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spicy recipes

posted by Steven Ripple on 10/18/2011 "I made this one up pretty much entirely. It's pretty good stuff. Feel free to use more sugar, citric acid, or vinegar as you see fit. Other melons or peppers could also work. Don't skip the acids or sugars or it will not thicken and could even be dangerous and prone to spoilage."
posted by Steven Ripple on 07/13/2011 "This is a recipe I found and adapted from the web. I added a few ingredients and made it more useable for my kitchen. It's really nice. When my garden is producing pea pods I need every recipe to make use of them. Could easily be made vegan by omitting the yogurt."
posted by Steven Ripple on 11/17/2010 "A friend gives me quinces every year from her families tree. They are one of those forgotten fruits. I think they are not popular because they are inedible raw. But they are very fragrant, and delicious. They are great in sweet and savory dishes both. They also make great potpourri additions or put into a decorative fruit display add a wonderful aroma to the air. They smell of apples and pineapples, and apple blossoms. This is one I made up from a basic quince jam recipe. Very few ingredients. Could be made without Habaneros - but the combination is really great."
posted by Steven Ripple on 10/04/2010 "My mustard pickles. Never made before, but like others I've tasted. Initial tastings are positive. Mustard and horseradish are allowed to bloom - to bring out hot oils. Also they are not allowed to boil to preserve it's character as well. Fairly spicy."
posted by Steven Ripple on 08/30/2010 "I got this from the Yan Can Cook show - from Malaysia or Singapore. I don't think he actually made the dish, but simply talked about it. Really simple, and amazing flavor. It's easy as it's more of a stew than a stir-fry (which tend to be sensitive to heat and timing). The secret to this dish are the onions which cook down into a delectable sauce. This is supposed to be quite spicy too."
posted by Steven Ripple on 04/17/2010 "I made this up, but it is based on pretty fundamental technique. Mint and eggplant are a classic too. Tips The sauces can vary - roasted chile sauce can be subbed with chile flakes, heated till slightly browned before adding the eggplant. Sweet chile sauce, can just be sugar, and a little vinegar. Sweet soy sauce, fresh squeezed lime juice, cilantro, basil, etc. can all make this dish interesting. "
posted by Mathew Robbins on 03/26/2010 "Found the base for this recipe somewhere online a while ago. I recommend experimenting with wine for your taste. That's where a good deal of the sweetness or dryness of the taste is achieved."
posted by Mathew Robbins on 03/26/2010 "Found the base for this recipe somewhere online a while ago. I recommend experimenting with wine for your taste. That's where a good deal of the sweetness or dryness of the taste is achieved."
posted by Angela Grote on 01/08/2010 "This was a make-ahead recipe that I decided to try out on my family. It has been a big hit!"
posted by Stacy Child on 01/04/2010 "I was craving some Sticky Fingers from Wingers and I knew we couldn't afford eating out, so I compromised! Tell ya what... they are the BOMB and VERY similar! Next time I'll try chopping up some red bell peppers very fine and mix them in the sauce. "
posted by Angela Grote on 11/30/2009 "I first tasted these in TX at my in-laws. The restaurant that sold the marinade has since closed down, but my m-i-l had a friend who had the recipe. I begged her to get it for me this year and it has been a real hit. My m-i-l says several friends make these with the oyster crackers, put them in jars and give them as gifts. They would be awesome in tomato soup."
posted by Stacy Child on 11/16/2009 "This is something I just threw together using whatever I could find in my pantry. My kids absolutely LOVE this as well as my husband and friends. I always have to make a double batch!"
posted by Jessica Roszman on 11/12/2009 "This dish has enough heat to be considered spicy, but not too much that it takes away from great flavor."
