Read 1,001 Best Hot and Spicy Recipes Online
Authors: Dave Dewitt
Tags: #Cooking, #Specific Ingredients, #Herbs; Spices; Condiments
1,001 Best Hot and Spicy Recipes (92 page)
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4 tablespoons (60 mL) corn or canola oil, divided
1 pound (454 g) fresh shrimp, peeled
5 pasilla chiles, stems and seeds removed, roasted
1 onion, peeled and cut into eighths
2 cloves garlic, peeled
1 teaspoon (5 mL) freshly ground black pepper
⅓ cup (79 mL) apple cider vinegar
½ teaspoon (2.5 mL) whole cumin seeds, crushed
1 pound (454 g) fresh shrimp, peeled
5 pasilla chiles, stems and seeds removed, roasted
1 onion, peeled and cut into eighths
2 cloves garlic, peeled
1 teaspoon (5 mL) freshly ground black pepper
⅓ cup (79 mL) apple cider vinegar
½ teaspoon (2.5 mL) whole cumin seeds, crushed
1.
In a medium skillet, heat 2 tablespoons (30 mL) of the oil over medium heat. Add the shrimp and sauté for 2 minutes. Using a slotted spoon, transfer the shrimp to a small bowl and set aside.
In a medium skillet, heat 2 tablespoons (30 mL) of the oil over medium heat. Add the shrimp and sauté for 2 minutes. Using a slotted spoon, transfer the shrimp to a small bowl and set aside.
2.
Add 1 tablespoon (15 mL) of the oil to the same skillet. Add the onion and garlic and sauté for 1 minute. Remove the pan from the heat and stir in the chiles, black pepper, vinegar, and cumin. Allow the mixture to cool for a few minutes, then transfer it to a blender and purée until smooth.
Add 1 tablespoon (15 mL) of the oil to the same skillet. Add the onion and garlic and sauté for 1 minute. Remove the pan from the heat and stir in the chiles, black pepper, vinegar, and cumin. Allow the mixture to cool for a few minutes, then transfer it to a blender and purée until smooth.
3.
Heat the remaining 1 tablespoon (15 mL) oil in the sauté pan. Add the puréed chile mixture and bring it to a simmer. Cook for 15 minutes, stirring frequently and adding enough water to keep the mixture thick and heavy and to avoid burning.
Heat the remaining 1 tablespoon (15 mL) oil in the sauté pan. Add the puréed chile mixture and bring it to a simmer. Cook for 15 minutes, stirring frequently and adding enough water to keep the mixture thick and heavy and to avoid burning.
4.
Add the reserved shrimp to the sauce and simmer for 2 minutes or just long enough to heat the mixture and to allow the chile flavor to infuse the shrimp. Serve hot.
Chiles Rellenos de Mariscos (Seafood-Stuffed Poblano Chiles)Add the reserved shrimp to the sauce and simmer for 2 minutes or just long enough to heat the mixture and to allow the chile flavor to infuse the shrimp. Serve hot.
Yield: 3 servings
Heat Scale: Medium-Hot
The state of Quintana Roo has become popular, along with the rest of the Yucatán Peninsula, for its Mayan ruins and its delicious seafood. The use of habanero chiles in this recipe is also very typical of this area.
