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 (44 page)
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2.
In a wok, heat the wine and tea over high heat and add the lobster tails. Cover and cook 5 to 10 minutes. Remove the lobster tails and let cool. Remove the meat from the shells, coarsely chop it, and set it aside. Discard the shells.
In a wok, heat the wine and tea over high heat and add the lobster tails. Cover and cook 5 to 10 minutes. Remove the lobster tails and let cool. Remove the meat from the shells, coarsely chop it, and set it aside. Discard the shells.
3.
In a large pot, combine the stocks, chiles, soy sauce, lemon juice, honey, garlic, ginger, and remaining five-spice powder and boil for 15 minutes. Add the lobster meat, turn off the heat, allow the soup to sit for 5 minutes, then serve.
Spicy Sweet Potato SoupIn a large pot, combine the stocks, chiles, soy sauce, lemon juice, honey, garlic, ginger, and remaining five-spice powder and boil for 15 minutes. Add the lobster meat, turn off the heat, allow the soup to sit for 5 minutes, then serve.
Yield: 4 servings
Heat Scale: Medium
Here is Nancy Gerlach’s version of a soup from Arlene Lutz that we were served in Escazú, Costa Rica. We took the liberty of adding some habanero powder to spice it up. Arlene’s secret is to add a little sugar if the potatoes are not sweet enough.
4 cups (.95 L) Classic Chicken Stock (page 46)
2 cups (473 mL) diced sweet potato
3 tablespoons (45 mL) orange juice
¼ teaspoon (1.25 mL) orange zest
3 tablespoons (45 mL) heavy cream
½ teaspoon (2.5 mL) ground habanero chile (or substitute cayenne)
1 pinch white pepper
Chopped parsley for garnish
2 cups (473 mL) diced sweet potato
3 tablespoons (45 mL) orange juice
¼ teaspoon (1.25 mL) orange zest
3 tablespoons (45 mL) heavy cream
½ teaspoon (2.5 mL) ground habanero chile (or substitute cayenne)
1 pinch white pepper
Chopped parsley for garnish
1.
In a soup pot, bring the broth to a boil, add the potatoes, and boil until the potatoes are soft, about 10 minutes. Transfer the potatoes and some of the broth to a food processor or blender and purée the mixture until smooth.
In a soup pot, bring the broth to a boil, add the potatoes, and boil until the potatoes are soft, about 10 minutes. Transfer the potatoes and some of the broth to a food processor or blender and purée the mixture until smooth.
2.
Return the puree to the pot and add the orange juice, zest, cream, ground chile, and pepper. Simmer for 20 minutes.
Return the puree to the pot and add the orange juice, zest, cream, ground chile, and pepper. Simmer for 20 minutes.
3.
Garnish with the parsley and serve.
Grouper Soup in Puff PastryGarnish with the parsley and serve.
Yield: 4 servings
Heat Scale: Medium
The recipe for this soup, created by chef Philip Bethel at the Graycliff Hotel in the Bahamas, was given to Nancy Gerlach, who included it in her article “The Blistering Bahamas.” “It is not only tasty,” she wrote, “but makes a truly elegant presentation.”
1 pound (454 g) fresh grouper fillet
Juice of 2 fresh limes or lemons, divided
Salt, to taste
4 slices bacon, diced
2 small potatoes, peeled and diced
1 stalk celery, diced
1 onion, peeled and diced
1 quart (.95 L) water
2 fresh cayenne chiles, stems and seeds removed, diced (or substitute 1 habanero)
2 tablespoons (30 mL) pimientos, diced
1 egg, beaten
4 (6-inch [15 cm]) circles of puff pastry
Juice of 2 fresh limes or lemons, divided
Salt, to taste
4 slices bacon, diced
2 small potatoes, peeled and diced
1 stalk celery, diced
1 onion, peeled and diced
1 quart (.95 L) water
2 fresh cayenne chiles, stems and seeds removed, diced (or substitute 1 habanero)
2 tablespoons (30 mL) pimientos, diced
1 egg, beaten
4 (6-inch [15 cm]) circles of puff pastry
1.
Preheat oven to 350°F (180°C).
Preheat oven to 350°F (180°C).
2.
