1,001 Best Hot and Spicy Recipes (96 page)

3.
To serve, pour some of the sauce on individual plates, place the steaks on top of the sauce, and top with additional sauce.

Yield: 4 servings

Heat Scale: Medium

 

¼ cup (59 mL) vegetable oil
2 tablespoons (30 mL) rice wine
Juice of 1 lime
2 teaspoons (10 mL) ground habanero chile
1 teaspoon (5 mL) minced ginger
1 fresh coconut, broken in pieces, milk reserved
4 mahi-mahi fillets (or substitute snapper or grouper)
1 ripe pineapple, peeled, cored, and cut in ¼-inch (.5 cm) slices
3 serrano chiles, stems removed, chopped
2 tablespoons (30 mL) rice wine vinegar
1 tablespoon (15 mL) orange juice
2 teaspoons (10 mL) curry powder
2 teaspoons (10 mL) brown sugar
1 tablespoon (15 mL) chopped fresh cilantro

 

1.
In a bowl, combine the oil, rice wine, lime juice, chile, and ginger to make a marinade. Place the fish in a nonreactive dish, pour the marinade over the top, and marinate, covered, at room temperature for 30 to 45 minutes.

2.
Prepare a fire in a water smoker or a charcoal grill. When it’s hot, place the coconut pieces on the coals. Pour the reserved coconut milk into the pan with the water. Smoke the fish for 1 to 2 hours or until the fish flakes, keeping the heat very low. You may quickly baste the fish a couple of times with the marinade, if desired, to keep it from drying out.

3.
To make the salsa, grill the pineapple slices or heat them in a pan for 5 to 10 minutes, until the pineapple is browned. Dice the pineapple and transfer it to a bowl. Add the serrano chiles, vinegar, orange juice, curry powder, and brown sugar and allow it to sit at room temperature for an hour to blend the flavors. Toss with the cilantro.

4.
Place the fish on individual plates, top each fillet with a little salsa, and serve the remaining salsa on the side.

Yield: 4-6 servings

Heat Scale: Medium

 

3 tablespoons (45 mL) vegetable oil, divided
1 large bell pepper, stem and seeds removed, chopped
1 onion, peeled and chopped
1 cup (236 mL) chopped celery
½ cup (118 mL) diced carrots
2 cloves garlic, peeled and minced
1 teaspoon (5 mL) ground cayenne
1 teaspoon (5 mL) dried thyme
1 teaspoon (5 mL) dried oregano
2 bay leaves
1 quart (.95 L) Classic Chicken Stock (page 46) or Traditional European Fish Stock (page 47)
1½ cups (354 mL) tomato sauce
½ cup (118 mL) dry white wine, optional
1 cup (236 mL) long-grain rice
1½ pounds (680 g) shrimp, shelled and deveined
Salt and freshly ground black pepper
Garnishes: Chopped green onions, chopped fresh parsley

 

1.
In a large stockpot, heat 2 tablespoons (30 mL) of the oil over medium-high heat. Add the bell pepper, onions, celery, carrots, and garlic and sauté until softened, about 5 minutes.. Add the cayenne, thyme, oregano, and bay leaves and sauté for an additional 3 minutes, stirring constantly.

2.
Add the stock, tomato sauce, and wine, if using, bring the mixture to a boil, reduce the heat, and simmer for 30 minutes.

3.
In a small frying pan, heat the remaining 1 tablespoon (15 mL) oil until hot. Add the rice and fry, stirring constantly, until it becomes opaque. Transfer the rice to the stock pot and simmer for 30 to 45 minutes or until the rice is tender.

4.
Stir in the shrimp and simmer for 5 minutes or until the shrimp is done.

5.
Ladle the jambalaya into bowls, garnish with the green onions and parsley, and serve with a bottle of Louisiana hot sauce on the side.

Yield: 4 servings

Heat Scale: Mild

 

½ pound (224 g) mussels, beards removed, scrubbed
½ pound (224 g) clams
1 tablespoon (15 mL) salt
½ cup (118 mL) extra virgin olive oil, divided
2 garlic cloves, peeled and minced
2 dried peperoncino chiles, crushed (or substitute 1 New Mexican)
2 cups (473 mL) canned Italian plum tomatoes, chopped
1 pound (454 g) spaghetti
12 basil leaves, torn
2 tablespoons (30 mL) minced Italian parsley

 

1.
Place the mussels and clams in a bowl. Add the salt and cool water to cover. Set aside to purge for 30 minutes, then drain and rinse.

2.
Place the mussels and clams in a 12-inch (30 cm) sauté pan with the 1 cup (236 mL) water and bring to a boil, uncovered, over medium heat. As they open, transfer the mussels and clams to a plate. Discard any that do not open. Strain the cooking juices into a small bowl through a cheesecloth-lined sieve. Remove the meat from the shells, if desired.

3.
In a skillet large enough to hold the spaghetti, heat ¼ cup (59 mL) of the olive oil over medium heat. Add the garlic and crushed peperoncino. Cook for 1 minute, stirring well. Stir in the tomatoes and the reserved cooking juices from the mussels and clams, bring to a boil over medium heat, and cook until the sauce has reduced, about 5 minutes, stirring occasionally. Fold in the mussels and clams and keep warm.

4.
Bring 5 quarts (4.75 L) salted water to a boil. Add the spaghetti and cook until al dente. Drain the spaghetti, reserving ⅓ cup (79 mL) of the cooking water. Fold the spaghetti, reserved cooking water, basil, and parsley into the tomato sauce, and cook, stirring, for 1 minute. Serve immediately, drizzled with the remaining olive oil.

