1,001 Best Hot and Spicy Recipes (114 page)

 

8 ounces (224 g) cream cheese
12 ounces (336 g) small curd cottage cheese
½-¾ cup (118-177 mL) half-and-half cream
¼-½ cup (59-118 mL) olive oil
¾ teaspoon (3.75 mL) palillo or turmeric
2 cloves garlic, peeled and minced
½ cup (118 mL) minced onion
3 fresh aji chiles, stems and seeds removed, finely minced (or substitute yellow wax hot or jalapeño)
12 black olives, coarsely chopped
1 head lettuce, shredded
8 large potatoes, cooked, cooled, and quartered
3 hard-boiled eggs, sliced, for garnish
¼ cup (59 mL) diced green and red sweet peppers for garnish
4 sprigs cilantro or parsley, chopped, for garnish
8 black olives for garnish

 

1.
In a large mixing bowl, combine the cheeses and beat them together with a hand mixer until they are well blended. Gradually add the half-and-half and the oil, beating continuously. Add the palillo or turmeric, garlic, onion, and chiles and beat thoroughly, adding more half-and-half if the mixture seems too thick to pour. Stir in the chopped black olives.

2.
Arrange the shredded lettuce on a platter, arrange the potatoes on top, and cover with the sauce. Garnish with the hard-boiled eggs and the remaining garnishes. Serve at room temperature.

Yield: 4 servings

Heat Scale: Extremely Hot

 

3 tablespoons (45 mL) butter
3 tablespoons (45 mL) olive oil
2 pounds (1.1 kg) potatoes, peeled and cut in a ½-inch (1 cm) dice
1 cup (236 mL) water, divided
5 cloves garlic, peeled
1 teaspoon (5 mL) whole chiltepin chiles
½ teaspoon (2.5 mL) salt

1.
In a large skillet, heat the butter and olive oil over medium heat. Add the diced potatoes. Toss and turn the potatoes with a spatula for 1 minute. Reduce the heat to low, add 3 tablespoons (45 mL) of the water, and let the potatoes cook while you make the chile sauce.

2.
In a blender, combine the garlic, chiles, remaining water, and salt and purée thoroughly. Pour this mixture over the potatoes and simmer for 10 to 15 minutes, or until the potatoes are tender.

Yield: 4-5 servings

Heat Scale: Medium

 

4 guajillo chiles, stems and seeds removed (or substitute dried red New
Mexican chiles)
3 tablespoons (45 mL) vegetable oil
1 cup (236 mL) chopped onions
3 cloves garlic, peeled and minced
¼ teaspoon (1.25 mL) cinnamon
2 whole cloves, ground
½ teaspoon (2.5 mL) ground cumin
1 teaspoon (5 mL) dried thyme
1 teaspoon (5 mL) Mexican oregano
½ teaspoon (2.5 mL) salt
2 whole bay leaves
½ cup (118 mL) chopped mint
4 cups (.95 L) cubed potatoes, cut in ½-inch (1 cm) cubes

 

1.
Tear the chiles into strips and place them in a small saucepan with boiling water to cover. Rehydrate for 20 minutes. Pour the mixture into a blender and purée until smooth. Set aside.

2.
In a medium skillet, heat the oil over medium heat. Add the onion and garlic and sauté for 1 minute. Pour in the chile purée and add the cinnamon, ground cloves, cumin, thyme, oregano, salt, bay leaves, and mint and simmer for 2 minutes. If the mixture gets too thick, add a few tablespoons (30-45 mL) water.

3.
Add the cubed potatoes and stir to coat them with the chile mixture. Cover and simmer the potatoes for 15 to 20 minutes, or until they are tender. Remove the bay leaves and serve.

