1,001 Best Hot and Spicy Recipes (43 page)

 

For the Dressing:
2 tablespoons (30 mL) rice vinegar
2 tablespoons (30 mL) light soy sauce
1½ tablespoons (22.5 mL) peanut oil
1 tablespoon (15 mL) sesame paste (available in Asian markets) or smooth peanut butter
1 tablespoon (15 mL) Chinese red chile oil (available in Asian markets)
1 tablespoon (15 mL) sugar
2 teaspoons (10 mL) ground Sichuan peppercorns
2 teaspoons (10 mL) sesame oil
1 teaspoon (5 mL) minced ginger
½ teaspoon (2.5 mL) crushed red chile flakes

 

1.
In a bowl, combine all the ingredients and mix well. Allow the dressing to sit for a couple of hours to blend the flavors.

 

For the Salad:
8 ounces (224 g) cooked chicken, chopped
2 green onions, some of the green part included, chopped
1 cucumber, ½ cubed and ½ sliced
Shredded lettuce
¼ cup (59 mL) roasted peanuts
Crushed red chile flakes for garnish
Chopped fresh cilantro for garnish

 

1.
Toss the chicken, green onions, and cubed cucumber in the dressing. Allow the mixture to sit at room temperature for 30 minutes.

2.
Divide the lettuce among individual serving plates. Arrange the sliced cucumbers on the lettuce, top with the chicken salad, and garnish with the peanuts, chile flakes, and cilantro.

Yield: 2 cups (473 mL)

Heat Scale: Medium

 

2 small cucumbers, peeled, seeded, and diced ( about 2 cups [473 mL])
3 tablespoons (45 mL) rice wine vinegar
1 tablespoon (15 mL) sugar
1 teaspoon (5 mL) crushed red chile flakes
Salt, to taste

 

1.
In a bowl, toss the cucumbers with the rice wine vinegar and sugar. Add salt to taste. Marinate the salad for at least 20 minutes. Taste again, adjust the salt and sugar if necessary, and serve.

Yield: 6 small servings as an appetizer or 4 servings as a side dish to accompany a main course

Heat Scale: Medium

 

1 pound carrots, peeled and grated lengthwise into long, thin strips
1½ teaspoons (7.5 mL) ground cayenne
½ teaspoon (2.5 mL) salt
3 tablespoons (45 mL) sunflower seed oil
2 large garlic cloves, peeled and put through a garlic press
1 green onion, white and tender green parts, finely chopped

 

1.
Put the grated carrots in a medium heatproof bowl. Make a well in the center of the carrots, pushing them aside so you see the bottom of the bowl. Put the cayenne pepper and salt into this well.

2.
In a small skillet, heat the oil over medium-high heat until it is very hot. Pour the hot oil over the spices in the bowl, stirring rapidly to mix them into the oil. Stir the pressed garlic into the oil. Then stir the seasoned oil into the grated carrots until well combined. Add the chopped green onion and toss to mix well.

3.
Cover and refrigerate until needed. This salad tastes best if you make it a day in advance, so the flavors develop fully. Let the chilled carrot salad sit at room temperature for 30 minutes before serving.

Yield: 4 servings

Heat Scale: Medium

 

For the Dressing:
2 cups (473 mL) chicken broth, or more to dilute
¼ cup (59 mL) peanut butter
2 tablespoons (30 mL) peanut oil
2 tablespoons (30 mL) Asian garlic chile sauce or sambal oelek
2 tablespoons (30 mL) red wine vinegar
1 tablespoon (15 mL) Louisiana-style hot sauce
1 tablespoon (15 mL) soy sauce
1 teaspoon (5 mL) grated or minced fresh ginger
1 teaspoon (5 mL) sugar
1 teaspoon (5 mL) toasted sesame oil

 

1.
Combine all the ingredients in a bowl and mix well. Add additional broth as needed to thin to the desired consistency. Allow the dressing to sit at room temperature for an hour to blend the flavors.

 

For the Salad:
2 cups (473 mL) cooked vermicelli or Chinese noodles
2 cups (473 mL) chopped green onions, some of the green parts included
1 cup (236 mL) sliced red bell peppers
2 cups (473 mL) shredded carrots
2 cups (473 mL) mung bean sprouts
¼ cup (59 mL) sliced cucumber
Chopped roasted peanuts for garnish
Chopped fresh cilantro for garnish

 

1.
Place the noodles in a large bowl or on a serving platter and top them with the vegetables. Pour the dressing over the salad and gently toss to coat the noodles.

2.
Garnish the salad with the peanuts and cilantro and serve.

Yield: 4-6 servings

Heat Scale: Medium

 

For the Dressing:
3 tablespoons (45 mL) peanut oil
3 tablespoons (45 mL) peanut butter
3 tablespoons (45 mL) rice vinegar
2 tablespoons (30 mL) Asian garlic chile sauce or sambal oelek
1 tablespoon (15 mL) lime juice, fresh preferred
1 tablespoon (15 mL) dark soy sauce
2 teaspoons (10 mL) grated ginger
1 teaspoon (5 mL) sugar
1 teaspoon (5 mL) toasted sesame oil
1 clove garlic, peeled and minced

 

1.
In a bowl, combine all the ingredients and mix well. Allow to sit at room temperature for an hour to blend the flavors.

