1,001 Best Hot and Spicy Recipes (103 page)

 

½ pound (224 g) dried spaghetti
2 tablespoons (30 mL) extra virgin olive oil
2 cloves garlic, peeled and sliced
2 tablespoons (30 mL) butter
1 tablespoon (15 mL) freshly ground black pepper
1-2 cups (250-473 mL) grated pecorino romano cheese, divided
Salt, to taste
Hot sauce of your choice from Chapter 2, to taste

 

1.
In a large saucepan or stockpot, bring 4 quarts (3.8 L) salted water to a boil. Add the spaghetti and cook the pasta until al dente. Reserve at least 1 cup (236 mL) of the cooking liquid, then drain the pasta, but do not rinse it.

2.
Heat a small skillet over medium heat and add the olive oil. When the oil is hot, add the garlic and sauté until golden, but not brown. Remove the garlic, as it will continue to cook and burn. Add the butter and pepper to the pan.

3.
Return ½ to l cup (118 to 236 mL) of the cooking water to the saucepan, add the olive oil mixture and 1 cup (236 mL) of the cheese, stir, and heat over medium. Add the pasta and toss for about 3 minutes, until the cheese melts and the sauce coats the pasta, adding more reserved cooking liquid if it seems too dry. Taste and season with the salt and hot sauce.

4.
Place the pasta in a large bowl, top it with the reserved garlic, and serve it with the remaining cheese on the side.

Yield: 48 1½-inch (3.5 cm) square raviolis

Heat Scale: Medium

 

¼ cup (59 mL) chopped New Mexican green chile
3 cloves garlic, peeled and minced
1 (4½-ounce [126 g]) can chopped black olives
¾ cup (177 mL) firm tofu, shredded
¼ cup (59 mL) minced onion
¼ cup (59 mL) grated Parmesan cheese
1 tablespoon (15 mL) chopped cilantro
Cornstarch for dusting
1 (10-ounce [280 g]) package potsticker wrappers
1 egg white, beaten
Vegetable oil for frying

 

1.
In a bowl, combine the chiles, garlic, olives, tofu, onion, Parmesan, and cilantro. Chill until ready to use.

2.
Dust a baking sheet with cornstarch. Arrange as many wrappers as will fit on the baking sheet. Brush the wrappers with the egg white. Fill each wrapper with 1 rounded teaspoon (7.5 mL) of the filling. Fold each wrapper in half and seal all edges. Place the filled ravioli on a pan in a single layer. Continue the process until all the raviolis are filled and sealed.

3.
In a large, deep pot, heat the vegetable oil to 375°F (190°C). Fry the ravioli in batches until they are golden brown (about 30 to 45 seconds). Transfer the ravioli to paper towels with a slotted spoon to drain off excess oil. Freeze or serve immediately with your favorite sauces.

Yield: 4 to 6 servings

Heat Scale: Medium

 

24 ounces (672 g) linguine
½ cup (118 mL) chopped basil leaves
½ cup (118 mL) chopped cilantro leaves
2 cups (473 mL) chopped Italian parsley
1 cup (236 mL) vegetable stock
4 tablespoons (60 mL) olive oil
4 tablespoons (60 mL) toasted pine nuts
4 tablespoons (60 mL) grated Parmesan cheese
1 tablespoon (15 mL) crushed garlic
2 pasilla chiles, rehydrated, stems and seeds removed, chopped

1.
In a large pot, cook the pasta according to the package directions until it is al dente. Drain the pasta in a colander and transfer it to a serving bowl.

2.
In a food processor, blend the basil leaves, cilantro leaves, parsley, stock, olive oil, pine nuts, cheese, garlic, and chiles. Pour the pesto over the pasta and toss well. Serve immediately.

