1,001 Best Hot and Spicy Recipes (26 page)

 

4 medium potatoes, peeled and diced
½ pound (224 g) leftover prime rib meat, diced
¼ pound (567 g) bacon, diced
1 onion, peeled and chopped
1 red bell pepper, stem and seeds removed, diced
1 yellow bell pepper, stem and seeds removed, diced
½ cup (118 mL) chopped roasted and peeled New Mexican green chile
Salt to taste
Freshly ground black pepper to taste
3 tablespoons (45 mL) minced Italian parsley for garnish
4-6 eggs, poached (optional)

 

1.
In a large pot, boil the potatoes in salted water until tender, about 8 minutes. Drain the potatoes and transfer them to a large bowl. Add the prime rib meat.

2.
In a skillet over medium heat, cook the bacon for 5 minutes, stirring often. Add the onion and both bell peppers and cook, stirring often, for 5 more minutes. With a slotted spoon, transfer this mixture to the bowl with the potatoes and meat. Add the green chile, salt, and pepper and mix well.

3.
Remove and discard all but 3 tablespoons (45 mL) of the bacon fat from the skillet. Add the hash mixture and cook over medium heat for about 5 minutes. Do not stir it, but take care that it does not burn. Turn the hash with a spatula and cook for 5 more minutes. Transfer the hash to serving plates, garnish it with the parsley, and top it with poached eggs, if desired.

Yield: 6-8 servings

Heat Scale: Medium

Serve this great breakfast entrée when you can find fresh asparagus. A strata is an egg-and-bread-based pudding enhanced with vegetables, spices, or herbs. The classic mix is 6 eggs to 3
½
cups (826 mL) milk ; you can use low-fat milk if you prefer. Buy day-old French bread from a good bakery for this recipe.

 

1 pound (454 g) day-old French bread, cut into 1½-inch (3.5 cm) cubes
3½ cups (826 mL) milk
6 eggs
½ teaspoon (2.5 mL) freshly ground white pepper
½ teaspoon (2.5 mL) salt
1 pound (454 g) fresh asparagus, cleaned and sliced into 2 inch (5 cm) pieces
2 tablespoons (30 mL) butter
½ pound (224 g) button mushrooms, sliced
½ cup (118 mL) minced sweet onion
1 cup (236 mL) chopped green New Mexican chile, excess water blotted out
2 teaspoons (10 mL) chopped fresh chives
2½ cups (591 mL) mixed shredded Jarlsberg, Gruyere, and Swiss cheeses
2 tablespoons (30 mL) grated Parmesan cheese

 

1.
Preheat the broiler. Place an oven rack about 4 inches (10 cm) under the broiler. Lightly grease a shallow 3- or 4-quart (3 or 4 L) oven-proof casserole or a 9 × 13-inch (22.5 × 32.5 cm) glass baking dish

2.
Arrange the bread cubes on a cookie sheet and toast them under the broiler, stirring occasionally, until they are golden brown. Take care not to burn them. Place the cubes in a large bowl. Turn the oven heat to 325°F (165°C).

3.
In a separate bowl, beat together the milk, eggs, white pepper, and salt. Pour 1½ cups (354 mL) of this mixture over the bread cubes. Toss the cubes to coat them thoroughly. Set aside the remaining milk-egg mixture.

4.
Steam the asparagus for 3 minutes. Rinse it under cold water, drain, and set aside.

5.
In a skillet, melt the butter over medium heat. Add the mushrooms and onion and sauté until the onion softens. Use a slotted spoon to transfer this mixture to a small bowl.

6.
Add the green chile and chives to the mushroom mixture and mix well.

7.
Layer ⅓ of the soaked bread cubes in the bottom of the prepared casserole. Top this mixture with ½ of the asparagus, then ½ of the mushroom mixture. Sprinkle with ½ of the cheeses. Repeat the next layer with half of the remaining bread cubes and the remaining asparagus, mushroom-chile mixture, and cheese. Top with the remaining bread cubes and pour the reserved milk-egg mixture over the top.

