1,001 Best Hot and Spicy Recipes (48 page)

 

1 tablespoon (15 mL) extra virgin olive oil
1 cup (236 mL) chopped onion
¾ cup (177 mL) chopped bell pepper
1 tablespoon (15 mL) minced jalapeño chile
2 tablespoons (30 mL) minced garlic
3 cups (708 mL) tomato sauce
½ cup (118 mL) Chianti or other red wine
6 Roma tomatoes, peeled and chopped
2 cups (473 mL) cooked long-grain brown rice
2 cups (473 mL) Super-Rich Vegetable Stock (page 48)
4 cups (.95 L) cooked black-eyed peas
4 cups (.95 L) cooked kidney beans
2 cups (473 mL) cooked pinto beans
1½ teaspoons (7.5 mL) salt
1 teaspoon (5 mL) ground oregano
½ teaspoon (2.5 mL) ground cumin
½ teaspoon (2.5 mL) ground bay leaf
2 tablespoons (30 mL) chopped fresh parsley
¼ cup (59 mL) teriyaki sauce

 

1.
In a large pot, combine the oil, onion, bell pepper, jalapeño, garlic, and tomato sauce and bring to a full simmer. Add the Chianti, tomatoes, and rice and cook for 5 minutes. Add the remaining ingredients and simmer for 15 minutes. Adjust the consistency with water if necessary.

Yield: 4 servings.

Heat Scale: Medium

 

¼ cup (59 mL) plus 1 tablespoon (15 mL) butter, divided
1 tablespoon (15 mL) Worcestershire sauce
1 tablespoon (15 mL) fresh lemon juice
1 teaspoon (5 mL) crushed malagueta chile, or substitute piquin
3 tablespoons (45 mL) minced celery leaves
¼ teaspoon (1.25 mL) freshly ground black pepper
½ teaspoon (2.5 mL) salt
2 dozen shucked oysters, with their juice
1 cup (236 mL) heavy cream
1 (16 ounce [454 g]) can hearts of palm, drained, rinsed, and cut into ½- inch (1 cm) thick rounds
2 tablespoons (30 mL) chopped cilantro or Italian parsley

 

1.
In a medium saucepan, melt ¼ cup (59 mL) of the butter over medium heat. Add the Worcestershire sauce, lemon juice, crushed chile, celery leaves, black pepper, and salt. Add the oysters and their juice and bring to a boil. Immediately lower the heat to a simmer and cook for 2 minutes.

2.
Add the cream and heat through, but do not allow the mixture to boil.

3.
Divide the hearts of palm among 4 bowls, add the oyster mixture, and top each bowl with a dab of the remaining butter and a sprinkling of cilantro or parsley.

Yield: 6 servings

Heat Scale: Mild

 

3 pounds (1.36 g) pork, cut into ¾-inch (1.5 cm) cubes
1 onion, peeled and quartered
1 teaspoon (5 mL) salt
4 large pasilla chiles, stems and seeds removed
½ teaspoon (2.5 mL) coriander seeds
½ teaspoon (2.5 mL) cumin
1½ teaspoons (7.5 mL) Mexican oregano
¼ teaspoon (1.25 mL) salt
5 cloves garlic, peeled
1 tablespoon (15 mL) olive oil
3 tablespoons (45 mL) corn oil

 

1.
Place the pork in a large pot and add just enough water to cover. Add the onion and salt and bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour, occasionally skimming the foam from the top and discarding it. Transfer the meat to a colander to drain. Pour the broth into a heatproof bowl and place the bowl into the freezer for a few minutes to coagulate the fat. Remove and discard the fat, reserving the broth.

2.
Cover the chiles with hot water and let sit for 15 minutes to rehydrate. Put the chiles and the water into a blender or a food processor along with the coriander seeds, cumin, oregano, salt, and garlic, and purée the mixture.

3.
In a small skillet, heat the olive oil over low heat. Add the chile mixture and sauté for 3 minutes. Set aside.

4.
In a large skillet, heat the corn oil over medium-high heat. Add the pork cubes and sauté until they are lightly browned. Add 1-2 tablespoons (15-30 mL) water if the cubes start to stick. Add the sautéed chile mixture and the remaining reserved broth and simmer for 10 minutes. Add more broth if the mixture gets too thick.

