1,001 Best Hot and Spicy Recipes (68 page)

For the Thai Chile Accent Sauce or Dressing:
¼ cup (59 mL) lime juice (fresh preferred)
3 tablespoons (45 mL) fish sauce
3 tablespoons (45 mL) sugar
2 teaspoons (10 mL) peanut oil
2 cloves garlic, peeled and minced
3 green prik chee fa Thai chiles, stems removed, sliced thinly into rounds
(or substitute jalapeños)
¼ cup (59 mL) water

 

1.
In a bowl, combine all the ingredients and mix until the sugar dissolves. Allow to sit, covered, for a couple of hours to blend the flavors.

For the Chile and Garlic-Grilled Pork:
2 tablespoons (30 mL) fish sauce
1 tablespoon (15 mL) lime juice
1 tablespoon (15 mL) Asian chile garlic sauce
2 shallots, peeled and finely chopped
¾ teaspoon (3.75 mL) sugar
Freshly ground black pepper, to taste
1 pound (454 g) boneless pork butt, trimmed of fat, thinly sliced, and cut
into 2 × 1-inch (5 × 2.5 cm) pieces

 

1.
In a bowl, combine the fish sauce, lime juice, chile garlic sauce, shallots, sugar, and black pepper and mix well. Add the pork and marinate for an hour at room temperature.

For the Bun Cha Salad:
¼ pound (113 g) dried rice vermicelli
2 cups (473 mL) shredded lettuce or spinach
¼ cup (59 mL) diced peeled cucumber
¼ cup (59 mL) shredded carrots
¼ cup (59 mL) coarsely chopped fresh cilantro
¼ cup (59 mL) chopped fresh mint
¼ cup (59 mL) toasted unsalted peanuts

 

1.
In a large bowl, soak the noodles in warm water for 20 minutes, then drain. Bring a large pot of water to a boil and add the noodles. Using chopsticks or a wooden spoon, gently lift and separate the noodles to prevent
them from clumping and cook for no more than 3 minutes. They should be al dente. Drain the noodles and rinse them well with cold water.

2.
Grill the pork slices over a medium-hot fire for 1 to 2 minutes per side, turning often, until the meat is slightly charred. Remove the pork from the grill and transfer it to a plate.

3.
To serve, divide the noodles among 4 shallow bowls or plates. Arrange the lettuce, cucumber, and carrots over the noodles. Top with the pork slices and spoon some of the accent sauce over the meat. Serve the remaining sauce, cilantro, mint, and peanuts in separate bowls for sprinkling over the top.

Yield: 4-6 servings

Heat Scale: Medium-Hot

 

For the Adobo:
1 ½ cup orange juice (fresh preferred)
⅓ cup (79 mL) apple cider vinegar
¼ cup (59 mL) lime juice (fresh preferred)
¼ cup (59 mL) dry sherry
¼ cup (59 mL) vegetable oil
¼ cup (59 mL) chopped fresh parsley
1 small onion, peeled and chopped
4 cloves garlic, peeled and chopped
2-3 habanero chiles, stems removed, chopped
3 tablespoons (45 mL) brown sugar
2 teaspoons (10 mL) soy sauce
1 bay leaf
½ teaspoon (2.5 mL) salt
Freshly ground black pepper, to taste
1 (3-pound [1.36 kg]) pork roast

 

1.
In a blender or food processor, combine the orange juice, vinegar, lime juice, sherry, oil, parsley, onion, garlic, chiles, brown sugar, soy sauce, bay leaf, salt, and pepper and purée until smooth. If you don’t have an injector, make shallow slits about 2 inches (5 cm) apart all over the roast. Rub the marinade over the meat, and if you made slits in the meat, make sure to rub the marinade into the slits . Place the pork, along with the remaining marinade, in a bowl, cover, and marinate in the refrigerator overnight.

2.
Remove the pork from the marinade. Transfer the marinade to a saucepan and simmer it for 20 minutes.

3.
Secure the roast on a spit and grill it over a medium-hot grill, basting with the marinade, for about 2 hours or until it reaches an internal temperature of 155°F (78°C). Allow the roast to sit for 10 minutes before carving and the temperature will increase to 160°F (80°C).

 

For the Mojo Sauce
¼ cup (59 mL) vegetable oil (peanut preferred)
½ cup (118 mL) chopped green onion
6 cloves garlic, peeled
2 habanero chiles, stems removed, chopped
⅓ cup (79 mL) orange juice (fresh preferred)
2 tablespoons (30 mL) lime juice (fresh preferred)
Salt, to taste
Freshly ground black pepper, to taste
Bolillo or hard rolls for serving

 

1.
In a saucepan, heat the oil over medium heat. Add the onions and garlic and sauté until soft. Add the chiles, orange juice, lime juice, salt, and pepper and simmer for a couple of minutes. Transfer the sauce to a blender or food processor and purée until smooth.

2.
Carve the roast and serve it on the hard rolls covered with the sauce.

Yield: 4 servings

Heat Scale: Medium

 

4 dried chipotle chiles
1 cup (236 mL) hot water
⅓ cup (79 mL) olive oil
8 cloves garlic, peeled
½ cup (118 mL) chopped onion
½ cup (118 mL) dry red wine
2 tablespoons (30 mL) red wine vinegar
2 teaspoons (10 mL) Dijon mustard
2 teaspoons (10 mL) brown sugar
2 teaspoons (10 mL) ground chile de arbol or other small, hot red chiles
1 teaspoon (5 mL) Worcestershire sauce
4 venison steaks (or substitute beef steaks), 1 inch (2.5 cm) thick

1.
In a bowl, cover the chipotle chiles with the hot water and soak for 30 minutes to soften. Drain and remove the stems and seeds from the chiles.