Dice the grouper and season it with the juice of 1 lime and the salt. Divide equal portions of the fish among 4 small ovenproof cups and set aside.
Dice the grouper and season it with the juice of 1 lime and the salt. Divide equal portions of the fish among 4 small ovenproof cups and set aside.
3.
In a large pot, fry the bacon for a couple of minutes. Add the potatoes, cover, and simmer over medium heat for 5 minutes. Add the celery and onion and continue to cook for another 5 minutes. Add the water and bring to a boil. Lower the heat, season with the remaining lime juice and chile, and simmer until the potatoes are done, about 10 minutes.
In a large pot, fry the bacon for a couple of minutes. Add the potatoes, cover, and simmer over medium heat for 5 minutes. Add the celery and onion and continue to cook for another 5 minutes. Add the water and bring to a boil. Lower the heat, season with the remaining lime juice and chile, and simmer until the potatoes are done, about 10 minutes.
4.
Divide the ingredients, including the broth, among the cups and add the pimientos.
Divide the ingredients, including the broth, among the cups and add the pimientos.
5.
Brush one side of each pastry circle with the egg and place the circles egg-side down over each cup. Brush the top side with the egg and place the cups in the oven. Bake for about 10 minutes, until the dough rises and turns golden. Serve the soup hot.
Sopa de Tortilla con Chiles Pasillas (Tortilla Soup with Pasilla Chiles)Brush one side of each pastry circle with the egg and place the circles egg-side down over each cup. Brush the top side with the egg and place the cups in the oven. Bake for about 10 minutes, until the dough rises and turns golden. Serve the soup hot.
Yield: 8 servings
Heat Scale: Medium
The broth in this recipe is about the only thing that stays the same from cook to cook. Basic to Mexican cuisine, this soup from Chihuahua is served with a multitude of ingredients, and even those vary widely from place to place. The garnishes vary too; it’s all part of the fun of making or eating this soup!
4 pasilla chiles, stems and seeds removed
4 quarts (3.8 L) Classic Chicken Stock (page 46)
3 large tomatoes, peeled
2 onions, peeled and quartered
2 cloves garlic, peeled
1 teaspoon (5 mL) salt
¼ cup (59 mL) chopped cilantro
3 dozen corn tortillas, cut into ¼-inch (.5 cm) strips, fried in oil and drained (or substitute 4 cups [.95 L] broken tortilla chips)
2 tablespoons (30 mL) vegetable oil
2 pasilla chiles, stems and seeds removed, lightly fried and coarsely ground in a blender
1 cup (236 mL) chopped avocados
1 cup (236 mL) crumbled cheese such as panela, feta, or mozzarella
4 quarts (3.8 L) Classic Chicken Stock (page 46)
3 large tomatoes, peeled
2 onions, peeled and quartered
2 cloves garlic, peeled
1 teaspoon (5 mL) salt
¼ cup (59 mL) chopped cilantro
3 dozen corn tortillas, cut into ¼-inch (.5 cm) strips, fried in oil and drained (or substitute 4 cups [.95 L] broken tortilla chips)
2 tablespoons (30 mL) vegetable oil
2 pasilla chiles, stems and seeds removed, lightly fried and coarsely ground in a blender
1 cup (236 mL) chopped avocados
1 cup (236 mL) crumbled cheese such as panela, feta, or mozzarella
1.
Tear the chiles into strips, cover them with hot water, and let sit for 15 minutes to rehydrate.
Tear the chiles into strips, cover them with hot water, and let sit for 15 minutes to rehydrate.
2.
In a large pot, heat the chicken broth almost to the boiling point. Reduce the heat and let it simmer while you prepare the rest of the ingredients.
In a large pot, heat the chicken broth almost to the boiling point. Reduce the heat and let it simmer while you prepare the rest of the ingredients.
3.
In a blender, combine the rehydrated chiles, tomatoes, onions, garlic, salt and cilantro and purée for 10 seconds.
In a blender, combine the rehydrated chiles, tomatoes, onions, garlic, salt and cilantro and purée for 10 seconds.
4.
In a small skillet, heat the oil over medium heat. Add the blended chile mixture and sauté for 5 minutes. Stir this mixture into the simmering chicken broth, cover, and simmer for 30 minutes.
