time prep 30 mins

es im g t n i cookin m 45

Red hot chicken wings

Very Hot

Blue chee
6 oz blue 1/2 cup s 1 tbsp wo 1 tbsp dry A pinch o

INDREDIE

1/2 cup m

cheese

NTS
e

se dressin

ayonnais

our cream sherr y ire sauce

rcestersh

2. 3.

These wings are the hottest thing to fly out of Buffalo

INgREDIENTS
2 lb chicken wings Salt Oil for frying

f pepper

1. First make the sauce. Combine all the

in mix for a few secon a blender and ds. Dont o the mixtu verbeat re. If mixture ge by adding ts too thin, thicken a little mo it up re m Chill in frid ge for half ayonnaise. an hour. Ser ve in d ipping bow ls to accom the wings .S pa you want er ve with celer y sti ny cks if to be trad itional.

1. Put all ingredien ts

ingredients in a saucepan and heat until almost boiling. Then turn the heat down to low and have a taste to test hotness. Add more cayenne and Tabasco to heat it up to how you like it. Cut off tips and discard. Then cut the wings at the joint so you have two pieces. Salt the wings and let them stand for a while. fry the wings on medium heat until brown and cooked through. enough of the sauce to cover the wings.

FOR THE SAUCE

2 cups canned tomato sauce 3 tsp minced garlic 1 tbsp horseradish sauce 2 tsp crushed red pepper flakes 1 tsp cayenne pepper 1 tsp garlic powder 1 tbsp Tabasco

2. While the sauce is cooking, prepare the wings. 3. Heat the oil in a heavy fry pan, or wok, and

4. Drain the wings to get rid of the oil and pour 5. Mix until the wings are well coated with the
sauce and pour on to a platter and serve immediately with the chilled blue cheese dressing (see opposite).

32

Appetizers & snacks

33

time prep 30 mins

es im g t n i cookin m 45

chang Mai noodles

and curry powder. Heat for 2-3 minutes.
1 2

mild spice

The Thai culture can be gentle but this noodle dish isnt
INgREDIENTS
4 tbsp red curry paste (see below) 2 tbsp curry powder 3 cups coconut milk 10 oz chicken, chopped (dark meat is best) 3 cups chicken stock 1 tbsp fish sauce
1

1. Heat the oil in a wok and add red curry paste 2. Add cup coconut milk and the chicken.
Continue to stir fry for 2-3 minutes.

3. Turn the heat down and add chicken stock, fish

sauce, and rest of coconut milk until chicken is cooked.

2 lb egg noodles

1 cup shallots, chopped 1 cup pickled vegetables

(available in jars from asian grocers)

4. While chicken is cooking, boil the noodles and drain. 5. Place noodles in a large bowl and when the chicken
is cooked pour over the noodles. spring onions, and cilantro. Serve with lime wedges. be ideal.

3 green onions, chopped A few sprigs of cilantro 1 lime, cut in wedges

6. Garnish with chopped shallots, pickled vegetables, 7. A fresh papaya salad to accompany it would

Crush 4 tb chiles in sp dried red a then fr y mortar and in a wok u 8 tbsp oil in nt and frag il moist rant.

curry pas te

76

Noodles, rice & pasta

77

time prep 30 mins

es im g t n i cookin m 45

red chile with pork

1. Cut pork into 1-inch
cubes and fry on medium heat until lightly browned.

Medium spice

prep time 20 min

s

time cooking mi ns
25

Fresh Red Chile Sauce

This sauce will keep in the refrigerator for up to a week
INDREDIENTS
24 fresh red chiles 1 tsp salt 2 cloves garlic, peeled 1 onion, sliced
1

Very Hot

An easy pork dish from Mexico with red chile sauce that can be made ahead
INgREDIENTS
1 lb lean pork 1 tbsp flour 1 tsp salt 2 cups fresh red chile sauce (see over)
1 1

1 tsp oregano 2 cup water 1 tbsp oil

2. Add flour and salt 3. Add chile sauce,

crushed garlic, oregano, and cumin.

2 tsp oregano 2 tsp cumin

and stir until meat is coated.

1 clove garlic, crushed 5 or 6 sprigs of cilantro oil for frying

1. Remove stems, seeds, and veins of the fresh red chiles. 2. Put in a bowl and cover with boiling water. Let stand for 15 minutes. 3. Remove chiles and put in a blender with the salt, garlic, onion, oregano,
and some of the water and blend until it is reduced to a smooth paste. 30-40 minutes, stirring occasionally to prevent burning. Cook until slightly thick but still fluid.

4. Cover and simmer for about 40 minutes. 5. Sprinkle with chopped cilantro and serve
with rice or tortillas.

4. Pour into a saucepan and add the rest of the water and oil. Simmer for
Meat and poultry

37

38

Capsicum chinense
Capsicum chinense
Aj Dulce
Scoville rating: 11,000 A good choice for those who like the flavor and aroma of Habanero peppers but find them too hot. Aji Dulce has the same shape, size, color, and aroma as Habanero, but is sweet, spicy, and delicious, with only a trace of heat. The fruits are highly aromatic and the flavor is unusual and complex, with overtones of black pepper and cilantro, and undertones of other spicy flavors. The pods themselves are approximately 1 to 2 inches long. by 1 to 1 1/4 inches wide. The shape is tapering and the pods and mature from pale green to orange and then red.

