The Galvanized Gullet cookbook is ok.
December 19, 2007 10:15 AM Subscribe
Give me your hottest recipes. Crazy hot. Like Naga Jolokia hot.
Also: do recommend places to go for fiery food and drinks that go along with them.
Also: do recommend places to go for fiery food and drinks that go along with them.
Courtesy of this Ethiopian cookbook. I always try to scale down the recipe and end up putting too much berbere in it - makes it tough to eat without some plain yogurt to cool it down.
Yemisir Kik We't/Misir Wot:
2 cups lentils
6 cups water
2 cups red onions, chopped
1 1/2 cups oil (to Do It Right you need oil that's had garlic/ginger/dry basil cooked in it. and yes, 1 1/2 cups of oil.)
1 tablespoon ginger, minced
1 clove garlic, minced
1 cup berbere (ethiopian red pepper)
1/4 teaspoon black cumin
salt, to taste
injera (ethiopian tortilla-y bread)
Boil the lentils in the water until tender. Drain and set aside water for later.
Cook onions in the oil until golden, then add the lentils and reserved water. Mix well.
Add the spices, bring to a boil and then simmer for 20 minutes, or until it's pretty thick. Scoop it up with the injera to eat!
posted by soma lkzx at 11:18 AM on December 19, 2007 [3 favorites]
Yemisir Kik We't/Misir Wot:
2 cups lentils
6 cups water
2 cups red onions, chopped
1 1/2 cups oil (to Do It Right you need oil that's had garlic/ginger/dry basil cooked in it. and yes, 1 1/2 cups of oil.)
1 tablespoon ginger, minced
1 clove garlic, minced
1 cup berbere (ethiopian red pepper)
1/4 teaspoon black cumin
salt, to taste
injera (ethiopian tortilla-y bread)
Boil the lentils in the water until tender. Drain and set aside water for later.
Cook onions in the oil until golden, then add the lentils and reserved water. Mix well.
Add the spices, bring to a boil and then simmer for 20 minutes, or until it's pretty thick. Scoop it up with the injera to eat!
posted by soma lkzx at 11:18 AM on December 19, 2007 [3 favorites]
Chili!
I get a random assortment of dried (ancho, pasilla, chipotle, poblano, etc) and fresh chilis (jalapeños, habaneros, thai, etc, with bell for filler). Seed and cut the dried into strips, and soak them in just enough water to submerge them. While they're soaking, seed and chop the fresh chilis. After you're done with the fresh, use a spoon to scrape the insides out of the dried strips - a spicy "goo" should come out of them. This takes practice, and use more peppers than you think you need. Collect this goo from all of the peppers, and save the water you used for soaking.
If you're not vegetarian, cook your meat and set aside, retaining the fat. Fry a chopped onion with garlic in the fat (or olive oil, like I do) with salt until they just soften. Add your fresh peppers and cook until the onions are darkly golden. Add 3-5 blanched, peeled, seeded, and chopped tomatoes, your meat (or 2-3 cans of beans, for vegetarians - we like chickpeas and dark red kidneys), and your chili goo. Add your pepper water, as well.
Spice with paprika, white and black pepper, and cumin if you're not a purist. Continue to cook on high heat for a few minutes, or until brought to a medium boil. If the chili is too dry, add either water or a middle-of-the-road ale (not lager! not pilsner! an ale!).
Reduce to a simmer and cook for the next 8-10 hours, or until you can't stand it any more (usually more like 30 mins for us).
posted by TheNewWazoo at 11:47 AM on December 19, 2007 [1 favorite]
I get a random assortment of dried (ancho, pasilla, chipotle, poblano, etc) and fresh chilis (jalapeños, habaneros, thai, etc, with bell for filler). Seed and cut the dried into strips, and soak them in just enough water to submerge them. While they're soaking, seed and chop the fresh chilis. After you're done with the fresh, use a spoon to scrape the insides out of the dried strips - a spicy "goo" should come out of them. This takes practice, and use more peppers than you think you need. Collect this goo from all of the peppers, and save the water you used for soaking.
If you're not vegetarian, cook your meat and set aside, retaining the fat. Fry a chopped onion with garlic in the fat (or olive oil, like I do) with salt until they just soften. Add your fresh peppers and cook until the onions are darkly golden. Add 3-5 blanched, peeled, seeded, and chopped tomatoes, your meat (or 2-3 cans of beans, for vegetarians - we like chickpeas and dark red kidneys), and your chili goo. Add your pepper water, as well.
Spice with paprika, white and black pepper, and cumin if you're not a purist. Continue to cook on high heat for a few minutes, or until brought to a medium boil. If the chili is too dry, add either water or a middle-of-the-road ale (not lager! not pilsner! an ale!).
