* Or use 1/2 a yellow wax pepper or 1 green bell pepper.
** Or use green bell pepper, flavor will not be the same.
***Or more depending on heat level desired.
****Or choppped canned tomatillas. If you have fresh tomatillos on hand, you may use them in place of the canned variety. Remove the husks & stems, then steam for about 5 minutes or until soft; chopp enough to make 1/4 cup.

In a large saucepan, combine beer, water, bay leaves, peppercorns & salt. Bring to a boil; add fish, then cover & turn off heat. Allow to cool, covered, about 15 minutes or until fish is opaque throughout. (The fish cooks as the liquid cools; this extra gentle method of cooking keeps the flesh intact.) Meanwhile, cook fresh corn in boiling water until tender; drain, then cut kernels from the cobs. Combine corn, tomatoes, bell pepper, poblano chile, jalapenos or serranos & green onions; set aside. Then prepare dressing: whisk together salsa or tomatillos, lime juice & oil. Taste & adjust heat; if not hot enough (or you used tomatillos), add jalapeno juice to taste. Toss dressing with vegetables & place mixturein a large salad bowl. Drain fish; gently flake & scatter around edge of bowl. Sprinkle with cilantro if desired.
Makes 4 servings.

NOTES : Authors notes:
Seafood of the Mexican waters, a palette of fresh, colorful vegetables & a Mexican inspired dressing add up to a delightful salad -- a perfect choice for a light entree. It's best to use Spanish olive oil in the dressing, but if you can't find it, substitute any other good quality olive oil.

From: "Hotter Than Hell" by Jane Butel
Posted By: Christopher E. Eaves, cea260@airmail.net. Via: Chile Head Mailing List
Post Date: Date: Thu, 2 Apr 98

In a large mixing bowl, combine all ingredients well. Season to taste with salt and pepper.

From: Bobby Flay and Jack McDavid, GRILLIN' AND CHILLIN SHOW #GR3643
Posted By: Food TV.Com
Post Date:

In a large bowl, combine the peas, scallions, bell peppers, garlic and cilantro. Set aside.
In a small bowl, whisk together the remaining ingredients. Pour over the salad mixture and combine well. Serve.

From: Bobby Flay and Jack McDavid, GRILLIN' AND CHILLIN SHOW #GR3639
Posted By: Food TV.Com
Post Date:

Rinse cactus, drain and place in bowl. Add remaining ingrediants and mix it all up.
Pretty simple eh? You'll love it though! Leave out the peppers and use it as a nice "cool you off salad" with that other spicy fare, or leave in the peppers because, well...we're chile heads, right???

From: Chile Head Mailing List
Posted By: James E. Rose, jerose@bentonrea.com
Post Date: Wed, 28 Oct 1998

in a skillet, cook the beef, green pepper, onion and garlic until meat is no longer pink; drain. stir in the tomatoes and tomato sauce, rice and seasonings. spread to an ungreased 13"x9"x2 "baking dish. top with the cabbage and cheese. cover and bake @350 to 375 degrees until the rice is tender. yeilds 6 to 8 servings.

From: Chile Head Mailing List
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Wed, 17 Mar 1999

Combine basil, garlic, pequin, oil & vinegar in a blender or food processor; process until very well blended. Place zucchini, crookneck squash & tomatoes in a gaily colored salad bowl. Toss together with dressing & sprinkle with pine nuts. Refrigerate about 1 hour before serving, time permitting.
Makes 4 servings.

NOTES : Authors notes:
Summer squash of any kind are great in this; I prefer a combination of baby zucchini & small yellow crookneck squash. The pinyon nutsmake this very New Mexican -- pinyon trees abound in the nearby mountains.

From: "Hotter Than Hell" by Jane Butel
Posted By: Christopher E. Eaves, cea260@airmail.net. Via: Chile Head Mailing List
Post Date: Date: Thu, 2 Apr 98

On the grill, heat a large cast iron skillet until almost smoking add olive oil and onions. Stir onions until cooked. Sear potatoes in skillet with onions for 1 minute, cut side down, or until brown and crisp. Remove from heat and transfer potato mixture to a mixing bowl. Set the skillet aside. In a blender, combine all vinaigrette ingredients except olive oil, and blend until smooth. While the motor is still running, slowly add olive oil in a thin stream until vinaigrette is emulsified. Season to taste with salt and pepper. In the mixing bowl combine the potato and onions. Toss with Lime-Garlic Vinaigrette. Season with salt and pepper. Serve in cast iron skillet.

