1,001 Best Hot and Spicy Recipes (39 page)

2.
Preheat the broiler.

3.
Divide the butter lettuce leaves equally among 4 chilled salad plates.

4.
Place the mushrooms stem-side down on a broiling rack. Brush the mushrooms with the sauce. Place the rack 4 to 6 inches from the heat and broil until the mushrooms are brown and crusty, about 2 minutes.

5.
When the mushrooms are done, quickly arrange them on top of the butter lettuce, and pour any remaining sauce on top of the mushrooms. Sprinkle each plate with the piñons, and serve.

Yield: 6 servings

Heat Scale: Mild

 

1 medium cantaloupe, halved, seeds removed
1 cup (236 mL) canned black beans, drained and rinsed
1 cup (236 mL) canned pinto beans, drained and rinsed
½ cup (118 mL) diced red bell pepper
1 jalapeño chile, stem and seeds removed, diced
¼ cup (59 mL) sliced green onions
2 tablespoons (30 mL) lime juice
2 tablespoons (30 mL) lemon juice
2 tablespoons (30 mL) honey
1 tablespoon (15 mL) safflower oil
¼ teaspoon (1.25 mL) ground allspice
⅛ teaspoon (.6 mL) salt
1 bag mixed baby lettuces
1 (15-ounce [420 g]) can cranberry sauce

 

1.
Cut each cantaloupe half into 4 lengthwise slices. Cut the peel off of each slice. Dice half of the cantaloupe and place the pieces in a medium bowl. Cut each of the remaining slices into 3 thin slices, then cover them with plastic wrap and chill.

2.
Add the beans, bell pepper, jalapeño, and green onions to the diced cantaloupe. In a separate small bowl, whisk together the lime juice, lemon juice, honey, safflower oil, allspice, and salt.

3.
Distribute the baby lettuce equally among 6 salad plates. Place a dollop of cranberry sauce in the middle of the lettuce on each plate. Remove the chilled cantaloupe from the refrigerator and put 1 slice on each plate. Divide the bean mixture among the plates and dress each salad with the reserved dressing.

Yield: 4 servings

Heat Scale: Medium

 

¼ cup (59 mL) nonfat sour cream
¼ cup (59 mL) nonfat plain yogurt
2 kiwi fruit, peeled, each sliced into 8 rounds
2 teaspoons (10 mL) white wine vinegar
2 teaspoons (10 mL) Dijon mustard
1 tablespoon ground red New Mexican chile
1 tablespoon (15 mL) honey
1 tablespoon (15 mL) minced garlic
4 cups (.95 L) fresh spinach, cleaned and torn into bite-sized pieces
1 cup (236 mL) red seedless grapes, halved
¼ cup (59 mL) chopped walnuts
1 (11-ounce [308 g]) can mandarin oranges
½ cup (118 mL) diced tomatoes

 

1.
In a blender, combine the sour cream, yogurt, kiwi, vinegar, mustard, ground chile, honey, and garlic and blend until smooth.

2.
In a separate serving bowl, toss the spinach, grapes, walnuts, oranges, and tomatoes in a ½ cup (118 mL) of the dressing to start, adding more as desired. Keep the salad chilled until serving time.

Yield: 6 servings

Heat Scale: Hot

 

1 cup (236 mL) bulgur wheat
1¾ cup (413 mL) boiling water
2 mangos, peeled, seeded, and diced
½ cup (118 mL) shredded carrot
½ cup (118 mL) red bell pepper strips
½ cup (118 mL) cucumber, peeled and sliced
½ cup (118 mL) thinly sliced celery
¼ cup (59 mL) thinly sliced green onion
¾ cup (177 mL) diced papaya
1 tablespoon (15 mL) fresh lime juice
¼ cup (59 mL) sweet rice vinegar
2 tablespoons (30 mL) Chile Oil (page 16)
¼ teaspoon (1.25 mL) grated fresh ginger
⅛ teaspoon (.6 mL) minced garlic
½ habanero chile, stem and seeds removed, minced

 

1.
Place the bulgur and boiling water in a microwave-safe casserole dish. Cover the dish with a larger dish and microwave on high for 5 minutes to hydrate. Remove the bulgur from the microwave and set it aside to cool.

