1,001 Best Hot and Spicy Recipes (109 page)
Read 1,001 Best Hot and Spicy Recipes Online
Authors: Dave Dewitt
Tags: #Cooking, #Specific Ingredients, #Herbs; Spices; Condiments
Yield: 4 servings
Heat Scale: Medium to Hot
Pat Chapman, the “King of Curries” in England, collected this recipe on one of his many trips to the subcontinent, where they grow over sixty types of lentils, or dals. According to Pat, “In Nepal, these lentils are either eaten freshly picked, when they are lovely and soft, or in the more familiar dried form.” Since it is impossible to obtain these legumes fresh outside the subcontinent, he uses dried lentils. There is a difference, of course, but who is to say which is better? (Note: This recipe requires advance preparation.)
2 ounces (56 g) whole black urad dal (a black-skinned white lentil available in Asian markets)
2 ounces (56 g) whole red masoor dal (an orange-red lentil with green skin available in Asian markets)
2 ounces (56 g) whole green moong dal (available in Asian markets)
2 ounces (56 g) split yellow chana dal (yellow split peas available in Asian markets)
3-4 tablespoons (45-60 mL) ghee (or substitute vegetable oil)
½ cup (118 mL) finely chopped onion
4 cloves garlic, peeled and finely chopped
1 tablespoon (15 mL) grated ginger
1 teaspoon (5 mL) ground cumin
1 teaspoon (5 mL) ground coriander
1 teaspoon (5 mL) garam masala, store-bought or homemade
1 teaspoon (5 mL) ground turmeric
1 teaspoon (5 mL) ground red chile, such as New Mexican
Salt, to taste
Chopped fresh cilantro for garnish
2 ounces (56 g) whole red masoor dal (an orange-red lentil with green skin available in Asian markets)
2 ounces (56 g) whole green moong dal (available in Asian markets)
2 ounces (56 g) split yellow chana dal (yellow split peas available in Asian markets)
3-4 tablespoons (45-60 mL) ghee (or substitute vegetable oil)
½ cup (118 mL) finely chopped onion
4 cloves garlic, peeled and finely chopped
1 tablespoon (15 mL) grated ginger
1 teaspoon (5 mL) ground cumin
1 teaspoon (5 mL) ground coriander
1 teaspoon (5 mL) garam masala, store-bought or homemade
1 teaspoon (5 mL) ground turmeric
1 teaspoon (5 mL) ground red chile, such as New Mexican
Salt, to taste
Chopped fresh cilantro for garnish
1.
Pick over the lentils and remove any grit or impurities. Combine them in a bowl, cover them with water, and soak for at least 4 hours, adding more water if necessary. Drain, rinse several times, and drain again.
Pick over the lentils and remove any grit or impurities. Combine them in a bowl, cover them with water, and soak for at least 4 hours, adding more water if necessary. Drain, rinse several times, and drain again.
2.
Measure twice the lentils’ volume of water into a large saucepan and bring it to a boil over high heat. Add the lentils, reduce the heat, and simmer for 30 minutes, stirring occasionally as the water is absorbed.
Measure twice the lentils’ volume of water into a large saucepan and bring it to a boil over high heat. Add the lentils, reduce the heat, and simmer for 30 minutes, stirring occasionally as the water is absorbed.
3.
Heat a wok over medium-high heat and add the ghee. When the ghee is hot, add the onions, garlic, and ginger. Stir-fry the mixture until fragrant, about 2 minutes. Add the spices and stir-fry for about 5 more minutes, adding a little water if needed to prevent sticking.
Heat a wok over medium-high heat and add the ghee. When the ghee is hot, add the onions, garlic, and ginger. Stir-fry the mixture until fragrant, about 2 minutes. Add the spices and stir-fry for about 5 more minutes, adding a little water if needed to prevent sticking.
4.
Add the stir-fry mixture to the lentils and stir to mix well. Taste for seasonings and add salt as needed.
Add the stir-fry mixture to the lentils and stir to mix well. Taste for seasonings and add salt as needed.
5.
To serve, place the lentils in a large bowl and garnish with the cilantro.
To serve, place the lentils in a large bowl and garnish with the cilantro.
THIRTEEN
Vegetables and Other Accompaniments
If you think the international hot and spicy recipes so far are rather eclectic, this chapter will amaze you. The worldwide diversity of chile peppers are combined here with nearly everything you can imagine to make side dishes. I start with all the combinations and permutations of rice and other grains, such as like quinoa; proceed to legumes, such as beans, peas, and chickpeas; move on to potatoes of all kinds, including sweet potatoes and yams; explore garden vegetables from around the world, plus fruits that are served as vegetables, such as chiles themselves and avocados; examine fruits such as bananas, mangos, and breadfruit and their relationships to the hot pods; and finally settle on some miscellaneous side dishes. Enjoy the ride—it’s really fun.