From: Bobby Flay and Jack McDavid, GRILLIN' AND CHILLIN SHOW #GR3643
Posted By: Food TV.Com
Post Date:

In small bowl whisk together vinegar, lime juice, mustard, chipotles, cilantro & sugar. Gradually whisk in olive oil. Season with salt & pepper. Not very hot but it might help use up those big cans of chipotles.

From:  
Posted By:  
Post Date:  

In a small saucepan combine the orange juice & vinegar. Bring to a boil over high heat; then, reduce the heat to medium-low and simmer vigorously until the liquid is reduced by 2/3, about 25 minutes.

Remove the liquid from the heat, and allow to cool to room temperature. Add the mayonnaise and whisk together until well blended. Add the chipotle, cilantro, cumin and lime juice; whisk together well. Season with salt and pepper.
Yield: about 1 2/3 cups.

As a salad dressing: Toss with a Mexican-flavored salad made with romaine lettuce, sliced avocado, tomato, red onion & cornbread croutons.

As a cold sauce: Drizzle over grilled chicken or fish, spoon over baked sweet potatoes, or paint on bbq ribs.

From: Chris Schlesinger's book "Lettuce In Your Kitchen
Posted By: Leslie Duncan, duncan@vianet.on.ca. Via: Chile Head Mailing List
Post Date: Tue, 03 Feb 1998

Peel the cucumbers and cut crosswise into 1/8 inch thick rounds.
Combine the cucumbers, salt, 1 tablespoon of the vinegar and 1/4 teaspoon of the sugar in a bowl. Turn with a spoon until well mixed. Let stand at room temperature for about 30 minutes.
Take the cucumber slices and squeeze them to remove any excess moisture and place them in a serving bowl. Add the remaining vinegar, sugar and chilies and toss lightly. Serve at once.

From: Culinaria Online
Posted By:
Post Date:

• 1/2 pound medium-size shrimp, shelled and cleaned
• 2 tablespoons fresh lime juice

• 1 1/2 tablespoon Balsamic vinegar
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped chives
• 1 teaspoon minced Jalapeno chile pepper
• 1 teaspoon chopped fresh oregano
• 3 tablespoons olive oil
• 1 tablespoon tequila (optional)
• 1/3 cup seeded, diced cucumber
• 1/3 cup finely diced jicama
• 1/3 cup diced red bell pepper
• 2 cups melon, cut into 1 inch cubes
• Salt and pepper to taste
• lettuce or watercress
• 1 fresh lime, halved

Combine shrimp with lime juice. Refrigerate for 1 hour. Dressing: combine all ingredients except oil. Gradually add oil, whisking in until blended. Just before serving, drain shrimp, then mix with cucumber, jicama, red pepper and melon. Add prepared dressing and toss gently until combined. Add salt and pepper to taste. Line a bowl or platter with lettuce or watercress. Spoon shrimp mixture over the g reens. Squeeze juice of lime halves over top just before you bring salad to the table.

Serves 4.

Origin: 1996 Shepherd's Seeds Catalog
Posted By: ???

Toss all ingredients gently and let marinate for about 1 hour.
Yield: About 6 cups

From: COOKING LIVE, SHOW #CL9259, BASICS OF CHILIES
Posted By: Food TV.Com
Post Date:

Combine all of the ingredients in a blender or food processor and blend well. If you don't have either of these machines then you'll simply need to chop the ingredients very fine and combine in a mixing bowl.
I use this on vegetable and grilled meat salads.
Enjoy!

From: Chile Head Mailing List
Posted By: John "ChefChile" Whalen, ChefChile@aol.com
Post Date: Wed, 9 Sep 1998

*If Belgian Endive is not available, you may substitute 3 cups green bell pepper strips, jicama strips or sliced fresh mushrooms.

