Spicy Sun's Spicy Recipes! I Love 'em!
Spicy Sun puts together the spiciest of great recipes for your fire breathing enjoyment! Easy to make and easy to please, these recipes will heat up those long winter nights with your love and treat the belly with warm, spicy kindness! Can you stand the heat? Let Spicy Sun know......
Visit Spicy's other great sites:
SpicySunRocks.com
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World's Hottest Foods!
Melt In Your Mouth Rubs!
World's Wildest Dips!
Rachael Ray Chef Goddess
World's Sexiest Recipes!
Spicy Chorizo Penne Pasta
What a great recipe to curl up with on a cold, winter night. Very Italian and very spicy. Make this one for a new lover and watch the sparks fly!Ingredients:
*1 tablespoon olive oil
*1/4 red onion, finely chopped
*1/2 teaspoon dried chili pepper flakes
*2 chorizo sausages, raw, cut into bite-sized pieces
*2 ounces tomato paste
*2 ounces sun-blushed tomatoes, chopped
*3/4 cup red wine
*2 garlic cloves, roasted for 20 minutes
*9 ounces penne pasta, cooked according to packet
*sea salt & freshly ground black pepper
*fresh basil, to garnish
Directions:
1. Heat the oil in a frying pan over a medium to high heat. Add the onion and chili and cook for two minutes.
2. Add the chorizo and cook for a further five minutes, or until golden brown all over.
3. Add the remaining ingredients to the pan, apart from the pasta. Bring the to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper.
4. To serve, stir the pasta into the sausage mixture, then pour onto a serving plate and garnish with fresh basil.
Spicy Sun....The best dips and rubs on Earth!
We know you want to heat up your winter parties!Let Spicy Sun help you do just that.
~~Your guests will be glad you did!~~
Here's how you can get in touch with your friends at Spicy Sun Rubs and Dips.
*Phone: 757.839.0585
*E-mail: spicysun@usa.com
*Web: SpicySunRocks!.com
Leave your questions, comments, and orders here with Colin or Roberta.
Tell us how much you love Spicy Sun!
"We cook with alot of rubs here on the Island mon, but your Caribbean Rub made our meat dance! Come visit the Island and we will celebrate!"
-Jon
Quick Ginger Beer!
Spicy Sun loves this great drink! It's a little hot and alot spicy......just the perfect winter beverage!Ingredients:
*6 cups water
*1 lb fresh ginger, peeled, coarsely chopped(about 2 1/2 cups)
*1 cup brown sugar, packed
*2-3 tablespoons lemon juice(or more to taste)
*1/4-1/2 cup pineapple juice(to taste)
*1 lime, cut in wedges
*crushed ice
*club soda (optional)
Directions:
1.Bring 6 cups of water to a boil in a large saucepan.
2.Finely chop ginger in a food processor. Transfer to a large glass or ceramic bowl; add boiling water and stir to blend. Cover loosely with foil. Let the ginger mixture stand at cool room temperature 24 hours.
3.Strain ginger liquid into large pitcher; discard the solids in a strainer.
4.Add brown sugar to liquid and stir until the sugar dissolves. Add lemon juice and pineapple juice.
5.Fill glasses with crushed ice and pour ginger beer over ice. If you like, add a little club soda. Serve with lime wedge to squeeze over. Enjoy!
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Santa Fe Lite and Spicy Recipes
Amazon Price: (as of 10/12/2008)
Vegan Fire & Spice: 200 Sultry and Savory Global Recipes
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The Food of India: Authentic Recipes from the Spicy Subcontinent (Food of Series)
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Mediterranean Hot: Spicy Recipes from Southern Italy, Greece, Turkey & North Africa
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SpicySun's Spicy Pork and Bean Chili!
SPICY PORK AND BEAN CHILIIngredients:
*1/2 lb sliced bacon
*4 lb boneless pork shoulder, cut into 1-inch cubes
*2 tablespoons vegetable oil
*1 large white onion, chopped
*1 to 2 fresh jalapeño chiles, seeded and chopped
*4 large garlic cloves, minced
*1 package Spicy Sun Pork Rub
*14-oz can beef broth
*2 cups water
*28- to 32-oz can crushed tomatoes
*2 (19-oz) cans small red beans or kidney beans, rinsed and drained
Directions:
*1) Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning, until crisp. Transfer with tongs to paper towels to drain. Pat pork dry and season lightly with Spicy Sun Pork Rub.
*3) Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 6 batches without crowding and transfer to a plate.
*4) Add onion and jalapeños and cook over moderate heat, stirring, until softened.
*5) Return pork to pot and add broth, water, tomatoes, garlic, and remainder of Pork Rub.
*6) Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring.
Serve with Sour Cream and Tortilla Chips. Serves 8.
