1,001 Best Hot and Spicy Recipes (22 page)

 

1 cup (236 mL) all-purpose flour
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) freshly ground black pepper
½ teaspoon (2.5 mL) ground cayenne
3 cups (708 mL) vegetable oil
3 poblano chiles, roasted, peeled, stems and seeds removed, cut into ¼- inch (.5 cm) rings
1 cup (236 mL) buttermilk

 

1.
In a bowl, combine the flour, salt, pepper, and cayenne and mix well. Transfer the mixture to a plate.

2.
In a large pan, heat the oil over high heat until it just begins to smoke, then lower the heat slightly. Dip 4 of the poblano rings in the flour and shake off any excess. Dip them in the buttermilk, then dip them in the flour again. Drop them into the hot oil and fry them until lightly browned. Transfer them to paper towels to drain. Repeat with the rest of the rings. Serve warm.

Yield: Varies

Heat Scale: Medium

 

5 cups (1.2 L) water
3½ cups (826 mL) 5-6% distilled white vinegar
3 tablespoons (45 mL) pickling salt
Fresh grape leaves for the jar (optional)
Small cucumbers, blossom ends removed
Per 1-quart (.95 L) jar:
12 black peppercorns
4 sprigs fresh dill or 2 teaspoons (10 mL) dill seed
3 cloves garlic, peeled
4 dried red chiles, such as piquin, cayenne, or chiltepins

 

1.
In a large pan, combine the water and vinegar with the pickling salt and cook over medium heat until the salt dissolves. Allow the brine to cool and add the cucumbers. Brine the cucumbers overnight, weighing them down with a plate to keep them submerged. Drain the cucumbers, reserving the liquid, and dry.

2.
Place the grape leaves, if using, in the bottoms of sterilized jars and add the seasonings. Pack the pickles in the jars.

3.
In a saucepan, bring the reserved pickling solution to a boil. Pour the solution over the cucumbers and run a knife along the sides of the jars to release any air bubbles. Seal the jars.

4.
Process the jarred pickles in a simmering water bath (180°F [80°C]) for 10 minutes. Remove the jars from the water and let sit for 24 hours. Test the lids to see if they are sealed and store in a cool, dark, dry place.

5.
Let stand for 4 to 6 weeks before using.

Yield: 4 servings

Heat Scale: Medium

 

1 large cucumber, chopped
⅓ cup (79 mL) rice vinegar
1 tablespoon (15 mL) chile oil
1 tablespoon (15 mL) grated ginger
2 teaspoons (10 mL) soy sauce
2 teaspoons (10 mL) sugar
Chopped fresh cilantro for garnish

 

1.
Place the cucumber chunks in a nonreactive bowl. In a separate bowl, whisk the remaining ingredients together until combined. Pour this mixture over the pickles and let them marinate for 1 hour.

2. To serve, drain and garnish with the cilantro.

Yield: 4-6 servings

Heat Scale: Medium

 

2 large cucumbers, cut lengthwise into ½-inch (1 cm) strips
1 tablespoon (15 mL) salt
1 tablespoon (15 mL) crushed red chile
3 tablespoons (45 mL) sesame oil
¼ cup (59 mL) rice vinegar
2 tablespoons (30 mL) sugar

 

1.
In a bowl, sprinkle the cucumber slices with the salt and let them sit for 2 hours. Drain any excess water from the cucumber slices and place them in a nonmetallic bowl. Sprinkle the crushed chile over the slices.

2.
In a pan, heat the oil, vinegar, and sugar over medium heat and cook, stirring, until the sugar dissolves. Pour the mixture over the slices and refrigerate for 4 hours. Drain before serving.

Yield: 3 cups (708 mL)

Heat Scale: Mild

 

1¼ pounds (567 g) jarred kalamata olives
3 cloves garlic, peeled and thinly sliced
1½ teaspoons (7.5 mL) dried rosemary, crushed in a mortar and pestle
1 tablespoon (15 mL) ground red New Mexican chile
2 tablespoons (30 mL) balsamic vinegar
1½ cups (354 mL) olive oil

 

1.
Drain the olives thoroughly and set them aside on paper towels. Mix the remaining ingredients together in a bowl and whisk thoroughly.

2.
Place ⅓ of the olives in a 1-quart (1 L) jar and cover them with ⅓ of the whisked mixture. Repeat with the remaining olives and mixture until both are used up.

3.
Allow the olives to stand at room temperature for 24 hours. Shake the jar well and place it in the refrigerator for two weeks, shaking the jar daily.

Yield: 8 servings

Heat Scale: Mild

 

8 heads elephant garlic
¼ cup (59 mL) butter
2 teaspoons (10 mL) ground red New Mexican chile
4 sprigs fresh rosemary, crushed
8 (12-inch [30 cm]) flour tortillas, cut into wedges

 

1.
Peel the outer skin from the garlic, leaving each head intact. Place the heads on a double thickness of foil. Place the butter in a large, nonmetallic coffee cup and microwave it in 15-second increments until it is melted. Remove the butter from the microwave and stir in the red chile powder and rosemary. Brush the garlic with the butter mixture, then fold up the garlic in the foil and seal. Cook the garlic on the grill over a medium-high flame, turning occasionally, for about 45 minutes. Serve one whole head of garlic per person. Instruct your guests to squeeze the cooked garlic onto the tops of the tortilla wedges.

