1,001 Best Hot and Spicy Recipes (31 page)

Yield: 35-40 meatballs

Heat Scale: Mild

 

For the Meatballs:
8 serrano or jalapeño chiles, stems and seeds removed, chopped
1 pound (454 g) ground beef
1 small onion, peeled and chopped
½ cup (118 mL) fresh bread crumbs
2 eggs, beaten
35-40 pimiento-stuffed green olives
Vegetable oil for frying

 

1.
In a bowl, combine all the ingredients except the olives. Shape some of the meat mixture around each olive to make a ball.

2.
Sauté the meatballs in the oil over medium heat, in small batches, until browned. Add more oil if necessary. Remove the meatballs from the oil and drain on paper towels.

 

For the Sauce:
1 small onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 tablespoons (30 mL) vegetable oil
2 tablespoons (30 mL) ground red New Mexican chile
1 cup (236 mL) beef bouillon
1 cup (236 mL) red wine
2 tablespoons (30 mL) cornstarch
2 tablespoons (30 mL) water

 

1.
In a pan, heat the oil over medium heat. Add the onion and garlic and sauté until soft, about 7 minutes. Add the chile and cook for an additional minute. Transfer the onion mixture to a blender, add the bouillon, and purée until smooth.

2.
Deglaze the pan with the wine. Add the onion purée and simmer until heated. Add more bouillon, if needed, to make a sauce.

3.
Pour the sauce over the meatballs, cover, and simmer for 15 to 20 minutes to cook the meatballs. Remove the meatballs from the sauce.

4.
Combine the cornstarch and water in a cup and stir well with a fork. Bring the sauce to a boil and slowly stir in the cornstarch to slightly thicken the sauce. Pour the sauce over the meatballs and serve hot.

Yield: 24 bombs

Heat Scale: Medium to Hot

 

24 jalapeño chiles
8 ounces (224 g) Monterey Jack or cheddar cheese, sliced
All-purpose flour for dredging
2 eggs, beaten
Vegetable oil for frying

 

1.
Slit each chile pod and remove the seeds with a small spoon or knife. Stuff the peppers with pieces of cheese. If necessary, insert toothpicks to hold the chiles together.

2.
Dip each stuffed chile in the flour, then the egg, then the flour again. Heat the oil to 350°F (180°C) and fry the chiles until they are golden brown. Drain on paper towels and serve.

Yield: 3-3½ cups (750-836 mL)

Heat Scale: Medium

 

3 cups (708 mL) cooked mashed pinto beans
6 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
2 small tomatoes, peeled and chopped
1 small onion, peeled and chopped
½ teaspoon (2.5 mL) garlic powder
1 cup (236 mL) grated cheddar or Monterey Jack cheese

 

1.
In a saucepan, heat the beans over medium-high heat until they are very hot, about 8 minutes. Add all the other ingredients and stir until the cheese melts. Add water, if necessary, to thin to the desired consistency for dipping.

Yield: 6 servings

Heat Scale: Mild

 

2 poblano chiles, roasted, peeled, stems and seeds removed, cut into strips
2 tablespoons (30 mL) butter or olive oil
2 cups (473 mL) grated queso blanco, Monterey Jack, or cheddar cheese
Corn tortillas or tostadas for dipping

 

1.
Preheat the oven to 300°F (150°C).

2.
In a sauté pan, heat the oil over medium-high heat. Add the poblano strips and sauté until they are soft, about 10 minutes. In a small casserole dish, layer half the cheese, then half the poblano strips, then the remaining cheese. Cover and bake for about 5 minutes, until the cheese has melted. Uncover, add the remaining strips, and bake for 2 more minutes.

3.
Remove the dish from the oven and serve with the tortillas or tostadas to dip out the cheese and strips.

Yield: 8 servings

Heat Scale: Medium

 

8 medium poblano chiles, roasted, peeled, seeds removed but stems left on
4 cups (.95 L) fresh basil leaves
½ cup (118 mL) olive oil
4 tablespoons (60 mL) piñons or pine nuts
4 tablespoons (60 mL) chopped walnuts
16 medium fresh mushrooms, quartered
4 cloves garlic, peeled
1 teaspoon (5 mL) salt
4 ounces (112 g) low-fat cream cheese, softened
⅔ cup (158 mL) freshly grated Parmesan cheese

 

1.
Preheat the oven to 400°F (200°C). Oil a baking dish.

2.
Arrange the poblanos in the prepared dish and set aside.

3.
In a food processor, combine the basil, oil, nuts, mushrooms, garlic, and salt and purée until smooth. Transfer to a mixing bowl and stir in the cream cheese and Parmesan cheese. Mix well.

4.
Fill the poblanos with the pesto and refrigerate for at least 1 hour. Bake for 6 to 8 minutes or until completely heated through.

Yield: 6 appetizer servings

Heat Scale: Hot

 

3 (10-inch [25 cm]) flour tortillas
5 green New Mexico chiles, roasted, peeled, stems and seeds removed,
chopped; or use 2 (4-ounce [114 g]) cans chopped green chile, thoroughly
drained and rinsed
1½ cups (354 mL) shredded sharp cheddar
2 cups (473 mL) shredded queso blanco or Monterey Jack cheese
¾ cup (177 mL) sun-dried tomatoes, cut into slivers
1 teaspoon (5 mL) hot sauce (preferably one without a lot of vinegar)
¼ cup (59 mL) sliced jalapeño or serrano chiles (fresh preferred)
10 to 15 mushrooms, sliced and lightly sautéed in butter
¼ cup (59 mL) chopped cilantro
Sprigs of cilantro for garnish

 

1.
Preheat the oven to 400°F (200°C).

2.
Place one of the tortillas on a small baking sheet and spread half of the green chiles over it. Sprinkle half of the cheddar and half of the queso blanco over the chile. Then add half the sun-dried tomatoes, half the hot sauce, half the jalapeños, half the mushrooms, and half the chopped cilantro.

