Category: Spicy

Camarones al Chipotle

7/13/2021

2 tbs butter
1 white onion, chopped
3 garlic cloves, finely chopped
2 cups mushrooms, sliced

2 tomatoes, chopped
shrimp
1 cup Mexican crema
1-2 tbs canned chipotles in adobo sauce

Melt butter and saute onions and garlic with salt until soft
Add mushrooms and cook covered for 3 minutes
With tomatoes, bring to simmer for about 5 minutes
Stir in shrimp and cook until pink
Blend together cream and chipotles, add to pan, and cook until heated through
Season to taste
Serve with rice, warm tortillas, and avocados

Panang Curry

6/15/2021

1/2 cup coconut milk with 1/2 cup water
1 lb chicken, sliced
1 small shallot, diced
2 tbs curry paste
3 cloves garlic, minced
chilies to taste
1 cup coconut milk
1/2 cup coconut milk with 1/2 cup water

1 onion, chopped
bell peppers, chopped
mushrooms, chopped
1 cup coconut with 1 cup water
30 g fish sauce
30 g palm sugar
50 g Thai basil leaves
4-5 kaffir lime leaves

Heat coconut milk/water mixture and cook chicken with shallots; set aside
Stir fry curry paste in hot oil until fragrant, scraping around the pan with chilies
Slowly add coconut milk and cook until fat begins to fry to surface
Saute vegetables in curry until tender
Slowly add diluted coconut milk and cook gently for 3 more minutes
Cook in fish sauce and sugar
Stir in chicken, basil, and lime leaves
Serve over rice

Panang curry ingredients: chilies, sea salt, galangal, lemongrass, coriander root, kaffir lime rind
peppercorns, shallots, garlic, roasted coriander seeds, roasted cumin, shrimp paste

Llapingachos

5/10/2021

Ecuadorian

2 lbs potatoes (I subbed with yucca)
2 tbs annatto oil
1 medium white onion, diced
1 tsp course salt

1/2 tsp ground white pepper
2 cups shredded Oaxaca
Cilantro, finely chopped to garnish

Salsa de Maní

2 tablespoon annatto/achiote oil
1 medium onion, diced
2 garlic cloves, minced
1/2 cup unsalted, roasted peanuts
3/4 cups of milk, plus more as needed
Salt and freshly ground pepper
2 tablespoons cilantro, finely chopped

Salsa de Aji

2 tbs annatto oil
1/2 onion, diced
1 aji amarillo
1 clove garlic, minced
Salt and pepper
5 ounces fresh mozzarella cheese
1/2 cup heavy cream

Boil potatoes with salt until tender, about 30 minutes
Saute onions in hot oil
Drain, peel, and rice, mash, or blend the potatoes
Blend in sauted onions, followed by cheese
Allow to cool and shape into patties, about 1/2 cup per cake
Chill for about 30 minutes before cooking
Brush hot skillet with annatto oil and brown cake on both sides, brushing with oil before flipping
For sauce, heat annatto oil and saute onion, garlic, and pepper
Stir in remaining ingredients and bring to a boil
Serve on top of cakes

Sticky Barbecued Beef Ribs

5/6/2021

Tim Love recipe

2 tbs olive oil
1 large celery rib, chopped
1 carrot, chopped
1 small onion, chopped
3 ancho chiles—seeded & diced
2 cups chicken stock
1/2 cup ketchup

1/4 cup distilled white vinegar
1/4 cup molasses
1/4 cup dark brown sugar
1/4 teaspoon dry mustard
hot sauce
chili powder
Salt Rack of 6 ribs, at room temperature

In a large saucepan, heat the olive oil until shimmering.
Add celery, carrot, onion and cook over moderate heat until lightly browned, about 10 minutes.
Add the anchos and cook until fragrant, about 2 minutes.
Add stock, ketchup, vinegar, molasses, sugar, mustard, and hot sauce or chili powder to taste
Simmer over moderate heat until reduced to about 3 cups, about 30 minutes.
Transfer the mixture to a blender and puree until smooth
Return to saucepan and simmer until thickened and reduced to 2 3/4 cups, about 5 minutes
Season
Light a grill. Cut in between the bones to separate the rack into individual ribs
Grill the ribs over moderate heat, turning until crusty and sizzling, about 10 minutes
Brush generously with the barbecue sauce and grill, turning until deeply glazed, about 5 minutes
Serve the ribs, passing the extra sauce on the side

