1,001 Best Hot and Spicy Recipes (113 page)

 

¾ pound (336 g) dried beans
2 tablespoons (30 mL) vegetable oil
1 cup (236 mL) coarsely chopped onion
3 cloves garlic, peeled and minced
3 jalapeños, stems and seeds removed, chopped
1 tablespoon (15 mL) chopped fresh ginger
2 (3-inch [7.5 cm]) sticks cinnamon
1 teaspoon (5 mL) turmeric
2 cardamom seeds
1 tablespoon (15 mL) Hurry Curry (page 29)
1 cup (236 mL) chopped tomato
½ teaspoon (2.5 mL) salt
½ teaspoon (2.5 mL) sugar
½ cup (118 mL) water

1.
In a large pot, cover the beans with water and soak them overnight in the refrigerator. Drain and wash the beans, return them to the pot, and cover them with fresh water. Bring the beans to a boil, then reduce the heat to a simmer. Cook the beans until they are soft, about 1 to 1½ hours. Drain the beans.

2.
In a large, heavy skillet, heat the oil. Add the onion and sauté for 3 minutes. Add the garlic and reduce the heat to a simmer. Add the chiles, ginger, cinnamon, turmeric, cardamom, curry powder, tomato, salt, sugar, and water, cover, and simmer for 20 to 30 minutes.

3.
Add the drained beans and simmer for an additional 20 minutes.

Yield: 6 servings

Heat Scale: Mild

 

1½ pounds (680 g) dried chickpeas
3 tablespoons (45 mL) olive oil
¾ cup (177 mL) grated onion (red onion preferred)
2 fresh green chiles, such as jalapeños, stems and seeds removed, sliced
½ teaspoon (2.5 mL) ground cumin
¾ teaspoon (3.75 mL) hot paprika
1 teaspoon (5 mL) freshly grated ginger
½ teaspoon (2.5 mL) ground cinnamon
1 (½-inch [1 cm]) saffron thread, crushed
2½ cups (591 mL) peeled, chopped tomatoes
1 teaspoon (5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
3 tablespoons (45 mL) chopped parsley
2 teaspoons (10 mL) chopped fresh cilantro

 

1.
Put the chickpeas in a pot, add water to cover, and soak them overnight in the refrigerator. Drain the chickpeas, rinse them, and place them in a large, heavy casserole. Add fresh water to cover by 2 inches (5 cm). Bring the water to a boil, reduce the heat to a simmer, and simmer for at least 1 hour, until they are tender. Drain well and set aside.

2.
In a large skillet, heat the oil over medium heat. Add the onion and chile and sauté for 1 minute. Add the cumin, paprika, ginger, cinnamon, and saffron, and sauté for 1 minute. Stir in the tomatoes, salt, pepper, parsley, cilantro, and the drained chickpeas.

3.
Cover the skillet and simmer gently for 15 to 20 minutes, stirring once or twice.

Yield: 4-6 servings

Heat Scale: Mild

 

1 cup (236 mL) dried chickpeas
2 tablespoons (30 mL) olive oil
2 cups (473 mL) chopped onions
2 garlic cloves, peeled and minced
1 cup (236 mL) sliced carrots
2 fresh green chiles, such as jalapeños, stems and seeds removed, sliced
1 cup (236 mL) sliced zucchini
2 cups (473 mL) chopped tomatoes
1 teaspoon (5 mL) ground cumin
1 teaspoon (5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
2½ cups (591 mL) Super-Rich Vegetable Stock (page 48)
½ cup (118 mL) raisins
Juice of 1 fresh lemon
¼ cup (59 mL) chopped green onions, white part only
2 tablespoons (30 mL) chopped fresh cilantro

 

1.
Put the chickpeas in a large bowl or pot, add water to cover, and soak them overnight in the refrigerator. Drain and rinse the chickpeas and place them in a large, heavy casserole. Add cold water to cover, bring to a boil, and cook the chickpeas until tender, about 1 hour. (The cooking time depends on the age of the chickpeas and your altitude.) Drain the chickpeas, chop them coarsely, and set them aside.

2.
In a large, heavy skillet, heat the oil over medium heat. Add the onion, garlic, carrots, chiles, and zucchini and sauté for 3 minutes. Add the tomatoes, cumin, salt, and pepper, and simmer for 2 minutes.

3.
Add the stock and raisins and bring the mixture to a boil. Add the chopped chickpeas, reduce the heat to a simmer, cover, and simmer for 25 minutes.

4.
Stir in the lemon juice, green onions, and cilantro and serve.

Yield: 6 servings

Heat Scale: Medium

 

½ teaspoon (2.5 mL) ground cayenne
1 cup (236 mL) dried yellow split peas, cleaned and rinsed
¼ teaspoon (1.25 mL) ground turmeric
3 cups (708 mL) water
1 tablespoon (15 mL) vegetable oil
4 serrano chiles, stems and seeds removed, chopped
1 tablespoon (15 mL) minced fresh ginger
½ cup (118 mL) chopped onions
1 clove garlic, peeled and chopped
1 teaspoon (5 mL) ground coriander
½ teaspoon (2.5 mL) ground cumin
1 medium tomato, peeled and chopped
2 cups (473 mL) cooked white rice (optional)
Flaked coconut for garnish
Chopped fresh cilantro for garnish

 

1.
In a large saucepan, combine the cayenne, split peas, turmeric, and water. Bring the mixture to a boil, reduce the heat, and simmer, partially covered, for 45 minutes or until the peas are tender and the mixture is the consistency of a thick soup.

