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Spice Up Your Life!: Hot 'N Spicy Recipes to Cook at Home

Spice Up Your Life!: Hot 'N Spicy Recipes to Cook at Home

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Spice Up Your Life!: Hot 'N Spicy Recipes to Cook at Home

97 página
31 minutos
May 8, 2020


This recipe book brings together 40 hot and spicy recipes, anything from appetizers to entr?es to desserts.

These fiery foods are inspired by the heat and aromatic flavors of the world's herbs, spices, and peppers.

You will find easy-to-make recipes from India, the Far East, Mexico, and America's Deep South. But beware, some dishes feature super-hot peppers at the top of the Scoville scale.

Whether you're looking to make curried soups, firecracker fish, peppery poultry, or chocolate chili, you will discover a dish in this book that is guaranteed to put a little pep in your pot!

May 8, 2020

Sobre el autor

Gordon Rock is the author for hundreds of cookbooks on delicious meals that the 'average Joe' can attempt at home. Including, but definitely not limited to, the Amazon Prime bestseller "Smoking Meat: The Essential Guide to Real Barbecue".Rock is also known for other well-known titles such as "Making Fresh Pasta", "Hot Sauce", "The Paleo Chocolate Lovers" and "Vegan Tacos", just to name a few.Rock has been nominated for various awards and has recently been offered a 'Question & Answers' column in Food and Wine Magazine that will give him a greater medium to respond to all the queries readers may have after attempting his recipes. He has also been honored by the Institution of Culinary Excellence for his outstanding recipes.Gordon Rock grew up in the outskirts of Los Angeles in California, where he graduated from the Culinary Institute of America with honors. He still resides there along with his wife and three kids. He operates a non - profit organization for aspiring cooks who are unable to finance their culinary education and spends practically all his spare time either in the kitchen or around his desk writing.

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Spice Up Your Life! - Gordon Rock



We can thank explorers Vasco da Gama and Christopher Columbus for the discovery of hot peppers, cinnamon, ginger, and allspice in the 15th century. Both adventurers used spices as a form of payment in order to continue trading with their supporters.

In the 17th century, America entered the spice race thanks to Elihu Yale, the founder of Yale University. Formerly a clerk for the British East India Company in Madras, India, he earned his initial fortune in the spice business before going on to launch one of the most prestigious universities in the world.

However, it wasn’t until the very late 18th century when Captain Jonathan Carnes sailed from Indonesia into Salem, Massachusetts with a cargo of pepper that interest in this new product took off. This first voyage not only crowned Salem as North America's center of spice but also produced a massive 700% profit.

Over the next 100 years, the spice trade in the USA grew, with Americans not only trading in, but also contributing to the spice world. In 1835, settlers in Texas developed chili powder as a convenient way to create Mexican dishes. In 1889, techniques for dehydrating garlic and onions were developed by Californian food researchers, and in 1906 the first spice purity standards came into force.

Over thirty years later, American soldiers in World War II tasted spicy European and Asian recipes, helping to increase interest in more heavily seasoned foods.

Although the majority of spices today are grown in Asia, it’s interesting to note that the USA is now the largest spice buyer in the world, followed by Germany, Japan, and France.

Appetizers, Dips and Sides

Cajun Wings

Enjoy a taste of the South with these Cajun seasoned hot wings. Serving with a creamy dip will help to take a little heat out of these spicy devils.

Portions: 6

Prep Time: 20 minutes

Total Time: 1 hour 20 minutes


2½ pounds chicken wings

1 cup hot sauce

2 tbsp. chili paste

¼ cup salted butter (melted)

1 tbsp. Cajun seasoning

1 tsp. vinegar

½ tsp. sea salt


Place all of the chicken wings in a ziplock bag.

In a medium mixing bowl, combine the hot sauce, chili paste, butter, Cajun seasoning, vinegar, and sea salt. Hold back half of the mixture to use later. Pour the remaining marinade into the zipper bag. Seal the bag and gently massage to coat the chicken. Allow the bag to rest at room temperature for 45 minutes.

Preheat the main oven to 375 degrees F. Line a baking tin or pan with aluminum foil.

Take the wings out of the zipper bag, shake off, and discard any

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