1,001 Best Hot and Spicy Recipes (40 page)

Yield: 4 servings

Heat Scale: Mild

 

¼ cup (59 mL) sugar
1½ teaspoons (7.5 mL) dry mustard
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) celery salt
1 teaspoon (5 mL) hot red chile flakes (such as piquin)
½ teaspoon (2.5 mL) paprika
⅓ cup (79 mL) apple cider vinegar
1½ tablespoons (22.5 mL) poppy seeds
1 cup (236 mL) vegetable oil
1 cup (236 mL) chopped fresh ripe mangos
1 cup (236 mL) chopped fresh peaches

 

1.
In a small bowl, combine the sugar, mustard, salt, celery salt, chile flakes, paprika, vinegar, poppy seeds, and vegetable oil. Beat with a small electric beater until the dressing is thick.

2.
Place the mangos and peaches together on 4 salad plates and drizzle the dressing over them. Refrigerate any excess dressing.

Yield: 4 servings

Heat Scale: Medium

 

1 small bunch parsley, washed and drained
1 bunch watercress, washed and drained
½ cup (118 mL) canola oil
½ cup (118 mL) olive oil
1 clove garlic, peeled
⅓ cup (79 mL) tarragon vinegar
2 jalapeño or serrano chiles, stems and seeds removed
2 shallots, peeled and quartered
2 teaspoons (10 mL) dry mustard
1 tablespoon (15 mL) horseradish
1 teaspoon (5 mL) soy sauce
¼ cup (59 mL) plain yogurt
4 large fresh tomatoes, sliced

 

1.
Combine all the ingredients except the tomatoes in a food processor or blender and purée. If the mixture seems too thick, add a few teaspoons (30-45 mL) yogurt or ice water.

2.
Divide the tomato slices among 4 salad plates and drizzle the dressing over them. Store the remaining dressing in a jar in the refrigerator.

Yield: 4 servings

Heat Scale: Medium

 

1 cup (236 mL) buttermilk
2 red jalapeño chiles, stems and seeds removed, minced
⅓ cup (79 mL) grated cucumber
3 green onions, chopped (with a little tender green included)
1 tablespoon (15 mL) Dijon mustard
2 tablespoons (30 mL) chopped fresh cilantro
2 teaspoons (10 mL) fresh lime juice
½ teaspoon (2.5 mL) dill
⅛ teaspoon (.6 mL) freshly ground black pepper
1 red bell pepper, grilled, peeled, and cut into strips
1 orange bell pepper, grilled, peeled, and cut into strips
1 purple bell pepper, grilled, peeled, and cut into strips

 

1.
Place all the ingredients except the bell peppers in a large glass jar and shake briskly. Chill the dressing and shake again before using.

2.
Divide the bell pepper strips among 4 salad plates and drizzle the dressing over them. Store the remaining dressing in the refrigerator.

Yield: 3-4 servings

Heat Scale: Mild

 

1 cup (236 mL) shredded carrot
2 oranges or 3 tangerines, peeled and sliced into thin rounds
¼ cup (59 mL) finely chopped shallots
½ teaspoon (2.5 mL) dried basil
2 tablespoons (30 mL) finely chopped fresh ginger
3 tablespoons (45 mL) rice vinegar
2 tablespoons (30 mL) Chile Oil (page 16)
¼ teaspoon (1.25 mL) freshly ground white pepper

 

1.
In a medium glass bowl, toss together the carrot, oranges or tangerines, and shallots. Combine the remaining ingredients in a glass jar and shake thoroughly. Pour the dressing over the carrot mixture and toss gently. Chill for an hour or two before serving.

Yield: 10-12 servings

Heat Scale: Medium

 

3 pounds (1.36 kg) fresh green cabbage, thinly sliced
¼ cup (59 mL) chopped serrano chiles
1 green bell pepper, stem and seeds removed, finely chopped
1 red bell pepper, stem and seeds removed, finely chopped
1½ cups (354 mL) chopped onion
1 cup (236 mL) vegetable oil
1 cup (236 mL) white vinegar
¾ cup (177 mL) sugar
2 tablespoons (30 mL) celery seed
½ teaspoon (2.5 mL) freshly ground black pepper

 

1.
In a very large glass bowl, combine the cabbage, serranos, bell pepper, and onion.

2.
Combine the remaining ingredients in a saucepan and bring to a boil, stirring until the sugar dissolves. Boil gently for 1 minute, then pour the marinade over the vegetables and mix.

3.
Refrigerate for several hours or, preferably, overnight before serving. The slaw will keep for 5 days.

4.
Before serving, drain the slaw so the marinade doesn’t drown everything else on the plate. Reserve the extra marinade to add to any leftover slaw.

Yield: 10-12 servings

Heat Scale: Medium

 

1 small red cabbage, shredded
3 apples, peeled, cored, and shredded
2 cups (473 mL) diced red bell pepper
2 cups (473 mL) diced red onion
3 poblano chiles, roasted, peeled, stems and seeds removed, diced
1 chipotle chile in adobo sauce, puréed
½ cup (118 mL) lemon juice
½ cup (118 mL) plain nonfat yogurt
½ cup (118 mL) light mayonnaise
1 dash salt
1 tablespoon (15 mL) ground hot red New Mexican chile
(chimayo preferred)

 

1.
Combine the cabbage, apples, bell pepper, red onion, and poblanos in a large bowl. Set aside.

2.
In another bowl, mix together the puréed chipotle and lemon juice. Add the yogurt, mayonnaise, salt, and ground chile. Mix well. Pour the dressing over the cabbage mixture and toss to coat evenly. Refrigerate for at least 2 hours before serving.