Yield: 4 servings

Heat Scale: Medium

 

1 tablespoon (15 mL) West Indian Masala (page 5)
2 tablespoons (30 mL) olive oil
¼ teaspoon (1.25 mL) cumin seeds
3 cloves garlic, peeled and minced
½ cup (118 mL) minced onion
2 green onions, chopped
3 tablespoons (45 mL) chopped celery leaves
1 Congo pepper, seeds and stem removed, minced (or substitute habanero)
4 potatoes, peeled and cut into 1-inch (2.5 cm) cubes
2 cups (473 mL) hot water
Salt, to taste

 

1.
In a small bowl, mix the curry powder with 3 tablespoons (45 mL) water and set aside.

2.
In a heavy, medium skillet, heat the olive oil over medium heat. Add the cumin seeds and stir-fry for 30 seconds. Add the garlic, onions, green onions, celery leaves, and the Congo pepper and sauté for 1 minute.

3.
Add the reserved curry paste to the skillet, reduce the heat to low, and sauté for 2 minutes. Add the potatoes and toss them with the sautéed mixture. Add the hot water, stir gently, and cook over a medium heat for 10 minutes or until the potatoes are tender. Add salt to taste.

Yield: 4 servings (about 16 patties)

Heat Scale: Medium

 

2 large potatoes, washed and quartered
1½ teaspoons (7.5 mL) salt, divided
1 cup (236 mL) minced onion
3 tablespoons (45 mL) minced fresh cilantro
2 tablespoons (30 mL) minced fresh parsley
¾ cup (177 mL) grated cheddar cheese
4 tablespoons (60 mL) butter, cut into small pieces
½ habanero chile, stem and seeds removed, minced
1 teaspoon (5 mL) salt
½ teaspoon (2.5 mL) freshly grated black pepper
1 egg yolk
3 tablespoons (45 mL) olive oil
¾ pound (336 g) unshelled shrimp
¾ cup (177 mL) all-purpose flour
2 eggs, beaten
½ cup (118 mL) bread crumbs
Vegetable oil for frying

 

1.
Put the potatoes in a pot, cover them with cold water, and add ½ teaspoon (2.5 mL) of the salt. Bring the mixture to a boil, reduce to a rolling simmer, and cook for 15 to 20 minutes. Drain the potatoes, peel them, and mash them in a bowl.

2.
Add the onion, cilantro, parsley, cheese, butter, habanero, remaining salt, black pepper, and egg yolk, mix thoroughly, and set aside.

3.
In a large skillet, heat the olive oil over medium heat. Add the shrimp and sauté for 3 minutes. Remove the skillet from the heat. Cool, peel, and devein the shrimp; cut the shrimp into ¼-inch (.5 cm) pieces, and mix them into the potato mixture.

4.
Put the flour in a shallow bowl and the egg yolk and bread crumbs in separate additional bowls. Flour your hands (to avoid the mixture sticking to them), scoop up about 2 tablespoons (30 mL) of the potato mixture, and shape it into a patty. Repeat with the remaining potato mixture.

5.
Dip the patties into the flour and pat off the excess, dip them into the beaten eggs, and coat them with the bread crumbs. Place the patties on a cookie sheet and refrigerate them for 30 minutes to 3 hours.

6.
In a deep-fryer or a large, heavy pot, heat the vegetable oil. The oil is hot enough when a drop of water sizzles in it. Add the patties to the oil, but do not crowd them; fry them in two or three batches, if necessary. Fry the patties until they are golden, about 4 minutes, and drain them on paper towels.

Yield: 4 servings

Heat Scale: Mild

Since Jamaicans prefer sweet potatoes to normal potatoes, this recipe incorporates the best of the country. Serve this with jerk pork or chicken and a zesty salad for a real taste combo that will leave your guests asking for “more, mon.” (Note: To substitute Jamaican allspice, use
½
teaspoon [2.5 mL] ground cinnamon,
½
teaspoon [2.5 mL] ground nutmeg, and
⅛
teaspoon [.6 mL] ground cloves. However, be forewarned, nothing is as good as Jamaican allspice!)

