1,001 Best Hot and Spicy Recipes (51 page)

 

1.
In a large skillet, quickly brown the chicken in the oil over medium-high heat. Add the ginger, chile, turmeric, cumin, parsley, onion, tomato, garlic, lemon juice, and water. Bring to a boil, reduce the heat, and simmer, covered, until the chicken is tender, about 1½ hours, turning the chicken frequently.

2.
Remove the chicken from the sauce and keep it warm. When ready to serve, return the chicken to the pan, add the lemon quarters and the olives, and simmer for 10 minutes.

3.
Serve on a plate or in a traditionally made tajine with a pita-type flat bread.

Yield: 8 servings

Heat Scale: Medium

There are a lot of rich, smoky flavors here for such a simple recipe. The chipotle can be either rehydrated dried pods that are then chopped fine or the canned chipotles in adobo. To prepare the acorn squash, cut them in half, remove the seeds, add 1 teaspoon (5 mL) bacon grease or butter to each half, and bake the squash at 350°F (180°C) for 1
¼
hours.

 

1 tablespoon (15 mL) peanut oil
1 medium onion, peeled and chopped
1 tablespoon (15 mL) minced garlic
4 cups (.95 L) tomato sauce
2 tablespoons (30 mL) finely chopped chipotle chile
1 tablespoon (15 mL) salt
2 cups (473 mL) fresh corn kernels
3 cups (708 mL) baked, soft acorn squash (about 2 medium squashes)
½ cup (118 mL) teriyaki sauce
3 cups (708 mL) water
3 cups (708 mL) Classic Chicken Stock (page 46)
1 teaspoon (5 mL) ground cinnamon
½ teaspoon (2.5 mL) bay leaf
½ teaspoon (2.5 mL) vanilla
1 cup (236 mL) freshly squeezed orange juice
1 tablespoon (15 mL) sugar
1 tablespoon (15 mL) raw honey
1½ tablespoons (22.5 mL) freshly squeezed lime juice
Garlic croutons for garnish

 

1.
Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is soft, about 5 minutes. Add the tomato sauce, chipotle chiles, salt, and corn and cook, uncovered, for 15 minutes.

2.
Add the squash, teriyaki sauce, water, chicken stock, cinnamon, bay leaf, and vanilla and cook, uncovered, for 20 minutes.

3.
In a bowl, combine the orange juice, sugar, honey, and lime juice. Add this mixture to the stew. Heat for 5 minutes.

4.
Serve sprinkled with garlic croutons.

Yield: 8-10 servings

Heat Scale: Medium

 

1 (3½-4 pound [1.6-2 kg]) venison roast, cut into 1½-inch (3.5 cm) cubes
1½ teaspoons (7.5 mL) salt
2 tablespoons (30 mL) ground red New Mexican chile (chimayó preferred)
2 cups (473 mL) Classic New Mexico Green Chile Sauce (page 71)
1½ teaspoons (7.5 mL) minced garlic
2 tablespoons (30 mL) red wine vinegar
2 medium onions, peeled and finely chopped
5 cups (1.18 L) Classic Chicken Stock (page 46)
2 medium stalks celery, chopped
2 medium carrots, cut in ½-inch (1 cm) rounds
6 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes
2 medium rutabagas, peeled and cut into ¾-inch (2 cm) cubes
1 teaspoon (5 mL) crushed black peppercorns

 

1.
In a shallow baking dish, toss the venison cubes with the salt and ground red chile powder to cover.

2.
In a bowl, combine the green chile sauce, garlic, and red wine vinegar. Pour this mixture over the venison. Marinate for at least 1 hour.

3.
In a large pot, cook the onions over medium heat for 2 minutes, stirring constantly. Add the chicken stock, celery, carrots, potatoes, rutabagas, black pepper, and the venison with its marinade and simmer, uncovered, for 2 hours, adding water as needed to maintain the liquid.

