1,001 Best Hot and Spicy Recipes (115 page)

Yield: 4 servings

Heat Scale: Medium

 

4 pounds (1.82 kg) yams
1 teaspoon (5 mL) salt
2 cloves garlic, peeled
1 stick cinnamon
¼ cup (59 mL) melted butter
1 tablespoon (15 mL) ground red piri-piri chile (or substitute cayenne)

 

1.
Peel the yams and slice them ½-inch thick. Place them in a casserole and add water to cover. Add the salt, garlic, and cinnamon. Bring the water to a boil, reduce the heat, and simmer until tender, about 15 to 20 minutes.

2.
Drain the yams and arrange them on a heated platter. Drizzle the butter over the top, sprinkle the yams with the ground chile, and serve.

Yield: 6-8 servings

Heat Scale: Medium

 

2 tablespoons (30 mL) butter
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
¼ pound (113 g) ground beef
3 small, fresh, hot red chiles, such as serranos or jalapeños, stems removed, minced
½ teaspoon (2.5 mL) ground nutmeg
6 shallots, peeled and chopped, or 6 green onions, chopped
3 cups (708 mL) cooked, mashed potatoes
2 eggs, separated
Vegetable oil for frying

 

1.
In a sauté pan, melt the butter over medium heat. Add the onion and garlic and sauté until golden brown. Add the beef, chiles, and nutmeg and toss until the meat browns well. Stir in the shallots or green onions and cook for three more minutes.

2.
Combine the meat mixture with the potatoes and add the egg yolks. Beat until well combined. Let the mixture cool, then refrigerate for 30 minutes.

3.
Remove the mixture from the refrigerator and roll it into balls the size and shape of an egg.

4.
In a deep fryer, heat the oil to 350 to 375°F (180 to 190°C). Beat the egg whites until just frothy and dip the balls in the egg whites. Deep-fry until the balls are golden brown. Drain the fried balls on paper towels.

Yield: 4 servings

Heat Scale: Medium

 

½ pound (224 g) small potatoes (all approximately the same size)
¼ teaspoon (1.25 mL) salt
2 serrano or jalapeño chiles, stems and seeds removed, minced
¼ cup (59 mL) finely chopped green onions
2 teaspoons (10 mL) fresh lime juice
2 tablespoons (30 mL) thick coconut milk
¼ teaspoon (1.25 mL) freshly grated nutmeg
2 tablespoons (30 mL) chopped cilantro

1.
Put the scrubbed potatoes in a large pot and cover them with water. Bring the water to a boil and boil the potatoes for 15 to 20 minutes or until a fork can easily pierce them. Drain the potatoes, let them cool, and peel them.

2.
Place the potatoes in a bowl. Add the salt, chiles, green onion, lime juice, coconut milk, and nutmeg and mash very coarsely.

3.
Mound the potato mixture in a serving bowl, sprinkle it with the cilantro, and chill it in the refrigerator until serving time.

Yield: 4-6 servings

Heat Scale: Medium

 

2 tablespoons (30 mL) butter
4 green onions, chopped
1 clove garlic, peeled and minced
1 pound (454 g) mushrooms, cleaned and sliced
2 fresh tomatoes, peeled, seeded, and diced
2 fresh aji chiles, stems and seeds removed, minced (or substitute yellow wax hot or jalapeño)
1 tablespoon (15 mL) minced fresh cilantro
½ cup (118 mL) shredded Münster or cheddar cheese

 

1.
In a medium skillet, melt the butter over medium heat. Add the green onions and garlic and sauté for 1 minute, then add the mushrooms and toss to coat them with the sautéed mixture. Sauté for a minute or two. Add the tomatoes and chiles and stir them into the mushrooms. Simmer, covered, for 5 minutes.

2.
Drain off any excess liquid from the sautéed mixture and add the cilantro and cheese. Simmer until the cheese just melts.

Yield: 6 servings

Heat Scale: Mild

 

3 pasilla chiles, toasted, stems and seeds removed
4 cloves garlic, peeled
3 tablespoons (45 mL) butter
1-2 tablespoons (15-30 mL) oil
¾ cup (177 mL) thinly sliced onion
4 cloves garlic, peeled and minced
1 pound (454 g) wild mushrooms, left whole if small, thickly sliced if large
¼ cup (59 mL) chopped epazote

 

1.
Soak the toasted chiles in hot water for 15 minutes. Drain them and reserve the water. Place the chiles in a blender with the 4 whole garlic cloves and purée, adding a few tablespoons (30-45 mL) of the reserved water to make a thick sauce.

2.
In a large sauté pan, heat the butter and oil over low heat. Add the onions and minced garlic and sauté for 1 minute, stirring constantly, so the garlic doesn’t burn.

3.
Add the mushrooms and toss them with the onion mixture for 2 minutes. Add the chile purée and epazote and simmer for 5 minutes. Serve hot.

