Hot and Spicy Recipes
Ingredients:
1 each sweet red bell pepper large
1 each sweet yellow bell peppers large
8 each serrano chiles fresh
1 cup sugar
2/3 cup white vinegar distilled
8 ounces pasta, capellini fresh
1 tablespoon sesame oil
2 tablespoons vegetable oil
Directions:
Stem and seed peppers and chilies; slice into thin strips.
In a large bowl, mix together peppers, chilies, sugar and vinegar.
Transfer mixture to a nonstick frying pan.
Cook and stir over medium heat until most of liquid has evaporated, about 30 minutes.
Meanwhile, cook pasta according to package directions.
Drain pasta completely, then transfer to a bowl and toss with sesame oil to coat.
Heat a 12-inch pizza pan in a 500 F oven until hot, about 5 minutes.
Without turning off oven, remove pizza pan.
Coat pan evenly with the salad oil, then spread pasta in pan.
Return pan to oven and bake pasta on lowest rack until golden brown (about 20 minutes).
Slide out pancake onto a serving platter.
Top with pepper mixture and cut into wedges.
Ingredients:
1 pound pork ground
2 large onions chopped
40 milliliters garlic minced
1 medium sweet red bell pepper chopped
1 medium green bell pepper green, chopped
1 cup celery chopped
2 cans tomatoes diced, with liquid
1 can beans kidney, drained and rinsed
1 can tomato paste 6 oz.can
3/4 cup water
2 teaspoons sugar brown
1 teaspoon oregano dried
1 teaspoon chili powder
1/4 teaspoon red pepper flakes dried
1/4 teaspoon cayenne pepper
1 dash red hot pepper sauce (eg. Tabasco)
Directions:
In a Dutch oven, brown pork and onions until pork is no longer pink; drain.
Stir in the garlic, peppers and celery. Cook for 5 minutes.
Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Makes about 2 1/2 quarts.
A simple and scrumptious dish that is made with succulent beef and potatoes that are given an East Indian flavor.
Ingredients:
2 pounds stewing beef boneless
3/4 teaspoons salt
1 teaspoon turmeric
1/2 cup vegetable oil
2 each onions finely chopped
5 each garlic cloves minced
1 teaspoon ginger fresh, minced
1/4 cup cumin
1 tablespoon coriander
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon cardamom seeds
1 tablespoon cilantro fresh, chopped
4 each potatoes peeled, quartered
5 cups water
Directions:
In a bowl, mix beef, salt and tumeric. Heat oil in a pot on medium. Add onion, garlic and ginger and sautée 3 minutes. Add the beef mix and spices and sautée 5 minutes. Add the water, cover and simmer until the beef is tender. Add potatoes and simmer another 20 min.
Ingredients:
1 lb Shark fillets ( shark fillets, 3/4 inch thick
1/3 cup lemon juice
1/4 cup parsley leaves chopped
1 tablespoon basil fresh or 1 t dried basil
1 x garlic clove minced
2 tablespoons seafood cocktail sauce or chili sauce
1 tablespoon soy sauce, light
Directions:
Place fish fillets in plastic bag.
Add lemon juice, parsley, basil, garlic, chili sauce and soy sauce.
Close top of bag and refrigerate for at least one hour, but not longer than 8 hours.
Remove fish from bag and save marinade.
Place fish onrack of pre-heated broiler about 3 inches from heat and broil for 3-5 minutes.
Turn fillets over, brush top with marinade and broil an additional 5-8 minutes until fish flakes or is done to taste.
Boil rest of marinade until it’s reduced by half and pour over fillets when serving.
Ingredients:
4 each chicken breasts
2 teaspoons vegetable oil
Rub:
2 tablespoons cumin ground
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon black pepper
1 teaspoon curry powder
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon five spice powder
1 tablespoon dijon mustard
1 tablespoon red wine vinegar
2 Cloves garlic
Directions:
Pat chicken pieces dry.
Combine ingredients for rub. Smear rub over bother sides of chicken; the more you use, the spicier it will be. Heat barbecue.
Brush grill with 2 tablespoons oil. Place chicken on grill, skin side down.
Cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through.
(If heat is too high, coating will burn; if too low, cooking time will be a little longer).
