1,001 Best Hot and Spicy Recipes (119 page)

2.
In a skillet, heat the oil over medium heat. Add the onion and sauté until softened. Add the zucchini, paprika, and dill. Cover the pan and cook until the squash is done but still crisp, about 10 minutes.

3.
In a bowl, mix together the flour and 3 tablespoons (45 mL) of the reserved zucchini liquid. Add this mixture to the zucchini and heat for a couple of minutes to cook the flour. Stir in the sour cream and cook, stirring gently, until the sauce has thickened.

Yield: 6 servings

Heat Scale: Medium

 

4 cups (.95 L) chopped carrots
2 tablespoons (30 mL) honey
1 tablespoon (15 mL) freshly grated ginger
1 jalapeño chile, stem and seeds removed, minced
⅓ cup (79 mL) butter
2 teaspoons (10 mL) grated orange zest
3 tablespoons (45 mL) fresh orange juice
2 teaspoons (10 mL) dill weed
1 teaspoon (5 mL) salt
¼ teaspoon (1.25 mL) freshly ground white pepper

1.
Combine all the ingredients in a heavy, nonstick saucepan and add just enough water to barely cover. Bring the mixture to a boil, reduce the heat to a simmer, and simmer for 10 to 12 minutes, until the carrots are just tender and the water has evaporated.

Yield: 4 servings

Heat Scale: Mild

 

1 tablespoon (15 mL) palm or vegetable oil
1 cup (236 mL) chopped onion
3 garlic cloves, peeled and minced
¼ cup (59 mL) unsalted smooth peanut butter
2 pounds (1.1 kg) tomatoes, peeled, seeded, and puréed
1 teaspoon (5 mL) thyme
3½ cups (826 mL) water
2 hot green chiles, such as jalapeños, stems and seeds removed, chopped
½ cup (118 mL) Super-Rich Vegetable Stock (page 48), boiled and reduced
to ¼ cup (59 mL)
¼ teaspoon (1.25 mL) ground allspice
1 teaspoon (5 mL) salt
⅔ cup (158 mL) Super-Rich Vegetable Stock (page 48)
2 carrots, sliced
2 cups (473 mL) shredded white cabbage
1 cup (236 mL) fresh okra, washed and trimmed
½ cup (118 mL) chopped red bell pepper

 

1.
In a large, heavy skillet, heat the oil over medium heat. Add the onion and garlic and sauté for 3 minutes, stirring to prevent the garlic from burning. Stir in the peanut butter and tomatoes and simmer for 1 minute.

2.
Add the thyme, water, chiles, reduced vegetable stock, allspice, and salt and bring the mixture to a boil. Reduce the heat to a simmer and simmer for 30 minutes, uncovered, stirring occasionally to make sure it doesn’t burn. This is the sauce for the vegetables, and it should be just slightly thick.

3.
In a medium saucepan, bring the ⅔ cup (158 mL) stock to a boil; add the carrots, cabbage, okra, and bell pepper and reduce the heat to a simmer. Cook the vegetables until they are just barely tender. Drain the vegetables and transfer them to a warm serving dish. Pour the sauce over the vegetables and serve immediately.

Yield: 4-6 servings

Heat Scale: Medium

 

3 tablespoons (45 mL) vegetable oil
3 shallots, peeled and chopped
3 cloves garlic, peeled and minced
3 red serrano or jalapeño chiles, stems and seeds removed, minced
½ teaspoon (2.5 mL) shrimp paste
2 cups (473 mL) coconut milk
½ teaspoon (2.5 mL) white peppercorns, crushed
3 cucumbers, peeled, seeded, and cut into ½-inch (.5 cm) slices
Fried shallots for garnish (optional)

 

1.
In a heavy skillet, heat the oil over medium heat. Add the shallots, garlic, and chiles. Reduce the heat to low and sauté for 2 minutes. Mix in the shrimp paste and simmer for 1 minute.

2.
Pour in the coconut milk and bring the mixture to a boil. Reduce the heat and simmer for 3 minutes.

3.
Add the white pepper and cucumbers and simmer, uncovered, until the cucumbers are tender and the sauce starts to thicken slightly, 5 to 7 minutes.

Yield: 6 servings

Heat Scale: Medium

 

1 large eggplant
½ pound (224 g) lean ground pork
1 green onions, peeled and chopped
1 clove garlic, peeled and minced
1 tablespoon (15 mL) fish sauce
1 tablespoon (15 mL) oyster sauce
1 tablespoon (15 mL) soy sauce
4 large shrimp, cooked, peeled, and chopped
Salt, to taste
Freshly ground black pepper, to taste
1 green onion, sliced
3 serrano or jalapeño chiles, stems and seeds removed, coarsely chopped

1.
Pierce the eggplant several times with a fork. Holding the stem with tongs or a long fork, stand it up over hot coals (or a gas flame) until the skin on the bottom is thoroughly charred. Lay it down on its side and continue cooking in this manner, turning when necessary, to char the entire eggplant on the outside and cook it through on the inside. Wash off the black crust under cool running water. Tear the eggplant into manageable pieces, place them on a warm platter, and set aside.

2.
In a large sauté pan or wok, combine the pork, chopped green onions, and garlic. Quickly brown the pork. Stir in the fish sauce, oyster sauce, and soy sauce and bring the mixture to a quick boil. Add the shrimp and heat through. Add salt and pepper to taste. Pour this mixture over the eggplant. Garnish with the sliced green onions and the chopped chiles.

