1,001 Best Hot and Spicy Recipes (57 page)

2.
Remove the meat from the seasonings and reserve the seasonings. In a large skillet, heat the butter and oil over medium heat. Add the meat and sauté until lightly browned. Add the water, cover, and simmer until the goat is very tender, about 1 hour, adding more water if necessary as the meat cooks.

3.
Return the reserved seasonings to the meat mixture, cover, and simmer for 15 minutes.

Yield: 4 servings

Heat Scale: Hot

 

2 pounds (1.1 kg) lean pork, diced
¼ cup (59 mL) butter
1 cup (236 mL) chopped cabbage
2 onions, peeled and chopped
1 green (or slightly ripe) mango, sliced
1 cup (236 mL) white wine or coconut milk
2 tablespoons (30 mL) Colombo Curry Paste (page 6)
2 teaspoons (10 mL) tamarind sauce
3 cloves garlic, peeled and crushed
1 Scotch bonnet or habanero chile, seeds and stem removed, minced
2 medium eggplants, peeled and chopped
2 chayotes, peeled and chopped (or substitute yellow squash)
1 cup (236 mL) cooked navy beans

 

1.
In a large skillet, brown the pork in the butter over medium heat for

4 minutes. Add the cabbage, onions, and mango and stir-fry for 3 more minutes. Add the wine or coconut milk and enough water to cover the meat mixture and bring it to a boil. Immediately reduce the heat and stir in the curry paste, tamarind, garlic, and chile. Cook, covered, over low heat for 1 hour, stirring occasionally.

2.
Remove the lid and add the eggplants, chayote, and navy beans. Cook, uncovered, over low heat for 1 hour, stirring occasionally. The curry sauce should be fairly thick.

Yield: 4-6 servings

Heat Scale: Medium

 

1 cup (236 mL) chopped onion
3 cloves garlic, peeled and minced
2 tablespoons (30 mL) freshly grated ginger
2 teaspoons (10 mL) curry powder
1 tablespoon (15 mL) hot Hungarian paprika
½ teaspoon (2.5 mL) salt
½ cup (118 mL) dry white wine
2 tablespoons (30 mL) fresh lemon juice
2 tablespoons (30 mL) vegetable or peanut oil
3 Scotch bonnet (or habanero) chiles, stems and seeds removed, minced
2½ pounds (680 g) lamb, fat removed, cut into 1-inch (2.5 cm) cubes
3 bell peppers, cut into 1½-inch (3.5 cm) squares and parboiled for 1 minute
20 pearl onions, precooked for 4 minutes, skins removed
20 cherry tomatoes, pierced once with a knife
16 mild, pickled cherry peppers
1 small pineapple, cleaned and cut into cubes
6 yard-long beans left whole, parboiled (optional)

 

1.
Combine the onion, garlic, ginger, curry powder, paprika, salt, wine, lemon juice, oil, chiles, and lamb in a large, shallow glass baking pan and mix thoroughly. Pierce the meat cubes several times with the tines of a fork so the marinade can penetrate them. Cover the pan with plastic wrap and refrigerate the meat overnight.

2.
Remove the meat mixture from the refrigerator and let it stand until it reaches room temperature, about 20 minutes. Drain the meat in a colander, discarding the marinade.

3.
On metal skewers, alternate pieces of the meat with the green peppers, pearl onions, tomatoes, pickled cherry peppers, and pineapple. Be careful not to pack them too tightly on the skewer, or it will not broil evenly. Wrap the beans around the skewer at an angle, and make sure to leave enough room at either end of the skewer to securely tie the ends of the beans with several thicknesses of aluminum foil, so they beans won’t fall off while grilling.

4.
Grill the skewers under the broiler or on an outdoor grill for 10 to 14 minutes, turning every 2 minutes to ensure even cooking.

5.
For a spectacular presentation, bring the skewers to the table on a warm platter, and remove the meat and vegetables in front of your guests.

Yield: 8-10 servings

Heat Scale: Medium

 

For the Lamb:
4-5 pounds (1.8-2.3 kg) lamb or kid (cabrito), cut into large pieces
½ cup (118 mL) olive oil
½ cup (118 mL) gin or dry white wine
2 teaspoons (10 mL) rosemary
1 tablespoon (15 mL) oregano
1 tablespoon (15 mL) thyme
2 teaspoons (10 mL) dried basil

 

1.
Place the lamb in a large, shallow glass pan. Combine the remaining ingredients and sprinkle the marinade over the meat, turning the meat to coat it. Cover and refrigerate the meat for 24 hours.

 

For the Sauce:
1 cup (236 mL) tomato sauce
½ cup (118 mL) white wine vinegar
2 cloves garlic, peeled and minced
2 whole cloves
1 teaspoon (5 mL) salt
½ teaspoon (2.5 mL) freshly ground black pepper
2 Scotch bonnet or habanero chiles, stems and seeds removed, chopped
2 cups (473 mL) chopped onion
½ cup (118 mL) olive oil
½ cup (118 mL) water

 

1.
Combine the tomato sauce, vinegar, garlic, cloves, salt, and pepper in a saucepan. Bring the mixture to a boil, reduce the heat to a simmer, and simmer for 2 minutes. Remove the pan from the heat and allow the sauce to cool for 10 minutes. Pour the sauce into a large, glass heatproof jar with a lid. Add the hot peppers, onion, olive oil, and water. Refrigerate the sauce for 2 to 3 days before bringing it to room temperature and using it to baste the meat, shaking the jar several times to blend the ingredients.

