Soak ancho chiles in warm water to soften. Place all ingredients, except for the salmon, in a food processor or blender. Puree mixture until chiles are very fine. Pat salmon dry and coat with the chile paste. Place on a broiler pan and broil 4 to 6 inches from heat for 10 minutes. Salmon should flake easily with a fork. I have yet to try this recipe on the BBQ grill at home, so if you try it let me know of the outcome.

From: ChefChile@aol.com aka "John"
Posted By:
Post Date: Tue, 3 Feb 1998

Salt and freshly ground pepper to taste, also a little sugar if sour! Cook about 8 ozs of linguine to ala dente and keep warm. Heat a skillet or a wok and add the olive oil, then add the garlic, peppers and the asparagus, and stir fry for about two minutes, then add the prawns, and cook until just pink...combine the broth, lemon juice, lemon zest, ginger and the cornstarch, water mix, and add this to the wok, stirring until it thickens a little...place the pasta in a large pasta dish and add the contents of the wok to it tossing well, and serve immediately....freshly grated parmesan or romano on top. This is a great dish, all the flavors come through, including the habs Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Tue, 10 Nov 1998

* For the steaks: they should be 8-10 ounces and 1-inch thick each. Use Swordfish, Halibut or Salmon steaks. 1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times. 3. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil. 4. Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will depend on your grill and the heat of the coals. * To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.

From:   Jo Anne Merrill
Posted By:   Ben, webmaster@recipeway.com Via: http://www.recipeway.com/
Post Date:   Monday, March 13, 2000

Mike Note; Salt Cod, soak for 24 hours and Gently rinse, to remove most but not all of the salt. Do not break up fish. Put the potatoes in a large pan of cold, salted water, cutting any large potatoes in half or quarters first. Bring the water to a boil and simmer until the potatoes are just tender when pierced with a fork, 15-20 minutes. Drain and when cool enough to handle,, peel away the skin. Set aside. In a heavy pan such as a Dutch oven, heat the olive oil over medium heat. Add the onions, reduce the heat to very low and slowly saute about one hour. Stir occasionally, watching that the onion doesn't burn. A few dribbles more of oil may be necessary. Pre-heat oven to 300F degrees. Turn up the heat, add the garlic and tomato and cook, stirring constantly until the mixture becomes thick and the liquid is substantially reduced, about 10-15 minutes. Add the ham, parsley, pepper, cinnamon and cloves, then gently stir the cod, potatoes, jalapenos and their juice into the tomato mixture. Transfer to a 1 to 2 quart casserole, preferably clay, sprinkle with the olives and bake for 30 minutes. Bacalao a la Viscaina can be made ahead and re-heated in a 300F oven for 20 minutes or until thoroughly hot.

From:   Chile Head Mailing List
Posted By:   "Phillip Waters"
Post Date:   Tue, 26 Jan 1999

Combine 1 cup of the flour with the cayenne, salt, sugar and baking powder in a medium bowl. Add beer all at once and whisk until smooth. Set aside at least 1/2 hour. Heat oil to deep-fry temperature (350/) in a large saucepan. Test oil by sprinkling a few drops of batter and if they rise to the surface, the oil is ready. Toss the shrimps in the flour for dusting and toss to coat evenly, then pat off excess. Drop a few at a time first in the batter then into the hot oil and fry until lightly golden and crispy-- about 2 minutes. Remove with a slotted spoon and drain on paper towels.
Serve immediately with the following dipping sauce.
Yield: 6 servings

CHIPOTLE HONEY DIPPING SAUCE

In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer. Cook, slowly, covered for 15 minutes, then puree in a blender until smooth transfer to a small bowl and add honey and vinegar. Serve at room temperature as a dipping sauce with shrimps.
Yield: 2 1/2 cups

From: TOO HOT TAMALES, SHOW #TH6184, (Food TV.Com)
Posted By: Robert Lusk
Post Date: 10/27/98

1. Season the eggs and flour with salt and pepper. Place the tortilla chips in a food processor and pulse until the chips are finely ground. Place the eggs, flour and ground tortillas in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper.

2. In a large sauté pan, heat the oil over medium-high heat. Dredge each snapper fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge in the ground tortillas and sauté for 3 minutes on each side. Drizzle with the Poblano Vinaigrette and serve immediately.

Poblano Vinaigrette

In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper. The dressing can be refrigerated up to 1 day ahead. Bring to room temperature before serving..
4 servings

From: BOBBY FLAY
Posted By:Boiling Water
Post Date: 2/4/98

Thoroughly rinse clams, then place in a single layer in a baking pan. Add water to a depth of 3 inches; sprinkle on cornmeal or breadcrumbs. Let soak at least 30 minutes so clams will exchange the sand in their shells for the meal or crumbs. Meanwhile, ignite coals in a barbecue grill. Melt butter in a saucepan; squeeze juice from lemon wedges into the butter & keep warm. To cook clams, place directly on to hot coals, 3 or 4 at a time; cook just until shells pop open. (If coals aren't yet hot enough for cooking your steaks, chops or other main course meat, you can leave the coals mounded to cook the clams.)

To eat, remove clams from the shells with a fork, dip in melted butter, then Very Hot Shrimp Cocktail Sauce,if desired.
NOTE: Discard any clams that don't open.--- DO NOT EAT THEM!!!

From: "Hotter Than Hell" by Jane Butel       "Hotter Than Hell" by Jane Butel
Posted By: Christopher E. Eaves, cea260@airmail.net
Post Date: Tue, 31 Mar 98

Preheat the oven to 350 ƒ. Season the fish all over with salt and pepper and place in an oil-lined ovenproof baking dish. To make the salsa, combine all of the ingredients in a blender or food processor and puree. Pour the salsa over the fish in the pan and bake 8 to 12 minutes, until the thickest part of the fish is done. Serve hot with lemon wedges and salsa spooned on top.
Serves 6

From: Susan Feniger and Mary Sue Milliken
Posted By:Pepper Fool
Post Date: 2/4/98

Here's my method for Catfish Meuniere. If you want it to be catfish pecan "whatever", take the fishy (which I recommend soaking in some milk or buttermilk; helps take away the "fishy" catfish smell, if there is one) and dredge in flour seasoned as you like it (usu. way to put in cayenne/grnd. chiles), dip in an egg wash, press into some fairly finely (hhmmm...; and I prefer to take half, or less, of the pecans I'm going to use and grind them up into a fine powder which I mix w/the pieces rather than add breadcrumbs or the like) broken up pecans, and then pan-fry the fishy in butter, oil, or a mixture of the two. If the pecans begin to burn, pop the pan in the oven to finish, assuming it's an oven-safe pan, mind you. If you don't want the catfish pecan encrusted, don't do the above and cook the fishy with whatever method you desire and then... Anywho, eat dat cat...

From: Rael
Posted By:Rael
Post Date: Mon, 02 Feb 1998

Rinse shrimp under cold running water and pat dry. Place in a mixing bowl with lime juice, 1 tablespoon jalapeno, 2 tablespoons red onion and sprinkling of salt. Toss well to coat. Spoon into plastic bag, press out air and seal tightly. Refrigerate, turning from time to time to distribute lime juice , until shrimp are opaque, about 1 hour.
When ready to serve, toss shrimp with remaining 1 tablespoon jalepeno and remaining 2 tablespoons red onion, cucumber, avocados and cilantro. Taste and adjust salt. Serve with Tortillas.

