1,001 Best Hot and Spicy Recipes (74 page)

Yield: 4 servings

Heat Scale: Medium

 

1 (4-pound [1.82 kg]) duck
¼ cup (59 mL) orange juice
¼ cup (59 mL) pineapple juice
Salt, to taste
Freshly ground black pepper, to taste
1 (1-2 inch [2.5-5 cm]) strip lime peel
1 onion, peeled and chopped
1 green onion, chopped
1 clove garlic, peeled and crushed
½ cup (118 mL) dry white wine
1 teaspoon (5 mL) ground malagueta chile (or substitute cayenne)
2 tablespoons (30 mL) blackberry jelly
1 tablespoon (15 mL) vegetable oil
2 tablespoons (30 mL) raisins
10 whole jalapeño chiles
2 oranges, sliced in thin rounds

 

1.
Split the duck in half and place it in a shallow glass bowl. In a separate bowl, mix together the orange juice, pineapple juice, salt, pepper, lime peel, onion, green onion, garlic, wine, and chile. Pour the sauce over the duck and marinate for 1 to 3 hours, turning occasionally.

2.
Preheat the oven to 350°F (180°C).

3.
Remove the duck, reserving the marinade, and place it skin-side up in a roasting pan. Mix the blackberry jelly with the reserved marinade. Brush the duck with the oil and bake it for 1 hour, basting with the marinade and jelly mixture.

4.
When the duck is cooked, transfer it to a heated platter. Pour off any fat and add the raisins and any remaining marinade to the pan drippings. Bring this mixture to a boil on the stovetop and cook for a few minutes, scraping the bottom of the pan as it cooks. If you do not have enough liquid, add stock or water. Pour the sauce around the duck and garnish with the jalapeños and orange slices.

Yield: 4 servings

Heat Scale: Medium

 

1 (4½-5 pound [2-2.3 kg]) duckling
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons (30 mL) butter
2 large onions, peeled and finely chopped
1 bay leaf
2 whole cloves
1 (1-inch [2.5 cm]) cinnamon stick
2 teaspoons (10 mL) ground cardamom
1 whole habanero chile (or substitute 3 jalapeños)
1 cup (236 mL) dry red wine
1 cup (236 mL) Classic Chicken Stock (page 46)

 

1.
Preheat the oven to 350°F (180°C).

2.
Remove the loose fat from inside the duckling and prick the bird all over with a fork to help release the excess fat. Season it inside and out with salt and pepper. In a heavy casserole, melt the butter over medium-high heat. Add the duckling and sauté until it is golden brown all over. Lift it out of the pan and set it aside.

3.
Spoon off all but 4 tablespoons (60 mL) fat from the casserole. Add the onions and sauté until soft. Return the duckling to the casserole. Tie the bay leaf, cloves, cinnamon, cardamom, and habanero in a square of cheesecloth and add it to the casserole with the red wine and chicken stock. Season to taste with more salt and pepper if necessary, and bring to a boil on top of the stove. Cover with aluminum foil, then with the casserole lid, and bake for 1½ hours, or until the duckling is tender.

4.
Transfer the duckling to a serving platter and keep it warm. Remove and discard the cheesecloth bag. Skim the excess fat from the sauce. If the amount of sauce seems excessive, put the casserole over high heat to quickly reduce it. Spoon a little sauce over the duckling and serve with the remaining sauce.

Yield: 4 servings

Heat Scale: Hot

 

1 (4-pound [1.82 kg]) duck
2 cups (473 mL) lime juice
2 cups (473 mL) orange juice
1 bay leaf
2 teaspoons (10 mL) salt
½ teaspoon (2.5 mL) freshly ground black pepper
2 habanero chiles, stems and seeds removed, minced (or substitute 6 jalapeños)
¼ cup (59 mL) cognac
3 bananas, cut in 2-inch (5 cm) pieces
1 tablespoon (15 mL) cornstarch
¼ cup (59 mL) slivered Brazil nuts
¼ cup (59 mL) Cointreau

 

