Read 1,001 Best Hot and Spicy Recipes Online
Authors: Dave Dewitt
Tags: #Cooking, #Specific Ingredients, #Herbs; Spices; Condiments
1,001 Best Hot and Spicy Recipes (13 page)
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2 tablespoons (30 mL) butter
2 pounds (1.1 kg) fish trimmings, such as bones, skin, meat, heads, and
tails (not entrails)
3 quarts (2.85 L) water
¼ cup (59 mL) whole parsley, firmly packed
2 medium onions, peeled and quartered
4 large bay leaves
6 large cloves garlic, peeled
2 tablespoons (30 mL) black peppercorns, bruised
1 large leek, white part only, cut into ¼-inch (.5 cm) rounds
3 large celery ribs with heart and leaves, chopped
3 small carrots, peeled if desired, cut into ½-inch (1 cm) rings
2 teaspoons (10 mL) salt
2 pounds (1.1 kg) fish trimmings, such as bones, skin, meat, heads, and
tails (not entrails)
3 quarts (2.85 L) water
¼ cup (59 mL) whole parsley, firmly packed
2 medium onions, peeled and quartered
4 large bay leaves
6 large cloves garlic, peeled
2 tablespoons (30 mL) black peppercorns, bruised
1 large leek, white part only, cut into ¼-inch (.5 cm) rounds
3 large celery ribs with heart and leaves, chopped
3 small carrots, peeled if desired, cut into ½-inch (1 cm) rings
2 teaspoons (10 mL) salt
1.
In a large, heavy pot, melt the butter over medium heat. Add the fish trimmings and sauté for 3 minutes.
In a large, heavy pot, melt the butter over medium heat. Add the fish trimmings and sauté for 3 minutes.
2.
Add the water and bring to a boil. Add the remaining ingredients. Reduce the heat and simmer, uncovered, for 1 hour.
Add the water and bring to a boil. Add the remaining ingredients. Reduce the heat and simmer, uncovered, for 1 hour.
3.
Remove from the heat and strain through cheesecloth.
Wonton Soup BrothRemove from the heat and strain through cheesecloth.
Yield: 3½ quarts (3.44 L)
This broth is a key ingredient for the wonton soups in this book. Chileheads requiring more pungency than the wontons will provide can add five or six whole chile pods (such as santaka or piquin). Remove the chiles before serving.
3½ quarts (3.44 L) Classic Chicken Stock (page 46)
2 teaspoons (10 mL) ground ginger
1 teaspoon (5 mL) five-spice powder
2 teaspoons (10 mL) sugar
1 tablespoon (15 mL) hoisin sauce
2 tablespoons (30 mL) Chinese rice wine
1 cup (236 mL) chopped green onions, cut diagonally into ⅛-inch (250 mm) lengths
2 teaspoons (10 mL) ground ginger
1 teaspoon (5 mL) five-spice powder
2 teaspoons (10 mL) sugar
1 tablespoon (15 mL) hoisin sauce
2 tablespoons (30 mL) Chinese rice wine
1 cup (236 mL) chopped green onions, cut diagonally into ⅛-inch (250 mm) lengths
1.
In a large pot, heat the stock over high heat. Add the ginger, five-spice powder, sugar, and hoisin sauce. Bring to a boil, then reduce the heat to medium. Add the rice wine and cook for 5 minutes.
Super-Rich Vegetable StockIn a large pot, heat the stock over high heat. Add the ginger, five-spice powder, sugar, and hoisin sauce. Bring to a boil, then reduce the heat to medium. Add the rice wine and cook for 5 minutes.
Yield: About 10 cups (2.36 L)
Heat Scale: Varies
This stock is used as a base for some of the other recipes in this cookbook, but it’s good enough to serve as a first course consommé. Baking or caramelizing the vegetables before adding the water adds an additional richness to the stock. If you wish, adding a 1-2 inch (2.5-5 cm) piece of kombu seaweed will further deepen the flavor. This stock will keep for 2 days, covered, in the refrigerator. It can also be frozen, divided into 2- or 3-cup (500 or 708 mL) freezer containers. The jalapeños are optional for making the stock spicy.
