1,001 Best Hot and Spicy Recipes (126 page)

Yield: 6 servings

Heat Scale: Medium

 

1¼ cups (295 mL) sugar
2½ cups (591 mL) water
1 cup (236 mL) freshly squeezed Key lime juice
¼ cup (59 mL) freshly squeezed orange juice
½ teaspoon (2.5 mL) ground habanero
½ teaspoon (2.5 mL) powdered gelatin
2 tablespoons (30 mL) cold water
Lime zest for garnish

 

1.
In a saucepan, combine the sugar and water. Bring the mixture to a boil and boil for 5 minutes without stirring.

2.
Remove the pan from the heat and stir in the lime juice, orange juice, and ground habanero.

3.
In a separate small saucepan, sprinkle the gelatin over the cold water. Let the mixture stand for 1 minute to soften. Heat it over medium heat until the gelatin is dissolved. Stir the gelatin mixture into the lime juice mixture. Transfer the mixture to a bowl and chill in the freezer for 30 minutes. Freeze in an ice cream maker following the manufacturer’s instructions. Serve with a sprinkle of lime zest.

Yield: 6-8 servings

Heat Scale: Hot

 

2 large mangos, peeled and chopped
⅓ cup (79 mL) honey dissolved in 1½ cups (354 mL) warm water
1 Scotch bonnet chile, stem and seeds removed, minced (or substitute habanero)
2 tablespoons (30 mL) dark rum
¼ cup (59 mL) freshly squeezed lemon juice
Thin slices of mango for garnish

 

1.
In a food processor or blender, purée the mangos. Add the honey water and blend the mixture until it is smooth. Pour all but ½ cup (118 mL) of the mixture into a bowl. Add the Scotch bonnet chile to the reserved mixture, and blend until puréed fine. Stir the chile mixture into the mango mixture with the rum and the lemon juice and pour the mixture into 2 ice cube trays without dividers or a wide, shallow bowl. Freeze the sorbet for 1 to 2 hours or until it is almost firm. Scoop the sorbet into the food processor, purée it, and return it to the trays or bowl. Freeze the sorbet for 2 to 4 hours, or until it is firm but not hard. Scoop it into dessert glasses and serve it garnished with the mango slices.

Yield: 4 servings

Heat Scale: Medium

 

¾ cup (177 mL) sugar
1½ cups (354 mL) room temperature water
1½ ounces (42 g) semisweet chocolate, melted
½ cup (118 mL) unsweetened cocoa
1½ tablespoons (22.5 mL) ground ancho or pasilla chile
½ teaspoon (2.5 mL) ground cinnamon
2 tablespoons (30 mL) Tequila Enchilado (page 104)
2 tablespoons (30 mL) chopped pine nuts

1.
In a bowl, combine the sugar and water and whisk well. Pour half the sugar-water into a separate bowl. Whisk the melted chocolate, cocoa, ground chile, cinnamon, tequila, and salt into one of the sugar-water bowls. Add the remaining sugar-water and whisk until smooth. Freeze for 15 minutes.

2.
Process the mixture in an ice cream maker according to the manufacturer’s instructions. Serve immediately, garnished with the pine nuts.

Yield: 20 or more servings

Heat Scale: Hot

 

¼ cup (59 mL) fresh green chiltepns, thoroughly puréed (or substitute chiltepnes en escabeche or dried red chiltepns that have been rehydrated and puréed)

1 gallon (3.8 L) vanilla ice cream (French preferred—just kidding)

 

1.
Combine both ingredients and mix thoroughly until green (or red) flecks appear throughout the ice cream. Serve in small portions and warn people about what they’re eating.

