Hot!: 150 Fiery and Spicy Recipes for Cooking with Chilies, Peppercorns, Mustard, Horseradish, and Ginger

by Janet Hazen, Joyce Oudkerk Pool (Photographer)

Illustrated in enticing full-color photographs, 150 delightfully different and easy-to-prepare dishes--including Pants-On-Fire Black Bean Soup and Thai Squid Salad with Three Chilies--bring the spicy tastes of today's adventurous eating styles to the home kitchen. For the cautious (and the courageous), ratings ranging from hot to hotter to hottest accompany each recipe.

372 pages, Hardcover

First published January 12, 1997

Reviews

[Kimberly Ann · Rating 3 out of 5]

Certainly spicy recipes, make no mistake about that..... I'm going to keep in mind that this is an older book, published originally in 1992, so the recipes are going to be maybe not as creative or exciting as a book published in the 21st century! But, this is not to say that there isn't something in here for almost everyone.

There are not a lot of photos & those there are are in that yellow/orange/brown tone that I find most unappetizing, but that's not to say I found the recipes to be so. The recipes titles alternate between an easy to read medium sized bold font an a more difficult to read large script. In fact the font used from recipe to recipe differs from bold, script, small, serif, sans serif, and and size.... For this I minus a star.

Some recipes have "about" paragraphs while others do not. The ingredients are either to the right or left of the instructions. All recipes indicate the spiciness ranging from 2 -10!

Contents include: Introduction; Pantry = Vegetable stock (that's all?); Recipes (by spice used); Table of equivalents; & Index

Recipe chapters include:

Chilies: Roasted chili pepper nuts; chili shrimp corn cakes w/ chipotle mayonnaise; Thai squid salad w/ three chilies; Chinese chicken salad w/ spicy peanut sauce; Cheese stuffed peppers w/ ancho chili sauce; Texas style chili w/ pinto beans; 5 alarm gazpacho; Zhoug- Israeli chili pepper paste; Burmese beef w/ coconut curry; African fire pork stew; Chicken mole; Walnut fig tart w/ ancho chilies; Chocolate coffee brownies w/ chipotle chilies; and Chocolate chili mocha cake w/ mocha frosting

Ginger: Caramelized shallot, fig & ginger conserve; Spicy ginger syrup; Ginger lemongrass stir fry; Hunan scallops w/ black beans; Cold noodles w/ Asian vegetables; Spiced Indian cauliflower w/ ginger; Spiced ginger cake w/ candied ginger cream; and Frozen ginger peach yogurt w/ cinnamon

Horseradish: Classic shrimp cocktail; Horseradish sesame rice balls w/ cucumber; Twice baked potatoes w/ horseradish cream; Poached tofu w/ green beans & wasabi glaze; Smoked chicken salad w/ horseradish vinaigrette; lamb and horseradish tartletts; Pork tenderloin & cucumber sandwiches; and Hangover bloody Marys

Mustard: Indian mango chutney w/ mustard; English cheddar cheese soup w/ brown mustard ale; Classic potato salad w/ mustard dressing; Braised winter vegetables w/ lemon mustard sauce; Baked macaroni w/ mustard & cheddar cheese; White bean smoked chicken salad w/ mustard; Country style French sausage ragout w/ mustard; honey mustard grilled pork tenderloin; and melted cheddar & sweet pickle sandwiches w/ two mustards

Peppercorns: Peppery cheddar cheese strips; avocado soup w/ green peppercorns; Scallop corn chowder w/ pink & white peppercorns; Chilled cream of asparagus soup w/ green peppercorns; Lobster grapefruit salad w/ pink peppercorns; Mussels & prawns w/ orange pink peppercorn vinaigrette; and Pasta w/ peppered artichokes, ham, & toasted almonds