1,001 Best Hot and Spicy Recipes (27 page)

4.
In a bowl, combine the eggs and cheese.

5.
Add the buttermilk mixture and the egg mixture to the dry ingredients and blend until smooth.

6.
Pour the batter into the prepared pan and bake for 40 to 50 minutes or until the cornbread is browned and firm.

Yield: 12-15 muffins

Heat Scale: Medium

 

1 cup (236 mL) all-purpose flour
¾ cup (177 mL) blue cornmeal
⅓ cup (79 mL) sugar
1 tablespoon (15 mL) baking powder
¾ teaspoon (3.75 mL) salt
1 cup (236 mL) milk
1 egg, beaten
2 tablespoons (30 mL) melted butter
3 strips crisply cooked bacon, crumbled
2 jalapeños, stems and seeds removed, chopped

 

1.
Preheat the oven to 400°F (200°C). Lightly grease a muffin pan.

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

3.
In a separate bowl, combine the milk, egg, butter, bacon, and jalapeños. Add this mixture to the dry ingredients and stir to mix.

4.
Spoon the batter into the prepared muffin pan and bake for 15 to 20 minutes.

Yield: 12-15 muffins

Heat Scale: Medium

 

1 cup (236 mL) all-purpose flour
¾ cup (177 mL) blue cornmeal
⅓ cup (79 mL) sugar
1 tablespoon (15 mL) baking powder
¾ teaspoon (3.75 mL) salt
2 teaspoons (10 mL) ancho chile powder
1 cup (236 mL) finely chopped strawberries
1 cup (236 mL) milk
1 egg, beaten
2 tablespoons (30 mL) melted butter

 

1.
Preheat the oven to 425°F (220°C). Lightly grease a muffin pan.

2.
Sift all the dry ingredients together in a bowl. In a separate bowl, combine the strawberries, milk, egg, and butter. Add the dry ingredients to the wet ingredients and mix well.

3.
Pour the batter into the prepared muffin pan, filling each cup about half full. Bake for 15 to 20 minutes.

Yield: 12 muffins

Heat Scale: Medium

 

1½ cups (354 mL) unbleached all-purpose flour
1½ teaspoons (7.5 mL) baking soda
¼ teaspoon (1.25 mL) salt
⅛ teaspoon (.6 mL) ground nutmeg
⅛ teaspoon (.6 mL) ground ginger
1¼ cups (295 mL) mashed ripe bananas (about 3 large)
1 tablespoon (15 mL) grated lemon peel
2 teaspoons (10 mL) pasilla chile powder or paste
½ cup (118 mL) sugar
¼ cup (59 mL) firmly packed dark brown sugar
½ cup (118 mL) butter, softened
¼ cup (59 mL) milk
1 large egg
1 cup (236 mL) chopped unsalted, toasted macadamia nuts

 

1.
Preheat the oven to 350°degree (180°C). Grease two 6-cup muffin pans.

2.
Sift the flour, baking soda, salt, nutmeg, and ginger into a large bowl. In a separate bowl, combine the bananas, lemon peel, pasilla powder or paste, both sugars, butter, milk, and eggs. Combine the wet mixture with the dry ingredients. Fold in half the nuts.

3.
Divide the batter equally among the prepared muffin cups. Sprinkle the tops of the muffins with the remaining macadamia nuts. Bake for about 25 minutes or until the muffins are golden brown and a toothpick inserted into the center of one comes out clean. Transfer the muffins to a wire rack to cool.

Yield: 6-8 servings

Heat Scale: Mild

 

2 cups (473 mL) very warm water
2¼ teaspoons (11.25 mL) dry yeast
1 tablespoon (15 mL) sugar
2 teaspoons (10 mL) salt
5½ cups (1.3 L) sifted all-purpose flour, divided
1 cup (236 mL) grated cheddar
1 tablespoon (15 mL) cumin seeds
Shortening as needed
1 egg white, unbeaten
1 tablespoon (15 mL) ground red New Mexican chile

 

1.
Preheat the oven to 375°F (190°C). Lightly grease a baking sheet.

2.
In a bowl, sprinkle the yeast over the water and stir until dissolved. Let sit for 5 minutes.

3.
Add the sugar, salt, and 3 cups (708 mL) of the flour and beat until smooth and shiny. Add the cheese and cumin seeds. Stir in 2 cups (473 mL) of the remaining flour and mix well. Sprinkle the remaining flour on a board and knead the dough, adding more flour if necessary, until it is smooth and shiny, about 5 to 7 minutes. Shape the dough into a ball.

4.
Grease a bowl lightly with shortening and press the top of the ball of dough into the bowl, then turn the dough over to coat with the shortening. Cover with a warm, damp towel. Place the bowl in a warm place and allow the dough to rise until doubled in size, about 2 hours.

5.
Punch down the dough and let it rest for 5 minutes. Rub a little shortening on your hands and divide the dough into 6 equal portions. Shape each portion into a 6-inch (15 cm) long oblong roll and place them on the prepared baking pan. Make two horizontal indentations on each roll. Bake for 30 minutes or until lightly browned.

6.
Brush the rolls with the egg white, sprinkle the chile powder over them, and return them to the oven for 2 minutes. Remove the rolls from the oven and cool them on a wire rack.

