1,001 Best Hot and Spicy Recipes (37 page)

 

1 (3-pound [1.36 kg]) beef brisket
2 cloves garlic, peeled and minced
Salt, to taste
1 cup (236 mL) diced white cheddar cheese
½ cup (118 mL) chopped cilantro
½ cup (118 mL) diced seeded tomatoes
½ cup (118 mL) vegetable oil
½ cup (118 mL) wine vinegar
4 chipotle chiles in adobo, minced
Lettuce or spinach leaves
Diced avocado for garnish

 

1.
Put the brisket in a pot and add water to cover. Add the garlic and salt and bring to a boil. Reduce the heat and simmer for about 1½ hours, uncovered, until the meat is tender and can be shredded. Cool the meat in the broth, then shred it finely by hand. Save the broth to make a stew or soup.

2.
Toss the shredded brisket with the cheddar, cilantro, tomatoes, oil, vinegar, and chiles. Chill the mixture and allow it to marinate for a couple of hours or, preferably, overnight.

3.
Line a platter with lettuce or spinach leaves, place the salpicón on the leaves, and garnish with the avocado. Serve with hot, buttered flour tortillas.

Yield: 4 servings

Heat Scale: Medium

 

For the Southwestern Chicken:
2 boneless, skinless chicken breasts
Olive oil as needed
2 tablespoons (30 mL) rub of your choice from Chapter 1

 

1.
Brush the chicken with a little olive oil and sprinkle it with the rub.

2.
Marinate at room temperature for 30 minutes to an hour.

 

For the Chile-Dusted Croutons:
3 cloves garlic, peeled and minced
⅓ cup (79 mL) olive oil
1 tablespoon (15 mL) ground red chile
½ teaspoon (2.5 mL) garlic salt
10 slices French or Italian bread, cut in ½-inch (1 cm) cubes

 

1.
Preheat the oven to 350°F (180°C).

2.
In a small bowl, mix together the garlic, olive oil, chile, and garlic salt. Toss this mixture with the bread cubes until thoroughly coated. Spread on a baking sheet and toast in the oven for 10 minutes.

 

For the Southwestern Caesar Dressing:
2 egg yolks
¼ cup (59 mL) grated Parmesan cheese
1 teaspoon (5 mL) anchovy paste
2 teaspoons (10 mL) Dijon mustard
1 tablespoon (15 mL) lemon juice
½ cup (118 mL) red wine vinegar
1½ cups (354 mL) olive oil
2 tablespoons (30 mL) ground red New Mexico chiles
¼ teaspoon (1.25 mL) cumin seeds
Freshly ground black pepper, to taste

 

1.
In a bowl, whisk together the egg yolks, cheese, anchovy paste, and mustard. Add the lemon juice and blend well. While whisking, slowly add the vinegar and then the olive oil, a little at a time. Whisk in the chile, cumin, and black pepper. Refrigerate until ready to serve.

2.
Just before serving time, taste the dressing and adjust as necessary, adding more vinegar if you like it more tart, more oil if you prefer it less tart, more chile for heat, or more anchovies for saltiness.

 

For the Salad:
Inner leaves of a head romaine lettuce, torn in 2-inch (5 cm) pieces
2 thin slices of red onion, separated into rings
⅓ cup (79 mL) shaved Parmesan cheese

 

1.
Grill the chicken over a medium-hot fire until cooked through, about 20 minutes or until the internal temperature reaches 160°F (72°C). Remove the chicken breasts from the grill and cut them crosswise into thin slices.

2.
To assemble the salad, toss the lettuce with some of the dressing until coated but not saturated. Divide the lettuce among individual chilled plates. Top with the onions, chicken, and croutons. Garnish with the shaved Parmesan and serve.