Yield: 4 servings
Heat Scale: Medium
Oxala is the highest Orixa of the Bahian gods of Brazil, the king of the universe. The Catholic counterpart is Jesus. His day is Friday, his color is white, his greeting is exe e baba, and his element is the whole universe. This is his favorite dish, and the recipe comes from Tita Libin.
2 tablespoons (30 mL) olive oil
½ cup (118 mL) minced onion
1 dried malagueta chile, stems and seeds removed, crushed (or substitute piquin, Thai, or Japanese)
1 cup (236 mL) uncooked white rice
½ cup (118 mL) boiling water
1½ cups (354 mL) coconut milk
½ cup (118 mL) minced onion
1 dried malagueta chile, stems and seeds removed, crushed (or substitute piquin, Thai, or Japanese)
1 cup (236 mL) uncooked white rice
½ cup (118 mL) boiling water
1½ cups (354 mL) coconut milk
1.
In a saucepan with a lid, heat the oil over medium heat. Add the onion and chiles and sauté until the onions are soft. Add the rice and continue to sauté until the rice turns opaque.
In a saucepan with a lid, heat the oil over medium heat. Add the onion and chiles and sauté until the onions are soft. Add the rice and continue to sauté until the rice turns opaque.
2.
Combine the water and coconut milk, add it to the pot, and bring it to a boil. Lower the heat, cover, and simmer for 30 minutes or until the rice is tender.
Combine the water and coconut milk, add it to the pot, and bring it to a boil. Lower the heat, cover, and simmer for 30 minutes or until the rice is tender.
3.
Fluff the rice with a fork before serving.
Coconut-Chile RiceFluff the rice with a fork before serving.
Yield: 4-6 servings
Heat Scale: Hot
Coconuts are plentiful in Belize and all along the Caribbean coast of Central and South America. This Belizean recipe comes from Nancy Gerlach, who was almost beaned on the head by one while sitting on the porch of our temporary family residence on Ambergris Caye.
2 tablespoons (30 mL) butter
1 cup (236 mL) grated fresh coconut
1 small onion, peeled and chopped fine
1 habanero chile, stem and seeds removed, minced (or substitute 3 jalapeños)
1 cup (236 mL) uncooked white rice
1 cup (236 mL) coconut milk
1½ cups (354 mL) Classic Chicken Stock (page 46)
Minced cilantro for garnish
1 cup (236 mL) grated fresh coconut
1 small onion, peeled and chopped fine
1 habanero chile, stem and seeds removed, minced (or substitute 3 jalapeños)
1 cup (236 mL) uncooked white rice
1 cup (236 mL) coconut milk
1½ cups (354 mL) Classic Chicken Stock (page 46)
Minced cilantro for garnish
1.
In a saucepan with a lid, melt the butter over medium heat. Add the grated coconut and sauté for a couple of minutes or until it starts to brown. Add the onion and habanero and sauté until the onion is soft.
In a saucepan with a lid, melt the butter over medium heat. Add the grated coconut and sauté for a couple of minutes or until it starts to brown. Add the onion and habanero and sauté until the onion is soft.
2.
Add the rice and sauté until it turns light brown.
Add the rice and sauté until it turns light brown.
3.
In separate pot, bring the coconut milk and chicken stock to a boil. Add the rice mixture, reduce the heat, and simmer, covered, until the rice is done, about 25 to 30 minutes. Serve the rice garnished with the minced cilantro.
Arroz con Coco y Pasas (Colombian Coconut Rice with Raisins)In separate pot, bring the coconut milk and chicken stock to a boil. Add the rice mixture, reduce the heat, and simmer, covered, until the rice is done, about 25 to 30 minutes. Serve the rice garnished with the minced cilantro.
Yield: 6 servings
Heat Scale: Medium
Rice cooked with coconut milk has a unique flavor and is part of the Spanish-Indian cuisine of Colombia. The Colombians on the coasts prefer rice, just as those in the interior depend on corn and potatoes. As a side dish, this delicious rice can be served with grilled meats or fish. (Note: This recipe requires advance preparation.)