3 tablespoons (45 mL) corn oil
1 pound (454 g) mixed seafood, cleaned and chopped
2 cloves garlic, peeled and finely chopped
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
½ teaspoon (2.5 mL) Mexican oregano
3 tablespoons (45 mL) finely chopped cilantro
3 tablespoons (45 mL) white sauce, plus more if needed
6 poblano chiles, roasted and peeled, seeds removed
¾ cup (177 mL) all-purpose flour
1 whole egg plus one egg white, beaten
Vegetable oil for frying
2 tablespoons (30 mL) vegetable oil
1 cup (236 mL) chopped onion
1 habanero chile, stems and seeds removed, minced
1 xcatic chile (or substitute yellow wax hot), stem and seeds removed, minced
4 cups (.95 L) peeled, seeded and chopped tomatoes
1 pound (454 g) mixed seafood, cleaned and chopped
2 cloves garlic, peeled and finely chopped
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
½ teaspoon (2.5 mL) Mexican oregano
3 tablespoons (45 mL) finely chopped cilantro
3 tablespoons (45 mL) white sauce, plus more if needed
6 poblano chiles, roasted and peeled, seeds removed
¾ cup (177 mL) all-purpose flour
1 whole egg plus one egg white, beaten
Vegetable oil for frying
2 tablespoons (30 mL) vegetable oil
1 cup (236 mL) chopped onion
1 habanero chile, stems and seeds removed, minced
1 xcatic chile (or substitute yellow wax hot), stem and seeds removed, minced
4 cups (.95 L) peeled, seeded and chopped tomatoes
1.
In a skillet, heat the oil over medium heat. Add the seafood and sauté until done, about 5 minutes. Add the garlic, salt, pepper, oregano, and cilantro and simmer until the seafood is cooked. Remove the skillet from the heat and stir in the white sauce to bind the ingredients. Add more white sauce, if necessary.
In a skillet, heat the oil over medium heat. Add the seafood and sauté until done, about 5 minutes. Add the garlic, salt, pepper, oregano, and cilantro and simmer until the seafood is cooked. Remove the skillet from the heat and stir in the white sauce to bind the ingredients. Add more white sauce, if necessary.
2.
Using a small spoon, stuff the seafood mixture into the chiles. Dredge the chiles in the flour, dip them into the beaten egg mixture, and fry them in the hot oil for 2 minutes on each side. Drain them on paper towels and transfer them to a heated platter.
Using a small spoon, stuff the seafood mixture into the chiles. Dredge the chiles in the flour, dip them into the beaten egg mixture, and fry them in the hot oil for 2 minutes on each side. Drain them on paper towels and transfer them to a heated platter.
3.
In a medium skillet, heat the 2 tablespoons (30 mL) oil over medium heat. Add the onion, habanero, and xcatic chile and sauté for 1 minute. Add the tomatoes, reduce the heat to low, and cook for 2 minutes.
In a medium skillet, heat the 2 tablespoons (30 mL) oil over medium heat. Add the onion, habanero, and xcatic chile and sauté for 1 minute. Add the tomatoes, reduce the heat to low, and cook for 2 minutes.
4.
Spoon the sauce over the rellenos and serve.
Barbacoa de Langostinos (Barbecued Langostinos)Spoon the sauce over the rellenos and serve.
Yield: 3-4 servings
Heat Scale: Mild
This is a beautifully spiced way to serve langostinos. Because these large prawns with a lobster flavor are so rich, serve the dish with simple but elegant side dishes, such as a tomato salad with balsamic vinegar dressing and maybe some good pasta. A citrus dessert would be the perfect finish. The authentic touch in this recipe is to serve the langostinos and chile sauce as they do in Veracruz—on banana leaves.
4 ancho chiles, stems and seeds removed
3 pasilla chiles, stems and seeds removed
1 cup (236 mL) boiling water
6 tablespoons (90 mL) corn or canola oil, divided
½ teaspoon (2.5 mL) salt
3 cups (708 mL) peeled, coarsely chopped tomatoes
10 cloves garlic, peeled and minced, divided
1 cup (236 mL) chopped onion
½ teaspoon (2.5 mL) freshly ground black pepper, divided
2 whole cloves, ground, divided
¼ teaspoon (1.25 mL) ground cinnamon
½ teaspoon (2.5 mL) ground cumin
2 tablespoons (30 mL) white wine vinegar
2 pounds (1.1 kg) cleaned langostinos, split lengthwise (or substitute lob- ster tails)
3 pasilla chiles, stems and seeds removed
1 cup (236 mL) boiling water
6 tablespoons (90 mL) corn or canola oil, divided
½ teaspoon (2.5 mL) salt
3 cups (708 mL) peeled, coarsely chopped tomatoes
10 cloves garlic, peeled and minced, divided
1 cup (236 mL) chopped onion
½ teaspoon (2.5 mL) freshly ground black pepper, divided
2 whole cloves, ground, divided
¼ teaspoon (1.25 mL) ground cinnamon
½ teaspoon (2.5 mL) ground cumin
2 tablespoons (30 mL) white wine vinegar
2 pounds (1.1 kg) cleaned langostinos, split lengthwise (or substitute lob- ster tails)
1.
