1,001 Best Hot and Spicy Recipes (107 page)

5.
Add the noodles and toss to coat. Stir in the cabbage and green onions and serve.

Yield: 4 servings

Heat Scale: Medium-Hot

 

2 cups (473 mL) Super-Rich Vegetable Stock (page 48)
3 tablespoons (45 mL) hot Chile Oil (page 16)
1 tablespoon (15 mL) minced garlic
1 tablespoon (15 mL) minced ginger
1 tablespoon (15 mL) vegetable oil
1 tablespoon (15 mL) sesame paste
2 teaspoons (10 mL) sesame oil
1 green onion, chopped
½ pound (224 g) cooked spaghetti noodles
¼ cup (59 mL) chopped leafy green vegetable, such as spinach or Chinese
cabbage

 

1.
In a large pot, combine the stock, chile oil, garlic, ginger, vegetable oil, sesame paste, sesame oil, and green onion and heat through. Add the noodles and green vegetable to the sauce and heat through.

2.
Divide the noodles among serving bowls.

Yield: 4 servings

Heat Scale: Medium to Hot

 

16 ounces (454 g) firm tofu
3 tablespoons (45 mL) Chile Oil (page 16; or substitute 3 tablespoons [45 mL] corn oil and 1 teaspoon [5 mL] crushed, dried santaka, Thai, or 2 tea- spoons [10 mL] New Mexican red chile [see Note])
1½ pounds (680 g) baby bok choy, washed and coarsely chopped
4 cloves garlic, peeled and minced
6 green onions, sliced
1 red bell pepper, stem and seeds removed, julienned
4 tablespoons (60 mL) water
4 tablespoons (60 mL) soy sauce
2 dried shiitake mushrooms, rehydrated and sliced
¾ cup (177 mL) coarsely chopped water chestnuts or jicama
2 teaspoons (10 mL) sugar
2 teaspoons (10 mL) crushed, dried santaka, Thai, or New Mexican red chile
1½ teaspoons (7.5 mL) cornstarch or arrowroot mixed with 2 tablespoons (30 mL) water
4 cups (.95 L) cooked rice

 

1.
Cut the tofu into 1-inch (2.5 cm) slices and place them on paper or linen towels. Cover them with more towels. Place a cookie sheet on top of the tofu and place several weights (such as canned goods) on top to help squeeze the excess liquid out of the tofu. Press for 15 to 20 minutes. Cut the tofu into 1-inch (2.5 cm) cubes.

2.
In a large sauté pan or a wok, heat the oil over medium-high heat. Add the tofu cubes and sauté, turning them when necessary, to achieve a golden brown color. Transfer the cubes to paper towels to drain.

3.
In a large skillet with a lid, combine the bok choy, garlic, green onions, bell pepper, and water. Cover and steam over medium heat until the bok choy is tender, about 5 minutes.

4.
Uncover the skillet and add the tofu, mushrooms, water chestnuts, sugar, crushed red chile, and cornstarch mixture and toss to mix. Cook, stirring lightly, until the sauce boils. Reduce the heat and simmer for 1 minute.

5.
Serve immediately over the hot, cooked rice.

Yield: 4 servings

Heat Scale: Medium-Hot

 

1 small pineapple, peeled and cored
3 tablespoons (45 mL) Chile Oil (page 16), divided
1 tablespoon (15 mL) minced fresh ginger
3 cloves garlic, peeled and minced
2 tablespoons (30 mL) minced onion
2 tablespoons (30 mL) rice vinegar
½ cup (118 mL) water
¾ cup (177 mL) brown rice syrup
3 tablespoons (45 mL) miso
1 teaspoon (5 mL) shoyu soy sauce
8 ounces (224 g) 5-grain tempeh, cubed
1 teaspoon (5 mL) sesame oil
2 dried Thai chiles
¼ cup (59 mL) cubed red bell pepper
½ cup (118 mL) coarsely chopped onion
1 cup (236 mL) sliced bok choy
½ cup (118 mL) chopped jicama
¾ cup (177 mL) bean sprouts
¼ cup (59 mL) sliced mushrooms

 

1.
Cut the fresh pineapple into ½-inch (1 cm) cubes and set aside 1½ cups (354 mL) of it. Purée some of the remaining pineapple in a food processor, drain, measure out 2 tablespoons (30 mL), and set the pulp aside. Refrigerate the remaining fruit.

