Yucatan shrimp

Yucatan shrimp with red rice and guacamole

Yucatan shrimp
I love the flavors of  sambal oelek and  sriracha. 
These are both fiery hot sauces, but used in moderation, they add amazing flavors, to a dish.
I found this recipe at N.Y. Times ,that either of these sauces are great in.
But combine it with red rice and guacamole, Wow, each perfectly compliments, the other. I like to drizzle any leftover sauce, over the top of it, but this really kicks up the heat. If you don't mind the heat, you could add even more hot sauce. Quick and easy.

Ingredients:
1/4cup real butter
1Tbl. minced garlic
2lbs. raw peeled shrimp
juice of two limes
2Tbl. sambal oelek or sriracha
1/2tsp. salt
1/4tsp. pepper
1tsp. dried, or 1Tbl. fresh chopped cilantro

Melt the butter, in a saucepan, stir in the garlic.Cook, stirring 2-minutes.
Add the lime juice and sriracha, salt and pepper.Turn off the heat, and let stand, while making the shrimp.
Add the shrimp, to a pot of boiling water, with a tsp. of salt, added to it. Cook until the shrimp turn bright pink.
Quickly drain the shrimp. Add them to the sauce. Sprinkle with cilantro and toss. Serve.

Indian-Hot Spicy Lamb

                  Hot Spicy Lamb with Naan Bread. My favorite Indian Dish
I rarely cook lamb, and this rich and spicy Indian dish, is usually the only way I make it. It's great with plain rice and Naan bread.
This recipe, as written, was a little confusing, so I have separated it to make it easier to understand.
It's been a while since I made this dish, so I was really shocked, when I had to pay nearly $20.00 for 2 shoulder chops. This is worth it though.

This is very hot, but I imagine you could replace the jalapeno, with 2 bell peppers, and it would probably still taste the same.

Ingredients:
2tbl. oil
2lbs. lamb cut into chunks
1/2Tbl. garam masala -or-  homemade-garam masala
2 large onions- large diced

For the first sauce:
2/3cup yogurt
3tbl. tomato paste
1/2tsp. pureed ginger
1tsp. minced garlic
1-1/2tsp. salt
2tsp. cayenne
1Tbl. ground coriander
2tsp. nutmeg
1/2Tbl. Garam Masala

Second Sauce:
1Tbl. ground fennel
1Tbl. paprika
3 bay leaves
3-1/4cupswater
12 jalapenos- large diced
1Tbl. gram flour -or- Homemade-gram flour

Thickener:
1Tbl flour
2Tbl. warm water


Preparation:
In separate bowls, mix the first and second sauces, set aside.
Heat the oil in a skillet, add the lamb and 1/2Tbl.Garam Masala and stir-fry 8-10 minutes.
Remove the lamb from the pan. set aside.
Add the onions to the skillet and fry until browned.
Add the Lamb back to the pan, reduce the heat to a simmer.


Add the first sauce to the skillet, stir-frying about 5 minutes.
Add the second sauce ingredients to the skillet
Cover and simmer on a very low flame about 1 hour, stirring occasionally.
Until the meat is tender and the sauce thickens.

Mix the thickener ingredients together and stir it into the skillet, mixing well.
Cook a few minutes longer to thicken the sauce to a gravy-like consistency.Serve.

Paul's Nuclear Chili

                                         Paul's Nuclear Chili
Ingredients:                                                                                                         
2lb. ground beef
1-gallon size can of chilli beans
1-29oz. can diced tomatoes
1-29oz can tomato sauce
1 large onion-diced
1 green bell pepper diced
2  habeneros -minced
1tbl. hot sauce
1cup water -plus- 4 cups water
3-4 packages chilli seasoning