3.
Place the second tortilla over the first one and repeat the process. Cover with the third tortilla.

4.
Bake for 7 to 9 minutes, until the quesadilla is heated through and the cheese is melted. Slice the quesadilla with a very sharp serrated knife or a very sharp pizza cutter. Serve garnished with the fresh cilantro.

Yield: 2 cups (473 mL)

Heat Scale: Mild

 

⅓ cup (79 mL) fresh lemon juice
3 tablespoons (45 mL) olive oil or chile-infused oil (page 16)
¼ cup (59 mL) whole sesame seeds
4 cloves garlic, peeled
¼ teaspoon (1.25 mL) freshly ground black pepper
2 sprigs fresh cilantro
2 cups (473 mL) canned chickpeas, drained and rinsed (or 2 cups [473 mL] cooked chickpeas)
1 chipotle chile in adobo sauce

 

1.
In a blender, combine the lemon juice, olive oil, sesame seeds, garlic, black pepper, and cilantro and blend until the mixture is thick and smooth.

2.
Add ⅓ of the chickpeas and the chipotle pepper and process until just smooth. Then add the remaining chickpeas and blend again until just smooth.

3.
Pour the mixture into a serving bowl and refrigerate for at least 2 hours. About 30 minutes before serving, remove the bowl from the refrigerator, and bring the mixture almost to room temperature.

Yield: About 40 appetizers

Heat Scale: Medium

 

1 pound (454 g) snow peas (about 40), stems removed
½ cup (118 mL) low-fat cream cheese, softened
½ cup (118 mL) goat cheese, crumbled
2 chipotle chiles in adobo sauce
Fresh greens for garnish

 

1.
Rinse and drain the snow peas in a colander. Slice each pea lengthwise along the seam, creating a pocket. Set aside.

2.
In a food processor, purée the cream cheese, goat cheese, and chipotles. Transfer this mixture to a pastry bag and use it to fill each snow pea pocket. Arrange the filled peas on a platter garnished with greens.

Yield: 8 stuffed peppers

Heat Scale: Mild

 

8 banana peppers, each about 5 inches (12.5 cm) long
(or substitute yellow wax hot)
1 pound (454 g) ricotta cheese
½ pound (224 g) feta cheese
2-4 tablespoons (30-60 mL) thick sour cream
½ medium onion, finely chopped
¼ cup (59 mL) finely chopped chives
Hot paprika for garnish

 

1.
Carefully slice the top stem end off each pepper. Use a small spoon to scoop out the seeds and veins, keeping each pepper pod intact. Wash and dry the peppers and set them in the refrigerator to chill.

2.
Press the ricotta cheese through a sieve into a large bowl. Crumble the feta cheese and press it through the sieve into the same bowl. Stir until the cheeses are well combined. Stir in the sour cream (using only enough to moisten the mixture slightly), then add the chopped onion and chives. Mix well.

3.
Spoon the mixture into the pepper pods (being careful not to split or tear the pods). Fill each pod completely with cheese. (Use the handle of a large wooden spoon to press the cheese mixture into all the spaces in the pods.) Place the peppers in a single layer on a large plate, cover loosely with plastic wrap, and refrigerate for at least 2 hours. Just before serving, garnish the exposed cheese (at the end of each pepper) with a sprinkling of hot paprika.

Yield: 12 or more servings

Heat Scale: Mild

 

¼ cup (59 mL) plus 2 tablespoons (30 mL) sugar
⅓ cup (79 mL) kosher salt
2 teaspoons (10 mL) freshly ground black pepper
2 small bunches dill, coarsely chopped
½ bunch chervil, chopped
1 bunch Italian parsley, chopped
1 bunch lemon balm, chopped
2 tablespoons (30 mL) prepared hot mustard (with chiles)
1 tablespoon (15 mL) dry mustard
2 tablespoons (30 mL) white vinegar
4 tablespoons (60 mL) canola oil
2 tablespoons (30 mL) freshly chopped dill
2 salmon fillets, about 1½ pounds (680 g) each

 

1.
In a bowl, combine ¼ cup (59 mL) of the sugar, the salt, and the pepper. In a separate bowl, combine the dill, chervil, parsley, and lemon balm. In a third bowl, combine the prepared mustard, dry mustard, remaining sugar, vinegar, oil, and dill to make the mustard sauce. Cover and refrigerate the mustard sauce.

2.
Place 1 fillet skin side down in a shallow bowl. Sprinkle half the sugar mixture over the fillet, followed by half the herb mixture, the rest of the sugar mixture, and the rest of the herb mixture. Place the second fillet on top of the first, flesh to flesh, and wrap with plastic wrap. Place the wrapped fillets in a shallow pan and weigh them down with something heavy, such as bricks covered in aluminum foil or a cast iron skillet. Refrigerate for 24 hours, then flip the fillets, weigh them down again, and refrigerate for another 24 hours. Serve with the mustard sauce.