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Spicy Food Recipes |
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Spicy Food Recipes |
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All of
the following recipes are either variations of ones I've read or my
own creation. Be warned I do like my food very hot and
spicy!!!!!!
Please feel free to Email me with comments or recipes of
your own!!!
(Habanero-Rum
Chutney)
(Flaming
Ring Chicken Wing Sauce)
(Spicy
Salsa)
(Texas
Chili)
(Pickled
Hot Peppers)
(Rugby
Chili)
(Deadly
Cheese Soup)
(Cajun
Spice)
HABANERO-RUM CHUTNEY--Excellent as an accompaniment for curries. I like to make a curried ground beef, stuff it in mini-pitas, and use this along with other chutneys as condiments.
1 TBSP Oil
1 medium onion, diced
4-6 habanero peppers (Jamaican Hots will do as a substitute),
chopped
zest of 1 orange
1/4 cup raisins, chopped slightly
1 tsp coriander
1/4 cup sugar
1/4 cup rum
Heat oil over
medium heat in sauce pan. Cook onions and sauté until
limp.
Add peppers, orange zest, raisins. Cook for 3-4 minutes. Add
water,
enough to cover the sauce pan. Stir in the sugar. Simmer slowly until
the
water is gone. Cool. Once cool mix in coriander and rum.
Refrigerate.
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If you are ever in Lambton County and you need wings, go to the Squire Hotel in Petrolia. Ozzie will do you justice.
1/4 cup ketchup
1/4 cup B-B-Q sauce
1/2 TBSP Dave's Insanity Hot Sauce
1 TBSP Garlic Sariachi Hot Sauce
1 TBSP honey
1 TBSP lemon juice
1 tsp garlic salt
1 tsp B-B-Q seasoning
1/2 tsp white pepper
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I never found a recipe I really liked until I tasted my friend Gina's salsa. She was nice enough to give me her recipe. I used it as a basis for my recipe. After a few years of trying I have the recipe I like.
4 tsp ground cumin
1/2 cup fresh cilantro
20 cups chopped tomatoes (I like a mixture of romas and spring)
4 cups chopped onions
4 cups chopped green peppers
4 cups chopped red/yellow/ or orange peppers
8 chopped hot banana peppers
12 chopped jalapeno peppers
6 chopped habanero peppers
10 cloves chopped garlic
48 oz. tomato paste
2 cups vinegar
2 TBSP lemon juice
6 TBSP pickling salt
Place all the ingredients in a large pot and heat to a simmer. Simmer for 1 1/2 hours. Add:
4 tsp paprika
8 TBSP parsley
4 tsp oregano
2 tsp black pepper
Simmer for another 1/2
hour. Spoon into sterilized jars. Process in water bath for 10
minutes. Let cool.
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1 approximately 6 lb
round roast ( may need 2 small ones)
1 cup chopped green peppers
2 cups chopped onions
10 cloves garlic, crushed
10 jalapeno peppers, sliced in half lengthwise, seeds removed
6 habanero peppers, halved, seeds removed
2 cup chopped celery
2 bottles of beer
Bacon fat
2 TBSP chili powder
2 TBSP cumin
2 tsp black pepper
2 tsp salt
3-28 oz cans tomato sauce.
Cut the meat into 1/2 inch cubes. This was done by cutting slabs first, then into strips then into cubes. Having the meat slightly frozen makes this easier. Let the meat thaw.
Sauté the onions, green peppers, celery, and garlic in bacon fat until the onion is limp. Tie up these ingredients into a cheesecloth. Repeat the process with the jalapeno and habanero peppers.
Place the tomato sauce and cheeseclothes in a large pot. Cover and heat to a weak simmer.
Brown the meat in bacon fat. When completed simmer in a bottle of beer for 5 minutes. Add the beef, cumin, chili powder, salt, and pepper to the pot. Continue to simmer very slowly, stirring often, for 60 minutes. Remove cover and simmer for 30 more minutes. Add some beer if it gets too thick or dry.
Adjust the spicing, simmer for 15 more minutes. The sauce should be thick enough so when you take a tablespoon with one piece of meat the sauce should barely stay on a cracker.
