1,001 Best Hot and Spicy Recipes (46 page)

3.
Pour ½ cup (118 mL) of the milk into a small jar, add the cornstarch, and shake vigorously. Pour the mixture through a fine sieve into the soup and stir continuously for 1 minute. Add the remaining milk, the cream, and the salt. Simmer for 3 minutes, but do not allow the mixture to boil. Cover the soup and let it simmer for 30 minutes.

4.
Serve the soup hot, garnished with the parsley and chives.

Yield: 4 servings

Heat Scale: Medium

 

2 cups (473 mL) Classic White Sauce (page 44)
2 cups (473 mL) chopped Roma tomatoes
⅓ cup (79 mL) tomato paste
1 large onion, peeled and minced
¾ tablespoon (11.25 mL) minced garlic
¼ cup (59 mL) Chianti (or any dry red wine)
¾ tablespoon (11.25 mL) sugar
1 teaspoon (5 mL) salt
½ teaspoon (2.5 mL) finely ground white pepper
½ tablespoon (7.5 mL) balsamic vinegar
2 jalapeños, stems and seeds removed, minced
⅔ cup (158 mL) heavy cream
1 tablespoon (15 mL) minced fresh basil

 

1.
In a large pot, combine the White Sauce, tomatoes, tomato paste, onion, garlic, Chianti, sugar, salt, pepper, vinegar, and jalapeños. Heat to a simmer (do not boil) and simmer over low heat for 20 minutes. Blend in the cream and basil and serve.

Yield: 8 servings

Heat Scale: Medium

 

6 cups (1.42 L) Classic New Mexico Green Chile Sauce (page 71)
2 cups (473 mL) Classic White Sauce (page 44)
1 cup (236 mL) Classic Chicken Stock (page 46)
1 (3½-pound [1.59 kg]) chicken, poached and deboned, meat chopped,
skin and bones discarded
½ teaspoon (2.5 mL) salt
½ teaspoon (2.5 mL) finely ground white pepper
¼ teaspoon (1.25 mL) dried Mexican oregano
1 cup (236 mL) heavy cream

 

1.
In a large pot, combine the Green Chile Sauce, White Sauce, and Classic Chicken Stock and heat, stirring well with a whisk. Add the remaining ingredients, stir well, and simmer, uncovered, for 10 minutes.

Yield: 8-10 servings

Heat Scale: Medium to Hot

 

3 tablespoons (45 mL) butter, divided
1 medium onion, peeled and diced
½ cup (118 mL) chopped celery
1 clove garlic, peeled and minced
1 quart (.95 L) Classic Chicken Stock (page 46)
1 cup (236 mL) coconut milk
½ pound (224 g) smoked ham, diced, or 1 small ham hock
2½ cups (591 mL) washed, coarsely chopped, firmly packed callaloo (dasheen), or substitute spinach leaves
1 cup (236 mL) sliced okra
1 teaspoon (5 mL) dried thyme
¼ teaspoon (1.25 mL) freshly ground black pepper
1 Congo pepper (or habanero), stem and seeds removed, minced
1 pound (454 g) cooked crabmeat, chopped
Salt, to taste

 

1.
In a large saucepan, melt 2 tablespoons (30 mL) of the butter over medium heat. Add the onion, celery, and garlic and sauté for 2 or 3 minutes. Add the chicken stock, coconut milk, and ham and bring to a boil. Add the callaloo or spinach, okra, thyme, black pepper, and Congo pepper.

2.
Reduce the heat to a simmer and cook, covered, for about 50 minutes, stirring occasionally, until the callaloo is thoroughly cooked.

3.
Whisk the soup until very smooth, or purée it in small batches in a blender. Add the crabmeat and heat through. Add the remaining 1 tablespoon (15 mL) butter, swizzled over the top. Taste for seasoning and add salt as needed.