Frizzled Shrimp with Chipotle Aioli
Spicy Sun says: "...this is the best spicy shrimp in all my travels....and I found it right in one of the most beautiful paradises in the world...Hawaii!"A signature fusion dish at 3660 on the Rise, in Honolulu, Frizzled Shrimp was created by Executive Chef Russell Siu.
The Aioli:
*2 chipotle chiles, soaked in hot water for an hour
*½ teaspoon grated ginger
*1/4 teaspoon minced garlic
*1 tablespoon barbecue sauce
*½ teaspoon ground cumin
*4 egg yolks
*2 cups vegetable oil
In a blender, combine the chiles, ginger, garlic, barbecue sauce, cumin, and egg yolks. Puree for 1 minute, slowly adding the oil. The mixture will start to thicken. Transfer the aioli to a serving bowl.
The Shrimp:
*16 shrimp, peeled and deveined with tails on
*Salt and pepper
*16 pieces filo dough, cut 12 inches long and 1 inch wide
*1 egg, beaten
*Vegetable oil for deep frying
Season the shrimp with salt and pepper. Wrap each shrimp in the dough with the tails sticking our and seal the seams by brushing with the beaten egg and pressing on them. Deep fry the shrimp in oil for 1 ½ minutes. Drain on paper towels. Serve drizzled with the chipotle aioli.
Yield: 4 servings
Spicy Sun's Other Sites
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World's Wildest Dips
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Spicy Sun travels the world to find the very best in great dips! The wilder, the better! This lens will investigate the claims of the World's Wildest Dips! From tasty peppers to fruity concoctions to hearty vegatables, let's see what interesting and...
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Spicy Sun!
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A warm caribbean air is blowing across the water..... Sitting back with your toes in the sand you hear only the melodic crashing of crystal clear blue-green waves. As the island sun is caressing your skin with warmth......you...
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World's Sexiest Recipes
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Spicy always believed herbs and spices were the best aphrodisiacs. Lets face it, the women love him..he is warm and hot, sweet and awful spicy!!!!! These recipes were made from all the encounters Spicy had throughout the years of traveling and partyi...
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Rachael Ray Chef Goddess
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Spicy Sun thinks Rachael Ray is the best and most sexiest TV chef ever. She has a real talent for being friendly, cooking good and looking good. Spicy takes a look at.......well,...her recipes. (and maybe a few other things!) How can you not love Rac...
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Melt In Your Mouth Rubs
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A warm caribbean air is blowing across the water..... Sitting back with your toes in the sand you hear only the melodic crashing of crystal clear blue-green waves. As the island sun is caressing your skin with warmth......you...
Chipotle Chicken Vegetable Soup
"This is one of my favorites....an unbelievable taste explosion for the hardest of spice heads!" -Spicy SunIngredients:
*1 6 lb. roasting chicken
*1 32 oz can chicken stock
*1 cup coarsley chopped celery (Save all veggie trimmings for stock)
*1 cup diced red bell pepper
*1 cup sliced carrots
*2 medium onions coarsely chopped
*1 cup corn kernels
*1 16 oz can diced tomato
*1 cup chipotles in adobo sauce
*1/2 tsp thyme
*cracked black pepper to taste
*salt to taste (I use heavy chinese soy sauce)
Roast chicken in oven till done, cool overnight.
Debone chicken and save all the bones & scraps. Cut meat into bite size bits removing fat & gristle. Refrigerate.
In a large stock pot add bones and carcass as well as veggie peelings, carrot butts and onion skins etc and cover with cold water. Bring to a boil, then simmer for 2 to 3 hours, skimming and stirring occasionally.
Strain through a collander and add stock back to pot. Add celery, bell pepper, corn, onions and carrots as well as the canned stock and bring to a simmer. Cook until veggies begin to turn tender. Add chicken and canned tomato.
While soup is coming back to a simmer, take about a cup of it and put in a food processor with the chipotles & adobo. Whirr it up for about 30 seconds or untill the peppers are well pureed. Add salt, pepper and thyme to the soup, then start adding the chipotle puree about a quarter cup at a time, stirring and tasting for the desired pungency. Using all of it makes for a chileheads delite, but may be too much for some gringos to handle!
This makes a big old pot full which would probably serve 20 or 25 people. Good for freezing and serving at a later time.
***Spicy got the idea for this after sampling a couple bowls of a regional style soup in New Mexico, he just substituted Chipotles for the green chiles!
Spicy Habanero Hummus!
......by Spicy's long time friend, Buffalo Sue!
"Thanks Sue for this fantastic recipe! You'll really give me run for my money in the spicy dept.!" - Spicy 2008This recipe is simple. It makes a ton and keeps well
in the fridge. Adjust seasonings to taste:
*1 lb dried chick peas (garbonzo beans)
*1 head garlic, peeled
*8 oz lemon juice (fresh preferred, but the frozen kind is ok)
*8 oz tahini (toasted sesame paste)
*olive oil
*toasted sesame oil
*habanero powder (lots!)
