1,001 Best Hot and Spicy Recipes (90 page)

Yield: 4 servings

Heat Scale: Hot

 

6 dried aji chile pods, stems and seeds removed, torn into small pieces (or substitute New Mexican)
½ teaspoon (2.5 mL) salt
18 medium shrimp, washed
½ cup (118 mL) plus 2 tablespoons (30 mL) olive oil, divided
½ cup (118 mL) chopped onion
2 cloves garlic, peeled and chopped
½ teaspoon (2.5 mL) marjoram
3 tablespoons (45 mL) fresh parsley
2-4 tablespoons (30-60 mL) cottage cheese
¼ cup (59 mL) walnuts, chopped
4 potatoes, boiled, peeled, and sliced
2 hard-boiled eggs, sliced for garnish
Minced cilantro for garnish

 

1.
Soak the chiles in the warm water with the salt for 1 hour. Rinse the chiles, drain them in a colander, and set them aside.

2.
In a medium saucepan, cover the shrimp with water and boil them for 5 to 6 minutes. Reserve the cooking water and clean the shrimp. Transfer the cleaned shrimp to a food processor.

3.
In a small skillet, heat 2 tablespoons (30 mL) of the olive oil over medium heat. Add the onion and the garlic and sauté for 1 minute. Add the sautéed mixture to the shrimp in the food processor, along with the chiles, marjoram, parsley, cottage cheese, and walnuts.

4.
Purée the shrimp mixture, adding the remaining oil and shrimp water to thin the sauce a little. The mixture should be a thick and creamy but pourable sauce.

5.
Arrange the sliced potatoes on a platter or on individual plates and pour the shrimp sauce over the potatoes. Garnish with the hard-boiled egg slices and sprinkle the minced cilantro over the top.

Yield: 4 servings

Heat Scale: Medium-Hot

 

1 cup (236 mL) Recado Rojo (Red Seasoning Paste; page 5)
1 cup (236 mL) orange juice
½ cup (118 mL) water
¼ cup plus 2 tablespoons (148 mL) fresh lemon juice
¼ cup plus 2 tablespoons (148 mL) vinegar
2 cloves garlic, peeled and chopped
1 (2-pound [1.1 kg]) whole grouper, butterflied
1 medium onion, sliced
1 medium tomato, sliced
2 tablespoons (30 mL) finely minced habanero chiles
Salt, to taste

 

1.
In a large, shallow bowl, combine the Recado Rojo, orange juice, water, lemon juice, vinegar, and garlic. Add the whole butterflied grouper and marinate for 1 hour. Cover the fish with the slices of onion and tomato, sprinkle the chiles on top, and lightly salt the fish.

2.
Heat up a gas or charcoal grill. Wrap the fish in aluminum foil and place it on the grill over low heat. “Bake” the fish for about an hour and then check it. When it flakes immediately with a fork, it is done.

Yield: 4 servings

Heat Scale: Mild

 

½ cup (118 mL) finely chopped shallots
½ cup (118 mL) dried pasilla chiles, stems and seeds removed, julienned
1 medium tomato, peeled
Salt, to taste
Freshly ground black pepper, to taste
1 pinch dried basil
1 cup (236 mL) plus 2 tablespoons (30 mL) balsamic vinegar
2 cups (473 mL) olive oil, divided
4 salmon steaks

1.
In a dry skillet, roast the shallots and pasilla chiles over medium heat until the shallots are golden. Transfer them to a bowl. Peel the tomato and roast it on the grill or in a griddle for 5 minutes. Seed and dice the tomato. Add the tomato to the chiles and shallots. Add salt and pepper to taste. Allow the mixture to sit for 5 minutes, then add the basil, balsamic vinegar, 1¾ cups (413 mL) of the olive oil, and additional salt and pepper to taste.

2.
Brush the salmon with the remaining olive oil and grill the steaks for 3 to 5 minutes per side. Arrange the finished salmon on a heated platter and cover with the reserved vinaigrette.

Yield: 4-5 servings

Heat Scale: Hot

 

6 cichlid or sunfish fillets (or substitute a freshwater fish such as perch, panfish, or bass)
5 cloves garlic, peeled and minced
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
3 tablespoons (45 mL) oil
5 green serrano or jalapeño chiles, roasted, peeled, stems and seeds re-
moved, coarsely chopped
1 large onion, peeled and thinly sliced
2 cloves garlic, peeled and minced
6 large spinach leaves

 

1.
Preheat the oven to 325°F (165°C)

2.
Wash the fillets and blot them dry with paper towels. Spread the garlic over the fillets and sprinkle them with the salt and pepper.

3.
In a sauté pan, heat the oil over medium heat. Add the chiles, onion, and garlic and sauté until the onion softens and wilts, 1 or 2 minutes. Stir in ¼ cup (59 mL) water and remove the pan from the heat.

4.
Place a fillet on a spinach leaf, spoon some cooked salsa on top, wrap the spinach (envelope style) around the fillet, and then wrap the fillet in a piece of aluminum foil. Repeat with the remaining fillets.