Tear the chile into strips, put them in a bowl, and cover them with the boiling water. Let the chiles soak for 10 minutes. Transfer the chiles and soaking water to a blender, purée, and set aside.
Tear the chile into strips, put them in a bowl, and cover them with the boiling water. Let the chiles soak for 10 minutes. Transfer the chiles and soaking water to a blender, purée, and set aside.
2.
In a medium skillet, heat 3 tablespoons (45 mL) of the oil over medium heat. Add the tomatoes, salt, half the garlic, the onion, half the ground black pepper, half the ground cloves, the cinnamon, the cumin, and the puréed chile mixture. Simmer, covered, for 15 minutes. Remove the skillet from the heat and set it aside.
In a medium skillet, heat 3 tablespoons (45 mL) of the oil over medium heat. Add the tomatoes, salt, half the garlic, the onion, half the ground black pepper, half the ground cloves, the cinnamon, the cumin, and the puréed chile mixture. Simmer, covered, for 15 minutes. Remove the skillet from the heat and set it aside.
3.
In a small bowl, mix together the remaining garlic, cloves, and black pepper, and the vinegar. Set aside.
In a small bowl, mix together the remaining garlic, cloves, and black pepper, and the vinegar. Set aside.
4.
Bring a large pot of water to a boil. Add the langostinos and cook for 8 minutes. Drain the langostinos and plunge them into cold water to cool them quickly. Drain them again. Remove the meat and cut it into cubes. Toss the meat in the garlic-vinegar mixture.
Bring a large pot of water to a boil. Add the langostinos and cook for 8 minutes. Drain the langostinos and plunge them into cold water to cool them quickly. Drain them again. Remove the meat and cut it into cubes. Toss the meat in the garlic-vinegar mixture.
5.
In a sauté pan, heat the remaining 3 tablespoons (45 mL) oil over medium heat. Add the langostino mixture and sauté for 30 seconds. Add the reserved chile mixture and bring it to a boil. Quickly reduce the heat to a simmer, cover, and simmer for 5 minutes, or until it is hot. Serve immediately.
Camarones Enchilado (Shrimp Enchilado)In a sauté pan, heat the remaining 3 tablespoons (45 mL) oil over medium heat. Add the langostino mixture and sauté for 30 seconds. Add the reserved chile mixture and bring it to a boil. Quickly reduce the heat to a simmer, cover, and simmer for 5 minutes, or until it is hot. Serve immediately.
Yield: 4 servings
Heat Scale: Medium
This recipe is from Rodolfo de Garay and Thomas Brown, who noted: “The word enchilado as used in Cuba refers to chiles, not to the Mexican dish of a rolled and stuffed tortilla. This dish is a sauté of seafood and peppers; lobster is often substituted for shrimp.”