From: Los Angeles Times. Food Section
Posted By: Pepper Fool
Post Date: 7/11/98

Tonight I just could not figure out what to do with last nights roast chicken, which I had taken all the meat from, then cooked it down for stock....After a long deliberation with myself, and checking out MasterCook, and all my cook books and my head, I finally went with my head, and this is the result:
First the cornbread:

Preheat the oven to about 400F and put a one and a half qt casserole dish in with the 2 tbls of butter or marge, and let it melt and get the casserole dish hot...Combine the corn, cornmeal,flour, eggs, soda ,salt. milk, oil, chiles, and about half the cheese, and mix until well combined...when the casserole is hot pour this into it and put back in the oven for about 45 minutes...check this at about half an hour and put the remaining cheese on top, then back into the oven.
The rest of the mess:

Make roux with the flour and the milk, add a sprinkle of salt, add the chopped cilantro, the onion, the chiles, and mix into a smooth cream sauce, on medium heat, add the shrimp, stir it in, and then add the chicken....taste and add Calvin's until the heat range is in your neighbourhood....sprinkle with a good dollop of paprika, a tbls of dry sherry, well mixed in and serve with the corn bread, which is now ready to come outta the oven. Enjoy. Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Mon, 25 Jan 1999

I've seen them in the frenetic Friday toluca market every time I've been there: pieces of catfish, carp or little, minnowlike charales, bathed with a sharp red-chile sauce, packed into several layers of husk, and turned on a griddle until charred. The picante flavors of the fish and the smoky overtones from the blackened husks are delicious.

For the recipe that follows, I've taken this humble fish snack (found predominately in Central Mexico and Michocan) and turned it into a dish to serve at the table. It is quite an attractive presentation and a delicious blend of uncommon flavors. I call for the traditional taco garnishes----fresh coriander (cilantro) and onion---because I serve the dish with hot corn tortillas and encourage each person to make tacos with the tasty strips of fish. Accompany it with Pueblan Rice and set out a big Mixed Vegetable Salad to start, if you want. Pecan Pie with raw Sugar is good for dessert; beer, Mexican Sangria or Sparkling Limeade are my choices for beverage.

1. Soaking the husks and marinating the fish. Put the cornhusks to soak in boiling water as directed on page 177. Cut the fish into 3-inch sticks that are 1/2 inch wide. Place in a non-corrosive bowl, measure in 6 tablespoons of the adobo paste and mix gently but thoroughly. Cover and refrigerate at least 2 hours.

2. The fish-filled cornhusks packages. Choose the 18 largest cornhusks: They should be 6 inches across on their widest end; if any fall short, two may be laid together, overlapping at least 2 inches. From the extra cornhusks, tear off twenty-four 1/4 inch-wide strips and tie them together in pairs, making 12 long ones. Divide the fish into 6 equal portions.

To form the packages, spread 1 teaspoon of adobo paste over 2 x 3-inch area on the wide end of a husk. Lay half of one portion of fish in a single layer over the adobo-covered part of the husk. Lightly sprinkle with salt and top with the remaining half-portion of fish. Lightly salt again, then spread with a teaspoon of adobo paste. Bring the uncovered sides of the husk up around the fish, tucking one under the other. Fold the unfilled, narrow end of the husk up over the filled portion, then flip the package over onto the wide end of another husk (open-end toward the center). Wrap the long sides of the new husk up around the package, overlapping them. Fold the narrow, un-filled portion of the husk up over the filled part, then flip the package over onto the wide end of yet another husk and wrap the package again. Lay the finished package flap-side down and tie it twice around its width with 2 of the cornhusk strips. Form the rest of the fish-filled packages in the same manner

TRADITIONAL VARIATIONS
Shrimp Adobados: Peel 1 pound medium-to-large shrimp segments, leaving the last shell segments and tails in place; devein them. Mix the shrimp with 1/3 cup adobo paste, cover and refrigerate for several hours. Just before serving, stir in 1/2 teaspoon salt and 3 tablespoons vegetable oil. Place in a single layer on an oiled baking sheet. Slide under a preheated broiler for a couple of minutes, turn the shrimp and broil several minutes longer.
YIELD: 6 servings for a light meal with substantial accompaniments

From: Authentic Mexican, Rick Bayless, Morrow © 1987
Posted By:Boiling Water
Post Date: 2/4/98

1. Lightly dust salmon with chili rub.
2. Heat butter in skillet over medium heat and saute salmon, about 2 minutes each side or until desired doneness. Meanwhile, heat or toast tortillas.
3. To assemble taco, fill tortillas with cabbage and 3 chili strips each. Place salmon atop cabbage and chilies and top with Jalapeno Lime Sauce and cilantro. Fold tacos and serve with lime wedges. Makes 2 tacos.

To make sauce:
1. Place all ingredients in blender and blend until smooth. Chill and use as a salad dressing or dip for tortilla chips.
Makes 3-1/2 to 4 cups.
Cook's note: Chili-rub spice blend can be found in the supermarket spice section.
Substitute Ancho or New Mexico Chile powder, garlic powder, salt, pepper, dried oregano..(or be creative)

From:  
Posted By:  
Post Date:  

Heat tortillsa and keep soft. (Nuke or steam) Bring water to boil, add lemon jjuice, peppercorns, salt, and cook 2 min. Add shrimp, cook till pink and done, drain cool and peel. Prepare chipolte butter--Puree together butter, 6 shrimp and 1 1/2 T chipoltes, and set aside at room temp. Just before serving, toss remaining shrimp with rest of chipolte puree, and heat in skillet.
Put three tortillas on plate, add 8 shrimp, top with butter. Sprinkle with green onions, and serve with the Ranchero Sauce. Garnish each plate with avocado slices.

From: Mark Miller--COYOTE CAFE COOKBOOK
Posted By:
Post Date:

Sauce:
Puree everything to a pesto consistency.

Shrimp:
Heat the oil in a large pan. Add the shrimp and saute until opaque. Remove and keep warm. Deglaze the pan with wine and reduce for 1 minute.. Add the cream and reduce to a sauce-like consistency. Stir in 2-3 tablespoons of the pumpkin seed paste. Season with salt and pepper. Serve drizzled over the shrimp.

From:   Texas Monthly
Posted By:  "David Cook", zeb@austin.rr.com
Post Date:   Mon, 1 Nov 1999

Saute onion, red and yellow bell peppers, celery and jalapeno in olive oil over medium heat until soft, 8-10 minutes. Set aside to cool.
Beat 3 eggs in small bowl. Beat remaining 3 eggs in another small bowl and set aside. Combine onion mixture, parsley, 2 1/2 cups panko crumbs, 3 beaten eggs, lemon juice, paprika, cayenne pepper, white pepper and salt in large bowl. Gently mix in crab meat, being careful not to break up large pieces. Divide mixture into 12 equal portions and form into 3-inch patties. Coat each crab cake with flour, dip in reserved beaten eggs, then coat with remaining panko crumbs. Repeat with each cake.
Heat oil for frying 1/2 inch deep in skillet over medium heat and fry cakes until golden brown, 3-4 minutes per side. Or heat oil in deep fryer to 350 degrees and fry until golden brown, about 2 minutes.