Yield: 4 servings

Heat Scale: Medium

 

For the Dressing:
⅔ cup (158 mL) olive oil
⅓ cup (79 mL) red wine vinegar
2 jalapeño chiles, stems and seeds removed, finely minced
1 clove garlic, peeled and finely minced
¼ teaspoon (1.25 mL) dried oregano
Freshly ground black pepper, to taste

 

1.
Combine a small amount of the oil and vinegar in a bowl. Whisk in the chiles, garlic, oregano, and pepper and beat until smooth. Slowly add a little oil and beat well. Then add a little vinegar. Repeat the process until all the oil and vinegar have been added and the dressing is completely blended.

 

For the Salad:
1 large poblano chile, roasted, peeled, stems and seeds removed, cut in strips
1 (15-ounce [426 g]) jar nopalitos, drained and rinsed
4 small tomatoes, chopped
2 tablespoons (30 mL) chopped fresh cilantro
1 head red leaf lettuce
½ pound (224 g) goat cheese, crumbled (or substitute feta)

 

1.
Combine all the ingredients in a bowl and toss with just enough dressing to coat and serve.

 

Variation

For a more elegant presentation, toss the lettuce with the tomatoes and divide it among individual plates. Arrange the chile and nopalito strips on the lettuce. Top with the cheese, garnish with the cilantro, and serve with the dressing on the side.

Yield: 4-6 servings

Heat Scale: Mild

 

For the Dressing:
¼ cup (59 mL) commercial taco sauce
¼ cup (59 mL) red wine vinegar
¼ cup (59 mL) salad oil
2 tablespoons (30 mL) lemon juice

 

1.
Mix all the ingredients together and let sit for a few minutes to blend the flavors.

 

For the Salad:
1 teaspoon (5 mL) vegetable oil
1 pound (454 g) ground beef
1 medium onion, peeled and chopped
1 clove garlic, peeled and minced
2 teaspoons (10 mL) ground cayenne
1 tablespoon (15 mL) commercial chili powder
½ teaspoon (2.5 mL) ground cumin
½ cup (118 mL) tomato sauce
1 cup (236 mL) cooked pinto beans
Tortilla bowls or tortilla chips
1 head lettuce, chopped
1 medium tomato, chopped
1 cup (236 mL) grated cheddar cheese
¼ cup (59 mL) sliced black olives
1 small onion, sliced and separated into rings
1 avocado, peeled, pitted, and chopped, or 1 cup (236 mL) Southwestern
Guacamole (page 170)
Sour cream for garnish

 

1.
In a large skillet, heat the oil over medium heat. Add the ground beef, chopped onion, garlic, cayenne, chili powder, and cumin and sauté until the beef is browned. Add the tomato sauce and the beans and continue to cook until heated through. Drain off any excess liquid and let cool slightly.

2.
Place the lettuce in the tortilla bowl or on the chips. Top with the beef mixture. Arrange the tomatoes around the outside; top with the cheese, olives, onion rings, and avocado or guacamole; and garnish with the sour cream. Serve the dressing on the side.

Yield: 4-6 servings

Heat Scale: Medium

 

For the Dressing:
4-6 green New Mexican chiles, roasted, peeled, stems and seeds removed,
chopped
¼ cup (59 mL) mayonnaise
2 tablespoons (30 mL) sour cream
1 tablespoon (15 mL) olive oil
1 tablespoon (15 mL) lime juice
1 clove garlic, peeled and minced
¼ teaspoon (1.25 mL) sugar
1 teaspoon (5 mL) chopped fresh cilantro
¼ teaspoon (1.25 mL) ground cumin

 

1.
Combine all the ingredients in a bowl and allow the dressing to sit a few hours to blend the flavors.

 

For the Salad:
½ cup (118 mL) jicama, diced
4 green onions, chopped, including the green part
Mixed salad greens, such as radicchio, butter, and red leaf lettuce
¼ cup (59 mL) piñon nuts

 

1.
Combine the jicama, onions, and salad greens in a bowl. Toss with the dressing, top with the nuts, and serve.

Yield: 4-6 servings

Heat Scale: Hot

 

4 jalapeño chiles, stems and seeds removed, minced
½ cup (118 mL) vegetable oil (olive oil preferred)
¼ cup (59 mL) vinegar
2 cloves garlic, peeled and minced
¼ teaspoon (1.25 mL) dry mustard
Freshly ground black pepper, to taste
3 cups (708 mL) cooked black-eyed peas
4 green onions, sliced, including the greens
1 stalk celery, chopped

 

1.
In a bowl, combine the chiles, oil, vinegar, garlic, mustard, and black pepper. Toss the peas, onions, and celery with the dressing and marinate overnight in the refrigerator.

