1,001 Best Hot and Spicy Recipes (95 page)

2.
In a sauté pan, heat the vegetable oil over medium heat. Add the chile and onion and sauté them until soft. Add the tomatoes, raisins, and chicken stock and simmer for an additional 10 minutes. Transfer the mixture to a blender and purée until smooth. Keep the sauce warm.

3.
Prepare a fire of mesquite wood, or a charcoal fire with the soaked mesquite chips added. When the coals have burned down to a medium heat, rub the fillets with olive oil and grill them for 4 or 5 minutes per side, turning once. (Turning more often could cause the fillets to fall apart.)

4.
Place the fish on individual plates, pour the sauce over the top, and serve.

Yield: 4 servings

Heat Scale: Medium

 

1 tablespoon (15 mL) ground red New Mexican chile
10 cloves garlic, peeled and minced
Salt, to taste
Freshly ground black pepper, to taste
1 teaspoon (5 mL) distilled white vinegar
24 large shrimp, unpeeled
2 tablespoons (30 mL) olive oil
4 tablespoons (60 mL) butter
2 tablespoons (30 mL) lime juice

 

1.
In a molcaljete or mortar, crush together the chile, garlic, salt, pepper, and vinegar. Marinate the shrimp in this mixture for 1 hour.

2.
In a skillet, heat the oil and butter over medium heat. Add the garlic marinade and sauté for 3 minutes. Add the shrimp and sauté another 3 minutes, turning often. Sprinkle the shrimp with the lime juice and serve.

Yield: 6 servings

Heat Scale: Medium

 

1 cup (236 mL) masa harina
2 cups (473 mL) all-purpose flour
1½ teaspoons (7.5 mL) baking powder
½ teaspoon (2.5 mL) salt
1⅓ cup (315 mL) warm water
Vegetable oil for frying
2 tablespoons (30 mL) butter
3 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
¼ cup (59 mL) chopped bell peppers
1 small onion, peeled and chopped
2 tomatoes, peeled and chopped
½ pound (224 g) lobster meat or lump crab meat

1.
In a bowl, combine the masa, flour, baking powder, and salt. Add the water slowly and knead to form a stiff dough. Cover the dough with plastic wrap and allow it to sit for 15 minutes.

2.
Divide the dough into 6 portions and roll each portion into a ball. Roll out each ball to a circle about ¼-inch (.5 cm) thick. In a frying pan, heat the oil to 350°F (180°C). Add the gorditos and fry them until they are puffed and browned. Transfer them to paper towels to drain; they will be hollow inside.

3.
In a skillet, melt the butter over medium heat. Add the chiles, bell peppers, and onion and sauté until softened. Add the tomatoes and simmer for 10 minutes. Stir in the lobster meat and cook until heated. The mixture should be thick.

4.
To serve, cut off the end of each gordito, stuff them with the lobster mixture, and keep them warm in the oven. These gorditos are eaten like sandwiches.

Yield: 12 “flutes”

Heat Scale: Medium

 

2 tablespoons (30 mL) olive oil
1 pound (454 g) firm white fish, such as snapper or halibut
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
3 jalapeños en escabeche, stems removed, chopped
1 small tomato, peeled, seeded, and chopped
1 teaspoon (5 mL) dried oregano
¼ teaspoon (1.25 mL) ground cinnamon
12 corn tortillas
1 cup (236 mL) grated asadaro cheese
Vegetable oil for frying

 

1.
In a skillet, heat the olive oil over medium heat. Add the fish and sauté until done. Remove it from the pan and, using two forks, flake the fish.

2.
Add the onion and garlic to the skillet and sauté until soft. Add the jalapeños, tomato, oregano, and cinnamon and simmer until the liquid has evaporated. Stir the fish into the sauce.

3.
Heat the tortillas briefly on a hot griddle to soften. Put 2 tablespoons (30 mL) of the mixture on a tortilla. Add some cheese and roll it up tightly. Secure the flauta with a toothpick to hold it together. Repeat with the remaining flautas.

4.
In a skillet, heat 2 inches (5 cm) of oil. Fry the flautas until golden brown. Remove them from the skillet and let them drain.

Yield: 4-6 servings

Heat Scale: Medium

 

For the Jalapeño Cream:
2 tablespoons (30 mL) butter
2 tablespoons (30 mL) minced onion
1 clove garlic, peeled and minced
3 jalapeño chiles, stems and seeds removed, chopped
2 tablespoons (30 mL) sour cream
2 cups (473 mL) heavy cream or half-and-half

 

1.
In a saucepan, heat the butter over medium heat. Add the onion and garlic and sauté until softened. Add the chiles and sauté for an additional 2 minutes. Stir in the sour cream and cream and bring the mixture to a boil. Reduce the heat and simmer until the sauce has thickened.

 

For the Crab Cakes:
1 tablespoon (15 mL) olive oil
2 jalapeño chiles, stems and seeds removed, finely chopped
½ cup (118 mL) finely chopped onions
¼ cup (59 mL) finely chopped celery
¼ cup (59 mL) finely chopped bell pepper
1 pound (454 g) crabmeat
2 cups (473 mL) dry bread crumbs, divided
1 tablespoon (15 mL) chopped parsley
1 tablespoon (15 mL) lemon juice
2 teaspoons (10 mL) Worcestershire sauce
½ teaspoon (2.5 mL) ground cayenne
2 eggs, divided
½ cup (118 mL) milk
All-purpose flour for dredging
Vegetable oil for frying

 

1.
In a large skillet, heat the olive oil over medium heat. Add the jalapeños, onions, celery, and bell pepper and sauté until softened. Transfer the mixture to a bowl and add the crab, 1 cup (236 mL) of the bread crumbs, the parsley, the lemon juice, the Worcestershire sauce, and the cayenne. Beat 1 of the eggs and add it to the crab mixture. Refrigerate for 1 hour. Shape the crab mixture into 6 patties or cakes.

