1,001 Best Hot and Spicy Recipes (71 page)

 

For the Thai Seasoning Paste:
12 large cloves garlic, peeled and chopped
½ cup (118 mL) chopped shallots
¼ cup (59 mL) chopped ginger
¼ cup (59 mL) fish sauce (or substitute soy sauce)
4 stalks lemongrass, peeled to reveal the soft inner root and lower stem, chopped
8-10 red Thai chiles (prik kee nu), stems and seeds removed, chopped (or
substitute 4 red jalapeños)

 

1.
In a food processor or blender, combine all the ingredients and process to a thick paste.

 

For the Chicken:
1 (3-3½-pound [1.36-1.59 kg) chicken

 

1.
Using poultry shears or a heavy knife, cut down both sides of the backbone to cut the chicken in half. Remove the backbone and place the chicken on a cutting board, skin-side up. Press hard on the breastbone to break it and flatten the bird.

2.
Loosen the skin and rub the paste all over the chicken, over and under the skin.

3.
Force a skewer through one thigh perpendicular to bone and just above drumstick, into the breast, and out through the middle joint of the wing. Repeat on the other side of the chicken.

4.
Place the skewers on the grill over a medium-hot fire. Grill slowly, turning as needed to brown evenly, for about 30 minutes, or until the internal temperature of the chicken is 160°F (75°C) for medium.

 

For the Fiery Red Chile Sauce:
3 dried red New Mexican chiles, stems and seeds removed
4 red Thai chiles, stems and seeds removed, chopped (or substitute red jalapeños)
1 tablespoon (15 mL) chopped ginger
4 cloves garlic, peeled
½ cup (118 mL) distilled white vinegar
2 tablespoons (30 mL) sugar
2 tablespoons (30 mL) chopped fresh basil (Thai preferred)
Salt, to taste

1.
Soak the dried chiles in hot water to soften for about 20 minutes. Remove the chiles from the water, drain them, and chop them. In a blender or food processor, combine the chiles, ginger, garlic, and ¾ cup (177 mL) water and process until almost puréed, but still coarse. Transfer this mixture to a saucepan and add the vinegar and sugar. Cook until the sauce reduced is by about half. Transfer it to a bowl and add basil and salt to taste. Stir well.

2.
Serve the chicken with the sauce on the side.

Yield: 4-6 servings

Heat Scale: Medium

 

For the Frijoles Borrachos:
2 cups (473 mL) dried pinto beans, sorted and rinsed clean
4 jalapeño chiles, stems and seeds removed, cut in strips
1 small onion, peeled and cut in wedges
1 strip of bacon, cut in pieces
1 (12-ounce [336 mL]) can beer (Mexican preferred)
Salt, to taste

 

1.
Combine the beans, chile, onion, bacon, and beer in a large pot. Cover with water and let sit overnight.

2.
Drain the beans, reserving the water. Place the beans, chiles, onion, and bacon in a large pot. Add 2 cups (473 mL) of the bean water, bring to a boil, reduce the heat, and simmer for 45 minutes or until the beans are tender, adding more of the bean water if necessary. When the beans are done, either mash them until smooth or serve whole. Add the salt.

 

For the Chicken:
1 (3½-4 pound [1.59-1.82 kg]) chicken
4 large guajillo chiles, stems and seeds removed (or substitute New
Mexican chiles)
4 chiles de arbol, stems and seeds removed
1 teaspoon (5 mL) dried oregano (Mexican preferred)
2-3 teaspoons (10-15 mL) garlic salt
2 limes (Mexican preferred), cut in half
6 cloves garlic, peeled and cut in large pieces or slices

1.
Clean the chicken and pat it dry. Combine the dried chiles and oregano in a spice grinder and process to a fine powder. Sprinkle the inside of the chicken with the garlic salt. Rub the outside of the chicken with the lime juice and then the garlic. Coat the chicken with the chile mixture and put the chicken on a spit. Place the spit on the rotisserie over a medium fire and grill for about 1 hour, or until the internal temperature in the thigh of the chicken is 165°F (75°C) for medium. Remove the chicken from the spit and allow it to sit for 10 minutes before carving.

 

For the Pico de Gallo Salsa:
6 jalapeño or serrano chiles, stems and seeds removed, finely chopped
2 tomatoes, finely chopped
1 small onion, peeled and finely chopped
2 tablespoons (30 mL) finely chopped fresh cilantro
3 tablespoons (45 mL) vegetable oil
2-3 tablespoons (30-45 mL) red wine vinegar
Salt, to taste

 

1.
Combine all the ingredients in a bowl and let stand for at least an hour to allow the flavors to blend.

 

To Finish:
12 corn tortillas

 

1.
To serve, cut the chicken into pieces and pile the pieces on a serving platter. Serve with the hot beans, hot steamed corn tortillas, and the salsa on the side. Guests can assemble their own grilled chicken tacos topped with the salsa.

Yield: 4 servings

Heat Scale: Mild

 

¼ cup (59 mL) plain yogurt
1 tablespoon (15 mL) vegetable oil
1 tablespoon (15 mL) lemon juice
2 cloves garlic, peeled and chopped
3 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped
1½ tablespoons (22.5 mL) chopped fresh mint
1½ tablespoons (22.5 mL) chopped fresh cilantro
1½ tablespoons (22.5 mL) green masala paste (available in Asian markets)
½ teaspoon (2.5 mL) cumin seeds, toasted and ground
1 pinch salt
2 tablespoons (30 mL) milk, or more as needed
2 boneless, skinless, chicken breasts, cut in 1½-inch (1 cm) cubes
1 small head cauliflower, cut in florets

 

1.
In a blender or food processor, combine the yogurt, oil, lemon juice, garlic, chiles, mint, cilantro, and masala paste and purée to a smooth paste. Add the cumin and salt and continue processing. While the machine is running, add just enough milk to form a pourable purée.