Yield: 4 servings

Heat Scale: Medium

 

1 tablespoon (15 mL) fresh lemon juice
3 large, firm, ripe peaches, peeled, pitted, and thinly sliced
6 tablespoons (90 mL) unsalted butter
½ cup (118 mL) firmly packed light brown sugar
½ teaspoon (2.5 mL) ground cayenne
3 tablespoons (45 mL) whipping cream
½ cup (118 mL) chopped toasted pecan pieces
1 tablespoon (15 mL) bourbon
1 pint (473 mL) vanilla ice cream

1.
Place the lemon juice in a medium bowl. Add the peach slices and toss to coat with the juice.

2.
In a medium heavy saucepan, melt the butter over medium heat. Add the brown sugar and cayenne and stir until the mixture thickens and bubbles. Add the cream 1 tablespoon (15 mL) at a time and stir until the sugar dissolves and the sauce becomes thick and smooth, about 3 minutes. Stir in the peaches, pecans, and bourbon. Cook until the sauce is heated through, stirring constantly, about 1 minute longer.

3.
Scoop the ice cream into bowls. Spoon the sauce over it and serve.

Yield: 6 servings

Heat Scale: Hot

 

2 cups (473 mL) heavy cream
1 cup (236 mL) whole milk
6 egg yolks
1 cup (236 mL) sugar
2 large, ripe mangos, peeled, pitted, and diced
½ habanero chile, stem and seeds removed, minced
2 teaspoons (10 mL) fresh lime juice
½ teaspoon (2.5 mL) lime zest
1 cup (236 mL) toasted and coarsely chopped unsalted macadamia nuts

 

1.
In a saucepan, combine the cream and milk and bring to a boil. Turn off the heat. In a bowl, whisk together the yolks and sugar. Gradually whisk the hot cream into the yolk mixture and return it to the same saucepan. Cook, stirring, over low heat until the custard thickens and will coat the spoon lightly, about 5 minutes. Immediately transfer the custard to a blender. Add the mangos and habanero and blend until smooth. Chill the custard for 1 hour in the freezer, then stir in the remaining ingredients.

2.
Process the custard in an ice cream maker according to the manufacturer’s instructions. Serve immediately or freeze the ice cream in a covered container.

Yield: 1 quart (.95 L)

Heat Scale: Mild

 

3 ancho chiles, stems removed
½ teaspoon (2.5 mL) ground cinnamon
¼ teaspoon (1.25 mL) ground cloves
6 ounces (168 g) good quality white chocolate, such as Tobler or Lindt
2 cups (473 mL) milk
2 cups (473 mL) heavy cream
¾ cup (177 mL) sugar
1 vanilla bean
6 egg yolks
Cinnamon stick for garnish
Shaved semisweet chocolate for garnish

 

1.
Cover the chiles with hot water and let them soak until pliable, about 15 minutes. Remove and discard the seeds. Place the chiles in a blender or food processor and purée them with a little of the soaking water. Stir in the cinnamon and cloves.

2. In a double boiler, melt the chocolate over hot water.

3.
In a medium saucepan, combine the milk, cream, and sugar. Split the vanilla bean and scrape some of the seeds into the mixture. Bring the mixture to a boil.

4.
Whisk the egg yolks, pouring in about one-third of the hot milk mixture as you do so. Reheat the remaining milk and add the egg yolks. Heat for 1 minute, whisking constantly.

5.
Strain the mixture into a bowl. Stir in the chiles and chocolate and freeze for 15 minutes.

6.
Freeze in an ice cream maker according to the manufacturer’s instructions. Serve garnished with a cinnamon stick and the shaved chocolate.

Abon Daging (Hot and Spicy Fried Shredded Beef)

Absolut-ly the Best Pasta

Acar Ikan (Hot and Sour Flounder)

Achiote Oil

Ackee, Salt Fish and

Acorn Squash and Corn Stew with Chipotle

Adobong Baboy (Pork in Adobo)

African Chile-Coconut Rice

Ají de Carne (Bolivian Peppery Pork Stew)

Ají de Gallina (Piquant Creamed Hen)

Ají Molido

Ajo-Comino de Gallina (Garlic and Cumin Chicken)

Ajvar (Eggplant-Chile Relish)

Albondigas in Sherry Pepper Sauce

Almendrado Oaxaqueño (Almond Chicken Oaxacan-Style)

Aloo Curry (Curried Potatoes)

Amok (Tantalizing Catfish)

Amuyale (Spiced and Steamed Yams)

