The Spicy Food Lovers' Cookbook: Fiery, No-Fuss Meals

The Spicy Food Lovers' Cookbook: Fiery, No-Fuss Meals

by Michael Hultquist
The Spicy Food Lovers' Cookbook: Fiery, No-Fuss Meals

The Spicy Food Lovers' Cookbook: Fiery, No-Fuss Meals

by Michael Hultquist


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Spice-Packed Dishes for Sizzling Flavor at Every Meal

Calling all chiliheads! Become a master of spice with these 75 easy recipes for big, bold flavor. Mike Hultquist, creator of the blog Chili Pepper Madness and author of The Spicy Dehydrator Cookbook, takes you head first into the wide world of all things spicy. Explore peppers, like poblanos, jalapeños and cayennes, along with spice blends, hot sauces and more. As you cook your way through exciting, spice-rich cuisines like Mexican, Italian and Indian, you’ll discover how simple it is to layer pepper varieties and spices for incredible depth of flavor.

Learn how to achieve just the right amount of zing, whether mild, medium or sizzling. For a memorable meal that’s low on heat, try Sweet-Chili Glazed Bacon-Wrapped Pork Tenderloin, which mixes sweet red pepper jam with your favorite hot sauce. Bring it up a notch with Shrimp in Fiery Chipotle-Tequila Sauce, which blends deep chipotle flavor with a kick of serrano pepper. If it’s mouth-numbing spice you’re after, go for the All-the-Way Arrabiata, a satisfying pasta dish amped up with pepper infused olive oil and whole ghost peppers. With stews for your slow cooker, burgers for the grill, and eggs for the skillet, it’s easy to enjoy an amazing array of spicy dishes, all day, every day.

Product Details

ISBN-13: 9781624146398
Publisher: Page Street Publishing
Publication date: 10/16/2018
Pages: 192
Sales rank: 131,997
Product dimensions: 7.90(w) x 8.90(h) x 0.60(d)

About the Author

Michael Hultquist is the author of the The Spicy Dehydrator Cookbook and the founder of the blog Chili Pepper Madness. He lives in Lake in the Hills, Illinois.

Read an Excerpt


From the Land (of Intensity!)

You can easily satisfy your spicy-food-loving palate with dinner stars like pork tenderloin, a thick-cut steak or different cuts of chicken. Chicken is a type of protein that absorbs all those powerful flavors you throw at it and gives them right back to you in the most satisfying way.

Pork flavors vary from cut to cut, but it can handle big doses of spice. Red meat like steak or lamb are powerhouses in the kitchen, working to satisfy the heartiest of appetites.

Here I've included several chicken recipes, using different parts of the chicken, as well as a couple of pork dishes that I love. I've also chosen one of my favorite ways to prepare steak, and a recipe for lamb chops that is sure to land a spot on your list of favorites.

Let's spice it up!


10 minutes COOKING TIME
35 minutes SERVES

These bone-in pork chops are generously seasoned, seared and then smothered in a thick, spicy gravy that coats every bite. I use Mexican crema to bring a creamy element to the recipe, but try heavy cream for a more decadent version.

2 tbsp (30 ml) olive oil, divided
4 thin-cut (about ¾" [2-cm]) bone-in pork chops
2–3 tbsp (30–45 g) Creole seasoning blend
1 tsp garlic powder Salt and pepper to taste
1 small sweet onion, chopped
1 red bell pepper, chopped
1 habanero pepper, chopped
3 cloves garlic, chopped
2 tbsp (16 g) all-purpose flour
1 cup (240 ml) chicken stock
2 tbsp (30 g) Mexican crema or sour cream Hot sauce, diced sweet peppers and fresh chopped parsley, for serving

Heat a large pan to medium heat and add a tablespoon (15 ml) of olive oil. Season the pork chops generously with the Creole seasoning, garlic powder, salt and plenty of cracked black pepper. Sear them in the hot pan for 5 minutes per side to get a nice brown color on them. Take them out of the pan and set them aside on a plate.

In the same pan, add a bit more olive oil and add the onion and peppers. Cook them down for a couple of minutes, until they begin to soften. Add the garlic cloves and cook for another minute, or until fragrant.

Stir in the flour and more Creole seasoning, if desired, and cook for another minute; then pour in the chicken stock. Stir it for a couple of minutes, until the mixture thickens up into a gravy. For a thinner sauce, add in a bit more stock.

