1,001 Best Hot and Spicy Recipes (30 page)

 

½ pound (224 g) ground pork
½ pound (224 g) ground beef
1 teaspoon (5 mL) ground red New Mexican chile
1 teaspoon (5 mL) paprika
¼ cup (59 mL) minced celery
½ cup (118 mL) minced onion
¼ cup (59 mL) minced green onion tops
¼ cup (59 mL) diced red bell pepper
2 cloves garlic, peeled and crushed
1 teaspoon (5 mL) seasoned salt
1 teaspoon (5 mL) dried thyme
2 tablespoons (30 mL) soy sauce
½ cup (118 mL) dry bread crumbs
1 tablespoon (15 mL) all-purpose flour
2 (16.3-ounce [456 g]) cans grand-size refrigerator biscuits
1 egg yolk, beaten with 1 tablespoon (15 mL) milk

 

1.
In a large skillet over medium-high heat, brown the pork and beef. Drain off any excess fat. Add the ground chile and paprika. Cook, stirring, for 1 minute. Add the celery, onion, green onions, bell pepper, garlic, seasoned salt, thyme, and soy sauce and cook until the celery is tender, about 5 minutes. Add the bread crumbs and flour and combine thoroughly. Remove the pan from the heat and let cool.

2.
Preheat the oven to 375°F (190°C). On a floured surface, roll out the biscuits to 6-inch (15 cm) circles and place 2-3 heaping tablespoons (40-60 mL) of filling in the center of one circle. Moisten the edges with water and fold the dough over to form a crescent. Crimp the edges with a fork and brush the crust with the egg-milk mixture. Repeat with the remaining dough and filling. Place the patties on a baking sheet and bake for 30 minutes or until they are golden brown.

Yield: 4 servings

Heat Scale: Hot

 

8 ounces (224 g) fresh or canned crab meat
1 tablespoon (15 mL) distilled white vinegar
Juice of 1 lime
2 tablespoons (30 mL) vegetable oil
2 cloves garlic, peeled and finely chopped
4 shallots, peeled and finely chopped
4 green onions, chopped
1 habanero chile, stem and seeds removed, minced
4 avocados, peeled, pitted, and diced
1 cup (236 mL) manioc flour (also known as tapioca or cassava meal)
Lettuce or spinach leaves for serving
Extra lime juice for serving

 

1.
Drain the crab, pat it dry, and place it in a bowl. Add the vinegar, lime juice, oil, garlic, shallots, green onions, and chile. Mash the avocado with the manioc flour, add this to the crab mixture, and blend to form a thick paste.

2.
Spoon the paste onto lettuce or spinach on individual serving dishes, or roll into balls and arrange on a plate. Sprinkle with lime juice just before serving.

Yield: 6-8 servings

Heat Scale: Medium

 

½ pound (224 g) Hawaiian or Portuguese sweet bread
(also called Easter bread)
2 tablespoons (30 mL) sweetened dried coconut
1 small firm-ripe papaya (about 1 pound [454 g])
1 medium ripe mango
1 large firm-ripe avocado
2 tablespoons (30 mL) lime juice
1 teaspoon (5 mL) sugar
¼ teaspoon (1.25 mL) crushed dried habanero chile

 

1.
Preheat the oven to 300°F (150°C).

2.
Cut the bread into ¼-inch (.5 cm) thick slices, then cut the slices diagonally into triangles. Arrange the triangles in a single layer in a 10 × 15-inch (25 × 37.5 cm) baking pan. Bake until lightly browned, about 10 minutes, turning the slices over halfway through baking. Transfer to wire racks to cool. If you are preparing the bread ahead of time, wrap it airtight and store it at room temperature for up to a day.

3.
In a frying pan, toast the coconut over medium-high heat, stirring constantly, until golden brown, about 3 minutes. Remove the coconut from the pan and set aside.

4.
Cut the papaya in half lengthwise. Discard the seeds and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices about ¼-inch (.5 cm) thick. Dice the remaining papaya and set the fruit aside. Repeat with the mango.

5.
Cut the avocado in half lengthwise. Discard the pit and peel, leaving the halves intact. From 1 half, cut 2 lengthwise slices, about ¼-inch (.5 cm) thick. Chop the remaining avocado and combine it with the lime juice, sugar, and habanero.

6.
On a serving platter, arrange the avocado mixture and diced papayamango mixture side by side in separate mounds. Fan the reserved avocado slices next to the diced papaya and mango and the reserved papaya and mango slices next to the avocado mixture. Sprinkle all with the coconut. Guests can spread the guacamole and fruit mixture on the bread slices.

Yield: 6 servings

Heat Scale: Mild

 

1 tablespoon (15 mL) ground red New Mexican chile
3 cloves garlic, peeled and minced
¼ cup (59 mL) minced onions
2 teaspoons (10 mL) finely chopped fresh cilantro
1 teaspoon (5 mL) dried oregano
1 teaspoon (5 mL) freshly ground black pepper
1 teaspoon (5 mL) ground cumin
½ teaspoon (2.5 mL) salt
1 pound (454 g) boneless lamb, cut into 1-1½-inch (2.5-3.5 cm) cubes

 

1.
Preheat the oven to 250°F (120°C).

2.
Combine all the ingredients except the lamb, in a bowl and mix well. Rub the meat cubes with the mixture. Allow the meat to sit, at room temperature, for an hour or more to marinate.

3.
Place the meat on a rack over a pan to catch the drippings. Bake the meat for an hour or until the meat is crisp on the outside but tender on the inside.

