1,001 Best Hot and Spicy Recipes (108 page)

Yield: 4 servings

Heat Scale: Medium-Hot

 

2 tablespoons (30 mL) butter
2 pounds (1.1 kg) portobello mushrooms, brushed and sliced
1 large onion, peeled and cut into thin rings
3 chipotles in adobo, stems removed, chopped
8 slices spicy bread of your choice from Chapter 4
4 splashes balsamic vinegar

 

1.
In a large sauté pan, melt the butter over medium-high heat. Add the mushrooms, onions, and chipotles and sauté until the onions are caramelized, about 10 minutes. Remove the mixture from the heat and divide equally among four thick slices of bread, then give each a splash of the balsamic vinegar. Top each half with another slice of the bread and serve.

Yield: 4 servings

Heat Scale: Mild

From Ellen Burr of Truro, Massachusetts, comes this great main dish. She confesses: “In the ‘60s I became an addicted chilehead after sniffing a vat of Tabasco Sauce in Louisiana. Ever since, I’ve brought home the perfect, and eminently edible, memento: hot peppers, canned, bottled, dried and powdered, including harissa, which I discovered not in a souk but in a Santa Fe market! Here is a family favorite, my healthy version of falafel, low in fat and high in flavor.” (Note: Harissa is a North African chile paste. If none is available, substitute 5 dried red New Mexican chiles, rehydrated and puréed with a clove of garlic,
½
teaspoon [2.5 mL] each ground cumin, cinnamon, coriander, and caraway.)

 

1 tablespoon (15 mL) olive oil
1 small onion, peeled and sliced
1 small red bell pepper, stem and seeds removed, sliced
1 large clove garlic, peeled and minced
¼ teaspoon (1.25 mL) ground cumin
¼ teaspoon (1.25 mL) ground coriander
1 (15.5-ounce [434 g]) can cannellini (white kidney) beans, rinsed and drained
1 teaspoon (5 mL) Harissa (page 23)
¼ cup (59 mL) tahini or prepared hummus
Salt, to taste
4 whole wheat pocket pita rounds, halved and warmed
8 lettuce leaves
1 tomato, sliced
1 small cucumber, peeled and thinly sliced
8 sprigs cilantro or parsley

1.
In a saucepan, heat the oil over medium heat. Add the onions, bell peppers, and garlic and sauté for a couple of minutes. Add the cumin and coriander and cook for an additional 5 minutes.

2.
Stir in the beans, Harissa, and tahini. Mash the beans slightly and heat them over a low heat until hot. Add salt to taste

3.
Line the pita pockets with the lettuce, tomato, and cucumber. Stuff with the hot bean mixture and cilantro sprigs. Serve warm or cold, with extra Harissa on the side.

Yield: 4 servings

Heat Scale: Medium

 

3¼ cups (767 mL) Super-Rich Vegetable Stock (page 48)
¼ teaspoon (1.25 mL) saffron threads
1 head garlic, broken into cloves, unpeeled
2 yellow bell peppers, stems and seeds removed, cut into bite-size strips
1 red bell pepper, stem and seeds removed, cut into bite-size strips
1 orange bell pepper, stem and seeds removed, cut into bite-size pieces
2 small zucchini, trimmed and cut into rounds
2 tablespoons (30 mL) extra virgin olive oil, divided
2 shallots, peeled and minced
1 small onion, peeled and minced
2 serrano or jalapeño chiles, stems and seeds removed, minced
3 Roma tomatoes, diced
1 tablespoon (15 mL) minced fresh oregano
1 tablespoon (15 mL) minced fresh thyme
1½ cups (354 mL) uncooked medium-grain white rice
2 lemons, quartered
2 tablespoons (30 mL) chopped fresh parsley

 

1.
In a saucepan, combine the vegetable stock and saffron. Bring the mixture to a rapid boil. Reduce the heat and simmer, covered, for 25 minutes. Set aside.

