1,001 Best Hot and Spicy Recipes (32 page)

Yield: 40-50 meatballs

Heat Scale: Medium

 

For the Sherry Pepper Sauce:
2 tablespoons (30 mL) olive oil (Spanish virgin olive oil preferred)
½ cup (118 mL) chopped onion
½ red bell pepper, thinly sliced
2 garlic cloves, peeled and minced
2 teaspoons (10 mL) ground paprika
½ teaspoon (2.5 mL) ground cayenne
2 tablespoons (30 mL) all-purpose flour
⅔ cup (158 mL) dry sherry
1 cup (236 mL) canned chicken broth

 

1.
In a skillet, heat the oil over medium heat. Add the onion, bell pepper, and garlic and sauté until soft. Add the paprika, cayenne, and flour. Continue to cook for an additional minute. Whisk in the sherry and chicken broth, bring to a boil, and reduce the heat.

 

For the Meatballs:
2 slices stale bread, crusts removed
Water or milk as needed
½ pound (224 g) ground beef
½ pound (224 g) ground pork
½ cup (118 mL) finely chopped onion
¼ cup (59 mL) finely chopped bell pepper
2 cloves garlic, peeled and minced
2 tablespoons (30 mL) chopped fresh parsley
1 teaspoon (5 mL) ground paprika
1 teaspoon (5 mL) ground cayenne
½ teaspoon (2.5 mL) ground nutmeg
½ teaspoon (2.5 mL) ground cinnamon
1 egg, beaten
Salt, to taste
Freshly ground black pepper, to taste
All-purpose flour as needed
Olive oil for frying (Spanish virgin olive oil preferred)
Chopped fresh parsley for garnish

 

1.
Cover the bread with water or milk in a bowl and soak until the bread is softened. Remove the bread and squeeze it to remove the liquid.

2.
In a large bowl, combine the beef and pork. Add the bread, onion, bell pepper, garlic, parsley, spices, egg, salt, and pepper and mix well. Form the mixture into small (1 tablespoon [15 mL]) balls and roll them in the flour.

3.
In a skillet, heat the oil over medium heat. Brown the meatballs in batches over medium heat, shaking the pan frequently so that the balls retain their round shape. Remove the meatballs from the skillet and drain them on paper towels.

4.
Add the meatballs to the sauce and simmer, turning occasionally, for 20 to 25 minutes, until they are cooked and the sauce has thickened slightly. Serve the albondigas with the sauce, speared with a toothpick and garnished with the parsley.

Yield: 6 servings

Heat Scale: Medium

 

2 red bell peppers, stems and seeds removed, sliced into ¼-inch (.5 cm) rings
3 yellow wax hot chiles, stems left on
3 jalapeños, sliced vertically, stems and seeds removed
6 small onions, peeled
10 cloves garlic, peeled
1 teaspoon (5 mL) crushed dill weed
2 cups (473 mL) olive oil

 

1.
In a large skillet, arrange the bell peppers and chiles in a single layer. Add the rest of the ingredients and heat the skillet over medium-high heat so that the vegetables begin to fry. Turn once and fry for 2 minutes. Reduce the heat to the lowest possible level, cover the skillet, and allow the vegetables to cook until they are all very soft, 45 minutes to an hour. Transfer the vegetables to a bowl and mash them together, removing any stems and the skins of the chiles.

Yield: 8 servings

Heat Scale: Medium

 

1 (10-ounce (280 g]) package frozen leaf spinach, thawed, squeezed dry, and chopped fine
4 green onions, white and green parts, minced
½ cup (118 mL) minced parsley
⅛ cup (30 mL) minced jalapeño or serrano chiles
½ teaspoon (2.5 mL) minced dill
½ cup (118 mL) crumbled feta cheese
¼ pound (113 g) low-fat cream cheese
2 tablespoons (30 mL) grated Parmesan cheese
2 eggs
½ pound (224 g) filo dough
¼ pound (113 g) butter, melted (or more if needed)

 

1.
Preheat the oven to 350°F (180°C). Grease a baking sheet and line it with foil.

2.
In a large bowl, combine the spinach, green onions, parsley, chiles, dill, feta, cream cheese, Parmesan, and eggs. Mix until the texture is smooth, then pour the mixture into a food processor and purée.

3.
Unwrap the filo dough and cover it with a slightly dampened towel. Brush 1 sheet with melted butter and then cut it lengthwise into 5 strips. Fold the bottom of the strip over ⅓ of itself. Center ½ teaspoon (2.5 mL) of mixture on the folded end of the strip and fold at 45° angles (as if you were folding a flag) until you have formed a triangle shape. Repeat until all the spanakopitas are formed.

4.
Arrange the triangles about 1 inch (2.5 cm) apart on the prepared baking sheet. Brush each triangle with melted butter and bake for 15 minutes or until they are golden brown.

