1,001 Best Hot and Spicy Recipes (118 page)

4.
Add the reserved grilled vegetables and mix gently. Add the olives, capers, and pine nuts and mix again. Chill this mixture for 24 hours.

Yield: 6 servings

Heat Scale: Medium

 

1 pound (454 g) carrots, julienned
4 teaspoons (20 mL) ground dried red New Mexican chile
2 tablespoons (30 mL) butter
1 tablespoon (15 mL) honey
½ teaspoon (2.5 mL) cinnamon

 

1.
Steam the carrots until tender but still slightly crisp.

2.
In a separate saucepan, combine the remaining ingredients and bring to a simmer. Simmer for 10 minutes.

3.
Add the carrots, toss them in the glaze until coated, and serve.

Yield: 4-6 servings

Heat Scale: Mild

 

2 tablespoons (30 mL) chopped jalapeño chiles
½ cup (118 mL) cream corn
½ cup (118 mL) cooked rice
½ cup (118 mL) grated cheddar cheese
¼ cup (59 mL) yellow cornmeal
¼ cup (59 mL) whole milk
¼ cup (59 mL) minced onion
¼ cup (59 mL) chopped black olives
1 egg, beaten
½ teaspoon (2.5 mL) ground cumin
½ teaspoon (2.5 mL) salt
⅛ teaspoon (.6 mL) baking powder

 

1.
Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) square baking dish.

2.
In a bowl, combine all the ingredients. Transfer the mixture to the prepared baking dish. Bake for 30 minutes or until set and lightly browned.

Yield: 8 servings

Heat Scale: Medium

 

3-4 tablespoons (45-60 mL) olive oil
1 medium onion, peeled and sliced ¼-inch (.5 cm) thick
4 small zucchini, halved lengthwise
1 tablespoon (15 mL) wine vinegar
1 canned chipotle in adobo, chopped
Chopped fresh cilantro or parsley for garnish

 

1.
In a sauté pan, heat the oil over medium heat. Add the onion and sauté until soft. Place the zucchini halves, cut-side down, on top of the onion. Reduce the heat, cover the pan, and cook for 20 minutes or until tender. Remove the vegetables and keep warm.

2.
Stir in the vinegar and chile. Add more oil if the mixture is dry. Simmer the marinade for a couple of minutes to blend the flavors.

3.
Place the zucchinis on a plate and top them with the onions. Pour the marinade over the top and allow to marinate for 15 to 20 minutes.

4.
Top with the chopped cilantro or parsley and serve either warm or at room temperature.

Yield: 6 servings

Heat Scale: Medium

 

4 green New Mexican chiles, roasted, peeled, stems and seeds removed,
chopped
1½ pounds (680 g) fresh broccoli, steamed but still firm, drained, and chopped
½ pound (224 g) mushrooms, sliced and sautéed briefly in butter
4 tablespoons (60 mL) butter or margarine
4 tablespoons (60 mL) all-purpose flour
2 cups (473 mL) milk
2 tablespoons (30 mL) grated onion
1¾ cups (413 mL) grated sharp cheddar cheese
½ teaspoon (2.5 mL) salt
½ teaspoon (2.5 mL) ground cayenne
½ teaspoon (2.5 mL) freshly ground black pepper

1.
Preheat the oven to 325°F (165°C).

2.
In a bowl, mix together the chiles, broccoli, and mushrooms. Transfer the mixture to a casserole dish.

3.
In a small saucepan, melt the butter over medium heat. Add the flour and simmer for 2 minutes. Reduce the heat, add the milk, and stir constantly until the mixture thickens. Add the onion, cheese, salt, cayenne, and black pepper and cook for 2 minutes, stirring constantly.

4.
Pour the cheese sauce over the vegetables. Cover and bake for 30 minutes.

Yield: 4-6 servings

Heat Scale: Mild

 

¼ cup (59 mL) olive oil
2 tablespoons (30 mL) red wine vinegar
1 tablespoon (15 mL) crushed red New Mexican chile, seeds included
1 tablespoon (15 mL) chopped fresh cilantro
¼ teaspoon (1.25 mL) crushed cumin seeds
4 ears of corn, cut into 2-inch (5 cm) lengths
1 bell pepper, stem and seeds removed, cut in wedges
2 large onions, cut into 1½-inch (3.5 cm) pieces
2 zucchini, cut in 1-inch (2.5 cm) rounds
1 cup (236 mL) cherry tomatoes

 

1.
In a saucepan, combine the oil, vinegar, chile, cilantro, and cumin. Simmer for a couple of minutes to blend the flavors.

2.
Thread the vegetables on skewers and grill for 7 to 10 minutes or until done, basting frequently with the marinade.

Yield: 24 tamales

Heat Scale: Mild

 

6 green New Mexico chiles, roasted, peeled, stems and seeds removed, chopped
2 cups (473 mL) whole kernel corn
¾ cup (177 mL) shredded cheddar cheese
24 corn husks
2 cups (473 mL) coarse blue corn meal
1 teaspoon (5 mL) salt
⅓ cup (79 mL) lard or shortening
2 cups (473 mL) Classic Chicken Stock (page 46)

1.
In a bowl, combine the chiles, corn, and cheese.

2.
Soak the corn husks in water to soften them.

3.
In a separate bowl, mix together the corn meal and salt. Slowly add the broth, stirring with a fork, until the mixture holds together. In a third bowl, whip the lard or shortening until fluffy. Add the masa to the shortening and continue to beat. Drop a teaspoonful (5 mL) of the dough into a glass of cold water. If the dough floats, it is ready. If it sinks, continue to beat it until it floats.

