scale: Mild

 

5 tomatoes, seeds removed, diced
4 green onions, finely chopped
1-2 small green chiles, such as Thai, stems and seeds removed, minced
4 sprigs Italian parsley, finely chopped
½ cup (118 mL) vegetable oil
4 tablespoons (60 mL) smooth peanut butter
Juice of 2 limes
Salt, to taste

 

1.
Combine the tomatoes, green onions, chiles, and parsley in a bowl and set aside.

2.
In a separate bowl, whisk the oil into the peanut butter until smooth. Stir in the lime juice and season with salt. If the dressing is too thick, thin with 1-2 tablespoons (15-30 mL) water.

3.
Gently toss the vegetable mixture with the dressing until lightly coated.

Yield: 4-6 servings

Heat Scale: Hot

 

3 jalapeño chiles, stems and seeds removed, minced
2 green mangos, peeled, pitted, and julienned
1 onion, peeled and minced
2 cloves garlic, peeled and minced
2-3 tablespoons (30-45 mL) minced fresh parsley
Juice of 2 limes
3 tablespoons (45 mL) olive oil
Salt, to taste

 

1.
Combine all the ingredients and serve as a side dish to grilled or roasted meat or fish.

Yield: 6 servings

Heat Scale: Medium

 

For the Spicy Peanut Sauce:
4 cloves garlic, peeled and minced
1 tablespoon (15 mL) sesame oil or sesame chili oil
¼ cup (59 mL) ground red New Mexican chile
½ cup (118 mL) mushroom soy sauce or regular soy sauce
½ cup (118 mL) hoisin sauce
¼ cup (59 mL) prepared Sambal Badjak (page 40) (or substitute ¼ cup [59
mL] sautéed onions)
¼ cup (59 mL) rice vinegar
1 cup (236 mL) dry roasted peanuts (or substitute ⅔ cup [158 mL] chunky
peanut butter)

 

1.
In a saucepan, heat the oil over medium heat. Add the garlic and sauté until golden. Stir in the ground chile, then stir in the soy sauce, hoisin, Sambal Badjak, vinegar, and peanuts. Bring the mixture to a simmer, remove it from the heat, and let it cool slightly. Using a hand blender, food processor, or standard blender, process the mixture until it is very smooth. Let the sauce cool thoroughly.

 

For the Tofu and Cucumber Salad:
1 medium Napa cabbage, green or red cabbage, or iceberg lettuce, shredded
1 pound (454 g) firm tofu, cut in ¾-inch (1.5 cm) cubes
3 cucumbers, peeled, seeded, and cubed

 

1.
Divide the cabbage among 6 salad plates and arrange the tofu and cucumber in an attractive pile on top. Drizzle with the peanut sauce and serve immediately.

Yield: 4 servings

Heat Scale: Medium

This recipe comes from Gloria Zimmerman, one of the guest chefs and cookbook authors I met during the Hot and Spicy Asian Weekend at the Mohonk Mountain House. Gloria is the coauthor of
The Classic Cuisine of Vietnam
. She and the kitchen staff prepared this recipe for at least 100 people at the event, but luckily she was able to scale it down to serve the more manageable number of 4. The salad is substantial, delicious, and spicy, and it makes a terrific luncheon entrée preceded by one of the lighter soups from Chapter 7.

 

1½ pounds (681 g) sirloin steak, 1 inch (2.5 cm) thick
1 small head Boston (Bibb) lettuce
1 cucumber, peeled, seeded, and sliced
1 stalk lemongrass, bulb only, minced
2 tablespoons (30 mL) chopped fresh mint leaves
2 tablespoons (30 mL) chopped fresh cilantro
2 tablespoons (30 mL) fish sauce (nam pla)
4 tablespoons (60 mL) fresh lime juice
2-4 red serrano chiles, stems and seeds removed, finely chopped
1 teaspoon (5 mL) sugar
1 red onion, peeled and thinly sliced

 

1.
Broil the steak in the oven or over charcoal until rare. Cut the steak into 1-inch (2.5 cm) slices and place it on a platter.

2.
Arrange the lettuce on a serving platter or divide it among 4 individual plates. Sprinkle the cucumber over the lettuce, followed by the lemongrass, mint, and cilantro.

3.
In a small glass jar, combine the fish sauce, lime juice, chiles, and sugar and shake.

4.
Divide the steak among the 4 plates or arrange it on the platter. Arrange the sliced red onion over the steak and drizzle with the dressing.

Yield: 6-8 servings

Heat Scale: Medium

 

4 serrano chiles, stems and seeds removed
2 tablespoons (30 mL) dried tamarind pulp
2 tablespoons (30 mL) hot water
¼ cup (59 mL) palm sugar or dark brown sugar
1 cup (236 mL) water
½ cup (118 mL) crushed roasted, unsalted peanuts (or substitute ¼ cup
[59 mL] crunchy peanut butter)
1 pomelo or tart pink grapefruit, sectioned
1 slightly under-ripe mango, peeled, pitted, and cut into bite-size pieces
1 tart apple, peeled and cut into bite-size pieces
1 small pineapple, peeled and cut into bite-size pieces

 

1.
Place the chiles in a blender with a little water and process until smooth.

2.
In a bowl, mash the dried tamarind in the hot water until it softens and dissolves. Strain the mixture to remove any seeds or tissue.

3.
Melt the brown sugar in a pan with 1 cup (236 mL) water over low heat until the sugar dissolves, about 5 minutes. Add the crushed peanuts, processed chiles, and tamarind water, and simmer for 5 minutes, stirring often, until a fairly thick, sticky syrup forms. Chill the syrup in the refrigerator.

4.
When you’re ready to serve, combine the fruits and divide them among salad plates. Pour the syrup over the fruit and serve at once.

Yield: 4 servings

Heat Scale: Mild

 

1 large cucumber
1 teaspoon (5 mL) salt
3 tablespoons (45 mL) vegetable oil
3 tablespoons (45 mL) minced garlic
1½ teaspoons (7.5 mL) ground toasted Sichuan peppercorns
2 tablespoons (30 mL) rice vinegar
2 teaspoons (10 mL) sesame oil
2 teaspoons (10 mL) sugar
1 teaspoon (5 mL) prepared Asian chile garlic sauce (or substitute your favorite Asian chile paste from Chapter 1)

 

1.
Cut the cucumber in half lengthwise, then cut each half crosswise into ¼-inch (.5 cm) slices. Combine the cucumber slices with the salt. Stir to coat and let stand for 30 minutes. Rinse and pat dry with paper towels.

2.
Heat the oil in a saucepan over medium heat. Add the garlic and Sichuan peppercorns and cook until fragrant. Transfer the garlic and peppercorns to a bowl and let cool. Add the remaining ingredients to the bowl and mix until well blended. Pour the dressing over the cucumber slices and mix well. Serve at room temperature or refrigerate and serve cold.

Yield: 4 servings

Heat Scale: Mild