From: Clearwater Seafood
Posted By: Chile Head Mailing List
Post Date: ???

Process Sauce ingredients till smooth -Set aside.
Flour fish, combine crumbs and Coconut. Dip fish in beaten eggs and coat with crumb mixture -press crumbs into fish. Chill fish for 1 hour to set coating. Shallow fry 2 min each side drain and drizzle with sauce.

Now i would put some sauce around the fish and run a circle of Coconut milk/cream around the outside and do that swish Knife thing to make it look pretty .But then again i would also soak my dessicated Coconut in the Coconut milk/or cream for an hour to give more flavour .,and also whip a bit of candied Ginger into the sauce ,not much ,just a hint . But then again you probably would do much the same.......
To serve 4-6 ? this all depends on whether your Country club members still eat Nouveu Cuisine or go for broke .

From: Twas Offered From the Land of Oz
Posted By:lukasz
Post Date: Fri, 09 Jan 1998

Mix the ground conch with green pepper, onion, salt, black pepper and baking powder. Stir in the tomato paste and flour. Shape into balls and spoon into hot oil. Fry until golden brown. Serve with cocktail sauce.NOTE: I like to add 2 TSP. hot sauce to the batter.

From: The Orange Bowl Cookbook.1983) - - - - - - - - - - - - - - - - - - S. Schwartz, Pub.
Posted By: Aunt Salli
Post Date: Wed, 01 May 1996

Saute bell pepper and onions in oil until tender but not brown. Stir in tomatoes, bay leaf, tomato sauce, thyme, clove, Tabasco, salt & pepper. Cover and simmer 15 min. Discard bay leaf. Arrange fish in non stick shallow baking pan, sprayed with cooking spray. Spoon tomato mixture over fish. Bake, uncovered in preheated 375 F. oven for 15 minutes or until fish flakes easily with fork. Serve over hot brown rice.
Makes 6 servings.
265 Calories per serving

From: Gelsons Market
Posted By:Robert L
Post Date: 1/4/98

• 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: ???

Add lime or lemon juice to some water and wash fish in it. Dry fish thoroughly. (if not driedproperly, hot oil will splash on you when frying)When absolutely dry, coat both sides of the fish with the combined salt and black pepper and se setaside on paper towels.Heat oil in a frying pan to boiling point and fry fish until both sides are crisp. Set fish aside in abowl.In a saucepan combine vinegar, sliced onions, peppers, pimento seeds, whole black peppergrains and bring to a boil. Simmer until onions are tender and remove from fire and cool. Pourover fish and leave steeping overnight.If Sprats or Goat Fish are used, do not slice.

From:  
Posted By:   The Exotic Kitchen

Post Date:  

Seasoning Mix:

• 1 t Cayenne pepper
• 2 t ground black pepper
• 1 t salt
• 1 t thyme leaves
• 1/2 t paprika
• 1 t rosemary leaves
• 1/2 t onion powder
• 1/4 t basil
• 1 t crushed red pepper
• 1 1/2 TB chopped garlic

• 1 Tb clarified butter
• 1 1/2 Tb chopped garlic
• 1 Lb. shrimp, peeled with tail left on
• 2 Tb fresh lemon juice
• 1 1/2 Tb Worcestershire sauce
• 2 level Tb seasoning mix
• 3 to 4 Oz. domestic beer
• 3 Tb butter

Make Seasoning: Mix all seasoning ingredients together. Reserve remainder for next time you make recipe.

Make Shrimp: Heat clarified butter in saute pan. Add garlic and saute until golden. Add shrimp and toss. Immediately add lemon juice, worcestershire sauce and seasoning mix. Toss again, then add beer. Reduce heat and simmer for 30 seconds or until shrimp are pink and tender. Remove from heat and stir in butter until melted.

Serve in bowls with French bread for dipping.

Origin: First Street Grille - Jacksonville Beach Florida
Posted By: Gary Warren
Post Date: Fri, 04 Jul 1997

Put fish(check for bones first, into dish)chop up the tomato after taking skin off with hot water(should not have to explain that) add onion, garlic, chiles,cumin, salt, place in pan with a little olive oil and cook for about five minutes, until reducd somewhat, add fish pieces on top of sauce and sprinkle with Calvins or Savina or whatever that is HOT and cook until fish is cooked but still firm, remove fish, reduce sauce, put fish back, and serve....really neat dish, in a fairly short length of time, some mex cookbook, mostly Doug...Cheers, Doug in BC.

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Thu, 23 Apr 1998

Take about two lbs of fresh cod, or a like firm fleshed fish, sprinkle with flour, salt and cayenne pepper, both sides and let rest in fridge..Make sauce...3 fresh tomatoes, peeled and chopped, 2-3 Jalapenos, seeded and chopped, 1 medium onion, chopped, 3 tablespoons of shredded fresh ginger at least, 2 finely chopped garlic cloves....little chicken stock...simmer until thick and vegs cooked..add flour if too thin. Meanwhile, take fish, and fry in a little olive or peanut oil, until browned both sides, put in a warm oven while the sauce cooks....serve with rice, and with a broccolli and cauliflower stir fry. LIKE WoW, even Hendrix would be impressed! Cheers, from the Old Man Of B.C. Doug Oh, salt and black freshly ground pepper to taste.

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Thu, 19 Feb 1998

I had 8 reasonable sized tomatillas sitting staring at me on my counter, making me feel guilty for not using them, and telling me that if I did not use them soon, they would end up as compost, or worse! So I stuck them into a pot with about 1 cup of water and two serranos, simmered them until they were cooked, left them sitting in the water and went and did other things.(Itook their raincoats off first!) So then I turned them into a green sauce, adding two garlic cloves, two slices of onion, chopped fine, one cup of cilantro, chopped up(does NOT taste like soap, I checked, YUK)one tsp of oregano(Mex, of course)a little salt, and spun it all in the blender, then cooked it in a pot for about 15 minutes, let sit, until I decided what to do with it! Went out shopping, found a beautiful chunk of halibut, so took that home, poached it in a little water that the tomatillas had cooked in, and then removed the bones, and let it sit. Greased a little casserole dish(this fish was about a lb) and chunked the fish into it, then put some of that tomatilla sauce over the fish, and let it sit for awhile so it could ponder on its sins that brought it to green end.

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 16 Apr 1999

Saute shallot, bell pepper and jalapeno in olive oil in medium pan until peppers are tender, about 5 minutes. Add tomatoes, capers, olives and salt and pepper to taste and cook until pulpy, about 5 minutes. Place fish in oiled baking dish. Spoon on tomato sauce. Bake at 400 degrees until fish is white and firm throughout, about 30 minutes. Sprinkle with cilantro and serve with Lemon-Scented Rice.

2 servings. Each serving without rice:
194 calories; 393 mg sodium; 38 mg cholesterol; 8 grams fat; 9 grams carbohydrates; 25 grams protein; 1.12 grams fiber.