2.
In a skillet, heat the oil over medium heat. Add the garlic and onion and sauté until softened. Allow the garlic and onion to cool.

3.
In a blender or food processor, combine the drained chiles, the sautéed garlic and onion, the wine, the vinegar, the mustard, the brown sugar, the ground chile, and the Worcestershire sauce and purée until smooth.

4.
Place the meat in a nonreactive pan, cover it with the marinade, and marinate, covered, for 2 hours in the refrigerator.

5.
Grill the meat over a medium fire, basting frequently with the marinade and turning often, for about 16 minutes, until rare or medium-rare (the internal temperature should reach 150°F [75°C]). Slice one of the steaks open to check for doneness, if you wish.

Yield: 4-6 servings

Heat Scale: Medium-Hot

 

For the Achiote-Marinated Pork:
10 whole black peppercorns
¼ teaspoon (1.25 mL) cumin seeds
5 cloves garlic, peeled
2 habanero chiles, stems and seeds removed
3 tablespoons (45 mL) achiote paste
1 teaspoon (5 mL) dried oregano (Mexican preferred)
2 bay leaves
⅓ cup (79 mL) lime juice (fresh preferred)
2 pounds (1.1 kg) lean pork, cut in 1½-2 inch (3.5-5 inch) cubes
3 fresh banana or guero chiles, stems and seeds removed, cut in strips
1 small purple onion, peeled, sliced, and separated into rings
Banana leaves for grilling

 

1.
Place the peppercorns and cumin seeds in a spice or coffee grinder and process to a fine powder. Transfer the powder to a blender or food processor, add the garlic and habanero chile, and purée.

2.
Transfer the mixture to a bowl. Add the achiote, oregano, bay leaves, and lime juice. Pour the marinade over the pork and marinate overnight or for 24 hours.

3.
Cut 2 pieces of string, each about 6 inches (15 cm) long. Lay the strings down on a flat surface and place banana leaves on top of the strings. Place the marinated pork on the leaves and top with the chiles and onions. Fold the banana leaves over the meat and tie with the strings. Make two or three banana packets.

4.
Cook the packets on the grill over indirect heat for 1½ hours.

 

For the Habanero-Spiced Black Beans:
1 pound (454 g) dried black beans
2 small onions, peeled and quartered
4 large cloves garlic, peeled
1 tablespoon (15 mL) dried epazote
1 fresh habanero chile, stems and seeds removed, chopped

 

1.
Place the beans in a large pot and add water to cover. Let the beans soak overnight.

2.
Bring the pot with the beans to a boil, reduce the heat slightly, and cook for an hour. Add the onions, garlic, epazote, and chiles. Simmer for an additional hour or until the beans are done.

Remove the onion, if possible, and mash the beans along with some of the water to a smooth consistency.

3.
Serve the pork with warmed corn tortillas and the spiced black beans.

Yield: 4-6 servings

Heat Scale: Medium

 

For the Khan Marinade:
2 tablespoons (30 mL) rice wine
1 tablespoon (15 mL) soy sauce
2 tablespoons (30 mL) minced leeks
1 teaspoon (5 mL) sugar
2 teaspoons (10 mL) sesame oil
2 teaspoons (10 mL) minced garlic
3 jalapeño chiles, stems and seeds removed, minced
¼ teaspoon (1.25 mL) ground white pepper
1½ pounds (680 g) lamb, sliced 1½ inches (3.5 cm) thick

1.
In a blender or food processor, combine the rice wine, soy sauce, leeks, sugar, sesame oil, garlic, and chiles and purée until smooth. Place the lamb in a glass dish and pour the marinade over it, coating it thoroughly. Marinate the meat for 3 to 4 hours, covered, in the refrigerator.

2.
Drain the lamb and transfer the leftover marinade in a saucepan. Simmer the marinade for 20 minutes.

 

For the Red Wine-Chile Dipping Sauce:
⅓ cup (79 mL) dry red wine
1 green onion, minced, green part included
1 jalapeño chile, stem and seeds removed, minced
2 teaspoons (10 mL) chile oil
1 clove garlic, peeled and minced

 

1.
In a bowl, combine all the ingredients and let sit for at least an hour to blend the flavors. Transfer the sauce to a blender or food processor and process until smooth.

 

For the Chile-Garlic Dipping Sauce:
1 tablespoon (15 mL) rice wine vinegar (or substitute 2 tablespoons
[30 mL] rice wine)
4 red serrano or jalapeño chiles, stems and seeds removed, minced
4 cloves garlic, peeled and chopped
1 teaspoon (5 mL) sugar
1 teaspoon (5 mL) peanut oil

 

1.
In a bowl, combine all the ingredients and let sit at for at least an hour to blend the flavors. Transfer the sauce to a blender or food processor and process until smooth.

 

For the Vegetable Barbecue:
12 cremini or button mushrooms
1 leek, cut in 3-inch (7.5 cm) lengths, then cut in strips
4 green onions, cut in 3-inch (7.5 cm) lengths
1 small bell pepper, stem and seeds removed, thickly sliced
¼ pound (113 g) edible pea pods
2 jalapeño chiles, stems and seeds removed, cut in strips

 

1.
Toss the vegetables in the simmered marinade and transfer them to a vegetable grilling basket.

2.
Over a medium fire, grill the lamb and the vegetables. The lamb should be cooked until medium rare (the internal temperature should reach 150°F [75°C]), about 10 to 12 minutes. You may cut open a sample to check for doneness. The vegetables should be shaken often and cooked until they can be easily pierced with a knife, about 15 minutes.

3.
Serve the lamb and vegetables with rice and the dipping sauces on the side. Of course, you can pour the dipping sauces over the entire meal.

Variation

Thread the meat and vegetables on skewers to grill.

Yield: 4-6 servings