2.
In a heavy skillet, heat the oil over medium heat. Add the serrano chiles, ginger, onions, and garlic and sauté until soft. Add the coriander, cumin, and tomato and cook for 5 more minutes. Add the tomato mixture to the bean mixture and simmer until heated through.

3.
To serve, place some rice in the bottom of a bowl and ladle the dal over the top. Garnish with the coconut and cilantro.

Yield: 4-6 servings.

Heat Scale: Varies

 

Vegetable oil for frying
3 sweet potatoes, peeled and cut lengthwise into strips slightly thicker than ¼ inch (.5 cm)
Salt, to taste
Ground habanero, to taste (or substitute piquin or cayenne)

 

1.
In a fryer or a deep saucepan, heat the oil. When the oil is hot enough that a drop of water bounces on it, add a few of the sweet potato strips and fry them until they are lightly browned, 2 to 3 minutes. Drain the strips on paper towels and salt them lightly. Repeat this process with the remaining strips, adjusting the frying time if necessary. Keep the finished fries hot in the oven. Sprinkle the fries with salt and ground habanero and toss to coat.

 

Variation

After draining the strips, refry them for extra crispness before spicing them.

Yield: 5-6 servings

Heat Scale: Medium to Hot

 

4 cups (.95 L) diced, peeled raw potatoes
½ teaspoon (2.5 mL) salt
1 egg yolk
2 tablespoons (30 mL) cornstarch
2 tablespoons (30 mL) butter
1½ cups (354 mL) chopped onion
½ cup (118 mL) freshly grated Parmesan cheese
½ cup (118 mL) small-curd, low-fat creamed cottage cheese
¼ cup (59 mL) chopped fresh aji chiles (or substitute yellow wax hot or jalapeño)
¼ cup (59 mL) vegetable oil

1.
Put the potatoes in a large saucepan with water to cover. Add the salt. Bring to a boil and cook until tender, 10 to 15 minutes. Drain and mash. Add the egg yolk and cornstarch and mix well.

2.
In a sauté pan, melt the butter over medium heat. Add the onions and sauté until golden. Add the cheeses and the chile and mix well.

3.
Shape the mashed potato mixture into 10 balls, stuffing some of the cheese-chile mixture in the center of each. Refrigerate for 30 minutes.

4.
In a skillet, heat the oil over medium heat. Flatten the balls slightly and sauté them until well browned on both sides.

Yield: 6 servings

Heat Scale: Medium

 

¾ cup (177 mL) salted, roasted peanuts
½-¾ cup (118-177 mL) half-and-half
Salt, to taste
Freshly ground black pepper, to taste
2-3 fresh rocoto chiles, stems and seeds removed (or substitute 5 jalapeños)
½ cup (118 mL) grated Monterey Jack cheese (or substitute Meunster)
3 green onions, some of the green parts included
6 medium boiling potatoes, peeled
6 Bibb (Boston) lettuce leaves
6 hard-boiled eggs, halved lengthwise
12 ripe olives, halved lengthwise
Chopped cilantro for garnish

 

1.
In a blender, purée the peanuts, ½ cup (118 mL) half-and-half, the salt, the pepper, the chiles, the cheese, and the green onions. The mixture should resemble mayonnaise. If it seems too thick, add more half-and-half, a little at a time.

2.
Boil the potatoes until they are tender enough to pierce with the tip of a sharp knife. Do not overcook. Drain the potatoes, cool them slightly, and then halve them lengthwise.

3.
On each of six individual plates, place a lettuce leaf and 2 potato halves (cut-side down). Drizzle with the sauce and garnish with the hard-boiled egg, olives, and cilantro.

Yield: 8 servings

Heat Scale: Medium

 

Juice of 1 small lemon
1 teaspoon (5 mL) ground aji chile (or substitute New Mexican)
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
1 medium onion, peeled, thinly sliced, and separated into rings
1½ cups (354 mL) grated cheese (Monterey Jack or Meunster preferred)
2 fresh rocoto chiles, halved, seeds and stems removed (or substitute yel- low wax hot or jalapeños)
½ teaspoon (2.5 mL) turmeric
1-1½ cups (236-354 mL) half-and-half
⅓ cup (79 mL) olive oil
8 Bibb (Boston) lettuce leaves
8 medium potatoes, boiled, peeled, and halved lengthwise
4 hard-boiled eggs, halved lengthwise
2-3 ears cooked corn on the cob, each cut into 8 (2-inch [5 cm]) sections
½ cup (118 mL) sliced black olives

 

1.
In a ceramic bowl, combine the lemon juice, ground chile, salt, black pepper, and onion slices. Marinate at room temperature for 1 to 2 hours.

2.
In a blender purée the cheese, fresh chiles, turmeric, and 1 cup (236 mL) of the half-and-half. If the mixture seems too thick, add more half-and-half, a little at a time.

3.
In a skillet, heat the oil over medium heat. Pour in the cheese-cream mixture and reduce the heat to very low. Cook for a few minutes, stirring constantly, until the sauce is smooth, thick, and creamy.

4.
Arrange the lettuce leaves on a platter or on individual plates. Top the leaves with the potatoes, cut-side down, and pour the sauce over the potatoes. Garnish with the eggs, corn slices, and olives.

5.
Drain the onion rings and mop up any excess oil with paper towels. Arrange the onion rings over the potatoes.

Yield: 6-8 servings

Heat Scale: Medium