Read 1,001 Best Hot and Spicy Recipes Online
Authors: Dave Dewitt
Tags: #Cooking, #Specific Ingredients, #Herbs; Spices; Condiments
1,001 Best Hot and Spicy Recipes (87 page)
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1½ teaspoons (7.5 mL) cornstarch
2 tablespoons (30 mL) dry vermouth or white wine, divided
½ pound (224 g) boneless chicken breast, cut into ½-inch (1 cm) pieces
1½ teaspoons (7.5 mL) minced ginger
1½ teaspoons (7.5 mL) minced garlic
1 green onion, minced
½ teaspoon (2.5 mL) ground Sichuan peppercorns
2 tablespoons (30 mL) soy sauce
1 tablespoon (15 mL) hot bean sauce
2 tablespoons (30 mL) dried orange peel, soaked in hot water for 30 minutes
and shredded
2 teaspoons (10 mL) sugar or honey
½ teaspoon (2.5 mL) sesame oil
2 tablespoons (30 mL) peanut oil
6 small dried hot red chiles, such as Japones or de Arbol
2 tablespoons (30 mL) dry vermouth or white wine, divided
½ pound (224 g) boneless chicken breast, cut into ½-inch (1 cm) pieces
1½ teaspoons (7.5 mL) minced ginger
1½ teaspoons (7.5 mL) minced garlic
1 green onion, minced
½ teaspoon (2.5 mL) ground Sichuan peppercorns
2 tablespoons (30 mL) soy sauce
1 tablespoon (15 mL) hot bean sauce
2 tablespoons (30 mL) dried orange peel, soaked in hot water for 30 minutes
and shredded
2 teaspoons (10 mL) sugar or honey
½ teaspoon (2.5 mL) sesame oil
2 tablespoons (30 mL) peanut oil
6 small dried hot red chiles, such as Japones or de Arbol
1.
In a bowl, combine the cornstarch and 1 tablespoon (15 mL) of the vermouth, stir well, and add the chicken. Let sit for 30 minutes.
In a bowl, combine the cornstarch and 1 tablespoon (15 mL) of the vermouth, stir well, and add the chicken. Let sit for 30 minutes.
2.
In a separate bowl, combine the ginger, garlic, green onion, peppercorns, remaining 1 tablespoon (15 mL) vermouth, soy sauce, bean sauce, shredded orange peel, sugar, and sesame oil. Stir well and set aside.
In a separate bowl, combine the ginger, garlic, green onion, peppercorns, remaining 1 tablespoon (15 mL) vermouth, soy sauce, bean sauce, shredded orange peel, sugar, and sesame oil. Stir well and set aside.
3.
Heat a wok over high heat. Add the peanut oil and, when it begins to smoke, add the chiles and the marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chiles before serving.
Panamanian Style Chicken and VegetablesHeat a wok over high heat. Add the peanut oil and, when it begins to smoke, add the chiles and the marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chiles before serving.
Yield: 6 servings
Heat Scale: Hot
Thanks to Alois Dogue for this wonderful recipe that incorporates the peppery, hot flavors of Latin America. Alois told me that much of the food of Panama (his home) combines the best of Latin America with the best of the Caribbean. He would like the cook to use his Habanero Hot! Hot! Hot! Panamanian-Style Sauce for this dish, as it is a family recipe. However, feel free to use any bottled habanero sauce.
1 (3-pound [1.36 kg]) chicken, cut into 6 pieces
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) dried oregano, divided
¼ cup (59 mL) vegetable oil
2 teaspoons (10 mL) achiote (annatto) powder
1 cup (236 mL) water
3 tablespoons (45 mL) tomato paste
1 medium onion, peeled and chopped
1 medium tomato, coarsely chopped
1 teaspoon (5 mL) chopped cilantro
2 green bell peppers, stems and seeds removed, coarsely chopped
⅛ cup (30 mL) bottled habanero sauce
2 carrots, sliced
1 chayote squash, peeled and diced (or substitute zucchini)
1 potato, peeled and diced
1 (12-ounce [336 g]) can kidney beans, drained
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) dried oregano, divided
¼ cup (59 mL) vegetable oil
2 teaspoons (10 mL) achiote (annatto) powder
1 cup (236 mL) water
3 tablespoons (45 mL) tomato paste
1 medium onion, peeled and chopped
1 medium tomato, coarsely chopped
1 teaspoon (5 mL) chopped cilantro
2 green bell peppers, stems and seeds removed, coarsely chopped
⅛ cup (30 mL) bottled habanero sauce
2 carrots, sliced
1 chayote squash, peeled and diced (or substitute zucchini)
1 potato, peeled and diced
1 (12-ounce [336 g]) can kidney beans, drained
1.
