1,001 Best Hot and Spicy Recipes (36 page)

 

2 cups (473 mL) dried quinoa
8½ cups (2 L) cold water
⅓ cup (79 mL) fresh lime juice
2 fresh aji chiles, stems and seeds removed, finely chopped (or substitute
yellow wax hot, jalapeño, or serrano)
⅔ cup (158 mL) olive oil
2 medium cucumbers, peeled, seeded, and cut into ½-inch (1 cm) cubes
1 large ripe tomato, seeded and cubed
8 green onions, white part only, thinly sliced
⅓ cup (79 mL) minced Italian parsley
⅓ cup (79 mL) minced fresh mint
Salt, to taste
Freshly ground black pepper, to taste
2 heads Bibb lettuce, shredded, for garnish (optional)
3 hard-boiled eggs, thinly sliced, for garnish (optional)
2 fresh ears of corn, cooked and cut into 2-inch (5 cm) rounds, for garnish (optional)
1 cup (236 mL) black olives, thickly sliced, for garnish (optional)

 

1.
Rinse the quinoa thoroughly under cold running water. Keep rinsing until the water runs clear. In a large pan, combine the quinoa with the water. Bring the quinoa to a boil, then reduce the heat to a simmer and cook for 10 minutes, or until all the grains are translucent. Drain the quinoa, transfer it to a large bowl, and chill.

2.
In a small bowl, whisk together the lime juice, chiles, and olive oil and set aside.

3.
When the quinoa is cool, add the cucumbers, tomato, green onions, parsley, and mint and mix gently. Pour the lime juice mixture over the top of the quinoa-vegetable mixture and toss again. Add salt and pepper to taste.

4.
To serve, mound the shredded Bibb lettuce on 6 or 8 individual plates and garnish with any or all of the suggested garnishes.

Yield: 1 cup (236 mL) vinegar; 4 servings of salad Heat Scale: Medium

 

For the Chile Vinegar:
1 cup (236 mL) apple cider vinegar
2 cloves garlic, peeled
6 black peppercorns
6 white peppercorns
6 green peppercorns
1 chile de arbol (or substitute ½ New Mexican chile)
4 chiltepins (or substitute chile piquins)
1 serrano chile, seeds and stem removed, halved
1 sprig fresh basil
2 sprigs fresh rosemary
1 bay leaf

 

1.
Combine all the ingredients in a bottle. Cover and let sit in a cool place for at least 2 days and preferably 1 month.

 

For the Squash Blossom Salad:
1½ cups (354 mL) julienned jicama
1 bunch watercress
5 ounces (140 g) mixed lettuce leaves
8 large squash blossoms, minced (or substitute other edible flowers)
½ cup (118 mL) sesame oil
½ teaspoon (2.5 mL) roasted sesame seeds
½ cup (118 mL) Chile Vinegar
Salt, to taste
Freshly ground black pepper, to taste
½ cup (118 mL) grated goat cheese

 

1.
Place the julienned jicama in a cross-hatched pattern on the center of each of 4 salad plates. Cover partially with the watercress and lettuce leaves. Sprinkle on the minced squash blossoms.

2.
In a jar, mix together the sesame oil, sesame seeds, Chile Vinegar, salt, and pepper. Lightly pour the dressing over the salads. Top with the goat cheese.

Yield: 4 servings

Heat Scale: Mild

 

Juice of 1 lemon
Juice of 2 limes
¼ cup (59 mL) minced cilantro
¼ cup (59 mL) olive oil
¾ cup (177 mL) minced onion
2½ cups (591 mL) cooked chickpeas
6 ounces (168 g) cream cheese, softened
2 poblano chiles, roasted, peeled, stems and seeds removed, chopped fine
5 ounces (140 g) mixed greens

 

1.
In a medium-sized glass bowl, mix together the citrus juices, cilantro, olive oil, and onion. Allow to stand at room temperature for 3 hours.

2.
In a small bowl, combine the cooked chickpeas, softened cream cheese, and chiles and mix thoroughly. Add this mixture to the marinated citrus mixture and mix thoroughly.

3.
Serve over shredded, mixed greens.

Yield: 6-8 servings

Heat Scale: Medium

 

1 pound (454 g) salted herring or other fish
1 pound (454 g) cold cooked potatoes, thinly sliced
1 mild red onion, peeled and chopped
2 carrots, grated
2 beets, peeled, cooked, and sliced
1 Scotch bonnet chile (or habanero), stems and seeds removed,
chopped fine
¼ cup (59 mL) chopped Italian parsley
2 large hard-boiled eggs, cold, chopped
Olive oil, to taste
Wine vinegar, to taste
Freshly ground black pepper, to taste

 

1.
Soak the herring overnight in a large bowl of water.

2.
Remove the herring from the bowl and rinse it under running water. Peel off the skin, debone, and chop the herring. Combine it with the potatoes, onion, carrots, beets, chile, parsley, and eggs. Include any leftover cold beef, lamb, or roast chicken you have on hand.

3.
Dress the salad with a vinaigrette of olive oil and wine vinegar to taste. Grind black pepper over it to taste. Chill before serving.