¼ cup (59 mL) extra virgin olive oil
¾ cup (177 mL) canola oil
1½ pound (680 g) large fresh shrimp, peeled and deveined (shells reserved)
1 cup (236 mL) chopped cubanelle pepper (or substitute green bell pepper)
1 cup (236 mL) chopped red bell pepper
1 cup (236 mL) chopped yellow bell pepper
1½ cups (354 mL) chopped onion
1 habanero chile, stem and seeds removed, thinly sliced
2 tablespoons (30 mL) minced garlic
½ teaspoon (2.5 mL) dried oregano
2 bay leaves
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) freshly ground black pepper
½ cup (118 mL) tomato purée
½ cup (118 mL) fine dry sherry
4 tablespoons (60 mL) distilled white vinegar
1 cup (236 mL) Spanish olives stuffed with anchovies (optional)
¾ cup (177 mL) canola oil
1½ pound (680 g) large fresh shrimp, peeled and deveined (shells reserved)
1 cup (236 mL) chopped cubanelle pepper (or substitute green bell pepper)
1 cup (236 mL) chopped red bell pepper
1 cup (236 mL) chopped yellow bell pepper
1½ cups (354 mL) chopped onion
1 habanero chile, stem and seeds removed, thinly sliced
2 tablespoons (30 mL) minced garlic
½ teaspoon (2.5 mL) dried oregano
2 bay leaves
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) freshly ground black pepper
½ cup (118 mL) tomato purée
½ cup (118 mL) fine dry sherry
4 tablespoons (60 mL) distilled white vinegar
1 cup (236 mL) Spanish olives stuffed with anchovies (optional)
1.
In a skillet, heat the olive and canola oils over medium-high heat. Add the shrimp shells and heads (if available) and sauté for about 15 minutes, taking care that they don’t burn. They will turn color as they cook. With a wooden spoon, crush them as much as possible as they become crisp. This will extract as much shrimp flavor as possible. The oil mixture will darken into a rich, dark amber. Strain the oil mixture through a fine sieve, pressing the shells to extract as much of the flavored oil as possible.
In a skillet, heat the olive and canola oils over medium-high heat. Add the shrimp shells and heads (if available) and sauté for about 15 minutes, taking care that they don’t burn. They will turn color as they cook. With a wooden spoon, crush them as much as possible as they become crisp. This will extract as much shrimp flavor as possible. The oil mixture will darken into a rich, dark amber. Strain the oil mixture through a fine sieve, pressing the shells to extract as much of the flavored oil as possible.
2.
Transfer ¼ cup (59 mL) of the shrimp-flavored oil to a large sauté pan and heat it over medium heat. Add half the cubanelle and bell peppers and the onions and sauté until the onions are translucent. Add the remaining peppers and onions. Add the habanero, garlic, oregano, bay leaves, salt, and pepper and sauté until the onions are soft and the pan is almost dry.
Transfer ¼ cup (59 mL) of the shrimp-flavored oil to a large sauté pan and heat it over medium heat. Add half the cubanelle and bell peppers and the onions and sauté until the onions are translucent. Add the remaining peppers and onions. Add the habanero, garlic, oregano, bay leaves, salt, and pepper and sauté until the onions are soft and the pan is almost dry.
3.
Add the tomato purée and the sherry. Increase the heat and cook until the liquid is reduced by half. Add the peeled shrimp and cook just until they turn pink, no more than 3 to 5 minutes. Add the vinegar and, if using, the stuffed olives, and cook for an additional minute to heat through.
Add the tomato purée and the sherry. Increase the heat and cook until the liquid is reduced by half. Add the peeled shrimp and cook just until they turn pink, no more than 3 to 5 minutes. Add the vinegar and, if using, the stuffed olives, and cook for an additional minute to heat through.
4.
Serve with white rice and beer and, if desired, fried ripe plantains and shrimp toast (made with the remainder of the shrimp-flavored oil).
Pescado Sobre Uso (Sofrito for “Reused” Fish)Serve with white rice and beer and, if desired, fried ripe plantains and shrimp toast (made with the remainder of the shrimp-flavored oil).
Yield: 6 servings
Heat Scale: Hot
The name of this Cuban dish may not sound too appetizing, as Rodolpho de Garay and Thomas Brown explain, but it actually refers to the poorer households where lack of refrigeration required that an entire catch of fish be cooked immediately. Later that day or the next, the leftover fish is eaten with a sofrito. This sofrito, of course, can be spooned over fish you’ve just cooked and is delicious with most kinds of fish.