Wash the chicken pieces and pat them dry. Season the chicken with the salt and ½ teaspoon (2.5 mL) of the oregano.
Wash the chicken pieces and pat them dry. Season the chicken with the salt and ½ teaspoon (2.5 mL) of the oregano.
2.
In a large, heavy skillet, heat the oil over medium heat. Add the achiote powder and simmer for 3 minutes.
In a large, heavy skillet, heat the oil over medium heat. Add the achiote powder and simmer for 3 minutes.
3.
Add the chicken to the oil and sauté until it is golden brown. Add the water, tomato paste, onion, tomato, cilantro, bell peppers, and the remaining ½ teaspoon (2.5 mL) oregano, cover, and simmer for 25 minutes.
Add the chicken to the oil and sauté until it is golden brown. Add the water, tomato paste, onion, tomato, cilantro, bell peppers, and the remaining ½ teaspoon (2.5 mL) oregano, cover, and simmer for 25 minutes.
4.
Add the habanero sauce, carrots, chayote, potato, and beans and simmer until the vegetables are tender, about 15 to 20 minutes. Serve over hot, cooked white rice.
Add the habanero sauce, carrots, chayote, potato, and beans and simmer until the vegetables are tender, about 15 to 20 minutes. Serve over hot, cooked white rice.
ELEVEN
Searing Seafood
The first really hot and spicy dish I ever ate was a conch salad aboard the Flying Cloud in the Bahamas. It was a shocking experience for a Southern guy, but it was so good I went to the schooner’s galley and asked the cook what was in it besides conch. He replied, “goat pepper,” but I had no idea what that was at the time. I ate a second helping of the salad despite the burn, and my food would never be the same.
The world of seafood is incredibly diverse, as humans have been known to eat just about everything that swims, crawls, or wiggles. There are some absolutely, unbelievably delicious seafood dishes, like the hamachi sushi or fried flying fish I ate in Trinidad and Barbados, and then there are sea slugs—yuck. In this tour of hot and spicy seafood, I promise you that I have collected only the most delicious recipes and have ignored the borderline or outrageous concoctions like fugu, that Japanese puffer fish that’s so loaded with tetrodotoxin that 176 people died from eating it in Japan in 1958!
From eating it raw to blackening it, every possible technique is used to prepare seafood, but perhaps the best—yet most difficult method—uses the outdoor grill. You think chicken is difficult to cook on the grill? Try grilling fish. At least chicken breasts don’t fall apart and crumble into the fire. But fish can and does, especially if it sticks to the grill and you’re trying to turn it with a spatula. Another possible disaster is a tendency for fatty fish or fish saturated with oils in the marinade to burn intensely during a flare-up. I lost a mackerel fillet that way on a charcoal grill on the beach in Islamorada, Florida. The fatty fish ignited like a flare, and before I could run for water, the fillet resembled a stick of charcoal. Even a minor flare-up that catches the fish on fire can spoil its flavor, so have a squirt gun or spray bottle nearby when you grill fish or other seafood.
Another thing that can go wrong with grilled fish is the dreaded overmarination. Fish—especially delicate white fish—has a tendency to absorb the marinade so much that the intense flavors can overwhelm the fish. Stick to the suggested marinade times in the individual recipes in this chapter.
It is especially important to have a clean, well-oiled grill surface when working with fish, and a fish basket is recommended not only for the fillets in this chapter, but also for the steaks. You can also buy special fish turners. They have tongs like a fork that fit into the spaces in the grill so that you can get under the piece of fish without scraping.