LEMON-SCENTED RICE

Combine rice, chicken broth and zest in medium pan. Bring to boil. Reduce heat to low, cover and simmer until rice is tender, about 18 minutes. Stir in jalapeno, lemon juice and salt to taste.

2 servings. Each serving:
286 calories; 734 mg sodium; 1 mg cholesterol; 1 gram fat; 59 grams carbohydrates; 9 grams protein; 0.41 gram fiber.

From: LA Times
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Mon, 24 Nov 1997

• 2 lb. fish (any firm white fish)
• salt to taste
• 1 tsp. turmeric powder
• 1 tsp. coconut milk
• 2 tsp. ginger, grated
• 1 onion, finely grated & ground
• 1 egg, beaten
• 1 tsp. black pepper, ground
• 2 Tbs. butter, melted, warm (or oil)
• 2 tomatoes, sliced 1/4 inch thick
• 1 lb. green chiles, whole, stems removed
• 6-inch banana leaf (one 6-inch piece of banana leaf, or aluminum foil)
• 2 tsp. lime juice

Clean fish and cut into pieces. Dry well. In a bowl, mix salt, turmeric, coconut milk, ginger, onion, egg, black pepper, and warm butter. Marinate fish in this mixture for 30 minutes.

Cover the bottom of a casserole with half the green chiles, arrange fish on top, pour on the marinade, spread a layer of tomato rings then the remaining green chiles over the fish, then cover with the banana leaf.

Grill or bake for 20 minutes in a moderately hot oven.

When fish is cooked, sprinkle with lime juice and serve with rice.

Origin: (The Indian Cookbook, Prava Majumder, ISBN: 9971 65 167 X, 1980
Posted By: ???

SALMON:
Run your fingers over salmon to find any pin bones and pull them out with tweezers. Brush the paste over salmon on both sides. Use full amount for spiciest effect, less for milder flavor. Sprinkle over salmon on both sides. Season with salt to taste. Brush with olive oil and let rest at room temperature at least 15 minutes before grilling. Add some mesquite chips of a small piece of wood to the coals; when it starts smoking, place the salmon on the grill, skin side down. Cover with a baking tray or disposable roasting pan to trap smoke. Cook for approximately 6 to 7 minutes on each side. The outside should be nice and brown, the center just barely cooked (very slightly translucent). Serve at room temperature with Mayonesa de Chipotle and Jicama Escabechada.
Yield: 8 to 10 servings
------------------------

CHIPOTLE PASTE:
Place the chipotle chiles and their sauce in a blender or food processor fitted with the steel blade. Process until pureed, about 1 minute. Add the garlic, oregano, oil, and process on pulse until combined but still slightly chunky.
Yield:1 cup
-----------------------

CHIPOTLE MAYONAISE:
Combine mayonnaise and chipotle paste. Taste for seasoning and add salt if desired. Refrigerate unless using at once.
Yield: 1 cup
----------------------

JICAMA ESCABECHADA:
Blanch the diced carrot in boiling water for 2 to 3 minutes. Drain thoroughly. Place all the ingredients in an earthenware or glass bowl and toss to combine. Let marinate, refrigerated, at least 4 hours or preferably overnight. Serve at room temperature.
Yield: 4 servings (6 cups)

From: Zarela Martinez, Food-TV, SHOW #DJ9163
Posted By: Food TV.Com
Post Date:

Ono is a fish native to Hawaii which is available here on the west coast. It is a firm white fish that I'd say is a cross between swordfish and shark. Since our honeymoon in Hawaii last year, this has become our favorite fish.

ONO STEAKS:
Drizzle steaks with olive oil. Sprinkle with chile powder, herbs, bread crumbs and rub in. Season with salt and pepper (Do this both sides). If the herb, bread crumb mixture seems a bit dry spray a bit of the vegie spray on the steaks. (I do this anyway). Grill on medium heat for 4 minutes a side.

SALSA:
Mix together and let sit for an hour.

From:   PepperFool
Posted By:   PepperFool Via: Chile Head Mailing List
Post Date:   7-99

This recipe is a very tasty remedy.

Place all ingredients, except shrimp, in a large pot and bring to a boil. Add shrimp and remove from heat. Let stand about 20 minutes. Drain and chill shrimp.

From: Judith Stone, Mad about Peppers
Posted By:Judith Stone
Post Date: 20 Jan 1998

1. In a food processor, whirl cocount, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.
2. Rinse and drain shrimp. Thread onto 4 flat metal skewers (10 to 14 in.)
3. Brush shrimp with paste. Be sure to reserve some for serving.
4. Place shrimp on a BBQ grill over a solid bed of medium-hot coals or on a gas grill set at medium hot (can hold hand at grill level for no more than 3 seconds); close lid on grill. Cook shrimp, turning once, until bright pink but still moist (about 2 minutes a side).
5. Serve with reserved sambal paste.

From:   ???
Posted By:  
Post Date:  

Cut cleaned squid tubes lengthwise to open; lay flat on a cutting board. Holding a long sharp knife at a slight angle to the board, score the inside of the squid tube diagonally in one direction every 1/4 inch. Turn the squid 1/4 round and score again to produce a crosshatch pattern. Repeat with all squid. Be careful not to cut all the way through. Cutting along score lines, cut each squid tube crosswise into 3/4 inch wide strips. (The scoring will make each strip curl when cooked.)

Combine marinade ingredients in a medium bowl. Add squid and stir to coat; set squid aside. In separate small bowls, combine chili seasoning and sauce ingredients; set aside.

Place a wok or 10 to 12 inch frying pan over high heat. When hot, add 1 tablespoon of the oil and swirl to coat cooking surface. Add squid and stir until opaque, 3/4 to 2 minutes. Transfer squid to a bowl.

Add remaining tablespoon of oil to wok. Add chili seasoning and stir until fragrant, about 10 seconds (press lightly on whole chilies to release their heat).

Add celery, bell pepper, onion and bamboo shoots and stir for 2 minutes. Stir in sauce mixture, cover and cook 1 minute more. Return squid and their juices to the wok and add cornstarch mixture. Stir until sauce boils and thickens slightly. Serve over rice. Makes 4 servings.

Per serving: 239 Calories, 16 g Protein, 19 g Carbohydrates, 2 g Saturated Fat, 3 g Monounsaturated Fat, 6 g Polyunsaturated Fat, .3 g Omega-3 Fat, 198 mg Cholesterol, 735 mg Sodium.

Note: Shrimp, scallops, cubed swordfish or halibut may be substituted for the squid.
Yield: 4 servings

From: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93
Posted By:Glen G. Hosey
Post Date: Mon, 10 Jun 1996

Masa:

Masa:
Mix the masa and water on medium for 5 minutes. Refrigerate 1 hour. Continue mixing adding shortening 2 T at a time. Mix for 5 minutes until the dough is tight. Add remaining ingredients and mix until thoroughly combined. Do not over mix.