4 onions, unpeeled, cut into eighths
3 large ribs celery, cut into fourths
2 leeks (white part only)
1 head garlic
4 carrots, cut into 2-inch (5 cm) pieces
1½ cups (354 mL) dry white wine
2 tablespoons (30 mL) high-quality olive oil
3 green onions, cut into 1-inch (2.5 cm) pieces
⅓ cup (79 mL) chopped parsley, stems included
¼ cup (59 mL) chopped fresh basil or 2 tablespoons (30 mL) dried basil
1 teaspoon (5 mL) dried marjoram
½ cup (118 mL) chopped button mushrooms
½ cup (118 mL) chopped celery leaves
1 zucchini, peeled and sliced
3 cups (708 mL) coarsely chopped tomatoes
3 jalapeño chiles, stems and seeds removed, chopped (optional)
3 quarts (2.85 L) cold water
5 whole black peppercorns
3 large ribs celery, cut into fourths
2 leeks (white part only)
1 head garlic
4 carrots, cut into 2-inch (5 cm) pieces
1½ cups (354 mL) dry white wine
2 tablespoons (30 mL) high-quality olive oil
3 green onions, cut into 1-inch (2.5 cm) pieces
⅓ cup (79 mL) chopped parsley, stems included
¼ cup (59 mL) chopped fresh basil or 2 tablespoons (30 mL) dried basil
1 teaspoon (5 mL) dried marjoram
½ cup (118 mL) chopped button mushrooms
½ cup (118 mL) chopped celery leaves
1 zucchini, peeled and sliced
3 cups (708 mL) coarsely chopped tomatoes
3 jalapeño chiles, stems and seeds removed, chopped (optional)
3 quarts (2.85 L) cold water
5 whole black peppercorns
1.
Preheat the oven to 350°F (180°C).
Preheat the oven to 350°F (180°C).
2.
Place the onions, celery ribs, leeks, garlic, and carrots in a shallow baking pan and pour the wine over the top. Bake uncovered for 1½ hours.
Place the onions, celery ribs, leeks, garlic, and carrots in a shallow baking pan and pour the wine over the top. Bake uncovered for 1½ hours.
3.
In a large pan, heat the oil over high heat. Add the baked vegetables and the green onions and sauté for 5 minutes, stirring occasionally. Add the parsley, basil, marjoram, mushrooms, celery leaves, zucchini, tomatoes, and chiles, if using, and sauté for 5 minutes, stirring occasionally
In a large pan, heat the oil over high heat. Add the baked vegetables and the green onions and sauté for 5 minutes, stirring occasionally. Add the parsley, basil, marjoram, mushrooms, celery leaves, zucchini, tomatoes, and chiles, if using, and sauté for 5 minutes, stirring occasionally
4.
Add the cold water and peppercorns and bring the mixture to a boil. Lower the heat to a simmer, cover, and cook for 2 hours. Uncover and simmer for another 30 minutes. Strain the stock through a fine strainer lined with cheesecloth or a coffee filter and salt to taste.
Add the cold water and peppercorns and bring the mixture to a boil. Lower the heat to a simmer, cover, and cook for 2 hours. Uncover and simmer for another 30 minutes. Strain the stock through a fine strainer lined with cheesecloth or a coffee filter and salt to taste.
TWO
Classic Hot Sauces and Salsas
Many people believe that hot sauces and salsas are somehow unique to the Western Hemisphere. This is simply not true. As chile peppers spread around the world, innovative cooks in the chile-infiltrated regions immediately began to make sauces that would replace the more expensive spicy ingredients, such as black pepper, with chiles. This chapter is organized by region of the world.
Yield: 1-2 cups (250-473 mL)
Heat Scale: Medium
This basic but classic Latin American salsa recipe was collected in Ecuador. Although the recipe calls for the use of an electric blender, one can follow the traditional method instead and use a mortar and pestle. Ecuadorians are very fond of putting beans in their salsa. The most popular beans are lupini, which are large white beans about the size of lima beans. Just add the cooked beans directly to the salsa. Use this salsa as a dip for chips or as a topping for grilled meats.
