1,001 Best Hot and Spicy Recipes (45 page)

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.

3.
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.

5.
Place 4 or 5 wontons in each soup bowl, ladle the broth over them, and garnish with the parsley.

Yield: 4 servings

Heat Scale: Varies, Medium to Hot

 

1 pound (454 g) snapper or other delicate white fish fillets
3 tablespoons (45 mL) frozen orange juice concentrate
1½ tablespoons (22.5 mL) apple cider vinegar
1 medium onion, peeled and thinly sliced
1 quart (.95 L) water
3 medium tomatoes, peeled and sliced
1½ cups (354 mL) mung bean sprouts
1⅓ cups (315 mL) thinly sliced celery
1 teaspoon (5 mL) soy sauce
Freshly ground black pepper, to taste
¼ teaspoon (1.25 mL) ground cayenne
2 tablespoons (30 mL) chopped fresh cilantro
Fresh red serrano or jalapeño slices, to taste

 

1.
Rinse the fish fillets with cold water and dry them with paper towels. Cut the fish into 1-inch (2.5 cm) pieces and set aside.

2.
In a large saucepan, combine the orange juice, vinegar, onion, and water and bring to a boil. Cover the pot and simmer gently for 15 minutes.

3.
Add the tomatoes to the simmering water and continue to cook for 3 to 4 minutes, or until the tomatoes begin to soften.

4.
Stir in the remaining ingredients and simmer for 2 minutes.

Yield: 4 servings

Heat Scale: Medium

 

¼ pound (113 g) butter
1 large onion, peeled and minced
2 tablespoons (30 mL) all-purpose flour
2½ cups (591 mL) milk
½ cup (118 mL) heavy cream
3 cups (708 mL) Classic Chicken Stock (page 46)
3 cups (708 mL) cooked, mashed pumpkin
1 teaspoon (5 mL) salt
⅓ cup (79 mL) freshly squeezed lime juice
1 habanero chile, stem and seeds removed, minced
¼ cup (59 mL) dark brown sugar
½ teaspoon (2.5 mL) ground ginger
½ teaspoon (2.5 mL) ground cinnamon
½ teaspoon (2.5 mL) ground mace
Shaved or grated fresh coconut for garnish

 

1.
In a large pot, melt the butter over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the flour and stir until smooth, then add the milk and cream and stir well. Slowly mix in the chicken stock and pumpkin. Stir well and add the salt, lime juice, habanero, sugar, ginger, cinnamon, and mace. Reduce the heat and simmer for 10 minutes. Garnish with the coconut and serve.

Yield: 12 servings

Heat Scale: Mild

 

1¾ pound (790 g) chicken breasts
½ cup (118 mL) teriyaki sauce
1½ tablespoons (22.5 mL) grated ginger
9 ounces (252 g) mixed wild mushrooms (suggested: 2½ ounces [71 g] bo-
letes, 2½ ounces [71 g] cepes, 2 ounces [57 g] morels, 1 ounce [28 g] golden
trumpets, and 1 ounce [28 g] black trumpets)
2 large shallots, peeled and minced
1 teaspoon (5 mL) minced garlic
1 teaspoon (5 mL) freshly ground black pepper
4 quarts (3.8 L) Classic Chicken Stock (page 46)
½ medium onion, chopped fine
¾ cup (177 mL) butter, divided in thirds
1 pound (454 g) domestic mushrooms, sliced
1 tablespoon (15 mL) minced garlic
¾ cup (177 mL) all-purpose flour
2 ounces (57 g) hard romano cheese, finely grated
1 quart (.95 L) cream
½ cup (118 mL) dry sherry
2 cups (473 mL) V-8 juice or other vegetable juice
Commercial hot sauce, to taste
Salt, to taste

 

1.
Marinate the chicken in the teriyaki and ginger for 20 minutes. Grill the chicken until done, chop fine, and set aside.