In a small skillet, heat the oil over medium heat. Add the blended chile mixture and sauté for 5 minutes. Stir this mixture into the simmering chicken broth, cover, and simmer for 30 minutes.
5.
Divide the fried tortilla strips among 8 bowls. Ladle the simmering chicken-chile stock over the strips and garnish with the crushed pasilla chiles, avocado, and cheese.
Sopa de Lima (Lime Soup)Divide the fried tortilla strips among 8 bowls. Ladle the simmering chicken-chile stock over the strips and garnish with the crushed pasilla chiles, avocado, and cheese.
Yield: 8-10 servings
Heat Scale: Medium
Even though this style of soup, with its many variations, is served all over Mexico, it is believed to have originated in Yucatán because this area grows the small, tart Key limes in abundance. It is the limes that add the particularly good flavor to this soup.
1 (3-pound [1.36 kg]) chicken, cut into 6 pieces
3 quarts (2.85 L) water
2 teaspoons (10 mL) salt
3 cloves garlic, peeled and chopped
1 tablespoon (15 mL) Mexican oregano
3 tablespoons (45 mL) chopped cilantro
1½ cups (354 mL) chopped onion, divided
2 tablespoons (30 mL) vegetable oil
4 serrano or jalapeño chiles, stems and seeds removed, chopped
1½ cups (354 mL) chopped tomatoes
8 Key limes, thinly sliced
8 corn tortillas, cut into eighths, fried, and drained (or substitute tortilla chips)
½ cup (118 mL) minced cilantro
3 quarts (2.85 L) water
2 teaspoons (10 mL) salt
3 cloves garlic, peeled and chopped
1 tablespoon (15 mL) Mexican oregano
3 tablespoons (45 mL) chopped cilantro
1½ cups (354 mL) chopped onion, divided
2 tablespoons (30 mL) vegetable oil
4 serrano or jalapeño chiles, stems and seeds removed, chopped
1½ cups (354 mL) chopped tomatoes
8 Key limes, thinly sliced
8 corn tortillas, cut into eighths, fried, and drained (or substitute tortilla chips)
½ cup (118 mL) minced cilantro
1.
Wash the chicken pieces and place them in a large pot. Add the water, salt, garlic, oregano, cilantro, and 1 cup (236 mL) of the onion and bring the mixture to a boil, skimming the foam from the top. Reduce the heat to a simmer, cover, and simmer for 30 minutes.
Wash the chicken pieces and place them in a large pot. Add the water, salt, garlic, oregano, cilantro, and 1 cup (236 mL) of the onion and bring the mixture to a boil, skimming the foam from the top. Reduce the heat to a simmer, cover, and simmer for 30 minutes.
2.
Remove the chicken from the cooking liquid and set aside. Strain the broth through several thicknesses of cheesecloth into a clean pot. Bring the stock to a boil, reduce the heat to a light rolling boil, and cook uncovered for 20 minutes to reduce.
Remove the chicken from the cooking liquid and set aside. Strain the broth through several thicknesses of cheesecloth into a clean pot. Bring the stock to a boil, reduce the heat to a light rolling boil, and cook uncovered for 20 minutes to reduce.
3.
Remove the skin and bones from the chicken and discard. Coarsely shred the meat and set aside.
Remove the skin and bones from the chicken and discard. Coarsely shred the meat and set aside.
4.
In a small, skillet heat the oil over medium heat. Add the remaining ½ cup (118 mL) onion, chiles, and tomatoes, and sauté for 3 minutes.
In a small, skillet heat the oil over medium heat. Add the remaining ½ cup (118 mL) onion, chiles, and tomatoes, and sauté for 3 minutes.
5.
When the stock has reduced, stir in the shredded chicken and the sautéed tomato-chile mixture and simmer for 15 minutes.
When the stock has reduced, stir in the shredded chicken and the sautéed tomato-chile mixture and simmer for 15 minutes.
6.
Serve the soup in large, heated soup bowls, garnished with the tortilla chips and the minced cilantro.
Chipotle Tomato Soup with Cheese ToastServe the soup in large, heated soup bowls, garnished with the tortilla chips and the minced cilantro.
Yield: 8-10 servings
Heat Scale: Medium
Here’s a different twist on tomato soup. If ground chipotle is not available, use 2 teaspoons (10 mL) canned chipotles in adobo, minced. Use a high-quality Swiss cheese, not those cheap squares.