Reduce to a simmer and cook for the next 8-10 hours, or until you can't stand it any more (usually more like 30 mins for us).
posted by TheNewWazoo at 11:47 AM on December 19, 2007 [1 favorite]
Anticuchos
4-5 pounds beef (see note below)
2 cloves garlic
2, 26-oz cans of jalapenos, divided use
2 c + 3 T white vinegar, divided use
1/2 t cumin seed
1 t salt
1/2 t pepper
1/2 t achiote (optional)
2 c vegetable oil
This recipe is for 4-5 pounds of meat. Some people use stew beef, but I recomend something a bit higher quality, though the vinegar and peppers do denature it quite a bit. If you want to be really authentic, you could use cubed beef heart. I've never been so brave.
The night before, combine in a blender the garlic, one can of
jalapenos, 2 cups of the white vinegar, cumin seed, salt, pepper, and
achiote. Pour this marinade over the meat, making sure that all meat
is covered. Refrigerate the meat in the marinade overnight.
The next day, skewer the cubes of meat, kabob-style. If you are using
wood or bamboo skewers, make sure to soak them in water for an hour
before use. Set aside 2 T of the marinade for later use.
To make the baste, drain the other can of jalapenos, and put them in
the blender. Add enough oil to cover the jalapenos. Blend well. In a
shallow skillet, fry the jalapenos and oil. This step is best done
with the windows open, as the smoke can sting! After roughly ten
minutes, the mixture will get somewhat clear. Turn off the heat, and
add 3 T of vinegar and the 2 T of marinade set aside earlier.
Grill the kabobs over a hot fire, or use grill pan on a range at a
high setting, covering meat with the baste. The more baste you use,
the spicier the anticuchos will be. Baste a lot.
(Stolen almost word-for-word from my friend Laura.)
posted by zazerr at 11:58 AM on December 19, 2007
4-5 pounds beef (see note below)
2 cloves garlic
2, 26-oz cans of jalapenos, divided use
2 c + 3 T white vinegar, divided use
1/2 t cumin seed
1 t salt
1/2 t pepper
1/2 t achiote (optional)
2 c vegetable oil
This recipe is for 4-5 pounds of meat. Some people use stew beef, but I recomend something a bit higher quality, though the vinegar and peppers do denature it quite a bit. If you want to be really authentic, you could use cubed beef heart. I've never been so brave.
The night before, combine in a blender the garlic, one can of
jalapenos, 2 cups of the white vinegar, cumin seed, salt, pepper, and
achiote. Pour this marinade over the meat, making sure that all meat
is covered. Refrigerate the meat in the marinade overnight.
The next day, skewer the cubes of meat, kabob-style. If you are using
wood or bamboo skewers, make sure to soak them in water for an hour
before use. Set aside 2 T of the marinade for later use.
To make the baste, drain the other can of jalapenos, and put them in
the blender. Add enough oil to cover the jalapenos. Blend well. In a
shallow skillet, fry the jalapenos and oil. This step is best done
with the windows open, as the smoke can sting! After roughly ten
minutes, the mixture will get somewhat clear. Turn off the heat, and
add 3 T of vinegar and the 2 T of marinade set aside earlier.
Grill the kabobs over a hot fire, or use grill pan on a range at a
high setting, covering meat with the baste. The more baste you use,
the spicier the anticuchos will be. Baste a lot.
(Stolen almost word-for-word from my friend Laura.)
posted by zazerr at 11:58 AM on December 19, 2007
Vindaloo yummy meaty stuff
adopted from the penzey's spices recipe
I usually use 1/2 lb of pork, 1/2 lb of chicken thigh, and 1/2 lb of a nice steak for the meat. All cubed.
I think I've been dialing down the cayenne a bit lately, but even with 5 tb of each spice when it is barely edible it is still delicious and addictive!
posted by xorry at 4:39 PM on December 19, 2007 [2 favorites]
adopted from the penzey's spices recipe
Mix 3 TB. Vindaloo spice with 3 TB cayenne pepper in 6 TB. water, set aside.
Heat 5 TB. ghee or oil,
brown 4 cubed red potatoes.
Brown 1½ lb. meat, remove, and then brown 1 large minced onion.
Put browned meat back into pot, add Vindaloo paste, 1 Cup water, 6 TB. vinegar and 1 tsp. salt, cook 30 minutes.
Add potato, then cook for 30 minutes.I usually use 1/2 lb of pork, 1/2 lb of chicken thigh, and 1/2 lb of a nice steak for the meat. All cubed.
I think I've been dialing down the cayenne a bit lately, but even with 5 tb of each spice when it is barely edible it is still delicious and addictive!
posted by xorry at 4:39 PM on December 19, 2007 [2 favorites]
http://www.youtube.com/watch?v=0T1pXsJp_go">ok, now I'm craving...
terry pratchett would kick me
posted by xorry at 5:12 PM on December 19, 2007
terry pratchett would kick me
posted by xorry at 5:12 PM on December 19, 2007
This thread is closed to new comments.
posted by tehloki at 10:37 AM on December 19, 2007