The Essential Hot Spice Guide

by Dave DeWitt

Overview

People have been spicing up their foods ever since cooking began. And it's a trend that's heating up all across the country. Now, Dave DeWitt, the esteemed Pope of Peppers, presents his must-have guide to the tastiest and healthiest combos from the worlds of powerful plants and creative cuisine.

Product Details

ISBN-13:	9781948749350
Publisher:	Terra Nova Books
Publication date:	12/15/2018
Sold by:	Barnes & Noble
Format:	eBook
File size:	2 MB

About the Author

Dave DeWitt is an associate professor in Consumer and Environmental Sciences on the adjunct faculty of New Mexico State University, and also serves as chair of the Board of Regents of the New Mexico Farm and Ranch Heritage Museum.

His interest in chile peppers and spicy foods which has helped make Dave one of the foremost authorities in the world has led to such best-sellers as The Whole Chile Pepper Book, The Pepper Garden, The Hot Sauce Bible, The Chile Pepper Encyclopedia, and The Spicy Food Lover's Bible.

Table of Contents

Introduction: Why Cooks Spice Up Their Foods 1

Part 1 Roots: Ginger, Horseradish, and Wasabi 5

Ginger 7

Ginger Recipes 15

Simple Crystalized Ginger 15

Ginger Beer 16

Spicy Ginger Garlic Green Beans 18

Ginger Scones 20

Ginger Ale 22

Mandarin Orange Chicken Salad with Sesame Ginger Dressing in a Crispy Noodle Bowl 24

Horseradish 27

Wasabi 33

Horseradish and Wasabi Recipes 37

Prepared Horseradish 37

Creamy Horseradish Sauce 38

Wasabi Sauce for Beef or Fish 39

Wasabi Oyster Po' Boy Sandwiches 40

Horseradish Soup with Toasted Pumpernickel Croutons 42

Zhua Chao Yu (Fried Ginger Prawns) 44

Wasabi Mayonnaise 46

Horseradish Potato Salad 48

Horseradish "Paté" 50

Part 2 Pods: Chile Peppers and Their Condiments 51

Chile Recipes 63

Asian Chile Paste 63

Chile Vinegar 64

Piri Piri Oil 65

Chipotles Adobados (Chipotle Chiles in Adobo Sauce) 66

The Earliest Mole Sauce 68

Sambal Oelek (Hot Chile and Lime Condiment) 70

Part 3 Seeds: Mustard and All Kinds of Pepper 71

Mustard 73

Mustard Recipes 79

Cracked Black Peppercorn Mustard 79

Dijon-Style Mustard 80

Coarse-Grained German-Style Beer Mustard 82

Chipotle Lime Mustard 84

Creole Mustard 86

Sweet Corn Chowder with Mustard of Choice 87

Gravlax with Spicy Mustard Sauce 88

Bayou Shrimp and Wilted Spinach Salad with Triple Mustard Dressing 90

Mustard Dill Bread 92

Ginger Plum Sauce Mustard 94

All Kinds of Pepper 95

Black Pepper Recipes 105

Steak aux Trois Poivres 105

Cracked Black Pepper Sugar Almonds 107

Asian Black Pepper-Braised Short Ribs 108

Peppercorn Pulao with Toasted Cumin Seeds 110

Tangerine and Cracked Black Pepper Sorbet 112

Fresh Margarita Strawberries with Tequila and Cracked Black Peppercorns 113

Part 4 Powders: Spice Blends, Rubs, and Curries 115

All About Spice Blends, Rubs, and Curries 117

Spice Mix Recipes 130

Ancho Chile Dry Rub 130

Chili Powder 131

Dry Jerk Seasoning 132

Bafat (Hurry Curry) 133

Nam Prik Gaeng Ped Thai Red Curry Paste 134

Goan Pork Vindaloo 136

Barbecued Brisket 139

Jamaican Jerk Pork 142

Texas "Chili Queen" Chili 144

Part 5 Resources 147

Further Reading 149

Seed and Plant Sources 149

Websites 149

Chile Pepper Suppliers and Online Hotshops 150

About the Author 151