2.
In another saucepan, combine the garlic with just enough water to cover, then boil for 5 minutes or until tender. Drain the garlic and let it cool. When the garlic is cool enough to handle, peel the cloves and set them aside.

3.
Preheat the oven to 400°F (200°C).

4.
Place the garlic, bell peppers and zucchini in a rectangular baking dish. Pour 3 tablespoons (45 mL) of the vegetable stock and 1 tablespoon (15 mL) of the olive oil over the vegetables. Bake for 28 minutes or until the vegetables are tender, stirring twice. Set aside.

5.
In a deep skillet, heat the remaining olive oil over medium heat. Add the shallots, onion, and serranos and sauté until the onions are brown.

Add the tomatoes, oregano, and thyme and cook for about 4 minutes, or until the liquid has evaporated. Add the rice and the remaining vegetable stock and bring to a boil. Simmer, covered, for 20 to 30 minutes or until the rice is tender. Gently fold in the roasted vegetables and simmer, covered, for 5 more minutes. Transfer the paella to a colorful serving dish and garnish with the lemon wedges and parsley. Serve with crusty rolls.

Yield: 6 servings

Heat Scale: Medium

 

1 prepared pie crust
2 cups (473 mL) reduced-fat mozzarella cheese
6 Roma tomatoes, sliced
4 cloves garlic, peeled and minced
½ cup (118 mL) black olives, rinsed
2 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
1 tablespoon (15 mL) capers, rinsed and drained
1 tablespoon (15 mL) olive oil
1 tablespoon (15 mL) minced fresh basil

 

1.
Bake the pie crust according to the package directions until it is barely done, not browned. Remove it from the oven and let it cool to room temperature. Set the oven temperature to 350°F (180°C).

2.
Spread the cheese evenly over the bottom of the crust. Place the sliced tomatoes on top of the cheese, overlapping each slice over the next in a concentric circle. In a bowl, combine the garlic, black olives, green chiles, capers, olive oil, and basil. Spread this mixture over the tomatoes. Bake the tart for about 15 minutes, or until the cheese is melted, the tomatoes have softened, and the crust has browned. Cool the tart to room temperature.

Yield: 4 servings

Heat Scale: Mild

 

1 tablespoon (15 mL) butter
1 small red onion, peeled and diced
3 russet potatoes, skin left on
1 ear sweet corn, grilled until slightly blackened, kernels removed from the cob
¼ cup (59 mL) plain nonfat yogurt
2 teaspoons (10 mL) ground ancho chile (or substitute ground New
Mexican or other pure chile powder)
Kosher salt, to taste
Freshly ground black pepper, to taste
6 poblano chiles, roasted, peeled, stems and seeds removed
½ cup (118 mL) white wine
¼ cup (59 mL) vegetable oil
2 tablespoons (30 mL) chopped fresh cilantro
4 cloves garlic, peeled
2 shallots, peeled
2 teaspoons (10 mL) Dijon mustard
Juice of 2 limes
Cilantro sprigs for garnish

 

1.
In a skillet, melt the butter over medium heat. Add the onion and sauté until the onions have browned slightly.

2.
Steam or boil the potatoes for 25 to 30 minutes. While the potatoes are still warm, mash them coarsely in a mixing bowl. Add the sautéed onion, corn kernels, yogurt, ground chile, and salt and pepper to taste and mix well. In the bottom of an 8-inch (20 cm) square baking dish, spread a ¾inch (1.5 cm) thick layer of the mixture. Refrigerate until firm, at least 2 hours. Using a 2-inch (5 cm) circular cutter, cut out 12 cakes. Grill or broil the cakes until browned.

3.
In a blender, combine the poblanos, wine, oil, chopped cilantro, garlic, shallots, mustard, lime, and salt and pepper to taste and process until smooth.

4.
Divide the vinaigrette equally among 4 plates so that it covers the bottom of each plate. Stand three corn cakes on edge on each plate and garnish with cilantro sprigs.