2.
In a large bowl, combine the mangos, carrot, red bell pepper, cucumber, celery, and onion.

3.
In a food processor, blend together the papaya, lime juice, rice vinegar, Chile Oil, ginger, garlic, and chile until smooth.

4.
Add the cooled bulgur to the vegetables, then pour the dressing over the entire mixture. Stir gently to coat and serve immediately.

Yield: 4 servings

Heat Scale: Medium

 

1 teaspoon (5 mL) grated lemon zest
1 tablespoon (15 mL) honey
1 shallot, peeled and minced
⅓ cup (79 mL) rice wine vinegar
1 teaspoon (5 mL) ground cayenne
1 dash salt
3 tablespoons (45 mL) lime juice
1 pound (454 g) turnips, peeled and cut into medium cubes
1 cucumber, peeled, seeded, and cut into small cubes
1 (11-ounce [308 g]) can mandarin oranges, drained
½ honeydew melon, peeled and seeded, cut into medium cubes
½ medium pineapple, peeled, cored, and cut into cubes
2 tablespoons (30 mL) minced fresh mint

 

1.
In a medium saucepan, combine the lemon zest, honey, shallot, vinegar, cayenne, and salt. Bring the mixture to a boil, then remove it from the heat and let cool. When the mixture reaches room temperature, add the lime juice and set aside.

2.
In a large ceramic bowl, mix together the turnips, cucumber, oranges, melon, and pineapple. Pour the dressing over the fruits and vegetables and toss gently to coat. Sprinkle the top of the salad with the mint. Chill the salad for at least 1 hour.

Yield: 5 servings

Heat Scale: Medium to Hot, depending on the size and intensity of the habanero chile

 

2 cups (473 mL) cubed fresh pineapple
1 small ripe papaya, peeled and diced (about 1-1½ cups [250-354 mL])
1 cup (236 mL) shredded cabbage
1 habanero chile, stem and seeds removed, minced
¼ cup (59 mL) chopped pistachios (chile-flavored preferred, or substitute pecans)
⅓ cup (79 mL) low-fat mayonnaise
⅓ cup (79 mL) low-fat sour cream
2 tablespoons (30 mL) tequila
2 tablespoons (30 mL) freshly squeezed lime juice
¼ teaspoon (1.25 mL) freshly ground white pepper
¼ teaspoon (1.25 mL) sugar

 

1.
Mix together the pineapple, papaya, cabbage, chile, and pistachios in a medium bowl. Refrigerate the mixture for 1 hour.

2.
In another bowl, whisk together the mayonnaise, sour cream, tequila, lime juice, white pepper, and sugar until the dressing is well blended. Pour it over the chilled mixture and toss lightly. Serve immediately.

Yield: 6 servings

Heat Scale: Medium

 

½ cup (118 mL) chopped Roma tomatoes
1 tablespoon (15 mL) distilled white vinegar
2 teaspoons (10 mL) prepared horseradish
1 teaspoon (5 mL) honey
2 tablespoons (30 mL) tomato paste
1 tablespoon (15 mL) minced fresh cilantro
¼ teaspoon (1.25 mL) black pepper
1 teaspoon (5 mL) Dijon mustard
¼ teaspoon (1.25 mL) ground habanero chile
½ cup (118 mL) olive oil
Chopped spinach as needed

 

1.
Combine all the ingredients except the olive oil and spinach in a blender. Blend until smooth. With the blender still running, slowly add the olive oil until the dressing is well combined and thick. Serve over the spinach leaves.

Yield: 6 servings

Heat Scale: Medium

 

4 slices bacon, chopped
2 tablespoons (30 mL) crushed red New Mexican chile, seeds included
½ cup (118 mL) cider vinegar
1 tablespoon (15 mL) soy sauce
4 cups (.95 L) fresh spinach
1 medium red onion, peeled and thinly sliced
1 cup (236 mL) cauliflower florets
1 cup (236 mL) diced queso blanco or mozzarella cheese
¼ cup (59 mL) slivered almonds

 

1.
In a skillet, sauté the bacon pieces over medium heat until crisp. Remove the bacon from the skillet, transfer it to paper towels to drain, then crumble it. Add the red chile to the bacon drippings and sauté for a couple of minutes.

