1,001 Best Hot and Spicy Recipes (25 page)

2.
Carefully fold one half of the omelette over onto the other half, allowing some of the uncooked mixture to ooze out and cook. Cut the omelette in half, again allowing anything uncooked to run out and cook. Serve immediately.

Yield: 4 to 6 servings

Heat Scale: Medium

 

1 egg
2 egg whites
¼ teaspoon (1.25 mL) salt, divided
Freshly ground black pepper, to taste
3½ tablespoons (52.5 mL) canola oil, divided
2 medium potatoes, grated, rinsed three times, and squeezed dry
1 cup (236 mL) sliced mushrooms
2 cloves garlic, peeled and minced
½ teaspoon (2.5 mL) dried thyme or 1½ teaspoons (7.5 mL) fresh thyme
3 green onions, chopped
2 jalapeño chiles, stems and seeds removed, minced
1 small red bell pepper, stem and seeds removed, diced
½ cup (118 mL) frozen corn kernels, thawed and rinsed
1 teaspoon (5 mL) fresh lemon juice
2 tablespoons (30 mL) grated Parmesan cheese
1 cup (236 mL) grated Monterey Jack cheese
2-3 tablespoons chopped cilantro for garnish

 

1.
In a bowl, whisk together the egg, egg whites, ⅛ teaspoon (.6 mL) of the salt, a grinding of black pepper, and ½ tablespoon (7.5 mL) of the canola oil. Set aside.

2.
Heat 2 tablespoons (30 mL) of the remaining canola oil in a large nonstick skillet over medium-high heat. Add the squeezed-dry potatoes to the hot oil and cook until they are crisp and browned, about 7 to 10 minutes, stirring as needed.

3.
In another nonstick skillet, heat the remaining 1 tablespoon (15 mL) canola oil. Add the mushrooms, garlic, thyme, green onions, jalapeño chile, and bell pepper. Sauté for 2 to 3 minutes, then add the corn, the remaining salt, and the lemon juice. Cook the mixture, stirring, until the vegetables are tender and all of the liquid has evaporated, about 5 minutes. Stir in the Parmesan cheese.

4.
Reduce the heat under the potatoes to low and pour in the egg mixture. Cook until it begins to set, about 1 minute. Spread the vegetable mixture evenly over the set eggs. Sprinkle the Jack cheese evenly over the top and cover tightly. Cook just until the cheese melts and the eggs are firm. Slide the cooked frittata onto a warm serving plate, garnish with the cilantro, and cut it into wedges. Serve immediately.

Yield: 2 servings

Heat Scale: Medium

 

½ large ripe avocado, cut into 1-inch (2.5 cm) dice
1 tomato, chopped
1 teaspoon (5 mL) lime juice
1 pinch salt
1 ounce (28 g) feta cheese, crumbled
¼ teaspoon (1.25 mL) rosemary
4 black olives, minced
4 fresh mushrooms, washed and sliced
3 eggs (or the equivalent amount of egg substitute)
1 teaspoon (5 mL) ground cayenne
1½ teaspoons (7.5 mL) olive oil

 

1.
Preheat the broiler.

2.
Combine the avocado, tomato, lime juice, and salt. Add the feta, rosemary, olives, and mushrooms and stir gently. In another bowl, whisk together the eggs and ground cayenne.

3.
In an oven-safe skillet, warm the oil over medium-high heat. When the oil is bubbling but not smoking, add the eggs. Cook the eggs briefly, stirring once, until the bottom is set and the top is still runny. Remove the skillet from the heat and spread the feta-avocado mixture evenly over the eggs. Place the skillet under the broiler until the frittata is set and the edges are golden brown, 5 to 10 minutes.

