1,001 Best Hot and Spicy Recipes (58 page)

4.
Cook the pork for 2 to 3 hours, depending on the heat of the fire, turning the meat occasionally. If you like, baste it with more marinade. The pork should be crispy on the outside and tender almost to the point of falling apart on the inside.

Yield: 4-6 servings

Heat Scale: Medium

 

1 small habanero chile or 5 piquins (or more, to taste), stems and seeds removed, chopped
5 cloves garlic, peeled
½ teaspoon (2.5 mL) freshly ground black pepper, divided
2 tablespoons (30 mL) lime juice
1 pound (454 g) diced pork
2 cups (473 mL) fresh corn kernels, divided
½ cup (118 mL) fine corn meal
⅓ cup (79 mL) sherry
2 teaspoons (10 mL) salt
3 tablespoons (45 mL) corn or vegetable oil
1½ cups (354 mL) chopped and seeded cubanelle or green bell pepper
½ cup (118 mL) chopped and seeded red bell pepper
1½ cups (354 mL) chopped onion
¼ cup (59 mL) tomato sauce
1 tablespoon (15 mL) distilled or white wine vinegar
Chopped parsley for garnish

 

1.
In a mortar, mash the habanero chile and garlic with ¼ teaspoon (1.25 mL) of the black pepper. Add the lime juice and stir to make the adobo. Marinate the diced pork in the adobo for at least an hour, but overnight is better.

2.
Purée 1½ cups (354 mL) of the corn kernels with the corn meal, sherry, 1 cup (236 mL) water, salt, and the remaining black pepper.

3.
Heat the corn oil in a saucepan over medium heat. Add the pork and sauté until it begins to brown. Add the cubanelle and red bell peppers and onion, increase the heat, and sauté for about 5 minutes. Add the adobo and stir, scraping up any coagulated juices from the bottom of the pan.

4.
Add the tomato sauce and chiles and cook for a minute and a half. Add the puréed corn mixture, 2 cups (473 mL) water, and the remaining ½ cup (118 mL) corn kernels and cook, stirring, for 5 minutes. Lower the heat and cook, stirring constantly, for 20 minutes. Stir in the vinegar. Pour the tamal onto a greased platter and garnish with chopped parsley.

Yield: 5-6 servings

Heat Scale: Hot

 

2 pounds (1.1 kg) pork loin, trimmed of all fat, cut into ½-inch (1 cm) cubes
2 cups (473 mL) chopped onion
3 Scotch bonnet or habanero chiles, stems and seeds removed, minced
3 cloves garlic, peeled and minced
4 green onions, chopped (white part with a little of the green)
Juice of 2 limes (about ⅓ cup [79 mL])
½ cup (118 mL) juice from Seville oranges (or substitute underripe Valencia oranges)
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
⅔ cup (158 mL) vegetable oil

 

1.
Combine the pork, onion, chile, garlic, green onions, lime juice, orange juice, salt, and pepper in a large, shallow glass baking dish and marinate for 3 hours in the refrigerator.

2.
Put the marinated meat in a large, heavy saucepan and add just enough water to cover. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and simmer for 45 to 60 minutes or until almost all of the liquid has evaporated.

3.
Spread the cooked meat over several layers of paper towels to remove the excess moisture.

4.
In a large skillet, heat the oil over medium-high heat. Add the pork cubes and fry until they are quite browned. Drain the fried meat on additional paper towels. Serve this dish hot.

