1,001 Best Hot and Spicy Recipes (50 page)

 

1.
In a bowl, mix 4 tablespoons (60 mL) of the paprika with the flour. Add the beef, toss to coat, and shake off the excess flour. In a skillet, brown the beef cubes in the bacon fat. Remove the beef from the skillet and drain.

2.
Add the onions to the oil and sauté until they are browned.

3.
Place the beef, onions, and remaining ingredients in a large pot or crock-pot, bring to a boil, reduce the heat, and simmer until the vegetables and meat are very tender and start to fall apart, about 1-1½ hours. Add more water if necessary to thin to the desired consistency.

 

Variation

Add diced potatoes and peeled, seeded tomatoes for a heartier stew.

Yield: 8 servings

Heat Scale: Medium

 

1 (3-4 pound [1.36-1.82 kg]) chicken, quartered
¼ cup (59 mL) lemon juice
1 tablespoon (15 mL) salt
1½ cups (354 mL) minced onion
¼ cup (59 mL) Qibe (Ethiopian Curried Butter; page 36)
1½ cups (354 mL) minced garlic
1½ teaspoons (7.5 mL) freshly grated ginger
¼ teaspoon (1.25 mL) ground fenugreek seeds
¼ teaspoon (1.25 mL) ground nutmeg
¼ teaspoon (1.25 mL) ground cardamom
¼ cup (59 mL) Berbere (page 27)
1 tablespoon (15 mL) Hungarian paprika
¼ cup (59 mL) dry white wine
¾ cup (177 mL) water
8 hardboiled eggs
1 quart (.95 L) Classic Chicken Stock (page 46)
¾ teaspoon (3.75 mL) freshly ground black pepper

 

1.
Rub the chicken quarters with lemon juice and sprinkle the salt over them. Set aside.

2.
In a heavy pot, cook the onion over medium heat for 5 minutes, stirring constantly to avoid burning. Stir in the Qibe and continue cooking for 2 minutes, stirring constantly. Add the garlic, ginger, fenugreek, nutmeg, and cardamom and stir well. Add the Berbere and paprika and cook, stirring often, for 3 minutes. Stir in the wine and water and bring to a boil. Boil for 3 minutes or until thickened.

3.
Add the chicken pieces and toss to coat. Reduce the heat to low, cover, and cook for 15 minutes. Peel the eggs and puncture their surfaces with a fork. Add them to the pot, cover, and cook 15 more minutes.

4.
Remove the chicken, let it cool, and debone it. Return the chicken to the pot, add the stock, and heat, stirring often. Stir in the pepper.

5.
To serve, place a whole egg in each bowl and spoon soup over it. Alternatively, the eggs can be chopped and sprinkled over the chicken stew.

Yield: 5-6 servings

Heat Scale: Hot

 

3-4 tablespoons (45-60 mL) olive oil
3 cups (708 mL) chopped onion
3 cloves garlic, peeled and minced
2½ pounds (1.13 kg) boneless pork, cut into ½-inch (1 cm) cubes
3 cups (708 mL) chopped tomatoes
¼ teaspoon (1.25 mL) saffron
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
2 tablespoons (30 mL) ground aji chile (or substitute New Mexican, such as chimayó)
⅛ teaspoon (.6 mL) ground cloves
¼ teaspoon (1.25 mL) ground cinnamon
2 cups (473 mL) chicken stock or beef broth
4 medium potatoes, peeled and quartered 2 green bananas, peeled and
quartered
½ cup (118 mL) heavy cream or coconut milk
1 tablespoon (15 mL) molasses
½ cup (118 mL) finely chopped raw cashews or unsalted peanuts

 

1.
In a heavy Dutch oven, heat the oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Add the pork, a few cubes at a time, and cook until browned. Add the tomatoes, saffron, salt, black pepper, ground chile, cloves, cinnamon, and stock. Bring this mixture to a boil, reduce the heat to a simmer, cover, and cook for 30 minutes.