Prepare vinaigrette & let stand at least 30 minutes at room temperature. In a jar, combine all ingredients for dressing & shake until well mixed.

To serve, toss endive & bell peppers with vinaigrette. Line a salad bowl with lettuce leaves & top with dressed endive & peppers.
Makes 6 servings

NOTES : Authors notes:
This saalad is unbelievably pretty, with pale, pale green endive & scarlet bell peppers cut in ever so skinny slivers. The salsa can be made hours or even days in advance.

From: "Lettuce In Your Kitchen"by Chris Schlesinger and John Willoughby
Posted By: Leslie Duncan, duncan@vianet.on.ca. Via: Chile Head Mailing List
Post Date: Tue, 03 Feb 1998

Stir together honey-mustard dressing and lime peel. Cover and chill dressing while preparing chicken. Rinse chicken and pat dry; sprinkle with the jerk seasoning In a large skillet cook the seasoned chicken in hot oil over medium-high heat about 6 minutes on each side until browned and no longer pink. Thinly slice each chicken breast.

Arrange warm chicken and mango atop greens on four plates; drizzle with the honey-mustard dressing.
Serves 4.

From: southernfood.miningco.com
Posted By:
Post Date:

Beat mayo, horseradish sauce, olive oil, salt and piquante sauce. Mix all other ingredients in a large bowl and then mix in the sauce. Note that the potatoes should be broken into chunks by the spoon that you are mixing with. Justin seemed to think that it was important to not cut the potatoes, just to break them up as you are mixing.

From: Justin's TV cooking show and I think he said that the recipe was in his book "Easy Cooking".
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Wed, 10 Mar 1999

Mix first 8 ingredients and wisk. Pour over remaining ingredients. Better if made 12 hours ahead.

From: Kit Anderson
Posted By:
Post Date:

Combine all ingredients, refrigerate. Marinate at least four hours. Serve chilled with crackers.
Serves 10

From:
Posted By:The Exotic Kitchen
Post Date: 2/17/98

Place the potatoes in a large Dutch-style oven and cover with water. Bring the pot to a boil and then turn it down to a low boil. Cook the potatoes, uncovered, for 10-15 minutes, testing them by inserting a sharp knife through the center of the potato. The potatoes should just start to yield to the knife. Do not overcook. Drain the potatoes and place them in a large bowl.

Using a sharp knife, cut the potatoes in halves (if they are small) or quarters (if they are large). Sprinkle the vinegar over the tops of the potatoes and then sprinkle them with the chile oil. Toss gently. Add the dill, shallots, pepper rings, and the salt and pepper. Toss gently. Serve warm.

From: Hot & Spicy & Meatless by Dave DeWitt, M.J.Wilan & M.
Posted By: RST G, synapse7@home.com. Via: Chile Head Mailing List
Post Date: Wed, 21 Apr 1999

Scrub potatoes & cut in halves or quarters, depending on size. Cook in boiling water about 20 minutes or until tender. Meanwhile, hard cook eggs 15 minutes, then drain. When potatoes are done, drain well; then immediately add butter to saucepan with potatoes. Cover & set aside until butter is melted; then stir until butter is thoroughly combined with potatoes. Add parsley, jalapenos, jalapeno juice, green onions & radishes; shell & chop hard cooked eggs & fold in. Stir in mustard, mayonnaise, salt & pepper. Taste & adjust seasonings.
Makes 4 servings.

NOTES : Authors notes:
A great way to celebrate the arrival of early spring's delicately pink baby potatoes. We first made this in the country & enjoyed it on the patio with Hotter Than Hell Buffet Barbecued Chicken .

From: "Hotter Than Hell" by Jane Butel
Posted By: Christopher E. Eaves, cea260@airmail.net, Via: Chile Head Mailing List
Post Date: Wed, 1 Apr 98

Place hearts of palm & tomatoes in a medium bowl. Combine oil, vinegar, garlic, salt & crushed chiles in a small bow & pour over vegetables & stir gently to coat evenly. Let stand at room temperature throughout the day, stirring often & spooning dressing over vegetables. About 2 hours before serving, cover & refrigerate. To serve, arrange Boston & red leaf lettuce leaves around edge of a large platter. Place hearts of palm spoke fashion around edge; place tomatoes in center. Drizzle all with dressing & serve.
Makes about 10 servings.