*cayenne powder (just a little bit for color)
*cumin
*salt
*cilantro or parsley (your choice), fresh or dried, chopped fine
**Rinse the chick peas and add lots of water. Cook at a medium boil until very tender, approximately 3-4 hours. Replenish the
water as it evaporates away.
Finely chop the garlic in a food processor. Add the chick peas (drained) plus everything else except the cilantro/parsley and whiz until very smooth. Taste it and adjust seasonings.
If too dry, add more lemon juice or water (if using dried herbs, it's better for it to be a little wetter). Remove to serving
bowl and stir in cilantro or parsley. Drizzle a little additional olive oil on top and serve.
Makes a great dip for toasted pita or for raw veggies.!
Spicy YouTube Vids!
Roasted, Pan-Seared & Grilled Swordfish Recipes : How to Grill Swordfish: Spicy Citrus Relish Recipe
Runtime: 2:59
1855 views
3 Comments:
Easy Vegetarian Recipes for Indian Cuisine : Pt 12 - Spicy Cauliflower: Indian Vegetarian Recipes
Runtime: 1:13
951 views
5 Comments:
Spicy Chipotle Sausage Making Recipe : Cutting Green Onion for Chipotle Sausage
Runtime: 1:34
103 views
0 Comments:
Spicy Fresh Baked Mahi-Mahi!
This is one of Spicy's favorite recipes ever! Even better grilled!!FRESH BAKED MAHI-MAHI
*6 pieces mahi-mahi at 6 oz. each
*1/2 c. Raspberry Vinegar
*1/4 c. balsamic vinegar
*3/4 c. cream
*1 Tbl. chipotle pepper
*1 Tbl. Spicy Sun Onion Fiesta Dip
*1 tbsp. butter
Rub the butter on bottom of the baking dish and arrange the fish in the dish. Pour the vinegars and cream over the fish and sprinkle with Onion Fiesta Dip. Cover with parchment paper and bake in oven at 450 degrees for 12 minutes.
Spicy Sun's Onion Fiesta Dip!
Spicy Sun Onion Fiesta DipA party!...Dancing in the streets! The flavors of Onion and Chives blended together with herbs, makes this dip a Fiesta for the mouth!!! Enjoy!
Ingredients: minced onion, chives, parsley, and seasonings! 2oz. pkg.
Buy It Now! $3.95
All major credit cards accepted through PayPal or use your PayPal account! Click Here to Order!
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Nhoam sach ko nung tirk krote (spicy orange beef)
"This is one Grand-daddy of Spicy beef recipes that you have to try! I came across this dish while traveling the jungle waterways of Cambodia looking for my lost love, Cocoa. My guide there in Khmer Krom says that it is such a delicacy, the folks saved it for weddings and big celebrations. I almost died on that trip, so you better try it and tell me what you think!" - Spicy 2008Ingredients:
*½ lb sirloin beef, sliced thin
*1 Tablespoon fish sauce, or soy sauce
*1 Tablespoon fresh or frozen minced lemon grass
*1 Clove garlic, minced
*1 Teaspoon sugar
*2 Chili pepper, minced (option)
*2 Tablespoons All purpose flour
*1 Cup vegetable oil for deep fried beef
*½ Cup orange juice
*½ Cup water
*½ Tablespoon fresh lime or lemon juice
*1 Tablespoon light brown sugar
*1 Teaspoon salt
*2 Tablespoons cornstarch
*1 Small yellow onion, sliced
*1 Red or green bell pepper, sliced
*½ Head of lettuce, chopped
*A handful of fresh mint leaves
Procedures:
In a large bowl, put beef with soy sauce, lemon grass, garlic, sugar, and chili pepper together, mix well, add flour, mix well and set it aside.
Pre-heat oil in a skillet or wok with high temperature.
When oil is hot, deep fry marinated beef till it crispy. Remove fried beef from skillet, put it on a paper towel covered plate to drain excessive oil.
Pour remaining oil still in skillet out, but keep approx 1-tablespoon oil in the skillet for making sauce.
In a small bowl, mix orange juice with water, limejuice, brown sugar and salt and cornstarch together, mix well and set aside.
Heat up same hot skillet on the stove, add onion and bell pepper, sauté till onion soft. Pour prepared orange juice over, stir till sauce thickens.
TO SERVE:
Put chopped lettuce on center of a plate, add fried beef on top and pour orange sauce over. Top with more lettuce and mint leaves and serve immediately.
Serve as appetizer *mahope-sar* or with rice.
ENJOY!
Tell Me How HOT You Want It!
junh
nice lens. some of dishes here looks delicious!
i do like spicy food a lot. but lately, i'm into Korean food a lot(also spicy) and i'm trying to promote how to prepare easy Korean food. so check out my Korean Recipe blog
Posted September 02, 2008
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