Recipe: Hot and Spicy Recipes (16) - 08-27-97 Recipe Swap (updated)

16 HOT AND SPICY RECIPES
Recipe Swap - August 27, 1997

RECIPES IN THIS FILE:
Hot Pepper Sherry
Habanero Salsa
Apricot-Jalapeno Jelly
Fiery Jalapeno Pesto
Cooked Jalapeno Salsa
Hot Jalapeno Bread (bread machine)
Chile-Cheese Corn Squares
Poblano Chiles with Black Beans and Cheese
Homemade Chipotle Chiles in Adobo Sauce
Homemade Ancho Puree
Tomatillo Salsa
New Mexico Style Barbecue Sauce
Tandoori Chicken Kebabs With Cauliflower and Red Pepper
Bunkhouse Chili
Pinto-Pea Dal
Lobster Fajitas with Tomato Salsa

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HOT PEPPER SHERRY
Source: Lyn Belisle, 1994

Buy a bottle of sherry. Put your peppers in a bottle (wash them and trim the stems first) and cover them with the sherry. The peppers will last for a long time (months) and the sherry will be a great addition to salad dressing. When I want to use the peppers themselves rather than the pepper-flavored sherry, I take them out and deseed them. They seem to last longer that way.

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HABANERO SALSA
Source: Brenda Turner
Makes about 2 1/2 cups

Serve with seafood (lobster) or grilled chicken.

1 fresh yellow habanero pepper, stemmed and seeded (or to taste)
1 yellow tomato, roughly chopped
3 papayas, peeled, seeded, and roughly chopped (3 cups)
3/4 cup fresh orange juice
2 tbsp fresh lime juice
1 tbsp unseasoned rice wine vinegar
1 tbsp water
1 tsp sugar
1/4 tsp salt

Place all the ingredients in a food processor or blender and puree.

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EASY JALAPENO JELLY
Source: Becca, 1990's

I usually make my jalapeno jelly the easy way. This tastes better to me than the long way; I have done both, and this one tastes great.

Buy a jar of apple jelly. Prepare the jalapenos (to taste) by removing seeds and membranes. Mince jalapenos and a little red sweet bell pepper for color and mix into the apple jelly. Refrigerate at least a week before eating.

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APRICOT-JALAPENO JELLY
Makes 3 pints (I got 7 half pint containers)
Source: Vicki Oseland, 1997 from Chile Pepper Magazine, May/June 1990 in "Fiery Fruits" article by Nancy Gerlach.

Gerlach wrote: "This recipe calls for apricots but peaches, nectarines, and pears work equally well. Any fresh green chile can also be substituted, depending on your heat preference. Serranos will make it hotter; roasted, peeled New Mexican chiles will tame it down."

1/2 cup jalapeno peppers, stems and seeds removed
1 large red bell pepper, stem and seeds removed
2 cups cider vinegar
1 1/2 cups dried apricots chopped
6 cups sugar
3 ounces liquid pectin
4 drops red food color

Put jalapenos, bell pepper and vinegar in blender. Puree until coarsely ground and small chunks remain.

Combine apricots, sugar and jalapeno mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes.

Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it).

Pour into sterilized jars, cool then seal. Store in refrigerator.

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FIERY JALAPENO PESTO
Source: Herb Companion Magazine, 1990's

"Use this pesto for seasoning vegetables, meats, sauces, or pasta, or as a base for salad dressing or marinade. You can use small amounts directly from freezer."

1 cup jalapeno peppers, stems removed
2 large clove garlic, peeled and cut into 4 pieces.
1 cup fresh basil leaves, packed
1 cup fresh cilantro leaves, packed
1 tsp freshly ground cumin seed
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/2 cup walnuts or pine nuts
1 tbsp white wine vinegar
1/2 tsp salt (if needed)

Combine jalapenos, garlic, basil, cilantro, ground cumin seed, and olive oil in food processor or blender container. Process until smooth.

Add Parmesan and pine nuts and vinegar, pulsing several times to mix completely. Taste for seasoning; adjust salt and vinegar as needed.

Refrigerate up to 2 weeks or freeze for long-term storage. Re-blend if liquids appear when thawed after freezing.