2.
Soak the wild mushrooms in 3 cups (708 mL) warm water for 20 minutes. Rinse thoroughly. Soak the mushrooms again in 2 cups (473 mL) water. Remove the mushrooms, reserving the water, and finely chop them. Place the mushrooms, reserved water, shallots, garlic, black pepper, and chicken stock in a stock pot and boil for 30 minutes, adding water as needed to maintain the original volume.

3.
Sauté the onion in ¼ cup (59 mL) of the butter over medium heat and set aside.

4.
Sauté the domestic mushrooms and garlic in ¼ cup (59 mL) butter. Add the sautéed onions, mushrooms, and garlic to the stock pot.

5.
Melt the remaining ¼ cup (59 mL) butter in a pan, add the flour, and stir until lightly browned to make a roux. Add the roux to the stock pot, stirring well. Add the chopped chicken breast and romano cheese and stir well. Add the cream, sherry, V-8 juice, and salt and heat for 10 minutes.

Yield: 8-10 servings

Heat Scale: Medium

 

1½ quarts (1.42 L) water
2 tablespoons (30 mL) salt
Kernels from 6 ears fresh sweet corn
8 serrano chiles, stems and seeds removed, minced
1 large green bell pepper, stem and seeds removed, finely chopped
1 large red bell pepper, stem and seeds removed, finely chopped
2 medium red onions, peeled and finely chopped, divided
½ cup (118 mL) red wine vinegar, divided
½ cup (118 mL) dry red wine, divided
3 ripe tomatoes, peeled, seeded, and finely chopped
½ bunch green onions, top 2 inches (5 cm) of greens removed, cut into
¼-inch (.5 cm) pieces
1½ teaspoons (7.5 mL) minced garlic
1 tablespoon (15 mL) minced parsley
2 tablespoons (30 mL) ground red New Mexican chile (chimayó preferred)
1½ tablespoons (22.5 mL) sugar
½ cup (118 mL) shredded carrots
5 cups Classic White Sauce (page 44)
Chopped cilantro for garnish

 

1.
In a stock pot, combine the water, salt, corn, serranos, bell peppers, 1 onion, ¼ cup (79 mL) of the vinegar, ¼ cup (79 mL) of the wine, tomatoes, green onions, garlic, parsley, and ground chile and bring to a boil. Boil uncovered for 10 minutes, stirring occasionally. Reduce the heat to low and simmer for 5 minutes.

2.
In a bowl, combine the remaining red onion, wine vinegar, and red wine and let stand for 20 minutes.

3.
In a separate bowl, combine the sugar, carrots, and White Sauce. When the onions are finished marinating, add them, with 2 tablespoons (30 mL) of the marinade, to the White Sauce.

4.
Add the White Sauce mixture to the simmering stock pot and cook for 5 minutes, blending with a whisk. Serve immediately or keep warm in a double boiler. Serve garnished with the cilantro.

Yield: 6-8 servings

Heat Scale: Medium to Hot

 

6 conchs, cleaned, pounded with a heavy mallet to flatten, and diced into
½-inch (1 cm) pieces
5 cups (1.18 L) water or Traditional European Fish Stock (page 47)
1 cup (236 mL) dry white wine, plus more as needed for cooking
2 tablespoons (30 mL) butter and 2 tablespoons (30 mL) vegetable oil (or
use all vegetable oil)
1 cup (236 mL) chopped onions
½ cup (118 mL) chopped green bell pepper
1 cup (236 mL) chopped celery
2 cloves garlic, peeled and minced
2 teaspoons (10 mL) fresh thyme or 1 teaspoon (5 mL) dried thyme
1 cup (236 mL) diced carrots
2 medium potatoes, peeled and cut in ½-inch (1 cm) dice
1 large habanero chile, stem and seeds removed, minced
3 tablespoons (45 mL) chopped chives
1 cup (236 mL) half-and-half
Salt, to taste
Freshly ground black pepper, to taste

 

1.
In a heavy soup pot, combine the pounded conch, water, and wine and bring the mixture to a hard boil. Lower the heat so the liquid is at a light rolling boil and boil for 45 minutes. Remove the mixture from the heat. Strain the liquid, reserving the conch meat. Measure the liquid and add enough more white wine to make 6 cups (1.42 L).