Lobster:
Divide masa into 6 parts and mold into rectangular shapes. Cut 6 squares of plastic wrap and lighty brush with olive oil. Put masa on wrap and fold sides in making an envelope packages. Steam for 15 minutes. Let rest 5 minutes.
Kill the lobsters, remove tails, crack claws so that meat is in one piece. Cut out tail cartilage and dice tail meat. Sautee lobster in butter for 3 minutes. Turn heat to high, add cognac and flambe until alcohol is gone. Add cream and paprika. Remove lobster with slotted spoon. Turn heat to medium and reduce sauce by 1/2. Return lobster to sauce. Remove tamales from wrap and press into lobster tails. Place on a plate and spoon Newburg around each tamale, not on top of. Garnish with cilantro.

From: Tamalesby Miller, Pyles & Sedlar
Posted By:
Post Date: December 7, 1998

In a blender, puree the mangoes, wine and orange juice until smooth. Strain through a medium stainer and stir in the habaneros, which should make about 2 cups.

Grill or broil the grouper fillets. Warm the mojo through and place about 1/2 cup on each plate and place the fish on top. Enjoy!

From:   St. Petersburg Times, Chef Norman Van Aken
Posted By:   Judith Stone, madpepco@gte.net Via: Chile Head Mailing List
Post Date:   Sat, 20 Jun 1998

In this dish the prawn can be served warm, right off the grill or at room temp as part of a summer buffet, You can either peel the prawns, as suggested, or grill them with the shell on which makes them harder to handle at the table but adds a lot of flavor. To grill shell on, simply take a pair of scissors and snip the shell along the back so that you can remove the sand vein.

Peel and devein the prawn, leaving the tail segment and its shell intact. Whisk the remaining ingredients together and marinate the prawns for up to 2 hrs in the refrigerator. (The prawns will toughen if they marinate too long; be careful not over marinate). Skewer, if desired, to facilitate grilling.

Grill or broil the prawns quickly approximately 1 to 2 mins per side, until they begin to turn pink. Be careful not to overcook, prawns should remain slightly transparent in the middle. Divide the salsa among the plates and place the prawns on top. Garnish with cilantro sprigs and avocado slices.

MELON-PINEAPPLE SALSA

Gently combine the melon, pineapple, serrano, and onion in a bowl. In a separate bowl, whisk together the olive oil, garlic vinegar lemon juice and honey. Season with taste with salt and pepper. Just before serving, combine the oil mixture with the fruit and gently toss with the cilantro.

Recommended wine:The melon pineapple salsa is particularly embellished by the tropical fruit flavors of Gewurztraminer, Riesling or Chenin Blanc

Note:For additional flavor, lightly oil and grill slices of pineapple, about 2 mins on each side, before cutting them up
Serves 4 as an appetizer or lunch

From: "From the Earth to the Table", John Ash, EP Dutton © 1996
Posted By:
Post Date: 2/4/98

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

I experimented with a Mexican-style fish stew last night. It was a fish-potato-onion-carrot chowder, on a base of green chiles with roasted poblano, skinned and cut into strips. I used Emeril's technique of shaving corn off the cob and pan-roasting it. The fish was orange roughy, hake, bay scallops, and shrimp.

This was one of those recipes that cooks everything separately, and combines it all at the end. I blanched the shrimps, then peeled them and put the shells is the stock pot with the Usual Stockpot Suspects (onion, celery, carrot, turnip, bay leaf). I simmered redskin potatoes together with baby carrots, roasted corn and onion and garlic in the heavy Le Creuset, roasted the poblanos over a gas flame, and cut the fish into bite-sized pieces.

Once the stock had simmered long enough for its vegetable flavors to come out, I strained it into the Le Creuset and added everything else. Then it needed to simmer only long enough to cook the fish.

This was just a first attempt; I'll try to develop this into a repeatable recipe.

From:   Alex Silbajoris, 72163.1353@compuserve.com
Posted By:   Chile Head Mailing List
Post Date:   Sun, 18 Apr 1999

The sweetness of fresh mango and the slight spiciness of fresh poblano chiles go together in a wonderful way. The surprise: The dish is served cold.

STUFFED CHILES

VINAIGRETTE and ASSEMBLY

* Make slit in 1 side of each roasted chile. Remove veins and seeds carefully without tearing chiles. Soak chiles in water to cover with few drops vinegar while preparing filling and vinaigrette.

* Heat butter and 1 1/2 teaspoons olive oil in saucepan. Add onion and cook until tender, 2 to 3 minutes. Add crab meat and 1 tablespoon chives and cook 1 minute.

* Heat remaining 1 1/2 teaspoons olive oil in skillet. Add chopped mango and saute until softened, 2 to 3 minutes. Add crab mixture and stir to blend. Season to taste with salt and pepper. Cool.

* Drain chiles. Stuff each with about 1/4 cup filling.

VINAIGRETTE and ASSEMBLY
* Peel mangoes and cut into chunks. Puree in food processor or blender. Place in saucepan and cook over low heat, stirring, until thickened, 5 to 7 minutes. Remove from heat and cool.

* Blend thickened puree, vinegar, stock, mango nectar, garlic and salt and pepper to taste in food processor or blender until smooth. Gradually add olive oil, blending until emulsified. Check seasoning and add sugar if needed. Chill.

* Place spoonful of vinaigrette on 6 chilled salad plates. Top each with Stuffed Chile. Bathe chiles with additional vinaigrette. Sprinkle remaining 1 tablespoon chopped chives over all and decorate each with 1 thyme sprig. Dust with freshly ground pepper.

6 servings.
Each serving: 228 calories; 1,414 mg sodium; 20 mg cholesterol; 12 grams fat; 25 grams carbohydrates;9 grams protein; 1.09 grams fiber,

Origin:
Posted By: Judy Howle AT Flavors of the South Recipes for "heat lovers"
Post Date: Sun, 05 Oct 1997

Combine the orange peel, orange juice, lime juice, chili and garlic in glass pan. Add fish, cover and refrigerate 1 hour. Preheat oven to 450 degrees. Discard marinade and arrange fish on baking sheet. Sprinkle lightly with salt and bake 10 minutes per inch of thickness, until just cooked through. Makes 4 servings.

Per serving: 166 calories, 33.1 grams protein, 1.4 grams fat, 1 percent calories from fat, 3.4 grams carbohydrates, 210 milligrams sodium, 79 milligrams cholesterol. Analysis by The Seattle Times.