Smoking fish is less confrontational. A light smoke can be applied during the grilling process, but the most intense smoke is usually reserved for thick hunks of salmon that have been treated with a liquid spice cure first. It is very difficult to take the temperature of fish with an instant-read thermometer, so you’ll need to “eyeball” the fish to see when it is done. The rule of thumb for seafood is that fish is done when the outside flakes easily with a fork, and shrimp and scallops are done when they lose their translucency and become opaque.
Because of their enormous popularity, I am starting this chapter with a collection of Latin American ceviches (also “seviche” or “cerviche”), those seafood dishes that include citric acid from fruits. The acid causes the proteins in the seafood to become denatured, which pickles or “cooks” the fish without heat.
Yield: 4-5 servings
Heat Scale: Mild
This recipe comes from a friend, Loretta Salazar, who lived in Ecuador while she attended the university on an exchange program. The popcorn served on top of the ceviche is an American approximation of the toasted corn, or cancha, that is served over Peruvian ceviches. This ceviche is a quick one if you use precooked, frozen minishrimp. Serve the ceviche on a bed of Bibb lettuce, garnished with black olives, sliced hard-boiled egg, feta cheese, a slice of cooked corn on the cob, and maybe some crusty bread for a very appetizing luncheon or light dinner. (Note: This recipe requires advance preparation.)
2 pounds (1.1 kg) frozen cooked shrimp
1 medium red onion, peeled and very thinly sliced
1-2 tablespoons (15-30 mL) chopped fresh aji chiles (or substitute yellow wax hot or jalapeño)
2 tablespoons (30 mL) chopped cilantro
3 medium tomatoes, finely chopped
3 tablespoons (45 mL) white wine vinegar
¾ cup (177 mL) fresh lemon juice
¾ cup (177 mL) fresh lime juice
½ cup (118 mL) good-quality olive oil
½ teaspoon (2.5 mL) salt
Shredded lettuce for serving
2½ cups (591 mL) freshly popped popcorn
1 medium red onion, peeled and very thinly sliced
1-2 tablespoons (15-30 mL) chopped fresh aji chiles (or substitute yellow wax hot or jalapeño)
2 tablespoons (30 mL) chopped cilantro
3 medium tomatoes, finely chopped
3 tablespoons (45 mL) white wine vinegar
¾ cup (177 mL) fresh lemon juice
¾ cup (177 mL) fresh lime juice
½ cup (118 mL) good-quality olive oil
½ teaspoon (2.5 mL) salt
Shredded lettuce for serving
2½ cups (591 mL) freshly popped popcorn
1.
Pour the frozen shrimp into a colander and run cold water over them for a minute or two. Drain the shrimp thoroughly and transfer them to paper towels to drain off the excess. Place the shrimp in a nonreactive bowl (such as Pyrex). Add the red onion, chiles, cilantro, tomatoes, vinegar, lemon juice, lime juice, olive oil, and salt and mix lightly. Marinate the mixture in the refrigerator for 2 to 4 hours.
Pour the frozen shrimp into a colander and run cold water over them for a minute or two. Drain the shrimp thoroughly and transfer them to paper towels to drain off the excess. Place the shrimp in a nonreactive bowl (such as Pyrex). Add the red onion, chiles, cilantro, tomatoes, vinegar, lemon juice, lime juice, olive oil, and salt and mix lightly. Marinate the mixture in the refrigerator for 2 to 4 hours.
2.
Drain the ceviche in a colander and serve it on individual plates on beds of shredded lettuce, garnished with the warm popcorn.
Ceviche with Bitter OrangeDrain the ceviche in a colander and serve it on individual plates on beds of shredded lettuce, garnished with the warm popcorn.
Yield: 4-5 servings
Heat Scale: Medium
This recipe is a second version of the Ecuadorian specialty. The fish can be served as an appetizer or as a main dish for a refreshing summer meal. It is traditionally served with maiz tostada (toasted corn) or popcorn on the side. (Note: This recipe requires advance preparation.)
