1,001 Best Hot and Spicy Recipes (49 page)

 

1.
Place the okra in a saucepan with the water and salt. Bring the water to a boil, turn the heat down to a simmer, and cook, uncovered, for 10 minutes.

2.
In a food processor or blender, grind together the dried shrimp and half the fresh shrimp. Add this mixture to the simmering okra along with the oil, onion, paprika, garlic, and cashews, stirring for a minute.

3.
Add the peanut butter, chiles, and ginger. Stir this mixture constantly for 2 to 3 minutes, until it starts to thicken a little. Add the remaining fresh shrimp and cook for 10 to 15 minutes, stirring gently. If the mixture seems too thick, add water, a little at a time. Conversely, if the mixture isn’t thickening, stir in a little manioc flour.

Yield: 6 servings

Heat Scale: Medium

 

2 pounds (1.1 kg) lean pork, cubed
2 tablespoons (30 mL) vegetable oil
1 large onion, peeled and chopped
2 cloves garlic, peeled and minced
6-8 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
1 large potato, peeled and diced (optional)
2 tomatoes, peeled and chopped
3 cups (708 mL) water or Basic Beef Stock (page 45)

 

1.
In a skillet, brown the pork in the oil. Add the onion and garlic and sauté for a couple of minutes.

2.
Transfer the pork, onion, garlic, and the remaining ingredients to a kettle or crockpot and simmer for 1½ to 2 hours or until the meat is very tender.

Yield: 4-6 servings

Heat Scale: Mild to Medium

 

¼ cup (59 mL) olive oil
2 onions, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
4 green bell peppers, stems and seeds removed, finely chopped
2 red bell peppers, stems and seeds removed, finely chopped
1½ pounds (680 g) lamb, cut into ½-inch (1 cm) cubes
2 tablespoons (30 mL) ground Espelette pepper
1½ cups (354 mL) Basic Beef Stock (page 45)
2 bay leaves
Salt, to taste
Freshly ground black pepper, to taste

1.
In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 minutes, stirring occasionally. Add the bell peppers and sauté for 5 minutes, stirring occasionally. Add the lamb and sauté another 5 minutes. Add the ground Espelette, stock, and bay leaves, reduce the heat, and simmer, covered, for 25 minutes. If using potatoes, simmer until the potatoes are tender. Add salt and pepper to taste.

Yield: 6 servings

Heat Scale: Medium

 

8 cups (1.9 L) water
2 teaspoons (10 mL) salt
1 (2-3 pound [1.1-1.6 kg]) chicken, cut into serving pieces
1 pound (454 g) beef marrow bones
2 onions, peeled and sliced into rings
2 rocoto chiles, stems and seeds removed, chopped (or substitute jalapeños)
2 leeks, sliced into rings
Leaves from 8 stalks celery
3 potatoes, peeled and cubed
2 sweet potatoes, peeled and cubed
½ cup (118 mL) corn kernels
1 green bell pepper, stem and seeds removed, cubed
¾ pound (336 G) pumpkin, seeded, peeled, and cubed
Freshly ground black pepper, to taste

 

1.
In a large saucepan, bring the water and salt to a boil. Add the chicken and beef bones. Lower the heat, cover, and simmer for 2 hours. Strain the broth into a clean saucepan. Discard the skin and bones of the chicken and the beef bones. Cut the chicken meat into small pieces and set aside.

2.
Add the remaining ingredients to the broth, cover, and simmer for 30 minutes. Add the chicken meat and simmer 5 minutes more. Taste for seasoning, adjust as needed, and serve.

Yield: 6-8 servings

Heat Scale: Medium

 

4 pasilla chiles, stems and seeds removed (or substitute New Mexican)
4 jalapeño chiles, stems removed, chopped
3 tomatoes, peeled
1 onion, peeled and chopped
1 teaspoon (5 mL) achiote
¼ cup (59 mL) chopped cilantro
¼ cup (59 mL) chopped yerba buena or mint
1 small turkey, cut in serving pieces (or substitute duck [be sure to remove
the fat if using])

 

1.
Cover the pasilla chiles with hot water and let them sit for 15 minutes or until softened.

2.
In a blender, combine the pasilla chiles with their soaking water, jalapeños, tomatoes, onion, and achiote and purée until smooth. Stir the cilantro and mint into the sauce.

3.
Place the turkey pieces and 4 cups (.95 L) water in a pan. Add the sauce and bring to a boil. Reduce the heat, cover, and simmer until the turkey is tender, about 1 hour.

Yield: 8-10 servings

Heat Scale: Mild

 

3 quarts (2.85 L) water
2½ pound (680 g) corned beef
2 carrots, chopped
1 large onion, peeled and chopped
½ bunch parsley, chopped
1 teaspoon (5 mL) salt
1 tablespoon (15 mL) freshly ground black pepper
1 tablespoon (15 mL) freshly ground white pepper
2 cups (473 mL) Classic New Mexico Green Chile Sauce (page 71)
2 cups (473 mL) cooked black beans

1.
Combine all the ingredients except the beans in a stock pot and boil uncovered for 2 hours. Remove the corned beef, trim the fat, and set aside. Strain the soup and discard all solids, then skim the fat.

2.
Shred the corned beef, cut it into 1½-inch (3.5 cm) lengths and return it to the soup. Add enough water to bring the volume of the soup to about 1 gallon (3.8 L) and add the beans. Heat to boiling, stir well, and serve.