Yield: 4-6 servings

Heat Scale: Medium

 

½ pound (224 g) lean pork, cut into ½-inch (1 cm) cubes
½ cup (118 mL) lean corned beef, cut into ½-inch (1 cm) cubes
1 chicken leg, skin removed
1 pound (454 g) fresh or canned pigeon peas
3 tablespoons (45 mL) vegetable oil
3 onions, peeled and chopped
3 cloves garlic, peeled and minced
2 teaspoons (10 mL) dried thyme or 3 sprigs fresh thyme
2 Bonney Bajan or habanero chiles, stems and seeds removed, minced
2 tablespoons (30 mL) minced parsley
¼ cup (59 mL) minced celery
2 green onions, chopped, some of the green parts included
¼ teaspoon (1.25 mL) salt, or more to taste
¼ teaspoon (1.25 mL) freshly ground black pepper
½ cup (118 mL) corn meal or ground millet
1 cup (236 mL) coconut milk
2 tablespoons (30 mL) butter, divided

 

1.
Wash the meats and place them in a large, heavy casserole with the pigeon peas. Add cold water to cover. Bring the mixture to a boil, reduce the heat to medium, cover, and cook for 45 minutes. Cool and strain the mixture, reserving the stock.

2.
When the strained meat is cool enough to handle, remove the meat from the chicken leg. Shred the chicken and chop the meat and pea mixture.

3.
In a large skillet, heat the oil over medium heat. Add the onions, garlic, thyme, chiles, parsley, celery, green onions, salt, and pepper and sauté until the vegetables are wilted, about 2 minutes.

4.
Reduce the heat to a simmer. Stir in the chopped meats and the peas, and let the mixture simmer, covered, for a few minutes.

5.
In a saucepan, blend the cornmeal with the coconut milk and gently heat the mixture over medium heat, stirring constantly. As the mixture starts to thicken, add 2 tablespoons (30 mL) of the reserved stock and stir it in thoroughly. Add 2 to 4 more tablespoons (30 to 60 mL) of the stock and continue stirring until the mixture doesn’t stick to the pan. The entire process should take about 15 minutes.

6.
Grease a medium bowl. Add the cooked cornmeal to the sautéed meat and vegetables and mix thoroughly. Spoon the mixture into the prepared bowl and press down to eliminate any air bubbles. Let the mixture sit for 15 minutes, turn the mold out onto a serving plate, slice, and serve.

Yield: 6 servings

Heat Scale: Medium

 

2½ pounds (1.13 kg) flank steak
2 bay leaves
1 teaspoon (5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
1 onion, peeled and cut into eighths
1 carrot, sliced
1 turnip, peeled and quartered
2 tablespoons (30 mL) olive oil
½ teaspoon (2.5 mL) annatto oil
2 leeks, chopped (white part only)
2 cloves garlic, peeled and minced
1 green pepper, stems and seeds removed, chopped
2 habanero chiles, stem and seeds removed, chopped
3 large tomatoes, peeled, seeded, and chopped
⅛ teaspoon (.6 mL) ground cinnamon
⅛ teaspoon (.6 mL) ground cloves
2 canned pimientos, drained and chopped
1 tablespoon (15 mL) capers

 

1.
Wash the flank steak and place it in a large casserole. Add the bay leaves, salt, pepper, onion, carrot, and turnip, then add water to cover. Bring the mixture to a boil,. Reduce the heat to a simmer, cover, and cook for 1½ hours, or until everything is tender. Check the water level occasionally and add more if necessary.

2.
Transfer the steak to a plate to cool. Strain the cooking liquid into a bowl and set it aside.

3.
When the steak is cool enough to handle, use 2 forks to shred the meat apart and set aside.

4.
In a large, heavy skillet, heat the oils over medium heat. Add the leeks, garlic, green pepper, and chiles and sauté until the vegetables are tender but not browned.

5.
Add the tomatoes, cinnamon, and cloves and simmer the sauce, stirring, until it starts to thicken. Mix in 2 cups (473 mL) of the reserved stock, the reserved shredded meat, the pimientos, and the capers and simmer for 5 minutes longer. Serve with hot cooked rice and/or fried plantains.

Yield: 4-6 servings

Heat Scale: Hot

 

1 (3-pound [1.36 kg]) beef fillet (tenderloin preferred)
½ fresh lime
2 cloves garlic, peeled and minced
1 onion, peeled and thinly sliced
2 habanero chiles, stems and seeds removed, julienned
6 strips bacon
¾ cup (177 mL) chopped cashews
Salt, to taste
Freshly ground black pepper, to taste

 

1.
Rub the outside of the fillet with the fresh lime half. Split the fillet open lengthwise, taking care not to cut all the way through. Rub the inside of the fillet with the lime.