8.
Bake the strata for 45 minutes. Cover with aluminum foil if it starts to brown too quickly.

Yield: 2-4 servings

Heat Scale: Medium

 

2 tomatoes, chopped
4 chipotles in adobo, chopped
2 cloves garlic, peeled and chopped
½ onion, chopped
½ cup (118 mL) chicken stock
Vegetable oil for frying tortillas
6 corn tortillas, each cut into 8 wedges
4 eggs, beaten
1 cup (236 mL) grated Monterey Jack or cheddar cheese
Chopped cilantro for garnish

 

1.
Preheat the oven to 300°F (150°C), if baking.

2.
Combine the tomatoes, chipotles, garlic, onion, and stock in a blender and purée to make a sauce. Transfer the mixture to a saucepan and bring it to a boil. Reduce the heat and simmer for 15 minutes or until the sauce is thickened.

3.
Heat 1 inch (2.5 cm) of oil in a skillet. Fry the tortilla wedges for a few seconds on each side, until soft. Drain the wedges on paper towels.

4.
Add the sauce to the beaten eggs.

5.
Line the bottom of a small casserole dish with tortilla wedges, then add ⅓ of the sauce mixture, and top with ⅓ of the cheese. Repeat twice more, until all the ingredients are used.

6.
Bake the casserole in the preheated oven for 15 minutes, or microwave on high for about 5 minutes.

7.
Garnish with the cilantro and serve.

Yield: 12 (4-inch [10 cm]) pancakes

Heat Scale: Medium

 

For the Orange-Spiced Honey:
½ cup (118 mL) honey
¼ cup (59 mL) orange juice
1 teaspoon (5 mL) grated orange peel
½ teaspoon (2.5 mL) habanero powder (or other hot chile powder)

 

1.
Place the honey in a saucepan over medium-low heat and cook until heated through. Stir in the remaining ingredients and keep the mixture warm.

 

For the Pancakes:
1 cup (236 mL) blue corn flour
½ cup (118 mL) all-purpose flour
3 tablespoons (45 mL) sugar
1¾ teaspoons (8.75 mL) double-acting baking powder
1 large egg, beaten
1 cup (236 mL) buttermilk
3 tablespoons (45 mL) melted butter
3 tablespoons (45 mL) roasted piñon nuts

 

1.
Sift together the flours, sugar, and baking powder into a bowl. In a separate bowl, combine the egg, buttermilk, and melted butter and beat well. Quickly mix the liquids and nuts into the dry batter, being careful not to overbeat the mixture—lumps are okay.

2.
Cook the pancakes on a hot griddle over medium-high heat, turning only once, until they are browned and done.

3.
Drizzle the pancakes with the warm honey and serve.

Yield: 4 servings

Heat Scale: Medium

 

2 dozen ackee in pods
½ pound (224 g) salt cod
2 tablespoons (30 mL) butter
¼ cup (59 mL) oil
2 onions, peeled and sliced
1 sprig thyme
½ Scotch bonnet chile (or habanero), stem and seeds removed, minced
1 small tomato, chopped (optional)
Freshly ground black pepper, to taste

 

1.
Remove the ackee from the pods. Discard the seeds and the pink membrane found in the cleft of each fruit. Wash them and put them to boil in a large pot of water with the saltfish. As soon as the ackee are tender, pour the contents of the pot into a large sieve, discarding the water. Separate the ackee from the fish. Run cold water over the fish until they are cool enough that you can remove the bones and skin comfortably, then flake it and set it aside.

2.
In a frying pan, heat the butter and oil over medium heat. Add the onions, thyme, chile, and tomato, if using. Stir for a few minutes, then add the flaked fish. Stir for a few more minutes, then add the drained ackee, stirring carefully so as not to crush them. Add a little more oil if necessary and sprinkle with plenty of freshly ground black pepper.

Roasted breadfruit or fried plantains make excellent accompaniments to this famous dish.