NOTES : Authors notes:
Simple to prepare & lovely to look at, with a flavor that enhances any spicy hot entree. I'm especially fond of serving this salad at buffets, as an accompaniment to 2 or more casseroles. It makes for a cozy, lingering evening; guests can eat as often & as much as they wish, & the hostess can relax, since nothing wilts or gets cold (just keepthe hot dishes warm on a warming tray).

From: "Hotter Than Hell" by Jane Butel
Posted By: Christopher E. Eaves, cea260@airmail.net, Via: Chile Head Mailing List
Post Date: Wed, 1 Apr 98

Across Central and West-Central Mexico bowls of chile strips, often roastes poblanos mixed with half-pickled onions, show up on tables to offer a spicy accent to a fried steak or soft taco. That wonderfully textured combination- soft, spicy chile against sharp, crunchy onion- makes an easy transition into an elegant first course or light main dish, especially when tossed with smoked chicken or fish and nestled in lettuce. In winter, I put the salad together with the chiles still warm. For causual summer entertaining, it's great as a cold buffet dish.

Though a crusty bolillo roll would be the typical accompaniment to a salad elegantly served in Mexico, I'd still choose warm corn tortillas. And a beer seems less appropriate to me here than does chilled Hermitage blanc (or other Rhone or Rhone-style white- Viognier, Marsanne, Rousanne) or full Sauvignon Blanc.

1. "Deflaming" the raw onion. Separate the onion into rings, then mix with the vinegar in a small bowl and let stand for 15 to 20 minutes (this takes away some of their bite).

2. Making 2 cups Essential Poblano Rajas. Roast the chiles directly over a gas flame or 4 inches below a very hot broiler, turning until blackened on all sides, about 5 minutes for open flame, about 10 minutes for broiler. Cover with a kitchen towl and let stand 5 minutes. Peel, pull out the stem and seed pod, then rinse briefly to remove bits of skin and seeds. Slice into 1/4-inch strips.
In a large (10- to 12- inch) skillet, heat the oil over medium to medium-high, add the white onion, and cook, stirring regularly, until nicely browned but still a little crunchy, about 5 minutes. Add the garlic and oregano, toss a minute longer, then stir in the chiles and just heat through. Taste and season with salt. Cool, if not planning to serve the salad warm.

3. Finishing the salad. Add the red onion mixture to the rajas. Stir in the optional chopped thyme and fish or chicken. Taste and season with a little more salt if needed.

Line 4 plates with the lettuce leaves. Spoon 1/4 of your aromatic, spicy concoction in the center of each plate, sprinkle with cheese and garnish with sprigs of thyme if you have them. Set them before you guests and pass warm tortillas.

Serves 2 as main dish, 4 for appeitzer.
Advance Preparation- The onion can sit in the juice in the refrigerator for a day or so before using; the poblano rajas keep for several days when covered and refrigerated.
Variations and Improvisations- You can replace the chicken or fish with 4 cups of cubed potatoes and/or pasrnips that have been tossed with a little oil and salt and roasted on a baking sheet in a 350-degree oven for 25 or 30 minutes, until tender and lightly browned. The smoked fish could be replaced with crab or smoked mussels, scallops, shrimp, turkey or sausage. Replace the bed of lettuce with sliced tomatoes (yellow ones are great here) and watercress. And all sorts of chiles and peppers, from cubanelle to bell, can stand in for the poblanos.