2.
In a bowl, mix together the vinegar and soy sauce.

3.
In a separate bowl, combine the spinach, onion, cauliflower, and cheese. Add the vinegar mixture and toss to combine.

4.
Reheat the bacon fat and chile mixture, pour it over the spinach, and toss well. Top with the nuts and bacon and serve.

Yield: 4 servings

Heat Scale: Medium

 

2 tablespoons (30 mL) Chile Oil (page 16)
2 teaspoons (10 mL) ground chile de arbol (or substitute any ground hot chile)
½ teaspoon (2.5 mL) dried oregano
¼ teaspoon (1.25 mL) ground cumin
1 pinch garlic powder
1 pound (454 g) boneless pork, cut in strips 2 inches (5 cm) long and ¼- inch (.5 cm) wide and thick
5 ounces (140 g) mixed lettuce leaves, chopped
1 cup (236 mL) mung bean sprouts, or as needed
1 small onion, peeled, thinly sliced, and separated into rings
1 avocado, pitted, peeled, and sliced
1 small cucumber, sliced
½ cup (118 mL) prepared ranch salad dressing mixed with hot sauce of your choice, to taste
2 tablespoons (30 mL) sesame seeds

 

1.
In a skillet, heat the oil over medium heat. Add the chile, oregano, cumin, and garlic powder. Add the pork and cook for a couple of minutes until the pork is done but still tender. Transfer the pork to paper towels to drain.

2.
Divide the lettuce among 4 salad plates. Top the lettuce with the bean sprouts, onion, avocado, and cucumber slices. Arrange the warm pork strips over all, top with the spicy ranch dressing, garnish with the sesame seeds, and serve.

Yield: 4-6 servings

Heat Scale: Mild

 

For the Vegetables:
1 cup (236 mL) water
½ cup (118 mL) apple cider vinegar
1 (9-ounce [252 g]) package frozen artichoke heart halves
½ pound (224 g) fresh button mushrooms, stems removed
4 oil-packed sun-dried tomatoes, drained, cut in thin strips
12 black olives

 

1.
Bring the water and the cider vinegar to a boil in a pan, add the artichoke hearts, and immediately remove the pan from the heat. Let stand for 5 minutes, then remove the artichokes, reserving the liquid.

2.
Add the mushrooms to the liquid and return the pan to the heat. Simmer for 5 minutes. Remove the pan from the heat and drain. In a bowl, combine the artichoke hearts, mushrooms, and the remaining ingredients. Stir well.

 

For the Dressing:
1 tablespoon (15 mL) crushed red chile
⅓ cup (79 mL) olive oil
¼ cup (59 mL) balsamic vinegar
Juice of 1 medium lemon
3 green onions, including some of the green, chopped
2 cloves garlic, peeled and minced
1 tablespoon (15 mL) dried oregano
½ teaspoon (2.5 mL) dried basil

 

1.
In a bowl, mix together all the ingredients. Pour the dressing over the vegetables. Refrigerate them overnight to marinate.

Yield: 4 servings

Heat Scale: Mild

 

1 ripe avocado, peeled, pitted, and quartered
2 tablespoons (30 mL) champagne vinegar
¼ cup (59 mL) water
½ cup (118 mL) low-fat plain yogurt or sour cream
2 tablespoons (30 mL) chopped cilantro
¼ teaspoon (1.25 mL) salt
1 teaspoon (5 mL) sugar
1 clove garlic, peeled
1 fresh serrano chile, stem and seeds removed
5 ounces (140 g) mixed salad greens

 

1.
Place all the ingredients except the greens in a blender or food processor and blend until thoroughly mixed. If the dressing seems too thick, add more water or yogurt. Use it to dress the salad greens as soon as possible or store, covered tightly in the refrigerator until ready to use.