Yield: About 2 pounds (1.1 kg)

Heat level: Medium

 

2 pounds (1.1 kg) lean pork, coarsely ground
3 cloves garlic, peeled and mashed in a press
¼ cup (59 mL) vinegar
1 teaspoon (5 mL) oregano
¼ cup (59 mL) hot pimentón (or substitute ⅛ cup [30 mL] red chile powder mixed with ⅛ cup [30 mL] chipotle powder)
1 teaspoon (5 mL) freshly ground black pepper
2 teaspoons (10 mL) salt
¼ teaspoon (1.25 mL) ground cumin
1 teaspoon (5 mL) dried oregano
1 yard (90 cm) sausage casing

 

1.
In a large bowl, combine all the ingredients except the sausage casings. Using the sausage stuffer, force the mixture into the casings and twist off the links and tie them.

Yield: 8 servings

Heat Scale: Mild to Medium

 

1 (7-ounce [196 g]) jar large green Spanish olives
2 piquin chiles, crushed
½ teaspoon (2.5 mL) dried oregano
½ teaspoon (2.5 mL) dried thyme
2 bay leaves
4 cloves garlic, peeled and minced
¼ cup (59 mL) vinegar
1 cup (236 mL) dry sherry or white wine
1 anchovy fillet (optional)

 

1.
Lightly crush the olives, put them in a glass jar, and add the remaining ingredients. Add just enough water to cover the olives. Stir well and marinate in the refrigerator.

2.
Occasionally open the jar and stir the ingredients. The olives will take at least a week to marinate, but if you leave them longer, they will get hotter. The olives will keep for about a month in the refrigerator.

3.
To serve, drain the olives and allow to warm to room temperature before serving, usually as part of a Spanish antipasto.

Yield: 6 servings

Heat Scale: Varies

 

2 tablespoons (30 mL) olive oil
12 pimientos de Padrón, stems removed (or substitute mild serranos or
jalapeños)
Sea or rock salt, to taste
Freshly ground black pepper, to taste

 

1.
In a medium skillet, heat the olive oil over medium heat until hot. Add the chiles and fry, stirring, until they blister and start to turn brown.

2.
Remove the chiles from the pan and scrape off their skins with a small knife. Return them to the pan and fry for 1 minute, stirring well.

3.
Remove the chiles from the pan and drain them on paper towels. Transfer them to a bowl and add salt and pepper to taste. Stir or toss the chiles to coat.

Yield: 12 servings

Heat Scale: Mild

 

1½ tablespoons (22.5 mL) olive oil (Spanish virgin oil preferred)
1 tablespoon (15 mL) chopped garlic
3 tablespoons (45 mL) finely chopped red bell pepper
½ pound (224 g) mushroom caps, rinsed and drained
3 tablespoons (45 mL) dry sherry
2 teaspoons (10 mL) lemon juice
1 teaspoon (5 mL) crushed red chile
1 tablespoon (15 mL) chopped fresh parsley
Salt, to taste
Freshly ground black pepper, to taste

 

1.
In a heavy frying pan, heat the oil over high heat. Add the garlic and sauté until soft, about 2 minutes. Add the bell pepper and sauté for an additional minute.

2.
Add the mushrooms, sherry, lemon juice, and chile. Lower the heat to medium-high and simmer, stirring occasionally. Remove from the heat and serve.

Yield: 4 servings

Heat Scale: Medium

 

2 large onions, peeled and sliced into thick rounds
2 red bell peppers
4 medium tomatoes
2 small, fresh hot peppers, such as serrano
1 (7-ounce [196 g]) can tuna, packed in water
2 ounces (56 g) crumbled feta cheese
2 hard boiled eggs, chopped
Salt, to taste
Freshly ground black pepper, to taste
3 tablespoons (45 mL) fresh lemon juice
3 tablespoons (45 mL) olive oil
1 teaspoon (5 mL) finely chopped fresh oregano

 

1.
Over the highest flame of your gas range, under a broiler, or on a grill, cook the onions until they soften and the edges char slightly. Transfer them to a plate to cool.

2.
Using the same cooking method, char the bell peppers, tomatoes, and hot peppers until they are dark and blistered. Place them in a bowl and cover with a dish towel for 10 minutes. When they are cool enough to handle, remove the stems, seeds, and charred skin, then dice. Dice the onion and combine it with the other vegetables.

3.
Place the vegetables on a flat serving platter and top with the tuna, feta, and hard-boiled eggs. Sprinkle with salt and pepper.

4.
In a small bowl, stir together the lemon juice, olive oil, and oregano and pour it over the platter.

Yield: 1½ cups (354 mL)

Heat Scale: Extremely Hot

 

3 tablespoons (45 mL) vegetable oil
12 pili-pili chiles (or substitute other small, hot dried chiles, such as
piquins or santakas) or fewer to taste
2 cups (473 mL) chicken livers
1 onion, peeled and minced
3 cloves garlic, peeled and minced
1 tablespoon (15 mL) fresh thyme leaves
2 tablespoons (30 mL) green peppercorns
2 tablespoons (30 mL) minced fresh parsley
1 hard boiled egg, chopped
Salt, to taste

 

1.
In a skillet, heat the oil over medium heat. Add all the other ingredients and sauté until well cooked.

2.
Transfer to a blender and blend until smooth.

Yield: ½ cup (118 mL)

Heat Scale: Mild

 

8 ounces (224 g) feta cheese
2 teaspoons (10 mL) olive oil
2 teaspoons (10 mL) lemon juice
½ teaspoon (2.5 mL) ground red New Mexican chile
2 tablespoons (30 mL) minced parsley
1 large tomato, finely diced