Swirl in the crema, then nestle the pork chops back into the sauce. Simmer for another 15 to 20 minutes, or until the pork chops are cooked through. Garnish with hot sauce, sweet peppers and parsley.

TWEAK THE HEAT: You'll get some good heat with the habanero pepper. If you'd like to tame the heat, you can either core out the habanero innards, or omit the habanero altogether, though I love this level of heat. You can also easily adjust the amount of Creole seasoning used.


10 minutes COOKING TIME
30 minutes SERVES
HEAT LEVEL Mild–Hot (Depending on your choices of pepper jam and hot sauce)

Your favorite pepper jam makes for a quick and easy glaze when combined with a couple of other simple ingredients. No need to whip one together from scratch. The resulting tenderloin is tender, slightly sweet and big on flavor.

1–1½ lb (450–681 g) pork tenderloin
1–2 tbsp (12–24 g) Cajun seasoning blend
1 tbsp (9 g) garlic powder Salt and pepper to taste
8 slices bacon
¾ cup (245 g) red pepper jam
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) of your favorite hot sauce Side veggies of your choice, for serving

Preheat the oven to 400°F (200°C).

Pat the pork tenderloin dry and lay it flat on a cutting board. Season it liberally with the Cajun seasoning, garlic powder, salt and pepper.

Next, tuck the thinner end of the tenderloin underneath to keep an even thickness, then wrap it with bacon. Try to overlap the bacon, as the bacon will shrink a bit while cooking. Place the tenderloin inside a baking dish or ovenproof pan.

In a medium bowl, combine the pepper jam, red wine vinegar and hot sauce. Spoon about a third of the glaze over the bacon-wrapped tenderloin and gently massage it over the meat. A basting mop works great here.

Bake for 20 minutes, then mop the tenderloin with another third of the glaze.

Place it back in the oven and bake for 10 to 15 minutes for an internal temperature of 160°F (71°C) for medium-well.

Remove it from the oven and let it rest for 3 minutes. Spoon on the remaining glaze. Slice and serve with veggies of your choice, such as roasted carrots or mashed potatoes.

TWEAK THE HEAT: Your heat levels can vary widely based on your choices of pepper jam and hot sauce. Most pepper jams are pleasantly sweet with low levels of heat, if any at all, but hot sauces range wildly in heat. Choose one based on your tastes and heat preferences.


15 minutes COOKING TIME
75 to 90 minutes SERVES

There is nothing complicated about roasting a whole chicken. It just takes a bit of time, though it is almost all cooking time. You'll make short work of the prep by whipping together an easy chili paste that will add big flavor to your bird. Rub it down and pop it in the oven. All you have to do is wait, then eat!

1 (5–6 lb [2.2–2.7 kg]) whole roasting chicken
2 habanero peppers, chopped
4 serrano peppers, chopped
2 jalapeño peppers, chopped, plus extra for roasting
3 cloves garlic Juice from 1 lime
¾ cup (12 g) cilantro, chopped
¼ cup olive oil plus 1 tbsp (75 ml), divided
1 tbsp (6 g) cumin Salt and pepper to taste
3 medium-sized potatoes
½ cup (120 ml) chicken broth or water
1 lemon, quartered Side veggies of your choice, for serving

Preheat your oven to 400°F (200°C).

Wash and pat dry the chicken. Remove any giblets from the cavity.

In a medium bowl, add the peppers, garlic, lime juice, cilantro, ¼ cup (60 ml) olive oil, cumin and a pinch of salt and pepper. Process it to form a thick, spicy chili paste.

Use it to rub down the entire chicken. Lift the skin over the breast to get underneath, and add some inside the cavity. It will add a lot of flavor.

Peel and chop the potatoes and toss them with a tablespoon (15 ml) of olive oil and some salt and pepper. Set them into the bottom of a large baking dish. Pour the broth over the potatoes.

Quarter the lemon and stuff it into the cavity, and set the chicken on top of the potatoes.

Bake the chicken for 75 to 90 minutes, or until it reaches an internal temperature of 165°F (74°C) with a meat thermometer.

Remove from the heat and set on a serving platter for carving. Serve with veggies of your choice.


10 minutes COOKING TIME
6 to 8 minutes SERVES

No need to spend your hard-earned money at the local steak house when you can prepare them at home. Rib eyes are particularly easy to prepare as they cook up in minutes, and they're highly marbled so you are guaranteed a juicy, flavorful dinner. This is served with an easy-to-prepare sauce that is popular in South America.