Seco de Borrego

4/28/2021

Ecuadorian

1 lbs lamb meat, cut in large chunks
3 garlic cloves
1/4 tbs cumin
1/4 tsp ground mustard
1/4 tsp ground coriander
Couple of sprigs of fresh parsley cilantro and oregano
1 small white onion, chopped
1 tomato peeled and seeded
1 bell peppers chopped in large chunks

1/4 tsp achiote annatto powder
1/4 tsp chili powder
3 cups beer
1/4 cup white wine
Juice from 1 whole naranjilla
1 tbs grated panela or piloncillo or brown sugar
1/2 tbs finely chopped cilantro parsley or oregano
Salt and pepper

Blend together red onion, garlic, cumin, mustard, coriander, herbs, salt, pepper, and beer
Marinate lamb for several hours
Blend together onion, tomato, and peppers to mince
Saute in hot oil with achiote and chili powder
And lamb and let brown
Stir in panela, beer, wine, juice and bring to boil
Reduce heat and simmer for about 3 1/2 hours
Adjust seasoning as needed
Sprinkle with herbs and serve with rice, yuca, avocado, and hot sauce

Aji Risotto

4/19/2021

Peruvian

4 cups chicken broth
1 small white onion, finely chopped
2 garlic cloves, finely diced
1/2 lb large shrimp, shelled and deveined
1 cups of arborio or carnaroli rice

1/4 cup dry white wine
1 tsp of thyme leaves,
1/3 cup aji paste
1 1/2 tbs parsley, finely chopped
1/2 cup Parmesan cheese, finely shredded

In one saucepan bring broth to a boil
In a heavy pot saute onion and garlic in hot oil until translucent
Add shrimp and stir until opaque; remove shrimp and set aside
Add rice and stir until covered in oil
Add simmering broth a half cup of a time, stirring each time until absorbed
With about half of broth left, stir in whine, thyme, and aji
Continue adding broth
Stir in shrimp and cook until rice is al dente
Remove heat and stir in cheese and parsley
Adjust seasoning and serve with thyme and cubed queso fresco

Mango Chile Chicken

3/29/2021

1 lb chicken, legs or thighs best
4 dried mango slices
1-4 tbs chile powder
garlic
onions, sliced thick

Crush or blend mango - easier if frozen
Combine with chili powder and olive oil and rub into chicken
Saute onions and garlic in hot oil with salt
Place chicken on top of onions and bake for 30-40 minutes at 375

I used a blend of ghost peppers so used only a tbs

Spicy Carrot Fries

3/29/2021

2 lb carrots, peeled and sliced
2 tbs oil
salt & pepper
chili powder
garlic powder

cumin
onion powder
ginger
cilantro
pumpkin seeds

Toss carrots in seasoning and oil
Bake for 20 minutes at 400

Texas Red Chili

12/1/2020

A Chef Tim Love recipe

2 ancho chili, deseeded
2 guajillo chili, deseeded
2 arbol chili, deseeded
2 white onions, diced
2 red bell peppers, diced
1/4 cup garlic, minced
10 roma tomatoes, halved and grilled
1/4 lb ground beef

1/4 lb tenderloin scrap, seasoned & seared
1 tbs chili powder
1.25 oz cumin
1/2 cups chipotle puree
12 oz Shiner Bock or IPA
5 red corn tortillas, cooked & crushed
1/2 quart chicken stock
salt & pepper to taste

Heat oil and brown ground beef
Add in onions, bell peppers, garlic and dry spices
Once meat is browned, strain off grease and return meat to pot
Add chilies, tomatoes along with any juice & tenderloin
Cook for 2-3 minutes.
Deglaze with beer and simmer for 2 minutes
Add chicken stock, bring to boil and reduce heat and simmer for 20 to 30 minutes
Serve with crushed tortilla strips and cheese

Hot Coconut Fish

11/10/2020

catfish
coconut milk
onion, diced
bell peppers, sliced
zucchini, sliced
garlic, crushed or minced

hot sauce
ginger
cumin
paprika
cilantro
lime

Heat oil and coconut milk and cook onions with salt until translucent
Add fish and season
Begin cooking vegetables, add more coconut, hot sauce, and garlic
Continue adding coconut as sauce thickens and to taste
Finish with lime and extra cilantro; serve with avocado

I used a combination of green cactus habanero and peach habanero sauces. For a sweeter taste, use more ginger or add corn meal.

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