Yield: 6 servings

Heat Scale: Mild

 

1 (16-ounce [454 g]) can cream-style corn (S & W brand preferred)
¾ cup (177 mL) low-fat milk
⅓ cup (79 mL) melted butter
1½ cups (354 mL) cornmeal
2 eggs, lightly beaten
½ teaspoon (2.5 mL) baking soda
1 teaspoon (5 mL) baking powder
½ teaspoon (2.5 mL) salt (optional, or just add more green chile)
1 teaspoon (5 mL) sugar
½ cup (118 mL) chopped green New Mexican chile
1½ cups (354 mL) grated sharp cheddar cheese

 

1.
Preheat the oven to 400°F (200°C). Grease a 9-inch (22.5 cm) square baking pan.

2.
Combine all of the ingredients except the chile and cheese. Pour half of the batter into the prepared pan, then sprinkle the batter with half the green chiles and half the cheese. Add the remaining batter and top with the remaining chile and cheese. Bake for 45 minutes.

Yield: 4-6 servings

Heat Scale: Medium

 

2 tablespoons (30 mL) vegetable oil
¼ cup (59 mL) diced green bell pepper
1 small onion, peeled and minced
2 pounds (1.1 kg) tomatoes, peeled and diced, liquid retained (or substitute
1 28-ounce (754 g) can diced tomatoes
1 cup (236 mL) cornmeal
1 egg
2 teaspoons (10 mL) ancho chile powder
½ teaspoon (2.5 mL) piquin chile powder
½ teaspoon (2.5 mL) baking soda
½ teaspoon (2.5 mL) salt
1 cup (236 mL) shredded Monterey Jack cheese
Milk as needed

 

1.
Preheat the oven to 350°F (180°C). Grease a 1½-quart (1.5 L) casserole.

2.
Heat the oil over low heat in a skillet. Add the green bell pepper and onion and sauté for 2 minutes. Add the tomatoes and sauté for
10 minutes. Transfer to a bowl and mix in the cornmeal, egg, chile powders, baking soda, salt, and cheese. Mix thoroughly. If the mixture seems extremely thick, add milk, 1 tablespoon (15 mL) at a time, until it is thick but pourable.

3.
Pour the batter into the prepared casserole. Bake for 1 hour or until firm. Serve hot.

Yield: 6 servings

Heat Scale: Hot

 

2½ cups (591 mL) low-fat milk, divided
1 cup (236 mL) yellow cornmeal
3 eggs
2 teaspoons (10 mL) sugar
½ teaspoon (2.5 mL) salt
4 tablespoons (60 mL) melted butter
1 teaspoon (5 mL) thyme or marjoram
1 teaspoon (5 mL) baking powder
3 chipotle chiles in adobo, drained and puréed
½ cup (118 mL) grated jalapeño cheese

 

1.
Preheat the oven to 400°F (200°C). Grease a 1½-quart (1.5 L) baking dish or casserole.

2.
In a saucepan, heat 2 cups (473 mL) of the milk to simmering and stir in the cornmeal. When the mixture is thickened, remove it from the heat.

3.
In a bowl, beat the eggs well. Mix in the remaining ½ cup (118 mL) milk, sugar, salt, and melted butter. Combine this mixture with the hot cornmeal mixture. Stir in the thyme or marjoram, baking powder, and puréed chipotles. Mix thoroughly. Pour the batter into the prepared baking dish or casserole. Bake for 45 minutes or until the spoonbread is firm and lightly browned. Spoon onto plates and serve at once.

Yield: 6 servings

Heat Scale: Medium

 

1 cup (236 mL) coarse blue cornmeal
1 cup (236 mL) all-purpose flour
2 teaspoons (10 mL) sugar
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) baking powder
1 teaspoon (5 mL) salt
¼ teaspoon (1.25 mL) garlic powder
1½ cups (354 mL) buttermilk
¼ cup (59 mL) finely chopped jalapeño chiles, stems and seeds removed
1 cup (236 mL) minced onions
2 eggs, beaten
1 cup (236 mL) grated cheddar

 

1.
Preheat the oven to 350°F (180°C). Grease a 9-inch (22.5 cm) square baking pan.

2.
In a bowl, combine all the dry ingredients.

3.
In a saucepan over medium heat, heat the buttermilk with the jalapeños and onions for 3 minutes, then allow the mixture to cool.