1,001 Best Hot and Spicy Recipes
The latest addition to Agate Surrey's beloved 1001 series of cookbooks is its hottest ever. The largest and most comprehensive cookbook ever published on this subject, 1001 Best Hot and Spicy Recipes is composed of the very best dishes from author Dave DeWitt's collection of chili pepper–laden recipes. Created from his globe-trotting travels, from colleagues, and from research in authentic, obscure, and out-of-print cookbooks from all over the world, the book is loaded with a huge variety of soups, stews, chilies, and gumbos. It also includes a broad selection of barbecue dishes for the grill, a lengthy list of meatless entrees and vegetable options, and even a surprising array of zesty beverages, desserts, and breakfasts. Recipes are organized according to the region from which the chili peppers come: South and Central America, Mexico, the Caribbean, the United States, Europe, the Mediterranean and Middle East, Africa, the Indian subcontinent, and Asia and the Pacific. A treasury of the very best the world has to offer of great spicy foods, no serious cook should be without this jam-packed trove.
outdoor grill for 10 to 14 minutes, turning every 2 minutes to ensure even cooking. 5. For a spectacular presentation, bring the skewers to the table on a warm platter, and remove the meat and vegetables in front of your guests. Curaçao-Style Roast Lamb or Kid Yield: 8-10 servings Heat Scale: Medium This recipe was originally created for a big cookout (for 30 to 40 people), but I have modified the recipe to serve 8 to 10. The spicy sauce permeates the meat as it cooks very slowly
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 1. Roast the tomatoes and onions on the grill until charred evenly.
lime wedges 1. In a saucepan, combine the rice, 3 tablespoons (45 mL) of the butter, the saffron, the salt, and the boiling chicken stock. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 20 minutes. When the rice is tender, stir in the pimientos and the peas and keep the rice warm. 2. In a large, heavy saucepan, melt 2 tablespoons (30 mL) of the remaining butter over medium heat. Sprinkle in the flour and stir for 30 seconds until it is well blended with the butter,
Gravlax with Spicy Mustard Sauce Great Montezuma Hot Chocolate Drink Greek-Grilled Chicken Oregano Green and White Spicy Pasta Green Chile Chocolate Chunk Pecan Cookies Green Chile Panzanella (Southwestern-Style Tuscan Bread Salad) Green Chile Pasta Green Chile Polenta with Three Cheeses Green Chile Tortilla Pinwheels Green Mango Salad Green Masala Fish Green Masala Paste Grenadian Grilled Chicken Grilled dishes. See Barbecue dishes Griot (Hot Haitian
flesh to flesh, and wrap with plastic wrap. Place the wrapped fillets in a shallow pan and weigh them down with something heavy, such as bricks covered in aluminum foil or a cast iron skillet. Refrigerate for 24 hours, then flip the fillets, weigh them down again, and refrigerate for another 24 hours. Serve with the mustard sauce. Albondigas in Sherry Pepper Sauce Yield: 40-50 meatballs Heat Scale: Medium These meatballs fall into a class of tapas called “cosas de picár.” Named after