2.
Add the potatoes and bananas and simmer for 25 minutes.

3.
Stir in the cream, molasses, and nuts and simmer until heated through, taking care that the cream does not boil. Serve immediately.

Yield: 10-12 servings

Heat Scale: Medium

 

1 smoked beef tongue
2 pounds (1.1 kg) black beans, soaked overnight and drained
2 pounds (1.1 kg) carne seca (dried beef), soaked overnight and drained
2 pounds (1.1 kg) linguica (seasoned Brazilian pork sausage) (or substitute
Spanish Chorizo with Pimentón [page 182])
½ pound (224 g) bacon, in one piece
½ pound (224 g) smoked pork loin
½ pound (224 g) salt pork, cubed
2 tablespoons (30 mL) vegetable oil
2 onions, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 tomatoes, peeled, seeded, and chopped
2 bay leaves
3 fresh a malgueta chiles, stems and seeds removed, minced (or substitute piquins or red serranos)
2 tablespoons (30 mL) finely chopped parsley
4 oranges, peeled and sliced, for garnish

 

1.
Place the tongue in a large pot and add water to cover. Bring to a boil, lower the heat, and simmer, covered, 2½ hours or until tender. Remove from the heat and drain. When the tongue is cool enough to handle, remove the skin and any gristle. Place the beans, carne seca, linguica, bacon, pork loin, and salt pork in a very large stock pot. Add cold water to cover. Bring to a boil, lower the heat, and simmer, covered, for 1 hour. Check occasionally to see if the beans are absorbing the liquid too quickly and add boiling water as necessary to keep the ingredients barely covered. Add the tongue and continue cooking for another hour or until the beans are tender.

2.
In a skillet, heat the oil over medium heat. Add the onions and garlic and sauté until the onion has softened. Add the tomatoes, bay leaves, chiles, and parsley and simmer for 5 minutes. Remove about 2 cups (473 mL) of the black beans from the casserole with a slotted spoon and mash them into the onion-tomato mixture. Cook, stirring constantly, about 2 minutes. Remove and slice the meats. Arrange them on a large platter with the tongue in the center. Garnish with the orange slices. Add the thick bean sauce to the remaining black beans in the casserole. Cook, stirring, about 2 minutes. Serve the beans alongside the meat.

Yield: 6 servings

Heat Scale: Medium to Hot

 

1½ cups (354 mL) dried cranberry beans (or substitute navy beans)
1 large onion, peeled and coarsely chopped
4 aji chiles, stems and seeds removed, chopped (or substitute yellow wax
hot or jalapeño)
4 tablespoons (60 mL) olive oil
1 clove garlic, peeled and minced
6 tomatoes, peeled, seeded, and chopped
½ teaspoon (2.5 mL) dried basil
1½ teaspoons (7.5 mL) dried oregano
½ teaspoon (2.5 mL) dried thyme
Salt, to taste
Freshly ground black pepper, to taste
2 cups (473 mL) winter squash (about 1 pound [454 g]), peeled and cut
into ½-inch (1 cm) cubes
⅓ cup (79 mL) corn kernels

 

1.
Put the beans in a pot with cold water to cover. Bring to a boil, turn off the heat, and allow the beans to soak for 1 hour. Change the water, bring the beans to a boil again, reduce the heat, and simmer for 1 hour.

2.
While the beans simmer, heat the oil in a large skillet over medium heat. Add the onion and chile and sauté until they are soft. Add the garlic, tomatoes, basil, oregano, thyme, salt, and pepper and cook, stirring, until a thick purée forms, 5 to 10 minutes.

3.
When the beans have cooked for 1 hour and are almost tender, add the tomato purée and the squash and continue cooking until the beans are completely done and the squash is mushy. Stir in the corn and cook for an additional 5 minutes.