Yield: 6 servings

Heat Scale: Medium

 

2 pounds (1.1 kg) buffalo meat, cut into ¾-inch (2 cm) cubes (or
substitute beef)
7 slices galangal (or substitute 3 tablespoons [45 mL] chopped fresh ginger)
1 onion, peeled and sliced
½ teaspoon (2.5 mL) salt
2 tablespoons (30 mL) fish sauce
1 eggplant, washed and sliced
1 small head garlic, roasted, peeled, and chopped
1 cup (236 mL) sliced green beans
3-4 fresh red serrano or jalapeño chiles, stems and seeds removed, cut into rings
Juice of 1 fresh lime
½ cup (118 mL) chopped green onions, white and light green parts only
¼ cup (59 mL) chopped fresh mint or basil
Chopped fresh cilantro for garnish
Freshly ground black pepper for garnish
Thin slices of cucumber for garnish

 

1.
Put the meat, galangal, onion, and salt in a large, heavy soup pot and add water to cover. Bring to a boil and add the fish sauce and eggplant. Reduce the heat and cook at a rolling simmer for 10 minutes or until the eggplant is tender. Remove the eggplant from the pot, mash it, and set it aside. Cover the meat and continue to simmer until it is tender, about 1 hour.

2.
When the meat is tender, add the mashed eggplants, garlic, green beans, chiles, and lime juice. Cook at a low boil, uncovered, for 10 minutes or until the beans are done and the sauce has thickened slightly.

3.
Stir in the green onions and mint, and divide the stew among large soup bowls. Garnish with the cilantro, black pepper, and cucumber.

Yield: 6 servings

Heat Scale: Mild

 

2 pounds (1.1 kg) coarsely ground chuck steak, browned and drained of fat
1 quart (.95 L) water
1 cup (236 mL) chopped onions
2 (8-ounce [224 g]) cans tomato sauce
4 cloves garlic, peeled and minced
¼ teaspoon (1.25 mL) ground allspice
4 whole cloves, crushed
1 bay leaf, ground
½ ounce (14 g) unsweetened chocolate
3 tablespoons (45 mL) chili powder (or more to taste)
2 tablespoons (30 mL) apple cider vinegar
2 teaspoons (10 mL) Worcestershire sauce
½ teaspoon (2.5 mL) salt
1 teaspoon (5 mL) ground cumin
1 teaspoon (5 mL) ground cinnamon
1½ teaspoons (7.5 mL) sugar
2 tablespoons (30 mL) all-purpose flour mixed with ¼ cup (59 mL) water

 

1.
Combine the chuck steak and the water in a large pot and simmer for 30 minutes. Add the remaining ingredients except the flour mixed with water and simmer, uncovered, for 3 hours.

2.
Add the flour mixed with water, bring to a boil, and cook for 5 minutes. Remove from the heat and serve.

Yield: 12 servings

Heat Scale: Varies, but usually Medium

 

8 pounds (3.63 kg) boneless beef chuck, cut into 3/8-inch (1 cm) cubes and trimmed of gristle and fat
¼ cup (59 mL) vegetable oil
2 (8-ounce [224 g]) cans tomato sauce
2 cups (473 mL) water
2 large onions, peeled and chopped
5 cloves garlic, peeled, chopped, and crushed
2 jalapeños, wrapped in cheese cloth
¼ cup (59 mL) chili powder
2 teaspoons (10 mL) ground cumin
¼-½ teaspoon (1.25-2.5 mL) dried oregano
Ground cayenne, to taste
Salt, to taste
1 quart (.95 L) Basic Beef Stock (page 45)
Masa harina as needed for thickening
1-2 teaspoons (5-10 mL) paprika

 

1.
Brown the meat in the oil in an iron skillet, about 2 pounds (1.1 kg) at a time, until it turns gray. Transfer it to a large, cast-iron chili pot.

2.
Add the tomato sauce and water. Add the onions, garlic, jalapeños, and chili powder. Simmer for 20 minutes, then add the cumin, oregano, cayenne, and salt. Add the beef stock and simmer, covered, until the meat is tender, about 2 hours, stirring occasionally.

3.
Add masa to achieve the desired thickness, if needed.

4.
Add the paprika for color and cook for 10 additional minutes. Correct the seasoning to taste, discard the jalapeños, and serve.

Yield: 6 servings

Heat Scale: Medium

 

3 pounds sirloin steak, cut into ¼-inch (.5 cm) cubes
¼ cup (59 mL) vegetable oil
1 cup (236 mL) chorizo sausage
1 large onion, peeled and minced
3 cloves garlic, peeled and minced
1 stalk celery, minced
2 cups (473 mL) Basic Beef Stock (page 45)
2 cups (473 mL) tomato sauce
1 (12-ounce [350 mL]) bottle Corona beer
¼ cup (59 mL) ground red New Mexican chile (your choice, hot or mild)
3 tablespoons (45 mL) chili powder (your choice)
½ cup (118 mL) diced green New Mexican chiles
1 tablespoon (15 mL) ground cumin, plus more to taste
2 teaspoons (10 mL) Mexican oregano
Salt, to taste
Ground white pepper, to taste
Ground cayenne, to taste
Ground cumin, to taste
Brown sugar, to taste

 

1.
In a skillet, heat the oil over medium-high heat. Add the steak and sauté until lightly browned. With a slotted spoon, remove the steak and set it aside. Add the sausage to the same skillet and fry for 5 minutes, then remove it with the slotted spoon and reserve with the steak. Add the onion, garlic, and celery to the oil and sauté until the onions are softened. Remove them with the slotted spoon and reserve them with the meat.

