1,001 Best Hot and Spicy Recipes (101 page)

 

For the Sichuan Marinade:
1 teaspoon (5 mL) Sichuan peppercorns
¼ cup (59 mL) dry sherry
1 tablespoon (15 mL) finely chopped ginger
1 green onion, finely chopped, green part included
1 teaspoon (5 mL) minced garlic
1 teaspoon (5 mL) sesame oil
4 tilapia fillets
½ teaspoon (2.5 mL) crushed santaka chile or other small, hot red chile

 

1.
In a hot, dry frying pan toast the Sichuan peppercorns until fragrant. Remove them from the pan, let them cool, and crush them. In a bowl, combine the crushed peppercorns with the remaining ingredients and allow to sit for 30 minutes to blend the flavors.

2.
Place the fish in a nonreactive dish, pour the marinade over the fish, and marinate, covered, for 1 hour at room temperature.

To finish:

¾ cup (177 mL) Classic Chicken Stock (page 46)
¼ cup (59 mL) rice wine vinegar
2 tablespoons (30 mL) Asian plum sauce (available in Asian markets)
1 tablespoon (15 mL) sugar
1 tablespoon (15 mL) cornstarch
½ teaspoon (2.5 mL) sesame oil
1 tablespoon (15 mL) vegetable oil, peanut preferred
1 green onion, chopped
1 teaspoon (5 mL) minced ginger
4 whole santaka chiles, chile piquins, or other small hot, red chiles
2 tablespoons (30 mL) Asian garlic chile-based sauce
1 tablespoon (15 mL) ground red New Mexican chile
Minced green onion for garnish

 

1.
In a bowl, whisk together the broth, vinegar, plum sauce, sugar, cornstarch, and sesame oil.

2.
Heat a wok over high heat until hot and add the vegetable oil. Add the green onion, ginger, and santaka chiles and stir-fry for a couple of minutes. Add the chile paste and stir-fry for 1 minute. Add the broth mixture and the ground red chile and stir well. Increase the heat and bring the sauce to a boil, then reduce the heat and simmer it until thickened. Remove the whole chiles.

3.
Place the fillets in a grill basket with handles and grill them over a medium fire until they flake with a fork, turning occasionally, about 8 to 10 minutes. Take care that the fillets don’t burn.

4.
To serve, pour a little of the sauce on a plate, place the fish on top, and garnish with the green onion.

Yield: 4 servings

Heat Scale: Mild

 

¼ cup (118 mL) plus 5 tablespoons (75 mL) rice wine vinegar, divided
2 tablespoons (30 mL) soy sauce
1½ tablespoons (22.5 mL) wasabi paste
1½ tablespoons (22.5 mL) grated fresh ginger
1 tablespoon (15 mL) vegetable oil
1 tablespoon (15 mL) minced shallots
1 tablespoon (15 mL) hot mustard
2 cloves garlic, peeled and minced
1 serrano or jalapeño chile, stem and seeds removed, minced
4 ahi tuna steaks (or substitute swordfish)
⅓ cup (79 mL) vegetable oil, peanut preferred
1 tablespoon (15 mL) apple cider vinegar
2 teaspoons (10 mL) Thai fish sauce
2 teaspoons (10 mL) sesame oil
2 teaspoons (10 mL) sugar
4 small fresh Thai chiles), stems removed, minced, or substitute 2 serrano chiles
¼ cup (59 mL) plus 2 teaspoons (10 mL) finely sliced green onions, divided
Salt, to taste
Freshly ground white pepper, to taste
2 cups (473 mL) finely shredded Napa or regular cabbage
¼ cup (59 mL) shredded carrots
¼ cup (59 mL) sliced edible pea pods, sliced lengthwise
¼ cup (59 mL) chopped peanuts
Chopped fresh cilantro for garnish

 

1.
In a bowl, combine 5 tablespoons (75 mL) of the rice wine vinegar with the soy sauce, wasabi paste, ginger, vegetable oil, shallots, hot mustard, garlic, and serrano or jalapeño. Allow the marinade to sit at room temperature for 20 minutes to blend the flavors.

2.
Place the fish in a single layer in a nonreactive bowl, pour the marinade over the fish, and turn to coat. Cover and marinate for an hour at room temperature.

3.
Whisk together the peanut oil, apple cider vinegar, remaining ¼ cup (118 mL) rice wine vinegar, fish sauce, sesame oil, sugar, Thai chiles, the 2 teaspoons (10 mL) green onions, the salt, and the white pepper. Allow the dressing to sit, covered, at room temperature for 30 minutes to blend the flavors.

4.
Grill the fish over a medium fire for about 10 minutes, turning occasionally, until medium-rare. Cut one of the steaks open to check for doneness.

