1,001 Best Hot and Spicy Recipes (124 page)

Yield: 12 servings

Heat Scale: Hot

 

¾ cup (177 mL) butter
1½ cups (354 mL) all-purpose flour
⅓ cup (79 mL) confectioners’ sugar
1 recipe Habanero-Infused Tropical Fruit with Rum (page 804)

 

1.
Preheat the oven to 350°F (180°C).

2.
In a large bowl, blend together the butter, flour, and sugar to make a soft dough. Pat the dough into a 10-inch (25 cm) quiche pan. Prick the loaf well. Bake for 15 to 20 minutes. Remove from the oven and cool on a wire rack.

3.
Slice the bread and top each piece with some of the fruit sauce.

Yield: 12 servings

Heat Scale: Medium

 

3 cups (708 mL) chopped pecans (about 12 ounces [336 g])
2 cups (473 mL) chopped candied pineapple (about 10 ounces [280 g])
¾ cup (177 mL) chopped dried chile mangos
⅓ cup (79 mL) chopped candied orange peel (about 1½ ounces [42 g])
1¾ cups (413 mL) plus 3 tablespoons (45 mL) all-purpose flour
1 cup (236 mL) butter, at room temperature
1 cup (236 mL) sugar
5 eggs
½ cup (118 mL) green chile, roasted, peeled, stems and seeds removed, chopped
1 tablespoon (15 mL) vanilla extract
1 tablespoon (15 mL) lemon extract
1 teaspoon (5 mL) banana extract
½ teaspoon (2.5 mL) baking powder
1 pinch salt
Confectioners’ sugar for dusting

 

1.
Position an oven rack in the lowest third of the oven, and preheat to 250°F (120°C). Grease and flour a 12-cup (2.8 L) bundt pan.

2.
In a large bowl, combine the pecans, pineapple, mangos, orange peel, and 3 tablespoons (45 mL) of the flour. In another large bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time. Stir in the green chile and vanilla, lemon, and banana extracts. In a separate bowl, sift the remaining 1¾ cups (413 mL) flour with the baking powder and salt. Add the dry ingredients to the batter and stir until blended. Mix the fruit mixture into the batter.

3.
Pour the batter into the prepared pan. Bake the cake until it turns golden brown and a toothpick inserted into the center comes out clean, about 2½ hours. Cool the cake in the pan on a rack for about 15 minutes, then turn it out onto the rack to cool completely. Dust with confectioners’ sugar.

Yield: 8 servings

Heat Scale: Medium

 

¼ cup (59 mL) butter
¾ cup (177 mL) packed light brown sugar
1 (20-ounce [560 g]) can pineapple slices, drained
1 jalapeño chile, stem and seeds removed, chopped
10 maraschino cherries
10 pecan halves
1¼ cups (295 mL) sifted all-purpose flour
1¾ teaspoons (8.75 mL) baking powder
½ teaspoon (2.5 mL) salt
1 cup (236 mL) shortening
1 cup (236 mL) sugar
1 egg
½ cup (118 mL) plus 1 teaspoon (5 mL) milk
1¼ teaspoons (6.25 mL) vanilla extract
¼ teaspoon (1.25 mL) lemon extract
¾ teaspoon (3.75 mL) grated orange peel
¾ teaspoon (3.75 mL) grated lemon peel
½ cup (118 mL) shredded coconut

 

1.
Preheat the oven to 350°F (180°C).

2.
In a small saucepan, melt the butter. Pour the melted butter into a 9-inch (22.5 cm) cake pan. Mix in the brown sugar. Arrange the pineapple slices and jalapeño pieces close together in the mixture in a single layer.

3.
Halve the remaining pineapple slices and stand them up around the sides of the pan. Place a cherry and a pecan half in the center of each slice. Set aside.

4.
In a large mixing bowl, sift together the flour, baking powder, and salt. In a separate bowl, beat together the shortening and sugar with an electric mixer until light and fluffy. Beat in the egg. Add the flour mixture alternately with the milk, mixing well. Stir in the flavoring and peels and fold in the coconut. Spread the batter over the pineapple in the prepared pan. Bake for 55 to 65 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and let it stand in the pan for 15 minutes. Loosen the edges carefully and invert the cake onto a serving plate.

