Hot & Spicy - Rice and Noodles

Rice and Noodles are the cornerstone of many cuisines and their unassertive taste lends itself to flavoring with mild or hot spices, or a mixture of both. Rice dishes are particularly popular in Louisiana.  Noodle dishes are justly popular in Thailand and China where they are combined with chilies, limes, sesame oil and many other ingredients.

*Pad Thai (Thai Fried Noodles)*

*Crisp Fried Rice Vermicelli*

INGREDIENTS

Oil for frying

6 oz rice vermicelli

1 tbs garlic, chopped

6 dried chilies, seeded and chopped

2 tbs shallots, chopped

1 tbs dried shrimp, minced

4 oz ground pork

4 oz cooked shrimp, shelled & chopped

2 tbs brown bean sauce

2 tbs rice wine vinegar

3 tbs fish sauce

3 tbs sugar

2 tbs lime juice

1/2 cup bean sprouts

GARNISH

2 scallions, sliced

2 tbs fresh cilantro, chopped

2 eggs omelet, rolled & sliced

2 red chilies, chopped

1.  Heat oil in a wok.  Break vermicelli into small handfuls and deep-fry until they puff up.  remove and drain on paper towel.

2. Leave 2 tbs oil in wok and add garlic, chilies, shallots & shrimp. Cook until fragrant.  Add pork and stir-fry until no longer pink.  Remove and set aside.

3.  To the same wok, add brown bean sauce, fish sauce and sugar.  Bring to gentle boil and stir until sugar dissolves.

4.  Add lime juice and adjust seaoning.  It should be sweet, sour & salty.

5.  Reduce heat add pork mixture and bean sprouts. Stir to mix.

6.  Add the rice noodles and toss gently to coat.  transfer to platter and garnish.

*Cajun Jambalaya*

*Louisiana Rice*

INGREDIENTS

4 tbs vegetable oil

1 small eggplant, diced

8 oz ground pork

1 green bell pepper, seeded & chopped

2 celery ribs, chopped

1 onion, chopped

1 garlic clove, crushed

1 tsp cayenne pepper

1 tsp paprika

1 tsp fresh ground black pepper

1/2 tsp kosher salt

1 tsp dried thyme

1/2 tsp dried oregano

2 cups chicken stock

8 oz chicken livers, minced

2/3 cup long-grain rice

1 bay leaf

3 tbs fresh parsley, chopped

celery leaves for garnish



1.  Heat oil in large pan until piping hot, then add eggplant and stir-fry for 5 minutes.  Add pork and cook  until browned, using a wooden spoon to break up any lumps.

2.  Add the green pepper, celery, onion, garlic and all the spices & herbs.  Cover and cook over high-heat for 5 minutes, stirring frequently.

3.  Pour in chicken stock and stir to remove any sediment from the base of the pan.  Cover and cook for 6 minutes over med-heat.  Stir in livers and cook for 2 minutes.  Stir in rice and add bay leaf.

4.  Reduce the heat, cover & simmer for 6-7 minutes.  Turn off heat and let stand 15 minutes.  Remove bay leaf and stir in chopped parsley.  Serve garnished with celery leaves.

Hot & Spicy - Vegetables

Vegetables have a mild flavor which makes them perfect partners for assertive spices and hot chilies.  Potatoes will never seem bland again after you enjoy Potato Curry.  And have fun with a Mexican dish such as Chiles Rellenos or one of the most popular lentil dishes found in most Indian & Pakistani restaurants... Tarka Dhal.

*Potato Curry*

*Chiles Rellenos*



INGREDIENTS

8 large green bell peppers or poblano peppers

2 tbs vegetable oil

4 cups grated Monterrey jack cheese

4 eggs, separated

1/2 cup AP flour

FOR THE SAUCE

1 tbs vegetable oil

1 small onion, chopped

1/4 tsp kosher salt

2 tsp red pepper flakes

1/2 tsp ground cumin

1 cup beef or chicken stock

3 cups canned tomatoes

1.  For the sauce, heat oil in a saute pan.  Add onions and cook over low heat until just soft.  Stir in salt, pepper flakes, cumin, stock & tomatoes.  Cover and simmer for about 5 minutes, stirring occasionally.

2.  Transfer the mixture to a food processor and puree until smooth.  Strain into a clean saucepan.  Taste for seasoning and set aside.  Preheat broiler.

3.  Brush the peppers with oil.  Lay on baking sheet.  Broil as close to the heat as possible for 5-8 minutes until blackened all over.  Cover with dish towel and set aside.

4.  When cool enough to handle, remove the charred skin.  Carefully slit the pepper and scoop out the seeds.

5.  With your hands, form the cheese into eight cylinders that are slightly shorter than the peppers. Place the cheese into the peppers and secure with a toothpick.  Set aside.

6.  Beat the egg whites until just stiff.  Add the yolks, one at a time, beating on low speed to incorporate.  Beat in 1 tbs AP flour.

7.  Put a 1 inch layer of oil into a saute pan.  Heat until hot but not smoking. 

8.  Coat the peppers lightly in flour, shaking off excess.  Dip into egg batter, then place in hot oil.  Fry about 2 minutes on one side until brown...turn and brown the other side.

