[CH] Hotter Than Hell recipe
Christopher E. Eaves (cea260@airmail.net)
Wed, 1 Apr 98 01:43:25 -0600 (CST)
* Exported from MasterCook *
Hot Hot Oil
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 1 Preparation Time :0:00
Categories : Condiments & Sauces Posted
Amount Measure Ingredient -- Preparation Method
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2 cups soybean oil -- OR
2 cups other vegetable oil
1 1/2 cups New Mexico hot red chiles, crushed -- for hot oil
--OR--
1 1/2 cups pequin chiles, crushed -- for very hot oil
--OR--
1 1/2 cups Chinese hot red chiles, crushed -- for painful hot oil
-- * see note
*All chiles should be dried not fresh.
Mix oil & your choice of chiles in a small, heavy saucepan. Warm until oil almost starts to bubble, then reduce heat; chiles should not blacken. (If you do noy have a good source of low, controlled heat & a HEAVY saucepan, heat oil first, then add a pinch of chile. If it floats & keeps its redness, add the rest of the chile; cover & watch carefully, stirring occasionally.) Cook over very low heat until chiles darken but DO NOT turn black. Remove from heat & cool at room temperature overnight, then strain oil through cheesecloth. Store tightly covered in refrigerator, this orange - red oil will keep indefinitely. Let warm to room temperature to serve.
Makes 1 1/2 cups.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
OUCH! If you make this oil hot enough, it really can cause long lasting pain. When dried chiles are mixed with vegetable oil their own volatile oils -- the source of chiles heat -- are quickly drawn out & dispersed throughout the oil, ready to cling to the tastebuds of the unwary. None the less, Hot Hot Oil is a terrific table condiment for those who take hot foods seriously, as well as a great appetizer dip for bland vegetables & seafood (such as jicama & scallops). You can make the oil just plain hot or painfully hot, depending on the chiles you use.
* Exported from MasterCook *
Hot Spinach Salad with Smoked Salmon
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 6 Preparation Time :0:00
Categories : Posted Soups & Salads
Amount Measure Ingredient -- Preparation Method
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2 pounds fresh spinach
1 cup extra-virgin olive oil
1 teaspoon fresh ginger -- minced
1 tablespoon New Mexico red chiles -- crushed
1/3 cup raspberry vinegar -- OR
1/3 cup red wine vinegar
1 tablespoon sugar
3 tablespoons Dijon-style mustard
3/4 teaspoon salt -- or to taste
1/2 cup whipping cream
1/3 cup fresh dill -- chopped
1/2 pound smoked salmon -- thinly sliced
6 slices red onion -- thinly sliced
--separated into rings
Rinse spinach very well; remove & discard stems & any tough or wilted leaves. Heat 1/4 cup oil in a large, heavy skillet or wok. When oil is hot, add spinach, ginger & crushed chiles. Cook over medium high heat, stirring, just until spinach is wilted but not fully cooked. Set aside. In a small saucepan, combine remaining oil, vinegar, sugar, mustard, salt & cream. Heat until almost simmering, then remove from heat & stir in dill. Divide hot spinach (reheat if necessary) among 6 plates; top with smoked salmon slices. Divide dressing evenly among the salads, drizzling it uniformly over each. Garnish with onion rings & serve.
Makes 6 servings.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
This light yet succulent salad is a great choice when you want to serve something different for brunch, lunch, or a late night treat.
* Exported from MasterCook *
Hot to Trot Tarts
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 24 Preparation Time :0:00
Categories : Posted Appetizers
Amount Measure Ingredient -- Preparation Method
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2 tablespoons lard
1 cup lard -- or more
6 large flour tortillas (10 - 12 inch) -- quartered
3/4 pound chorizo
6 eggs
1 1/2 cups light cream
1 1/2 tablespoons fresh cilantro -- chopped
1 teaspoon pure New Mexico hot red chile -- ground
3/4 teaspoon salt
1 1/2 cups Monterey jack cheese -- shredded
1 small red onion -- thinly sliced
--separated into rings
12 small jalapenos -- OR
12 small serrano peppers -- seeded
--& cut lengthwise into 8 thin strips
Preheat oven to 375F.