2.
In a small wok or heavy skillet, heat 1 teaspoon (5 mL) of the oil over high heat. Add the ginger, garlic, and onion and sauté for 30 seconds, stirring so the garlic doesn’t burn.

3.
Add 5 teaspoons (25 mL) of the remaining oil, the vinegar, and the water and stir. Add the 2 tablespoons (30 mL) puréed pineapple, rice syrup, miso, and shoyu and stir until the miso is dissolved. Stir in the cubed pineapple, remove the mixture from the heat, and set it aside.

4.
In a wok or large skillet, heat the remaining 1 tablespoon (15 mL) chile oil over high heat. Add the cubed tempeh and sauté it until it is crisp. Transfer the tempeh to paper towels to drain.

5.
Wipe out the wok with a paper towel. Heat the sesame oil in the wok over high heat and quickly sauté the Thai chiles, bell pepper, onion, bok choy, jicama, bean sprouts, and mushrooms until they are heated through but still crisp. Remove the chiles, stir in the reserved tempeh and pineapple sauce, and heat through. Serve immediately over a rice pilaf.

Yield: 5-6 servings

Heat Scale: Medium

 

2 cups (473 mL) chopped firm tofu
2 tablespoons (30 mL) canola oil
¾ cup (177 mL) chopped onion
¼ cup (59 mL) chopped green bell pepper
¼ cup (59 mL) chopped celery
1 (8-ounce [224 g]) can tomato sauce
1½ teaspoons (7.5 mL) vegetarian Worcestershire sauce or tamari
½ teaspoon (2.5 mL) salt
⅛ teaspoon (.6 mL) freshly ground black pepper
1 tablespoon (15 mL) vinegar
¼ cup (59 mL) commercial habanero catsup (or substitute ¼ cup [59 mL]
tomato catsup plus ¼ cup [59 mL] chopped green chile, 1 chopped serrano,
or 1 chopped jalapeño)
1 teaspoon (5 mL) sugar

 

1.
Drain the tofu and weight it down on paper towels to drain off any excess liquid. Crumble it into a bowl and set it aside.

2.
In a medium skillet, heat the oil over medium heat. Add the onion, bell pepper, and celery and sauté for about 3 minutes. Add the crumbled tofu and toss lightly.

3.
Stir in the tomato sauce, Worcestershire, salt, pepper, vinegar, catsup, and sugar. Add a little water if the mixture looks too thick. Reduce the heat to a simmer, cover, and simmer for 20 minutes.

4.
Serve the mixture on toasted buns.

Yield: 6 servings

Heat Scale: Medium

 

1 tablespoon (15 mL) plus 1 teaspoon (5 mL) safflower oil, divided
1 small onion, peeled and chopped
1 shallot, peeled and chopped
2 cloves garlic, peeled and minced
1 tablespoon (15 mL) curry powder of your choice from Chapter 1
½ teaspoon (2.5 mL) ground cayenne
1 teaspoon (5 mL) ground cumin
¼ cup (59 mL) plain nonfat yogurt
1 tablespoon (15 mL) prepared mango chutney
1 red bell pepper, stem and seeds removed, julienned
1 yellow bell pepper, stem and seeds removed, julienned
1 green bell pepper, stem and seeds removed, chopped
1 red onion, peeled and chopped
12 (4-inch [10 cm]) corn tortillas

 

1.
In a small skillet, heat 1 teaspoon (5 mL) of the oil over medium heat. Add the onions and sauté until golden brown. Add the shallot, garlic, curry powder, cayenne, and cumin and sauté for another minute, then remove the skillet from the heat.

2.
In a bowl, mix together the yogurt, the chutney, and the sautéed mixture, and refrigerate this mixture. In a medium skillet, heat the remaining oil over medium heat. Add the bell peppers and red onion and sauté until they are soft, but still slightly crisp.