¼ cup (59 mL) olive oil
3 medium onions, peeled and chopped fine
2 tablespoons (30 mL) minced garlic
1 cup (236 mL) minced mushrooms
1 tablespoon (15 mL) minced parsley
2 cups (473 mL) minced celery, leaves included
8 cups (1.9 L) fresh Roma tomatoes, puréed, peeled, and seeded
1 cup (236 mL) tomato paste
2 cups (473 mL) tomato sauce
3 cups (708 mL) Super-Rich Vegetable Stock (page 48)
¼ cup (59 mL) sugar
2 tablespoons (30 mL) balsamic vinegar
¼ cup (59 mL) dry red wine
1 teaspoon (5 mL) ground chipotle
1 tablespoon (15 mL) ground red New Mexico chile (chimayó preferred)
1 tablespoon (15 mL) freshly ground white pepper
1 tablespoon (15 mL) ground thyme
1 tablespoon (15 mL) ground marjoram
1 teaspoon (5 mL) ground celery seed
1½ teaspoon (7.5 mL) ground coriander
2 teaspoons (10 mL) ground cinnamon
1 teaspoon (5 mL) ground ginger
Slices of toasted French bread for garnish
Grated Swiss cheese for garnish
3 medium onions, peeled and chopped fine
2 tablespoons (30 mL) minced garlic
1 cup (236 mL) minced mushrooms
1 tablespoon (15 mL) minced parsley
2 cups (473 mL) minced celery, leaves included
8 cups (1.9 L) fresh Roma tomatoes, puréed, peeled, and seeded
1 cup (236 mL) tomato paste
2 cups (473 mL) tomato sauce
3 cups (708 mL) Super-Rich Vegetable Stock (page 48)
¼ cup (59 mL) sugar
2 tablespoons (30 mL) balsamic vinegar
¼ cup (59 mL) dry red wine
1 teaspoon (5 mL) ground chipotle
1 tablespoon (15 mL) ground red New Mexico chile (chimayó preferred)
1 tablespoon (15 mL) freshly ground white pepper
1 tablespoon (15 mL) ground thyme
1 tablespoon (15 mL) ground marjoram
1 teaspoon (5 mL) ground celery seed
1½ teaspoon (7.5 mL) ground coriander
2 teaspoons (10 mL) ground cinnamon
1 teaspoon (5 mL) ground ginger
Slices of toasted French bread for garnish
Grated Swiss cheese for garnish
1.
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, mushrooms, parsley, and celery and sauté until the onions are soft, about 7 minutes. Add the tomatoes, tomato paste, tomato sauce, stock, sugar, balsamic vinegar, and wine and cook, stirring frequently until the mixture boils.
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, mushrooms, parsley, and celery and sauté until the onions are soft, about 7 minutes. Add the tomatoes, tomato paste, tomato sauce, stock, sugar, balsamic vinegar, and wine and cook, stirring frequently until the mixture boils.
2.
Add the ground chipotle powder, ground red chile, white pepper, thyme, marjoram, celery seed, coriander, cinnamon, and ginger and stir well. Reduce the heat to medium and cook for 5 minutes, stirring often.
Add the ground chipotle powder, ground red chile, white pepper, thyme, marjoram, celery seed, coriander, cinnamon, and ginger and stir well. Reduce the heat to medium and cook for 5 minutes, stirring often.
3.
Divide the soup among soup bowls. Top each serving with a slice of French bread and sprinkle them with the cheese. Place the bowls under a broiler until the cheese melts, then serve.
Lemongrass-Gingered Chicken Wonton SoupDivide the soup among soup bowls. Top each serving with a slice of French bread and sprinkle them with the cheese. Place the bowls under a broiler until the cheese melts, then serve.
Yield: 8-10 servings
Heat Scale: Medium
This is my first of several wonton soups. You can buy ground chicken from your butcher, but be sure to specify that the skin should be removed before grinding.
Or you can use a food processor with a sharp blade to chop your own chicken, but use the pulse mode to get the proper consistency. Serve this soup with a cold Tsingtao beer.