1½ pounds (680 g) any firm white fish fillets (snapper or catfish recom- mended)
1 cup (236 mL) bitter (Seville) orange juice (or substitute ½ cup [118 mL]
lemon juice mixed with ½ cup [118 mL] orange juice)
1 cup (236 mL) fresh lime juice
1 onion, peeled and thinly sliced
1 cup (236 mL) chopped green bell pepper
1 cup (236 mL) chopped red bell pepper
1 habanero chile, stem and seeds removed, minced (or substitute
3 jalapeños)
½ cup (118 mL) olive oil
1 clove garlic, peeled and minced
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
Popped popcorn for garnish
Red bell pepper rings for garnish
Green bell pepper rings for garnish
1 cup (236 mL) bitter (Seville) orange juice (or substitute ½ cup [118 mL]
lemon juice mixed with ½ cup [118 mL] orange juice)
1 cup (236 mL) fresh lime juice
1 onion, peeled and thinly sliced
1 cup (236 mL) chopped green bell pepper
1 cup (236 mL) chopped red bell pepper
1 habanero chile, stem and seeds removed, minced (or substitute
3 jalapeños)
½ cup (118 mL) olive oil
1 clove garlic, peeled and minced
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
Popped popcorn for garnish
Red bell pepper rings for garnish
Green bell pepper rings for garnish
1.
Cut the cleaned fillets into thin, diagonal slices and place them in a large ceramic bowl. Pour the citrus juices over the fish. Add the onion, chopped bell peppers, habanero, olive oil, garlic, salt, and pepper and mix gently to coat the fish. Cover the bowl tightly and refrigerate for at least 6 hours to “cook” the fish.
Cut the cleaned fillets into thin, diagonal slices and place them in a large ceramic bowl. Pour the citrus juices over the fish. Add the onion, chopped bell peppers, habanero, olive oil, garlic, salt, and pepper and mix gently to coat the fish. Cover the bowl tightly and refrigerate for at least 6 hours to “cook” the fish.
2.
Drain the fish and arrange the slices on individual plates, garnishing with the popcorn and pepper rings.
Marinated Halibut Chilean-StyleDrain the fish and arrange the slices on individual plates, garnishing with the popcorn and pepper rings.
Yield: 4 servings
Heat Scale: Medium
Since Chile has a 2,600-mile coastline, I would be remiss if I didn’t include some fish recipes from that country. There is minimal grazing land in Chile, so instead of beef being the major source of protein, it is fish and shellfish. The wines of Chile are quite good, so be sure to include a nice chilled Chilean white wine when you serve this ceviche. (Note: This recipe requires advance preparation.)
2 pounds (1.1 kg) halibut fillets (or substitute sole or flounder)
1 cup (236 mL) fresh lemon juice
½ cup (118 mL) fresh orange juice
1 cup (236 mL) chopped onions
2 teaspoons (10 mL) Caribbean-style habanero sauce
1 fresh aji chile, stem and seeds removed, sliced into rings, or substitute
yellow wax hot or jalapeño
1 teaspoon (5 mL) salt
2 tomatoes, peeled, seeded, and diced
Lettuce leaves for serving
Tomato wedges for garnish
Cilantro sprigs for garnish
1 cup (236 mL) fresh lemon juice
½ cup (118 mL) fresh orange juice
1 cup (236 mL) chopped onions
2 teaspoons (10 mL) Caribbean-style habanero sauce
1 fresh aji chile, stem and seeds removed, sliced into rings, or substitute
yellow wax hot or jalapeño
1 teaspoon (5 mL) salt
2 tomatoes, peeled, seeded, and diced
Lettuce leaves for serving
Tomato wedges for garnish
Cilantro sprigs for garnish
1.
Cut the fillets into 1-inch (2.5 cm) pieces and place them in a ceramic bowl. Add the fruit juices and toss lightly to coat.
Cut the fillets into 1-inch (2.5 cm) pieces and place them in a ceramic bowl. Add the fruit juices and toss lightly to coat.
2.
Add the onions, habanero sauce, chiles, salt, and tomatoes and mix gently. Cover the bowl tightly and refrigerate overnight. Drain off some of the juice. Line 4 individual plates with lettuce leaves and arrange the fillets on top. Garnish with the tomatoes and cilantro and serve.
Ceviche de Ostras (Guatemalan Marinated Oysters)Add the onions, habanero sauce, chiles, salt, and tomatoes and mix gently. Cover the bowl tightly and refrigerate overnight. Drain off some of the juice. Line 4 individual plates with lettuce leaves and arrange the fillets on top. Garnish with the tomatoes and cilantro and serve.