2 rib eye steaks (8 oz [227 g] each, ¾"
[2-cm]-thick cut)
2 tbsp (17 g) black peppercorns (or just use coarsely ground black pepper)
1 tbsp (18 g) sea salt
1 tbsp (15 ml) olive oil
2 tbsp (29 g) butter Fresh parsley, optional Crushed garlic cloves, optional

¼ cup (60 ml) olive oil
3 tbsp (45 ml) red wine vinegar
1 large red bell pepper (or use hotter peppers, if desired)
¼ cup (15 g) chopped parsley
¼ cup (4 g) chopped cilantro
3 cloves garlic, crushed Salt and pepper to taste

Side veggies of your choice, for serving

First, pat the steaks dry with a paper towel. Coarsely crush up the peppercorns with a mortar and pestle, or use the coarse setting on your pepper grinder. Generously season each side of the steaks with the coarse pepper and sea salt. Use a fork to rub the seasonings into the meat.

In a large pan, heat the olive oil and sear the steaks for 3 minutes, then flip them. Next, melt the butter into the pan. For extra flavor, add in a spoonful of fresh parsley or even crushed garlic cloves. Use a spoon to baste the steaks in the butter.

Cook the steaks for 3 to 5 minutes, until they are done to your preference, while continuing to baste in the butter. Three minutes will give you a nice, medium-rare sear.

Remove the steaks from the pan and set them on serving plates to rest.

In a food processor, add the olive oil, red wine vinegar, red bell pepper, parsley, cilantro, garlic and salt and pepper to taste. Process until smooth. Spoon some of the chimichurri over the steaks and serve them up with your favorite veggies.

TWEAK THE HEAT: Chimichurri is not traditionally hot, though it is filled with big flavor from the combination of oil and herbs. You can very easily toss a hot pepper into the mix, anywhere from a jalapeño to a fiery Scotch bonnet, to up the heat level to your preference.


10 minutes COOKING TIME
40 minutes SERVES

The combination of sweet honey, spicy sriracha and tart lime juice makes for a super quick sauce for chicken legs. Prep is a breeze — just a bit of chopping, whisking and seasoning. All you have to do is pop these into the oven and wait.

6–8 chicken legs
1 tbsp (7 g) smoked paprika
1 tsp cayenne powder
1 tsp garlic powder
1 tsp baking powder Salt and pepper to taste
1 lime, sliced
1–2 jalapeño peppers, sliced Fresh chopped cilantro, for serving

¾ lb (340 g) small potatoes (I used yellow and purple), quartered
1 tbsp (15 ml) olive oil
1 tsp cayenne powder
1 tsp garlic powder Salt and pepper to taste

4 tbsp (60 ml) sriracha
4 tbsp (80 g) honey
1 tbsp (15 ml) lime juice

Preheat the oven to 450°F (230°C).

In a bowl, toss the chicken legs with the paprika, cayenne, garlic powder, baking powder, salt and pepper. Coat them well. The baking powder helps with the overall crispiness. Set them into a lightly oiled baking dish or pan.

In a separate bowl, toss the potatoes with the olive oil, cayenne, garlic powder, salt and pepper. Scatter them into the baking dish around the chicken.

In a medium bowl, combine the sriracha, honey and lime juice. Brush the sauce on the chicken legs. Top everything with the lime slices and jalapeño pepper slices.

Bake for 10 minutes, then reduce the heat to 350°F (180°C) and continue to bake for 30 minutes, or until the chicken legs are cooked through. They should register 165°F (74°C) internally.

Sprinkle with fresh cilantro before serving.

HOT TIP: You can speed up the recipe a bit by heating a cast iron or other oven-safe pan on the stovetop first, then browning the chicken legs and potatoes in the pan before baking.

TWEAK THE HEAT: Add a bit more spice factor by making extra honey-sriracha sauce and brushing more on the legs after baking.


10 minutes COOKING TIME
10 minutes SERVES

I'm a sucker for lamb chops. When we go out for special meals, I seek them out on the menu. Luckily for us, they're incredibly easy to prepare at home. I get my lamb chops trimmed and Frenched from the butcher. It saves time and you can pick them up on your way home.