posted by Kenny Brown on 09/28/2009
posted by Tami Coleman on 09/11/2009 "This recipe is from The Whole Chile Pepper Book by DeWitt & Gerlach, a chilehead Bible. Our copy is falling apart since we've used it so much over the years. Highly recommended! We started making this condiment years ago since we lived in a rural whitebread backwater whose supermarkets did not carry any decent ethnic foods. We live in a slightly better served area now but still make it because it's so dang good. We use a combination of whatever we have growing that particular year. Varieties like Hungarian Carrot, Jalapeno, Serrano, Thai Poinsettia, Japones, Joe's Long Cayenne, Muchos Nachos, and Jwalla peppers make for tasty and colorful combinations. Scooping out and discarding the seeds reduces the heat, but takes a long time. Buzzing the chiles in a food processor speeds up the production tremendously. The yield on this is only one pint. Multiply to suit. "
posted by Steven Ripple on 08/27/2009 "I made this one up, so it's probably not going to be found in any Ethiopian recipe book. It does use very traditional ingredients, however. And it's quite tasty, for such a simple recipe."
posted by Steven Ripple on 08/27/2009 "This is a multi day recipe, but well worth the effort. It freezes very well. It is my own idiosyncratic, but true to it's origins, gumbo. Notes: Gumbo can be made of almost anything, from wild game (nutria Gumbo anyone) to seafood. This one is diverse and the meats especially can be varied. Other Vegetables are also possible to use - summer squash, parsley, green beans, etc. Gumbo refers to the soup or stews thickened texture (I hesitate to mention slimy - but can't think of another word without negative connotations perhaps the French gluant could be adopted). The word gumbo is also is a synonym for okra - because of it's texture too. Either the okra, or the gumbo file are therefor quite important to the dish, and I use both. This recipe is my original, and slightly different than the one I made at the Winter Market - I didn't have access to the kitchen for the 2 days this recipe usually takes me. But believe me - this method is well worth the time. In the Market Version I used deboned chicken thighs, smoked turkey legs instead of ham, and no shrimp. I cooked the Turkey thighs in a pressure cooker and used the broth in the soups and added the deboned turkey when the Gumbo was almost done. I added the chicken thighs, and sausage to the soup after the onions and vegetatbles were added, brought the soup to boiling, rested it (turned off the heat with the cover on) for 20 minutes brought it to a boil and rested it again for 20 minutes. Then I added the okra and simmered for a few minutes and it was done. Note: Its also good with rice. I'm not from Louisiana, or the South - but I was told that rice does not belong in Gumbo when I visited. But it is almost always served that way outside of Louisiana and upon searching around about it - it's popular within Louisiana too. I think I'm in the minority about rice here since most recipes indicate serving gumbo over rice ( and some say it's great over potato salad!) But I would never cook the rice in the Gumbo - serve steamed rice on the side. I think rice belongs in Jambalaya, Etoufee , etc. and am on the no-rice-in-Gumbo side of the fence. Incidentally I've never been served Gumbo with rice at a restaurant in Louisiana (though I know it's done quite often there)."
posted by Steven Ripple on 08/26/2009 "I made this up, trying to use the black lemons I bought at a sook (really, a place called that in Seattle, but a Middle Eastern Grocery). It's pretty good - I made it twice in a row!"
posted by Steven Ripple on 08/26/2009 "Description: "My take on bread and butter pickles." Yield: "8 half pints""
posted by Angela Grote on 08/10/2009 "My friend, Susan Carney, brought this to our Girls Night Out one month and we all raved about it. She loves any recipe that can be thrown together in about 30 minutes when she gets home from work. This fits the bill."
posted by Jennifer Hein Lechuga on 04/15/2009 "From Tyson's "Powering the Spirit" 2006 Cookbook"
posted by David DeParolesa on 04/09/2009 "I was in the mood for a spicy italian meal. I also wanted to try the Pastene Kitchen Ready tomatoes my mother raves about. Franco and I whipped up this recipe on the spot and it came out delicious and very picante!"
posted by Franco Leon on 08/25/2007 "I came up with this "original" idea one hungry day when I realized I had nothing but chicken and a bag a frozen Asian veggies. I have used it ever since because its easy and delicious!"