Jane Butel's Hotter than Hell Cookbook

Jane Butel

Description

- Review copy mailing to influencers and media including True West Magazine, Su Casa, New Mexico Magazine, Phoenix Home and Garden, Food & Wine, Sunset Magazine, and Southwest Magazine

- Social Media Campaign and Promoted Posts

- Promotion in Turner Publishing #FreeBookFriday giveaway

– Eblast to 90,000 subscribers for giveaway and fulfillment through online etailer

- E-mail, e-newsletter, and online marketing campaign

Owner of Jane Butel’s Southwest Cooking School, voted “Best in the US” by several agencies including Bon Appetit Magazine. (active alumni of 3,000)

Jane Butel: is the author of 22 cookbooks with six million copies sold and five bestsellers.

Runs www.janebutelcooking.com with over 10,000 views per month. E-newsletter—5,000 opt-in subscribers

Owner of Pecos Valley Spice Co. (PVSC) sells spices and gift sets via direct mail, department stores and gourmet stores—treasured source of pure SW chiles and ingredients.

Former Les Dames D’Escoffier Board Member

Sujets

• Cuisine
• Cuisine par ingrédients
• La cuisine et son histoire
• Condiments
• Spices
• Herbs
• Specific Ingredients
• Cooking

Informations

• Publié par: Turner Publishing Company
• Date de parution: 18 avril 2017
• Nombre de lectures: 0
• EAN13: 9781681624693
• Langue: English
• Poids de l'ouvrage: 1 Mo