 

For the Salad:
2 cups (473 mL) cooked ramen noodles
½ cup (118 mL) shredded carrots
¼ cup (59 mL) green onions, chopped, green parts included
¼ cup (59 mL) bean sprouts
¼ cup (59 mL) sliced cucumber
4 radishes, sliced
Chopped peanuts for garnish
Chopped fresh cilantro for garnish

 

1.
Place the noodles in a large bowl or on a serving platter and top with the vegetables. Pour the dressing over the salad and gently toss.

2.
Garnish the salad with the peanuts and cilantro and serve.

Yield: 10-12 servings

Heat Scale: Medium

 

4 red bell peppers, seeds removed, quartered
4 green bell peppers, seeds removed, quartered
6 large ripe tomatoes, quartered
2 large onions, peeled and quartered
2 large hot green New Mexican chiles, split, stems and seeds removed
3 bay leaves
3 large jalapeño chiles, split, stems and seeds removed
½ cup (118 mL) chopped parsley
2 whole cloves
3 large cloves garlic, peeled
1½ tablespoons (22.5 mL) salt
6 quarts (5.7 L) boiling water

 

1.
In a large stockpot, combine all the ingredients and boil for 10 minutes. Reduce the heat and simmer, covered, for 1½ hours.

2.
Remove from the heat and let cool. Strain through a fine sieve. Serve hot or cold.

Yield: 8 servings

Heat Scale: Varies

 

2 medium onions, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
4 tablespoons (60 mL) unsalted butter
Zest of ½ medium orange
6 cups (1.64 L) puréed fresh tomatoes
1 (5-ounce [140 g]) can tomato paste
6 cups (1.64 L) freshly squeezed orange juice
1 teaspoon (5 mL) ground ginger
1 tablespoon (15 mL) finely grated fresh ginger
¼ teaspoon (1.25 mL) white pepper
½ teaspoon (2.5 mL) salt
¾ tablespoon (11.25 mL) salt
Ground cayenne, to taste

1.
In a large stockpot, melt the butter over medium heat. Add the onion and garlic and sauté lightly, but do not let them brown. Add the orange zest and stir well. Add the remaining ingredients, and stir well to combine. Bring almost to a boil, lower the heat, and simmer for 15 minutes. Serve hot or allow to cool before serving.

Yield: 4 servings

Heat Scale: Medium

 

1 tablespoon (15 mL) olive oil
2 tablespoons (30 mL) butter
10 large cloves garlic, peeled and mashed
½ teaspoon (2.5 mL) all-purpose flour
2 aji chiles, stems and seeds removed, minced (or substitute yellow wax hot or jalapeños)
1 quart (.95 L) Classic Chicken Stock (page 46)
Salt, to taste
Freshly ground white or black pepper, to taste
4 large eggs, beaten
2 tablespoons (30 mL) finely grated romano cheese
1 tablespoon (15 mL) chopped fresh parsley

 

1.
In a heavy pot, melt the oil and butter over medium heat. Add the garlic and sauté, quickly stirring in the flour. Stir until the garlic begins to brown. Add the chiles, stock, salt, pepper, eggs, and cheese and mix well. Bring to a boil, then reduce the heat to medium and cook, covered, for 15 minutes. If desired, strain the soup. Serve hot, garnished with the parsley.

Yield: 4 servings

Heat Scale: Medium

 

¼ cup (59 mL) olive oil
2 ounces (56 g) diced bacon
6 cloves garlic, peeled and chopped
1½ tablespoons (22.5 mL) hot pimentón (or substitute ground chipotle)
¼ teaspoon (1.25 mL) ground cumin
6 cups (5.7 L) Classic Chicken Stock (page 46)
Salt, to taste
10 (½-inch [1 cm]) thick baguette slices, toasted
4 eggs

1.
Heat the olive oil in a large soup pot over medium heat. Add the bacon and garlic and fry for about 3 minutes. Add the pimentón, cumin, stock, and salt. Bring the mixture to a boil, then reduce the heat. Add the baguette slices and simmer for 5 minutes. Break each egg into the soup so that it rests on top. Cover the pot and cook until the whites are set but the yolks are still liquid, about 4 minutes. Carefully ladle the soup and eggs into bowls and serve.

Yield: 6 servings

Heat Scale: Hot

 

3 pounds (1.36 kg) lobster tails in the shell (approximately 6)
2 cups (473 mL) teriyaki sauce
2 cups (473 mL) rice vinegar
1 tablespoon (15 mL) freshly grated ginger
1½ tablespoons (22.5 mL) minced garlic
1¼ tablespoon (18.75 mL) five-spice powder, divided
1 tablespoon (15 mL) brown sugar
½ cup (118 mL) rice wine (or substitute any dry white wine)
1 cup (236 mL) prepared green gunpowder tea
6 cups (5.7 L) Classic Chicken Stock (page 46)
1 cup (236 mL) Traditional European Fish Stock (page 47)
12 Thai chiles, stems and seeds removed, minced (or substitute 6 serranos or jalapeños)
¼ cup (59 mL) soy sauce
2 tablespoons (30 mL) lemon juice
¼ cup (59 mL) honey
2 tablespoons (30 mL) minced garlic
1½ teaspoons (7.5 mL) ground ginger

 

1.
In a bowl, combine the lobster tails, teriyaki sauce, rice vinegar, ginger, garlic, 1½ teaspoons (7.5 mL) five-spice powder, and brown sugar and marinate for at least 1 hour. Remove the lobster tails and discard the marinade.