Yield: 8 servings

Heat Scale: Medium to Hot

 

2 cups (473 mL) chopped onion
½ pound (224 g) salt pork, rind removed, diced; or 1 salted pig’s tail
2 garlic cloves, peeled and minced
1 teaspoon (5 mL) thyme
7 cups (1.65 L) water
1 pound callaloo (or substitute spinach), washed and chopped
½ pound (224 g) white potatoes, peeled and diced into ½-inch (1 cm) cubes
½ pound (224 g) yams, peeled and diced into ½-inch (1 cm) cubes
1 large fresh Scotch bonnet (or habanero), stem and seeds removed, minced
2 tablespoons (30 mL) vegetable oil
12 small pods okra, washed and sliced
1½ cups (354 mL) coconut milk
1 cup (236 mL) cooked, chopped shrimp
Salt, to taste
Freshly ground black pepper, to taste

 

1.
Place the onion, salt pork, garlic, thyme, and water in a large, heavy soup pot or casserole. Bring the mixture to a boil and skim any froth that rises to the surface in the first 4 to 5 minutes of boiling. Reduce the heat to a simmer, cover, and cook for 1 hour.

2.
Add the callaloo, potatoes, yams, and Scotch bonnet pepper to the soup. Return it to a boil, reduce the heat to a simmer, cover, and cook for another 45 minutes.

3.
In a skillet, heat the oil over medium-high heat. Add the sliced okra and sauté until they are lightly browned, about 2 minutes. Add the okra to the soup and simmer for 5 more minutes, or until the okra is tender.

4.
Stir in the coconut milk and shrimp and let the soup simmer for 5 minutes, stirring occasionally.

5.
Serve the soup in heated bowls.

Yield: 8-10 servings

Heat Scale: Medium

 

¾ pound (336 g) dried white beans
3 quarts (2.85 L) water
1 pound (454 g) well-trimmed collard greens, chopped
1 teaspoon (5 mL) Hungarian hot paprika
2 onions, peeled and finely chopped
2 tablespoons (30 mL) parsley, finely chopped
⅛ teaspoon (.6 mL) saffron
2 medium turnips, peeled and thinly sliced
2 quarts (1.9 L) Super-Rich Vegetable Stock (page 48)
1 teaspoon (5 mL) salt
½ teaspoon (2.5 mL) ground white pepper
2 teaspoons (10 mL) ground cayenne
1½ cups (354 mL) short-grain rice

 

1.
Combine the beans and water in a large pot and bring to a boil. Reduce the heat and cook, uncovered, for 1 hour. Drain the beans and return them to the pot. Add all the other ingredients except the rice and cook, uncovered, for 30 minutes. Add the rice and and cook, covered, for 25 minutes. Adjust the consistency of the stew with water, if needed.

Yield: 4 servings

Heat Scale: Medium

 

2 tablespoons (30 mL) butter
1 tablespoon (15 mL) vegetable oil
1 onion, peeled and chopped
1 pound (454 g) tomatoes, peeled, drained, and chopped
1 tablespoon (15 mL) chopped fresh basil
2 tablespoons (30 mL) chopped fresh parsley
½ pound (224 g) okra, trimmed and sliced
2 habanero chiles, left whole
2½ cups (591 mL) boiling water
2 cups (473 mL) cooked crab meat
Salt, to taste
Freshly ground black pepper, to taste

1.
Heat the butter and oil in a large saucepan over medium heat. Add the onion and fry for 5 minutes. Stir in the tomatoes, basil, and parsley, and cook for 5 more minutes.

2.
Add the okra and habanero, and pour in the boiling water. Add the crab meat, season with salt and pepper, then lower the heat and simmer for 45 minutes.

3.
Discard the habaneros, spoon the gumbo into warmed soup bowls, and serve with fresh bread.

Yield: 4-6 servings

Heat Scale: Medium

 

1 (3-pound [1.36 g]) chicken, cut into serving pieces
1 tablespoon (15 mL) all-purpose flour, plus more as needed for dredging
3 tablespoons (45 mL) peanut oil
2 cups (473 mL) chopped onion
1 teaspoon (5 mL) salt
2 teaspoons (10 mL) ground cayenne
4 cups (.95 L) chopped tomato
1 quart (.95 L) Classic Chicken Stock (page 46)
1 pound (454 g) okra, cut into rounds
¼ cup (59 mL) warm water

 

1.
Wash the chicken and pat the pieces until they are dry. Place the flour for dredging in a paper or plastic bag and dredge the chicken, a few pieces at a time.

2.
Heat the oil in a large, heavy pot. Add the chicken, a few pieces at a time, and brown them.

3.
Add the onion, salt, cayenne, tomato, and stock and bring the mixture to a boil. Reduce the heat to a simmer, cover, and simmer until the chicken is tender, about 50 to 60 minutes.

4.
When the chicken is tender, add the okra and simmer for 10 minutes. The okra should thicken the stew. If the stew is not thick enough, mix the 1 tablespoon (15 mL) flour and the water and stir the mixture into the stew.

Yield: 6 servings

Heat Scale: Medium

 

5 tablespoons (75 mL) hot Hungarian paprika, divided
1 cup (236 mL) all-purpose flour
1 pound (454 g) cubed, boneless beef chuck
2 tablespoons (30 mL) bacon fat or oil
1 medium onion, peeled and cut in thin slices
6 small, dried red chiles, such as cayenne or piquin
1 large carrot, peeled and diced
4 cups (.95 L) Basic Beef Stock (page 45)
1 tablespoon (15 mL) coarsely ground black pepper
¾ teaspoon (3.75 mL) caraway seeds