1,001 Best Hot and Spicy Recipes (47 page)

2.
Wrap the unpeeled garlic cloves in aluminum foil and roast them for 30 minutes. When they are cool enough to handle, squeeze the garlic out of the skins into a blender.

3.
In a dry skillet, lightly roast the chiles over medium heat for 2 minutes, taking care not to burn them. Add the chiles to the blender, along with the onion and tomatoes, and purée the mixture.

4.
Heat the oil in a medium skillet over medium-low heat. Add the puréed mixture and cook for 1 minute. Add the water, dried shrimp, and epazote and simmer for 3 minutes.

5.
Add the fresh shrimp and simmer the mixture for an additional 5 minutes, or until the shrimp are cooked. Add more water if the mixture starts to get too thick. Serve immediately.

Yield: 6 servings

Heat Scale: Medium

 

2 tablespoons (30 mL) olive oil
4 cloves garlic, peeled and chopped
2½ teaspoons (12.5 mL) Puerto Rican Sofrito (page 63))
1 habanero chile, stem and seeds removed, chopped
1 cup (236 mL) chopped onion
½ cup (118 mL) chopped celery
¾ cup (177 mL) peeled and diced green plantains
1 cup (236 mL) diced potato, cut in a ½-inch (1 cm) dice
½ teaspoon (2.5 mL) freshly ground cinnamon
½ teaspoon (2.5 mL) ground annatto
2 pounds (1.1 kg) fish fillets (grouper, snapper, pompano), cut into large chunks
3 cups (708 mL) fish stock
2 cups (473 mL) water
1 cup (236 mL) milk
Salt, to taste
Freshly ground black pepper, to taste
Chopped green onions for garnish

 

1.
Heat the olive oil in a large, heavy pot over medium heat. Add the garlic, Sofrito, habanero, onion, celery, plantains, and potato and sauté for 5 minutes, stirring, until the onions start to soften.

2.
Add the cinnamon, annatto, fillets, stock, water, and milk and stir gently to mix. Bring the mixture to a light boil, reduce the heat to a simmer, and simmer for 15 minutes, or until the fish flakes easily with a fork. Add the salt and pepper.

3.
Serve the soup in warmed bowls, garnished with the chopped green onions.

Yield: 4 servings

Heat Scale: Medium to Hot

 

1 quart (.95 L) Traditional European Fish Stock (page 47)
1 tablespoon (15 mL) butter
1 pound (454 g) sole or any light fish, chopped fine
12 large shrimps, coarsely chopped
12 medium-to-large whole scallops
1 medium onion, chopped
1 (15-ounce [420 g]) can Thai coconut milk
2 medium cloves garlic, peeled
4 hot chiles, such as chiltepins, Thai chiles, or piquins, stems and seeds removed
1 teaspoon (5 mL) Old Bay seasoning
¼ teaspoon (1.25 mL) chopped fresh thyme
1 tablespoon (15 mL) chopped celery leaves
¼ teaspoon (1.25 mL) freshly ground Jamaican allspice
1½ tablespoons (22.5 mL) sugar
Lime wedges for garnish

 

1.
In a large pot, heat the fish stock.

2.
In a sauté pan, melt the butter over medium heat. Add the fish, shrimp, and scallops and lightly sauté. Remove the seafood from the pan and set aside.

3.
Combine the onion, coconut milk, garlic, chiles, Old Bay, thyme, celery leaves, allspice, and sugar in a food processor and purée. Add the purée to the sauté pan and cook over medium heat for 5 minutes.

4.
Add the sautéed seafood and the purée to the fish stock in the large pot, stirring well. Cook over low heat for 15 minutes. Garnish with the lime wedges and serve hot.

