1,001 Best Hot and Spicy Recipes (7 page)
Read 1,001 Best Hot and Spicy Recipes Online
Authors: Dave Dewitt
Tags: #Cooking, #Specific Ingredients, #Herbs; Spices; Condiments
Jamaican Jerk Dry Rub
Yield: About ½ cup (118 mL)
Heat Scale: Hot
Jamaican jerk barbecue is a fine art. When I visited a jerk center in Ocho Rios, the jerkmaster told me that the secret was in the spices—the rub that gives the pork and chicken such an intense, spicy-hot flavor. Most Jamaican jerk cooks use a dry rub, but on occasion, especially for fish or poultry, the rub is transformed into a paste or marinade by adding vegetable oil. This rub also can be sprinkled over steamed or grilled vegetables.
2 tablespoons (30 mL) onion powder
1 tablespoon (15 mL) ground allspice
1 tablespoon (15 mL) ground thyme
2 teaspoons (10 mL) ground cinnamon
2 teaspoons (10 mL) ground cloves
2 teaspoons (10 mL) brown sugar
2 teaspoons (10 mL) habanero powder
1 teaspoon (5 mL) freshly ground black pepper
1 teaspoon (5 mL) garlic powder
1 teaspoon (5 mL) ground coriander
½ teaspoon (2.5 mL) ground nutmeg
½ teaspoon (2.5 mL) salt
1 tablespoon (15 mL) ground allspice
1 tablespoon (15 mL) ground thyme
2 teaspoons (10 mL) ground cinnamon
2 teaspoons (10 mL) ground cloves
2 teaspoons (10 mL) brown sugar
2 teaspoons (10 mL) habanero powder
1 teaspoon (5 mL) freshly ground black pepper
1 teaspoon (5 mL) garlic powder
1 teaspoon (5 mL) ground coriander
½ teaspoon (2.5 mL) ground nutmeg
½ teaspoon (2.5 mL) salt
1.
Combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.
North Coast Jerk MarinadeCombine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.
Yield: 2-3 cups (500-708 mL)
Heat Scale: Hot
Variations on Jamaican jerk sauces and marinades range from the early, simple pastes of three or four ingredients to the more modern and rather complicated concoctions with as many twenty-one spices, herbs, and vegetables. By varying the amount of vegetable oil and lime juice, the cook can change the consistency from a paste to a sauce. Traditionally, jerk marinade is used with pork, chicken, or fish.
¼ cup (59 mL) whole Jamaican pimento berries (or ⅛ cup [30 mL] ground allspice)
3 Scotch bonnet chiles (or habaneros), stems and seeds removed, chopped
10 green onions, trimmed and chopped
½ cup (118 mL) chopped onion
4 cloves garlic, peeled and chopped
4 bay leaves, crushed
1 (3-inch [7.5 cm]) piece ginger, peeled and chopped
⅓ cup (79 mL) fresh thyme
1 teaspoon (5 mL) freshly ground nutmeg
1 teaspoon (5 mL) freshly ground cinnamon
1 teaspoon (5 mL) salt (or more, to taste)
1 tablespoon (15 mL) freshly ground black pepper
¼ cup (59 mL) vegetable oil
¼ cup (59 mL) lime juice
3 Scotch bonnet chiles (or habaneros), stems and seeds removed, chopped
10 green onions, trimmed and chopped
½ cup (118 mL) chopped onion
4 cloves garlic, peeled and chopped
4 bay leaves, crushed
1 (3-inch [7.5 cm]) piece ginger, peeled and chopped
⅓ cup (79 mL) fresh thyme
1 teaspoon (5 mL) freshly ground nutmeg
1 teaspoon (5 mL) freshly ground cinnamon
1 teaspoon (5 mL) salt (or more, to taste)
1 tablespoon (15 mL) freshly ground black pepper
¼ cup (59 mL) vegetable oil
¼ cup (59 mL) lime juice
1.
Roast the pimento berries in a dry skillet over high heat until they are aromatic, about 2 minutes. Remove them from the heat and crush them to a powder in a mortar or spice mill.
Roast the pimento berries in a dry skillet over high heat until they are aromatic, about 2 minutes. Remove them from the heat and crush them to a powder in a mortar or spice mill.
2.
Add the pimento powder and the remaining ingredients to a food processor and blend with enough water to make a paste or sauce. Transfer to a jar and store in the refrigerator, where it will keep for a month or more.