2.
Wash out the soup pot. Pour the liquid back into the clean pot and bring to a boil.

3.
Heat the butter and oil (or just oil, if you prefer) in a heavy skillet over low heat. Add the onions, green bell pepper, celery, and garlic and sauté for 1 minute. Stir in the thyme.

4.
Add the sautéed mixture to the boiling conch liquid, then add the carrots, potatoes, habanero chile, chives, and reserved conch meat. Return the mixture to a boil, lower the heat, and simmer for 1 hour.

5.
Remove the pot from the heat and let it cool slightly. Stir in the half-and-half and reheat the soup, taking care not to let it boil. Taste for seasoning and add salt and pepper as needed.

Yield: 4 servings

Heat Scale: Medium

 

2 large, ripe coconuts, cracked, meat grated
2 cups (473 mL) milk, scalded
3 cups (708 mL) Traditional European Fish Stock (page 47) or Classic
Chicken Stock (page 46)
2 egg yolks, well beaten
½ habanero chile, stem and seeds removed, minced (or substitute
1½ jalapeños)
Paprika, to taste
Salt, to taste

 

1.
In a bowl, combine the grated coconut and the milk. Let the mixture cool, then squeeze it through cheesecloth or a linen napkin to extract all the liquid. Combine the coconut milk, stock, egg yolks, and chile in a saucepan and cook for 10 minutes, stirring constantly.

2.
To serve, sprinkle with paprika and salt to taste, and accompany with strips of toast or fried tortillas.

Yield: 4-6 servings

Heat Scale: Medium

 

3 cups (708 mL) coconut milk
3 cups (708 mL) Classic Chicken Stock (page 46), divided
2 teaspoons (10 mL) imported Indian curry powder
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground white pepper
¼ cup (59 mL) prepared grated coconut
1 tablespoon (15 mL) freshly grated ginger
1 teaspoon (5 mL) cornstarch
½ cup (118 mL) plain yogurt
¼ cup (59 mL) toasted coconut
Minced parsley for garnish

 

1.
Combine the coconut milk and 2¾ cups (629 mL) chicken stock in a large, heavy pot and bring it to a boil. Reduce the heat slightly and add the curry powder, salt, pepper, grated coconut, and ginger. Simmer for 10 minutes.

2.
Mix the cornstarch with the remaining ¼ cup (59 mL) stock and add it in a steady stream to the simmering soup, stirring constantly until the soup thickens slightly.

3.
Serve the soup hot, garnished with the yogurt, toasted coconut, and parsley.

Yield: 6 servings

Heat Scale: Medium

 

1 pound (454 g) shelled, roasted peanuts
1 tablespoon (15 mL) peanut oil
1 cup (236 mL) chopped onion
½ cup (118 mL) chopped carrots
3 dried, crushed piquin chiles, or 3 fresh jalapeños, stems and seeds re- moved, minced
8 cups (1.9 L) Basic Beef Stock (page 45) or Classic Chicken Stock (page 46)
¾ cup (177 mL) milk, divided
1 tablespoon (15 mL) cornstarch
¾ cup (177 mL) cream
½ teaspoon (2.5 mL) salt
Chopped parsley for garnish
Chopped chives for garnish

 

1.
Rub the skins off the peanuts. Place the nuts in a food processor and grind them to a very fine meal. Set aside.

2.
In a large pot, heat the oil over medium heat. Add the onion and carrots and sauté for 2 minutes. Add the chiles, the ground peanuts, and the stock and bring the mixture to a boil. Lower the heat and simmer, uncovered, for 1 hour, stirring occasionally.