From: ???
Posted By:
Post Date:

In a small container, combine the oil, garlic, ginger, and lemon and tangerine zest, and set aside. Place the sesame seeds in an ungreased sauté pan and toast until golden. In a small bowl, combine all the sauce ingredients and set aside. This may be done up to 8 hours before you begin the final cooking steps. Bring 4 quarts of water to a rapid boil. Lightly salt the water, then cook the Salads according to the instructions on the package. When the Salads loses its raw texture but is still slightly firm, remove from the heat and drain. Return the empty Salads pot to the stove over medium-high heat. Add the oil-garlic mixture and sauté until the garlic begins to sizzle but has not browned. Add the sauce and bring to a rapid boil. Add the Salads and sesame seeds. Stir and toss until evenly combined and well heated. Taste and adjust the seasonings, especially for salt. Transfer the Salads to a heated platter or 4 heated dinner plates. Serve at once. Suggested Accompaniments: Pork chops, Cobb salad, and a walnut fudge cake.
Serves 4 as a side dish

From: HOT Salads by Hugh Carpenter and Teri Sandison
Posted By: Chile Head Mailing List
Post Date:

In a small bowl, combine the sour cream and olive oil, and whisk together (it will look a little curdled, but don't worry). Add the remaining dressing ingredients and whisk to blend (now it should be smooth). Set aside.
In a large bowl, combine the olive oil, garlic, and cumin and mix well. Add the bread cubes and toss well to coat. Put the seasoned cubes on an ungreased baking sheet and bake in a 350 degree F. oven until crisp on the outside but still chewy inside, about 10 minutes.
In a large bowl, combine the romaine lettuce, avocados, tomatoes, and onion. Stir the dressing well, add just enough to moisten the ingredients (there will be some dressing left over), and toss to coat. Sprinkle with cheese and croutons, and serve. Serves 6.
Each serving contains 603 calories, 9g protein, 49 fat, 36g carb, 697mg sodium, 32mg cholesterol.

From: "Lettuce In Your Kitchen"by Chris Schlesinger and John Willoughby
Posted By: DeseretNews.com
Post Date: Tuesday, June 08, 1999

With a spatula, combine the mayonnaise and mustard with the remaining ingredients, except the potatoes, and mix well. Sezson to taste and pour over the warm potatoes.

NOTES : Notes from the book: This summer salad became a Mesa Grill phenomenon after I prepared it on television. Guests request it all the time. It's one of the classics, an American favorite with a southwestern twist.

Risa's notes: As always, make it hotter if you wish. 1/2 jalapeno is pretty lame so add serranos or whatever is your favorite pepper. I always use a whole pepper or 1 serrano since hubby is not a C-H and can't take it too hot.

From: Bold American Food by Bobby Flay
Posted By: RST G, synapse7@home.com. Via: Chile Head Mailing List
Post Date: Wed, 21 Apr 1999

In a small bowl, whisk together all the dressing ingredients.
Place salad ingredients in bowl, pour dressing over top and mix well. Season to taste. The salad will hold up in the refrigerator up to 24 hours. Serve at room temperature.
Yield: 3 cups dressing

From: CHEF DU JOUR, ROBERT WONG, SHOW#DJ9453
Posted By: Food TV.Com
Post Date:

In a very large glass bowl, combine the cabbage, serranos, bell peppers and onion. Combine the remaining ingredients in a saucepan and bring to a boil, stirring until the sugar dissolves. Boil gently for 1 minute, then pour the marinade over the vegetables and mix. Refrigerate for several hours before serving; overnight is best. Before serving, drain the slaw so that the marinade doesn't drown everything else on the plate. Save the marinade to add to any leftover slaw. The leftovers are great and will keep for five days. Each serving provides: Calories, 305; Protein, 2 g; Carbohydrates, 36 g; Fat, 19 g; Sodium, 24 mg; Cholesterol, 0 mg; Dietary Fiber, 3 g. Serves 10 to 12 -
Heat Scale: Medium

From: Hot & Spicy & Meatless by Dave DeWitt, M.J.Wilan & M.
Posted By: Chile Head Mailing List
Post Date:

Method:
Combine all ingredients and let marinade for ten minutes before serving.

From: ???
Posted By:
Post Date:

This is a very strongly flavored dish. I like it a lot - but it is probably not good as an "introductory Thai" dish. There are many flavors - hot, sweet, salty, sour - plus the sting of the shallots/onions, as well as the green cilantro. I hope you try it!