Yield: 2-4 servings

Heat Scale: Mild

 

For the Dry Jerk Seasoning:
½ teaspoon (2.5 mL) ground habanero chile
1 tablespoon (15 mL) onion powder
1½ teaspoons (7.5 mL) ground allspice
1½ teaspoons (7.5 mL) ground thyme
1 teaspoon (5 mL) ground cinnamon
1 teaspoon (5 mL) ground cloves
½ teaspoon (2.5 mL) ground black pepper
½ teaspoon (2.5 mL) garlic powder
¼ teaspoon (1.25 mL) ground nutmeg

 

1.
Combine all the ingredients in a small bowl and mix well.

 

For the Salad:
2 tablespoons (30 mL) vegetable oil
Juice of 1 lime
1 (14-ounce [392 g]) can hearts of palm, drained and sliced
1 large tomato, sliced
Lettuce or spinach leaves as needed

 

1.
In a bowl, whisk together the Jerk Seasoning, oil, and lime juice. Arrange the hearts of palm and tomato slices on the lettuce. Drizzle the dressing over the top and serve.

Yield: 4 servings

Heat Scale: Medium

 

1 fresh pineapple, peeled, cored, and sliced
3 tablespoons (45 mL) rum
¼ cup (59 mL) brown sugar
Juice of 1 lime
2 bananas, sliced
2 mangos, sliced
2 ripe guavas, sliced
½ habanero, stems and seeds removed, minced
5 tablespoons (75 mL) grated fresh coconut meat
½ teaspoon (2.5 mL) freshly grated nutmeg

 

1.
In a large, nonreactive bowl, combine the pineapple slices, rum, and sugar. Mix well, cover, and chill in the refrigerator for 1 hour.

2.
Remove the pineapple mixture from the refrigerator and add the lime juice, the rest of the fruit, and the habanero. Garnish with the grated coconut and nutmeg and serve.

Yield: 4-6 servings

Heat Scale: Medium

 

2 pounds (1.1 kg) christophenes (chayote squash)
1 dash salt
3 tablespoons (45 mL) corn or soy oil
1 tablespoon (15 mL) white wine vinegar or distilled white vinegar
1 clove garlic, peeled and crushed
2 green onions, chopped
2 shallots, peeled and chopped
½ teaspoon (2.5 mL) minced habanero chile
Freshly ground black pepper, to taste

 

1.
Place the christophenes in a large saucepan, sprinkle them with the salt, add water to cover, and boil until tender, about 20 minutes. When the squash is tender, drain them and set aside.

2.
When the squash is cool enough to handle, peel and halve the christophenes, discarding the seed and the skins. Cut it into cubes and transfer them to a large mixing bowl.

3.
In a small bowl, combine the oil, vinegar, garlic, green onions, shallots, habanero, and pepper and mix well. Pour over the christophenes and chill before serving.

Yield: 6-8 servings

Heat Scale: Hot

 

2 goat peppers (habaneros), stems and seeds removed, minced
Meat of 6 conchs, pounded with a mallet until tender, then minced
3 small onions, peeled and chopped fine
4 stalks celery, chopped fine
2 bell peppers, stems and seeds removed, chopped fine
8 small ripe tomatoes, chopped fine
Juice of 3 limes
Juice of 1 pomelo (or substitute grapefruit)
Salt, to taste

 

1.
In a bowl, combine all the ingredients and allow to sit for at least 4 hours to blend the flavors. Divide the mixture into 6 tall glasses and garnish with lime.

Yield: 6 servings

Heat Scale: Hot

 

Meat of 3 conchs, pounded with a mallet until soft, then minced
½ cup (118 mL) finely diced bell pepper
½ cup (118 mL) finely diced cucumber
¼ cup (59 mL) lime juice
¼ cup (59 mL) pomelo (grapefruit) juice
1 tablespoon (15 mL) minced habanero chile
½ cup (118 mL) finely diced celery
½ cup (118 mL) finely diced onion
2 fresh tomatoes, chopped
Salt, to taste

 

1.
Mix all the ingredients together in a bowl and refrigerate for at least 1 hour. Serve over mixed greens and garnish with seashells for a beautiful display.

Yield: 4 servings

Heat Scale: Medium-Hot

 

1 tablespoon (15 mL) butter
1 teaspoon (5 mL) West Indian Masala (page 5)
¾ cup (177 mL) vegetable or chicken broth
⅓ cup (79 mL) uncooked short-grain rice
¼ cup (59 mL) chopped celery
2 tablespoons (30 mL) minced green onions
2 tablespoons (30 mL) chopped pimiento or red bell pepper
1 tablespoon (15 mL) freshly squeezed lime juice
1 pound (454 g) frozen and thawed or freshly cooked pigeon peas, drained
¼ cup (59 mL) plain nonfat yogurt
2 tablespoons (30 mL) toasted slivered cashews
1 teaspoon (5 mL) minced habanero chile
Salt, to taste
Freshly ground black pepper, to taste
1 ripe tomato, cut into wedges
1 hard boiled egg, chopped
Minced fresh cilantro for garnish

 

1.
Melt the butter in a large saucepan over medium-high heat. Stir in the masala, then the broth. Bring the mixture to a boil, then reduce the heat to medium. Add the rice, cover, and simmer 20 minutes until tender. Stir in the celery, onions, pimiento, and lime juice. Spoon the mixture into a storage container and refrigerate until thoroughly chilled, about 2 hours.

2.
Once the mixture is chilled, stir in the pigeon peas, yogurt, cashews, chile, salt, and pepper. Spoon the salad into serving bowls, arrange the tomato wedges and egg over each serving, and garnish with the minced cilantro.

Yield: 12 servings

Heat Scale: Medium