2.
Drain some of the marinade off the meat and place the meat on the grill. Baste the meat with the sauce about every 5 minutes while the meat is cooking. Grill for about 10 minutes per side over a medium fire.

3.
Cut the hot meat into serving-size pieces (removing the bones, if any), and serve it hot.

Yield: 4-6 servings

Heat Scale: Medium

 

For the Adobo:
¼ cup (59 mL) olive oil
2 cloves garlic, peeled and minced
1 tablespoon (15 mL) salt
1 tablespoon (15 mL) freshly ground black pepper
¼ cup (59 mL) dry sherry
½ cup (118 mL) sour orange juice
3 pounds (1.36 kg) boned and trimmed lamb or kid (baby goat) leg, neck, or shoulder, cut into 1½-inch (3.5 cm) chunks

 

1.
In a bowl, combine all the ingredients and mix well. Add the meat and marinate overnight.

 

For the Stock:
Bones and trimmings of the meat
6 cups (1.42 L) water
1 large onion, unpeeled, quartered
1 green bell pepper, stem and seed removed, roughly chopped
2 cloves garlic, unpeeled, crushed
1 bay leaf
2 allspice berries

 

1.
Brown the bones under the broiler. Put the bones in a stock pot with the water and bring to a simmer. Simmer until the liquid reduces to about 1 cup (236 mL), about 2 to 3 hours. Strain and refrigerate the stock until a layer of fat hardens on top. Remove and discard the fat.

 

For the Chilindrón:
¼ cup (59 mL) olive oil
2 cups (473 mL) chopped, seeded cubanelle or green bell pepper
1 tablespoon (15 mL) minced garlic
2 cups (473 mL) chopped onion
½ cup (118 mL) tomato sauce
2 teaspoons (10 mL) salt
¼ teaspoon (1.25 mL) ground cinnamon
¼ teaspoon (1.25 mL) ground allspice
5 or more rocotillo chiles or 1 or more habanero chiles, stems and seeds removed, minced
1 tablespoon (15 mL) distilled or white wine vinegar

1.
When the meat is finished marinating, drain it and reserve the adobo. Heat the olive oil in a casserole over medium heat. Add the meat and brown it. Turn the heat to high. Add the peppers, garlic, and onions, and sauté until onions are translucent. Add the tomato sauce and cook for 3 minutes. Add the salt, cinnamon, allspice, rocotillo or habanero chiles, the reserved stock, and the reserved adobo.

2.
Cover and simmer for 45 minutes. The sauce should thicken and turn a deep, rich, reddish color. If the sauce is too watery, uncover the casserole, increase the heat, and reduce it. Test the sauce for seasonings and the meat for tenderness. Just before serving, stir in the vinegar.

Yield: 6-8 servings

Heat Scale: Medium

 

30 cloves garlic, peeled
2 tablespoons (30 mL) minced fresh thyme or 4 tablespoons (60 mL) dried thyme
2 onions, peeled and chopped
1 Congo pepper or habanero, seeds and stem removed, chopped
2 teaspoons (10 mL) salt
Juice of 1 lime
2 cups (473 mL) distilled white vinegar
4 pounds (1.82 kg) boneless pork leg or shoulder, cut into 1-inch (2.5 cm) cubes
Vegetable oil as needed for frying

 

1.
Combine all the ingredients except the pork and oil and purée in a blender in batches until smooth. Pour this mixture over the pork and marinate, covered, in a nonmetallic bowl in the refrigerator for at least 2 days.

2.
Drain the pork and pat it dry. Heat the oil in a frying pan and fry the pork cubes, a few at a time, turning often, until they are browned on all sides, about 5 to 7 minutes.

3.
Drain the pork on paper towels, and keep it warm in the oven.

 

Variations

Some cooks lightly brown the pork and then finish the cooking in a 350°F (180°C) oven for about 30 minutes in a covered casserole, adding some water or marinade. Garlic lovers should simmer the marinade until thick and serve it over the pork cubes.

Yield: 6-8

Heat Scale: Hot

 

5-6 pounds (2.3-2.7 kg) pork (roasts or chops; if using ribs, use more), coarsely cut into pieces about 2-3 inches (5-7.5 cm) wide and 4-5 inches
(10-12.5 cm) long, fat left on 2 cups (473 mL) North Coast Jerk Marinade (page 7)
Hardwood for the fire, such as apple, hickory, pecan, or oak
Hardwood chips, soaked in water, for the smoke, or substitute fresh branches and leaves

 

1.
Combine the pork and the marinade, toss well, and marinate the meat, covered, overnight in the refrigerator.

2.
Using the hardwood chips, build a fire in the barbecue. It is permissible to start the fire with charcoal—just don’t cook over it, unless it is natural chunks of mesquite or oak charcoal rather than briquets. When the wood has burned to coals, spread them apart and place a metal drip pan, halffilled with water, in the center of the fire. Place the marinated pork on the grill, directly over the pan, as far from the fire as possible. Next, either use the barbecue cover to cover the meat, leaving a small vent for fresh air, or make a tent with aluminum foil to cover the meat and keep in the smoke.

3.
The trick for the next few hours is to add sufficient wood to keep the fire going while avoiding making it too hot. Every half-hour or so, add some soaked hardwood chips to the coals to produce smoke. Feel free to drink some Red Stripe beer while tending the fire.