From: CATHY THOMAS, The Orange County Register
Posted By: Leslie Duncan, duncan@vianet.on.ca
Post Date: Thu, 24 Sep 1998

Mix the above 4 ingredients and add 1/4 cup of the stock...set this aside. Prepare a pot of boiling water, and give the oysters a bath, lasting only a minute. Remove them and dry them off on paper towel, then dredge them in cornstarch.
Deep fry the oysters, and remove to keep warm. Place 1 tbls peanut oil in wok, and heat to hot. Put ginger, garlic, habs and half of onions in wok, and stir fry, until fragrant, then add the oyster sauce mixture, adding a little water if it starts to get too thick, then return the oysters to the wok. Do not overcook the oysters when deep frying them, it is best to do these in a wok in a little peanut oil, and remove when getting brown...Sprinkle the rest of the green onions over this dish, and place over shredded lettuce if desired. Serve with Thai rice, or fried rice, which is what I did tonight, Indonesian style, with trassi and peanut butter...Yowee! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date:

In large skillet, heat oil. Add garlic and saute 1 minute, stirring until lightly browned. Add sea scallops and saute on medium-high heat 4 minutes, or until browned on both sides. Add tomatoes, scallions and chiles and stir to combine. Add tequila carefully, since it may flame up as you add it. Bring to a boil and allow to reduce slightly. (The scallops create their own juices.) Add hot sauce, salt and lime juice and stir. Lower heat to just above simmer and stir in butter, moving pan entire time. When butter is incorporated into sauce, remove from heat and serve immediately. Garnish with lime wedges.
Serves 6

From: THE GREAT HOT SAUCE BOOK by Jennifer Trainer Thompson, © 1995
Posted By:CompuCook website
Post Date: 12/10/97

1. In a bowl, soften cream cheese and stir in chives walnuts habs and celery.
2. Add 2 tsp lemon juice and spices and mix well.
3. Spread mixture on salmon slices and season with pepper, roll up to form neat rolls
4. Place a cucumber slice on each cracker and place a salmon roll on each cucumber.
5. Drizzle with remaining lemon juice and garnish with chives and dill if desired. 4 servings (or 2, burp!) :)

salmon rolls may be prepared up to a day in advance, but wait until just prior to serving to construct the end product.

From: DC Hotluck Recipe
Posted By:Mark P. Stevens
Post Date: Wed, 5 Jun 1996

Combine seasoning mix ingredients in small bowl. Preheat a heavy 5-qt pot over high hear for 4 min. Add the butter, bell peppers, onions, celery, garlic, ginger, chiles, and seasoning mix. Cook stirring and scraping the bottom of the pot frequently, until the veggies are wilted and browned, and the mixture is sticking to the bottom, about 10 min. Add the tomato paste and stir constantly until the tomato paste begins to stick hard, about 5 minutes, then immediately stir in the stock.

Scrape the bottom to loosen any brown bits and add the tomatoes. cook, stirring frequently, for 10 min, then add the shrimp. Bring just to a boil,reduce heat to medium and simmer just till shrimp is opaque and plump, about 3-5 minutes. I had with rice, would be good w/ angel hair pasta too! See ya!

From:   Chef Paul's Fiery Foods
Posted By:   Valerie, seabreeze@concentric.net, Via: Chile Head Mailing List
Post Date:   Thu, 07 Jan 1999

bake at 350 F --15 minutes -dont over cook! take off stove
Add juice of 2 oranges and zest of 1 add 1 cup chopped Cillantro sit 2 minutes
Garnish with Orange segments stuffed olives and bread triangles fried golden brown..

From:
Posted By:lukasz
Post Date: Fri, 17 Oct 1997

In a medium saucepan infuse 700ml coconut milk with 2 stalks lemon grass cut on the bias, 1 crushed coriander root, 1 knob Thai ginger [Galangal] peeled and finely sliced, 1 crushed clove of garlic and a pinch if white sugar . Bring to the boil then throw in 400g salmon, cut into 2.5 cm cubes . poach one minute then stir in 3-4 tbsps fish sauce, juice of 3-4 limes, 6 small crushed chilles [prik kii nu suwan] and 8 kaffir lime leaves. remove from heat and serve with steamed jasmine rice. It should be soupy and taste sour,salty and hot.. poultry, mushrooms or ocean trout can be substituted for the salmon...
serves 4-6

From: Chef David Thompson, Possibly Sydney Morning Herald
Posted By:lukasz
Post Date: Wed, 16 Jul 1997

Thaw the prawns, or not if not frozen! Put oil in pan and simmer onions, and the mushrooms, add a little flour when mushrooms start to sweat, and then add the chicken stock....sprinkle with the hab powder...more if you wish...one teaspoon of this stuff will add FIRE naturally, seeing as who made it! You should now have a nice mushroom gravy to which you will add the prawns...I used 8 prawns for two, more if you wish...these were deep fried with a batter, so were pretty big. When I added them to the gravy, they all swelled up, of course, and there was sufficient for two. Another half cup of chicken stock to the boil, very little salt, pinch of hab powder, half cup of cous cous, turn off heat and let stand for ten minutes...serve with the other mess.

From: Doug Irvine
Posted By: dougandmarie@home.com
Post Date: Mon, 12 Apr 1999

• 1 pound medium shrimp
• 8 tablespoons butter
• 1 large garlic clove -- mashed
• salt and pepper
• 1/8 cup cooking oil
• 1 cup onion -- thinly sliced
• 2 cups tomatoes, red ripe -- chopped
• 1 teaspoon oregano -- crushed
• 1 chiles serranos -- sliced

Wash the shrimp thoroughly. Shell and devein. Wash again and dry in paper towels. Stir-fry in the butter in a medium skillet, with the mashed garlic added, for 2 or 3 minutes. Add a little salt and pepper but be careful if you are using salted butter. Set aside.

In a large skillet heat the oil and saute sliced onion, stirring constantly. When onion is limp, add the chopped tomatoes with 3 or 4 tablespoons of water and season with salt and pepper to taste. Allow to cook over moderate heat, stirring occasionally, and correct seasoning before adding the crushed oregano. Cook 3 more minutes, covered, and add the shrimp and the chile slices.

Remove from heat and serve in the skillet or a heated serving dish. Remove the chile slices and save for the chile eaters.

Serving Ideas : Serve with fresh lemon or lime slices and rice.

Origin: Mexican Family Cooking by Aida Gabilondo, ISBN 044944547X (Out of Print)
Posted By: ???

Makes enough dressing for one dozen oysters. But as Chef Blauberg said, "With the right dose of cucumber, lime juice and scotch bonnet peppers, one dozen oysters should be enough to get the juices flowing for two adults."

In a stainless steel bowl whisk together the lime juice, sugar, mustard, dill and chile pepper. Slowly incorporate the lime juice. Mix in the onion and cucumber. Cover and refrigerate for 20 minutes in order for the flavors to mingle. Shuck the oyster and top with a teaspoon of dressing.

From: Erik Blauberg, Chef of '21' Club, New York City
Posted By:
Post Date: 2/2/98

Cayenne up some flour as hot as you can stand/like it. Double coat the catfish in the flourmix (flour -> egg wash -> flour) and deepfry (best) or panfry (careful to not tear/rip the coating off; may have to brown and finish in oven). Heat a saute pan, toss in some (1/2 oz-ish) ghee or straight butter and heat. Throw some julienned/chopped ham (cooked..say 2 oz.) into the saute pan, render for a few seconds, and toss in a few each of julienned red and green bell peppers (or your favorite chile...although I've never tried that..), and onion. Saute briefly, add cream (2-4 oz.), reduce, adding a pinch of salt/white pepper, large pinch of cayenne (could add other chile(s), but you want the chile finely ground so the cream will take on the color...or maybe you don't ), and when nice and "saucey", pour it over the kittyfish and eat. Can also toss in a few shrimp in the beginning of making the sauce (before the veggies since they'll cook in seconds) and include them in the sauce/dish.

From: Rael
Posted By:Rael
Post Date: Mon, 02 Feb 1998

1) Toast guajillo chiles on grill then soak in warm water until soft, about 25 minutes.Puree in blender with a little water until smooth. Soak dried chipotles in warm water until soft then seed, devein and cut into strips.