Yield: 8 servings

Heat Scale: Medium

 

1 teaspoon (5 mL) salt
¼ cup (118 mL) plus 4 tablespoons (60 mL) olive oil, divided
1 pound (454 g) flavored pasta, such as green or red chile or habanero
½ pound (224 g) mascarpone cheese, softened
1 teaspoon (5 mL) coarsely ground white pepper
½ teaspoon (2.5 mL) coarsely ground black pepper
4 ounces (112 g) gorgonzola cheese, crumbled
8 ounces (224 g) fontina cheese, cut into ¼-inch (.5 cm) cubes
¾ cup (177 mL) grated Parmesan cheese
1 habanero chile, stem and seeds removed, minced (or substitute 3 serrano chiles)
¼ cup (59 mL) minced Italian parsley
2 teaspoons (10 mL) chopped fresh thyme (or substitute 1 teaspoon [5 mL] dried thyme)
¾ teaspoon (3.75 mL) dried oregano
1 teaspoon (5 mL) dried savory
½ teaspoon (2.5 mL) salt
4-5 cups (.95-1.18 L) mixed greens, such as Boston Bibb lettuce, endive, escarole, and mizuna

 

1.
Bring a large pot of water to a boil. Add the salt and 2 tablespoons (30 mL) of the olive oil. Add the dry pasta and cook according to the package directions. Drain thoroughly and place the pasta in a large bowl lined with paper towels.

2.
In a small bowl, mix together the mascarpone, the remaining olive oil, and the ground peppers. Remove the towels from the pasta and mix in the mascarpone mixture. Add the gorgonzola, fontina, Parmesan, chile, parsley, thyme, oregano, savory, and salt and toss the mixture lightly.

3.
Arrange a bed of mixed greens on each plate and mound the pasta mixture on top. Serve immediately.

Yield: 8-10 servings

Heat Scale: Hot

1 (16-ounce [454 g]) can whole black olives, drained, rinsed, and thinly sliced
3 habanero chiles, stems and seeds removed, minced
½ cup (118 mL) white wine
2 tablespoons (30 mL) olive oil
1 cup (236 mL) chopped onion
¼ cup (59 mL) grated carrots
½ cup (118 mL) finely diced celery
3 cloves garlic, peeled and minced
8 ripe tomatoes (about 2 pounds [1.1 kg]) peeled, seeded, and chopped (or
substitute 1 [28-ounce (784 g)] can whole tomatoes, crushed)
¼ cup (59 mL) sun-dried tomatoes, rehydrated in white wine then finely chopped
1 (8-ounce [224 g]) can tomato paste (I recommend using the best quality you can find)
2 tablespoons (30 mL) dried basil (or substitute 4 tablespoons [60 mL] fresh, chopped)
2 teaspoons (10 mL) dried oregano (or substitute 4 tablespoons [60 mL] fresh, chopped)
1 bay leaf
¼ cup (59 mL) chopped Italian parsley
½ teaspoon (2.5 mL) rosemary, crushed
1 teaspoon (5 mL) sugar
1 tablespoon (15 mL) balsamic vinegar
2 cups (473 mL) Super-Rich Vegetable Stock (page 48), divided
1 pound (454 g) cooked lasagne noodles
1 or 2 (9-ounce [252 g]) packages frozen artichoke hearts (depending on how big a fan you are), cooked (or substitute 4 fresh zucchini, peeled, sliced horizontally, and steamed for 1 minute)
1 bunch fresh spinach, cleaned and steamed for 1 minute
1 pound (454 g) low-fat ricotta cheese
½ cup (118 mL) grated Parmesan cheese
1 cup (236 mL) shredded low-fat mozzarella cheese

1.
In a glass jar, combine the black olives, habaneros, and white wine. Place the jar in the refrigerator for 3 days, and, once a day, turn the jar upside down and shake it gently.

2.
In a large, heavy Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic and sauté for 2 minutes. Add the tomatoes, sun-dried tomatoes, and tomato paste and mix thoroughly.

3.
Bring the tomato mixture to a low boil and add the basil, oregano, bay leaf, parsley, rosemary, sugar, balsamic vinegar, and 1 cup (236 mL) of the stock. Cover and simmer the mixture for at least 1 hour, stirring occasionally. If the mixture becomes too thick, thin with the reserved stock.

