[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
--------  ------------  --------------------------------
   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
--------  ------------  --------------------------------
   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
--------  ------------  --------------------------------
   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
--------  ------------  --------------------------------
   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
--------  ------------  --------------------------------
   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.