2.
Beat the remaining egg with the milk. Dip each cake in the flour, then the egg, and finally the remaining bread crumbs. Refrigerate for an additional hour.

3.
In a frying pan, heat the vegetable oil to 350°F (180°C). Fry each cake on both sides until browned. Top with the Jalapeño Cream and serve.

Yield: 4 servings

Heat Scale: Mild

 

1 teaspoon (5 mL) distilled white vinegar
1 tablespoon (15 mL) olive oil
2 cloves garlic, peeled and pressed
2 teaspoons (10 mL) cracked black pepper
1 tablespoon (15 mL) Louisiana-style hot sauce, divided
4 catfish fillets
½ cup (118 mL) heavy cream
3 tablespoons (45 mL) sour cream
3 tablespoons (45 mL) Creole mustard or other coarse-grained mustard
2 teaspoons (10 mL) Worcestershire sauce
2 teaspoons (10 mL) prepared horseradish
1 teaspoon (5 mL) prepared yellow mustard
¼ teaspoon (1.25 mL) salt
¼ teaspoon (1.25 mL) ground white pepper
½ teaspoon (2.5 mL) dried basil
1 teaspoon (5 mL) honey

 

1.
In a bowl, combine the vinegar, olive, garlic, black pepper, and 2 teaspoons (10 mL) of the hot sauce. Stir well and let sit for 20 minutes to blend the flavors. Spread this marinade over the fillets and let them sit at room temperature, covered, for 1 hour.

2.
In a saucepan, combine the remaining 1 teaspoon (5 mL) hot sauce with all the remaining ingredients and simmer for 10 minutes. Remove the pan from the heat and cool to room temperature.

3.
Place the fillets in a grill basket with handles and grill over a medium fire until the fish flakes easily, about 6 minutes, turning occasionally.

4.
To serve, place the fillets on individual plates and pour 1 tablespoon (15 mL) of the sauce over each, with extra sauce on the side.

Yield: 4 servings

Heat Scale: Medium

 

4 (6-ounce [168 g]) red snapper fillets
2 tablespoons (30 mL) melted butter
4 tablespoons (60 mL) barbecue dry rub or Cajun dry rub
Chopped fresh parsley for garnish
Sliced lemons for garnish

 

1.
Brush the fish with the butter and rub it with the dry rub so that it is evenly coated. Cover and let sit for an hour at room temperature to allow the seasonings to penetrate.

2.
Oil the barbecue grill so that the fish will not stick. When the fire is hot, place the fish skin-side down and grill for 3 to 5 minutes or until the rub starts to blacken.

3.
Turn the fish and sprinkle a little lemon juice on the cooked side to keep it moistened. Cook for another 3 to 5 minutes.

4.
Garnish the fish with the chopped parsley and serve with the sliced lemon.

Yield: 4 servings

Heat Scale: Medium

 

4 salmon fillets
2 teaspoons (10 mL) salt
1 teaspoon (5 mL) ground cayenne
1 teaspoon (5 mL) paprika
½ teaspoon (2.5 mL) ground white pepper
¼ teaspoon (1.25 mL) garlic powder
½ teaspoon (2.5 mL) freshly ground black pepper
¼ teaspoon (1.25 mL) dried thyme
¼ teaspoon (1.25 mL) dried basil
1 teaspoon (5 mL) crushed red pepper flakes
8 ounces (224 g) unsalted butter, softened
2 fresh green jalapeño chiles, stems and seeds removed, very finely minced
4 sprigs cilantro, leaves only, finely chopped
2 sprigs parsley, leaves only, finely chopped
Canola oil for grilling
Salsa of your choice from Chapter 2 for serving

1.
Preheat the grill to medium-high. Rinse the fillets and make sure that all of the bones have been removed and no skin is left on the edges. Pat the fillets dry and set them aside.

2.
In a sauté pan, combine the salt, cayenne, paprika, white pepper, garlic powder, black pepper, thyme, basil, and red pepper flakes. Lightly toast the spices over very low heat, stirring constantly, until they are light brown and aromatic. Transfer the spices to a shallow dish or plate.

3.
In a small bowl, combine the butter, chiles, cilantro, and parsley and blend with a wooden spoon until smooth and well mixed. Place the herb butter on a piece of wax paper or plastic wrap and rolling it into a tube shape. Refrigerate briefly while the fillets grill.

4.
Lightly oil each fillet with canola oil, then roll the fillet in the spice blend until it is uniformly covered. Grill the fillets over medium heat until browned on each side and cooked through to the middle, about 3 minutes per side.

5.
Unroll the tube of butter and allow it to soften briefly. Cut the butter crosswise into ½-inch (1 cm) thick rounds. Serve the fillets hot from the grill, topped with the chile-herb butter and Insanity Seafood Sauce or your favorite salsa.

Yield: 4 servings

Heat Scale: Medium

 

4 salmon steaks
Olive oil for grilling
Salt, to taste
Freshly ground black pepper, to taste
½ cup (118 mL) chopped fresh cilantro leaves
3 green New Mexican chiles, roasted and peeled, stems and seeds removed
2 cloves garlic, peeled and chopped
Juice of 1 lime
1 tablespoon (15 mL) vegetable oil
1 teaspoon (5 mL) lime zest

 

1.
Brush the steaks with the oil and season them with the salt and pepper. In a blender or food processor, combine all the remaining ingredients and purée until smooth.

2.
Grill the steaks over a medium fire for about 8 minutes or until the fish flakes on the outside, turning several times.