Preparation:
In a large skillet, fry beef, onions, hot and bell peppers. Fry until beef has browned.
Drain the meat drippings. Add beef back to the skillet and add 1cup water and 1 chilli seasoning.
Simmer until the water has evaporated.
In a large stock pot heat, beans, beef mixture, 4 cups water,  hot sauce, tomatoes, tomato sauce and 2-3 package of chilli seasoning.
Simmer for 1 hour and serve. If you leave out the habenero, this is great chilli

Variations: 
Chili is better if you make it the day before and reheat it.
Many people add brown sugar to their chili.
Sometimes I use 1 cup ketchup or a small bottle of salsa instead of the tomato sauce. 
You can serve chili with shredded cheese, sour cream, crackers, crushed tortilla chips or bugles, peanut butter sandwiches.

Tex-Mex Cornbread

Tex-Mex Cornbread
Paul makes this from a mix. We all love this one.

Ingredients:
1onion- diced
2 jalapenos- minced
1tsp. minced garlic
1 box Jiffy cornbread mix

Preparation:
Mix cornbread according to box directions.
Add all other ingredients, stir well.
Bake according to box directions.

Hold My Beer And Watch This -Peach Salsa

Hold My Beer And Watch This- Peach Salsa

Ingredients:
1 large can of peaches -drained and diced very small
1tbl. minced garlic
1 habenero- minced
1 small white onion -diced very small

Preparation:
Mix everything together and chill. Serve with white corn tortilla chips

Paul's Fire In The Hole Beans

Paul's Fire In The Hole Beans
These are really good, every now and then, I brave the heat and have a spoonful.

Ingredients:
1tsp.oil
1 can black beans-drained
1 habenero-minced
1/2 onion-diced
2tsp. minced garlic
2tbl. any BBQ sauce

Preparation:
Heat oil in a medium saucepan.
Add garlic,onion and pepper. Saute a few minutes.
This is generally when the house becomes filled with hot pepper fumes. Your eyes may water, nose tingle, develop a tickle in your throat, and your wife starts complaining..
Add the beans and BBQ sauce and simmer about 5 minutes. Ignore the wife and serve.

Lucifer's Onions

Lucifer's Onions
These have a great flavor, but they are too hot for me.
Paul uses these as a side dish or as a hamburger condiment.

Ingredients:
1tsp. oil
1 onion- sliced
1 habenero- minced
1tsp. minced garlic

Peaparation:
In a sauce pan, heat oil and add all ingredient.
Saute until onions are transparent.

Habeneros, Scorpions, and Ghosts- Oh My

Oh Boy. My insane Husband is about to order from  Pepper Joe  again. My freezer is packed with who knows how many years worth of hot peppers already. Last year he decided to order "The Hottest Pepper in the World" -The Ghost Pepper. I only had to touch a tiny sliver to the tip of my tongue to know when to walk away.
Paul, on the other hand, made his Lucifer's Onions, Nuclear Chilli, and Fire In The Hole  Beans with these insanely HOT peppers.
As if that wasn't hot enough, My son David (equally insane) decided to buy a food dehydrator and proceeded to dry large containers of molten ash to sprinkle over my blander dishes.
Well the fun isn't going to end there. Now apparently there is a new "Worlds Hottest Pepper" - The Scorpion- I guess He'll buy the -Volcano in a box -in case he runs out of hot peppers this millennium.

Paul's Thai Basil Pork Curry With Shrimp Fried Rice

Paul's Thai Basil Pork Curry- Hot!
My husband doesn't cook often, but when he does, it's usually amazing.
He loves Thai food and revised this recipe one day with ingredients he had on hand. Superb.
If you haven't tried Thai basil yet , you really should. Its very mild and has a great flavor.
I plan to grow some in the garden this year.