Trinidad Herb Seasoning PasteAdd the pimento powder and the remaining ingredients to a food processor and blend with enough water to make a paste or sauce. Transfer to a jar and store in the refrigerator, where it will keep for a month or more.
Yield: 2-3 cups (500-708 mL)
Heat Scale: Medium
This seasoning paste and marinade enlivens otherwise bland grilled lamb, pork chops, or chicken. Try it as a basting sauce for grilled vegetables, such as eggplant and zucchini. To marinate
1½
pounds (682 g) meat, combine 3 tablespoons (45 mL) of this seasoning mixture with
½
teaspoon (2.5 mL) soy sauce, freshly ground black pepper to taste,
½
cup (118 mL) chopped tomatoes, and 1 teaspoon (5 mL) Worcestershire sauce and marinate the meat overnight or at least 2 to 3 hours. Some of the measurements are authentically vague, so get your bunches together.
1½
pounds (682 g) meat, combine 3 tablespoons (45 mL) of this seasoning mixture with
½
teaspoon (2.5 mL) soy sauce, freshly ground black pepper to taste,
½
cup (118 mL) chopped tomatoes, and 1 teaspoon (5 mL) Worcestershire sauce and marinate the meat overnight or at least 2 to 3 hours. Some of the measurements are authentically vague, so get your bunches together.
½ Congo pepper (or habanero), stems and seeds removed, chopped
3 bunches chives or green onions, coarsely chopped
1 bunch parsley, coarsely chopped
½ bunch celery leaves, coarsely chopped
1 cup (236 mL) garlic cloves, peeled
1 leaf Spanish thyme (or substitute 2 teaspoons [10 mL] fresh thyme and ½ teaspoon [2.5 mL] fresh Greek oregano)
½ cup (118 mL) distilled white vinegar
1 tablespoon (15 mL) salt, or less to taste
1 tablespoon (15 mL) ground ginger
1 tablespoon (15 mL) fresh or dried thyme
3 bunches chives or green onions, coarsely chopped
1 bunch parsley, coarsely chopped
½ bunch celery leaves, coarsely chopped
1 cup (236 mL) garlic cloves, peeled
1 leaf Spanish thyme (or substitute 2 teaspoons [10 mL] fresh thyme and ½ teaspoon [2.5 mL] fresh Greek oregano)
½ cup (118 mL) distilled white vinegar
1 tablespoon (15 mL) salt, or less to taste
1 tablespoon (15 mL) ground ginger
1 tablespoon (15 mL) fresh or dried thyme
1.
Combine all the ingredients in a food processor and blend thoroughly, adding water as necessary to make a medium paste.
Bonney Bajan SeasoningCombine all the ingredients in a food processor and blend thoroughly, adding water as necessary to make a medium paste.
Yield: ¾ cup (177 mL)
Heat Scale: Hot
There are an astounding number of variations on seasoning, which is similar to the seasoning pastes found in Trinidad. All contain herbs and chiles—and myriad other ingredients. They are added to soups and stews and used as a marinade and basting sauce for grilled meats.
1 bunch green onions, coarsely chopped (about 1½ cups [354 mL])
3 tablespoons (45 mL) fresh lime juice
¼ cup (59 mL) coarsely chopped fresh parsley
1 tablespoon (15 mL) fresh thyme
1 tablespoon (15 mL) fresh marjoram
1 tablespoon (15 mL) fresh chives
2 cloves garlic, peeled
1 Bonney Bajan pepper (or habanero), seeds and stem removed, halved
1 teaspoon (5 mL) paprika
¼ teaspoon (1.25 mL) ground cloves
⅛ teaspoon (.6 mL) salt
3 tablespoons (45 mL) fresh lime juice
¼ cup (59 mL) coarsely chopped fresh parsley
1 tablespoon (15 mL) fresh thyme
1 tablespoon (15 mL) fresh marjoram
1 tablespoon (15 mL) fresh chives
2 cloves garlic, peeled
1 Bonney Bajan pepper (or habanero), seeds and stem removed, halved
1 teaspoon (5 mL) paprika
¼ teaspoon (1.25 mL) ground cloves
⅛ teaspoon (.6 mL) salt
1.
Combine all the ingredients in a food processor and pulse, adding water as needed until you achieve the desired consistency. Use immediately or store in the refrigerator for up to a week.
Jamaican Green Mango ChutneyCombine all the ingredients in a food processor and pulse, adding water as needed until you achieve the desired consistency. Use immediately or store in the refrigerator for up to a week.