Yield: 4 servings

Heat Scale: Medium

 

For the Gingered Shrimp Marinade and Dressing:
¼ cup (59 mL) vegetable oil
¼ cup (59 mL) peanut oil
6 tablespoons (90 mL) rice wine vinegar
6 small Thai chiles, stems removed, minced (or substitute serrano chiles)
2 tablespoons (30 mL) minced ginger
1 tablespoon (15 mL) chopped green onions, green part included
1 tablespoon (15 mL) dry sherry
1 teaspoon (5 mL) five-spice powder
1 teaspoon (5 mL) soy sauce
½ teaspoon (2.5 mL) sesame oil

 

1.
Combine all the ingredients in a blender or food processor and purée until smooth. Transfer the marinade to a bowl and let sit at room temperature for an hour or two.

 

For the Grilled Shrimp Salad:
¼ cup (59 mL) peanut oil
24 medium shrimp, shelled and deveined, tails off
Vegetable oil for frying
4 eggroll wrappers, cut in ¼-inch (.5 cm) strips
Ground red New Mexico chile to taste
5 ounces (140 g) mixed baby greens
3 slices red onion

 

1.
Remove the marinade from the refrigerator and strain it, saving the solids and the liquid. Combine the solids with the peanut oil and brush the mixture on the shrimp. Place the shrimp in a bowl and marinate in the refrigerator for a couple of hours.

2.
Fill a deep-fat fryer or a wok with 2 inches (5 cm) of vegetable oil and heat to 375°F (190°C). Add the eggroll strips in batches and fry for 30 seconds to crisp. Transfer the strips to paper towels to drain and sprinkle them with the ground red chile.

3.
Place the shrimp in a vegetable grill basket and grill over a medium-hot fire for about 6 minutes, shaking often so that they cook evenly.

4.
Toss the greens with the reserved marinade and divide them among chilled salad plates. Arrange the sliced onion over the salads and top with the shrimp. Garnish the salads with the crispy egg roll strips and serve.

Yield: 6 servings

Heat Scale: Medium

 

10 slices of good quality rustic bread, several days old
3 fresh tomatoes, peeled and coarsely chopped
2 cucumbers, peeled, seeded, and cubed
1 cup (236 mL) finely diced red onion
2 cloves garlic, peeled and minced very fine
1 cup (236 mL) chopped green New Mexican chile
½ cup (118 mL) chopped fresh basil
¼ cup (59 mL) red wine vinegar
¼ teaspoon (1.25 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
⅔ cup (158 mL) best-quality olive oil

 

1.
In a large bowl, soak the bread in a little water, but not enough to get the bread totally soggy. Squeeze the bread dry with your hands and crumble it into a large bowl. Add the tomatoes, cucumbers, red onion, garlic, chile, and basil and toss with the bread.

2.
Pour the vinegar into a small glass jar and add the salt and black pepper. Shake the jar until the salt is dissolved. Add the olive oil to the jar and shake until the mixture is blended.

3.
Immediately pour the vinegar and oil mixture over the bread mixture and toss gently. Serve immediately.

Yield: 4 servings

Heat Scale: Medium

 

3 cups (708 mL) stale, crusty French bread, lightly toasted and cut in ½- inch (1 cm) cubes
½ cup (118 mL) finely chopped red onion
1 cucumber, peeled, quartered lengthwise, and cut crosswise into ½-inch (1 cm) pieces
2 large tomatoes, peeled, seeded, and chopped
1 cup (236 mL) firmly packed basil leaves
1 garlic clove, peeled and minced
2 serrano chiles, stems removed
¼ cup (59 mL) red wine vinegar
½ cup (118 mL) olive oil

 

1.
In a large bowl, combine the bread, red onion, cucumber, and tomatoes. Toss the mixture well.

2.
In a food processor, blend the basil, garlic, chiles, vinegar, and olive oil until the basil is puréed and the dressing is emulsified. Sprinkle the dressing over the bread mixture, tossing it well. Serve at once or allow to sit for a few minutes to soften. Serve at room temperature.

Yield: 12 servings

Heat Scale: Mild

 

4 (15-ounce [426 g]) cans black-eyed peas, rinsed and well drained
2 cups (473 mL) diced apples
2 cups (473 mL) diced fresh pineapple
1 small red onion, peeled and minced
2 tablespoons (30 mL) curry powder
½ cup (118 mL) yogurt
3 tablespoons (45 mL) Dijon mustard
2 tablespoons (30 mL) apple cider vinegar
½ cup (118 mL) olive oil
2 large purple cabbages

 

1.
Combine the black-eyed peas, apples, pineapple, and onion in a large bowl and set aside.

2.
Whisk together the curry powder, yogurt, mustard, and vinegar. Gradually whisk in the olive oil.