Yield: About 8 sheaves

Heat Scale: Mild

 

For the Fish Paste:
1 pound (454 g) firm white fish
1 tablespoon (15 mL) light soy sauce
1 tablespoon (15 mL) dry sherry
1 teaspoon (5 mL) ground fresh ginger
½ cup (118 mL) sliced green onions
2 egg whites
4 tablespoons (60 mL) cornstarch

 

1.
In a blender or food processor, combine all the ingredients and blend to a paste. The paste should have the consistency of cookie dough. If it is not dry enough, add more cornstarch.

 

For the Asparagus:
1 pound (454 g) asparagus
2 cups (473 mL) vegetable oil
1 cup (236 mL) fish paste
4 teaspoons (20 mL) spicy catsup
Asian chile paste to taste

 

1.
In a wok or other deep, heavy vessel, heat the oil over medium heat. Take 3 or 4 asparagus spears in one hand and about 2 or 3 tablespoons (30 or 45 mL) fish paste in the other. Wrap the fish paste around the middle of the sheave to bind it together. Drop it into the hot oil and deep-fry for about 3 minutes, or until the fish paste is set and just beginning to brown. Remove and drain the sheaves. Repeat, cooking three or four sheaves at a time. Combine the remaining fish sauce with chile paste and drizzle it over the cooked sheaves.

Yield: 4 servings

Heat Scale: Mild

 

8 poblano or fresh green New Mexican chiles
¾ pound (336 g) flounder, snapper, or any white fish fillets, flaked
½ cup (118 mL) cooked rice
4 green onions, chopped, green parts included
2 cloves garlic, peeled and minced
1 tablespoon (15 mL) fish sauce
1 teaspoon (5 mL) minced fresh ginger
Juice of 1 lemon
Banana leaves or aluminum foil

 

1.
Slit each chile from the stem to the tip, being careful not to cut completely through the chile to the other side. Remove the membrane and the seeds.

2.
In a bowl, combine the fish, rice, green onions, garlic, fish sauce, ginger, and lemon juice and toss until thoroughly mixed.

3.
Stuff each chile with the mixture and wrap the chiles, two to a packet, tightly in the banana leaves or aluminum foil.

4.
Place the packets in a bamboo steamer or colander over boiling water. Cover and steam for 20 to 25 minutes.

5.
Serve the chiles with any juices from the packet poured over the top.

Yield: 4 servings

Heat Scale: Hot

 

2 cups (473 mL) rice vinegar
1 tablespoon (15 mL) white sugar
1 teaspoon (5 mL) salt
¼ cup (59 mL) cucumber slices
¼ cup (59 mL) cauliflower florets
¼ cup (59 mL) bite-size pieces red bell pepper
¼ cup (59 mL) bite-size pieces green bell pepper
¼ cup (59 mL) bite-size pieces carrots
¼ cup (59 mL) broccoli florets
¼ cup (59 mL) bite-size pieces celery
¼ cup (59 mL) bite-size pieces jicama
6 cloves garlic, peeled and finely chopped
6 fresh santaka chiles, stems and seeds removed, finely chopped (or substitute piquins or 10 serranos)
3 shallots, peeled and finely chopped
½ white onion, finely chopped
¾ cup (177 mL) peanut oil
⅓ cup (79 mL) sesame seeds, roasted in a dry skillet

 

1.
In a large saucepan, bring the vinegar, sugar, and salt to a boil. Cook each vegetable separately in the mixture, until they are slightly cooked but still crunchy. Set the vegetables aside after they are cooked.

2.
In a food processor, combine the garlic, chiles, and shallots and blend them to a paste. If the paste seems too thick, blend in a tablespoon (15 mL) of oil.

3.
In a wok, heat the oil over high heat. Add the paste and fry for 2 to 3 minutes. Add the vegetables, and stir-fry for 30 seconds. Place the vegetables on a platter and sprinkle them with the toasted sesame seeds. Serve immediately or store them in airtight jars in the refrigerator.

Yield: 4 servings

Heat Scale: Medium

 

7 guajillo chiles, toasted, stems and seeds removed
3 cloves garlic, peeled
½ teaspoon (2.5 mL) salt
3 tablespoons (45 mL) butter
6 ripe mangos, peeled and cut into small cubes

 

1.
Place the toasted chiles in a small bowl and cover them with hot water. Soak them for 15 minutes. Drain the chiles and reserve the soaking water. Transfer the chiles to a blender. Add the garlic and salt and purée, adding a few tablespoons of the reserved soaking water if the chile mixture gets too thick.

2.
In a small sauté pan, heat the butter over medium heat. Add the puréed chile mixture and simmer for 10 minutes. Remove the purée from the heat and allow it to cool.

3.
When the mixture has cooled to room temperature, stir in the cubed mangos and serve.

Yield: 6 servings

Heat Scale: Medium

 

1 large or 2 medium fresh, ripe breadfruits, peeled, seeds removed, cut into
1-inch (2.5 cm) cubes
3 tablespoons (45 mL) vegetable oil
3 cloves garlic, peeled and minced
1 cup (236 mL) chopped onion
1 habanero chile, stem and seeds removed, minced
2 medium tomatoes, peeled and chopped
1 teaspoon (5 mL) dried thyme
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper

 

1.
Place the cubed breadfruit in a large saucepan, add enough water to cover, and bring to a boil. Reduce the heat to a low rolling boil, cover, and cook until the breadfruit is tender, 30 to 40 minutes. Transfer the breadfruit to a sieve and allow it to drain for 5 minutes.

2.
In a large, heavy skillet, heat the oil over medium heat. Add the garlic, onion, and chile and sauté for 2 minutes.