1 pound (454 g) ground chicken (dark meat)
½ cup (118 mL) finely chopped spinach leaves
1½ tablespoons (22.5 mL) sherry
1 tablespoon (15 mL) soy sauce
1 teaspoon (5 mL) ground ginger
¼ cup (59 mL) shredded fresh ginger
2 stalks lemongrass, minced
1½ tablespoons (22.5 mL) finely chopped fresh Asian chiles (or substitute serranos)
40 to 50 prepared wonton skins
2 quarts (1.9 L) Wonton Soup Broth (page 47)
Peanut oil as needed
Chopped parsley for garnish
½ cup (118 mL) finely chopped spinach leaves
1½ tablespoons (22.5 mL) sherry
1 tablespoon (15 mL) soy sauce
1 teaspoon (5 mL) ground ginger
¼ cup (59 mL) shredded fresh ginger
2 stalks lemongrass, minced
1½ tablespoons (22.5 mL) finely chopped fresh Asian chiles (or substitute serranos)
40 to 50 prepared wonton skins
2 quarts (1.9 L) Wonton Soup Broth (page 47)
Peanut oil as needed
Chopped parsley for garnish
1.
In a bowl, combine the chicken, spinach, sherry, soy sauce, ground ginger, fresh ginger, lemongrass and chiles. Mix well and let sit for 30 minutes.
In a bowl, combine the chicken, spinach, sherry, soy sauce, ground ginger, fresh ginger, lemongrass and chiles. Mix well and let sit for 30 minutes.
2.
Spoon 1 teaspoon (5 mL) of the filling onto a won ton skin, fold the skin over, and press firmly to seal. Repeat until all the filling is used.
Spoon 1 teaspoon (5 mL) of the filling onto a won ton skin, fold the skin over, and press firmly to seal. Repeat until all the filling is used.
3.
Heat the Wonton Soup Broth in a large pot.
Heat the Wonton Soup Broth in a large pot.
4.
Heat the peanut oil in a wok and fry the wontons in batches until they are golden brown, about 7 to 9 minutes. Transfer the wontons to paper towels to drain.
Heat the peanut oil in a wok and fry the wontons in batches until they are golden brown, about 7 to 9 minutes. Transfer the wontons to paper towels to drain.
5.
Place 4 or 5 wontons in each soup bowl, ladle the broth over them, and garnish with the parsley.
Duck and Asian Pear Wonton SoupPlace 4 or 5 wontons in each soup bowl, ladle the broth over them, and garnish with the parsley.
Yield: 8-10 servings
Heat Scale: Medium
Asian pears, which are found from Korea to Thailand, have less sugar and juice than other pears. If you’re going to substitute, use an unripe pear. Garnish by floating sections of very thin starfruit that the diner can remove or eat.
1 pound (454 g) ground duck breast
1 teaspoon (5 mL) five-spice powder
1 tablespoon (15 mL) honey
1 tablespoon (15 mL) teriyaki sauce
3 fresh Thai chiles, stems and seeds removed, minced (or substitute serranos)
1 tablespoon (15 mL) dark brown sugar
1½ tablespoons (22.5 mL) freshly squeezed lemon juice
½ teaspoon (2.5 mL) salt
½ teaspoon (2.5 mL) finely ground white pepper
¼ teaspoon (1.25 mL) vanilla extract
2 Asian pears, peeled, cored, and grated
½ cup (118 mL) finely shredded red cabbage
1 tablespoon (15 mL) sherry
1 tablespoon (15 mL) soy sauce
40 to 50 wonton skins
2 quarts (1.9 L) Wonton Soup Broth (page 47)
Peanut oil as needed
Chopped cilantro for garnish
1 teaspoon (5 mL) five-spice powder
1 tablespoon (15 mL) honey
1 tablespoon (15 mL) teriyaki sauce
3 fresh Thai chiles, stems and seeds removed, minced (or substitute serranos)
1 tablespoon (15 mL) dark brown sugar
1½ tablespoons (22.5 mL) freshly squeezed lemon juice
½ teaspoon (2.5 mL) salt
½ teaspoon (2.5 mL) finely ground white pepper
¼ teaspoon (1.25 mL) vanilla extract
2 Asian pears, peeled, cored, and grated
½ cup (118 mL) finely shredded red cabbage
1 tablespoon (15 mL) sherry
1 tablespoon (15 mL) soy sauce
40 to 50 wonton skins
2 quarts (1.9 L) Wonton Soup Broth (page 47)
Peanut oil as needed
Chopped cilantro for garnish
1.