Yield: 24 wedges

Heat Scale: Medium

 

6 (8-inch [20 cm]) flour tortillas
8 ounces (224 g) goat cheese, crumbled or sliced
6 green New Mexican chiles, roasted, peeled, stems and seeds removed, cut into strips
1 cup (236 mL) nopales (cactus pad) strips
1 small avocado, peeled, pitted, and diced
½ cup (118 mL) chopped onions
1 tablespoon (15 mL) chopped fresh herbs, such as cilantro, oreg-
ano, or basil
Ground red New Mexican chile, to taste

 

1.
On half of a tortilla, layer some of the cheese, chiles, nopales, avocado, onions, and herbs. Moisten the edges, fold the tortilla over, and press to seal. Repeat with the remaining tortillas and filling ingredients.

2.
Toast the tortillas on each side on a hot griddle over medium-high heat until the cheese melts. Dust with the ground red chile. Cut each quesadilla into 4 wedges and serve.

 

Variation

4 ounces (112 g) feta and ¼ cup (59 mL) ricotta cheese may be substituted for the goat cheese.

Yield: 6-8 servings

Heat Scale: Medium

 

1 dozen corn tortillas, cut into wedges
Vegetable oil for frying
¾ cup (177 mL) refried beans
½ pound (224 g) grated sharp cheddar
½ cup (118 mL) sour cream
8 jalapeño chiles, stems and seeds removed, sliced in thin rings

 

1.
Preheat the broiler.

2.
In a large skillet, heat 1½ inches (3.5 cm) of oil to 350°F (180°C). Add the tortillas and fry until crispy. Remove the chips from the oil and drain on paper towels.

3.
Arrange the tortillas on a baking sheet or an ovenproof plate. Place a small amount of beans on each chip and top with the grated cheese. Heat the plate under the broiler until the cheese melts. Alternatively, microwave the plate for 3-4 minutes.

4.
Top with the sour cream and jalapeño slices and serve immediately.

Yield: 6-8 servings

Heat Scale: Medium

 

1 dozen corn tortillas, cut into wedges
Vegetable oil for frying
1 cup (236 mL) finely diced tomatoes
1-1½ cups (250-354 mL) grated asadero cheese
¼ cup (59 mL) sliced jalapeño chiles
¼ cup (59 mL) sliced pimiento-stuffed green olives

 

1.
Preheat the broiler.

2.
Fry the tortillas in 1½-inches (3.75 cm) oil, at 350°F (180°C), until crispy. Remove the chips from the oil and drain them on paper towels.

3.
Arrange the tortillas on a pan or oven-proof plate. Top with the tomatoes, cheese, chiles, and olives. Heat the pan under the broiler until the cheese melts or microwave the plate for 3 to 4 minutes.

 

Variation

Substitute pepper jack or provolone cheese for the asadero.

Yield: 10 servings

Heat Scale: Mild to Medium

 

5 green New Mexican chiles, roasted, peeled, stems and seeds removed, cut into strips
¼ cup (59 mL) olive oil
¼ cup (59 mL) red wine vinegar
1 clove garlic, peeled and finely chopped

 

1.
Combine all the ingredients and marinate in the refrigerator overnight.

Yield: 6-8 servings

Heat Scale: Mild to Medium

 

1-1½ pounds (454-680 g) jicama, peeled
⅓ cup (79 mL) fresh lime juice
½ cup (118 mL) salt
1 tablespoon (15 mL) ground chiles de arbol
1 tablespoon (15 mL) ground pasilla chile
1 tablespoon (15 mL) ground red New Mexican chile

 

1.
Cut the jicama into sticks ½ inch (1 cm) wide and 3-4 inches (7.5-10 cm) long. Pour the lime juice over the sticks, making sure that they are well coated.

2.
Divide the salt into thirds and mix each type of chile powder in each part of the salt.

3.
To serve, arrange the sticks on a plate with the three chile salts. Guests will dip the sticks into their choice of chile salts.

Yield: 2 cups (473 mL)

Heat Scale: Mild

 

3 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped fine
1 tomato, chopped fine
3 medium avocados, pitted, peeled, and mashed
1 medium onion, peeled and chopped fine
1 teaspoon (5 mL) lemon juice
¼ teaspoon (1.25 mL) garlic powder
¼ teaspoon (1.25 mL) ground cumin
Salt, to taste

 

1.
Combine all the ingredients in a bowl and mix well.

Yield: 2 cups (473 mL)

Heat Scale: Medium

 

3 jalapeño or serrano chiles, stems and seeds removed, chopped fine
3 medium avocados, pitted, peeled, and mashed
1 medium onion, peeled and chopped fine
¼ teaspoon (1.25 mL) garlic salt
Juice of 1 lemon
Salt, to taste

 

1.
Combine all the ingredients in a bowl and mix well.

Yield: 2 cups (473 mL)

Heat Scale: Mild

 

2 green Anaheim chiles, roasted, peeled, stems and seeds removed, chopped
3 medium avocados, pitted, peeled, and mashed
⅓ cup (79 mL) sour cream
1 small tomato, diced
1 small onion, peeled and minced
1 clove garlic, peeled and minced
2 teaspoons (10 mL) lemon juice
Salt, to taste

 

1.
Combine all the ingredients and mix well.

Yield: 48-60 rounds

Heat Scale: Mild

 

½ cup (118 mL) chopped roasted green New Mexican chiles
1 (3-ounce [84 g]) package low-fat cream cheese, softened
2 tablespoons (30 mL) milk or cream
¼ teaspoon (1.25 mL) garlic salt
2 teaspoons (10 mL) chopped cilantro
3-4 flour tortillas

 

1.
Preheat the oven to 300°F (150°C).

2.
Combine all the ingredients except the tortillas in a bowl and mix well.

3.
Wrap the tortillas in a damp towel and place them in the oven to soften. Spread the cream cheese mixture on the tortillas and roll each tortilla as you would a jelly roll. Slice each roll into ½-inch (1 cm) thick rounds.