Yield: 8 servings

Heat Scale: Medium-Hot

 

3 pounds (1.36 kg) sweet potatoes
1 tablespoon (15 mL) olive oil
4 large chipotle chiles
¼ cup (59 mL) dark rum
4 cups (.95 L) Classic White Sauce (page 44)
2 cups (473 mL) milk
⅔ cup (158 mL) Classic Chicken Stock (page 46)
3 tablespoons (45 mL) sour cream
2 tablespoons (30 mL) dark brown sugar
1 tablespoon (15 mL) raw honey (the darker the better)
1½ teaspoons (7.5 mL) molasses
1 teaspoon (5 mL) five-spice powder
½ teaspoon (2.5 mL) cinnamon
½ teaspoon (2.5 mL) salt
⅛ teaspoon (.6 mL) vanilla extract
Lemon zest for garnish

 

1.
Preheat the oven to 375°F (190°C).

2.
Scrub the sweet potatoes well with a vegetable brush and soak them in water for 5 minutes. Dry the sweet potatoes and rub them with the olive oil. Puncture them with the point of a knife about 5 times each. Place the sweet potatoes in a shallow baking dish and bake for about 1¼ hours, adding ¼ cup (59 mL) water to the baking dish after 15 minutes. Pierce them with a knife to test for softness, remove from the oven, and set them aside to cool. Scoop all the flesh out of the jackets and set aside.

2.
While the sweet potatoes are baking, soak the chipotles in a bowl with the rum and ½ cup (118 mL) water. Place another bowl on top of the chiles to keep them submerged. When they are soft, after about 1 hour, purée the chipotles with the soaking mixture and set aside.

3.
In a large pot, heat the White Sauce over medium heat, gradually adding the milk and stock and stirring with a whisk. Add the sour cream, brown sugar, honey, molasses, five-spice powder, cinnamon, salt, and vanilla and stir well, and simmer for 5 minutes. Add the reserved sweet potato, stir well, and simmer for 5 minutes. Just before serving, swirl in the reserved chipotle liquid. Serve garnished with the lemon zest.

Yield: 8 servings

Heat Scale: Mild

I love this combination of flavors because of the distinctive lemongrass. Note that this soup is flavored only with herbs and has no meat, poultry, or fish in it. Serve it garnished with a little minced cilantro. If this soup is too mild, add
½
teaspoon (2.5 mL) ground habanero to the roux. If you’re entertaining and don’t know the palate preferences of all your guests, serve this soup!

 

3 tablespoons (45 mL) Sichuan Chile Sauce (page 101)
⅓ pound (303 g) butter
1 cup (236 mL) sifted all-purpose flour
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) ground ginger
1 teaspoon (5 mL) minced shallots
½ teaspoon (2.5 mL) white pepper
2 stalks lemongrass, white parts only, cut into rings
2 cups (473 mL) Classic Chicken Stock (page 46)
2 tablespoons (30 mL) grated ginger
2 quarts (1.9 L) milk
2 cups (473 mL) heavy cream
3 tablespoons (45 mL) white wine
1½ tablespoons (22.5 mL) sugar

 

1.
In a large pot, heat the oil and butter over medium heat. Whisk in the flour, salt, ginger, shallot, white pepper, and lemongrass to make a roux. Do not brown. Remove the pot from the heat and set aside.

2.
In another pot, bring the chicken stock to a boil. Add the ginger, milk, and cream and return to a boil. Reduce the heat, add the wine and sugar, and stir well.

3.
Reheat the roux over medium heat and whisk in the heated milk mixture until all is integrated and smooth. Adjust the consistency with milk if necessary and serve hot.