Yield: About 4 cups (.95 L)
Heat Scale: Medium
Here is how they make chutney in Kingston. This style is far less sweet than other chutneys from around the world. Serve it with Jamaican Curry Goat. It keeps for a couple of weeks in the refrigerator.
6 medium green mangos, peeled, pits removed, chopped fine
2 cups (473 mL) malt vinegar
½ cup (118 mL) sugar
¼ cup (59 mL) seedless raisins
¼ cup (59 mL) finely chopped ginger root
1 teaspoon (5 mL) finely chopped garlic
2 teaspoons (10 mL) minced Scotch bonnet chile (or habanero)
1 teaspoon (5 mL) ground allspice
½ cup (118 mL) tamarind sauce
1 tablespoon (15 mL) salt
2 cups (473 mL) malt vinegar
½ cup (118 mL) sugar
¼ cup (59 mL) seedless raisins
¼ cup (59 mL) finely chopped ginger root
1 teaspoon (5 mL) finely chopped garlic
2 teaspoons (10 mL) minced Scotch bonnet chile (or habanero)
1 teaspoon (5 mL) ground allspice
½ cup (118 mL) tamarind sauce
1 tablespoon (15 mL) salt
1.
Place the mangos and vinegar in a large sauce pan. Bring to a boil over high heat and cook briskly for 10 minutes, stirring occasionally.
Place the mangos and vinegar in a large sauce pan. Bring to a boil over high heat and cook briskly for 10 minutes, stirring occasionally.
2.
Stir in the sugar, raisins, ginger, garlic, chiles, allspice, tamarind sauce, and salt. Reduce the heat to low and simmer uncovered for about 45 minutes or until the mango is tender, stirring occasionally.
Stir in the sugar, raisins, ginger, garlic, chiles, allspice, tamarind sauce, and salt. Reduce the heat to low and simmer uncovered for about 45 minutes or until the mango is tender, stirring occasionally.
3.
Remove the pan from the heat. Serve the chutney as is or puree it into a smooth sauce.
Mango KucheelaRemove the pan from the heat. Serve the chutney as is or puree it into a smooth sauce.
Yield: 2 cups (473 mL)
Heat Scale: Hot
This chutney-like Trinidadian relish is commonly served with the street food called doubles and with curried dishes of all types, as well as with Pelau. Ripe mangos are never used in kucheela.
2 cups (473 mL) grated meat of green mangos
4 cloves garlic, peeled and minced
2 Congo peppers (or habaneros), stems and seeds removed, minced
2 teaspoons (10 mL) mild curry powder
½ cup (118 mL) mustard oil (or substitute vegetable oil), or more for texture
4 cloves garlic, peeled and minced
2 Congo peppers (or habaneros), stems and seeds removed, minced
2 teaspoons (10 mL) mild curry powder
½ cup (118 mL) mustard oil (or substitute vegetable oil), or more for texture
1.
Preheat the oven to 250°F (120°C).
Preheat the oven to 250°F (120°C).
2.
Squeeze as much juice as possible out of the grated mango meat, then spread it on a cookie sheet. Bake for 2 hours, or until the meat has dried out.
Squeeze as much juice as possible out of the grated mango meat, then spread it on a cookie sheet. Bake for 2 hours, or until the meat has dried out.
3.
Combine all the ingredients and mix well. Store in sterilized jars in the refrigerator.
Memphis Rib RubCombine all the ingredients and mix well. Store in sterilized jars in the refrigerator.
Yield: About ⅔ cup (158 mL)
Heat Scale: Medium
This rub is great for smoking any cut of pork—ribs, chops, steaks, or even a roast. It has its origins in one of the barbecue centers of America: Memphis, Tennessee, home of the Memphis in May barbecue cook-off. You can also use rubs on grilled meats, so the next time you grill pork or lamb chops, try this recipe.
¼ cup (59 mL) paprika
2 tablespoons (30 mL) garlic salt
1 tablespoon (15 mL) freshly ground black pepper
2 tablespoons (30 mL) brown sugar
1 tablespoon (15 mL) onion powder
1 tablespoon (15 mL) dried oregano
1 tablespoon (15 mL) dry mustard
1½ teaspoons (7.5 mL) ground cayenne
2 tablespoons (30 mL) garlic salt
1 tablespoon (15 mL) freshly ground black pepper
2 tablespoons (30 mL) brown sugar
1 tablespoon (15 mL) onion powder
1 tablespoon (15 mL) dried oregano
1 tablespoon (15 mL) dry mustard
1½ teaspoons (7.5 mL) ground cayenne
1.
Combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.