2 large tomatoes, seeds removed, finely chopped
1 medium onion, peeled and finely chopped
1 tablespoon (15 mL) chopped fresh cilantro
4 large, fresh aji chiles, stems and seeds removed, chopped (or substitute yellow wax hot or jalapeño chiles)
½ cup (118 mL) water
Salt, to taste
1 medium onion, peeled and finely chopped
1 tablespoon (15 mL) chopped fresh cilantro
4 large, fresh aji chiles, stems and seeds removed, chopped (or substitute yellow wax hot or jalapeño chiles)
½ cup (118 mL) water
Salt, to taste
1.
In a bowl, combine the tomatoes, onion, and cilantro.
In a bowl, combine the tomatoes, onion, and cilantro.
2.
Place the chiles, water, and 3 tablespoons (45 mL) of the tomato and onion mixture in a blender or processor and purée until smooth.
Place the chiles, water, and 3 tablespoons (45 mL) of the tomato and onion mixture in a blender or processor and purée until smooth.
3.
Add the chile purée to the remaining tomato mixture and mix well. Add salt to taste.
Salsa Picante de Peru (Peruvian Hot Salsa)Add the chile purée to the remaining tomato mixture and mix well. Add salt to taste.
Yield: ¾ cup (177 mL)
Heat Scale: Medium to Hot
This recipe is traditionally served with anticuchos (grilled beef heart) and corn on the cob, but it’s a great accompaniment for any grilled meat.
3 fresh aji chiles, stems and seeds removed, minced (or substitute red serranos or jalapeños)
½ medium onion, minced
2 green onions, greens included, minced
4 cloves garlic, peeled and crushed
2 tablespoons (30 mL) vegetable oil
2 tablespoons (30 mL) red wine vinegar
½ medium onion, minced
2 green onions, greens included, minced
4 cloves garlic, peeled and crushed
2 tablespoons (30 mL) vegetable oil
2 tablespoons (30 mL) red wine vinegar
1.
Combine all the ingredients in a bowl and let sit for at least an hour to blend the flavors.
Pebre (Chilean Hot Salsa)Combine all the ingredients in a bowl and let sit for at least an hour to blend the flavors.
Yield: 1½ cups (354 mL)
Heat Scale: Hot
Here is the classic hot sauce of Chile, one that is served with grilled or roasted meats. The type of chiles used varies considerably, depending on availability and the cook’s preference.
2 tablespoons (30 mL) olive oil
1 tablespoon (15 mL) red wine vinegar
⅓ cup (79 mL) water
3 fresh yellow or red rocoto chiles, stems and seeds removed, minced
(or substitute 3 jalapeños or 1 habanero)
2 cloves garlic, peeled and minced
½ cup (118 mL) minced onion
½ cup (118 mL) minced cilantro
1 teaspoon (5 mL) minced fresh oregano
Salt, to taste
1 tablespoon (15 mL) red wine vinegar
⅓ cup (79 mL) water
3 fresh yellow or red rocoto chiles, stems and seeds removed, minced
(or substitute 3 jalapeños or 1 habanero)
2 cloves garlic, peeled and minced
½ cup (118 mL) minced onion
½ cup (118 mL) minced cilantro
1 teaspoon (5 mL) minced fresh oregano
Salt, to taste
1.
Combine the olive oil, vinegar, and water in a bowl and beat with a whisk. Add the remaining ingredients, mix well, and let stand for 2 hours to blend the flavors.
Miguel’s Peruvian Aji SauceCombine the olive oil, vinegar, and water in a bowl and beat with a whisk. Add the remaining ingredients, mix well, and let stand for 2 hours to blend the flavors.
Yield: ¾ cup (177 mL)
Heat Scale: Hot
I grow a lot of Peruvian aji chiles in my garden every year, and I always put aside a large bag of them to take to Miguel, a computer wizard friend from Peru. On my second or third trip to Miguel’s (it was a bumper harvest of chiles), he was having a late lunch with this aji sauce over his rice.
½ cup (118 mL) olive oil
4 or more fresh aji chiles, stems and seeds removed, minced (or substitute jalapeños)
2 cloves garlic, peeled and minced
¼ teaspoon (1.25 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
1 tablespoon (15 mL) fresh lime juice
4 or more fresh aji chiles, stems and seeds removed, minced (or substitute jalapeños)
2 cloves garlic, peeled and minced
¼ teaspoon (1.25 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
1 tablespoon (15 mL) fresh lime juice
1.
