It's been real quiet here on the list lately so I thought I'd send in some recipes from a new cookbook I got called "Hotter Than Hell" by Jane Butel. I've been formatting them into my Mastercook program & thought ya'll might like them also. * Exported from MasterCook * A Molded Dome of Cauliflower Recipe By : "Hotter Than Hell" by Jane Butel Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium head of cauliflower -- perfectly shaped 8 leaves leaf lettuce -- red or green 1/2 cup extra-virgin olive oil 1/4 cup fresh lime juice 1/4 cup Margarita Jalapeno Salsa -- see recipe --OR store bought 3/4 teaspoon salt 1/2 teaspoon cayenne pepper 2 tablespoons capers -- drained and chopped 1 tablespoon parsley -- chopped 1 small bunch watercress -- rinsed, stemmed --coarsely chopped 1 cup pitted ripe olives -- thinly sliced 1 red bell pepper -- parched and peeled --seeded & -- cut in 1/2" squares With a sharp knife, cut leaves & stem from cauliflower. Divide cauliflower into florets about 1 1/2 inches in diameter. Drop florets into boiling salted water; boil about 12 minutes or until tender when pierced. Drain florets & rinse well under cold running water to arrest cooking, drain well. Press a layer of florets, stems up, onto sides & bottom of a 1 quart bowl. Pack center of bowl with more florets, stems up, until all florets have been used. Place a plate or saucer & a weight (such as a can of canned goods) on packed cauliflower. Let stand for 15 minutes; then holding plate & weight in place, tip bowl to drain off any remaining water. Refrigerate weighted cauliflower at least 2 hours. Remove weight & plate, arrange lettuce leaves artfully to hang over sides of bowl but not the serving plate you're going to use, place serving platter inverted over lettuce leaves & bowl of cauliflower. Invert bowl & serving platter together, lift off the bowl & garnish as desired. Whisk together the oil, lime juice, salsa, salt & cayenne pepper; stir in capers, parsley, watercress, olives & bell pepper. Spoon some of the sauce over the cauliflower; place remaining sauce in a bowl alongside cauliflower. Once the outer layer has been eaten, guests can dunk florets in sauce in bowl. Makes 4 - 6 servings. Mastercook formatted by Christopher E. Eaves <email@example.com> - - - - - - - - - - - - - - - - - - NOTES : Authors notes: A snowy white dome of cauliflower makes a perfect base for a slather of snappy salsa! Guests just pluck off the tender, saucy florets one by one, making this an ideal choice for a cocktail party. * Exported from MasterCook * Acapulco Salad Recipe By : "Hotter Than Hell" by Jane Butel Serving Size : 4 Preparation Time :0:00 Categories : Posted Soups & Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup beer 2 cups water 2 bay leaves 12 whole black peppercorns 1/2 teaspoon salt 1 pound red snapper filets 3 ears fresh corn kernels -- OR 1 1/2 cups whole kernel corn, frozen or canned -- drained 1 large red ripe tomato -- cut in thin wedges 1/2 yellow bell pepper* -- cut in thin strips 1/2 fresh poblano pepper** -- cut in thin strips 1 small jalapeno or serrano chile*** -- minced 1/4 cup hot green salsa**** 3 green onions -- thinly sliced 2 tablespoons fresh lime juice 1/4 cup extra-virgin Spanish olive oil juice from pickled jalapenos 2 tablespoons fresh cilantro leaves -- minced * Or use 1/2 a yellow wax pepper or 1 green bell pepper. ** Or use green bell pepper, flavor will not be the same. ***Or more depending on heat level desired. ****Or choppped canned tomatillas. If you have fresh tomatillos on hand, you may use them in place of the canned variety. Remove the husks & stems, then steam for about 5 minutes or until soft; chopp enough to make 1/4 cup. In a large saucepan, combine beer, water, bay leaves, peppercorns & salt. Bring to a boil; add fish, then cover & turn off heat. Allow to cool, covered, about 15 minutes or until fish is opaque throughout. (The fish cooks as the liquid cools; this extra gentle method of cooking keeps the flesh intact.) Meanwhile, cook fresh corn in boiling water until tender; drain, then cut kernels from the cobs. Combine corn, tomatoes, bell pepper, poblano chile, jalapenos or serranos & green onions; set aside. Then prepare dressing: whisk together salsa or tomatillos, lime juice & oil. Taste & adjust heat; if not hot enough (or you used tomatillos), add jalapeno juice to taste. Toss dressing with vegetables & place mixturein a large salad bowl. Drain fish; gently flake & scatter around edge of bowl. Sprinkle with cilantro if desired. Makes 4 servings. Mastercook formatted by Christopher E. Eaves <firstname.lastname@example.org> - - - - - - - - - - - - - - - - - - NOTES : Authors notes: Seafood of the Mexican waters, a palette of fresh, colorful vegetables & a Mexican inspired dressing add up to a delightful salad -- a perfect choice for a