5.
Place the wrapped fillets in a large, glass baking dish and bake for 20 minutes or until the fish flakes.

Yield: 4 servings

Heat Scale: Medium

 

2 medium onions, halved
8 cloves garlic, unpeeled
1 teaspoon (5 mL) butter
2 tablespoons (30 mL) dry white wine
½ teaspoon (2.5 mL) ground achiote
1 teaspoon (5 mL) Mexican oregano
1½ teaspoons (7.5 mL) ground cumin
5 whole cloves, ground
1 teaspoon (5 mL) whole black peppercorns, ground
3 large jalapeño chiles, roasted, peeled, stems and seeds removed
½ cup (118 mL) olive oil
¼ cup (59 mL) fresh lemon juice or lime juice
½ cup (118 mL) vinegar
½ teaspoon (2.5 mL) salt
1 large banana leaf
4 (8-ounce [224 mL]) snapper or grouper fillets
3 tomatoes, sliced
4 güero chiles, stems and seeds removed, chopped (or substitute yellow wax hots)

 

1.
Preheat the oven to 400°F (200°C). Lightly oil a shallow baking pan.

2.
Place the onions and garlic in a small, covered glass casserole dish (or use a terra cotta garlic roaster). Dot them with the butter and pour in the wine. Roast for 30 to 40 minutes or until the garlic is soft. Carefully squeeze the cloves out of the peels and place them in a blender, along with the onion. Decrease the oven heat to 350°F (180°C).

3.
To the blender, add the achiote, oregano, cumin, ground cloves, ground black peppercorns, chiles, oil, lemon juice, vinegar, and salt and purée until the mixture is smooth.

4.
Spread the banana leaf in the prepared baking pan and pour half of the puréed mixture over the banana leaf. Place the fish in a single layer toward the middle of the leaf, and pour the remaining purée over the fish.

5.
Arrange the tomatoes and the chiles over the purée, wrap the leaf over the mixture, and secure the leaf with a toothpick.

6.
Bake the fish for 25 minutes or until the fish is tender.

Yield: 6 servings

Heat Scale: Medium to Hot

 

2 pounds (1.1 kg) fresh marlin, cleaned and cut into 6 fillets (or substitute tuna)
1 cup (236 mL) chopped onion
2 cloves garlic, peeled and sliced
2 bay leaves
1 teaspoon (5 mL) Mexican oregano
1 tablespoon (15 mL) whole black peppercorns
¼ teaspoon (1.25 mL) freshly ground black pepper
1 teaspoon (5 mL) salt
3 tablespoons (45 mL) oil
2 cloves garlic, peeled and minced
1 cup (236 mL) chopped onion
1 cup (236 mL) sliced red bell peppers
2 cups (473 mL) sliced carrots
1 cup (236 mL) frozen peas, thawed
4 pickled jalapeño chiles, sliced
¾ cup (177 mL) white wine vinegar

 

1.
Put the fish in a large pot and add water to cover. Add the onion, sliced garlic, bay leaves, oregano, peppercorns, pepper, and salt and bring the mixture to a light boil. Reduce the heat to a simmer, cover, and simmer for 15 minutes or until done. Remove the fish from the pot and keep it warm. Reserve the cooking broth.

2.
In a medium skillet, heat the oil over medium heat. Add the minced garlic, onion, red peppers, and carrots and sauté for 4 minutes. Add the peas, jalapeños, vinegar, and 3 tablespoons (45 mL) of the reserved fish broth and simmer for 2 minutes.

3.
Arrange the fish on heated dinner plates and spoon the vegetable mixture over the fish.

Yield: 4 to 5 servings

Heat Scale: Hot

 

2 pounds (1.1 kg) cichlid or sunfish fillets (or substitute a freshwater fish: bass, perch, or pan fish)
1½ cups (354 mL) fresh lemon juice
4 jalapeño chiles, stems and seeds removed, minced
1 cup (236 mL) chopped red onion or sweet onion
2 cups (473 mL) peeled, seeded, and chopped tomatoes
1 teaspoon (5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
½ cup (118 mL) chopped cilantro
3 tablespoons (45 mL) olive oil
2 cloves garlic, peeled and minced
½ cup (118 mL) chopped green olives
3 tablespoons (45 mL) mayonnaise

 

1.
Cut the fish into 1-inch (2.5cm) pieces and place them in a shallow glass baking dish. Pour the lemon juice over the fish and sprinkle it with half the minced jalapeños. Marinate the fish for 1 hour in the refrigerator.

2.
Pour the fish and the marinade into a colander and let it drain for a few minutes. Carefully transfer the fish to a glass bowl and set it aside.

3.
In a small bowl, mix together the onion, tomatoes, salt, pepper, cilantro, olive oil, garlic, and the remaining jalapeños. Pour this mixture over the fish and mix gently.

4.
In a small bowl, mix together the green olives and mayonnaise.

5.
Serve the marinated fish on fresh greens with a dollop of the olivemayonnaise mixture.

Yield: 3-4 servings

Heat Scale: Medium

 

1½ pounds (680 g) any white fish fillet, chopped
8 Key limes, juiced
2 serrano chiles, stems and seeds removed, minced
1 tomato, finely chopped
½ onion, finely chopped
¼ cup (59 mL) canned peas
¼ cup (59 mL) finely diced cooked carrots
2 teaspoons (10 mL) minced fresh cilantro
Salt, to taste
Freshly ground black pepper, to taste
8-10 corn tortillas, fried flat and very crisp

 

1.
Place the chopped fish in a shallow container. Pour the lime juice over the fish. Cover and refrigerate for about 2 hours, stirring occasionally, until the fish is opaque.

2.
Just before serving, stir in the tomato, onion, peas, carrots, and cilantro. Add the salt and pepper to taste. With a slotted spoon, heap the ceviche onto the crisp tortillas and serve.

 

Variation

Use tiny cocktail shrimp or sliced bay scallops in place of the white fish. Reduce the marinating time to 30 minutes or less.

Yield: 4-6 servings Heat Scale: Varies depending on the type and amount of hot sauce used