2 cups (473 mL) shredded coconut
4 cups (.95 L) water
½ teaspoon (2.5 mL) salt
3 tablespoons (45 mL) butter, divided
1 teaspoon (5 mL) sugar
½ cup (118 mL) raisins
½ habanero chile, seeds and stem removed, minced (or substitute 1½ jalapeños)
¼ cup (59 mL) finely chopped onion
1½ cups (354 mL) uncooked rice
4 cups (.95 L) water
½ teaspoon (2.5 mL) salt
3 tablespoons (45 mL) butter, divided
1 teaspoon (5 mL) sugar
½ cup (118 mL) raisins
½ habanero chile, seeds and stem removed, minced (or substitute 1½ jalapeños)
¼ cup (59 mL) finely chopped onion
1½ cups (354 mL) uncooked rice
1.
In a bowl, soak the coconut in the water for at least 3 hours. Drain the coconut milk through a strainer into a separate bowl, squeezing out as much juice as possible. Reserve the coconut milk and discard the meat.
In a bowl, soak the coconut in the water for at least 3 hours. Drain the coconut milk through a strainer into a separate bowl, squeezing out as much juice as possible. Reserve the coconut milk and discard the meat.
2.
In a saucepan, combine 3 cups (708 mL) of the coconut milk, the salt, 2 tablespoons (30 mL) of the butter, the sugar, the raisins, and the habanero. Bring the mixture to a boil, then lower the heat and simmer gently for 3 minutes.
In a saucepan, combine 3 cups (708 mL) of the coconut milk, the salt, 2 tablespoons (30 mL) of the butter, the sugar, the raisins, and the habanero. Bring the mixture to a boil, then lower the heat and simmer gently for 3 minutes.
3.
In a small skillet, melt the remaining 1 tablespoon (15 mL) butter over medium heat. Add the onion and sauté until it is soft. Add the onion to the simmering mixture and stir in the rice. Cook, covered, for 20 to 25 minutes, stirring once or twice to check for sticking. If the mixture starts to stick, add some of the remaining coconut liquid and stir thoroughly.
Arroz con Chiles Poblanos Rojos (Rice with Red Poblano Chiles)In a small skillet, melt the remaining 1 tablespoon (15 mL) butter over medium heat. Add the onion and sauté until it is soft. Add the onion to the simmering mixture and stir in the rice. Cook, covered, for 20 to 25 minutes, stirring once or twice to check for sticking. If the mixture starts to stick, add some of the remaining coconut liquid and stir thoroughly.
Yield: 4-6 servings
Heat Scale: Medium
The addition of green tomatoes (or tomatillos) and sliced hard-boiled eggs makes this rice recipe from Nuevo León in Mexico unusual. The roasted red poblano chile adds color and a dash of heat. Serve the rice with a chicken dish from Chapter 10.
3 tablespoons (45 mL) olive oil
2 cups (473 mL) uncooked rice
1 cup (236 mL) minced onion
2 cloves garlic, peeled and minced
2 jalapeño chiles, stems and seeds removed, cut into thin rings
1 cup (236 mL) chopped tomatillos (or substitute green tomatoes)
½ teaspoon (2.5 mL) ground cumin
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
4 cups (.95 L) Basic Beef Stock (page 46)
2 red poblano chiles, roasted, peeled, stems and seeds removed, chopped fine
2 hard-boiled eggs, sliced
2 cups (473 mL) uncooked rice
1 cup (236 mL) minced onion
2 cloves garlic, peeled and minced
2 jalapeño chiles, stems and seeds removed, cut into thin rings
1 cup (236 mL) chopped tomatillos (or substitute green tomatoes)
½ teaspoon (2.5 mL) ground cumin
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
4 cups (.95 L) Basic Beef Stock (page 46)
2 red poblano chiles, roasted, peeled, stems and seeds removed, chopped fine
2 hard-boiled eggs, sliced
1.
In a medium saucepan, heat the oil over medium heat. Add the rice, onion, garlic, jalapeños, tomatillos, cumin, salt, and pepper and sauté for 2 minutes, or until the rice turns golden. Stir in the broth, bring the mixture to a boil, cover, and reduce the heat. Cook the rice for 20 to 30 minutes.
In a medium saucepan, heat the oil over medium heat. Add the rice, onion, garlic, jalapeños, tomatillos, cumin, salt, and pepper and sauté for 2 minutes, or until the rice turns golden. Stir in the broth, bring the mixture to a boil, cover, and reduce the heat. Cook the rice for 20 to 30 minutes.
2.
Stir in the red poblano chiles and the eggs and serve.
Arroz Con Rajas y Elotes (Rice with Sliced Chiles and Corn)Stir in the red poblano chiles and the eggs and serve.