Yield: 16 servings

Heat Scale: Mild

 

For the Cake:
¾ cup (177 mL) butter, softened
2¼ cups (531 mL) sugar
4 eggs
2 (1-ounce [28 g]) envelopes premelted unsweetened chocolate
⅓ cup (79 mL) Grand Marnier
2¼ cups (531 mL) sifted cake flour
4 teaspoons (20 mL) ground green chile
1 teaspoon (5 mL) cream of tartar
½ teaspoon (2.5 mL) baking soda
¼ teaspoon (1.25 mL) salt
¾ cup (177 mL) milk

 

1.
Preheat the oven to 350°F (180°C). Grease and flour 3 (9-inch [22.5 cm]) round cake pans.

2.
In a bowl, whip the butter with an electric mixer at medium speed. Gradually add the sugar, beating well. Add the eggs, one at a time, beating well after each addition. Add the chocolate and Grand Marnier and beat until blended.

3.
In a separate bowl, combine the flour, ground chile, cream of tartar, baking soda, and salt. Add the dry mixture to the creamed mixture in small amounts alternately with the milk, beginning and ending with the flour mixture. Mix well after each addition.

4.
Pour the batter into the prepared cake pans. Bake for 18 to 23 minutes or until a wooden toothpick inserted in the cake center comes out clean. Cool the cakes in the pans for 10 minutes, remove them from the pans, and cool them completely on wire racks.

For the Chocolate Grand Marnier Frosting:
¼ cup (59 mL) butter, softened
1 (8-ounce [224 g]) package cream cheese, softened
1 (16-ounce [454 g]) package confectioners’ sugar, sifted, divided
3 (1-ounce [28 g]) envelopes pre-melted unsweetened chocolate
¼ cup (59 mL) Grand Marnier
¾ cup (177 mL) chopped hazelnuts

1.
In a large bowl, beat together the butter and cream cheese with an electric mixer at medium speed. Add 1 cup (236 mL) of the confectioners’ sugar and the chocolate and beat at low speed until smooth. Gradually add the remaining confectioners’ sugar and Grand Marnier, beating at low speed until the frosting is smooth enough to spread.

2.
Stir ½ cup (118 mL) of the hazelnuts into 1 cup (236 mL) of the frosting and spread this mixture between the layers. Spread the remaining frosting on the top and sides of the cake. Sprinkle the remaining hazelnuts on top.

Yield: 8 servings

Heat Scale: Medium

 

For the Crust:
2½ cups (591 mL) all-purpose flour
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) sugar
½ cup (118 mL) chilled unsalted butter, cut into pieces
½ cup (118 mL) chilled solid vegetable shortening
1½ teaspoons (7.5 mL) apple cider vinegar
5 tablespoons (75 mL) ice water

 

1.
In a food processor, combine the flour, salt, and sugar. Add the butter and shortening and process until the mixture resembles a coarse meal. In a small bowl, combine the vinegar and 2 tablespoons (30 mL) of the ice water. Add this mixture to the food processor. With the processor running, gradually add enough of the remaining water, 1 tablespoon (15 mL) at a time, to form moist clumps of dough. Divide the dough into two equal portions and form each into a ball. Flatten each ball into a disk. Wrap each disk in plastic wrap. Chill for 30 minutes.

 

For the Filling:
2⅔ cups (628 mL) apple cider
8 Granny Smith apples, peeled, cored, and sliced
2 Golden Delicious apples, peeled, cored, and sliced
½ cup (118 mL) chopped roasted green chile
1 cup (236 mL) sugar
¼ cup (59 mL) all-purpose flour
½ teaspoon (2.5 mL) ground cinnamon
¼ teaspoon (1.25 mL) ground mace
¼ teaspoon (1.25 mL) salt
4 teaspoons (20 mL) fresh lemon juice
3 tablespoons (45 mL) unsalted butter, cut into small pieces

 