Kansas City Dry RubCombine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.
Yield: ⅔ cup (158 mL)
Heat Scale: Medium
From another center of the barbecue universe comes one of the dry rubs that made the Kansas City Royal cook-off such a highly competitive event. Try this rub on turkey or chicken.
2 tablespoons (30 mL) brown sugar
2 tablespoons (30 mL) ground paprika
1 tablespoon (15 mL) white sugar
1 tablespoon (15 mL) garlic salt
1 tablespoon (15 mL) celery salt
1 tablespoon (15 mL) commercial chili powder
2 teaspoons (10 mL) freshly ground black pepper
1 teaspoon (5 mL) ground cayenne
½ teaspoon (2.5 mL) dry mustard
2 tablespoons (30 mL) ground paprika
1 tablespoon (15 mL) white sugar
1 tablespoon (15 mL) garlic salt
1 tablespoon (15 mL) celery salt
1 tablespoon (15 mL) commercial chili powder
2 teaspoons (10 mL) freshly ground black pepper
1 teaspoon (5 mL) ground cayenne
½ teaspoon (2.5 mL) dry mustard
1.
Combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.
Genuine, Authentic, South-of-the-Border Chile RubCombine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.
Yield: About ⅔ cup (158 mL)
Heat Scale: Hot
Yeah, right. Okay, this is my spin on Mexican flavorings that would work on goat—as in cabrito, pit-roasted goat. Can’t find goat at Albertsons, Trader Joe’s, or Winn-Dixie? Then use this rub for grilling or smoking beef, pork, or lamb.
3 tablespoons (45 mL) ground ancho chile
2 teaspoons (10 mL) ground chile de arbol
2 teaspoons (10 mL) ground chipotle chile
2 teaspoons (10 mL) dried oregano (Mexican preferred)
2 teaspoons (10 mL) onion salt
1 teaspoon (5 mL) ground cumin
1 teaspoon (5 mL) powdered garlic
2 teaspoons (10 mL) ground chile de arbol
2 teaspoons (10 mL) ground chipotle chile
2 teaspoons (10 mL) dried oregano (Mexican preferred)
2 teaspoons (10 mL) onion salt
1 teaspoon (5 mL) ground cumin
1 teaspoon (5 mL) powdered garlic
1.
Combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.
Ragin’ Cajun RubCombine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.
Yield: 2½ tablespoons (37 mL)
Heat Scale: Medium
Here’s a concentrated rub with origins in Louisiana, where it seems that every home cook has his or her own secret spice mixture for grilled foods. This rub works well with fish and especially shrimp. Sprinkle it on the seafood and marinate at room temperature for about an hour. This rub is also good on chicken before it’s grilled.
1 tablespoon (15 mL) paprika
2 teaspoons (10 mL) ground cayenne
2 teaspoons (10 mL) garlic powder
1 teaspoon (5 mL) freshly ground black pepper
1 teaspoon (5 mL) dried thyme
1 teaspoon (5 mL) dried oregano
1 teaspoon (5 mL) onion powder
1 teaspoon (5 mL) salt
1 bay leaf, center stem removed, crushed
½ teaspoon (2.5 mL) ground allspice
¼ teaspoon (1.25 mL) ground white pepper
2 teaspoons (10 mL) ground cayenne
2 teaspoons (10 mL) garlic powder
1 teaspoon (5 mL) freshly ground black pepper
1 teaspoon (5 mL) dried thyme
1 teaspoon (5 mL) dried oregano
1 teaspoon (5 mL) onion powder
1 teaspoon (5 mL) salt
1 bay leaf, center stem removed, crushed
½ teaspoon (2.5 mL) ground allspice
¼ teaspoon (1.25 mL) ground white pepper
1.
Combine all the ingredients in a spice grinder and process until finely ground. Store any unused rub in a sealed container in the freezer.
Cajun SpicesCombine all the ingredients in a spice grinder and process until finely ground. Store any unused rub in a sealed container in the freezer.
Yield: About 1 cup (236 mL)
Heat Scale: Hot
Cajun spice mixes are some of the most popular seasonings in the United States, and not just in Louisiana. The Caucasian French-speaking residents, or Cajuns, of the Acadiana parishes in southern Louisiana are known for their robust, spicy dishes, such as jambalaya and étouffée. Use this mix as a seasoning in gumbos, or as a lagniappe, a Cajun-French word meaning “a little something extra,” on salads or vegetables.
