New Mexican red chile is the heat source in this tremendous treat. With the combination of baking chocolate and white chocolate, it’s exceptionally wonderful to munch on. Try substituting 2 teaspoons of cayenne powder to heat the truffles up even more.

Ingredients

• 8 ounces baking chocolate

• 4 ounces white chocolate chips

• 2 tablespoons sugar (or more, to taste)

• 1 tablespoon ground New Mexican red chile (or more, to taste)

• ½ teaspoon ground cinnamon

• 1 14-ounce can light sweetened condensed milk

• Finely chopped piñon nuts, or substitute pecans

Instructions

Use a double boiler or fill a 3-quart saucepan three-quarters full with water, and heat until the water is almost boiling. Place both chocolates in a smaller saucepan, then melt them over the hot water, stirring until smooth. Add the sugar, red chile, cinnamon, and milk, mixing until very smooth. Remove the mixture from the heat and let it cool until it is shapeable. Shape the chocolate mixture into 1-inch balls, then roll them in the nuts. Chill the candy in the refrigerator in an airtight tin.

Richard Sterling developed this recipe, which is his version of how the Spaniards transformed Montezuma’s favorite beverage, with the addition of alcohol. He commented: “Salud! Drink to the Old World and the New.”

Ingredients

• 12 ounces prepared hot chocolate (not too sweet)

• 2 tablespoons honey

• ½ teaspoon vanilla extract

• 2 jiggers pepper vodka

• 2 tablespoons heavy cream

• Cayenne powder and cinnamon sticks for garnish

• Grated chocolate and dried red chiles for garnish (optional)

Instructions

Combine the chocolate, honey, vanilla and vodka in a small pitcher. Pour into two long stemmed glasses or Irish coffee glasses. Float the cream on the tops of the two drinks. Dust with a pinch of Cayenne pepper and garnish with cinnamon sticks, or dust with grated chocolate and garnish with dried red chiles. Cut them lengthwise and fix them to the edges of the glasses.

There’s nothing like a little wasabi to perk up ceviche. Just make sure you add it at the last minute, right before serving. You can eat the ceviche from tall glasses, or pile it on a salad of spinach, green onions, and tomatoes, topped with wasabi mayonnaise. A crusty slice of toasted garlic bread goes well with this.

Ingredients

• 1 pound white fish of choice, such as snapper, cut into ½-inch cubes

• 1 cup lime juice

• ½ cup water

• 1 teaspoon lime zest

• 2 teaspoons habanero hot sauce

• ½ teaspoon salt

• 1 cup tomato juice

• 1 small onion, minced

• 1 tablespoon minced cilantro

• 1 tablespoon wasabi paste

Instructions

Combine the fish, lime juice, water, hot sauce in a non-reactive bowl, cover, and refrigerate for 1 hour. Remove from the refrigerator, stir in the remaining ingredients, and serve.

This recipe is quick for several reasons: it takes only minutes to prepare, and if not prepared and served quickly, the avocado will turn brown and the pungency of the wasabi will dissipate.

Ingredients

• 1/4 cup vegetable oil

• 1 tablespoon minced garlic

• ½ pound medium shrimp, peeled, deveined, heads and tails removed

• 2 avocados, skinned, stones removed, and chopped

• 1 tablespoon wasabi paste, mixed in 1 tablespoon water

• 1 small bunch spinach or romaine, torn in pieces and divided onto 4 plates

Instructions

Heat the oil in a wok until hot and add the garlic; stir-fry for 1 minute. Add the shrimp and stir-fry for 2 minutes. Remove and drain. Combine the shrimp, avocado, and wasabi paste in a bowl and mix well. Serve the mixture over the spinach or romaine.

Now that you’ve made the wasabi mayonnaise, why not make some wasabi po’boy sandwiches that’ll take your breath away? The following recipe makes four servings.

Ingredients

For the Wasabi Tartar Sauce:

• 1 cup wasabi mayonnaise

• 1/4 cup sweet pickle relish

• 2 tablespoons minced shallot or onion

• 2 tablespoons Dijon mustard

• 2 tablespoons minced fresh parsley leaves

• 1 teaspoons fresh lemon juice

• 1/4 teaspoon Louisiana-style hot sauce

For the Sandwich Filling:

• Vegetable oil

• 2 loaves French bread

• Butter or margarine

• Cornmeal, seasoned with black pepper and cayenne

• 24 shucked oysters, drained

• Sliced tomatoes

• Shredded lettuce

Instructions

Heat oil to 375 degrees F. (190 degrees C.) in a deep fryer or heavy skillet.

Meanwhile, prepare the wasabi tartar sauce by stirring all the ingredients together in a small bowl and set aside.

Slice the loaves of bread into half horizontally and vertically. Spread inside surfaces of bread with butter. Place the bread on a baking sheet, cut sides up. Heat the bread under broiler for 2 or 3 minutes, or until lightly browned; set aside.

Place cornmeal mixture in a plastic bag. Drop in six oysters at a time and shake until well coated with cornmeal, knocking off excess. Fry the oysters in batches of six or less, turning occasionally, until they’re just cooked through and are golden brown, about 1½ minutes. Drain on paper towels.

Spread each piece of bread with 2 tablespoons of wasabi tartar sauce. Arrange the oysters, tomatoes, and lettuce on the bottom slices of bread. Top with the remaining bread and gently press together. Enjoy