Yield: 2 to 4 servings

Heat Scale: Medium to Hot

 

8 ounces (224 g) firm tofu
2-3 tablespoons (30-45 mL) vegetable oil (peanut preferred), divided
2 eggs, lightly beaten
4-6 Thai chiles, stems removed, chopped
3-4 cloves garlic, peeled and minced
3 shallots, peeled and thinly sliced
1 tablespoon (15 mL) distilled white vinegar
2 teaspoons (10 mL) sugar
½ pound (224 g) dried rice stick noodles (ban pho noodles), available in Asian markets
1 tablespoon (15 mL) Thai fish sauce
1 cup (236 mL) bean sprouts
¼ cup (59 mL) chopped fresh Thai basil, optional
¼ cup (59 mL) chopped peanuts
4 green onions, thinly sliced
Chopped cilantro for garnish
Lime wedges for garnish

 

1.
Place 3 to 4 paper towels on a plate. Set the tofu on the towels, top with additional towels, place another plate on top, and weight the top plate down with a heavy skillet for about 15 minutes to extract the excess moisture. Rinse the tofu with cold water and drain. Cut the tofu into strips about 1½ inches (3.5 cm) long, ½ inch (1 cm) wide and thick.

2.
Heat a wok over high heat. Add 1 tablespoon (15 mL) of the oil and swirl to coat the pan. When the oil is hot, add the tofu and stir-fry until golden, about 20 seconds. Transfer the tofu to paper towels to drain.

3.
Heat a little more oil, if necessary, in the wok, and add the eggs. Allow the eggs to set, turning as needed, until cooked—don’t scramble. Remove the egg from the pan and cut it into chunks.

4.
Add more oil, if necessary, then add the chiles, garlic, and shallots. Stir-fry for 15 to 20 seconds or until fragrant. Stir in the vinegar and sugar.

5.
Add another tablespoon (15 mL) of the oil. When it’s very hot, add the noodles and toss to stir-fry, adding a little water if the mixture starts to dry.

To stir-fry, spread and pull the noodles into a thin layer, scrape, and gently turn them over. Repeat this process several times until the stiff, white noodles soften and curl.

6.
Season the noodles with the fish sauce and turn them until coated. Add the bean sprouts, basil, peanuts, and onions and toss. Return the tofu and eggs to the pan and toss to mix. Taste for seasonings and adjust as needed.

7.
To serve: place the pad thai on a serving platter and garnish it with the cilantro. Arrange the limes around the platter; guests can squeeze the lime over the top before eating.

Yield: 4 servings

Heat Scale: Mild

 

2 tablespoons (30 mL) butter
3 tablespoons (45 mL) chopped shallots
½ cup (118 mL) dry white wine
1 cup (236 mL) heavy cream
3-4 tablespoons (45-60 mL) Dijon mustard, store-bought or homemade (page 18)
1 teaspoon (5 mL) minced fresh thyme
Salt, to taste
Freshly ground black pepper, to taste
2 large portobello mushrooms
Extra virgin olive oil as needed
Crumbled blue cheese for garnish

 

1.
Preheat the broiler and set the broiler pan as far as possible from the heat source. Lightly oil a baking sheet.

2.
In a saucepan over medium heat, melt the butter. Add the shallots and sauté until soft. Add the wine and simmer until the liquid has reduced by half. Stir in the cream, mustard, and thyme and simmer until the sauce has thickened.

3.
Place the mushrooms on the prepared baking sheet, gill-side up, and brush them with the olive oil. Broil for 5 minutes. Turn the mushrooms and brush them with more oil.

4.
Turn the oven to 425°F (225°C). Bake the mushrooms for 15 minutes, or until they are done.

5.
To serve, slice the mushrooms at an angle. Spoon some of the mustard sauce on individual plates; top with the mushroom slices, garnish with the blue cheese, and serve.