Yield: 5 servings

Heat Scale: Medium

 

3 tablespoons (45 mL) olive oil
1½ cups (354 mL) thinly sliced carrots
2 cups (473 mL) thinly sliced onion
3 jalapeño chiles, stems and seeds removed, sliced into rings
5 cups (1.2 L) cleaned, sliced mushrooms
2 bay leaves
½ teaspoon (2.5 mL) salt
1 tablespoon (15 mL) Mexican oregano
1 tablespoon (15 mL) dried thyme
¼ teaspoon (1.25 mL) ground cumin
1 tablespoon (15 mL) whole black peppercorns, coarsely ground in a food processor
5 cloves garlic, peeled and minced
¼ cup (59 mL) apple cider vinegar

 

1.
In a sauté pan, heat the oil over medium heat. Add the carrots, onion, chiles, and mushrooms, and sauté for 1 minute, tossing and stirring. Add the bay leaves, salt, oregano, thyme, cumin, ground peppercorns, garlic, and vinegar. Cover and simmer for 15 minutes.

2.
Remove the bay leaves. Serve the mushrooms hot, or chill the mixture for several hours and serve cold.

Yield: 20-22 husks

Heat Scale: Mild

 

2 dried aji chiles, stems and seeds removed, soaked in hot water for
20 minutes (or substitute ancho, pasilla, or New Mexican)
4 cups (.95 L) fresh young corn kernels, or substitute 4 cups (.95 L) defrosted frozen corn kernels
⅓ cup (79 mL) milk
2 eggs
¼ teaspoon (1.25 mL) freshly ground black pepper
½ teaspoon (2.5 mL) salt
4 tablespoons achiote oil (or substitute 2 tablespoons [30 mL] butter,
2 tablespoons [30 mL] olive oil, and ½ teaspoon [2.5 mL] paprika)
¾ cup (177 mL) minced onions
1 clove garlic, peeled and minced
¼ cup (59 mL) grated Parmesan cheese
20-22 dried corn husks

 

1.
In a blender, combine the chiles, corn, and milk in a blender and purée on high for 20 seconds. Add the eggs, black pepper, and salt and blend for 15 seconds or until the mixture is thick.

2.
In a large, heavy skillet, heat the achiote oil over medium heat. When the oil is hot, add the onions and sauté until they are almost softened. Add the garlic and sauté for 30 seconds, taking care that it does not burn.

3.
Pour the puréed corn mixture into the skillet and reduce the heat to low. Simmer, uncovered, for 5 to 7 minutes, stirring frequently, until the mixture thickens. Stir in the grated cheese and keep stirring until it melts. Remove the skillet from the heat.

4.
Place 2 tablespoons (30 mL) of the seasoned corn in each cornhusk and roll the husk around the mixture, tucking in the ends. Tie each individual husk with kitchen string.

5.
Stack the husks on a steamer rack and steam them in a large pot for 2 hours.

Yield: 4 servings

Heat Scale: Medium

 

¾ teaspoon (3.75 mL) salt, divided
1 small white or green cabbage, finely shredded
2 tablespoons (30 mL) olive oil
1 cup (236 mL) chopped onion
2 medium tomatoes, peeled and chopped
2 fresh rocoto chiles, stems and seeds removed, chopped (or substitute jalapeños)
¼ teaspoon (1.25 mL) freshly ground black pepper
3 tablespoons (45 mL) chopped cilantro
4 medium potatoes, cooked, peeled, and quartered

 

1.
Bring a large pot of water to a boil, add ½ teaspoon (2.5 mL) of the salt and the cabbage and simmer for 4 to 5 minutes. Drain thoroughly and set aside.

2.
In a large skillet, heat the oil over medium heat. Add the onion and sauté until it is soft. Add the tomatoes, chile, remaining salt, pepper, and cilantro and simmer for 1 minute, until the mixture is well blended.

3.
Add the drained cabbage and the potatoes and heat thoroughly.

Yield: 4 servings

Heat Scale: Medium

 

½ teaspoon (2.5 mL) salt
1 small green cabbage, finely shredded
2 tablespoons (30 mL) olive oil
1 cup (236 mL) diced onion
1 fresh habanero chile, seeds and stem removed, minced (or substitute
3 jalapeños)
1 bell pepper, stem and seeds removed, chopped
2 tablespoons (30 mL) chopped cilantro
2 tomatoes, peeled, seeded, and chopped
½ cup (118 mL) dry white wine

 

1.
Bring a large pot of water to a boil. Add the salt and the cabbage. Bring the water back to a boil and simmer the cabbage for 3 to 4 minutes. Drain the cabbage and set it aside.

2.
In a large skillet, heat the oil over medium heat. Add the onion, chile, bell pepper, cilantro, and tomatoes and sauté until the onion is soft.

3.
Add the drained cabbage and pour the wine over the top. Cover the skillet and simmer the mixture for 4 to 5 minutes, until it is hot.

Yield: 3 servings

Heat Scale: Mild

 

1 pound (454 g) yellow potatoes, cooked, peeled, and pressed through a fine sieve
1 rocoto chile, stem and seeds removed, ground or finely grated (or substitute jalapeño)
3 tablespoons (45 mL) grated onion
1 tablespoon (15 mL) fresh lime juice
3-5 tablespoons (45-75 mL) olive oil
Bibb lettuce leaves for serving
3 large, ripe avocados
2 ears fresh corn, cooked and cut into rounds
12 prawns or shrimp, cooked, peeled, deveined, drizzled with olive oil, and
sprinkled with ground red chile
12 black olives
Salt, to taste
Freshly ground black pepper, to taste