Ancho Chile and Rum Mulled Citrus Cider

Ancho-Chocolate Mousse with Grand Marnier

Ancho-Piquin Spoonbread

Andhra Pradesh Ripe Red Chile Chutney

Angel Hair Pasta with Spicy Chile Pickled Garlic Sauce

Albondigas in Sherry Pepper Sauce

Aros de Jalapeño con Queso de Chorizo (Jalapeño Rings with Chorizo Cream Cheese)

Bahn Mi Chien Tom (Fiery Shrimp Toast)

Be Sipyan (Spicy Duck Appetizer for Six)

California Meatballs with Wine-Chile Sauce

Cha Gio (Fried Crab and Pork Rolls)

Champinones al Ajíllo (Spanish Garlic Mushrooms)

Cheese-Stuffed Peppers (Korozottel Toltott Paprika)

Chile con Queso Estilo Sonora (Sonoran-Style Chile with Cheese)

Chileajo (Garlic Chile)

Chiles a la Norita (Stuffed Ancho Chiles)

Chiles and Garlic Fried in Oil

Ech Nau Ca-Ri (Curried Frogs’ Legs)

El Paso Nachos

Empanadas del Pampas (Turnovers from the Plains)

Feroce d’Avocat (Savage Avocado Appetizer)

Fiesta Bean Dip

Freshly Fried Nachos with Chile con Queso Asadero

Garlic Cheese

Gravlax with Spicy Mustard Sauce

Green Chile Tortilla Pinwheels

Hotsy Hummus

Indonesian Chicken, Shrimp, and Pineapple Satay

Jalapeño Cherry Bombs

Jamaican Patties

Jicama Slices with a Choice of Peppers

Jungli Mans

Lime Oysters with Garlic

Madagascar Pili-Pili Dip

Marinated Rajas

Mascarene “Hush Puppies,”

Mechouia

Mendoan (Tempeh Pancakes)

Miang Khum Spinach Leaf Wraps with Roasted Coconut

Molagi Bajii (Madras Fried Chile Fritters)

Nacatamales (Nicaraguan Tamales)

Pazoon Lone-Jaun (Fancy Burmese Shrimp Puffs)

Pescadillos (Fish Tacos)

Pimientos de Padrón

Powerful Plantains

Quesadillas with Goat Cheese

Queso Flameado with Poblano Strips

Roasted Poblanos Stuffed with Mushroom-Walnut Pesto

San Jay’s Jeera Chicken

Sesame Dipping Sauce

Seville-Style Olives (Aceitunas a la Sevillana)

Sina Aur Alu (Fried Spare Ribs with Potatoes)

Singapore Meat Dumplings

Skewered Spiced Sirloin

Smoky Hot Oyster Bites

Snow Peas Stuffed with Goat Cheese Chipotle Sauce

South African Samosas

Southwestern Guacamoles

Spanish Chorizo with Pimentón

Spiced-Up Spanakopitas

Spicy Cape Kebabs

Spicy Lamb Carnitas

Spicy Mixed Satays

Spicy Salbutes

Tempa Tempa (Fried Coconut Triangles)

Torrejas de Maíz Tierno (Fresh Corn Fritters)

Tropical “Guacamole” with Fruit

Two-Chile Quesadilla Ecstasy

Ukoy (Sweet Potato and Shrimp Squash Cakes)

White Cheese and Tomato “Salad,”

Apple-Raisin Blatjang

Curried Good Luck Fruit Salad

Fresh Mango-Apple Chutney

Horn of Plenty Salad

Pineapple-Lemon-Apple Preserves with Habanero

Rujak (Spicy Padang Fruit Salad)

Tart, Hot Apple Pie

Zippy Apple Cole Slaw

Apricot, Crab, and Chile Wonton Soup

Chiles en Nogada (Fruit-Stuffed Poblanos Without Walnuts)

Sosaties

Spiced Lamb with Apricots

Argentinian Parrilla with Chimichurri Sauce

Arizona Beef Jerky

Arizona Chiltepín Ice Cream

Armenian Spiced Lamb Brochettes on Nutty Rice Pilaf

Aros de Jalapeño con Queso de Chorizo (Jalapeño Rings with Chorizo Cream Cheese)

Arroz.
See
Rice