Yield: 3 dozen

Heat Scale: Mild

 

¾ cup (177 mL) butter, softened
1 cup (236 mL) shredded sharp cheddar
2 teaspoons (10 mL) ground red New Mexican chile
¼ cup (59 mL) minced onion
1½ teaspoons (7.5 mL) ground cumin
2 cups (473 mL) sifted all-purpose flour

 

1.
In a bowl, cream the butter and cheese together thoroughly. Add the chile powder, onion, and cumin and mix. Add the flour gradually, blending well. Form into rolls about 1½ inches (3.5 cm) in diameter. Wrap in waxed paper or foil and chill for several hours or overnight.

2.
Preheat the oven to 400°F (200°C). Lightly grease a baking sheet.

3.
Remove the dough from the paper or foil. Using a chilled, sharp knife, slice each roll into ¼-inch (.5 cm) slices and arrange them on the prepared baking sheet. Bake them for about 10 minutes or until lightly browned. Remove the crackers from the baking sheet with a spatula and serve immediately or transfer them to a wire rack to cool thoroughly, then store them in an airtight container.

Yield: 5 cups (1.2 L)

Heat Scale: Medium

 

1 tablespoon (15 mL) safflower oil
1 teaspoon (5 mL) freshly ground black pepper
1 teaspoon (5 mL) ground cayenne
½ teaspoon (2.5 mL) dried thyme, crumbled
2 egg whites
2 teaspoons (10 mL) soy sauce
1 teaspoon (5 mL) Louisiana-style hot sauce
1 teaspoon (5 mL) salt
5 cups (1.2 L) shelled and halved walnuts

 

1.
Place a rack in the upper third of the oven and preheat the oven to 375°F (190°C). Coat a large baking pan with the oil.

2.
In a small bowl, mix together the black pepper, cayenne, and thyme.

3.
In a separate bowl, beat the egg whites until foamy, then whisk in the soy sauce, hot sauce, and salt. Add the nuts and toss to coat. Add the pepper mixture and toss to coat.

4.
Pour the walnuts onto the prepared baking pan, spreading evenly. Bake for 4 minutes, then stir the nuts to break up any clumps. Bake for about 6 more minutes or until golden brown, watching closely to prevent burning. Remove the pan from the oven and pour the nuts into a bowl. Cool to room temperature before serving.

Yield: 8 servings

Heat Scale: Mild

 

½ teaspoon (2.5 mL) ground cumin
½ teaspoon (2.5 mL) ground hot New Mexican chile
¼ teaspoon (1.25 mL) salt
1 dash ground cinnamon
12 cups popped popcorn
Nonstick cooking spray as needed

 

1.
Preheat the oven to 200°F (100°C).

2.
In a small bowl, stir together the cumin, chile powder, salt, and cinnamon.

3.
Spread the popped popcorn in an even layer in a large, shallow baking pan. Lightly coat the popcorn with the nonstick cooking spray. Sprinkle the spice mixture evenly over the popcorn, then toss to coat.

4.
Bake for 10 minutes.

 

Variation

To make an Indian-flavored popcorn, replace the spices with ½ teaspoon (2.5 mL) curry powder, ½ teaspoon (2.5 mL) garam masala, ¼ teaspoon (1.25 mL) ground turmeric, and ¼ teaspoon (1.25 mL) ground black pepper.

Yield: 4 servings

Heat Scale: Medium

 

1 egg white
2 teaspoons (10 mL) commercial Cajun seasoning powder
1 teaspoon (5 mL) safflower oil
8 ounces (224 g) shelled, unsalted pumpkin seeds
1 teaspoon (5 mL) salt
8 ounces (224 g) low-fat cream cheese, softened
Fancy crackers for serving
Ground cayenne, to taste

 

1.
Preheat the oven to 350°F (180°C).

2.
In a medium bowl, whisk together the egg white, Cajun seasoning, and safflower oil. Add the pumpkin seeds and stir to coat. Spread the seeds on a nonstick baking sheet and sprinkle with the salt. Bake the seeds for 15 minutes, stirring every 5 minutes. Remove the seeds from the oven and let sit for 5 minutes. Place them in the refrigerator if you need them to cool down quickly.

3.
Place the softened brick of low-fat cream cheese in a medium mixing bowl. Stir the seeds into the cream cheese, then transfer the mixture to a small, attractive serving dish. Place the dish on a platter and arrange the crackers around the dish.

Yield: 4-6 servings

Heat Scale: Medium

 

2 large sweet potatoes, peeled and cut into ⅛-inch (.25 cm) slices
Vegetable oil for deep-frying
1 tablespoon (15 mL) hot ground red New Mexican chile

 

1.
Heat the vegetable oil to 350°F (180°C) in a deep skillet.

2.
Divide the potatoes into 6 portions. Fry each batch, turning once, for 1 minute or until they are golden. With a slotted spoon, transfer the chips to a paper towel to drain and cool. Continue until all the potato chips are fried and cooled.

3.
Place the red chile powder in a medium-sized plastic freezer bag. Again working in batches, place the chips in the bag and seal. Shake the bag gently to dust the chips with the powder. After each batch is dusted, transfer them to a napkin-lined basket and serve.

Yield: 4-6 servings

Heat Scale: Medium

 

4 medium potatoes, peeled, rinsed, and dried
1 tablespoon (15 mL) New Mexico hot red chile powder
1 teaspoon (5 mL) garlic salt
Peanut oil for deep-frying

 

1.
In a small bowl, combine the chile powder and garlic salt and mix well.

2.
Using a mandoline, slice the potatoes as thinly as possible.

3.
Heat the oil in a large pan or deep fryer. In small batches, fry the potato slices until they are golden brown. Remove them with a slotted spoon and drain them on paper towels. When all the potatoes have drained, sprinkle them with the spice mixture.