2.
Transfer the steak, sausage, and onion mixture to a chili pot or Dutch oven. Add the beef broth, tomato sauce, and beer and bring to a simmer. Cook for 30 minutes.

3.
Add the ground chile, chili powder, green chiles, cumin, and oregano and simmer, uncovered, for 1 hour, stirring occasionally.

4.
Taste the chile and add just enough salt, white pepper, cayenne, cumin, and brown sugar to make the chili perfect. Simmer an additional 15 minutes.

 

Chili Cook’s Hints

Experiment with other spices to make your chili unique. Some suggestions are ¼-½ teaspoon (1.25-2.5 mL) paprika, coriander, cilantro, sage, or basil. You also might want to draw attention to your chili by floating an habanero chile on top, but if you do this, omit the cayenne and take care that the habanero does not burst!

Yield: 8 servings

Heat Scale: Medium

This chili recipe, one of my favorites, was invented by my wife, Mary Jane. It is easy to make, cooks in 2
½
hours, and combines the best of both red and green chiles. Serve it with fresh bread or corn bread and a big green salad.

 

4 pounds (1.82 kg) beef short ribs
2 tablespoons (30 mL) corn oil
1 onion, peeled and chopped
1 green bell pepper, stem and seeds removed, chopped
2 cloves garlic, peeled and chopped
2 cups (473 mL) Basic Beef Stock (page 45)
2 tablespoons (30 mL) ground red New Mexican chile
1 (12-ounce [336 g]) can stewed tomatoes, crushed
1 cup (236 mL) chopped, roasted, and peeled green New Mexican chile
2 cups (473 mL) cooked fresh corn kernels
3½ cups (826 mL) cooked black beans, drained

 

1.
Trim the excess fat from the short ribs. In a large Dutch oven, heat the oil over medium-high heat. Add the ribs, and fry them until they are browned. Add the onion, bell pepper, and garlic and sauté for 1 minute. Add the Beef Stock.

2.
Add the—ground chile, tomatoes, and green chile and bring to a boil. Reduce the heat to a simmer. Cover and cook for 2½ hours, stirring occasionally.

3.
Just before serving, add the drained corn and beans and heat through. For convenience, you may want to cut the meat off the bones while it is in the pot.

Yield: 10-12 servings

Heat Scale: Extremely Hot

 

7 cups (1.65 L) Basic Beef Stock (page 45)
1 tablespoon (15 mL) minced garlic
4 small carrots, sliced into ¼-inch (.5 cm) rounds
1½ tablespoons (22.5 mL) minced parsley
½ teaspoon (2.5 mL) ground cumin
1½ teaspoons (7.5 mL) dried Mexican oregano
½ teaspoon (2.5 mL) cinnamon
1 pound (454 g) turnips, peeled and coarsely shredded
2 pounds (1.1 kg) potatoes, peeled and cut into ½-inch (1 cm) cubes
2 tablespoons (30 mL) vegetable shortening
1 medium onion, peeled and chopped
1 pound (454 g) ground beef
1½ cups (354 mL) canned crushed tomatoes
½ cup (118 mL) apple cider
3 tablespoons (45 mL) tomato paste
½ cup (118 mL) browned butter roux (½ cup [118 mL] all-purpose flour
browned in ¼ cup [59 mL] butter)
3 large chipotle chiles
½ cup (118 mL) Jack Daniels Bourbon (Black Label)
1 teaspoon (5 mL) salt
6 chiles de arbol, stems and seeds removed, crushed (or substitute any
small, hot, dried red chiles)
¾ teaspoon (3.75 mL) ground habanero
1 large mirasol chile, stem and seeds removed, crushed (or substitute New Mexican)
8 chiltepins, crushed (or substitute piquins)
3 tablespoons (45 mL) olive oil
3 tablespoons (45 mL) red wine vinegar
6 tablespoons (90 mL) raw or dark honey
Sour cream for garnish
Chopped green onions for garnish