Yield: 6 servings

Heat Scale: Mild

 

3 pounds (1.36 kg; approximately 10) medium potatoes, peeled and sliced into ⅛-inch-thick slices
⅓ cup (79 mL) olive oil (Spanish virgin olive oil preferred)
1 medium onion, peeled and thinly sliced
6 eggs, beaten
¼ teaspoon (1.25 mL) salt
Romesco Sauce (page 81)

 

1.
Preheat the oven to 350°F (180°C).

2.
In a small roasting pan, toss the potatoes with the oil. Cover and bake for 20 minutes.

3.
Uncover the pan and spread the onion slices evenly over the potatoes. Cover and bake for an additional 10 minutes, or until the potatoes are just done. Remove the pan and pour off the oil, reserving it. Cool the potatoes to room temperature.

4.
Season the eggs with the salt. Gently fold the potato and onion mixture into the eggs and mix carefully.

5.
Heat a nonstick sauté pan over high heat. Add a few tablespoons (30-45 mL) of the reserved oil. When it’s hot, carefully add the egg mixture. Cook for a minute, gently shaking the pan so the eggs don’t stick. Reduce the heat to the lowest temperature and cook for 15 to 20 minutes, or until the mixture is firm.

6.
Place a plate face-down over the sauté pan and flip the tortilla onto the plate. (Do this over your sink.) Reheat the skillet over high heat and carefully slide the tortilla back into the pan. Reduce the heat to low and cook the other side until it’s done, about 8 minutes. When the tortilla feels firm to the touch, it’s done.

7.
Cool the tortilla to room temperature and slice it into wedges. When you are ready to serve the tortilla, spoon some of the romesco sauce onto each plate and place a wedge on top.

Yield: 8 crêpes (depending on the size of the crêpe pan)

Heat Scale: Medium

 

2 teaspoons (10 mL) butter, plus more if needed
1 egg
1 chipotle chile in adobo sauce, puréed
¼ teaspoon (1.25 mL) salt
⅛ teaspoon (.6 mL) pepper
¾ cup (177 mL) milk, plus more if needed
½ cup (118 mL) all-purpose flour
1 teaspoon (5 mL) rosemary

 

1.
Melt the butter. Pour it into a bowl and add the egg, chipotle, salt, pepper, and milk. Add the flour to the batter slowly, whisking continually. Add the rosemary, and add more butter or milk, if needed, until you have achieved the consistency of heavy cream. Let the batter sit for 20 minutes.

2.
Heat a small nonstick crêpe pan over medium heat. Lightly coat the pan with a nonstick cooking spray. Pour 3 tablespoons of the batter into the pan, tilting the pan in all directions so that the batter covers the bottom evenly. When the edges of the crêpe look dry and begin to slightly turn up, after about 30 seconds, turn the crêpe gently. Repeat with the remaining batter. As you finish the crêpes, stack them between sheets of waxed paper.

Yield: 6-7 servings

Heat Scale: Medium

 

For the Crêpes:
4 eggs (or substitute 2 eggs and Eggbeaters equal to 2 additional eggs)
¼ teaspoon (1.25 mL) salt
2 cups (473 mL) all-purpose flour
2¼ cups (532 mL) low-fat milk
4 tablespoons (60 mL) melted butter, divided

 

1.
In a bowl, combine the eggs and salt. Gradually add the flour and the milk, beating the mixture with a whisk. Beat in 2 tablespoons (30 mL) of the melted butter. Refrigerate the batter for 1 hour.

2.
Heat a small sauté pan and use a brush to coat the bottom and sides with a thin coat of the remaining melted butter.

3.
Remove the batter from the refrigerator and whisk it briskly. Add about ¼ cup (59 mL) of the batter to the sauté pan, swirling the pan to coat the bottom. Allow the crêpe to cook for 30 seconds, then carefully flip it over with a spatula and cook for another 30 seconds. Remove the cooked crêpe to a plate and cover it with a sheet of waxed paper. Repeat this process until all the batter is used up, stacking the finished crêpes between sheets of wax paper. You’ll need 12 to 14 crepes for this recipe; wrap and freeze the remainder for future use.

