1,001 Best Hot and Spicy Recipes (53 page)

3.
In a bowl, combine the pork strips with the puréed chiles. Heat a wok, add the peanut oil, and stir-fry the pork until done, about 5 minutes. Remove the pork from the wok. Put the soy-sugar-ginger mixture and the peanuts in the wok and cook, stirring well, until hot. Add water if the mixture thickens too much. Mix in the meat and serve immediately.

Yield: 4-5 servings

Heat Scale: Medium

 

2 pounds (1.1 kg) boneless lean pork, cut into 1-inch (2.5 cm) cubes
2-4 tablespoons (30-60 mL) all-purpose flour
¼ cup (59 mL) vegetable oil
1 tablespoon (15 mL) grated fresh ginger
2 onions, peeled and sliced
½ cup (118 mL) peeled and chopped tomatoes
2 tablespoons (30 mL) chopped parsley
½ cup (118 mL) fresh lime juice
2 cups (473 mL) Classic Chicken Stock (page 46)
2 teaspoons (10 mL) habanero-based hot sauce
2 tablespoons (30 mL) mayonnaise (optional)
Lemon wedges for garnish
Chopped parsley for garnish

 

1.
In a large bowl, sprinkle the cubes of meat with the flour and toss well. Heat the oil in a large, heavy casserole over medium heat. Add the pork and the ginger. Cook for 3 minutes, turning the cubes to brown them slightly.

2.
Add the onions, tomatoes, and parsley and cook for a few minutes until the onions start to soften. Add the lime juice, stock, and hot sauce. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for about 1 hour, until the pork is tender and the stock is reduced to a gravy, stirring several times to prevent burning. Just before serving, stir in the mayonnaise, if using. Garnish with the lemon wedges and parsley.

Yield: 6-7 servings

Heat Scale: Hot

 

For the Marinade:
1 cup (236 mL) dry white wine
½ cup (118 mL) fresh lemon juice
2 cloves garlic, peeled and minced
1 teaspoon (5 mL) sugar
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
⅓ cup (79 mL) olive oil
1 teaspoon (5 mL) chopped fresh rosemary
1 bay leaf
1 teaspoon (5 mL) crushed, dried malagueta chile (or substitute piquin or
cayenne)
2½ pounds (1.13 kg) boneless, lean pork, cut into ½-inch (1 cm) cubes

 

1.
In a large ceramic bowl or pan, combine all the ingredients except the pork. Add the cubed pork and toss the cubes to coat them with the marinade. Cover and refrigerate the pork for 4 to 6 hours to marinate.

2.
Drain the pork in a colander and reserve the marinade.

 

For the Breading:
¾ cup (177 mL) ground Brazil nuts
2 cups (473 mL) dry breadcrumbs
2 teaspoons (10 mL) lemon zest

 

1.
Mix all the ingredients together. Toss the pork cubes in the mixture to coat.

 

For the Pork:
1 cup (236 mL) vegetable oil
2 tablespoons (30 mL) olive oil
1 onion, peeled and sliced
3 tablespoons (45 mL) heavy cream
3 tablespoons (45 mL) coconut milk
½ teaspoon (2.5 mL) dried, crushed tarragon
¾ teaspoon (3.75 mL) dill weed
½ teaspoon (2.5 mL) crushed, dried malagueta chile (or substitute piquin
or cayenne)

1.
In a large, heavy skillet, heat the vegetable oil over medium-high heat. Add the breaded pork cubes, a few at a time, tossing them in the pan to brown and taking care not to burn them. As the pork cubes brown, transfer them to paper towels to drain, then arrange them on a platter and keep them warm.

2.
In a medium skillet, heat the olive oil over medium heat. Add the onion and sauté until it is softened. Pour in the reserved marinade and bring the mixture to a boil. Lower the heat to a simmer, and simmer the mixture for 12 minutes. Add the remaining ingredients and heat through, but do not boil.

3.
Pour the warmed sauce over the heated pork cubes and serve immediately.

Yield: 12-14 patties

Heat Scale: Medium

 

2 pounds (1.1 kg) boneless pork
1 pound (454 g) round steak
½ pound (224 g) fresh bacon (available at natural supermarkets)
½ teaspoon (2.5 mL) salt
1 clove garlic, peeled
1½ teaspoons (7.5 mL) oregano
½ teaspoon (2.5 mL) cumin
6 peppercorns, crushed
2 teaspoons (10 mL) ground aji p-p chile (or substitute another ground hot
red chile, such as cayenne or New Mexican chimayó)
¾ cup (177 mL) dry white wine

 

1.
In a meat grinder or food processor, coarsely grind together the pork, round steak, bacon, salt, and garlic. If you use a food processor, take care not to grind the meat too finely; you want the mixture to have some texture.

2.
Transfer the ground meats to a large ceramic bowl. Add the remaining ingredients and mix thoroughly. Cover and refrigerate for 24 hours.

3.
Form the meat into 12 to 14 patties and fry them in a skillet over a medium heat for 3 to 4 minutes per side, or until no pink remains on the inside. Drain the patties on paper towels and serve hot.