Yield: 6-8 servings

Heat Scale: Varies, but probably Medium

 

4 quarts (3.8 L) water, or more if necessary
2 pounds (1.1 kg) beef brisket, flank, or short ribs
1 whole onion, peeled
1 whole tomato
½ cup (118 mL) canned chickpeas
1 bouquet garni: 2 sprigs parsley, 1 sprig fresh rosemary, 2 sprigs fresh
thyme, 4 whole black peppercorns, tied in cheesecloth
1 whole rocoto or jalapeño chile
1 teaspoon (5 mL) salt, plus more to taste
6 carrots, cut into ½-inch (1 cm) pieces
3 turnips, peeled and cut into ½-inch (1 cm) cubes
2 ears corn, cut into 2-inch (5 cm) rounds
1 small yuca, peeled and cut into ½-inch (1 cm) cubes (optional)
3 potatoes, cut into ½-inch (1 cm) cubes
1 cabbage, cut into eighths
3 leeks, white part only, sliced into ½-inch (1 cm) pieces
1 celery stalk
1 tablespoon (15 mL) vegetable oil
1 cup (236 mL) sliced onion
½ cup (118 mL) sliced rocoto chiles (or substitute jalapeños)
Freshly ground black pepper, to taste

 

1.
Heat the water in a large stock pot. When the water is warm, add the beef, onion, tomato, chickpeas, and the bouquet garni. Bring the water to a boil, reduce the heat, and simmer briskly for 30 minutes.

2.
Transfer the onion and tomato to a blender and purée. Return the purée to the pot. Add the whole chile and cook for an additional 1½ hours.

3.
Add the salt, carrots, turnips, corn, yuca (if using), potatoes, cabbage, leeks, and celery. Simmer until the vegetables are tender, 20 to 30 minutes.

4.
Transfer the beef to a platter. Remove the vegetables from the pot with a slotted spoon and arrange them around the meat. Keep warm in the oven.

5.
In a skillet, heat the oil over medium heat. Add the onions and sliced chiles and sauté until the onion is translucent. Add salt and pepper to taste.

6.
Serve the broth first in soup bowls, followed by the meat and vegetables covered with the sauce.

Yield: 6 servings

Heat Scale: Medium

 

4 pounds (1.82 kg) chicken pieces
3 tablespoons (45 mL) peanut oil
3 cloves garlic, peeled and minced
1 cup (236 mL) chopped onion
2 cups (473 mL) chopped celery
2½ tablespoons (37.5 mL) hot Madras curry powder
1½ teaspoons (7.5 mL) salt
1 teaspoon (5 mL) freshly ground black pepper
1 tablespoon (15 mL) ground or crushed red chile
2 cups (473 mL) chopped tomato
1 cup (236 mL) shredded coconut
1½ quarts (1.42 L) Classic Chicken Stock (page 46)
2 slightly under-ripe bananas, peeled and sliced

 

1.
In a large, heavy pot, brown the chicken in the oil over medium-high heat. Drain the chicken on paper towels and set aside.

2.
Sauté the garlic, onion, and celery in the remaining oil for 1 minute. Add the curry powder, salt, black pepper, and red chile and sauté for 1 minute.

3.
Add the chicken to the sautéed vegetables, along with the tomato, coconut, and chicken stock. Bring the mixture to a boil, reduce the heat to a simmer, cover, and simmer for 40 minutes or until the chicken is very tender.

4.
Remove the chicken pieces from the pot. Remove the meat from the bones and add the meat back to the simmering stock mixture. Add the banana and simmer for 10 minutes.

Yield: 4 servings

Heat Scale: Mild

 

1 (3-pound [1.36 kg]) chicken fryer, cut into serving pieces
3 tablespoons (45 mL) vegetable oil
1 teaspoon (5 mL) ground ginger
1 teaspoon (5 mL) ground red New Mexican chile
½ teaspoon (2.5 mL) ground turmeric
¼ teaspoon (1.25 mL) ground cumin
½ cup (118 mL) chopped fresh parsley
1 large onion, peeled and thinly sliced
1 tomato, peeled and diced
6 cloves garlic, peeled and minced
Juice of 1 lemon
2 cups (473 mL) water
2 lemons, quartered
1 (14-ounce [392 g]) jar pitted green olives, drained