2) Gently saute garlic in a little hot olive oil until soft and fragrant, about five minutes. Combine with chile puree and strips, capers, parsley, coriander, butter, salt, and lemon juice. Cook over high heat until bubbling and most of liquid is evaporated.

3) Season salmon fillets with salt and pepper. Grill or broil until done, about 5-8 minutes. Spoon sauce over salmon, garnish with additional parsley. Makes 4 servings.

Origin: A Toronto restaurant called Iguana
Posted By: Leslie Duncan
Post Date: Thu, 16 Oct 1997

1. Heat a charcoal grill until the coals are white-hot, about 30 to 40 minutes. Coat the salmon steaks with barbecue dry rub.
2. Grill steaks over a medium-hot fire, 4 to 6 minutes per side; sear crosshatched grill marks into each side by turning steaks 90 degrees halfway through cooking time. Check for doneness by making a small cut in center of each steak; fish should be opaque-pink in center. Top finished steaks with Mango-Chile Sauce, and serve. Dry Rub

Combine the ingredients in a small mixing bowl. Generously coat fish fillets, chicken, or meat with the dry rub before cooking.
Yields: 1 cup Mango-Chile Sauce:

Combine all ingredients in a small bowl, and mix well.
Yields: 1 1/2 cup

From: Culinaria Online
Posted By:
Post Date:

With a comal or black iron skillet over medium-high heat, cook the tomatoes until blackened all over. Cool slightly and chop. Puree the garlic and 1 cup of the fish stock together. Heat the oil in a large, deep saute pan and cook the onion over low heat for 15 minutes. Add chopped tomatoes, pureed garlic, lobsters, chile sauce, beer, cilantro, and oregano to the pan. Cover and simmer for 6 minutes. Meanwhile, heat the remaining 3 cups fish stock. Remove lid, add clams and shrimp, and cook for a further 5 minutes. Then add the fish, scallops, and hot stock and cook for another 2 minute. Remove cilantro and bring to a boil. Cut lobsters in half lengthwise. Serve stew in large flat bowls. Garnish with cilantro sprigs and serve with warm tortillas.
Yield: 4 servings

From: Mark Miller--COYOTE CAFE COOKBOOK
Posted By:CompuCook website
Post Date: 12/10/97

Cook scallops in small amount of boiling water 30 seconds; drain. Combine 3/4 cup water, soy sauce, wine, cornstarch, and sugar in small bowl; set aside. Cut each chili pepper open lengthwise, being careful not to cut all the way through; set aside. Heat vegetable oil in hot wok or large skillet over medium heat; add chilies and stir-fry 30 seconds. Remove chilies; increase heat to high. Add onion and ginger; stir-fry 1 minute. Add snow peas; stir-fry 2 minutes longer. Add scallops, chilies, and soy sauce mixture; cook and stir until sauce boils and thickens. Remove from heat and stir in sesame oil. Serve immediately.
Makes 4 servings.

From: Submitted by Janie McKinney to rec.food.cooking
Posted By:Janie McKinney
Post Date: 21 Jan 1998

This is a traditional salad that is strangely filling, and very, very good. Yield is 1lb so you might want to double it...

1. Chop the scallops coarsely but evenly. Place in a nonreactive container (plastic, wood, NOT aluminum) and add lime juice. Cover and marinate in the refrierator for 4 hours. The fish should turn opaque and become firm.

2. Toss in the remaining ingredients and season TT with the salt and pepper. Chill and serve as a salad with tortilla chips

3. If the salad is to be held for more then 2 hours, the liquid should be drained and refrigerated seperately. It can be re-tossed with the salad when it is re-served.

From: Creepy Girl
Posted By:Creepy Girl
Post Date: Mon, 19 Jan 1998

* Green Curry Paste #1
* Green Curry Paste #2

SHRIMP GREEN CURRY
Heat 1 teaspoon oil in large skillet over medium heat until haze appears, 2 to 3 minutes. Add shrimp and salt and pepper to taste and saute until pink, about 3 minutes. Remove shrimp from skillet and keep warm.

Heat remaining 1 teaspoon oil in same skillet over high heat until haze appears. Add curry paste and saute 1 minute. Add onion and red and yellow bell peppers and cook 2 minutes. Add ginger, garlic, lemon and lime zests and cook 3 minutes. Add coconut milk, fish sauce and lime juice and bring to simmer. Cook until slightly reduced, about 10 minutes. Stir in basil and cilantro. Add shrimp and return to simmer. Serve with Stir-Fried Wild Rice.

STIR-FRIED WILD RICE
Bring water and salt to boil in medium saucepan. Add rice and return to boil. Cover, then reduce heat and simmer until rice is tender, about 50 minutes. Drain rice in colander.

Heat canola and sesame oils in large skillet over high heat until haze appears. Add garlic and saute until fragrant, about 30 seconds. Add rice, chicken stock and soy sauce and cook until rice is hot, about 5 minutes.

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

Heat 1 tablespoon of the oil in a skillet large enough to hold the shrimp and saute the onion and garlic until the onion is wilted. Stir in the flour and paprika. Add the tomato sauce, wine, clam juice, red pepper, thyme, bay leaf, parsley, salt, pepper, and sugar. Cover and simmer for 20 minutes.

In a separate skillet heat the remaining tablespoon of oil until it is very hot. Add the shrimp and stir-fry quickly over high heat, about 1 minute. Add the shrimp to the sauce and continue cooking for 4 to 5 minutes.

Serves 4 as an

The sauce can be made ahead and kept refrigerated for several days. Reheat slowly, thinning with a little wine or clam juice if needed.

From:  Adapted from ''Tapas,'' by Penelope Casas (Knopf, 1996)
Posted By:  
Post Date:  

For tomato sauce:

Make tomato sauce:
In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add remaining sauce ingredients and salt and pepper to taste and simmer sauce, stirring occasionally, 45 minutes, or until thickened. Discard bay leaf and in a food processor purée sauce until smooth. Tomato sauce may be prepared up to this point 2 days ahead and chilled, covered.

Make Creole seasoning:
In a small bowl stir together Creole seasoning ingredients.

In a large heavy saucepan cook onion, celery, bell peppers, and jalapeño in oil over moderate heat, stirring frequently, until softened. Add garlic and cook 1 minute. Add Creole seasoning and cook, stirring, 1 minute. Add tomatoes and 2 cups sauce and simmer, stirring occasionally, 30 minutes. Creole sauce may be prepared up to this point 1 day ahead and chilled, covered. Bring Creole sauce to a simmer before proceeding.
Discard bay leaves and add shrimp to Creole sauce. Simmer mixture, stirring occasionally, 3 minutes, or until shrimp are cooked through.
Serve shrimp Creole over rice, garnished with parsley.