 

3 large sweet potatoes, scrubbed
1 tablespoon (15 mL) vegetable oil
2 tablespoons (30 mL) melted butter
½ teaspoon (2.5 mL) ground habanero
¼ cup (59 mL) dark brown sugar
3 tablespoons (45 mL) freshly grated ginger
⅔ cup (158 mL) fresh orange juice
2 tablespoons (30 mL) fresh lime juice
1 tablespoon (15 mL) dark rum
½ teaspoon (2.5 mL) freshly ground Jamaican allspice (see Note)

 

1.
Preheat the oven to 350°F (180°C) for 20 minutes. Coat a 9 × 13-inch (22.5 × 32.5 cm) glass baking dish with the vegetable oil. Wrap the sweet potatoes in foil and bake them for 30 minutes. Leaving the oven on, remove the foil, allow the potatoes to cool enough to be handled, and then slice them into ½-inch (1 cm) slices. Layer the potato slices in the prepared pan.

2.
In a small bowl, mix together the remaining ingredients and drizzle the mixture over the potatoes.

3.
Cover the dish with foil and bake for 15 to 20 minutes, until the potatoes are barely tender. Remove the foil and bake for an additional 10 to 15 minutes, until the coating starts to crisp up.

Yield: 2-4 servings

Heat Scale: Mild

 

½ cup (118 mL) catsup
1 teaspoon (5 mL) finely minced cilantro
1 teaspoon (5 mL) balsamic vinegar
2 teaspoons (10 mL) salt
2 teaspoons (10 mL) ground red New Mexican chile
3 large white potatoes, peeled, dried, and cut into ¼-inch (.5 cm) thick sticks
Vegetable oil for deep frying

1.
In a small bowl, combine the catsup, cilantro, and vinegar. In a separate small bowl, mix together the salt and ground chile powder. Set both bowls aside.

2.
Arrange the potato sticks in a row on paper towels. Completely cover the strips with the towels and let them stand for at least 45 minutes or until potatoes are dry to the touch. Pour the oil into a large skillet and heat it to 350°F (180°C). Separate the potato sticks into four equal batches. Fry each batch until just slightly brown. Remove the potatoes from the oil with a slotted spoon and place them on paper towels to drain. Continue until all the sticks are fried, then cool the fries.

3.
Heat the oil to 400°F (200°C) and fry the sticks again in batches until they turn a deep golden brown. Using a slotted spoon, transfer the fries to a basket lined with paper towels. Sprinkle the sticks with the red chile salt. Serve with the cilantro catsup.

Yield: 4 servings

Heat Scale: Medium

 

2 medium potatoes
4 dried chile piquins, stems and seeds removed
4 cloves garlic, peeled and chopped
2 tablespoons (30 mL) red wine vinegar
1 tablespoon (15 mL) olive oil
½ teaspoon (2.5 mL) ground cumin
4 tablespoons (60 mL) Parmesan cheese

 

1.
Preheat the oven to 400°F (200°C).

2.
In a pot, boil the potatoes with their skins on in heavily salted water for 15 to 20 minutes, until done. Cut the potatoes in half lengthwise, scoop out the flesh, and reserve the skins.

3.
Put the chiles in a bowl, cover them with hot water, and let them sit for 15 minutes, until softened. Drain the chiles

4.
In a blender, purée the chiles, garlic, vinegar, oil, and cumin until smooth.

5.
Mash the potatoes with the sauce and spoon them back into the potato skins. Top with the cheese and bake for 5 minutes or until hot.

Yield: 4 servings

Heat Scale: Medium

 

4 pounds (1.82 kg) yams
1 teaspoon (5 mL) salt
½ teaspoon (2.5 mL) freshly ground white pepper
¾ cup (177 mL) minced onion, excess moisture drained out
¼ teaspoon (1.25 mL) thyme
2 teaspoons (10 mL) ground cayenne

 

1.
Peel the yams and grate them into a sieve, so that any excess moisture can drain off.

2.
Place the grated yams in a ceramic bowl, add the salt, pepper, onion, thyme, and cayenne, and toss.

3.
Place 3 tablespoons (45 mL) of the mixture in the center of a 6-inch (15 cm) square of aluminum foil. Wrap the foil around the mixture to form a ball. Repeat with the remaining mixture.

4.
Place the mixture in a steamer and steam for 25 minutes.