5.
Serve in warmed soup bowls.

Yield: 5 servings

Heat Scale: Mild to Medium

 

6 poblano chiles, roasted
2½ pounds (1.13 kg) beef roast
1½ teaspoons (7.5 mL) salt
½ pound (224 g) tomatillos, quartered
3 cloves garlic, peeled and minced
1 cup (236 mL) chopped onion
½ teaspoon (2.5 mL) Mexican oregano
½ teaspoon (2.5 mL) ground cumin
3 tablespoons (45 mL) chopped cilantro
3 tablespoons (45 mL) vegetable oil

 

1.
Preheat the oven to 250°F (120°C).

2.
Peel the chiles and remove the stems and seeds. Place the chiles on wire racks, put the racks on baking sheets, and bake them for 1 hour.

3.
Place the beef in a shallow pan and sprinkle it with the salt. With a blunt edge, pound the salt into the meat. Let the meat dry out slightly at room temperature, about 2 hours.

4.
In a pot, bring 3 cups (708 mL) water to a boil. Add the tomatillos, then reduce the heat to a simmer. Add the garlic, onion, oregano, cumin, and cilantro and simmer for 30 minutes, partially covered. Remove from the heat and set aside.

5.
Place the oven-seasoned chiles in a heatproof bowl and cover with 1 cup (236 mL) of very hot water. Rehydrate for 10 minutes, then drain, reserving the water. Dice the chiles and add them with the reserved water to the tomatillo mixture.

6.
Cut the beef into ½-inch (1 cm) cubes. In a large, heavy pot, heat the vegetable oil over medium heat. Add the beef and sauté for 5 minutes. Add 3 cups (708 mL) hot water and bring the mixture to a boil. Reduce the heat to a simmer, add half of the chile mixture, cover, and simmer for 1 hour. Add the remaining chile mixture, cover, and simmer for 1 hour more. Serve hot.

Yield: 4 servings

Heat Scale: Varies

 

2 dried red New Mexican chiles, stems and seeds removed
8 ounces (224 g) frozen posole corn or dried posole corn that has been soaked in water overnight
1 teaspoon (5 mL) garlic powder
1 medium onion, peeled and chopped
6 cups (1.42 L) Classic Chicken Stock (page 46)
1 pound (454 g) pork loin, cut in 1-inch (2.5 cm) cubes
Classic New Mexico Green Chile Sauce (page 71)
New Mexico Red Chile Sauce (page 71)
Chopped fresh cilantro for garnish
Chopped onion for garnish

 

1.
Combine the chiles, posole corn, garlic powder, onion, and chicken stock in a pot. Bring to a boil over medium heat and boil for 3 hours or until the posole is tender, adding more water as needed.

2.
Add the pork and continue cooking for 30 minutes, or until the pork is tender but not falling apart. The result should resemble a soup more than a stew. Remove the chile pods.

3.
Warm the chile sauces separately and serve them in small bowls for each guest to add to the posole. Serve the posole garnished with the cilantro and onion.

Yield: 6-8 servings

Heat Scale: Medium

 

2 pounds (1.1 kg) russet potatoes, peeled and chopped
2 large carrots, peeled and chopped
3 poblano chiles, roasted and peeled, stems and seeds removed, chopped
1 medium bunch bok choy, chopped
1 bunch green onions, chopped
1 leek, white part only, cut into ¼-inch (.5 cm) rings
1 large head cabbage, chopped
2 tablespoons (30 mL) red wine vinegar
2 tablespoons (30 mL) teriyaki sauce
¼ cup (59 mL) dry white wine
4 cups (.95 L) tomatoes, peeled, seeded, and chopped
1 (12-ounce [336 g]) can tomato purée
1 medium onion, peeled and finely chopped
6 serrano chiles, stems and seeds removed, finely chopped
1 red bell pepper, seeded and finely chopped
3 cups (708 mL) Basic Beef Stock (page 45) or Classic Chicken Stock (page 46)
⅛ teaspoon (.6 mL) freshly ground nutmeg
1 tablespoon (15 mL) salt
1¾ tablespoons (26.25 mL) sugar
1 teaspoon (5 mL) finely ground black pepper