Ingredients:
1/2 lb pork tenderloin cut into thin slices or strips
1tbl. oil
1tbl. minced garlic
3tbl. green curry paste
2cups water with 3tbl. chicken base dissolved in it
2 tbl fish sauce
2 thinly sliced red jalapeno pepper
1/4cup fresh Thai basil 

Instructions:
In a large, skillet or wok, heat oil.
Add garlic and stir-fry for 30 seconds.
Add curry paste and cook for 30 seconds.
Add pork and stir-fry until light browned and the meat juices have evaporated
Add water and bring to a boil. Add fish sauce and jalapenos and cook for 5 to 6 minutes.
Stir in basil. Allow basil to wilt a bit. Remove from heat.
Serve with Thai Rice-(recipe below).


Paul's Thai Shrimp Fried Rice- HOT!

Ingredients:
4cups cooked rice    
1cup small shrimp -thawed
3 green onions- sliced
1tbl. garlic- minced
1 egg
2 jalapeno peppers- thinly sliced

STIR-FRY SAUCE:
1 Tbsp. oyster sauce
1 Tbsp. kikkoman soy sauce
2 Tbsp. fish sauce
1 Tbsp. lime juice
2 tsp. sugar
1/4 to 1/2 tsp. cayenne pepper (adjust according to how spicy or mild you want it)
oil for stir-frying

Preparation:.
Mix all stir-fry sauce ingredients together in a cup. Set aside.
Place 2 Tbsp. oil in a wok or large frying pan over medium-high heat. Add the garlic and jalapeno.
Stir-fry to release the fragrance (1 minute). Add the shrimp, and stir-fry another 1-3 minutes, or until shrimp are cooked.
Push the ingredients to the side of the pan and crack in the egg. Quickly stir-fry to scramble.
Add the rice and stir-fry sauce, drizzling it over. Now quickly stir-fry everything together
The heat should be fairly high, high enough so you hear the rice crackling or popping, but not so high that the bottom of your wok will burn.
Gently stir-fry until everything is well mixed (1-2 minutes).
Add the green onion and continue stir-frying another minute.
Remove from heat. Serve.

Flaming Canoes

                                                        Flaming Canoes

Ingredients
10 Jalapeno peppers
Salt
8oz. cream cheese

These are good with about any meal, but they are a staple with Italian style meatloaf.
Usually jalapenos that you buy at the grocer aren't too terribly hot, but you get one or two with every batch.
Split jalapenos down  middle (in half) and remove seeds
Lay halves cut side up and lightly salt the insides.
Fill each with cream cheese just to the edges.
Place on a cookie sheet and bake at 375* until the cream cheese just begins to brown. serve warm.

Raspberry Chipotle BBQ Sauce

Raspberry Chipotle BBQ Sauce
Wow I love this one on grilled beef
1 small bottle of mild BBQ sauce
1 cup frozen raspberries
1 or 2 chipotles in adobo sauce (found in the Mexican section of your grocer)

Put all in a blender until smooth. baste onto grilled meat at the end of cooking.

Guacamole

                                              Guacamole

Guacamole recipe:
2 ripe avocados-peeled, pitted, mashed
1/2 cup of the salsa recipe
Mix, cover and chill.serve with tortilla chips.


Salsa recipe:

2cups finely diced roma tomatoes
1-1/2cups finely diced white onion
2/3cup green bell pepper finely diced
1/2cup jalapeno finely diced-optional
1/4cup cayenne finely diced-optional
3-1/2 Tbl. minced garlic
Salt to taste-should taste somewhat salty

Mix all ingredients and chill.

Paul's Perfect Salsa Cruda

                                      Salsa Cruda or Fresca
This is so addictive! You can find pretty good roma tomatoes during the winter, so we make this all year long. But, Fresh from the garden, makes the best salsa.

Ingredients:
2cups finely diced roma tomatoes
1-1/2cups finely diced white onion
2/3cup green bell pepper finely diced
1/2cup jalapeno finely diced
1/4cup cayenne finely diced
3-1/2 tbl. chopped garlic
Salt to taste-should taste somewhat salty

Preparation:
Mix all ingredients and chill for at least 1/2 hour. serve with tortilla chips. My family loves this with bugles.
I also like to top my hamburger with this.