Yield: 6 servings
Heat Scale: Medium
Although the triad of corn, beans, and rice reigns supreme in Guatemala, a myriad of exotic dishes, perhaps the traces of Mayan foraging, is also present. This dish intrigues because the habaneros add the heat and the mint provides an interesting twist on the more traditional cilantro. (Note: This recipe requires advance preparation.)
48 oysters, shucked
½ cup (118 mL) fresh lime juice
½ cup (118 mL) fresh lemon juice
3 tomatoes, peeled, seeded, and chopped
1 cup (236 mL) chopped onion
1 fresh habanero chile, stem and seeds removed, minced (or substitute
3 jalapeños)
3 tablespoons (45 mL) finely chopped fresh mint leaves
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
Lettuce leaves for garnish
Fresh mint sprigs for garnish
Tomato wedges for garnish
½ cup (118 mL) fresh lime juice
½ cup (118 mL) fresh lemon juice
3 tomatoes, peeled, seeded, and chopped
1 cup (236 mL) chopped onion
1 fresh habanero chile, stem and seeds removed, minced (or substitute
3 jalapeños)
3 tablespoons (45 mL) finely chopped fresh mint leaves
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
Lettuce leaves for garnish
Fresh mint sprigs for garnish
Tomato wedges for garnish
1.
Place the oysters in a large ceramic bowl and cover them with the lime and lemon juices. Cover the bowl tightly and refrigerate overnight.
Place the oysters in a large ceramic bowl and cover them with the lime and lemon juices. Cover the bowl tightly and refrigerate overnight.
2.
Drain the oysters, reserving ¼ cup (59 mL) of the juice. Add the chopped tomatoes, onion, chile, chopped mint, salt, pepper, and ¼ cup (59 mL) of the reserved juice and toss the mixture gently.
Drain the oysters, reserving ¼ cup (59 mL) of the juice. Add the chopped tomatoes, onion, chile, chopped mint, salt, pepper, and ¼ cup (59 mL) of the reserved juice and toss the mixture gently.
3.
Line 6 plates with the lettuce leaves. Arrange 8 oysters with their marinade on the lettuce on each plate, and serve garnished with the fresh mint and the tomato wedges.
Ceviche de Corvina (Peruvian Sea Bass Ceviche)Line 6 plates with the lettuce leaves. Arrange 8 oysters with their marinade on the lettuce on each plate, and serve garnished with the fresh mint and the tomato wedges.
Yield: 4 servings
Heat Scale: Medium
I am including several ceviches from Peru because some travelers claim that they are superior to those of Ecuador. The most popular fish used in Peru is sea bass, or grouper, but every type of seafood and shellfish is used. The Peruvian ceviches include a few rounds of cooked corn on the cob and cooked slices of sweet potatoes. (Note: This recipe requires advance preparation.)
1½ pounds (680 g) sea bass fillets, cut into 1-inch (2.5 cm) pieces (or sub-
stitute swordfish)
1 teaspoon (5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
2 rocoto chiles, stems and seeds removed, thinly sliced into rings (or sub-
stitute 1 habanero or 3 jalapeños)
1 teaspoon (5 mL) paprika
1 large onion, peeled and thinly sliced
1 cup (236 mL) fresh lemon juice
1 cup (236 mL) fresh lime juice
1 clove garlic, peeled and minced
1 pound (454 g) sweet potatoes, peeled and sliced 1 inch (2.5 cm) thick
3 ears fresh corn, cleaned and sliced 2 inches (5 cm) thick
Bibb lettuce leaves for serving
stitute swordfish)
1 teaspoon (5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
2 rocoto chiles, stems and seeds removed, thinly sliced into rings (or sub-
stitute 1 habanero or 3 jalapeños)
1 teaspoon (5 mL) paprika
1 large onion, peeled and thinly sliced
1 cup (236 mL) fresh lemon juice
1 cup (236 mL) fresh lime juice
1 clove garlic, peeled and minced
1 pound (454 g) sweet potatoes, peeled and sliced 1 inch (2.5 cm) thick
3 ears fresh corn, cleaned and sliced 2 inches (5 cm) thick
Bibb lettuce leaves for serving
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