2.
Reserve a little of the marinade for the cauliflower. Toss the chicken in the remaining marinade and marinate for 24 hours in the refrigerator.

3.
Cook the cauliflower in pot of boiling, salted water until just tender, about 2 minutes, then drain. Rinse under cold water to stop the cooking. Toss the cauliflower in the marinade.

4.
Thread the chicken and cauliflower onto skewers and grill over a medium fire for 10 to 14 minutes, turning occasionally. Cut open a piece of chicken to check for doneness.

Yield: 4 servings

Heat Scale: Hot

 

¼ cup (59 mL) chopped fresh cilantro leaves
1 (5-ounce [140 g]) can pineapple chunks, drained, divided, juice reserved
2 tablespoons (30 mL) lime juice, divided (fresh preferred)
3 tablespoons (45 mL) chopped red onion, divided
½ habanero chile, stems and seeds removed, minced (or substitute
¼ teaspoon [1.25 mL] ground habanero chile)
¼ teaspoon (1.25 mL) grated ginger
2 teaspoons (10 mL) olive oil
12 tablespoons (30 mL) catsup
1 tablespoon (15 mL) apple cider vinegar
1 tablespoon (15 mL) brown sugar
1 teaspoon (5 mL) soy sauce
½ to 1 habanero chile, stem and seeds removed
¼ cup (59 mL) fresh cilantro leaves
4 chicken legs and thighs

 

1.
In a blender or food processor, combine the chopped cilantro, half the drained pineapple chunks, 1 tablespoon (15 mL) of the lime juice, 1 tablespoon (5 mL) of the red onion, the minced chile, and the ginger and purée until smooth. Run your finger between the skin and meat of the chicken to loosen the skin and make a pocket. Be sure to leave some of the skin attached. Gently stuff the paste into the pockets and pull the skin back over the chicken pieces. Set the chicken aside while you make the sauce.

2.
In a sauté pan, heat the oil over medium heat. Add the remaining red onion and sauté until softened, about 5 minutes. Add 6 tablespoons (90 mL) of the reserved pineapple juice, the remaining pineapple chunks, the catsup, the remaining lime juice, the vinegar, the brown sugar, the soy sauce, and the chile and bring to a boil. Reduce the heat and simmer for 30 minutes. Transfer the sauce to a blender or food processor. Add the cilantro leaves and purée until smooth. Keep the sauce warm while cooking the chicken.

3.
Place the chicken on the grill, skin-side up, and grill for 20 to 30 minutes over medium heat. Liberally baste the chicken with the sauce. Continue to cook until the chicken reaches an internal temperature of 160°F (75°C).

Yield: 4 servings

Heat Scale: Medium

 

1 teaspoon (5 mL) ground habanero chile
1 teaspoon (5 mL) garlic salt
1 teaspoon (5 mL) ground thyme
½ teaspoon (2.5 mL) ground allspice
¼ teaspoon (1.25 mL) ground nutmeg
1 tablespoon (15 mL) olive oil, plus more for brushing the fish
4 small white fish fillets, such as snapper, trigger fish, or grouper
4 burger rolls

Your choice of a Belizean habanero hot sauce, such as Marie Sharp’s, or any salsa from Chapter 2

 

1.
In a bowl, combine the chile, garlic salt, thyme, allspice, and nutmeg. Brush the fillets with oil and dust them with the spice mixture. Let them sit at room temperature while you prepare the grill.

2.
Cut the rolls in half length-wise and brush with 1 tablespoon (15 mL) oil.

3.
Grill the fish in a grill basket over medium heat, about 5 minutes per side, or until the fillets flake.

4.
Grill the rolls to slightly warm. Place the fish on the rolls and top with the sauce of your choice.

Yield: 4-6 servings

Heat Scale: Mild

 

For the Snapper:
1 (3-4 pound [1.36-1.82 kg]) whole dressed red snapper
1 lime, halved
¼ cup (59 mL) ground chile de arbol, or substitute ground red New Mexi- can chile
1 teaspoon (5 mL) salt
Olive oil for basting
Chopped parsley for garnish

1.
With a knife, lightly score the fish on both sides. Squeeze lime juice all over the fish, inside and out. In a small bowl, combine the chile and salt and mix well. Sprinkle the fish with this mixture inside and out.

2.
Place the fish on the grill indirectly over a medium fire, baste it with olive oil, and cook about 1 hour per side, turning twice and basting with the oil. The fish should flake easily, and the internal temperature of the fish at its thickest part should be 135°F (60°C) for medium.

 

For the Veracruz Sauce:
6 small tomatoes
1 small onion, peeled
1 tablespoon (15 mL) olive oil
3 cloves garlic, peeled
1 tablespoon (15 mL) lemon juice
2 bay leaves
4 canned pickled jalapeño chiles (jalapeños en escabeche), seeds removed, cut in thin strips
1 tablespoon (15 mL) juice from the pickled jalapeños
½ cup (118 mL) sliced pimiento-stuffed olives
1 tablespoon (15 mL) capers
½ teaspoon (2.5 mL) sugar
¼ teaspoon (1.25 mL) ground cinnamon
¼ teaspoon (1.25 mL) ground cloves
Salt, to taste
Freshly ground black pepper, to taste