Yield: 6-8 servings

Heat Scale: Medium

 

For the Dressing:
¼ teaspoon (1.25 mL) ground cayenne
½ cup (118 mL) mayonnaise
1 tablespoon (15 mL) sugar
1 tablespoon (15 mL) white vinegar
½ teaspoon (2.5 mL) celery seed
⅛ teaspoon (.5 mL) ground white pepper
Salt, to taste

 

1.
Combine all the ingredients in a jar, stir, and let sit for 2 hours to blend the flavors.

 

For the Slaw:
4 jalapeño chiles, stems and seeds removed, chopped
½ head green cabbage, shredded
½ head red cabbage, shredded
1 small onion, peeled and chopped
2 tablespoons (30 mL) chopped fresh cilantro

 

1.
Toss all the ingredients, except the cilantro, together in a bowl. To serve, combine the dressing with the salad and garnish with the cilantro.

Yield: 4 servings

Heat Scale: Mild

 

4 poblano chiles, roasted, peeled, seeds removed, refrigerated
2 cups (473 mL) finely diced apples, such as Pippin
1 fresh lemon
1 cup (236 mL) crumbled blue cheese
¾ cup (177 mL) chopped walnuts
4 cups (.95 L) mixed salad greens
⅔ cup (158 mL) extra virgin olive oil
⅓ cup (79 mL) red wine vinegar

 

1.
Place the apples in a ceramic bowl and squeeze just enough lemon juice over the apples to cover them. This will prevent the apples from turning brown and keep them attractive, especially if this dish is prepared an hour or two ahead of time.

2.
Toss the cheese and walnuts with the apples. Stuff this mixture into the poblano chiles.

3.
Arrange the stuffed chiles on a bed of greens.

4.
Whisk the olive oil and vinegar together in a small bowl. Pour the dressing over the chiles and lettuce. Serve immediately.

Yield: 6 servings

Heat Scale: Mild

 

1 head romaine lettuce, washed and torn into pieces
1 cup (236 mL) broccoli florets
½ cup (118 mL) diced jicama or raw turnip
2 green onions, sliced
2 yellow Hungarian wax peppers, stems and seeds removed, cut into rings
5 radishes, sliced
1 cup (236 mL) cooked chickpeas
½ cup (118 mL) alfalfa sprouts (or substitute bean sprouts)+
2 tablespoons (30 mL) toasted sesame seeds
1½ cups (354 mL) diced tomatoes
2 pimientos, diced
⅔ cup (158 mL) olive oil
2 tablespoons (30 mL) Chile Oil (page 16)
3 tablespoons (45 mL) rice wine vinegar
1 clove garlic, peeled, minced, and crushed
½ teaspoon (2.5 mL) dry mustard
½ teaspoon (2.5 mL) soy sauce
¼ teaspoon (1.25 mL) salt
¼ teaspoon (1.25 mL) freshly ground white pepper

 

1.
In a large salad bowl, lightly toss the lettuce, broccoli, jicama, green onions, wax peppers, radishes, chickpeas, sprouts, sesame seeds, tomatoes, and pimientos.

2.
In a small glass jar, combine the olive oil, Chile Oil, vinegar, garlic, mustard, soy sauce, salt, and pepper, and shake thoroughly.

3.
Pour the dressing over the tossed vegetables and lightly toss again. Serve immediately.

Yield: 4 servings