Yield: 4 servings

Heat Scale: Medium

 

Olive oil for greasing the pan
2¼ pounds (1.2 kg) fresh tuna, cut into ¾-inch (1.5 cm) slices
Dry bread crumbs for dredging
1 pound (454 g) fresh, ripe tomatoes, blanched, peeled, and chopped (or substitute canned tomatoes)
8 ounces (224 g) pitted black olives
2 ounces (54 g) salted capers, rinsed
Chopped fresh basil, to taste
2 small dried peperoncinos, crushed
Salt, to taste

 

1.
Preheat the oven to 360°F (185°C). Grease an ovenproof dish with the oil.

2.
Lay the slices of tuna in the prepared pan and dust them with bread crumbs. Add the tomatoes, olives, capers, basil, peppers, and salt. Sprinkle with more olive oil and bake until the fish is done, about 20 minutes (it will flake when pressed).

Yield: 4 servings

Heat Scale: Mild

 

3 tablespoons (45 mL) olive oil, divided
1 pound (454 g) halibut or other firm fish, cut in 1½-inch (3.5 cm) cubes
6 cloves garlic, peeled
1 small carrot, peeled and sliced in rings
1 medium onion, peeled, sliced, and separated into rings
1 tablespoon (15 mL) dried red New Mexican chile, crushed, seeds included
¾ cup (177 mL) red wine vinegar
¾ cup (177 mL) white wine
10 whole black peppercorns

 

1.
In a skillet, heat 2 tablespoons (30 mL) of the olive oil over medium heat. Add the fish and sauté until browned, then remove and drain. Add the garlic, carrot, and onion and sauté until softened. Remove and drain.

2.
In a saucepan, combine the remaining oil, chiles, vinegar, wine, and peppercorns. Simmer for 10 minutes to blend the flavors and reduce the sauce.

3.
Transfer the fish to a ceramic or glass pan. Arrange the chiles, garlic, carrots and onions on the fish. Pour the sauce over the top and marinate in the refrigerator for at least 2 days.

4.
Drain the fish and bring it to room temperature before serving.

Yield: 4 servings

Heat Scale: Medium

 

½ cup (118 mL) chopped onion
2 jalapeño chiles, stems and seeds removed, chopped
1 large clove garlic, peeled and chopped
2 tablespoons (30 mL) lemon juice (fresh preferred)
1 tablespoon (15 mL) olive oil
½ teaspoon (2.5 mL) ground paprika
½ teaspoon (2.5 mL) ground cinnamon
¼ teaspoon (1.25 mL) ground cumin
Freshly ground black pepper, to taste
4 white fish fillets, such as snapper

 

1.
In a blender or food processor, combine all the ingredients except the fish and purée until smooth. Place the fillets in a glass dish and pour the marinade over them. Marinate the fish for an hour at room temperature, covered.

2.
Remove the fish from the marinade and grill it over a medium grill until the fish flakes easily.

Yield: 4 servings

Heat Scale: Medium

 

1 teaspoon (5 mL) cumin seeds
1 teaspoon (5 mL) caraway seeds
¼ teaspoon (1.25 mL) cardamom seeds
1 (2-inch [5 cm]) stick cinnamon
6 allspice berries
4 whole cloves
½ cup (118 mL) chopped onion
2 teaspoons (10 mL) grated ginger
1½ teaspoons (2.5 mL) freshly ground black pepper
1 teaspoon (5 mL) ground cayenne
1 teaspoon (5 mL) ground coriander
¼ teaspoon (1.25 mL) ground nutmeg
¼ teaspoon (1.25 mL) ground turmeric
2 tablespoons (30 mL) vegetable oil
4 (1-inch [2.5 cm]) thick tuna steaks
½ cup (118 mL) plain yogurt
2 tablespoons (30 mL) finely chopped fresh cilantro
1 clove garlic, peeled and minced
2 teaspoons (10 mL) lemon zest

 

1.
To make the spice rub, combine the cumin, caraway, and cardamom seeds on a hot, dry skillet and toast over high heat until the seeds start to pop and are very fragrant. Remove the seeds from the pan and let them cool. Transfer them to a spice grinder along with the cinnamon, allspice, and cloves and process to a fine powder. Sift the powder if desired.

2.
Transfer the spices to a blender or food processor and add the onion, ginger, black pepper, cayenne, coriander, nutmeg, turmeric, and oil. Process this mixture to a paste, adding a little water if more liquid is needed.

3.
Rub the paste on the fish and marinate it in a bowl, covered, at room temperature, for an hour.

4.
In a bowl, combine the remaining ingredients and allow the sauce to sit at room temperature to blend the flavors.

5.
Grill the fish over a medium-low heat until it flakes on the outside, about 8 to 10 minutes, taking care that the paste doesn’t burn.

6.
Spread some sauce on the plates and place the fish on top of it. Swizzle the remaining sauce artistically over the grilled steaks.

Yield: 2 servings

Heat Scale: Medium

 

1 pound (454 g) cooked crab claws
2 tablespoons (30 mL) butter
1 teaspoon (5 mL) minced garlic
1 tablespoon (15 mL) ground red chile, such as New Mexican
1 tablespoon (15 mL) tomato paste
1 cup (236 mL) white wine
Juice of ½ lime
1 tablespoon (15 mL) finely chopped parsley or cilantro