Spicy Food : Chili Recipe

We all love spicy food, except if you are allergic or you just can’t love spicy food.I have collected hot n spicy chili recipe for you try out today or anytime you would like to treat yourself for a delicious dishes. And I want to share the recipe with you. Here’s how to make your own.

Ingredients

  • 1 medium onion
  • 1 sweet pepper (green or red)
  • 1/4 cup of diced hot peppers (optional)
  • 2 cans of diced tomatoes
  • 3 cups of soaked beans (can substitute 2 cans of beans)
  • 1/2 pound extra-lean ground pork
  • 1 cup frozen corn nibblets
  • 4 tbsp chili powder
  • 2 tbsp garlic powder
  • 1 tsp cayenne pepper
  • 2 tsp paprika
  • 1 tsp cumin powder
  • 2 shots Tabasco sauce, or 4 shots of a pepper-based hot sauce

Preparation

Combine ground pork, onion and peppers in a crying pan, and brown the meat. When cooked, drain excess grease, and place in bottom of slow cooker.Stir in tomatoes and beans. Add corn.Stir in spices, adjust to taste.Heat on high for 2 hours, or low for 4 hours.

The History of Thai Food

Thai food is famous all over the world. Whether chilli-hot or comparatively bland, harmony and contrast are the guiding principles behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all tastes.

The 'Tai' people migrated from valley settlements in the mountainous region of Southwest China (now Yunnan province) between the sixth and thirteenth centuries, into what is now known as Thailand, Laos, the Shan States of upper Burma, and northwest Vietnam. Influenced by Chinese cooking techniques, Thai cuisine flourished with the rich biodiversity of the Thai peninsula. As a result, Thai dishes today have some similarities to Szechwan Chinese dishes.

Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plant and herbs were major ingredients. Subsequent influences introduced the use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and blended with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir-frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese techniques. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Thais were very adapt at adapting foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products.

Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementory combinations of different tastes.

A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by a non-spiced item. There must be harmony of tastes and textures within individual dishes and the entire meal.

by: Andrew Hall

Spicy Food : Laksa ( Spicy Noodle Soup )

Laksa ( a spicy noodle soup from south east asia ) is a popular spicy food and this is the one of my favourite spicy food all of time. Try out this delecious recipe...

Ingredients

500g (1 lb) medium prawns
2 cups shallots, peeled
20 dried chillis, softened in hot water
1 tbs belacan (shrimp paste)
3 tbs dried shrimp, soaked for a while in water to soften
10 buah keras (candlenuts)
1 tsp turmeric powder
1 tbs roasted coriander powder
2 stalks lemon grass, white stem portion, crushed
4 tbs oil
4 cups coconut milk
2 tbs salt
1 tbs sugar
Pepper
500g (1 lb) dried thick rice noodles
300g (approx 9 oz) bean sprouts, scalded
200g (7 oz) dried glass noodles, scalded and drained

Garnishes

4 fresh red chillis, pounded
Salt to taste
1 cucumber, peeled, cored and shredded
4 fried fishcakes, sliced
1 bunch daun kesom (laksa leaves), finely shredded
100g (approx 3 oz) see hum (fresh cockles), optional

Preparation

Boil a pot of water and cook prawns till they turn pink. Remove, shell prawns when cool and reserve prawns and stock. Process shallots, chillis, belacan, dried shrimp and buah keras in a chopper till fine. Add powdered spices to the paste.
Heat oil in a pot large enough for the gravy. Brown spice paste and add lemon grass stalks, adding a little water from time to time to prevent burning, until oil rises to the surface. Add prawn stock, followed by coconut milk, stirring all the time to prevent curdling till it comes to the boil. Season with salt, sugar and pepper to taste.
Boil some water in another pot and boil dried noodles till al dente. Drain and divide noodles among bowls. Top with a little softened glass noodles and bean sprouts.
Garnish with a prawn, fishcake slices, shredded cucumber and daun kesom. Pour over hot coconut gravy and serve with a dollop of pounded chilli mixed with a pinch of salt.

All About Italy's Spicy Marinara Sauce

Marinara sauce is a popular Italian red sauce. This meatless sauce can be easily and quickly made from tomatoes, onions and herbs. You might find this sauce a little spicier than other red tomato sauces. This is because it has large amounts of garlic, oregano, basil, and even chili pepper. Its simplicity and easy-to-make feature allows it to be used in many great Italian dishes.
Besides its traditional use of highlighting the mild taste of pasta such as linguini or ziti, marinara is also a popular dipping sauce for finger foods like fried mozzarella cheese sticks and calzones. This sauce can be used by you to add a little zest to meat dishes such as chicken, veal parmigiano, pork steaks, and grilled seafood. You can also use it to replace mustard or mayonnaise in a burger or a chicken filet sandwich and perhaps relish the food more. Despite being easy to make, there are currently hundreds of types of marinara in the market. The popularity of the sauce may be due to recent research, which revealed that cooked tomatoes are rich in lycopene, an antioxidant that may help reduce the risk of certain types of cancer.