1.
Position an oven rack in the lowest third of the oven and preheat the oven to 425°F (220°C).

2.
In a heavy saucepan, boil the cider until it’s reduced to ⅔ cup (158 mL), about 25 minutes. Let the cider cool. In a large mixing bowl, combine the apples, chile, sugar, flour, cinnamon, mace, and salt. Add the reduced the cider and lemon juice and toss well. Set aside. Remove the dough from the refrigerator and, on a lightly floured surface, roll out 1 pie crust to a 14-inch (35 cm) round. Roll the dough over the rolling pin and transfer it to a 10-inch (25 cm) pie plate. Gently press the crust into place. Trim the edges, leaving a ½ inch (1 cm) overhang. Spoon the apple mixture into the
crust-lined pan, mounding the apples in the center. Dot the apples with the butter. Roll out the second crust to a 13-inch (32.5 cm) round. Roll the dough over the rolling pin and unroll it over the pie. Trim edges, leaving a ¾ inch (1.5 cm) overhang. Fold the overhang of the top crust under the edge of the bottom crust. Pinch the upper and bottom crust to seal. Crimp the edges to make a decorative border. Cut several slashes in the top crust to allow steam to escape. Cover the edges with foil so that they do not brown too quickly.

3.
Bake the pie for 25 minutes. Reduce the oven temperature to 350°F (180°C). Continue baking until the filling bubbles, about 50 minutes longer. Remove the pie from the oven and let it cool. Serve the pie slightly warm.

Yield: 8-10 servings

Heat Scale: Medium

This recipe by Stella Fong was a winner in
Chile Pepper
magazine’s 14-recipe contest. The pie was even featured on the cover! I have added additional heat to the crust to make it a little more pungent.

 

For the Warm Chocolate Pie Pastry:
1 cup (236 mL) unbleached all-purpose flour
2 tablespoons (30 mL) unsweetened cocoa
4 tablespoons (60 mL) sugar, divided
3 tablespoons (45 mL) ground red New Mexican chimayó chile
½ cup (118 mL) vegetable shortening
¼ cup (59 mL) unsalted butter
3 tablespoons (45 mL) cold water

 

1.
In a food processor, combine the flour, cocoa, 2 tablespoons (30 mL) of the sugar, and the ground chile. Add the shortening. Cut the butter into chunks, add it to the food processor, and process it until it is cut into very tiny pieces, about 1 minute.

2.
Add the water and continue to mix until the dough wraps itself around the blade and forms a ball.

3.
Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. The pastry can be kept in the refrigerator for about a week, or it can be frozen for several months. If you freeze it, defrost it slowly in the refrigerator before using.

 

For the Pie Filling:
4 tablespoons (90 mL) butter
¼ cup (59 mL) commercial fudge sauce
3 eggs, beaten
¾ cup (177 mL) dark corn syrup
½ cup (118 mL) dark brown sugar
2 teaspoons (10 mL) ground red New Mexican chimayó chile
1 teaspoon (5 mL) vanilla extract
1¼ cups (295 mL) pecan halves

1.
Preheat the oven to 425°F (220°C). Line a 9-inch (22.5 cm) pie pan with the chocolate pie pastry and set it aside.

2.
In a microwave-safe bowl, combine the butter and hot fudge and microwave on high for about a minute. Set aside.

3.
In a large mixing bowl, combine the eggs, corn syrup, sugar, fudge mixture, and vanilla. Stir in the pecans and pour the mixture into the pie shell. Bake the pie for 15 minutes, then reduce the heat to 350°F (180°C) and continue baking for an additional 30 minutes, or until the edges are set.

Yield: 6-8 servings

Heat Scale: Medium

 

For the Crust:
½ cup (118 mL) unsalted butter, cut into bits
3 tablespoons (45 mL) lard, cut into bits
1¾ cups (413 mL) all-purpose flour
⅓ cup (79 mL) cold water
¼ teaspoon (1.25 mL) salt
½ teaspoon (2.5 mL) sugar

 

1.
Lightly butter a 9-inch (22.5 cm) pie plate.

2.
In a deep bowl, cut the butter and lard pieces into the flour with a with a knife and fork until the mixture resembles a coarse meal. In a small bowl, dissolve the salt and sugar in the cold water. Stir the liquids into the flour to form a loose ball of dough.

3.
On a lightly floured surface, knead the chunks of dough, distributing the butter and lard through the mixture with the heel of your palm. Re-form the dough into a ball, dust it lightly with flour, and chill for 30 minutes.