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COOKED JALAPENO SALSA
From: Vicki Oseland
Makes about 2 cups

This salsa is moderately hot - use half bell pepper and half jalapeno to "cool" it down if you like.

1 tbsp olive oil
3/4 cup chopped jalapeno peppers
2 cloves garlic, minced
1/4 cup chopped onion
3 cups chopped peeled and seeded tomatoes
1 tbsp red wine vinegar
1 tbsp chopped fresh cilantro
1 tbsp chopped green olives
Salt (to taste)

In medium-sized skillet, heat the oil. Add the jalapenos, garlic and onion. Saute until the onion is soft, but not browned, 3-5 minutes.

Add the tomatoes and cook until the tomatoes are quite soft, about 5 minutes.

Add the remaining ingredients and cook for a few minutes more to give the flavors a chance to "marry". Add salt to taste if needed.

Let the salsa stand for at least 30 minutes. Stir well before serving. Store in refrigerator.

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HOT JALAPENO BREAD (bread machine)
Adapted from source: Blue Ribbon Breads by May Ward and Carol Stine" target="_blank">Blue Ribbon Breads by May Ward and Carol Stine, published by Hodgson Mill

"It makes deliciously unusual sandwiches. The wild, spicy flavor contrasts well with cheese and cucumbers, cold roast beef, and chicken. Have a pitcher of iced tea handy!"

FOR 1 (1 LB)
1 pkg active dry yeast
1 cup unbleached flour
1 cup bread flour
2 tbsp chopped jalapeno peppers, or to taste
1 tbsp shredded Monterey jack cheese
1 tbsp sugar
1 tsp salt
7/8 cup water (or adjust as needed)

FOR 1 (1 1/2 LB) LOAF:
1 pkg active dry yeast
3 cups bread flour
3 tbsp chopped jalapeno pepper, or to taste
1/2 cup shredded Monterey jack cheese
1 1/2 tbsp sugar
1 1/2 tsp salt
1 1/4 cup water (or adjust as needed)

Put all ingredients, in the order given, into the bread pan, select WHITE bread and push Start.

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CHILE-CHEESE CORN SQUARES
Source: Crazy for Corn by Betty Fussell
From: Risa G., NJ
Makes 6-7 dozen squares

3 ears fresh sweet corn (to make 1 1/2 cups kernels)
3 jalapeno peppers, seeded and chopped
1 lb. Monterey jack cheese, shredded
6 eggs, beaten
Salt and pepper, to taste

Preheat oven to 350 degrees F. Butter heavily a 9x9-inch baking pan.

Cut the kernels from the ears into a large bowl. Add the chopped peppers, grated cheese, eggs and seasoning. Pour the mixture into the prepared pan.

Bake for 30 minutes until the top is nicely browned. Let the mixture cool until it hardens enough to cut into 1-inch squares.

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Risa G., NJ: I love poblanos and this is one great way to use them:

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POBLANO CHILES WITH BLACK BEANS AND CHEESE
Adapted from source: Bon Appetit magazine, September, 1997
Makes 8 servings

8 large poblano chilies
1 Tbsp. olive oil
3 cups thinly sliced onions
2 cans (16 oz. each) black beans, rinsed and drained
1/4 tsp. ground cayenne pepper
1 cup shredded Monterey jack cheese (about 4 oz)
FOR SERVING:
Tomato salsa
1/2 cup sour cream

Preheat broiler.

Arrange chilies on baking sheet. Broil until charred on all sides, turning occasionally.

Enclose in paper bag and let stand 10 minutes. Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds.

Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add onions; saute until golden, about 20 minutes. Season with salt and pepper.

Spread onions evenly in 13x9x2-inch glass baking dish.

Mash half of beans with cayenne in medium bowl. Mix in remaining beans. Spoon mixture into chilies. Arrange chilies seam side down atop onions. Sprinkle cheese over.

Cover with foil (can be made 4 hours ahead and refrigerated.)

Preheat oven to 350 degrees F.

Bake chilies 15 minutes. Uncover and bake until cheese melts, about 5 minutes longer.

Serve each with salsa and 1 tablespoon sour cream.