 

For the filling:
2 tablespoons (30 mL) butter
2 tablespoons (30 mL) olive oil
1½ teaspoons (7.5 mL) Hurry Curry (page 29)
1 teaspoon (5 mL) grated fresh ginger
¼ teaspoon (1.25 mL) salt
1 clove garlic, peeled and minced
½ cup (118 mL) minced onion
⅛ teaspoon (.6 mL) grated lemon zest
½ cup (118 mL) golden raisins or currants
¾ cup (177 mL) chopped apple
1 teaspoon (5 mL) (or more) of your favorite habanero hot sauce, or 1 teaspoon (5 mL) chopped habanero chile
3 tablespoons (45 mL) chutney (Major Grey’s Mango Chutney preferred)
3 tablespoons (45 mL) all-purpose flour
1 cup (236 mL) Super-Rich Vegetable Stock (page 48)
1 cup (236 mL) light cream
5 hard-cooked eggs, shelled and diced
¼ cup (59 mL) toasted coconut

 

1.
In a medium skillet, melt the butter over low heat, then add the olive oil. Add the Hurry Curry, ginger, salt, garlic, onion, lemon zest, raisins or currants, apple, habanero hot sauce or fresh habanero, and chutney. Sauté over low heat for 2 minutes, stirring occasionally.

2.
Sprinkle the flour over the mixture in the skillet and stir to combine. Add the vegetable stock and the light cream, whisking and then stirring the mixture as it thickens. Stir in the diced eggs.

3.
Preheat the oven to 325°F (165°C). Oil a glass baking dish.

4.
Place ¼ cup (59 mL) filling on a crêpe and roll it up. Transfer the filled crêpe to the prepared dish, seam-side down. Repeat with the remaining crêpes. Bake for 10 minutes. Sprinkle the cooked crêpes with the toasted coconut and serve immediately.

Yield: 4 servings

Heat Scale: Medium

 

4 shad roes
¼ cup (59 mL) bacon drippings, melted
1 tablespoon (15 mL) butter
6 eggs, beaten with a little milk
¼ cup (59 mL) chopped green chile
¼ cup (59 mL) grated pepper jack cheese
Hot sauce of your choice

 

1.
In a skillet, combine the shad roes and the bacon drippings and fry over medium-high heat for about 10 minutes, turning several times. When the roes are half done, melt the butter in another skillet. Add the eggs and scramble with a fork. When the eggs are nearly done, add the green chile and cheese. To serve, sprinkle the roes with your favorite hot sauce and place next to the eggs.

Yield: 4 servings

Heat Scale: Medium

 

8 ounces (224 g) chorizo
½ cup (118 mL) chopped onion
1 clove garlic, peeled and chopped
6 eggs, beaten
1 tablespoon (15 mL) crushed dried red New Mexican chile
¼ teaspoon (1.25 mL) ground cumin
1 cup (236 mL) grated cheddar or Monterey Jack cheese
1 small tomato, cored and diced
1 small avocado, peeled, pitted, and diced
4 (12-inch [30 cm]) flour tortillas
Chopped fresh cilantro for garnish

 

1.
In a skillet over medium heat, cook the chorizo for about 10 minutes, stirring occasionally to break up and clumps. Remove the chorizo from the skillet and transfer it to a paper towel to drain. Pour off all but 2 teaspoons (10 mL) of the accumulated oil. Return the pan to medium heat.

2.
Add the onion and garlic to the pan and sauté until they are soft, about 5 minutes. Stir in the eggs, chile, and cumin. Scramble until the eggs are firm and cooked through. Remove the pan from the heat and stir in the cheese, tomato, and avocado.

3.
Divide the eggs evenly among the 4 tortillas and top the filling with the cilantro. Roll the tortillas burrito-style and serve.

Yield: 4-6 servings

Heat Scale: Medium