5.
In a bowl, toss together the cabbage, carrots, remaining ¼ cup (59 mL) green onions, and pea pods. Toss with just enough of the dressing to coat. Garnish with the peanuts and cilantro.

6.
To serve, place the fish on a plate and serve with the slaw on the side.

Yield: 2-3 servings

Heat Scale: Mild

 

3 tablespoons (45 mL) ground hot red New Mexican chile
3 cups (708 mL) semolina flour (available in gourmet shops and health food stores)
2 large eggs, beaten lightly
1 tablespoon (15 mL) olive oil

 

1.
In a bowl, mix together the ground chile and semolina. Make a well in the middle and place the eggs and olive oil in it.

2.
Mix with your hands, then knead for 10 minutes. Cover the dough, and let it sit for 30 minutes.

3.
Bring a large pot of salted water to a boil.

4.
Using a rolling pin (or a pasta machine), roll the dough very thin
inch [.8 mm] or thinner). Cut the dough into 1½-inch (3.5 cm) wide strips.

5.
Cook the noodles in the boiling salted water for 1 to 2 minutes, no more. Drain them, place them on a kitchen towel, and cover them with plastic wrap until you are ready to use them in your recipe.

Yield: 3 servings

Heat Scale: Medium

 

3 large eggs, at room temperature
6 jalapeño chiles, stems and seeds removed, coarsely chopped
2 teaspoons (10 mL) olive oil
2 cups (473 mL) unbleached all-purpose flour, plus more as needed
2 tablespoons (30 mL) water, plus more as needed

 

1.
In a food processor, combine the eggs, jalapeños, and olive oil and purée. Add the flour and continue to process until the dough forms a ball.

2.
If the mixture remains crumbly, add the water 1 teaspoon (5 mL) at a time until the dough forms a ball. Knead by hand for 10 minutes to increase the dough’s elasticity. Cover the dough and let it sit for 30 minutes.

3.
Using a pasta machine or a rolling pin and a well-floured work area, roll the dough out as thinly as possible (about a 4 on the Atlas hand-cranked pasta machine). Drape the sheets of rolled dough over the back of chairs and let them dry for about 10 minutes before cutting the pasta.

4.
With a sharp knife or a pasta machine, cut the sheets into thin strips to the desired width and hang them on a wooden rack to dry overnight. To cook, gently immerse the pasta in boiling salted water and cook for several minutes or until tender.

Yield: 3-4 servings

Heat Scale: Mild

 

3 tablespoons (45 mL) ground green chile (or substitute ¼ cup [59 mL] drained green chile finely minced or processed in a food processor to a paste consistency)
2 cups (473 mL) all-purpose flour
1 teaspoon (5 mL) salt
2 eggs, lightly beaten
2 tablespoons (30 mL) vegetable oil

 

1.
In a small, heavy skillet, sauté the green chile over low heat until the moisture has evaporated. Allow the chile to cool.

2.
Mix together all the ingredients to make a dough. If you are using an electric pasta machine and the dough still seems too dry, you may need to add some water, a tablespoon (15 mL) at a time, until the dough reaches the desired consistency.

3.
Cut or extrude the dough into the desired shape. Separate the dough, allow it to dry, and cook it in boiling, salted water for 2 to 3 minutes. Drain the pasta and serve it with your favorite sauce from Chapter 2.

Yield: 3-4 servings

Heat Scale: Mild

 

¼ cup (59 mL) smooth peanut butter, at room temperature
2-3 tablespoons red chile flakes
2 cups (473 mL) all-purpose flour
½ teaspoon (2.5 mL) salt
1 egg
Enough water to bring the egg to 1 cup (236 mL)

 

1.
In a bowl, combine all the ingredients and mix well. Using a rolling pin (or a pasta machine), roll the dough very thin
inch [.8 mm] or thinner). Cut it into 1½-inch (3.5 cm) wide strips.

Yield: 1 pound (454 g) pasta

Heat Scale: Medium

 

3 cups (708 mL) all-purpose flour
2 tablespoons (30 mL) ground cayenne
½ teaspoon (2.5 mL) paprika
½ teaspoon (2.5 mL) garlic salt
½ teaspoon (2.5 mL) onion salt
1 tablespoon (15 mL) vegetable oil
3 eggs, lightly beaten
Enough water to bring the liquid measurement to 1 cup (236 mL)

 

1.
In a bowl, combine the flour, cayenne, paprika, garlic salt, and onion salt and mix well. Combine the oil, eggs, and water and add this mixture to the dry ingredients. Using a rolling pin (or a pasta machine), roll the dough very thin
inch [.8 mm] or thinner). Cut it into 1½-inch (3.5 cm) wide strips.