Yield: 4 servings
Heat Scale: Mild
Rice, chiles, and corn combine together in this delicious side dish from Veracruz. Serve it with a Mexican fish recipe from Chapter 11, befitting Veracruz’s seaside location.
4 tablespoons (60 mL) vegetable oil, divided
1 cup (236 mL) uncooked rice
1 cup (236 mL) chopped onion
2 cloves garlic, peeled and minced
2 cups (473 mL) water
½ teaspoon (2.5 mL) salt
4 poblano chiles, roasted, peeled, stems and seeds removed, cut into thin strips
¾ cup (177 mL) canned or frozen whole kernel corn
¼ cup (59 mL) heavy cream
¾ cup (177 mL) grated gruyere cheese
1 cup (236 mL) uncooked rice
1 cup (236 mL) chopped onion
2 cloves garlic, peeled and minced
2 cups (473 mL) water
½ teaspoon (2.5 mL) salt
4 poblano chiles, roasted, peeled, stems and seeds removed, cut into thin strips
¾ cup (177 mL) canned or frozen whole kernel corn
¼ cup (59 mL) heavy cream
¾ cup (177 mL) grated gruyere cheese
1.
Preheat the oven to 350°F (180°C).
Preheat the oven to 350°F (180°C).
2.
In a saucepan, heat 3 tablespoons (45 mL) of the oil over low heat. Add the rice and sauté, stirring, until it turns golden, about 1 minute. Add half of the chopped onion and all of the garlic and sauté for 1 more minute. Add the water and salt, bring the mixture to a boil, reduce the heat to a simmer, cover, and cook for 20 minutes.
In a saucepan, heat 3 tablespoons (45 mL) of the oil over low heat. Add the rice and sauté, stirring, until it turns golden, about 1 minute. Add half of the chopped onion and all of the garlic and sauté for 1 more minute. Add the water and salt, bring the mixture to a boil, reduce the heat to a simmer, cover, and cook for 20 minutes.
3.
In a small skillet, heat the remaining 1 tablespoon (15 mL) oil over medium heat. Add the remaining chopped onion and sauté for 1 minute. Add the chopped chiles and sauté for 30 seconds. Add the corn and the cream and heat the mixture over a low heat. Do not boil.
In a small skillet, heat the remaining 1 tablespoon (15 mL) oil over medium heat. Add the remaining chopped onion and sauté for 1 minute. Add the chopped chiles and sauté for 30 seconds. Add the corn and the cream and heat the mixture over a low heat. Do not boil.
4.
Spoon the cooked rice into a small, ovenproof, glass baking dish (such as a Pyrex dish) and mix in the sautéed chile-corn-cream sauté. Cover the mixture with the grated cheese and bake for 10 to 15 minutes or until the cheese has melted and the mixture is heated through.
Spiced Indian Fried RiceSpoon the cooked rice into a small, ovenproof, glass baking dish (such as a Pyrex dish) and mix in the sautéed chile-corn-cream sauté. Cover the mixture with the grated cheese and bake for 10 to 15 minutes or until the cheese has melted and the mixture is heated through.
Yield: 6-8 servings
Heat Scale: Medium
This side dish from Trinidad resembles a pilaf, and, in fact, it can be baked rather than cooked on the stove. The key to the taste is the mixture of spices, which reflects the East Indian influence in the cookery of the West Indies. Serve this with any Caribbean meat, poultry, or seafood entrée in this book.
¼ cup (59 mL) vegetable oil or ghee
1 large onion, peeled and minced
2 cups (473 mL) uncooked long-grain white rice
½ teaspoon (2.5 mL) ground cayenne
½ teaspoon (2.5 mL) ground cloves
½ teaspoon (2.5 mL) ground cardamom
½ teaspoon (2.5 mL) ground cinnamon
½ teaspoon (2.5 mL) ground cumin
4 cups (.95 L) water
1 large onion, peeled and minced
2 cups (473 mL) uncooked long-grain white rice
½ teaspoon (2.5 mL) ground cayenne
½ teaspoon (2.5 mL) ground cloves
½ teaspoon (2.5 mL) ground cardamom
½ teaspoon (2.5 mL) ground cinnamon
½ teaspoon (2.5 mL) ground cumin
4 cups (.95 L) water
1.
In a saucepan with a lid, heat the oil over medium heat. Add the onion and sauté until soft. Add the rice and sauté until it is golden brown. Stir in the spices, add the water, and stir again.