Generously grease 24 muffin cups, using the 2 tablespoons of lard. Then heat the 1 cup lard in a large heavy skillet over medium high heat & lightly fry the tortilla quarters until golden, but still pliable.Quickly drain each quarter & place a "curl" in each muffin cup. Remove casings from chorizo, cut sausage in 1/2 inch slices & fry in another skillet until well browned. Drain well; set aside. In a bowl, whisk eggs until blended; whisk in cream, cilantro, ground chile & saltuntil well blended. Set aside. Evenly divide chorizo among tortilla lined muffin cups; top evenly with egg mixture, then with cheese & onion rings. Place 4 chile strips on each tart, with tips together in the center & strips radiating out to edges of tart. Set tarts on center rack of oven & bake 15 - 20 minutes or until egg mixture is firm.
Makes 2 dozen tarts.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
Fun to make & fun to serve, these spicy yet subtly flavored tartlets make great party appetizers. You can bake them ahead, then refrigerate or freeze.
* Exported from MasterCook *
Instant Bloody Marias
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Posted
Amount Measure Ingredient -- Preparation Method
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1 pint cherry tomatoes
1/2 cup tequila -- or more, as needed
1 small head lettuce leaves -- OR
1 small bunch watercress -- OR
grape leaves -- rinsed and drained
1 packet dry Italian salad dressing mix (3/4-1 oz.) -- OR
1 packet dry blue cheese dressing mix (3/4-1 oz.) -- unmixed, or
1 tablespoon seasoned salt -- mixed with
freshly ground black pepper -- to taste
1 teaspoon pequin chile peppers -- dried and crushed
Rinse tomatoes, then pierce each with a wooden pick(toothpick) several times. Place in a single layer in a dish; pour in enough tequila to just cover the tomatoes. Let stand at least 30 minutes at room temperature.
To serve:
Cover a large platter with lettuce leaves, watercress or grape leaves; center the platter with a small glass of tequila, a small glass of toothpicks & a small dish containing the salad dressing mix (or seasoned salt/pepper mix) mixed with the pequins. Arrange the tomatoes on the greens.
To eat:
Spear a tomato with a toothpick; dip into the tequila, then dip into the salad dressing mixture. Enjoy!
Makes 8 - 12 servings, depending on the rest of the menu.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
Really too easy to be so good....& always a favorite with guests. I like to serve them festively, in my most elegant crystal - or if going Mexicano, I use fine handmade pottery, setting 3 matching or somewhat similar dishes on a handsome platter.
* Exported from MasterCook *
Lebanese Grape Leaf Rolls
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Posted
Amount Measure Ingredient -- Preparation Method
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1 jar grape leaves (12 - 16 oz.) -- rinsed and drained
several lamb bones
3 whole garlic cloves
1 pound ground lamb
1/2 cup long-grain white rice -- uncooked
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon New Mexico red chile -- ground
1 lemon -- juice of
1/4 cup sugar
1 can whole tomatoes (28 oz.)
Rinse bottled grape leaves, drain well. If necessary, soak bottled or fresh leaves in hot water until pliable. Place lamb bones & garlic in bottom of a large saucepan. In a medium bowl, mix ground lamb with rice, cinnamon, salt, pepper, chile, lemon juice & sugar. Place a spoonful of lamb mixture on each leaf & roll up, tucking ends in. Place rolled leaves on top of bones in pan. Draiin liquid from tomatoes into pan; coarsely chop tomatoes & add to pan. Add enough water to come to just below tops of rolls. Bring mixture to a boil over high heat. Reduce heat to a simmer, cover & cook about 30 minutes or until rice in filling is tender.
Makes 3 to 4 dozen small or 2 dozen large rolls.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
In Albuquerque, I planted a whole vineyard just to harvest the leaves for this dish! If you're lucky enough to have fresh grape leaves at hand, just pick new leaves that are still thin & tender, then wilt them briefly in a steamer. Use immediately; or freeze flat, with plastic wrap between layers, in an airtight, moisture proof container.
These rolls are wonderful lots of different ways-- with Greek avgolemono sauce, spicy, aromatic tomato sauce or a sweet hot sauce such as I'm sharing with you here. Make the rolls small for appetizers, larger for an entree.