Szechuan Beef

                                              Szechuan Beef
Another of my experiments that turned out really well.

2lbs. thin sliced or finely cubed steak (I use round or sirloin)
2-3 stalks celery diced
1 green bell peppers diced
1 bag of frozen chopped broccoli
5 dried bird chillis
3Tbl. minced garlic plus 2 more Tbl. garlic
cooked rice

Sauce ingredients
1/2cup rice vinegar
1/2cup chicken stock or(3tbl.chicken base or bullion dissolved in 1/2cup water)
1/4cup rice wine
1/4cup hoisin sauce
2Tbl. soy sauce (kikkomans)
1Tbl. sesame oil
1/4cup chilli garlic sauce-or- Homemade chili garlic sauce
2Tbl. sugar
1/2tsp. pureed ginger

Preparation:
Mix sauce ingredients in a bowl and set aside
Heat wok or skillet, add 1tbl. oil, add 2Tbl.garlic and chillis all at once and toss for 10 seconds, then add beef.
Stir fry until done,(about 5 minutes)put steak in a bowl set aside.
Heat wok again, add 1tbl oil. and 2Tbl.garlic. Add celery, bell pepper and broccoli stir fry until just tender.
When done add the steak and the sauce mixture. Heat through and serve over rice.

                         I used thin sliced sirloin, cut into small cubes

                         Diced vegetables-broccoli, celery, green bell pepper

                                                Stir fry beef -set aside

                                              Stir fry vegetables

                 Add the beef and sauce to the vegetables, simmer 5 minutes

Hot Wings By Chef Ann Mottern

                                   Hot Wings By Chef Ann Mottern
I have tried quite a number of hot wing recipes. I always come back to this one.
4lbs. Cut up chicken wings
Oil for frying
1-bottle sweet mild BBQ sauce
2Tbl. Hot sauce
1/4 cup juice from pickled jalapenos

In a 3qt. pan mix BBQ, hot sauce and jalapeno juice, until well blended.
Fry chicken wings about 5 minutes or until lightly browned and cooked through.
Drain on paper towel then add them to the warm sauce.
I have found it tastes better if you heat the sauce and allow the wings to stand for about 10-15 minutes. Or even better- make them a day ahead and reheat in the oven or a chaffing dish. Serve alone or with blue cheese or ranch dressing.

                     Whisk together sauce ingredients and heat until very warm.

Fry the wing section 6 or so at a time. Drain on a paper towel and add them to the sauce.

Chili Garlic Sauce

                      Chili Garlic Sauce- One of my favorite condiments.

Chili Garlic Sauce
I found this over at Viet World Kitchen-Blog
This is a staple in my kitchen. And this recipe is perfect. I have always used prepared sauce, in many of my favorite recipes. It's great to finally find, a really good recipe, for homemade. I also add a little water and use it as a dipping sauce for Naan bread. I'll post a photo when the chilies ripen in the garden.


Lili’s Cooked Chili Garlic Sauce

12 red, ripe jalapenos-diced
3Tbl. minced garlic
1-½ tsp. salt
4- 1/2 Tbl. sugar
4- 1/2 Tbl. white vinegar

Add all ingredients to a blender.
Pulse several times to chop, but not puree.
Transfer to a small saucepan and simmer for about 5 minutes, or until the moisture has evaporated, and you have a thick sauce.
Remove from the heat and set aside to cool.
Transfer to a jar and store in the refrigerator. Makes 1/2 cup.

Simmer on the lowest heat, stirring constantly, until the sauce thickens

Sweet Chili Sauce

                   Sweet Chili Sauce. This tastes close to Maggi brand.

Ingredients:
1 cup water
1 cup rice vinegar
1/2 cup sugar
1/2tsp. pureed ginger
1Tbl. minced garlic
3ripe red jalapenos-minced
4Tbl. ketchup
2tsp. cornstarch
Directions:
Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.