Displaying posts tagged with

“spicy”

Hot and Spicy Shrimp

I first encountered this mouth-watering dish at the Hunan Garden in New York City’s Chinatown. This is the closest I’ve come to duplicating that restaurant dish.

Hamim – Red Pepper Paste

Hamim is the Kessabtzi Armenian word for this thick, sun-dried red pepper paste, as well as the salad we make from it. In Syria, red peppers were harvested in the fall, ground and dried in the sun to preserve them. The paste was packed into jars and stored. We do this recipe in the oven, but you can try it the traditional way if you have a suitable protected area for sun-drying.
Red pepper paste can be used like tomato paste to thicken and flavor dips, stews, marinades. It’s also just good on bread.

Buffalo Wings

This popular appetizer/snack was created in the mid 70′s at a place called the Anchor bar in Buffalo, NY. The level of heat is determined by how long the wings are dipped in the sauce after cooking.

Chen Ma-po Tofu

Ma-Po Tofu is an authentic Szechuan dish. Enjoyed by Chinese on top of a bowl of white rice, it’s spicy heat makes it a favorite to warm up from the cold. The Chinese say “Ma-Po-Toe”, leaving off the last syllable. I once had such a craving for Ma-Po Tofu that I visited 14 Chinese restaurants in Tucson, AZ – one every night for two weeks – to see who had the best! This dish can be made with or without the pork.

Sal’s Sassy Sauce

A favorite from my years at the University of Rochester. “Sal’s Birds” rivaled pizza as a late night meal. This is my best imitation of Sal’s secret recipe sauce. Serve warmed sauce over fried chicken, seafood, grilled ribs, etc.

Hamim Red Pepper Salad

Served as a salad or dip, hamim is a delicious blend of flavors with peppers and walnuts. Hamim is very similar to the Arabic dip called muhammara. In a Turkish restaurant, you will find a dish called Salad Ezme, which is also very similar to hamim