Origins of Marinara Sauce

Marinara is derived from the Italian word marinaro meaning “of the sea” and marinara sauce loosely translates into “the sauce of the sailors”. It originated with sailors in
Naples in the 16th century, after the introduction of tomato by the Spaniards. In those days of no refrigeration it was in great demand among the cooks on the ships for two reasons. Firstly, because the absence of meat and high acid content of the tomatoes would not spoil the sauce, and secondly, because it was easy to prepare.

Preparation of marinara sauce

Ingredients

6 pounds ripe Italian-type tomatoes
1 cup very finely minced onion
1/2 cup very finely minced celery
1 cup very finely minced carrots
1/2 cup olive oil
1 teaspoon sugar

Seasonings - Added according to taste

Ground white pepper
Ground coriander
Dried marjoram
Dried basil
Dried oregano
Salt

Drop tomatoes into boiling water, a few at a time. Let the water return to a boil, then remove the tomatoes and drain. Peel and chop.
Cook the onion, celery, and carrots in the olive oil, in a large covered saucepan, over medium-low heat for about 15 minutes, stirring a few times. Uncover and stir, over the heat, for 5 to 10 minutes more, or until the vegetables are very soft and lightly gold.
Add the tomatoes, sugar and pepper and simmer gently, covered, for 15 minutes.
Puree the sauce through the medium disc of food mill. Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often. Add salt to taste. You can add a little hot sauce to add a little more kick.
If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.
Cool the marinara and refrigerate it. It will keep, refrigerated, for about a week, or for several months if frozen.

by: Chris McCarthy

Spicy Crab

Makes 4 Serves


Ingredients :

500 gm Crab ( Medium Size )
3 tsp Black Pepper
2 flakes garlic
2 tsp fenugreek
2 Onion big size
3cloves
1 piece cinnamon
4 tomatoes
500 ml coconut milk
2 tbs chopped coriander leaves
1 LemonSalt, as required
1 tsp chili powderoil

Preparation :

Wash the crab thoroughly and site aside. Powder the fenugreek speeds and grind the pepper with garlic to a paste. Grind the tomatoes and extrac the juice. Slice the onions. Pour oil in a wok, and after the oil is hot, add cloves, cinnamon and fenugreek powder. Now add garlic paste and stir for 2 minutes. Add onions and fry till golden brown. Add tomato extract and the crabs. Mix well and allow it to boil for a fiw second. Pour the coconut milk, salt, and let the crab cook in it, till the gravy dries out. Garnish with coriander leaves and halves of lemon.

Spicy Crab Cakes

by: Luke Indran


Good golly, these seafood specialty delights pack such a ferocious taste wallop that once you start popping them, you'd be hard pressed to stop! My zesty crab cake wonders make the perfect New Year's party appetisers or family gathering fillers, so by all means dig in liberally, to welcome 2006 with a bang...

SPICY CRAB CAKES

2 lg. eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers, drained
1/3 c. mayonnaise

In medium bowl, whisk eggs until blended. Stir in crabmeat, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat.

In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. Yields 12 servings.

How spicy foods can kill cancers


Chilli pepper
Capsaicin in some peppers, attacks cancer cells' mitochondria
Scientists have discovered the key to the ability of spicy foods to kill cancer cells.

They found capsaicin, an ingredient of jalapeno peppers, triggers cancer cell death by attacking mitochondria - the cells' energy-generating boiler rooms.

The research raises the possibility that other cancer drugs could be developed to target mitochondria.

The Nottingham University study features in Biochemical and Biophysical Research Communications.

The study showed that the family of molecules to which capsaicin belongs, the vanilloids, bind to proteins in the cancer cell mitochondria to trigger apoptosis, or cell death, without harming surrounding healthy cells.

We believe that we have in effect discovered a fundamental 'Achilles heel' for all cancers
Dr Timothy Bates

Capsaicin was tested on cultures of human lung cancer cells and on pancreatic cancers.

Lead researcher Dr Timothy Bates said: "As these compounds attack the very heart of the tumour cells, we believe that we have in effect discovered a fundamental 'Achilles heel' for all cancers.

"The biochemistry of the mitochondria in cancer cells is very different from that in normal cells.

"This is an innate selective vulnerability of cancer cells."

He said a dose of capsaicin that could cause a cancer cell to enter apoptosis, would not have the same effect on a normal cell.

Cancer Research UK recommends reducing your risk of cancer by eating a healthy, balanced diet, with plenty of vegetables and fruit
Josephine Querido

Potential Drugs

The fact that capsaicin and other vanilloids are already commonly found in the diet proves they are safe to eat.

This could make development of a drug containing them a much quicker and cheaper process.