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Risa G., NJ: If you can't find this in the store in cans (as they say on TV), here is a really good recipe:

HOMEMADE CHIPOTLE CHILES IN ADOBO SAUCE
(CHIPOTLES ADOBADOS)
Adapted from source: Hot and Spicy Mexican
Makes about 1 1/2 quarts
Heat Scale: Hot

1/2 lb. dried chipotle chiles, stems removed
Water to rehydrate
1 quart vinegar, divided use
1 head garlic, peeled and crushed, divided use
1/2 cup packed brown sugar
1 cup roasted and peeled green chile peppers (such as poblano or New Mexican)
2 medium tomatoes, chopped
6 black peppercorns
3 bay leaves
1 tsp. ground cumin
Salt to taste

Soak the chipotles in water until they rehydrate (at least an hour). Drain.

In a saucepan, add 1/2 of the vinegar, 1/2 of the garlic, and all of the brown sugar. Cook this mixture for about 20 minutes.

Drain the chipotles and add to the vinegar mixture.

In another pan, combine the green chile pepper, tomato, remaining garlic, remaining vinegar, peppercorns, bay leaves, cumin and salt to taste. Cover and cook for about 30 minutes over medium heat.

Add the chipotle chile mixture; stir well. Pour into sterilized jars. Cool to room temperature then top with lids. Store in refrigerator.

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Risa G., NJ: I have to go. I'll leave you with a few more recipes and tomorrow I will add some on to the message board under the wrap-up of tonight's recipes:

HOMEMADE ANCHO PUREE
Source: Bold American Food by Bobby Flay
Makes 2 cups

6 dried ancho chiles
8 cups boiling water
1 Tbsp. minced garlic
2 Tbsp. chopped fresh cilantro

Place the anchos in a bowl and pour the boiling water over them. Let stand for at least 30 minutes, or as long as overnight.

Drain well, remove the seeds and stems and place the flesh in a food processor with the garlic and cilantro. Process to a puree.

May be made up to 2 days ahead and refrigerated, covered.

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TOMATILLO SALSA
Source: Bold American Food by Bobby Flay
From: Risa G., NJ
Makes about 1 1/2 cups

8 medium tomatillos, husked and coarsely chopped
1 Tbsp. finely diced red onion
1/2 Tbsp. finely minced jalapeno
2 Tbsp. fresh lime juice
2 Tbsp. coarsely chopped cilantro
1 Tbsp. olive oil
1 tsp. honey
Salt and pepper to taste

Combine the tomatillos, onion, jalapeno, lime juice, cilantro, olive oil and honey in a bowl. Season to taste with salt and pepper.

Refrigerate, covered, for up to 1 day. Bring to room temperature before serving.

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NEW MEXICO STYLE BARBECUE SAUCE
From: Risa G., NJ
Makes 5 cups

2 Tbsp. unsalted butter
1/2 medium red onion, finely diced
1 garlic clove, finely diced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
2 Tbsp. Dijon mustard
2 Tbsp. dark brown sugar
1 Tbsp. honey
1 tsp. cayenne
1 Tbsp. ancho chile powder
1 tsp. pasilla chile powder
1 Tbsp. paprika
1 Tbsp. Worcestershire sauce

In a large saucepan over medium heat, heat the butter and sweat the onion and garlic until translucent.

Add the tomatoes and simmer for 15 minutes.

Add the remaining ingredients and simmer for 20 minutes.

Puree the mixture in a food processor (or with an immersion blender).

Pour into a bowl, and allow to cool to room temperature.

Will keep for 1 week refrigerated or several months frozen.

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TANDOORI CHICKEN KEBABS WITH CAULIFLOWER AND RED PEPPER
Source: Jim Fobel in Bon Appetit magazine, June 1992
From: Margaret, MA
Makes 4 servings

1 lb boneless, skinless chicken breasts, cut in 1-inch cubes
FOR THE MARINADE:
1 cup yogurt
1/4 cup chopped fresh cilantro
2 tbsp lemon juice
1 tbsp grated fresh ginger
1 clove garlic, minced
2 tsp paprika
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
FOR THE KEBABS:
1 lb cauliflower florets
2 medium-size red bell peppers, cut in 1-inch pieces
8 bamboo skewers soaked in water 30 minutes

Puree the ingredients for the marinade in a blender or food processor.