Yield: 1 loaf

Heat Scale: Medium

 

⅔ cup (158 mL) whole-wheat flour
1 teaspoon (5 mL) baking soda
½ teaspoon (2.5 mL) salt
½ cup (118 mL) softened butter
1 cup (236 mL) sugar
2 eggs
1 teaspoon (5 mL) pure vanilla extract
1 cup (236 mL) mashed banana
½ cup (118 mL) pineapple chunks
½ cup (118 mL) chopped green New Mexican chile
¼ cup (59 mL) low-fat milk
1 tablespoon (15 mL) lemon juice
½ cup (118 mL) chopped walnuts

 

1.
Preheat the oven to 350°F (180°C). Grease a loaf pan.

2.
In a small mixing bowl, combine the flour, baking soda, and salt. In a large bowl, beat the butter, sugar, eggs, and vanilla with an electric mixer until fluffy. Slowly add the flour mixture and beat lightly with the mixer. Add the banana, pineapple chunks, chiles, and milk and mix lightly. Add the lemon juice and walnuts and mix for 30 seconds. Pour the batter into the prepared loaf pan.

3.
Bake for 1 hour, making sure not to overcook.

Yield: 12 scones

Heat Scale: Varies, although the red chile honey will definitely add a little zip!

 

2⅔ cups (631 mL) unbleached all-purpose flour
1 tablespoon (15 mL) sugar
1 teaspoon (5 mL) baking powder
6 tablespoons (90 mL) chilled butter, cut into small pieces
1 egg
1 egg, separated
1 cup (236 mL) plain low-fat yogurt
1 tablespoon (15 mL) water
1 cup (236 mL) pure honey
1 tablespoon (15 mL) ground red New Mexican chile (or a hotter chile,
to taste)

 

1.
Preheat the oven to 400°F (200°C). Grease a baking sheet

2.
Combine the flour, sugar, and baking soda in a large bowl. Using a pastry blender or two knives, cut the butter into the dry mixture until it resembles coarse meal. In a separate bowl, mix together the whole egg and the yolk of the separated egg and stir this mixture into the batter. Blend in the yogurt.

3.
Turn mixture out onto a lightly floured surface. Knead briefly until the dough sticks together. Roll out to a thickness of 1 inch (2.5 cm). Cut with a 2-inch (5 cm) biscuit cutter (a coyote-shaped cutter works well). Gather together the leftover dough; reroll, and cut additional scones. Place all the cut dough on the prepared baking sheet.

4.
Mix the egg white from the separated egg with the water. Brush the top of each scone with the glaze. Bake for about 14 minutes or until golden brown.

5.
Meanwhile, in a bowl, mix the red chile powder into the honey until all the chile is evenly distributed. Serve immediately with the freshly baked scones.

Yield: 3 cups (708 mL)

Heat Scale: Hot

 

2½ cups (591 mL) coarsely chopped pineapple (about 1 small pineapple)
1½ cups (354 mL) peeled apples, coarsely chopped
1 habanero chile, stem and seeds, chopped fine
½ cup (118 mL) sliced quartered lemon
3 cups (708 mL) sugar
3 tablespoons (45 mL) brandy or cognac

 

1.
Place the pineapple, apples, and habanero in a large pot and cook over low heat for 10 minutes, stirring occasionally. Meanwhile, bring a small pot of water to a high boil, turn off the heat, and add the lemon. Let sit for 5 minutes, then drain. Add the blanched lemon and the sugar to the pineapple and apple mixture. Cook for 1½ hours, skimming as necessary.

2.
Pour the preserves into 3 sterilized half-pint (473 mL) jars and add 1 tablespoon (15 mL) brandy or cognac to each jar. Allow to cool before serving.

Yield: About 3 cups (708 mL)

Heat Scale: Mild

 

3 cups (708 mL) fresh raspberries
2 cups (473 mL) sugar
2 teaspoons (10 mL) ground red New Mexican chile

 

1.
Preheat the oven to 350°F (180°C).

2.
Place the raspberries and sugar in separate oven-proof bowls and bake them for 25 minutes.

3.
Combine the raspberries, sugar, and chile powder in a bowl and mix well with a spoon. Transfer the mixture to sterilized jars and seal.

Yield: 3½ pints (1.7 L)

Heat Scale: Medium

 

1¼ cups (295 mL) pickled jalapeño chiles, drained, stems and seeds removed, finely chopped
1⅓ cups (315 mL) apple juice
4 cups (.95 L) sugar
3 ounces (54 g) liquid pectin
2 tablespoons (30 mL) distilled white vinegar

 

1.
Combine the chiles and apple juice in a large bowl. Stir in the sugar but do not whip. Let stand for 10 minutes, stirring occasionally. In another bowl, combine the liquid pectin and vinegar, then stir it into the chile-sugar mixture. Stir constantly until the sugar is completely dissolved, about 15 minutes.

2.
Pour the jam into sterilized jars, leaving ½ inch of head space. Cap and let sit at room temperature for 24 hours. The jam will be soft and thin. Store it in the refrigerator if you plan to use it within 3 weeks; place in the freezer for longer storage.

Yield: About 7 cups (1.7 L)

Heat Scale: Mild

 

1½ quarts (1.4 L) fresh blueberries, washed
2 tablespoons (30 mL) fresh lemon juice
1 (¾-ounce [21 g]) packet powdered pectin
4 cups (.95 L) sugar
2 tablespoons (30 mL) ground red New Mexican chile

 

1.
Add the blueberries to a large sauce pan. Crush them with a wooden spoon and add the lemon juice and powdered pectin. Mix well and place the pan over high heat. Bring the mixture to a hard boil and cook for 1 minute. Stir in the sugar and chile powder. Return to a full boil and cook for 1 minute, stirring constantly. Remove from the heat, stir, and skim off any foam with a large spoon.

2.
Let sit for about 5 minutes to cool and pour into hot, sterilized jars. Seal immediately.

Yield: 4 cups (.95 L)

Heat Scale: Medium