Spicy Green Beans

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These beans go well with simple meats, such as turkey, or cheese dishes. They add color and just a mild heat to any meal. For a different taste, I’ve also used this recipe substituting zucchini squash for the beans and serrano chiles for more heat.

Ingredients

  • ½ cup chopped onions

  • 1 clove garlic, chopped

  • 1 tablespoon vegetable oil

  • 3 green New Mexico chiles, skinned, seeds removed, chopped

  • 1 pound French-cut green beans

  • 2 tomatoes, peeled and chopped

  • Salt to taste

Instructions

In a heavy skillet over medium heat, saute the onion and garlic in the oil until soft. Add the chiles and continue to saute for an additional 2 or 3 minutes. Add the remaining ingredients along with 1 cup of water, bring to a boil, reduce the heat, and simmer until the beans are done.

 

Caribbean Fresh Fruit Compote w/ Habanero Spiked Syrup

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Use this “hot” fruit compote to accent any breakfast or brunch. Since this habanero syrup compliments a wide variety of fruits, vary the ones you use depending on what is in season.

Ingredients

  • 3 tablespoons cider vinegar

  • 2 tablespoons sugar

  • ½ teaspoon ground habanero chile

  • 1 cup cubed fresh mango

  • 1 cup cubed fresh papaya

  • ½ cup sliced strawberries

  • Garnish: Fresh mint leaves

Instructions

Add the vinegar, sugar, and chile in a small saucepan and stir to mix. Heat the mixture over high until just below the boiling point, reduce the heat, and simmer for 5 minutes. Allow the syrup to cool to room temperature.

Combine the fruit in a large mixing bowl. Pour the sauce over the fruit and toss to coat.

Ladle the fruit into individual bowls, garnish with the mint leaves and serve.

 

Xinjiang Lamb and Chile Barbeque

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The region located next to Mongolia, called Xinjiang, is noted for its barbecue lamb, or mutton, even though lamb is rarely eaten in other parts of China. In fact, the Mongolian tribes were the ones who introduced lamb to the rest of China. It’s easy to visualize this simple barbecue being prepared by the nomads on the steppes of Xinjiang. Note: This recipe requires advance preparation.

Ingredients

  • 1/4 cup lemon juice, fresh preferred

  • 2 tablespoons Asian red chile oil (available in Asian markets)

  • 2 tablespoons rice wine or dry sherry

  • 1 tablespoon light soy sauce

  • 1 tablespoon sugar

  • 4 cloves garlic, minced

  • 2 teaspoons crushed Sichuan peppercorns

  • ½ teaspoon minced ginger

  • 1/4 teaspoon salt

  • 1 to 1 ½- pounds lamb, cut in 2-inch cubes

  • 8 jalapeños, cut in half lengthwise

  • 4 sesame seed buns

  • Chopped green onions, including some of the greens

  • Chopped fresh cilantro

Instructions

In a non-reactive bowl, combine the lemon juice, chile oil, wine, soy sauce, sugar, garlic, peppercorns, ginger, and salt and blend well. Add the lamb and jalapenos and marinate them in the refrigerator overnight or for 2 hours at room temperature.

Drain the mixture and reserve the marinade. Thread the meat on skewers, alternating with the jalapeño halves. Place the skewers under a broiler or grill over a medium-hot fire until medium-rare, about 15 minutes. Baste occasionally with the marinade.

Serve the lamb and chiles in the buns topped with the chopped onions and cilantro.

Hunan Strange Chicken Salad

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This cold chicken salad is not really strange–just delicious! It gets its name from the sauce which is salty, sweet, sour and hot, all in one dish. In the Chinese province of Hunan where the summers are hot, a cool yet pungent entree is always welcome. This is a great way to recycle left-over chicken. Note: This recipe requires advance preparation.

Ingredients

For the Dressing:

  • 2 tablespoons rice vinegar

  • 2 tablespoons light soy sauce

  • 1 ½ tablespoon peanut oil

  • 1 tablespoon sesame paste (available in Asian markets) or smooth peanut butter

  • 1 tablespoon Chinese red chile oil (available in Asian markets)

  • 1 tablespoon sugar

  • 2 teaspoons ground Sichuan peppercorns

  • 2 teaspoons sesame oil

  • 1 teaspoon minced ginger

  • ½ teaspoon crushed red chile flakes

For the Salad:

  • 8 ounces cooked chicken, chopped

  • 2 green onions, chopped including some of the greens

  • 1 cucumber, ½ cubed and ½ sliced

  • Shredded lettuce

  • Garnish: 1/4 cup roasted peanuts

  • Crushed red chile flakes

  • Chopped fresh cilantro

Instructions

In a bowl, combine all the ingredients for the dressing and mix well. Allow the dressing to sit for a couple of hours to blend the flavors.

Toss the chicken, green onions, and cubed cucumber in the dressing. Allow the mixture to sit at room temperature for 30 minutes.

To serve: Make a bed of the lettuce on individual serving plates. Arrange the sliced cucumbers on the lettuce, top with the chicken salad and garnish with the peanuts, chile flakes, and cilantro.

Chile Chicken Yakatori

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Yakatori got its name from the Japanese words—yaki for grilled and tori for chicken. I have already taken some liberties with traditional recipes in making this spicy version, so if you would prefer, it can also be made with pork. Plain white rice and a crisp cucumber salad is all that is need to complete a light and tasty meal.

Ingredients

  • 3 chicken breasts

  • 6 green onions, cut in 1-inch pieces

  • 8 water chestnuts

  • Glaze:

  • 2 teaspoons crushed chile piquin

  • 1 tablespoon chile oil

  • 1 teaspoon sesame oil

  • 1 1/4 cup rice wine or dry sherry

  • 2/3 cup mirin*

  • 2 teaspoons soy sauce

  • 2 tablespoons sugar

  • 2 teaspoons minced ginger

Instructions

Cut the chicken into cut into 1-inch cubes or cut crosswise into pieces 2-inches long and ½-inch thick and wide. Thread the chicken on skewers alternating with the onion and water chestnuts.

Combine the chile, oils, rice wine, mirin, soy sauce, sugar, and ginger in a saucepan. Cook over a medium heat until just boiling, reduce the heat, and simmer, uncovered, until the sauce is reduced by half and forms a glaze.

Grill the yakatori over a medium heat for 2 minutes per side or until slightly browned. Brush liberally with the glaze and continue cooking for a couple more minutes per side until the chicken is done. Remove, brush again with the glaze and serve.

*Mirin is sweet sake and is available in Oriental markets.