In a small skillet, heat the oil over high heat. Add the chiles and garlic, lower the heat, and stir constantly to avoid burning the garlic.
In a small skillet, heat the oil over high heat. Add the chiles and garlic, lower the heat, and stir constantly to avoid burning the garlic.
2.
Add the remaining ingredients and stir. Simmer for 10 minutes and then serve warm over rice or pasta.
Ocopa Sauce, Arequepa-StyleAdd the remaining ingredients and stir. Simmer for 10 minutes and then serve warm over rice or pasta.
Yield: About 2½ cups (591 mL)
Heat Scale: Medium
From Arequipa, Peru, one of the hottest (chile-wise) cities in Latin America, comes this unusual, delicious sauce that is traditionally served over boiled and sliced potatoes garnished with lettuce, olives, and hardboiled egg slices. Try it over fried fish as well.
8 dried yellow aji chiles, stems and seeds removed, soaked in water to soften and puréed (or substitute 6 dried red New Mexican chiles)
3 soda crackers, crushed
¼ cup (59 mL) walnuts, ground in a spice mill
½ cup (118 mL) grated Monterey Jack cheese
¼ cup (59 mL) vegetable oil
¼ cup (59 mL) crushed onion
1 clove garlic, peeled and mashed
2 hard-boiled eggs, minced
12 medium shrimp, cooked, peeled, and mashed
Milk as needed
Salt, to taste
Freshly ground black pepper, to taste
3 soda crackers, crushed
¼ cup (59 mL) walnuts, ground in a spice mill
½ cup (118 mL) grated Monterey Jack cheese
¼ cup (59 mL) vegetable oil
¼ cup (59 mL) crushed onion
1 clove garlic, peeled and mashed
2 hard-boiled eggs, minced
12 medium shrimp, cooked, peeled, and mashed
Milk as needed
Salt, to taste
Freshly ground black pepper, to taste
1.
In a large bowl, combine the chiles, crackers, walnuts, cheese, vegetable oil, onion, garlic, eggs, and shrimp and mix well to make a thick paste. Drizzle in milk as needed and use a potato masher to transform the paste into a thick sauce. Add salt and pepper to taste.
Salsa de Mani (Hot and Spicy Peanut Sauce)In a large bowl, combine the chiles, crackers, walnuts, cheese, vegetable oil, onion, garlic, eggs, and shrimp and mix well to make a thick paste. Drizzle in milk as needed and use a potato masher to transform the paste into a thick sauce. Add salt and pepper to taste.
Yield: 2 cups (473 mL)
Heat Scale: Medium
This sauce is commonly served over potatoes in Ecuador. The amount of chile in the recipe can be adjusted to be mild or wild, as you wish. This side dish would add spice to any meat or seafood dish for a truly exotic dinner.
½ cup (118 mL) peanuts
¼ cup (59 mL) cream
¼ cup (59 mL) milk
⅓ cup (79 mL) peanut oil
¼ teaspoon (1.25 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
1½ teaspoons (7.5 mL) aji chile powder (or substitute piquin or cayenne)
1 small onion, peeled and quartered
½ cup (118 mL) grated goat cheese or crumbled feta cheese
¼ cup (59 mL) cream
¼ cup (59 mL) milk
⅓ cup (79 mL) peanut oil
¼ teaspoon (1.25 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
1½ teaspoons (7.5 mL) aji chile powder (or substitute piquin or cayenne)
1 small onion, peeled and quartered
½ cup (118 mL) grated goat cheese or crumbled feta cheese
1.
Place all of the ingredients in a blender or food processor and blend on high speed for a few seconds, or until smooth.
Place all of the ingredients in a blender or food processor and blend on high speed for a few seconds, or until smooth.
2.
Transfer the mixture to a saucepan and cook over low heat for 5 minutes, stirring constantly. Do not boil. Serve the sauce over hot cooked potatoes.
Môlho Malagueta (Malagueta Sauce)Transfer the mixture to a saucepan and cook over low heat for 5 minutes, stirring constantly. Do not boil. Serve the sauce over hot cooked potatoes.