Yield: 6-8 servings

Heat Scale: Medium

 

½ cup (118 mL) beer
½ cup (118 mL) vinegar
¼ cup (59 mL) vegetable oil
2 cloves garlic, peeled and minced
1 bay leaf
1 (2-pound [1.1 kg]) flank steak
6 fresh aji chiles, stems and seeds removed, chopped (or substitute yellow
wax hot or jalapeño)
1 cup (236 mL) chopped fresh spinach
2 carrots, peeled and julienned
1 medium onion, peeled, thinly sliced, and separated into rings
4 slices bacon
1 tablespoon (15 mL) dried oregano
¼ cup (59 mL) chopped fresh parsley
1 quart (.95 L) beef broth

 

1.
Combine the beer, vinegar, oil, garlic, and bay leaf. Marinate the steak in this mixture for 4 hours.

2.
Remove the steak from the marinade, reserving the marinade. Flatten the steak with a rolling pin. Spread the chiles over the meat, followed by the spinach, carrots, onions, bacon, oregano, and parsley. Roll up the steak, turning the edges in so the stuffing does not fall out. Tie the roll with string to hold it together.

3.
Place the rolled steak in a large pan with the marinade and enough beef broth to cover the meat. Simmer for 2½ hours or until the meat is very tender. Slice into rounds and serve.

Yield: 4-6 servings

Heat Scale: Medium

 

3 tablespoons (45 mL) vegetable oil, divided
4 onions, peeled and sliced, divided
2 cloves garlic, peeled and minced
1 dried aji chile, stem and seeds removed, crushed (or substitute New Mexican)
1 teaspoon (5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
½ teaspoon (2.5 mL) ground cayenne
3 tablespoons (45 mL) all-purpose flour, divided
2½ pounds (1.13 kg) round steak
1 cup (236 mL) beef broth, divided
2 tomatoes, sliced ¼-inch (.5 cm) thick

 

1.
Preheat the oven to 350°F (180°C).

2.
In a Dutch oven, heat 1 tablespoon (15 mL) of the oil over medium heat. Add 1 of the sliced onions, the garlic, and the crushed chile and sauté until the onion is softened. Using a slotted spoon, transfer the sautéed mixture to a small bowl and set aside.

3.
Mix together the salt, pepper, cayenne, and 2 tablespoons (30 mL) of the flour and press the mixture into both sides of the round steak. Heat the remaining 2 tablespoons (30 mL) oil in the Dutch oven and brown the steak on both sides. Cover the steak with the remaining sliced onions and ¼ cup (59 mL) of the broth and cover tightly. Bake for 1 hour or until the meat is tender.

4.
Layer the tomatoes on top of the onions and bake for 15 to 20 minutes more. Transfer the meat to a heated platter, allow it to sit for a few minutes, and then slice it thinly and keep it warm.

5.
Bring the juices in the casserole to a slow boil on top of the stove. In a jar, combine the remaining 1 tablespoon (15 mL) flour and ¾ cup (177 mL) broth and shake thoroughly. Slowly strain this mixture into the simmering pan juices and whisk until the mixture is smooth. Add the reserved sautéed onion mixture and heat through. Pour this sauce over the sliced meat and serve immediately.

Yield: 4-5 servings

Heat Scale: Medium

 

3 tablespoons (45 mL) vegetable oil, plus more if needed
1 cup (236 mL) finely chopped onion
1 bell pepper, stem and seeds removed, minced
2 cloves garlic, peeled and minced
1 pound (454 g) sirloin, cut into ¼-inch (.5 cm) cubes
¼ pound (113 g) lean pork loin, cut into ¼-inch (.5 cm) cubes
¼ pound (113 g) spicy smoked sausage, such as chorizo, cut into ¼-inch (.5 cm) cubes
¼ teaspoon (1.25 mL) salt
1 habanero chile, stem and seeds removed, minced, or substitute 3 jalapeños
2 tomatoes, peeled, seeded, and chopped
½ teaspoon (2.5 mL) cumin
½ teaspoon (2.5 mL) oregano
1 tablespoon (15 mL) red wine vinegar
½ teaspoon (2.5 mL) sugar
1 cup (236 mL) beef stock

 

1.
In a heavy skillet, heat the oil over medium heat. Add the onion, bell pepper, and garlic and sauté until the onion is softened. Push this mixture to one side of the skillet and sauté the sirloin, pork loin, sausage, salt, and hot peppers, stirring until the meat is lightly browned, then mix the meat and the onion mixture together.

2.
Add the remaining ingredients and bring the mixture to a boil. Reduce the heat to a simmer, half cover the skillet, and cook for 30 to 45 minutes to blend the flavors and cook off most of the liquid. The resulting mixture will be what is called a “dry” picadinho.

 

Variations

Heat 1 cup (236 mL) of additional beef stock to a slow boil. Make a roux of 1 tablespoon (15 mL) butter and 1 tablespoon (15 mL) all-purpose flour, add it to the hot beef stock, and whisk until the mixture is smooth. Add this gravy to the cooking meat and simmer for an additional 15 to 20 minutes, with the skillet covered. Or, add cooked, diced potatoes to either the dry or gravy version. For another “dry” version, top it with chopped, hard-boiled eggs and halved green olives or ripe olives. Or, serve the dry version topped with cooked, diced potatoes and a fried egg.

Yield: 4 servings

Heat Scale: Medium

 

4 thin beef steaks
2 cloves garlic, peeled and chopped
1 teaspoon (5 mL) salt
Freshly ground black pepper, to taste
2 -3 tablespoons (30-45 mL) palm oil (or substitute vegetable oil with
1 tablespoon [15 mL] paprika added)
1 small onion, peeled, sliced, and separated into rings
1 habanero chile, stem and seeds removed, minced (or substitute 2 jalapeños)
1 tablespoon (15 mL) lemon juice (fresh preferred)
Farofa de Malagueta (page 3), to taste