1 cup (236 mL) olive oil
6 firm white fish fillets
1½ cups (354 mL) sliced onions
½ cup (118 mL) chopped and seeded green bell peppers
5 cloves garlic, peeled and minced
1 teaspoon (5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
2 habanero chiles or 6 rocotillo chiles, stems and seeds removed, halved
1 tablespoon (15 mL) distilled white vinegar (hot chile vinegar may be used for extra heat)
6 firm white fish fillets
1½ cups (354 mL) sliced onions
½ cup (118 mL) chopped and seeded green bell peppers
5 cloves garlic, peeled and minced
1 teaspoon (5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
2 habanero chiles or 6 rocotillo chiles, stems and seeds removed, halved
1 tablespoon (15 mL) distilled white vinegar (hot chile vinegar may be used for extra heat)
1.
In a skillet, heat the oil over medium-high heat. Add the fillets and fry them until they are done and slightly brown. Remove the fillets from the pan and keep them warm. Strain the olive oil.
In a skillet, heat the oil over medium-high heat. Add the fillets and fry them until they are done and slightly brown. Remove the fillets from the pan and keep them warm. Strain the olive oil.
2.
In a sauté pan, heat the reused oil over medium heat. Add the onions and sauté until they begin to wilt. Add the bell pepper, garlic, salt, and pepper and cook for about 2 minutes. Add the chiles and cook for 2 minutes. Stir in the vinegar and remove the pan from the heat.
In a sauté pan, heat the reused oil over medium heat. Add the onions and sauté until they begin to wilt. Add the bell pepper, garlic, salt, and pepper and cook for about 2 minutes. Add the chiles and cook for 2 minutes. Stir in the vinegar and remove the pan from the heat.
3.
With a slotted spoon, ladle the sofrito over the fillets.
Flash-in-the-Pan SnapperWith a slotted spoon, ladle the sofrito over the fillets.
Yield: 4 servings
Heat Scale: Hot
The Bahamas is the home of this quick-fried dish. An interesting ingredient in the recipe is lime salt, which is simply minced bird peppers or piquins mixed with salt, sprinkled with lime juice, and set out to dry. (Note: This recipe requires advance preparation.)
2 whole small red snappers, cleaned, scaled, heads and tails left on
1 teaspoon (5 mL) crushed black peppercorns
Juice of 1 lime
Juice of 1 lemon
2 teaspoons (10 mL) minced fresh goat peppers (or substitute habaneros)
Lime salt, to taste
½ cup (118 mL) vegetable oil
1 cup (236 mL) water
2 teaspoons (10 mL) minced fresh serrano chiles
1 small white onion, peeled and minced
2 teaspoons (10 mL) ground allspice
1 teaspoon (5 mL) crushed black peppercorns
Juice of 1 lime
Juice of 1 lemon
2 teaspoons (10 mL) minced fresh goat peppers (or substitute habaneros)
Lime salt, to taste
½ cup (118 mL) vegetable oil
1 cup (236 mL) water
2 teaspoons (10 mL) minced fresh serrano chiles
1 small white onion, peeled and minced
2 teaspoons (10 mL) ground allspice
1.
Score the skin of the snappers in a checkerboard shape and put them in a shallow dish. Sprinkle them with the lime and lemon juice, crushed black peppercorns, and goat peppers. Marinate the fish overnight. Remove the fish from the marinade and rub it with the lime salt.
Score the skin of the snappers in a checkerboard shape and put them in a shallow dish. Sprinkle them with the lime and lemon juice, crushed black peppercorns, and goat peppers. Marinate the fish overnight. Remove the fish from the marinade and rub it with the lime salt.
2.
In a deep skillet, heat the oil over high heat. Add the fish and fry it until the skin turns brown, about 5 minutes per side. Turn the fish only once while frying.
In a deep skillet, heat the oil over high heat. Add the fish and fry it until the skin turns brown, about 5 minutes per side. Turn the fish only once while frying.
3.
Remove the fish from the pan and keep it warm. Reserve the pan juices. Add the water, serranos, onion, and allspice, and boil the mixture until it’s thick. Serve the gravy over the fish.
Kingfish for a DayRemove the fish from the pan and keep it warm. Reserve the pan juices. Add the water, serranos, onion, and allspice, and boil the mixture until it’s thick. Serve the gravy over the fish.