Yield: 4-6 servings

Heat Scale: Medium

 

2 cups (473 mL) pineapple or papaya juice
2 cups (473 mL) tomato juice
¾ cup (177 mL) almost-ripe papaya, peeled and chopped into large cubes
¾ cup (177 mL) coarsely chopped fresh pineapple
⅓ cup (79 mL) diced green bell pepper
⅓ cup (79 mL) diced red bell pepper
⅓ cup (79 mL) diced yellow bell pepper
½ fresh Scotch bonnet chile (or habanero), stem and seeds removed, minced
3 tablespoons (45 mL) fresh lime juice
2 tablespoons (30 mL) chopped fresh cilantro
½ teaspoon (2.5 mL) whole black peppercorns, crushed

 

1.
Combine all the ingredients in batches in a blender and blend for 5 seconds. Refrigerate the mixture for 6 hours.

2.
Serve the soup in icy cold bowls.

Yield: 4-5 servings

Heat Scale: Medium

 

4 ripe avocados, peeled and pitted
5 cups (1.8 L) Super-Rich Vegetable Stock (page 48)
1 tablespoon (15 mL) fresh lime juice
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground white pepper
3 serrano or jalapeño chiles, stems and seeds removed, minced
1½ tablespoons (22.5 mL) minced green onions or chives

 

1.
In a large bowl, mash the avocados. Add the stock, lime juice, salt, pepper, and chiles and mash until the mixture is semi-smooth. If you like a velvety texture, purée the mixture in a blender or food processor. Chill the soup for several hours.

2.
Garnish the soup with the green onions or chives and serve.

Yield: 10-12 servings

Heat Scale: Medium

 

1 tablespoon (15 mL) olive oil
4 medium tomatoes, peeled, seeded, and coarsely chopped
6 green onions, green and white parts, chopped
1 tablespoon (15 mL) minced garlic
⅛ teaspoon (.6 mL) ground bay leaf
4 cups (.95 L) Classic Chicken Stock (page 46)
2 cups (473 mL) Traditional European Fish Stock (page 47)
1 teaspoon (5 mL) ground cayenne
½ teaspoon (2.5 mL) ground white pepper
¾ teaspoon (3.75 mL) salt
½ teaspoon (2.5 mL) minced parsley
1 pound (454 g) Gulf crab meat
1 pound (454 g) Gulf medium shrimp, peeled, deveined, and sliced into quarters
1 pound (454 g) skinless red snapper fillets, cut into ½-inch (1 cm) pieces
¼ cup (59 mL) finely chopped red bell pepper
¼ cup (59 mL) finely chopped green bell pepper
¼ cup (59 mL) finely chopped yellow bell pepper
1 dozen yellow corn tortillas
2 tablespoons (30 mL) vegetable shortening
1¼ pound (568 g) mozzarella cheese, grated
2½ tablespoons (37.5 mL) sugar
2 tablespoons (30 mL) freshly squeezed lemon juice

 

1.
In a skillet, heat the olive oil over medium heat. Add the tomatoes, green onions, garlic, and bay leaf and sauté for 10 minutes, stirring well. Remove from the heat and set aside.

2.
In a large pot, combine the stocks, cayenne, white pepper, salt, and parsley. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes. Add the sautéed tomato mixture and mix well. Simmer for an additional 10 minutes. Add the crab meat, shrimp, red snapper, and bell peppers and simmer for 10 more minutes.

3.
Cut the tortillas into strips ¼ inch (.5 cm) by 2 inches (5 cm). In a skillet, melt the shortening over high heat. Add the strips and fry them until crisp. Transfer them to paper towels to drain.

4.
Line 10 to 12 soup bowls with the tortilla strips and divide the cheese, sugar, and lemon juice among the bowls. Ladle in the soup, taking care to distribute the seafood evenly.

Yield: 4 servings

Heat Scale: Medium

 

8 cloves garlic, unpeeled
2 chipotle chiles, stems and seeds removed
2 ancho chiles, stems and seeds removed
1 onion, peeled and cut into eighths
3 tomatoes, peeled and cut into quarters
3 tablespoons (45 mL) vegetable oil
3 cups (708 mL) water or Traditional European Fish Stock (page 47)
8 dried shrimps
¼ cup (59 mL) dried epazote
2 pounds (1.1 kg) fresh shrimp, shelled and deveined

 

1.
Preheat the oven to 400°F (200°C).