In a large bowl, combine the duck, five-spice powder, honey, teriyaki, chiles, brown sugar, lemon juice, salt, pepper, and vanilla. Mix well and let sit for 30 minutes. Add the pears, cabbage, sherry, and soy sauce, mix well, and let sit another 30 minutes. Drain and discard as much of the liquid from the filling as possible.
In a large bowl, combine the duck, five-spice powder, honey, teriyaki, chiles, brown sugar, lemon juice, salt, pepper, and vanilla. Mix well and let sit for 30 minutes. Add the pears, cabbage, sherry, and soy sauce, mix well, and let sit another 30 minutes. Drain and discard as much of the liquid from the filling as possible.
2.
Spoon 1 teaspoon (5 mL) of the filling onto a wonton skin, fold the skin over, and press firmly to seal. Repeat until all the filling is used.
Spoon 1 teaspoon (5 mL) of the filling onto a wonton skin, fold the skin over, and press firmly to seal. Repeat until all the filling is used.
3.
Heat the Wonton Soup Broth in a large pot.
Heat the Wonton Soup Broth in a large pot.
4.
Heat the peanut oil in a wok and fry the wontons in batches until they are golden brown, about 7 to 9 minutes. Transfer them to a paper towel to drain.
Heat the peanut oil in a wok and fry the wontons in batches until they are golden brown, about 7 to 9 minutes. Transfer them to a paper towel to drain.
5.
Place 4 or 5 wontons in each soup bowl, ladle the broth over them, and garnish with the cilantro.
Apricot, Crab, and Chile Wonton SoupPlace 4 or 5 wontons in each soup bowl, ladle the broth over them, and garnish with the cilantro.
Yield: 8-10 servings
Heat Scale: Medium
If you want to wow your guests, this soup will do it! It’s a nice blend of subtle flavors with a slight blast of heat from the ground chile. Serve this with a well-chilled Japanese plum wine.
½ cup (118 mL) apricot preserves
1 tablespoon (15 mL) brandy
½ teaspoon (2.5 mL) dry mustard
½ cup (118 mL) finely shredded white cabbage
¼ cup (59 mL) finely chopped bok choy, leaves included
4 green onions, minced
½ cup (118 mL) mung bean sprouts
¾ teaspoon (3.75 mL) ground ginger
2 tablespoons (30 mL) ground hot red chile
1 pound (454 g) blue crab meat, well cleaned
3 tablespoons (45 mL) oyster sauce
1¼ tablespoons (18.75 mL) minced garlic
2 tablespoons (30 mL) hot chile oil
40 to 50 wonton skins
2 quarts (1.9 L) Wonton Soup Broth (page 47)
Peanut oil as needed
Chopped parsley for garnish
1 tablespoon (15 mL) brandy
½ teaspoon (2.5 mL) dry mustard
½ cup (118 mL) finely shredded white cabbage
¼ cup (59 mL) finely chopped bok choy, leaves included
4 green onions, minced
½ cup (118 mL) mung bean sprouts
¾ teaspoon (3.75 mL) ground ginger
2 tablespoons (30 mL) ground hot red chile
1 pound (454 g) blue crab meat, well cleaned
3 tablespoons (45 mL) oyster sauce
1¼ tablespoons (18.75 mL) minced garlic
2 tablespoons (30 mL) hot chile oil
40 to 50 wonton skins
2 quarts (1.9 L) Wonton Soup Broth (page 47)
Peanut oil as needed
Chopped parsley for garnish
1.
In a bowl, combine the preserves, brandy, mustard, cabbage, bok choy, green onions, sprouts, ginger, chile, crab meat, oyster sauce, garlic, and chile oil. Mix well and let sit for 1 hour. Drain and discard as much of the liquid from the filling as possible.
In a bowl, combine the preserves, brandy, mustard, cabbage, bok choy, green onions, sprouts, ginger, chile, crab meat, oyster sauce, garlic, and chile oil. Mix well and let sit for 1 hour. Drain and discard as much of the liquid from the filling as possible.
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