Thinly slice beef, mix with marinade. Marinate for 1 hour at room temp, stirring to coat all. Cook under broiler, pan fry, or grill. (If grilling, slice after it is cooked.)
Mix dressing ingredients, toss with beef. Adjust taste if needed - I prefer mine with more sour, hot, and sweet - and this was a bit salty for my taste.
Wash and tear up 1 head of lettuce, slice tomatoes in half, and thinly slice cucumbers. Arrange lettuce on a plate, scatter tomatoes and lettuce. Using a slotted spoon, transfer beef to the center of the lettuce.

From: Adapted from Nancie McDermott, "Real Thai"
Posted By: Idlewild, idlewild@webspan.net
Post Date: Friday, November 06, 1998

For the peanut vinaigrette, place all ingredients except the peanut oil in a food processor or blender and process while adding the oil gradually, until combined. Cook the rice according the package instructions; then, allow rice to cool to room temperature. In a large saucepan of boiling water, blanch the broccoli for 1 minute. Quickly remove the broccoli from the hot water and immerse in ice water to stop it from cooking further. Repeat this procedure with the carrots and asparagus (leave red pepper raw). Drain all the vegetables and pat dry with a towel. In a small bowl, toss the sliced chicken in the Thai Marinade and allow it to sit in the liquid for 5-10 minutes until you are ready to assemble. To assemble the salad, divide the rice among four plates. Divide and arrange the vegetables and chicken around the rice. Drizzle the vinaigrette over all and garnish plates with the chopped peanuts. For the Thai Marinade: Combine all ingredients in a small saucepan and bring the mixture to a simmer over low heat. Stir well to ensure that the tamarind paste is dissolved, remove from heat, and allow to cool to room temperature before using.
Serves 4

From:   PACIFICA BLUE PLATES by Neil Stuart © 1992, used with permission of Ten Speed Press.
Posted By:   CompuCook website
Post Date:  

* Or more to taste.
** Onions left whole, green tops shredded lengthwise with a sharp knife for 2/3 of their length.

Tear romaine & lettuce leaves in bite size pieces. Carefully remove whole endive leaves from stalk. Enclese greens in plastic bags & refrigerate.In a shallow dish, combine 2 tablespoons each; oil, lime juice & soy sauce. Add beef strips to this marinade, stir well & let stand at least 1 hour at room temperature. To make dressing, in a blender or food processor, combine 1/2 cup oil, remaining lime juice & soy sauce, ginger, brown sugar, garlic & jalapenos. Process until pureed, set aside. In a heavy skillet, heat remaining 2 tablespoons oil. When oil is hot, drain beef strips (reserve marinade); add beef to skilet & quickly stir fry just until browned on outside. Mix reserved into dressing. To serve, place chilled greens in a large heat proof salad bowl; top with hot beef strips. "Rinse" out hot skillet with dressing, scraping down sides & bottom to get any remaining browned bits. Pour over beef, then add cilantro, tomatoes & chopped green onions; toss. Garnish with butterflied! green onions & serve immediately.
Makes 4 servings.

NOTES : Authors notes:
The Thais are masters in achieving subtle flavor combinations, even with the hottest chiles & spices. Whenever in Thailand, I can never get enough of their hot, spicy dishes. This one is an unusual entree salad.

From: "Hotter Than Hell" by Jane Butel
Posted By: Christopher E. Eaves, cea260@airmail.net, Via: Chile Head Mailing List
Post Date: Wed, 1 Apr 98

Combine the shredded cabbage, apples, bell peppers, red onions, and poblanos in a large bowl. Set aside.

In a large bowl, mix the pureed chipotle and the lemon juice. Next add the yogurt, mayonnaise, salt, and red chile powder. Mix well. Pour the dressing over the cabbage, apple, and pepper cole slaw. Toss to coat evenly. Refrigerate for at least 2 hours before serving.

From: Hot & Spicy & Meatless by Dave DeWitt, M.J.Wilan & M.
Posted By: RST G, synapse7@home.com. Via: Chile Head Mailing List
Post Date: Wed, 21 Apr 1999