4.
To assemble, select corn husks that measure about 5 × 8 inches (12.5 × 20 cm) or overlap smaller ones together. Place 2 tablespoons (30 mL) of the masa in the center of one husk and pat or spread the dough evenly into a 2 × 3-inch (5 × 7.5 cm) rectangle. Place about 2 to 3 tablespoons (30 to 45 mL) of the filling down the center and top with some cheese. Fold the husk around the masa and filling, being careful not to squeeze the tamale. There are two basic ways of folding the husks. The first is to take two strips of the corn husks and firmly tie each end of the tamale. This method works well with smaller corn husks. The second method is to fold the tapered end over the filled husk, and then fold the remaining end over it. Tie the tamale around the middle with a strip of the corn husk to keep the ends folded down. Assemble and fold all the tamales.

5.
Place a rack in the bottom of a steamer or large pot. Make sure the rack is high enough to keep the tamales above the water. Place the tamales on the rack, folded side down, or, if the pot is large enough, stand them up. Do not pack them tightly, as they need room to expand as they cook. Cover the tamales with additional husks or a towel to absorb the moisture. Bring the water to a boil, reduce to a gentle boil, and steam for an hour for each dozen tamales or until done. To test for doneness, open one end of the husk. If the masa pulls away from the wrapper, it is done.

Yield: 4-6 servings

Heat Scale: Medium

 

5 jalapeño chiles, stems and seeds removed, chopped
12 ounces (336 mL) beer, at room temperature
3 large onions, peeled and sliced in ¼-inch (.5 cm) thick rings, separated
1⅓ cups (315 mL) all-purpose flour
1 egg, beaten
Vegetable oil for frying

 

1.
In a blender, combine the chiles with a little of the beer and purée.

2.
In a bowl, combine the puréed chiles, remaining beer, onions, flour, and egg.

3.
Pour about 1 to 1½ inches (2.5 to 3.5 cm) of oil in a skillet and heat it to 350°F (180°C).

4.
Dip the rings in the batter and drain the excess. Fry them in the oil until golden brown and transfer to paper towels to drain.

Yield: 8 servings

Heat Scale: Medium

 

⅔ cup (158 mL) buttermilk
6 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
2 large white onions, peeled and cut into ¼-inch (.5 cm) thick rings
6 cups (1.42 L) vegetable oil
4 cups (.95 L) all-purpose flour
Salt, to taste
Ground hot red New Mexican chile, such as chimayo, to taste

 

1.
In a blender, blend the buttermilk and chile until only small bits of chile are still visible. Pour this mixture into a large bowl. Add the onions, completely coating each one. Cover the onion-buttermilk mixture and let it stand at room temperature for at least 4 hours, but not more than 5 hours.

2.
Preheat the oven to 200°F (100°C).

3.
Line a baking sheet with paper towels. In a deep pan, heat the oil to 325°F (165°C). Transfer the onion rings to a colander and let any excess liquid drain off. Thoroughly dredge one-fourth of the onion rings in flour. The more flour that sticks, the better.

4.
Fry the onion rings in the oil until golden brown, 3 to 4 minutes. Using tongs, transfer the onion rings to the paper towels. Repeat until all the rings are fried. Keep the rings warm in the oven while you fry the other batches. Sprinkle with salt and dust lightly with ground red chile.

Yield: 4 servings

Heat Scale: Varies

 

3 tablespoons (45 mL) extra virgin olive oil
4 medium to large fresh red Italian peppers, washed, quartered, stems and seeds removed (or substitute red jalapeños)
1 ounce (28 g) grated pecorino cheese
1 ounce (28 g) grated white bread crumbs
1 tablespoon (15 mL) fresh capers
1 pinch dried oregano
Crushed red chile, to taste
Salt, to taste

1.
In a large pan, heat the olive oil over medium heat. Cut the peppers in vertical slices and sauté them for about 5 minutes. Remove the peppers set them aside. Remove half of the olive oil from the pan and discard it. Add the cheese, bread crumbs, capers, oregano, crushed red chile, and salt. Stir to mix well, return the pepper strips to the pan, and cook for 2 minutes. Remove from the heat and let sit for about 10 minutes to blend the flavors.

Yield: 4 servings

Heat Scale: Medium

 

5 tablespoons (75 mL) olive oil
2 onions, peeled and chopped
4 red and yellow bell peppers; quartered; stems, seeds, and ribs removed; thinly sliced
1 clove garlic, peeled and minced
Salt, to taste
1 pound (454 g) ripe tomatoes, peeled and chopped
2 teaspoons (10 mL) crushed red chile, or more to taste
Freshly ground black pepper, to taste
1 tablespoon (15 mL) chopped Italian parsley

 

1.
In a large pan, heat the olive oil over medium heat. Add the onions and sauté for 5 minutes, stirring well. Add the pepper strips, garlic, and salt and sauté for 10 minutes, stirring well. Add the tomatoes and crushed red chile, cover, and cook over low heat for about 30 minutes, stirring occasionally and making sure the mixture doesn’t burn. Add pepper to taste and stir in the parsley.

Yield: 4-6 servings

Heat Scale: Mild

 

1 medium zucchini, julienned
½ teaspoon (2.5 mL) salt
2 tablespoons (30 mL) distilled white vinegar
2 tablespoons (30 mL) butter or vegetable oil
1 small onion, peeled and chopped
2 teaspoons (10 mL) hot Hungarian paprika
2 tablespoons (30 mL) finely chopped fresh dill (or substitute 2 teaspoons
[10 mL] dried dill)
2 tablespoons (30 mL) all-purpose flour
⅓ cup (79 mL) sour cream

 

1.
In a bowl, sprinkle the zucchini with the salt and vinegar and toss to coat. Let the mixture stand for 15 minutes. Drain off and reserve the liquid that accumulates.