3.
Place the tortillas in a tortilla warmer (or between two cloths), and microwave for 25 seconds. Remove the tortillas from the microwave and the curry mixture from the refrigerator and place the sautéed vegetables on a platter. Allow each person to construct his or her own tacos, or make them all up ahead of time.

Yield: 6-8 servings

Heat Scale: Varies

 

Layer 1: 2 cups (473 mL) cooked rice or rice with vermicelli (Rice-a-Roni
works well)
Layer 2: 2 cups (473 mL) cooked elbow macaroni
Layer 3: 1 cup (236 mL) cooked lentils
Layer 4: 1 cup (236 mL) spicy tomato sauce, meatless spaghetti sauce, or
salsa picante of your choice
Layer 5: 3 large yellow onions, sliced thin and fried in oil until very brown
and toasty (very important)
Layer 6: 1 cup (236 mL) cooked chickpeas

 

Sauces:
Garlic-Vinegar Sauce:
6 cloves garlic, mashed
4 tablespoons (60 mL) distilled white vinegar
½ cup (118 mL) water
2 tablespoons (30 mL) lemon juice
1 teaspoon (5 mL) ground cumin
1 pinch salt

 

1.
Combine all the ingredients in a jar and shake well.

2.
On a serving platter or large plate, pile on each layer successively, in proportion with the volume in the recipe. Sprinkle with the garlic-vinegar sauce and the hot sauce. Garnish with parsley.

Yield: 4 servings

Heat Scale: Medium

 

4 cups (.95 L) all-purpose flour
2 teaspoons (10 mL) baking powder
1¼ teaspoon (6.25 mL) salt, divided
¼ cup (59 mL) plus 4 tablespoons (60 mL) vegetable oil, divided
3 cups (708 mL) water, divided
2 cloves garlic, minced
1 tablespoon (15 mL) minced ginger
1 Scotch bonnet chile, stem and seeds removed, minced (or substitute
habanero or 2 fresh cayenne chiles)
1 onion, peeled and diced
3 tablespoons (45 mL) imported curry powder (or substitute a curry pow- der from Chapter 1)
1 teaspoon (5 mL) dried thyme
½ teaspoon (2.5 mL) ground cloves
½ teaspoon (2.5 mL) freshly ground black pepper
3 cups (708 mL) cooked, peeled, and diced potato
2 tablespoons (30 mL) tamarind paste dissolved in ¼ cup (59 mL) water (optional)
1 (15-ounce [420 g]) can chickpeas, drained
Vegetable oil for frying

 

1.
To make the dough, sift together the flour, baking powder, and 1 teaspoon (5 mL) of the salt in a bowl. Gradually stir in ¼ cup (59 mL) of the oil and enough water to form a ball with the dough (about 1 cup [236 mL]). Knead for 5 minutes or until soft. Form the dough into a ball, cover, and let rise for 15 minutes.

2.
In a skillet, heat 1-2 tablespoons (15-30 mL) of the remaining oil over medium heat. Add the garlic, ginger, and chile and sauté for a couple of minutes. Add the onions, curry powder, thyme, cloves, pepper, and the remaining salt and sauté until the onions are soft. Add the potatoes, 2 cups (473 mL) water, tamarind, and chickpeas and simmer for 15 minutes, until soft but not mushy.

3.
Divide the dough into 4 equal balls. Flatten each and roll it out into a circle 8 to 9 inches (20 to 22.5 cm) in diameter. Heat the remaining 2 tablespoons (30 mL) oil in a skillet until very hot (a drop of water will sizzle). Reduce the heat and place the rotis in the skillet. Cook for 2 to 3 minutes, until browned, then turn and brown the other side. Remove the rotis from the oil and cover them with a towel until ready to serve.

4.
To serve, place about a cup (236 mL) of the filling in the center of a roti. Fold over the sides and fold up the ends, as you would with a burrito. Serve accompanied by a chutney from Chapter 1 and a Caribbean hot sauce from Chapter 2.