In a saucepan with a lid, heat the oil over medium heat. Add the onion and sauté until soft. Add the rice and sauté until it is golden brown. Stir in the spices, add the water, and stir again.
2.
Cover the pan and cook over low heat for about 20 minutes. Remove the pan from the heat, stir the rice, and let it sit for 5 or 10 minutes before serving.
Cover the pan and cook over low heat for about 20 minutes. Remove the pan from the heat, stir the rice, and let it sit for 5 or 10 minutes before serving.
Variations
Transfer the rice mixture to a ceramic baking dish and bake, covered, in a 350°F (180°C) oven for about 40 minutes. Remove the top during the last 10 minutes for a crispier rice. Chicken or beef stock may be substituted for the water to match the rice to a main dish. Substitute a curry paste for the spices.
Reggae RiceYield: 6 servings
Heat Scale: Medium-Hot
Similar rice recipes are found all over the Caribbean—just like reggae music, even though Jamaica claims the genre. Serve this spicy side dish with jerk-style meat or grilled fish.
2 tablespoons (30 mL) vegetable oil
½ cup (118 mL) chopped onion
2 cloves garlic, peeled and minced
½ cup (118 mL) grated carrot
¼ cup (59 mL) chopped bell pepper
1 Scotch bonnet chile, stem and seeds removed, minced (or substitute
1 habanero)
2 cups (473 mL) uncooked rice
4 cups (.95 L) boiling water
1 teaspoon (5 mL) salt
¼ teaspoon (1.25 mL) freshly ground white pepper
½ cup (118 mL) chopped onion
2 cloves garlic, peeled and minced
½ cup (118 mL) grated carrot
¼ cup (59 mL) chopped bell pepper
1 Scotch bonnet chile, stem and seeds removed, minced (or substitute
1 habanero)
2 cups (473 mL) uncooked rice
4 cups (.95 L) boiling water
1 teaspoon (5 mL) salt
¼ teaspoon (1.25 mL) freshly ground white pepper
1.
In a large, heavy skillet, heat the oil over medium heat. Add the onion, garlic, carrot, bell pepper, and chile and sauté for 2 minutes.
In a large, heavy skillet, heat the oil over medium heat. Add the onion, garlic, carrot, bell pepper, and chile and sauté for 2 minutes.
2.
Add the rice and toss and stir for 1 minute.
Add the rice and toss and stir for 1 minute.
3.
Transfer the sautéed mixture to a large saucepan. Add the boiling water, salt, and pepper, and bring to a boil. Reduce the heat to a simmer, cover, and cook for 20 minutes, or until all the water is absorbed.
Island-Style Okra and RiceTransfer the sautéed mixture to a large saucepan. Add the boiling water, salt, and pepper, and bring to a boil. Reduce the heat to a simmer, cover, and cook for 20 minutes, or until all the water is absorbed.
Yield: 4-6 servings
Heat Scale: Medium
This traditional Barbadian dish, with salt beef and salt fish (or salted codfish) harkens back to the days when salting was used to preserve food. Salted meats and fish are still a part of the food tradition on many of the Caribbean islands. Just boil and rinse, boil and rinse, to remove the excess salt. You can substitute minced beef and fresh grouper or snapper, but the dish will not taste like the traditional Barbadian recipe. (Note: This recipe requires advance preparation.)
4 ounces (112 g) salt beef, cut into ½-inch (1 cm) pieces
½ pound (224 g) salted codfish, soaked overnight in the refrigerator
2 tablespoons (30 mL) vegetable oil
2 cups (473 mL) chopped onion
2 cloves garlic, peeled and chopped
6 cups (1.4 L) boiling water
6 okra pods, cut crosswise into 4 pieces
1 habanero chile, seeds and stem removed, minced
2 cups (473 mL) uncooked rice
½ pound (224 g) salted codfish, soaked overnight in the refrigerator
2 tablespoons (30 mL) vegetable oil
2 cups (473 mL) chopped onion
2 cloves garlic, peeled and chopped
6 cups (1.4 L) boiling water
6 okra pods, cut crosswise into 4 pieces
1 habanero chile, seeds and stem removed, minced
2 cups (473 mL) uncooked rice
1.
Bring 2 separate pots of water to a boil. Add the beef to one and the soaked codfish to the other. Reduce the heat to a simmer and cook for 15 minutes. Drain the pots and remove the bones from the cod. Reserve the beef and the fish.
Bring 2 separate pots of water to a boil. Add the beef to one and the soaked codfish to the other. Reduce the heat to a simmer and cook for 15 minutes. Drain the pots and remove the bones from the cod. Reserve the beef and the fish.
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