Yield: Enough to fill 1 (708 mL) wine bottle
Heat Scale: Hot
Here is a basic Brazilian hot sauce featuring malagueta chiles. It is simple and powerful, and it can be added to any recipe (except desserts) to spice it up. You’ll need an empty 708 mL wine bottle, washed in boiling water and dried, with its cork, to make this sauce. (Note: This recipe requires advance preparation.)
1 cup (236 mL) fresh or dried malagueta chiles (or substitute tabascos or piquins), stems removed, left whole
708 mL wine bottle
1 cup (236 mL) distilled white vinegar
1¼ cups (295 mL) olive oil, or enough to fill the wine bottle
708 mL wine bottle
1 cup (236 mL) distilled white vinegar
1¼ cups (295 mL) olive oil, or enough to fill the wine bottle
1.
Place the chiles in the wine bottle. Add the vinegar and olive oil and stopper the bottle securely.
Place the chiles in the wine bottle. Add the vinegar and olive oil and stopper the bottle securely.
2.
Place the bottle in the refrigerator and let the chiles steep for at least 2 weeks, shaking the bottle whenever you think about it. Shake well before using.
Môlho de Pimenta e Limao (Hot Pepper Sauce with Lime)Place the bottle in the refrigerator and let the chiles steep for at least 2 weeks, shaking the bottle whenever you think about it. Shake well before using.
Yield: ¾ cup (177 mL)
Heat Scale: Hot
This hot sauce from Pernambuco is commonly served in a small dish at Brazilian meals to spice up such dishes as feijoada and seafood stews. It features the malagueta pepper, that close relative of the tabasco pepper.
6 fresh malagueta chiles (or substitute piquins), stems and seeds removed, minced
1 clove garlic, peeled and minced
1 medium onion, peeled and minced
½ teaspoon (2.5 mL) salt
½ cup (118 mL) lemon or lime juice
1 clove garlic, peeled and minced
1 medium onion, peeled and minced
½ teaspoon (2.5 mL) salt
½ cup (118 mL) lemon or lime juice
1.
Combine all the ingredients and allow to sit at room temperature for 2 hours to blend all the flavors.
Combine all the ingredients and allow to sit at room temperature for 2 hours to blend all the flavors.
Variation
Make a paste by puréeing the peppers, garlic, onion, and salt in a blender. Add the lemon or lime juice and stir well.
Môlho de Acaraj (Chile-Shrimp Sauce)Yield: About ¾ cup (177 mL)
Heat Scale: Hot
This Brazilian sauce is traditionally served over black-eyed pea fritters (acaraj, called accra in the West Indies), but it can also be spread over other bland foods, such as potatoes. It has an intense shrimp flavor and high heat. It is traditionally made with dende, palm oil, but I have substituted an oil with less saturated fat.
6 large shrimp, cooked, shelled, deveined, and mashed
1 onion, peeled and minced
5 fresh malagueta chiles, stems and seeds removed, minced (or substitute tabascos, Thais, or piquins)
½ teaspoon (2.5 mL) salt
3 tablespoons (45 mL) vegetable oil, or more if needed
1 onion, peeled and minced
5 fresh malagueta chiles, stems and seeds removed, minced (or substitute tabascos, Thais, or piquins)
½ teaspoon (2.5 mL) salt
3 tablespoons (45 mL) vegetable oil, or more if needed
1.
With a mortar and pestle, crush together the shrimps, onion, chiles, and salt to make a paste.
With a mortar and pestle, crush together the shrimps, onion, chiles, and salt to make a paste.
2.
In a sauté pan, heat the oil over high heat. Add the paste and sauté for 10 minutes, stirring constantly.
In a sauté pan, heat the oil over high heat. Add the paste and sauté for 10 minutes, stirring constantly.
Variation
Add 1 teaspoon (5 mL) minced cilantro and ½ teaspoon (2.5 mL) ground ginger to the paste.
Belizean Habanero SauceYield: 1 cup (236 mL)
Heat Scale: Extremely Hot
To preserve the distinctive flavor of the habaneros, don’t cook them with the sauce but add them afterwards. This sauce will keep for weeks in the refrigerator. Use it to spice up eggs, sandwiches, soups, and seafood. This was the original, classic habanero sauce that countless commercial products have imitated.
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