Dr Bates said: "Capsaicin, for example, is already found in treatments for muscle strain and psoriasis - which raises the question of whether an adapted topical treatment could be used to treat certain types of skin cancer.

"It's also possible that cancer patients or those at risk of developing cancer could be advised to eat a diet which is richer in spicy foods to help treat or prevent the disease."

However, Josephine Querido, cancer information officer at Cancer Research UK, said: "This research does not suggest that eating vast quantities of chilli pepper will help prevent or treat cancer.

"The experiments showed that pepper extracts killed cancer cells grown in the laboratory, but these have not yet been tested to see if they are safe and effective in humans."

Cancer Research UK recommends reducing the risk of cancer by eating a healthy, balanced diet, with plenty of vegetables and fruit.

Dr Bates added that the mitochondria in cancer cells could also be targeted by other compounds.

He said the investigation and development of anti-mitochondrial drugs for cancer chemotherapy was likely to be "extremely significant" in the fight against cancer.

From :
(news.bbc.co.uk)

Spanish Spicy Food


How To Make Spicy Gazpacho Soup.
by: Linda Plummer

Home-made soups are so good for you - all that nourishing stock and chock-a-block full of vitamins and minerals. But ... who on earth could face boiling bones for hours on end during the scorching Spanish summer weather, not to mention preparing the soup once the stock is made? I don´t think it would tickle anybody´s fancy to then have to tuck into a piping-hot soup!

For this reason, the Spanish came up with their wonderful, ice-cold soup - gazpacho - beautifully colorful, packed with goodness, cheap and simple to prepare, no cooking and ... most important of all, an absolute delight to drink.

Traditional gazpacho originates from romantic Andalucia - that large, exotic southerly region of Spain which is home to such extensive Arabic influence.

The chilled, raw soup was originally made by pounding bread and garlic with tomatoes, cucumber and peppers but, nowadays, your electric blender renders this effortless! Olive oil endows it with a smooth, creamy consistency and vinegar adds a refreshing tang - just what you need when life gets too hot to handle!

The spicy soup should be served in true Spanish style with small bowls of accompaniments - finely chopped peppers, cucumber, onion ... even hard-boiled eggs and croutons, if you feel up to it! Guests will then sprinkle what appeals to them on the soup.

Traditional gazpacho is tomato-based, with most Spanish families having developed their own, unique recipes. However, nowadays, you will also find gazpacho recipes that have nothing to do with tomatoes - white, almond-based gazpachos, fruit-based gazpachos, etc.

Do you suffer from insomnia? Could be that drinking gazpacho is the answer, for in Pedro Almodovar´s 1987 film "Mujeres Al Borde De Un Ataque De Nervios", various characters help themselves to the soup and promptly fall asleep!

However, don´t fall asleep just yet as you haven´t read over the recipe!

Ingrediants for 4 servings:

  • 4 ripe tomatoes
  • 1 onion
  • ½ red pepper
  • ½ green pepper
  • ½ cucumber
  • 3 cloves garlic
  • 50 g bread
  • 3 dessertspoons vinegar
  • 8 dessertspoons olive oil
  • Water
  • Salt/pepper
  • ¼ chilli pepper (optional)

Garnishings:

  • 2 hard-boiled eggs
  • ½ finely chopped onion
  • ½ finely chopped red pepper
  • ½ finely chopped green pepper
  • ½ finely chopped cucumber

Method:

  1. Break up bread and soak in water for 30 minutes.
  2. Skin tomatoes, remove seeds and stalks from peppers.
  3. Peel cucumber, onion and garlic.
  4. Chop onion, garlic, tomatoes, peppers and cucumber.
  5. Place in electric blender.
  6. Squeeze out excess water from bread and add to blender.
  7. Add oil and vinegar.
  8. Blend well.
  9. If necessary, add sufficient water for soup-like consistency.
  10. Pour into a bowl with ice cubes.
  11. Fridge for a couple of hours.
  12. Serve in bowls, with garnishings in separate dishes.

Gazpacho is best enjoyed sitting in the shade, looking out onto an azure sea, blue sky and golden sun and sands!

Wasabi and Sesame Grilled Chicken

Just a mouthful of flavors. Lemon, soy sauce, sesame and Wasabi combine to overwhelm your tastebuds and clear your sinuses.
Makes 4 servings

Ingredients:

4 boneless chicken breasts
Sesame Marinade (recipe follows)
3/4 cup Wasabi Sesame Dipping Sauce (recipe follows)

Preparation:

Prepare the marinade according to the recipe. Marinate the chicken for 45-60 minutes at room temperature. Once the chicken is in the marinade, begin the Wasabi sesame sauce. Grill the chicken for 4-5 minutes on each side, on your grill until browned and the meat is firm. Serve chicken on 4 warm plates with some steamed or fried white rice. Drizzle a little of the sauce over the chicken and serve some on small plates or in a small dipping bowl on the side of each.