1.
Preheat the oven to 450°F (240°C).

2.
Wash and dry the duck. In a large pot, bring the citrus juices and the bay leaf to a boil. Add the duck, reduce the heat to low, and cook, covered, for 1 hour, turning the duck several times. Drain, skim the fat, and reserve 3 cups (708 mL) the stock. Season the duck with the salt, pepper, and minced chiles. Transfer it to a shallow roasting pan. Roast it in the oven for 20 minutes. Add 1½ cups (354 mL) of the reserved stock, the cognac, and the bananas. Reduce the heat to 350°F (180°C) and roast for 30 minutes longer, basting frequently. Transfer the duck and bananas to a serving platter and keep warm.

3.
Skim the fat from the pan gravy, and pour the gravy and the remaining stock into a saucepan. Heat the gravy over low heat. Mix the cornstarch with a little water to form a smooth paste and stir it into the gravy until it thickens. Add the Brazil nuts and Cointreau and cook for 5 minutes.

4.
Carve the duck and pour some of the sauce over it.

Yield: 4-6 servings

Heat Scale: Medium

 

2 tablespoons (30 mL) olive oil
6 shallots, peeled and roughly sliced
½ cup (118 mL) seeded raisins
1 tablespoon (15 mL) sugar
¼ cup (59 mL) balsamic vinegar
1 cup (236 mL) port wine
¾ cup (177 mL) Classic Chicken Stock (page 46)
2 chipotle chiles, rehydrated in warm water, stems and seeds removed, chopped
¼ cup (59 mL) tequila
¼ cup (59 mL) honey
1 (5½-pound [2.5 kg]) duck

 

1.
Preheat the oven to 300°F (150°C).

2.
Heat a saucepan over high heat until very hot. Add the olive oil and shallots and sauté until golden, stirring constantly, then add the raisins and sugar. Allow the sugar to dissolve and lightly caramelize; do not let it burn. Add the balsamic vinegar and port wine and reduce to about ¼ cup (59 mL).

3.
Add the chicken stock to the reduced sauce and mix well. Add the chipotles. Remove the sauce from the heat and let stand for 10 to 15 minutes, then strain. The less time the peppers are in the sauce, the lighter the chipotle flavor. Add the tequila and honey to the sauce, return it to the heat, and keep it just warm, stirring occasionally.

4.
Put the duck in a roasting pan and roast it, uncovered, for 45 minutes. Debone, the duck, including the skin, and cover the meat with the sauce.

Yield: 4-6 servings

Heat Scale: Medium

 

1½ cup (354 mL) water, divided
1 sprig fresh rosemary
4 cloves garlic, peeled
2 black peppercorns
2 cups (473 mL) piñones (pine nuts)
4 mulato chiles, stems and seeds removed (or substitute anchos)
½ cup (118 mL) water
3 tablespoons (45 mL) honey
½ teaspoon (2.5 mL) soy sauce
1 teaspoon (5 mL) corn oil
1 (6-pound [2.7 kg]) duck

 

1.
Preheat the oven to 350°F (180°C).

2.
In a saucepan, heat 1 cup (236 mL) of the water to a simmer. Add the rosemary, garlic, peppercorns, and pine nuts and cook for about 10 minutes. Remove the rosemary sprig, transfer the mixture to a blender, and purée. Set aside.

3.
In a blender, combine the chiles and the remaining ½ cup (118 mL) water and purée. Transfer the purée to a saucepan. Add the honey, soy sauce, and oil and cook over low heat for about 5 minutes, stirring constantly. Add the nut purée and adjust the consistency by adding water if necessary. Cook the sauce until it is thick enough to cling to the duck.

4.
Place the duck in a roasting pan and cover it with the sauce. Baste the duck with the sauce and roast, uncovered, for 1½ hours, or until done. Continue basting while roasting.