3 tablespoons (45 mL) garlic salt
3 tablespoons (45 mL) freshly ground black pepper
2 tablespoons (30 mL) ground cayenne
2 tablespoons (30 mL) ground white pepper
2 tablespoons (30 mL) onion powder
1 tablespoon (15 mL) ground paprika
1 tablespoon (15 mL) dried parsley leaves
2 teaspoons (10 mL) dried oregano
2 teaspoons (10 mL) ground thyme
½ teaspoon (2.5 mL) mace
3 tablespoons (45 mL) freshly ground black pepper
2 tablespoons (30 mL) ground cayenne
2 tablespoons (30 mL) ground white pepper
2 tablespoons (30 mL) onion powder
1 tablespoon (15 mL) ground paprika
1 tablespoon (15 mL) dried parsley leaves
2 teaspoons (10 mL) dried oregano
2 teaspoons (10 mL) ground thyme
½ teaspoon (2.5 mL) mace
1.
Combine all the ingredients in a bowl and stir to blend. Store the mixture in an airtight container.
Crab-Boil SpicesCombine all the ingredients in a bowl and stir to blend. Store the mixture in an airtight container.
Yield: ½ cup (118 mL)
Heat Scale: Mild
Crab-boil mixtures contain herbs and spices and are used to season the water in which shrimp, crawfish, and crabs are boiled. Commercial mixes, such as Old Bay and Zatarain’s, are available, but this mixture is so easy to prepare, why not make your own signature blend?
¼ cup (59 mL) commercial pickling spices
2 tablespoons (30 mL) yellow mustard seeds
2 tablespoons (30 mL) whole black peppercorns
1 tablespoon (15 mL) salt
1 tablespoon (15 mL) celery seeds
1 tablespoon (15 mL) onion flakes
6 piquin chiles
2 teaspoons (10 mL) ground ginger
4 bay leaves
2 teaspoons (10 mL) dried oregano
1 teaspoon (5 mL) dry mustard
2 tablespoons (30 mL) yellow mustard seeds
2 tablespoons (30 mL) whole black peppercorns
1 tablespoon (15 mL) salt
1 tablespoon (15 mL) celery seeds
1 tablespoon (15 mL) onion flakes
6 piquin chiles
2 teaspoons (10 mL) ground ginger
4 bay leaves
2 teaspoons (10 mL) dried oregano
1 teaspoon (5 mL) dry mustard
1.
Place all the ingredients in a blender or food processor and pulse to a coarse powder. Store the mixture in an airtight container.
Creole MustardPlace all the ingredients in a blender or food processor and pulse to a coarse powder. Store the mixture in an airtight container.
Yield: ½ cup (118 mL)
Heat Scale: Medium
This mustard, a specialty of Louisiana’s German Creoles, is a traditional flavoring in the cuisine of New Orleans and a must in the preparation of remoulade sauce. A sharp and slightly sweet mustard with a complex flavor, this will definitely clean out the sinuses. Quick and easy to prepare, it’s a good accompaniment to shrimp, ham, fish, or poultry and an important flavor ingredient in many Cajun and Creole dishes. (Note: This recipe requires advance preparation.)
¼ cup (59 mL) yellow mustard powder
1 tablespoon (15 mL) all-purpose flour
1 tablespoon (15 mL) store-bought or homemade Dijon-style mustard
3 tablespoons (45 mL) white wine vinegar
2 teaspoons (10 mL) grated horseradish
1 clove garlic, peeled and minced
1 teaspoon (5 mL) sugar
½ teaspoon (2.5 mL) dried thyme
½ teaspoon (2.5 mL) paprika
½ teaspoon (2.5 mL) ground white pepper
¼ teaspoon (1.25 mL) salt
½ cup (118 mL) water
1 tablespoon (15 mL) all-purpose flour
1 tablespoon (15 mL) store-bought or homemade Dijon-style mustard
3 tablespoons (45 mL) white wine vinegar
2 teaspoons (10 mL) grated horseradish
1 clove garlic, peeled and minced
1 teaspoon (5 mL) sugar
½ teaspoon (2.5 mL) dried thyme
½ teaspoon (2.5 mL) paprika
½ teaspoon (2.5 mL) ground white pepper
¼ teaspoon (1.25 mL) salt
½ cup (118 mL) water
1.
Combine all the ingredients in a saucepan and mix well. Bring to a simmer over medium heat and cook for 2 minutes. Add more water if the mustard gets too thick.
Combine all the ingredients in a saucepan and mix well. Bring to a simmer over medium heat and cook for 2 minutes. Add more water if the mustard gets too thick.
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