9.  Reheat the sauce and serve with the Chilies Rellenos.  Garnish with sliced fresh jalapenos.

*Tarka Dhal*

INGREDIENTS

1/2 cups split red lentils

1/4 cup small split yellow lentils

2 1/2 cups water

1 tsp ginger pulp

1 tsp garlic pulp

1/4 tsp turmeric

2 fresh jalapenos, chopped

1 1/2 tsp kosher salt

FOR THE TARKA

2 tbs oil

1 onion, sliced

1/4 tsp mustard seed

4 dried red chilies

1 tomato, sliced

TO GARNISH

1 tbs fresh cilantro, chopped

2 fresh green chilies, seeded & sliced

1 tbs fresh mint, chopped

1.  Boil the lentils in the water with ginger, garlic, turmeric and chopped jalapenos for about 20 minutes until soft.

2.  Mash the lentil mixture down.  The consistency should be like a creamy chicken soup.

3. If the mixture looks too dry, add more water.  Season with salt.

4.  To prepare the tarka, heat the oil and saute the onion with the mustard seed, dried red chilies and sliced tomato for 2 minutes.

5. Pour the tarka over the dhal and garnish.

Hot & Spicy - Sizzling Appetizers and Snacks

*Huevos Rancheros*

Samosas

*Buffalo Wings*

Appetizers and snacks offer lots of highly spiced, mouth-watering morsels and searingly hot bites.  Buffalo Wings set the taste buds tinling, while Samosas and Cajun Popcorn are perfect to hand out with drinks at a party.  Start your morning off with Huevos Rancheros.

Soup - Hot and Spicy

*Tortilla Soup*

"Stay tuned for more *Hot & Spicy* soup recipes"

Hot & Spicy...An Introduction

If variety is the spice of life, it certainly must be said that spices give life...or at least food...it's variety.  Spices lend richness, heat and complexity to virtually every food imaginable.  What is certain is that where ever spices come from, without them,  we would live...and eat...in a dull world.   With this series, "Hot & Spicy", mouth-searing, tongue-teasing meals will explode from your kitchen, energizing and inspiring all those who share with you some exciting and spicy dishes.

HOT AND SPICY INGREDIENTS

*Allspice*

Available whole or ground, allspice are small, dark brown berries similar in size to large peppercorns.  They can be used in sweet or savory dishes and have a flavor of nutmeg, cinnamon and clove.

*Cardamom*

These pods are green, black or creamy-beige, green being the most common.  Whole pods are used in rice and meat dishes to add flavor and should not be eaten.  Black seeds are used in desserts.

*Chilies*

Chilies are available just about everywhere.  They are grown on a dwarf bush with small dense green leaves, white flowers and red or green finger shaped fruit.  In general, the green chili is less hot & has an earthy heat; the red is usually hotter.

*Chili Products*

1. Cayenne Pepper

2. Chili Powder

3. Chili Flakes

4. Chili Oil

5. Chili Paste

6. Hot Pepper Sauce

*Cinnamon*

Available as bark or ground, cinnamon has a woody aroma with a fragrant and warm flavor.  The powdered form is used widely in the Middle East.  Cinnamon is good in lamb dishes as well as in spiced drinks, fruuit compotes and a variety of desserts.

*Cloves*

Cloves are used in spice mixtures such as garam masala and in many meat and rice dishes.  They can also be used to add flavor to fruit and desserts.

*Coriander*

This spice is used thoughout the world.  It is available as whole seed or ground.  The leaves, cilantro, are essential in the cooking of South-East Asia and South American Cuisines.

*Cumin*

Cumin is available as a seed or ground.  Both have a pungent, warm flavor.  This spice is popula in the MIddle East and South America.  It is also one of the mnain ingredients in curry powder.

*Curry Paste*

Curry pastes are made by pounding together spices and red or green chilies.  Theyt are extremely hot and will keep for about a month in the fridge.

*Fish Sauce*

Known as "nam pla" this is usually used as a flavoring in Thai dishes much like say sauce is used in chinese cooking.  Fish sauce is made from salted anchovies and give a salty flavor to any dish.

*Five-Spice Powder*

This reddish brown powder is a combination of five ground spices...star anise seed, fennel, clove, cinnamon and Szechuan pepper.  Used sparingly becuase it can be too dominate if too much is added.

*Galangal*

This is a member of the ginger family.  It has a refreshing lemon taste and is best used fresh.

*Garam Masala*

This spice mixture is made from a variet of spice and be a simple  blend of two or three spices and herbs...or a more complex masala made from twelve or more different spices.

*Ginger*

A root of Chinese and Indian origin is best used fresh but can also be used in it's powdered form.

*Lemon Grass*

This tropical grass has a freah, highly aromatic lemony taste and is a vital ingredient in South-East Asian cooking.  Unless it is finely chopped it is usually removed before serving as it is very fibrous.

*Saffron*

Made from the dried stamen of a type of crocus, saffron has a superb aroma and flavor.  It also adds a delicate yellow color to food.

*Turmeric*

Turmeric is another member of the ginger family.  Turmeric add a distinctive flavor and rich yellow color to meat and rice dishes.  Because of its strong flavor, turmeric should be used sparingly.

*Zereshk*

This is a small berry that comes from Iran.  It is traditionally served with Persian rice dishes.