Yield: 6-8 servings

Heat Scale: Hot

 

2 (5½-pound [2.5 kg]) ducks, cut up in pieces
1 medium onion, peeled and sliced
2 cloves garlic, peeled, divided
6 pounds (2.72 kg) tomatoes, roasted
2 habanero chiles, stems and seeds removed, minced
2 whole cloves
2 bay leaves
1 sprig fresh thyme
1 sprig fresh oregano
1 heaping tablespoon (20 mL) butter
Salt, to taste

 

1.
Place the duck, onion, and 1 clove garlic in a large pot and add water to just cover. Bring to a boil over high heat and boil for about 1 hour, or until the duck is tender.

2.
In a blender, combine the tomatoes, chiles, cloves, bay leaves, thyme, oregano, and the remaining clove garlic and purée. In a large saucepan, melt the butter over low heat. Add the puréed mixture and sauté for about 20 minutes, stirring constantly. Add the duck and continue to cook for about 30 minutes. Add salt to taste and serve.

Yield: 4 servings

Heat Scale: Mild

 

For the Chile Paste:
1 dried mulato chile, stem and seeds removed
1 dried ancho chile, stem and seeds removed
2 pasilla chiles, stems and seeds removed
1 tablespoon (15 mL) vegetable oil (optional)
1 chipotle chile, stem removed

1.
Either fry the chiles, except the chipotle, in the oil or toast them in a 250°F (120°C) oven until they just begin to brown and become fragrant, taking care that they do not burn. Place the toasted chiles and the chipotle in 2 cups (473 mL) hot water and soak for 15 minutes or until soft. Transfer the chiles and a little of the soaking water in a blender and purée to a paste.

 

For the Spice Mixture:
4 fresh tomatillos, husks removed
3 tablespoons (45 mL) vegetable oil, divided, plus more if needed
1 tomato, roasted and peeled
½ teaspoon (2.5 mL) coriander seeds
½ teaspoon (2.5 mL) red chile seeds
3 tablespoons (45 mL) sesame seeds
¼ teaspoon (1.25 mL) ground anise
2 whole cloves
1 (½-inch [1 cm]) stick cinnamon
¼ teaspoon (1.25 mL) whole black peppercorns
3 tablespoons (45 mL) pumpkin seeds
2 tablespoons (30 mL) peanuts
2 tablespoons (30 mL) almonds
2 tablespoons (30 mL) raisins
3 tablespoons (45 mL) chopped dried prunes
1 (3-inch [7.5 cm]) piece plantain (or substitute a banana)
½ corn tortilla
½ slice white sandwich bread
1-2 cups (250-473 mL) Classic Chicken Stock (page 46)

 

1.
In a skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add the tomatillo and fry until just soft, about 5 minutes. Drain the tomatillo and transfer it to a blender. Add the tomato. Toast the coriander, chile seeds, sesame seeds, anise, cloves, cinnamon, and peppercorns in a heavy skillet over low heat, stirring constantly, until the sesame seeds just begin to brown, 3 to 5 minutes. Allow the seeds to cool, transfer them to a coffee or spice grinder, and grind them to a fine powder. Add the powder to the blender. Fry the pumpkin seeds in 1 tablespoon (15 mL) oil over high heat until they puff up. Be careful, as they will pop and spatter as they brown. Drain the seeds and add them to the blender.

2.
Fry the nuts, raisins, and prunes in the remaining oil over medium heat for about 2 minutes or until the raisins are puffed. Drain this mixture and add them to the blender.

3.
Fry the plantain over medium-high heat until it begins to brown. Add it to the blender. Finally, fry the tortilla and bread until the tortilla is softened, adding more oil if necessary. Remove, drain, and coarsely chop the tortilla and bread. Add them to the blender. Blend the mixture, adding just enough chicken broth to make a thick paste. Transfer the paste to a bowl.

To Finish:
2-3 tablespoons (30-45 mL) vegetable oil
4 boneless, skinless chicken breasts, cut in half
1-2 cups (250-473 mL) chicken broth
1 tablespoon (15 mL) sugar
1 ounce (28 g) Mexican or bittersweet chocolate
2-3 tablespoons (30-45 mL) sesame seeds