4.
Preheat the oven to 350°F (180°C).

5.
Remove and discard the bay leaf. Spread ½ cup (118 mL) of the tomato sauce in a 9 × 13-inch (22.5 × 32.5 cm) baking dish. Place a layer of cooked lasagne noodles on top of the sauce. Thoroughly drain the olive-habanero mixture and spread one-third of it over the noodles. Top the olive mixture with one-third of the sliced artichokes (or zucchinis), and one-third of the steamed spinach leaves. Mix the three cheeses together and spread one-third of this mixture over the spinach. Pour 1 cup (236 mL) of the tomato sauce over this mixture, and then cover with more lasagne noodles. Repeat the whole process for two more layers, ending with the noodles and topping off with the tomato sauce.

6.
Bake for 45 minutes. (Or, cover and refrigerate and bake later; just allow the dish to reach room temperature before baking.)

Yield: 4 servings

Heat Scale: Mild without the cayenne, Medium with

 

2 tablespoons (30 mL) butter
3 cloves garlic, peeled and minced
1 teaspoon (5 mL) dried oregano
1 teaspoon (5 mL) dried thyme
1 teaspoon (5 mL) dried rosemary
1 small onion, peeled and chopped
1 (16-ounce [454 g]) can Italian plum tomatoes, chopped, with their juices
½ cup (118 mL) Absolute Peppar vodka
½ teaspoon (2.5 mL) ground cayenne
¾ cup (177 mL) half-and-half
1 cup (236 mL) freshly grated Parmesan cheese
12 ounces (336 g) fresh linguine (or substitute 8 ounces [224 g] driedlinguine, cooked according to the package instructions)
Finely chopped Italian parsley for garnish

 

1.
In a large skillet, melt the butter over medium heat. Add the garlic, oregano, thyme, rosemary, and onion and sauté for about 5 minutes. Add the tomatoes and their juices and simmer for about 10 minutes, stirring 3 to 4 times. Add the vodka and the cayenne, if using, and simmer for about 5 minutes. Add the cream and half the Parmesan. Simmer for about 4 minutes, or until the sauce thickens lightly. Add the linguine and stir until the sauce coats the pasta. Garnish with the parsley and sprinkle with the remaining Parmesan.

Yield: 4 servings

Heat Scale: Mild

 

4 large, fresh portobello mushrooms
¼ cup (59 mL) red wine vinegar
2 cloves garlic, peeled and minced
3 tablespoons (45 mL) olive oil, divided
1 cup (236 mL) safflower oil
⅓ cup (79 mL) fresh lemon juice
¼ cup (59 mL) tahini (sesame seed paste)
2 teaspoons (10 mL) soy sauce
1 tablespoon (15 mL) Worcestershire sauce
1 tablespoon (15 mL) strong whole-grain mustard
¼ cup (59 mL) freshly grated pecorino or Parmesan cheese
½ teaspoon (2.5 mL) imported curry powder (or substitute a curry powder from Chapter 1)
¾ teaspoon (3.75 mL) freshly ground black pepper
2 chipotle chiles in adobo
¼ teaspoon (1.25 mL) salt
12 ounces (336 g) fettuccine

 

1.
Clean the mushrooms and place them in a shallow glass pan. In a bowl, mix together the vinegar, garlic, and 2 tablespoons (30 mL) of the olive oil. Pour this mixture over the mushrooms and then turn the mushrooms to coat. Cover tightly and marinate for 1 hour at room temperature.

2.
While the mushrooms are marinating, make the sauce. In a blender, combine the safflower oil, lemon juice, tahini, soy sauce, Worcestershire sauce, mustard, cheese, curry powder, ¼ teaspoon (1.25 mL) of the black pepper, the chiles, and salt and blend until smooth, about 30 seconds. Allow the mixture to sit at room temperature.

3.
Cook the pasta according to the package instructions. When it is done, drain it thoroughly, return it to the cooking pot, add the remaining olive oil and black pepper, and toss. Keep the pasta warm. Remove the mushrooms from the marinade and grill them for 2 to 3 minutes on each side or, sauté them in a heavy skillet over medium heat for 4 to 5 minutes on each side.

4.
Divide the pasta among 4 warmed dinner plates, place a grilled mushroom on each serving of pasta, and top each mushroom with the sauce. Serve immediately.

Yield: 6 servings

Heat Scale: Mild