Pour 1/4 cup of the yogurt mixture into a small bowl, cover and refrigerate. Pour remaining yogurt mixture into medium bowl; add chicken and toss to coat. Cover and refrigerate at least 1 hour and up to 24 hours.

WHEN READY TO COOK:
Cook cauliflower in pot of boiling water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Add cauliflower to the 1/4 cup yogurt mixture and toss.

Thread red peppers, chicken and cauliflower on skewers.

Prepare barbecue (medium heat).

Grill until chicken is cooked through, about 7 minutes per side.

Serve with Cucumber Raita (recipe) and Dal (recipe).

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BUNKHOUSE CHILI
Source: Brand Name Cookbook
From: SandyM, TX
Makes 6 to 8 servings

2 lbs lean beef for stew (cut into cubes)
2 tbsp vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
1 cup chopped celery
2 cloves garlic, minced
1 (16 oz) can whole peeled tomatoes, cut into bite size pieces
1 1/2 cups beer
1 cup Heinz thick and rich original recipe barbecue sauce
1 to 2 tbsp chili powder
1 tsp dried oregano
1 tsp salt
1/4 tsp ground black pepper
2 cans (15 to 17 oz each) kidney or pinto beans
Shredded cheddar cheese (to garnish)
Slced green onions (to garnish)

In Dutch oven or large saucepot, brown beef, a single layer at a time, in oil.

Add green pepper, onion, celery and garlic; saute until tender-crisp.

Stir in tomatoes, beer, barbecue sauce, chili powder, oregano, salt and pepper. Cover; simmer 1 hour, stirring occasionally.

Add beans, simmer, uncovered, 45 minutes, stirring occasionally.

Sprinkle with cheese and green onions just before serving.

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PINTO-PEA DAL
Source: Jim Fobel in Bon Appetit magazine, June 1992
From: Margaret, MA
Makes 8 servings

"Turn leftover dal into soup another time by thinning with chicken broth."

2 tsp oil
1 tbsp grated fresh ginger
2 cloves garlic, minced
1 1/2 tsp curry powder
1 1/2 tsp ground cumin
1/2 tsp ground coriander
4 cups water
1 cup canned diced tomatoes
1/2 cup dried pinto beans, rinsed
1/2 cup dried yellow split peas, rinsed

Heat oil in heavy medium saucepan over medium heat. Add ginger, garllc, curry, cumin, and coriander and saute 1 minute.

Mix in 4 cups water, tomatoes, beans and peas. Bring to boil. Reduce heat and simmer until beans and peas are tender, stirring occasionally, about 1 1/2 hours.

Cool bean mixture slightly; puree in processor.

Strain through sieve set over saucepan, pressing on mixture with back of spoon. Season with salt.

Can be made 1 day ahead. Cover and refrigerate. Reheat before serving, thinning with water if necessary.

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LOBSTER FAJITAS WITH TOMATO SALSA
Source: A Taste of Something Special by Chefs of American Airlines, 1993
From: Margaret, MA
Makes 4-6 servings

4 cooked Maine lobsters
12 flour tortillas (6-inch diameter)
2 cups grated Monterey jack cheese
2 jalapeno peppers, seeded and finely diced
4 tbsp butter
2 cups raw leaf spinach, cut into strips
Tomato Salsa (for serving, recipe follows)

Preheat oven to 325 degrees F.

Remove meat from lobster tail and claws and slice into 1/4-inch thick slices.

Heat tortilla quickly on each side in skillet or on griddle.

In center of tortilla, layer cheese, jalapeno, lobster, butter and spinach. Roll tortilla and place seam side down on baking sheet.

Bake at 325 degrees F for 15-20 minutes.

Serve immediately with tomato salsa.

TOMATO SALSA

8 firm tomatoes, diced and drained
2 jalapeno peppers, seeded and finely minced
2 shallots, minced
1 tsp finely minced garlic
2 tbsp finely minced fresh cilantro
1/2 cup white wine vinegar
2 tsp lime juice
1 tsp granulated sugar
1/2 tsp salt

Combine all ingredients to tomatoes; mix well. You may want to drain salsa prior to serving.