Extrait

HOTTER THAN HELL
HOT AND SPICY DISHES FROM AROUND THE WORLD
JANE BUTEL
Turner Publishing Company
Nashville, Tennessee
New York, New York
www.turnerpublishing.com
Copyright 2017, 2005, 1994, 1987 by Jane Butel. All rights reserved.
Jane Butel s Hotter Than Hell: Spicy Dishes from Around the World
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, [phone], fax [phone]. Requests to the Publisher for permission should be addressed to Turner Publishing Company, 4507 Charlotte Avenue, Suite 100, Nashville, Tennessee 37209, [phone], fax [phone], E-mail: [e-mail] .
Limit of Liability/Disclaimer of Warranty: While the publisher and the author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor the author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.
Cover design: Maddie Cothren
Book design: Mallory Collins
Library of Congress Cataloging-in-Publication Data
Names: Butel, Jane, author.
Title: Jane Butel s hotter than hell cookbook : spicy dishes from around the world.
Other titles: Hotter than hell cookbook
Description: Nashville, Tennessee : Turner, 2017. | Includes bibliographical references and index.
Identifiers: LCCN 2017010557 (print) | LCCN 2017011432 (ebook) | ISBN 9781681624679 (pbk. : alk. paper) | ISBN 9781681624693 (e-book)
Subjects: LCSH: Cooking (Spices) | Cooking (Hot peppers) | International cooking. | LCGFT: Cookbooks.
Classification: LCC TX819.A1 B88 2017 (print) | LCC TX819.A1 (ebook) | DDC 641.6/383--dc23
LC record available at https://lccn.loc.gov/2017010557
9781681624679
Printed in the United States of America
16 17 18 19 20 10 9 8 7 6 5 4 3 2 1
To all those who were always at hand to assist with creating, tasting, and developing the recipes, and special thanks to my Father who inspired it all- he s the one who taught me to like it hot!
C ONTENTS
INTRODUCTION
Into the Inferno
GUIDE TO INGREDIENTS
Hot, Hot, Hot!
APPETIZERS
Light the Fire
SOUPS AND SALADS
Turn up the Heat
LIGHT MEALS
Playing with Fire
MAIN MEALS
Ignited Entr es
VEGETABLE DISHES
Sizzling Sides
CONDIMENTS AND SAUCES
Spice It Up!
BEVERAGES
Douse the Flame
DESSERTS
Soothing Sweets
PECOS VALLEY SPICE COMPANY
INDEX
I NTRODUCTION
I NTO THE I NFERNO
The zingly, tingly, singularly exciting flavors of piquant spices thrill the palate like nothing else. Ginger, horseradish, mustard, pepper-if you like your food hotter than hell, you know how these spices can liven up dishes of every kind. And for really punishing, pervasive heat, nothing surpasses chiles.
In putting this recipe collection together, I ve used these ingredients liberally. You ll find fired-up favorites of all kinds, from appetizers to soups to salads to main dishes. And since all but the most fire-mouthed occasionally crave relief from the heat, I ve also included some mild-mannered selections: soothing beverages, side dishes, and desserts. If your passion for heat is a recent one, you may want to begin by reviewing the basic information on the ingredients used in these recipes in the next few pages. But if you re a long-time aficionado of all things fiery, dig right in and start cooking!
A G UIDE TO I NGREDIENTS
H OT , H OT , H OT !
Spices, especially chiles, are very good for you. But each of us has a certain limit when it comes to spicy foods. However, spiciness-especially from chiles-is addictive: the more you eat, the more you crave. So with such a healthy addiction, it s interesting to know that eating liberal amounts of chiles will also offset the desire for fats, oils, and even salt, all of which can be not as good for you. The healthful properties of chiles have long been known by the ancients and those practicing Homeopathy. A large number of chile cures are detailed in a The Health Benefits of Cayenne (Keats Publishing inc., 1999. He details cures for diseases such as Congestive Heart Failure to cures for itching, mouth sores, kidney problems and the flu. So spice up your menu with the chiles!
C HILES
More than seven thousand varieties of chiles grow throughout the world, differing greatly in size and ranging in flavor from pleasantly spicy to downright satanic. Recently, the craze for hotter and hotter chiles has led to the development of incredibly hot chiles that the average person cannot consume. Some examples are the ghost chile, and others rated at over 1,000,000 Scoville heat units. (Scoville heat units are a method of ranking the hotness or piquancy of chiles developed by American pharmacist Wilbur Scoville in 1912.) The climate and growing conditions do affect the hotness or piquancy of a chile, however an incredibly hot chile will still be very hot.
Even the spelling of the word varies. I prefer the Spanish spelling, chile with a final -e , but you ll also see chili (to me, that s strictly the name of the dish, as in chili con carne), chillie , and even chilly or chilley . Another point of confusion concerns the frequent use of the word pepper to describe chiles- hot pepper, chile pepper, and so forth. Chiles are, in fact, completely unrelated to true pepper ( Piper nigrum ); they belong to the genus Capsicum, which falls into the larger family encompassing potatoes, tomatoes, and eggplant. There s a simple explanation for the pepper designation, though. When Spanish explorers first sampled chiles in the Caribbean islands, they likened the amazingly pungent flavor to the black pepper they already knew and named the spicy chile pods accordingly.
Chiles, like bell peppers, turn from green to red (or sometimes yellow or purple) as they ripen; flavor changes, too, from tart and sharp to sweeter and more mellow. In recent years, fresh green and red chiles have become increasingly available throughout the United States, but ripe red ones are still sold only in autumn. You re far more likely to encounter red chiles in dried form-whole pods, crushed, or ground.
C HOOSING AND H ANDLING C HILES
When you re buying fresh chiles, remember this: no two chiles have the same heat level, even if they were plucked from the same plant. Chile bushes cross-pollinate freely, and that can result in variation of up to thirty-five different piquancies in the fruits on a single stalk. The most reliable key to a chile s nature is its size and shape. Small, narrow-shouldered, deep-colored chiles with pointed tips tend to be the hottest, and large chiles that are broad across the shoulders with blunt tips are typically milder in flavor.
In buying dried chiles, there s one important rule: go for the real thing! When purchasing crushed and ground chiles, look for lightproof, airtight packaging that when opened give off a fresh, sinus-clearing aroma. Avoid commercial chili powder. It is often hot and rank-tasting, and usually contains a mere 40 percent crushed chiles, with salt, garlic, cumin, oregano, and even corn flour making up the remaining 60 percent.
Because chiles contain volatile oils that can really burn your skin, you should never tackle them barehanded if not used to handling chiles. It s especially important to take precautions when you re handling fresh chiles, but the rules apply to dried chiles as well: wear rubber gloves when you prepare chiles, and wash both the gloves and your hands thoroughly with soap and water after you re done. And never, ever rub your eyes, nose, or mouth while you work; the tissue in these areas is extremely sensitive to chile oils.
T YPES OF C HILES
Throughout this book, I ve called for only the few types of chiles described below. Some are available in supermarkets, though you ll probably find the best selection in specialty produce stores and Mexican markets. If you can t find the ingredients you need, order them by mail (see sources on page 180 ) or use the substitutes suggested.
The popular chiles used in most Southwestern or American Mexican cooking are hybrid chiles, which are fairly hot and large-about 1 to 2 inches wide at the shoulders, and 5 to 7 inches long. For the best flavor, parch and peel the fresh chiles before use (see Parching Fresh Chiles on page 6 ). If fresh New Mexico hot green chiles are unavailable, you can generally use canned whole or diced green chiles. (In a few recipes, I ve suggested substituting pickled jalape os to keep the heat level up.)
Dried New Mexico chiles are pulverized, seeds and all, to make the ground pure New Mexico hot red chile called for frequently in my recipes. If you can t find it, either order online or substitute commercial crushed hot red pepper. Or make your own ground chile from whole dried pods. Toast the pods in a 325 F (160 C) oven just until they begin to darken, and then rinse, dry, and stem them. Process the pods, 4 to 6 at a time, in a blender or food processor until finely ground. It s best to prepare only as much ground chile you need for immediate use. If you do have some left over, freeze it or store in an airtight, opaque container.
Ja