You won't get a lot of heat factor with this dish, but you WILL get huge flavor. The buttery pan sauce is warm and slightly tart, and it clings to every nook and cranny of the lamb. You might need to double up on this recipe — it's so good.

8 lamb chops (½" [1.3 cm] thick, about 2 lb [908 g])
1 tbsp (5 g) red chili flakes, plus more for serving Salt and pepper to taste
3 tbsp (45 ml) olive oil
1–2 small red chilies, sliced
8 cloves garlic, thickly sliced
2 sprigs fresh thyme

3 tbsp (45 ml) white wine
2 tbsp (29 g) butter Juice from 1 lemon
1 tbsp (5 g) red chili flakes
2 tbsp (8 g) fresh chopped parsley, plus more for garnish

Season the lamb chops with 1 tablespoon (5 g) of the chili flakes, salt and pepper.

Heat a large pan to medium-high heat. Add the olive oil and heat through. Add the lamb chops, chili peppers, garlic and fresh thyme. Cook the chops for 3 to 4 minutes per side for a medium cook. Remove the chops and cover them with foil to keep warm. You may need to cook them in batches.

Add the white wine to the pan to deglaze it, scraping up the browned bits with a wooden spoon. Add the butter, lemon juice, chili flakes and chopped parsley. Stir and cook for about a minute.

Pour the pan sauce over the lamb chops and serve them with extra chili flakes and fresh parsley.

TWEAK THE HEAT: If you'd like to bring some extra zest factor, add more fresh garlic or extra chili flakes. Garlic really elevates the flavor and zing.

Chicken Tinga-Loaded BAKED POTATOES

10 minutes COOKING TIME
45 minutes SERVES

Chicken Tinga is a popular Mexican comfort food of shredded chicken that's been simmered in a chipotle-tomato sauce. It is usually served on tortillas as tacos or tostadas, though I enjoy spooning it over a big oven-baked potato for something completely different. I love the combination of flavors. Extra pan-toasted jalapeños for me, please! I used chicken thighs for this dish, though you can use chicken breast if you'd like.

4 medium-sized baking potatoes
2 tbsp (30 ml) olive oil
1 tbsp (9 g) garlic powder
1 tbsp (18 g) salt
1 tsp ground black pepper
1 lb (454 g) chicken thighs, sliced in half

1 tbsp (15 ml) olive oil
1 small onion, chopped
2 jalapeño peppers, chopped
3 cloves garlic, chopped
1 (15-oz [425-g]) can tomato sauce
1 (7-oz [198-g]) can of chipotles in adobo sauce
1 tbsp (9 g) Mexican oregano Salt and pepper to taste

1 tbsp (15 ml) olive oil
2 jalapeño peppers, sliced thin

Shredded pepper Jack cheese and fresh chopped cilantro, for serving

Preheat the oven to 400°F (200°C). Toss the potatoes with 2 tablespoons (30 ml) of olive oil, then rub them down with the garlic powder, salt and pepper. You can go heavy on the seasoning if you'd like. Bake the potatoes for 45 minutes, unwrapped, until soft. The skins should be fairly crispy.

While the potatoes are baking, set the chicken thighs in a large pan and cover with water. Bring to a quick boil, then reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken and shred it with forks. Set it aside.

While the chicken is cooking, heat a pan to medium heat and add a tablespoon (15 ml) of olive oil. Add the onion and peppers and cook them down for about 5 minutes. Add the garlic and cook another minute, until fragrant. Add the tomato sauce, chipotles in adobo sauce, oregano and salt and pepper. Stir to break up the chipotles and simmer for 15 minutes. Add the chicken and simmer until the potatoes are ready.

When the potatoes are done, cut them down the middle, but not all the way through. Use a fork to open them up. Spoon the saucy chicken into the potatoes, then top with the shredded pepper Jack cheese and fresh cilantro.

For the pan-toasted jalapeños, heat a small pan to medium heat. Add the oil and sliced jalapeños. Cook for a couple minutes, until the jalapeños soften and slightly char. Serve them over the potatoes.

HOT TIP: This recipe takes a bit longer because of the baking time for the potatoes, though it's still very easy to make. You can speed up the process by using your microwave to cook the potatoes.

Cheese and Jalapeño STUFFED CHICKEN

10 minutes COOKING TIME
30 minutes SERVES

If you enjoy jalapeño poppers, you'll enjoy this stuffed chicken that takes some of the most popular jalapeño popper ingredients and stuffs them into a chicken breast. The result is a spicy, cheesy combo in every bite. Works for me!