Yield: 4 servings
Heat Scale: Hot
This fish dish is another Bahamian treat. I had a wonderful lunch of fresh mangos, kingfish, and Red Stripe beer on one of the beautiful beaches of that country of many islands. Try this as a lazy-day luncheon or dinner. And don’t forget the beer!
1 goat pepper, seeds and stem removed, minced (or substitute 1 habanero)
1 cup (236 mL) all-purpose flour
2 eggs, beaten
½ cup (118 mL) milk
4 chives, minced
½ teaspoon (2.5 mL) dried thyme
3 cloves garlic, peeled and minced
1 pound (454 g) kingfish fillets, boiled and flaked
Vegetable oil for frying
1 cup (236 mL) all-purpose flour
2 eggs, beaten
½ cup (118 mL) milk
4 chives, minced
½ teaspoon (2.5 mL) dried thyme
3 cloves garlic, peeled and minced
1 pound (454 g) kingfish fillets, boiled and flaked
Vegetable oil for frying
1.
In a mixing bowl, mix together the minced goat pepper, flour, eggs, milk, chives, thyme, garlic, and minced fish. Form this batter into fingers.
In a mixing bowl, mix together the minced goat pepper, flour, eggs, milk, chives, thyme, garlic, and minced fish. Form this batter into fingers.
2.
In a frying pan, heat the oil over medium-high heat. Add the fingers and fry them until golden brown, about 10 minutes.
Trinidadian Wood-Grilled Shark SteaksIn a frying pan, heat the oil over medium-high heat. Add the fingers and fry them until golden brown, about 10 minutes.
Yield: 4 servings
Heat Scale: Medium
Here is a tasty option for cooking shark—or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish. I prefer to grill over hardwood rather than charcoal briquets, and two of the best woods to use are pecan and hickory. Mesquite can be substituted, but it imparts a strong flavor to the fish. I collected this recipe in Trinidad, where a dish called Shark and Bake is a specialty. Serve with conch chowder, curried cauliflower, potatoes, peas, and a fruit chutney. (Note: This recipe requires advance preparation.)
4 shark steaks
1 cup (236 mL) freshly squeezed lime juice
½ teaspoon (2.5 mL) crushed black pepper
⅛ cup (30 mL) sherry
1 habanero chile, stem and seeds removed, minced
¼ cup (59 mL) olive oil
1 teaspoon (5 mL) salt
1 cup (236 mL) freshly squeezed lime juice
½ teaspoon (2.5 mL) crushed black pepper
⅛ cup (30 mL) sherry
1 habanero chile, stem and seeds removed, minced
¼ cup (59 mL) olive oil
1 teaspoon (5 mL) salt
1.
In a nonreactive bowl, combine the shark steaks, lime juice, black pepper, sherry, and habanero. Marinate for 2 hours in the refrigerator.
In a nonreactive bowl, combine the shark steaks, lime juice, black pepper, sherry, and habanero. Marinate for 2 hours in the refrigerator.
2.
Remove the steaks from the marinade and pat them dry. Combine the olive oil and salt and spread this mixture over the steaks. Place the steaks in a hinged wire basket (for easy turning) and grill them over hot hardwood coals, taking care that the dripping olive oil does not cause flames to burn the steak. Grill for about 15 minutes, depending on the thickness of the steaks, or until the fish flakes easily.
Coconut-Hot Sauce ShrimpRemove the steaks from the marinade and pat them dry. Combine the olive oil and salt and spread this mixture over the steaks. Place the steaks in a hinged wire basket (for easy turning) and grill them over hot hardwood coals, taking care that the dripping olive oil does not cause flames to burn the steak. Grill for about 15 minutes, depending on the thickness of the steaks, or until the fish flakes easily.
Yield: 4 servings
Heat Scale: Varies, but make it hot
Photographer Chel Beeson collected this easy recipe while he was in the Bahamas. You can serve it with the commercial hot sauces of your choice. Better yet, have each guest bring a different hot sauce to share!
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