Yield: 6-8 servings

Heat Scale: Varies

 

For the Court Boullion:
¾ cup (177 mL) olive oil
2 cups (473 mL) thinly sliced onions
1 cup (236 mL) thinly sliced leeks
4 cups (.95 L) water
2 cups (473 mL) dry white wine
2 pounds (1.1 kg) fish heads, bones, and trimmings
3 pounds (1.36 kg) ripe tomatoes, coarsely chopped
½ teaspoon (2.5 mL) dried fennel seed, crushed
2 cloves garlic, peeled and minced
1 (3-inch [7.5 cm]) piece orange peel
1 teaspoon (5 mL) dried thyme
2 sprigs parsley
1 bay leaf
¼ teaspoon (1.25 mL) crushed saffron threads
Salt, to taste
Freshly ground black pepper, to taste

 

1.
Heat the oil in a heavy 4 to 6 quart (4 to 6 L) saucepan over medium heat. Add the onions and leeks and cook until they are tender, but not brown, about 5 minutes. Add the remaining ingredients and cook, uncovered, over medium heat for 30 minutes.

 

For the Fish and Mussels:

4 pounds (1.82 kg) striped bass (or other firm white fish), cut into 2-inch (5 cm) cubes
2 pounds (1.1 kg) live black mussels (or substitute clams)
2 cups (473 mL) Rouille (page 79)

 

1.
When the bouillon is done, strain it through a fine sieve into a soup pot, pressing the fish trimmings and vegetables to squeeze out all the juices. Bring the strained stock to a rapid boil and add the fish. Cook for 5 minutes, then add the mussels and boil for 5 minutes. Serve the soup with the Rouille and pieces of French bread.

Yield: 6-8 servings

Heat Scale: Medium

 

2 medium onions, peeled and chopped, divided
½ cup (118 mL) extra virgin olive oil
6 medium very ripe tomatoes, peeled, seeded, and finely chopped
1 teaspoon (5 mL) dried thyme
2 tablespoons (30 mL) minced parsley
1 tablespoon (15 mL) Spanish brandy or cognac
3 dried red New Mexico chiles, stems and seeds removed
2 tablespoons (30 mL) minced garlic
1 tablespoon (15 mL) freshly ground black pepper
1 tablespoon (15 mL) salt
2 medium green bell peppers, stems and seeds removed, chopped fine
¾ pound (336 g) red bliss potatoes, peeled and cut into ½-inch (1 cm) cubes
3 cups (708 mL) hot water or Traditional European Fish Stock (page 47)
1½ pounds (680 g) fresh bonito or tuna, cut into 1-inch (2.5 cm) cubes

 

1.
In a pot, combine 2 tablespoons (30 mL) of the chopped onion with 2 tablespoons (30 mL) of the olive oil and sauté over medium heat until the onion is soft, about 3 minutes. Add the tomatoes, thyme, parsley, brandy, chile, pepper, and salt. Cover and cook over medium heat for 20 minutes.

2.
Remove the pot from the heat and allow to cool. Transfer in batches to a food processor or blender and purée until smooth.

3.
In another pot, combine the remaining olive oil, and onion and sauté over medium heat for about 7 minutes. Add the bell peppers and potatoes and cook for 2 minutes, stirring often. Add the hot water or stock and bring to a boil. Boil for 20 minutes. Add the reserved tomato purée and the bonito or tuna. Lower the heat, cover, and simmer until the fish is flaky, about 10 to 12 minutes. Serve as quickly as possible from the pot.

Yield: 6 servings

Heat Scale: Mild to Medium

 

1½ cups (354 mL) Classic New Mexico Green Chile Sauce (page 71)
3 cups (708 mL) Classic Chicken Stock (page 46)
1 cup (236 mL) Traditional European Fish Stock (page 47)
3 cups (708 mL) Classic White Sauce (page 44)
1 cup (236 mL) fresh or frozen peas
2 cups (473 mL) cubed potatoes, cut into ½-inch (1 cm) cubes
1 medium onion, peeled and chopped
2 tablespoons (30 mL) minced garlic
1 teaspoon (5 mL) dried thyme
¾ teaspoon (3.75 mL) dried basil
1 pound (454 g) bay shrimp, shelled but left whole
1 cup (236 mL) milk

 

1.
In a large pot, combine the Green Chile Sauce and stocks and heat to a simmer. Blend in the White Sauce, whipping vigorously. Add the peas, potatoes, onion, garlic, thyme, basil, and shrimp and simmer for 15 minutes. Add the milk slowly, stirring constantly to avoid burning. Serve hot, garnished with croutons.