Remove cheeseclothes.
Wring the fluid out of the cheeseclothes, throw away the contents.
Stir and serve.
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I got this recipe from a site from the Michigan St. University Food Safety page. It can be used for any type of hot pepper, but I find the sweetness of it works exceptionally for jalapenos. For a little extra heat, add a cayenne pepper to the brine during cooking.
4 lb. hot peppers
(sliced, whole, parts, whatever you like)
5 cups vinegar (5% acidity)
1 cup water
4 tsp. canning or pickling salt
2 TBSP. sugar
2 cloves garlic
Place everything except the peppers in a non-metalic pot or pan. Heat
until simmering. Simmer on very low heat for 10 minutes. Place hot
peppers in sterilized jars. Spoon the brine into the jars. Seal the
jars, process in a water bath for 10 minutes. Let
cool.
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This recipe has been tested for over 20 years on 3 different groups of experts--The University of Guelph Rugby RFC, the Stoney Creek Camels RFC, and the Sarnia Saints RFC. You may think the time required is great, but it is worth it. I actually have spent one week cooking a pot of chili--3 hours a day heating and checking the spicing.
Each pot of chili has it's own personality so this recipe is just a general reference.
1--1.36 L can of
tomato juice
1--796 ml can tomato sauce
1 TBSP chili powder
1 TBSP cumin
1 TBSP coriander
1 tsp cinnamon
1TBSP salt
1 tsp black pepper
1 tsp Tabasco pepper (cayenne can substitute, but is a little
bitter)
3 TBSP brown sugar
10 cloves garlic, chopped
Place the tomato juice and sauce in a large pot. Place the remaining
ingredients in the pot without stirring. Heat to a simmer. Cover and
let simmer for 30 minutes. Stir, simmer for another hour, stirring
occasionally to ensure the sauce doesn't burn.
3 onions, chopped
3 ribs celery, diced
2 large green peppers, diced
2 yellow banana peppers, chopped
4 jalapeno peppers, chopped
2 habanero peppers, chopped
bacon fat
Parboil the celery in water for 2 minutes. One at a time,
sauté each ingredient in bacon fat until soft and put in the
pot. Simmer for 90 minutes, stirring occasionally.
1.5 lbs ground
beef
1--19 oz cans red kidney beans, drained
Brown the ground beef well, pouring off the fat. Put in the pot and simmer for 30 minutes. Taste and adjust spicing. Pour kidney beans in the pot. Simmer for 30 more minutes.
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This is one of my original creations. Don't ask me what was going through my mind....I don't remember. All I know is this soup isn't overly extremely hot, but it is extremely addictive!!! Excellent after shoveling snow or tobogganing.
1 onion, chopped
1 clove garlic, chopped
2 hot banana peppers, chopped
1 large potato, diced
1/4 cup butter
1/2 tsp salt
1 TBSP flour
1/8 tsp black pepper
2 cups chicken broth
2 TBSP hot salsa
2 cups milk
1.5 cups shredded Monterey Jack cheese
Melt butter in a large sauce pan/pot. Cook onion, garlic, hot pepper, and potato until the onion is limp. Stir in flour, salt, and pepper. Add chicken broth. Cover and simmer until the potatoes are tender. Add salsa. Puree mixture in a blender/food processor. Return to sauce pan. Add milk and cheese. Heat and stir until all the cheese is melted. Serve garnished with croutons.
After looking at many Cajun/Creole recipes I thought it would be easier to pre-mix spices than mix them while cooking. This works well as a dry rub when barbecuing or as a spice mixture when cooking. Keep stored in an air tight container. Mix equal parts oil, lemon juice, and Cajun spice to make a good marinade. I saw a cooking show where the chef said the triad of Cajun cooking is pepper, garlic, and thyme. Good start.
2 tsp paprika
2 tsp salt
2 tsp garlic powder
1.5 tsp black pepper
2 tsp onion powder
2 tsp cayenne pepper
1.5 tsp oregano
1.5 tsp thyme
1 tsp brown sugar
1 tsp dry mustard
Combine all ingredients. Mix well. Store in an air tight container.
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