From: Gourmet February 1996
Posted By: You Asked For It; The Anchorage, Beaufort SC
Post Date: 12/12/97

Heat corn oil in a deep-fryer to 375 degrees. Deep-fry chiles for about 3 minutes, or until skin blisters. Place in a stainless steel bowl, cover with plastic wrap, and sweat for 20 minutes. Reserve oil and keep warm. Grill or dry-roast the shrimp. (To dry-roast, cook briefly on a comal or in a heavy-bottomed skillet without any liquid or fat.) Peel shrimp and chop into large pieces. Combine in a large bowl with the cheeses, bell pepper, corn, onion, and herbs, and mix well. Divide mixture into 4 portions. Gently peel chiles, cut a lengthwise slit in each, and carefully remove seeds. Stuff with shrimp mixture and roll gently between the fingers to close the opening. Reheat oil to 375 degrees. Dip the chiles in the whisked egg and then roll in the cornmeal. Deep-fry until exterior is dark blue, about 4 to 5 minutes. For a lighter version, you can make the rellenos without frying them. Just heat the stuffed chiles in a 400-degree oven for about 20 minutes, taking care not to overcook the shrimp. Serve with your favorite salsa or with a fresh tomato and basil sauce.
Yield: 4 servings

From: THE GREAT CHILE BOOK by Mark Miller, © 1991, used with permission of Ten Speed Press.
Posted By:CompuCook website
Post Date: 12/11/97

While your skillet heats up for sauteeing, take a couple of nice catfish fillets and squeeze a fresh lime over one side of them. Give 'em a good sprinkling of Old Bay seasoning (discussed on the list in the recent past; a crab boil/seasoning mix). Dust the fillets thoroughly with your favorite chile-inspired powder. (I like ground jalapeno, but ground habs, Calvin's powder, or other blends you like would work just as well.)

Put a little olive oil in the skillet and skootch your fillets around over medium-high heat 'till they begin to brown on the bottoms. Toss in some minced fresh garlic or give the fillets a good shake of garlic powder. Flip 'em over, squeeze in another lime and season the cooked sides just like you did the top. The fillets are done when they're flaky and white throughout.

Although the presentation isn't colorful, my wife and I often eat this catfish over steamed rice that we've drizzled with some of the tart, spicy, savory pan drippings. Salads or steamed veggies go well with it. Wonder if one of Rael's fruit salsas would make a sweet counterpoint to the fish/lime/pepper flavors?

From: Steve Taylor
Posted By:Steve Taylor
Post Date: Tue, 3 Feb 1998

Melt butter and add lime juice.

Rinse clams and drain. In large sauté pan with lid bring remaining ingredients to a boil. Add clams and cover. Cook 5 to 7 minutes or until clams open. Serve with lime butter if desired.
Serves: 5 as an appetizer

From:   Florida Cookbook, http://www.fl-ag.com/
Posted By:   "Dave Hendricks", bvdrangs@enter.net. Via: Chile Head Mailing List
Post Date:   Sun, 18 Apr 1999

PREPARATION
Heat oil in a wok; add ginger, garlic, scalloins, and chile powder. Stir fry for one minute. Add scallops and stir fry until firm and opaque. Add lime juice, ketchup, dry mustard, and sugar; blend well. Add cornstarch and cook until thickened.
Serve on a bed of rice.

From:   Da Firecracker Chilly Place Recipe #55
Posted By:   SBahrd@a-o.com (Stephen Tanner). Via: Chile Head Mailing List
Post Date:   Thu, 12 Mar 1998

This is a common dish in the coastal regions of Peru where fresh shells, or pink and white scallops, are readily available. An excellent way to give a unique touch to everyday noodles.

Preheat an oven to 400 degrees. Cook the noodles in boiling water until done, drain and place in an ovenproof serving dish. Heat the white sauce and add the chiles, orange juice and cheese, and mix well. Pour the sauce over the noodles, toss to coat, and add the scallops. Spread the mayonnaise over the top of the casserole and bake for 10 minutes.

Serves: 4 to 6
Heat Scale:Hot

WHITE SAUCE

Melt the butter and stir in the flour. Cook over a medium heat, stirring constantly, for 2 minutes. Add the milk and cook, while stirring, until thickened. Season with salt and pepper.

Yield: I cup

Origin: Copyright © 1996,Chile Pepper Magazine, All Rights Reserved.
Posted By: ???

For the relish: peel the cucumber; cut it in half lengthwise, seed it and slice it thin crosswise. Bring first 4 ingredients plus 1/2 cup water to boil in a nonreactive saucepan; simmer until liquid reduces to 1/2 cup, about 10 minutes. Strain mixture into a nonreactive bowl and cool it lightly; discard solids. Stir in next 7 ingredients plus 1/4 teaspoon salt and 1/4 teaspoon white pepper.

Sprinkle scallops with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Heat 1 tablespoon oil in a medium nonstick skillet. Working in batches to avoid overcrowding and adding remaining oil as necessary, sauté scallops, turning once, until seared, about 2 minutes.

Spoon a portion of the Cucumber-Banana Pepper Relish onto each plate. Arrange a portion of scallops over the relish and serve immediately.
Makes 4 appetizer servings.

From: Copyright © 1993-1996 Culinaria Online
Posted By:Culinaria Online
Post Date: 1/4/98

Pan fry a small bit of tuna ? 2oz? small bit anyway. Marinate remaining Tuna in oil herbs salt and pepper. Process roughly cooked tuna, anchovies, capers, olives and Habanero. Add mayo and process till just combined. Cover & Chill for at least 3 hours -to allow flavors to develop -then bring to room temp
Grill Tuna 2-3 min each side serve with sauce.
Serve With: Tomato salad and real black olives.
If i wuz there i'd take the pimento out of some green olives and stick a sliver,{don't that send a chill down your back} of Hab in ,and throw those into the salad .

From: Luke in Oz
Posted By:lukasz
Post Date: Fri, 09 Jan 1998

In a small mixing bowl, combine the cornstarch and water and set aside. Heat the oil in a wok until it sizzles, coating the sides. Add the scallops to the wok and cook for about 7 minutes, until the centers of the scallops are clear and white. Stir occasionally. Remove to a warm plate. Add the lemongrass, ginger, chile peppers, garlic, and green curry paste to the wok and cook for 2 to 3 minutes, stirring frequently. Add the coconut milk and soy sauce and bring to a simmer. Stir in the scallops, bok choy, broccoli, and cornstarch mixture. Simmer for 2 to 3 minutes. Serve over rice.
Makes 3 to 4 servings

From: A TASTE OF THE TROPICS by Jay Solomon, © 1991, used with permission of The Crossing Press.
Posted By:CompuCook website
Post Date: 12/11/97

Sambal:

To make the sambal, combine pineapple, chile peppers, vinegar, garlic, brown sugar, and soy sauce in a wok or saucepan. Cook over medium heat for 15-20 minutes, stirring occasionally. Drain the mixture and discard the liquid. Transfer the sambal to a serving bowl. Serve at once or refrigerate until ready to use. To prepare the fish, press the peppercorns into the tuna steaks. Squeeze the lemon over the steaks. Pour the oil into the wok and heat until it is barely smoking. Place the tuna steaks in the wok and cook for 5 to 7 minutes, then turn. Continue cooking until the tuna is cooked in the center. Transfer the fish to warm plates. Spoon some sambal over the steaks and pass the remainder at the table.
Yield: 4 servings

From: A TASTE OF THE TROPICS by Jay Solomon, © 1991, used with permission of The Crossing Press.
Posted By:CompuCook website
Post Date: 12/12/97