Capsicum chinense or Chinese capsicum is something of a misnomer since all capsica originate in the New World, not the Far East. Nikolaus Joseph von Jacquin, an Austrian botanist who saw the chiles in Central America, named the species erroneously in 1776, because he believed that they originated in China.

Capsicum chinense
Dorset Naga
Scoville rating: 85,000-1,000,000 This explosively hot specimen is the current record holders for the worlds hottest chiles. The Dorset variety was cultivated by a couple of horticultural enthusiasts in Dorset, England, from a Bangladeshi variety. They are green or red, slightly wrinkled and cone-shaped, about 1 inch wide at the stem end and up to 312 inches long, tapering to a pointy tip. The flesh is very thin and despite their colossal heat, their flavor is also powerfully fruity.

Capsicum chinense
Jacquin cv. Datil
Scoville rating: 100,000-250,000 The datil was brought to the USA from the West Indies during the Colonial period (15651821), though there is a myth that Minorcans fleeing Spain brought it with them. However, it was Minorcans who gave it its name datil, which means date in Catalanafter the date fruit which is native to Spain. The wrinkled, golden little peppers look somewhat like fresh dates before the dates are harvested.

Capsicum chinense
Jacquin cv. Habanero
Scoville rating: 80,000-300,000 Habaneros used to hold the trophy for the worlds hottest chile, though now the naga family reign. The name means from Havana and they are especially widespread in the Yucatan peninsula of Mexico, just a short hop over the water from Cuba. Although near the top of the heat scale, they taste intensely fruity. Habaneros and Scotch bonnet chiles look and taste almost identical. Both are much loved all over Latin America, especially in the Caribbean. Flavor intensely fruity Plant height 1847 in (45120cm) Fruit color at maturity lime-green, Orange, or red Fruit shape wavy lantern Fruit length 2 123 12 in. (68.5cm) Fruit width at shoulder 11 14 in. (2.53cm) Fruit surface smooth Seeds/fruit approx 2035 Substitutes scotch bonnet; datil peppers

Capsicum chinense
Habanero Chocolate
Scoville rating: 800,000-1,000,000 Black Habanero is an alternative name often used to describe the dark brown variety of Habanero chillies. Tiny slivers can have a dramatic effect. Gourmets delight in its fiery heat and unusual flavor. They take much longer to grow than other Habanero chilli varieties but are considered to be worth the wait. In a dried form they can be preserved for long periods of time and can be reconstituted in water.

Capsicum chinense
Habanero Chocolate
Scoville rating: 800,000-1,000,000 Also known as Suriname Yellow, this is a real firecracker, this is a pure heat hit. Very hot, and with little accompanying flavor, the Madame Jeanette chile is closely related to the Habanero chile and Scotch Bonnet. A Madame Jeanette is just as hot as a Habanero, but has a bit more of that typical dry aroma that gives Surinam dishes their characteristic and unique taste.

Flavor aromatic, pungent Plant height 1830 in (4575cm) Fruit color at maturity matures from pale green through yellow & orange to red Fruit shape tapered Fruit length 12 in. (2.55cm) Fruit width at shoulder 11 14 in. (2.53cm) Fruit surface shallow wrinkles Seeds/fruit approx 1520 Alternatives habanero for flavor; poblanos for mildness

Uniquely flavored Aromatic, pungent Plant height 1847 in (45120cm) Fruit color at maturity red Fruit shape conical Fruit length 2 123 12 in. (68.5cm) Fruit width at shoulder 11 14 in (2.53cm) Fruit surface rough, uneven Seeds/fruit approx. 2035 Alternatives habanero; Scotch bonnets

Uniquely flavored Aromatic, pungent Plant height 1830 in (4575cm) Fruit color at maturity Yellow green to golden yellow Fruit shape elongated pointed Fruit length 124 in. (1.510cm) Fruit width at shoulder 11 14 in (2.53cm) Fruit surface shallow wrinkles Seeds/fruit approx 1520 Alternatives habanero; Scotch bonnets

Flavor exotic and unusual Plant height 1847 in. (45120cm) Fruit color at maturity chocolate brown Fruit shape shrunken lantern/heart-shaped Fruit length 1 122 in. (45cm) Fruit width at shoulder 1 14-1 34 in. (34.5cm) Fruit surface wrinkled Seeds/fruit approx. 5060 Substitutes habanero, scotch bonnet, datil peppers

Flavor hot, dry Plant height 12-15 in (30-45cm) Fruit color at maturity yellow Fruit shape collapsed oblong Fruit length 34 in. (1012cm) Fruit width at shoulder 1 14-1 34 in. (34.5cm) Fruit surface smooth Seeds/fruit approx 10-20 Alternatives habanero, scotch bonnet, Suriname orange or red

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an az of chiles

Capsicum chinense

14