light entree. It's best to use Spanish olive oil in the dressing, but if you can't find it, substitute any other good quality olive oil. * Exported from MasterCook * Brazilian Black Bean Soup Recipe By : "Hotter Than Hell" by Jane Butel Serving Size : 6 Preparation Time :0:00 Categories : Soups & Salads Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dried black beans 8 cups water 3/4 pound cooked ham -- diced 1 ham bone -- if desired 4 cloves garlic -- minced 2 teaspoons salt -- or to taste 1/2 cup onion -- diced 2 whole cloves 1/2 teaspoon ground cumin -- or to taste 1 tablespoon New Mexico hot red chile -- crushed 1 lime -- juice of 1/4 cup dark rum 4 green onions -- finely chopped 1/2 cup Monterey jack cheese -- shredded sour cream -- for garnish lime wedges -- if desired Sort & rinse beans, then soak overnight in water to cover. (Or place in a large saucepan & add water to cover; bring to a boil. Remove from heat, cover & let stand 1 hour. Simmer 1 1/2 hours, then proceed with recipe.) Drain beans; place in a large saucepan & add 8 cups of cold water, ham, ham bone (if desired), garlic, salt, diced onions, chile & lime juice. Bring to a boil; reduce heat, cover & simmer 2 hours or until beans are tender & soup is thick. Taste & adjust seasonings. To serve, remove ham bone, if used. Lace soup with rum; spoon into bowls & top with green onions, cheese or sour cream & lime wedges if desired. Makes 4 to 6 servings. Mastercook formatted by Christopher E. Eaves <email@example.com> - - - - - - - - - - - - - - - - - - NOTES : Authors notes: Make this soup as feisty as you like; it's easy to temper the heat by adjusting the amount of chiles. A topping of cheese or sour cream & a float of rum help soothe the fire of the brew. Serve as a first course or as a luncheon or light supper entree. My note: USE JAMAICAN RUM!!!! It definitely adds that certain something to make this dish memorable!! * Exported from MasterCook * Brennan's Clams Recipe By : "Hotter Than Hell" by Jane Butel Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 cherrystone clams -- or other sm. clams 2 tablespoons cornmeal -- OR 2 tablespoons fine dry breadcrumbs 1/2 cup unsalted butter -- OR 1/2 cup Hot Pepper Butter -- see recipe 1/2 lemon -- cut in 2 wedges 1 recipe Very Hot Shrimp Cocktail Sauce -- see recipe --optional Thoroughly rinse clams, then place in a single layer in a baking pan. Add water to a depth of 3 inches; sprinkle on cornmeal or breadcrumbs. Let soak at least 30 minutes so clams will exchange the sand in their shells for the meal or crumbs. Meanwhile, ignite coals in a barbeque grill. Melt butter in a saucepan; squeeze juice from lemon wedges into the butter & keep warm. To cook clams, place directly on to hot coals, 3 or 4 at a time; cook just until shells pop open. (If coals aren't yet hot enough for cooking your steaks, chops or other main course meat, you can leave the coals mounded to cook the clams.) To eat, remove clams from the shells with a fork, dip in melted butter, then Very Hot Shrimp Cocktail Sauce, if desired. NOTE: Discard any clams that don't open.--- DO NOT EAT THEM!!! Mastercook formatted by Christopher E. Eaves <firstname.lastname@example.org> - - - - - - - - - - - - - - - - - - NOTES : Authors notes: These are so much fun, so easy & terrific, I'm sure they'll become a favorite appetizer whenever you're barbequeing! * Exported from MasterCook * Chile Cheese Surprises Recipe By : "Hotter Than Hell" by Jane Butel Serving Size : 36 Preparation Time :0:00 Categories : Posted Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sharp cheddar cheese -- shredded 1/4 cup unsalted butter -- room temperature 2 tablespoons pure New Mexico hot red chile -- ground 1/2 teaspoon salt -- optional 2 tablespoons jalapeno peppers --fresh or pickled -- finely minced 1 cup all-purpose flour 2 tablespoons milk 12 whole pimento-stuffed olives 12 pecan halves 12 medium cooked shrimp -- shelled, deveined --tails removed Preheat oven to 400F. To prepare pastry: Combine cheese, butter & ground chile, taste; add salt if desired. Work in minced jalapenos until evenly distributed; mix in flour & milk. Roll out pastry to about 1/8 inch thick. Cut pastry into squares, rectangles or triangles to fit around olives, pecan halves & shrimp; wrap pastry around fillings. Place on an ungreased baking sheets & bake 10 - 12 minutes or until pastry feels firm when pressed. Makes 3 dozen appetizers. Mastercook formatted by Christopher E. Eaves <email@example.com> - - - - - - - - - - - - - - - - - - NOTES : Authors notes: Make these as feisty or as tame as you like. Rosy cheese pastry, flecked with confetti dots of green chile, surrounds stuffed olives, nuts or shrimp, making festive looking treats that are great for holiday get togethers & just as good at any other time of year. They freeze well too.