[CH] Hotter Than Hell recipe
Christopher E. Eaves (cea260@airmail.net)
Wed, 1 Apr 98 01:44:30 -0600 (CST)
* Exported from MasterCook *
Margarita Jalapeno Salsa
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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1/2 cup fresh tomatoes -- cubed
1/2 cup red or white onion -- finely chopped
4 whole fresh jalapenos (or more to taste) -- minced
1 clove garlic -- minced
1/2 teaspoon salt -- or to taste
1/4 cup tequila
Combine all ingredients & let stand at least 30 minutes at room temperature. Taste & adjust seasonings.
Makes about 1 1/2 cups.
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NOTES : Authors notes:
A splash of tequila makes all the difference in this robust salsa; it has a way of mellowing the searing nature of terrifically hot foods. I like this sauce on seafood, chicken & any kind of chops -- veal, pork or lamb.
* Exported from MasterCook *
Mexican Papas Sopa
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 4 Preparation Time :0:00
Categories : Posted Soups & Salads
Amount Measure Ingredient -- Preparation Method
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1/4 pound salt pork -- cut in 1" cubes
3 large potatoes -- peeled and diced
1/2 cup onions -- chopped
6 cups chicken broth
2 fresh jalapeno chile peppers, up to 8 -- slivered
salt -- to taste
1/3 pound Monterey jack cheese -- shredded
New Mexico red chiles -- crushed
Brown salt pork in a large, heavy, flat bottomed pot. Add potatoes; cook until browned. Add onion & cook until clear; stir in broth & jalapenos. Bring to a boil; then reduce heat, cover & simmer 1 hour or until potatoes are very soft. Remove salt pork cubes, if desired. to serve, preheat broiler. Set 4 to 6 heated soup bowls on a baking sheet. Ladle soup into bowls; top each with a circle of cheese centered with a sprinkle of crushed chiles. Broil just until cheese is bubbly, then serve.
Makes 4 to 6 servings.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
Traditionally only moderately spicy, this hearty sopa is substantial enough to serve as a light lunch or supper; smaller servings also make a nice first course for a light meal. If you enjoy fiery flavors, just add more chiles -- the addition of 7 or 8
will really turn up the heat!
* Exported from MasterCook *
Oyster Hot Shots
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 cup unsalted butter -- room temperature
16 medium fresh oysters, shucked -- save shells
1 cup dry white wine
1/2 cup fresh lime juice
1 tablespoon garlic -- minced
3 tablespoons onion -- finely minced
1/3 cup whipping cream
4 whole fresh jalapenos (or more to taste) -- thinly sliced
--into rounds
1 teaspoon New Mexico red chiles, hot -- crushed
Preheat oven to 375F.
Using some of the butter, generously butter a 9 inch square baking pan. Place oysters in pan & set aside. In a medium sized, heavy saucepan, combine wiine, lime juice, garlic & onion. Over medium heat bring mixture to a simmer, when it just begins to bubble, reduce heat; simmer gently, uncovered, until mixture is reduced to about 1/4 of its original volume. Whisk in cream & remaining butter until butter is completely incorporated. Taste & adjust seasonings. Spoon sauce over oysters & bake about 6 minutes or until edges of oysters begin to curl. Spoon each oyster into a half shell with some of the sauce; decorate with jalapeno slices & sprinkle with the crushed chile. Serve immediately, or keep hot in a warm oven or on a warming tray until ready to serve.
Makes 16 appetizers.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
Tuck these peppy, luxuriously sauced oysters back in their shells after baking (or bake them in their shells, if you wish -- just place them on a bed of rock salt in a baking pan). If you prefer, you can serve them on toast rounds or in pastry shells or tortilla shells surrounded with a border of mashed potatoes.
* Exported from MasterCook *
Picante Pesto Topped Oysters on the Half Shell
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Posted
Amount Measure Ingredient -- Preparation Method
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1/3 cup Romano cheese -- freshly grated
3 large fresh green chiles (hot or mild) -- parch, peel, seed
2 Chinese hot red chiles -- dried
4 cloves garlic
1/4 cup pine nuts (pinyons)
3 tablespoons Parmesan cheese -- freshly grated
3 tablespoons fresh cilantro leaves -- chopped
freshly ground nutmeg -- to taste
1/2 cup unsalted butter -- melted
2 cups rock salt -- up to 3
16 large fresh oysters -- on the 1/2 shell
2 limes, each -- cut into 6 wedges
2 teaspoons New Mexico red chiles -- crushed
Preheat oven to 400F.
Set aside 2 tablespoons of the Romano cheese. In a food processor or blender, combine remaining Romano cheese, green chiles, chinese chiles, garlic, pine nuts, Parmesan cheese, cilantro & nutmeg. Process until pureed. With motor running, add butter in a thin stream, processing until well blended. Line 4 pie plates or rimmed oven proof plates with rock salt. Place 4 oysters in the half shell atop the salt in each plate; top each oyster with a spoonful of the chile pesto. Bake 6 to 8 minutes, or until pesto is bubbly. Remove oysters from oven; sprinkle evenly with reserved Romano cheese. Broil just until cheese is melted. Garnish each serving with 3 lime wedges sprinkled with crushed red chile.
Makes 4 servings.
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NOTES : Authors notes:
These juicy oysters are topped with a fiery version of the familiar Italian sauce; chiles, not the traditional basil, make the pesto base. Select the heat of chiles you prefer, keeping in mind that oysters are quite bland & set off spicy toppings perfectly.
* Exported from MasterCook *
Quatro Peppered Goat Cheese Log
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Posted
Amount Measure Ingredient -- Preparation Method
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2 teaspoons whole black peppercorns
2 teaspoons whole white peppercorns
2 teaspoons green peppercorns -- dried or pickled
1 teaspoon New Mexico Red chile -- crushed
2 tablespoons flat leaf parsley -- finely minced
8 ounces Montrachet or other goat cheese
water crackers
Form cheese into a log shape. In a spice grinder or blender, grind black, white & green peppercorns together. Combine with New Mexico red chile & mix well. Spread pepper mixture on a sheet of waxed paper. On a second sheet of waxed paper, spread parsley in an even layer as long as the cheese log. Roll cheese log in pepper mixture, using all the pepper mixture & taking care to coat the log evenly. Then lightly roll & press log into parsley. If made ahead, wrap in plastic wrap & refrigerate for up to 3 days. Serve at room temperature on an attractive board or plate, accompanied with crackers.
Makes 8 servings.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
Very easy & quick to make, this is a bit out of the ordinary.