 

1.
Combine all the ingredients in a stock pot and boil, uncovered, for 30 minutes.

Yield: 6 servings

Heat Scale: Medium

 

2 tablespoons (30 mL) vegetable oil
1 tablespoon (15 mL) peanut oil
3 pounds(1.36 kg) beef sirloin, trimmed and cut into 1-inch (2.5 cm) cubes
3 medium onions, peeled and chopped
2 tablespoons (30 mL) minced garlic
2½ tablespoons (37.5 mL) minced parsley
5 very ripe medium tomatoes, coarsely chopped
¼ cup (59 mL) freshly squeezed lime juice
1½ teaspoons (7.5 mL) ground cumin
2 cups (473 mL) cooked pinto beans
3 pods okra, finely chopped
1 teaspoon (5 mL) ground cinnamon
½ teaspoon (2.5 mL) ground bay leaf
8 cups (1.9 L) Basic Beef Stock (page 45)
3 tablespoons (45 mL) ground green jalapeño
2 tablespoons (30 mL) apple cider vinegar
Chopped fresh cilantro for garnish

 

1.
In a large pot, heat the oils over medium heat. Add the beef and sauté until browned. Add the onions, garlic, parsley, and tomatoes and sauté until the onions are softened, about 5 minutes. Add the lime juice, cumin, beans, okra, cinnamon, bay leaf, and beef stock and simmer for 1½ to

2 hours. Add water or more beef stock, if needed.

2.
Add the ground jalapeño and simmer for 5 minutes, stirring occasionally. Just before serving, add the vinegar and stir well. Garnish with the cilantro and serve.

Yield: 8-10 servings

Heat Scale: Medium

 

2½ tablespoons (37.5 mL) extra virgin olive oil
1 cup (236 mL) green New Mexican chile, chopped, roasted, and peeled
1 cup (236 mL) red bell pepper, chopped
1 medium onion, peeled and chopped
2 tablespoons (30 mL) chopped garlic
3 cups (708 mL) Classic Chicken Stock (page 46)
2 ribs celery, sliced
2 cups (473 mL) cubed potatoes, cut in ½-inch (1 cm) cubes
1 teaspoon (5 mL) Mexican oregano
1 teaspoon (5 mL) thyme leaves
2 cups (473 mL) cooked pinto beans
6 cups (1.42 L) cooked corn kernels
2 cups (473 mL) cooked, chopped chicken
2 cups (473 mL) Classic White Sauce (page 44)
2 medium zucchinis, chopped
Fried tortilla strips for garnish

 

1.
In a stock pot, heat the olive oil over medium heat. Add the chile, bell pepper, onion, and garlic and sauté for 5 to 7 minutes, stirring occasionally. Add the chicken stock, celery, and potatoes and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes or until the potatoes are tender.

2.
Add the oregano, thyme, beans, corn, chicken, White Sauce, zucchinis, and enough water to make a thick stew. Simmer over low heat for 15 to 20 minutes. Garnish with the tortilla strips and serve.

Yield: 4-6 servings

Heat Scale: Medium

 

1 pound (454 g) okra, chopped
3 cups (708 mL) water
½ teaspoon (2.5 mL) salt
¼ pound (113 g) dried shrimp, shelled
1 pound (454 g) fresh shrimp, shelled and deveined
3 tablespoons (45 mL) dende (palm) oil or peanut oil infused with 2 tea- spoons (10 mL) paprika
1 cup (236 mL) chopped onion
1 teaspoon (5 mL) paprika
2 cloves garlic, peeled and minced
½ cup (118 mL) crushed cashews
¼ cup (59 mL) peanut butter
3 small dried malagueta chiles, stems removed, crushed (or substitute piquins)
½ teaspoon (2.5 mL) freshly grated ginger
¼ cup (59 mL) manioc flour or farina (optional)