Looking for Spicy recipes.

Izna Marcos · Post by **Izna Marcos** » August 21, 2003, 9:15 pm

I'm always craving spicy food, something OTHER than buffalo wings. I love jalopeno,and sauces, things like that. So, any recipes you guys have with a lil bit of a kick to them, i'll try.

Thanks guys in advance.

Pherr the Dorf · Post by **Pherr the Dorf** » August 22, 2003, 11:07 am

you want what nationality, Italian, Curries, or what, also pick a protein

Chidoro · Post by **Chidoro** » August 22, 2003, 12:55 pm

Indeed. There is a huge difference between hot indian-hot thai-hot mexican etc

Izna Marcos · Post by **Izna Marcos** » August 22, 2003, 9:16 pm

I love thai food, and mexican, and indian , so can i choose them all? I seriously dont have any spicy food recipes, other than a hot sauce for Buffalo wings, which is nice, but ya know, wings Do get old, after eating them for days on end. I've seen some, but they have like Fish sauce and such, i'm not to sure bout all that, but i dont think i've ever had it.
Hopefully thats a lil helpful..

Ennia · Post by **Ennia** » August 23, 2003, 1:08 am

I always thought that you can make almost any dish spicy just by adding some hot peppers or just hot sauce.

Personally I don't like spicy food so I remove all that is hot from my cooking. But it's easy to put it back in.

like in this modified hungarian lecso (pronounced letcho I believe)

4-5 medium tomatoes
2 each medium green, yellow and red bell pepper (colors mostly for looks)
1 medium onion
1/2 to a 1lb of canadian bacon or any ham of your choice
5-6 slices of bacon (you can skip that if fat is not your thing)
1 tbs of paprika (could be hot or sweet)
1 tsp of sugar
salt, pepper to taste

I always dunk my tomatoes and peppers in boiling water and skin them, then dice them up into fairly large pieces (about an inch). Dump them into a pot with a little bit of water, you will have more water later from tomatoes.
Dice your onion, bacon and ham into half inch pieces, cook a couple minutes in a skillet to let the flavor of meat out and cook onions a bit, if it browns a little that's ok.
Add to your pot, add paprika, sugar, salt and pepper to taste and dump in any hot sauce, pepper seeds or what have you to make it hot.
Cook for about 30 minutes over medium heat uncovered until the bell peppers are soft and the dish resembles a somewhat watery stew. Stir occasionally.

This is a perfect soup or stew for cool evenings that you can eat with a piece of french bread or put a few unseasoned croutons into your bowl.

Some people add small potatoes in there too, that will make it more of a stew consistency with the starch and all.

Pherr the Dorf · Post by **Pherr the Dorf** » August 23, 2003, 2:28 am

I am working 4 straight doubles this week (starting tomarrow), I will post good recipes when I have a chance.

Pherr the Dorf · Post by **Pherr the Dorf** » August 25, 2003, 1:26 am

OK Thai will be tonight's

1.5 # boneless skinless chicken thigh meat, cut into peices (holds moisture better then breast)
1/4 Cup Celery, large dice
1 Med Red Bell Pepper, large dice
1/4 Cup Onion, julienne
1 TBPS Grated Ginger (Galanga if you can find it)
1 TBSP Garlic
14 oz Coconut Milk
2 oz Fish sauce
2 TBSP Lemon Juice
2 TBSP Red Curry Paste
1 Serrano Chile, minced (optional for more heat)
1 Habanero Chili, minced (optional for absurd heat that'll tear your ass up)

Fry the onion, garlic and ginger in alil oil on high heat for about a minute, add the curry paste and fry for 30 seconds more. Add the chicken and the chilis (if adding), cook for about 90 seconds (this is all on HIGH heat) then add the celery, red pepper and fry for 30 more seconds and add the coconut milk, fish sauce and lemon juice and reduce by about 1/3 (buy the pure coconut milk if you can, it's thicker and a better value as you have to reduce it less) or until it becomes a saucey consitancy. Serve over jasmine rice.

You will find as you eat it, the celery will have a peculiar effect, it will hit your mouth with a blast of cool every time you bite into it and allow you to push your own "heat" envelope

Laliana · Post by **Laliana** » August 25, 2003, 2:02 am

That looks yummy, I'd like to see what you can come up with using chicken and *mexican* hot. I know you are busy, so I can wait.

a_guide · Post by **a_guide** » August 25, 2003, 3:00 am

And I request Indian food

I love it!

*hugs* - a_guide

Canelek · Post by **Canelek** » August 26, 2003, 2:02 pm

Adding habenero to your Thai dish sounds great!!! I will have to try this recipe this coming weekend!

oh, and sorry for slacking on my own dishes....work has been a bitch lately, so been eating out, blech!

Pherr the Dorf · Post by **Pherr the Dorf** » August 26, 2003, 4:52 pm

On break from my 4th double

Indian food- Mustard Chicken

1.5# Boneless Skinless Chicken thighs, cut into peices
1 medium Yellow Onion, julienne
1 Tbsp Grated Ginger
1 Tbsp Minced Garlic
2 medium Zuchinni, cut in half moons
2 Each Chilis (you pick your heat, jaleps, serrano or habs) minced
2 TBSP Brown Mustard Seed
1 Tbsp Tumeric
2 Tbsp fresh lemon Juice
14 oz can coconut milk (see above notes on coconut milk under Thai)
Salt and black pepper to taste

Fry the onions and ginger and garlic in alil oil on HIGH heat for about 45 seconds, onions should start to turn translucent, add the whole mustard seeds, when they start to pop (your heat has to be HIGH to get this to happen) wait until most pop and add the chicken, when it is half-cooked, add zuchs and chilis, cook for a few seconds and add tumeric and coconut milk and lemon juice, reduce to a saucy consistancy.