Yield: 8 servings

Heat Scale: Medium

 

1 egg
20 medium shrimp
1 teaspoon (5 mL) five-spice powder
½ teaspoon (2.5 mL) sesame oil
1 tablespoon (15 mL) dry bread crumbs
24 wonton skins
½ cup (118 mL) vegetable oil, divided
3 tablespoons (45 mL) crushed garlic
1 onion, peeled and chopped
2 quarts (1.9 L) Wonton Soup Broth (page 47)
1 tablespoon (15 mL) coarsely ground white pepper
2 lemongrass stalks, white part only, cut into rings
2 (1-inch [2.5 cm]) pieces galangal, peeled (or substitute ginger)
6 Thai chiles, stems and seeds removed, sliced (or substitute 3 serranos or jalapeños)
6 kaffir lime leaves (or zest of ½ lime)
¾ pound (336 g) rock shrimp, peeled and deveined
½ pound (224 g) crab meat or sole, coarsely chopped
½ cup (118 mL) straw mushrooms
½ cup (118 mL) chopped baby corn
6 tablespoons (90 mL) fish sauce (Tiparos brand preferred)
6 tablespoons (90 mL) freshly squeezed lime juice
1 teaspoon (5 mL) sugar
5-6 tablespoons (75-90 mL) coarsely chopped cilantro for garnish

 

1.
Combine the egg, shrimp, five-spice powder, sesame oil, and bread crumbs in a food processor and coarsely purée. 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 has been used.

2.
Heat ¼ cup (59 mL) of the vegetable oil in a wok and fry the wontons in batches until they are golden brown. Transfer them to paper towels to drain.

3.
In a large pot, heat the remaining oil over medium heat. Add the garlic and onion and sauté for 3 minutes. Add the Wonton Soup Broth and bring to a boil, stirring occasionally. Add the white pepper, lemongrass, galangal, chiles, kaffir lime leaves, shrimp, crab, straw mushrooms, and baby corn and boil for 3 minutes. Add the fish sauce, lime juice, and sugar and boil an additional 3 minutes. Remove the galangal pieces and kaffir lime leaves. Place 3 wontons in each bowl and ladle the chowder over them. Garnish with the cilantro.

Yield: 8-10 servings

Heat Scale: Medium

 

2 quarts (1.9 L) water
1 tablespoon (15 mL) salt
3 cups (708 mL) black beans, rinsed and soaked overnight
½ stalk celery, chopped, leaves included
3 large dried chipotle chiles (approximately 3 ounces [84 g])
3 cups (708 mL) dry red wine
1 teaspoon (5 mL) freshly ground nutmeg
1 teaspoon (5 mL) freshly ground cinnamon
½ teaspoon (2.5 mL) ground ginger
1 tablespoon (15 mL) ground white pepper
2 tablespoons (30 mL) dried Mexican oregano
½ cup (118 mL) chopped fresh parsley
1 tablespoon (15 mL) Worcestershire sauce
1 medium onion, peeled and coarsely chopped
3 tablespoons (45 mL) chopped garlic
1 cup (236 mL) domestic mushrooms, chopped
¼ cup (59 mL) extra virgin olive oil
¼ cup (59 mL) peanut oil
⅓ cup (79 mL) tomato purée
2½ tablespoons (37.5 mL) red wine vinegar
¾ cup (177 mL) raw honey
Lime wedges for garnish
Coarsely chopped cilantro for garnish

 

1.
In a large pot, combine the water, salt, black beans, celery, chipotles, wine, nutmeg, cinnamon, ginger, pepper, oregano, parsley, and Worcestershire sauce and bring to a boil.

2.
In a skillet, combine the onion, garlic, mushrooms, olive oil, and peanut oil and sauté over medium heat until the onions are soft. Add this mixture to the pot and boil until the beans are soft, about 2 hours (this timing can vary greatly, so check them periodically). Add water as needed, but by the end there should be little water in the pot.

3.
Allow the beans to cool. In a bowl, combine the tomato purée, vinegar, and honey. Add this mixture to the beans. Purée the soup in a food processor.

4.
Reheat over very low heat (or use a double boiler), adding water as needed to achieve the desired consistency. Serve garnished with the lime wedges and chopped cilantro.

Yield: 6-8 servings

Heat Scale: Mild