2.
Spread one side of the butterflied fillet with the garlic. Arrange the onion on top of the garlic and follow with the habanero chiles, 3 slices of the bacon, and the cashews. Add salt and pepper to taste.

3.
Put the fillet back together and carefully wrap it in the remaining 3 strips of bacon. Secure the fillet and bacon with toothpicks so the filling doesn’t fall out. (An alternative to the toothpicks is to wrap the fillet every few inches [about every 5 cm] with cotton kitchen string.) Refrigerate the fillet for 2 hours.

4.
Preheat the oven to 450°F (240°C). Lightly oil a shallow glass pan.

5.
Remove the fillet and let it sit until it reaches room temperature, about 20 minutes. Place the fillet in the prepared pan, place the pan into the oven, and immediately turn the temperature down to 350°F (180°C). Bake the fillet for 35 to 45 minutes, until brown and tender. To check for doneness, carefully separate the meat to check the interior.

6.
Arrange the fillet on a heated serving dish and remove the toothpicks or string. Carefully slice the meat into 1-inch (2.5 cm) pieces and serve immediately.

Yield: 6-8 servings

Heat Scale: Medium

 

3 pounds (1.36 kg) oxtails (beef tails), washed, dried, and cut into 2-inch (5 cm) sections
2 tablespoons (30 mL) vegetable oil
2 onions, peeled and coarsely chopped
3 cloves garlic, peeled and finely chopped
1 teaspoon (5 mL) dried thyme
3 carrots, cut into 1-inch (2.5 cm) pieces
2 tablespoons (30 mL) habanero hot sauce or ½ fresh Congo pepper or
habanero, stems and seeds removed, minced
½ teaspoon (2.5 mL) freshly ground black pepper
3 cups (708 mL) Basic Beef Stock (page 45)
3 cups (708 mL) water
1 cup (236 mL) dried split peas or beans
Salt, to taste
1 tablespoon (15 mL) rum or 2 tablespoons (30 mL) sherry (optional)

 

1.
In a large pot, brown the oxtails in the oil over medium-high heat. Add the onions and garlic and sauté for a minute. Add the thyme, carrots, hot sauce, and black pepper and sauté for 2 minutes. Add the beef stock and water and bring to a boil. Add the split peas or beans and reduce the heat. Cover the pot and simmer for 2½ hours, stirring occasionally and adding water if necessary to prevent burning.

2.
The meat should be falling off the bones, but if it isn’t, simmer for another 30 minutes. Just before serving, skim any fat off the top and add the rum or sherry and salt to taste. This dish can be served in a bowl if is a little thin, or on a plate if you allow it to thicken more.

 

Variation

The Creole version of this dish calls for caramelizing sugar with vegetable oil until it is almost burned, then adding the oxtails and proceeding with the recipe.

Yield: 6-8 servings

Heat Scale: Medium

 

1 ripe mango, peeled and pitted
1 clove garlic, peeled
3 green onions, peeled, white parts only
2 tablespoons (30 mL) brown sugar
2 Scotch bonnet or habanero chiles, stems and seeds removed
2 tablespoons (30 mL) fresh lemon juice
2 tablespoons (30 mL) fresh lime juice
¼ cup (59 mL) dry white wine
¼ cup (59 mL) passion flower fruit juice (available in most Latin American
and Caribbean markets)
3 tablespoons (45 mL) vegetable oil
3 pounds (1.36 kg) sirloin steak, trimmed of fat and cut into 1-inch (2.5 cm) cubes
1 large pineapple, peeled, cored, and cut into 1½-inch (3.5 cm) cubes
3 small, partially ripe papayas, peeled, seeded, and cut into 1½-inch (3.5 cm)
cubes
3 white onions, peeled, quartered, and separated