6 oz (170 g) cream cheese, softened
2 oz (57 g) shredded cheddar cheese
2 large jalapeño peppers, diced, plus more as desired
2 tbsp (30 ml) of your favorite hot sauce
2 tbsp (14 g) smoked paprika, divided
2 tbsp (18 g) garlic powder, divided Salt and pepper to taste
4 medium-sized chicken breasts
2 tbsp (30 ml) olive oil Cherry tomatoes (optional)
Fresh chopped cilantro and your choice of veggies, for serving

In a medium bowl, create the stuffing mixture by combining the cream cheese, cheddar cheese, jalapeño peppers, hot sauce, a tablespoon (7 g) of paprika, a tablespoon (9 g) of garlic powder and a pinch of salt and pepper. Mix well.

Next, slice a pocket into each chicken with a small knife. Cut about three-quarters of the way into each chicken breast from the side, careful not to cut all the way through. Spoon the cheese mixture into each pocket and secure the openings with toothpicks.

Season the chicken breasts with the remaining tablespoon (7 g) of paprika and tablespoon (9 g) garlic powder, plus a bit of salt and pepper.

Heat a large pan to medium heat and add the olive oil. Sear each chicken breast for about 5 minutes, then flip to the other side, being careful not to spill out the cheese stuffing. At this point, I like to toss in some extra jalapeño slices and a few cherry tomatoes.

Cook for another 5 minutes to get a good sear, then cover the chicken and reduce the heat. Cook for 15 to 20 minutes, or until the chicken is cooked through completely. It should register 165°F (74°C) internally. Sprinkle on some fresh cilantro and serve with your favorite veggie side.


Excerpted from "The Spicy Food Lovers' Cookbook"
by .
Copyright © 2018 Michael J. Hultquist.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Title Page,
Copyright Notice,
Spicy Smothered Creole Pork Chops,
Sweet Chili–Glazed Bacon-Wrapped Pork Tenderloin,
Three Pepper–Rubbed Roasted Whole Chicken,
Peppercorn-Crusted Rib Eye With Chili Chimichurri Rojo,
Honey-Sriracha Baked Chicken Legs,
Lamb Chops with Garlic-Chili Pan Sauce,
Chicken Tinga–Loaded Baked Potatoes,
Cheese and Jalapeño Stuffed Chicken,
Shrimp in Fiery Chipotle-Tequila Sauce,
Spicy Ahi Tuna Poke Bowls,
Tortilla-Crusted SwordfisH With Salsa Criolla,
Southern Shrimp and Grits,
Easy Crab Cakes with SPICY RÉMoulade,
Jamaican–Spiced Salmon With Coconut-Mango Rice,
Shrimp Fajita Bowls with Cilantro-Lime Rice,
Spiced Tuna Steaks with Pineapple-JalapeÑO Salsa,
Sheet Pan Thai-Glazed Red Snapper With Peppers,
Habanero Popper And Guacamole Smash Burgers,
Szechuan Salmon Tacos With Serrano-Cucumber Slaw,
Turkey Burgers with Horseradish Cream And Pickled Peppers,
Mahi Mahi Tacos with Sesame-Ginger Sauce,
Southwest-Style CheesEsteak Sandwiches,
Buffalo Chicken Sloppy Joes,
Spinach Gouda Melt With Gochujang,
Chicago-Style Meatball Subs With Spicy Giardiniera,
Pan-Seared Shrimp Po' Boys With Spicy Chili RÉMoulade,
Pasta Carbonara With Hot Italian Sausage,
Spicy Chili-Almond Pesto With Soft-Boiled Egg,
Habanero-Pecan-Parsley Pesto Gnocchi,
Fiery Shrimp Scampi With Habaneros,
Creamy Cajun Chicken and Andouille Pasta,
Loaded Taco Pasta,
Pasta with Smoked Andouille, Peppers And Collard Greens,
Cheesy Hot Sausage and Tortellini Skillet With Three Peppers,
All-the-Way Arrabbiata,
Jacked-Up Breakfast Hash,
Chilaquiles Verdes,
Cheesy Chipotle Cheddar Waffles With Avocado Crema,
Chorizo con Huevos with Potato And Black Beans,
Creole-Spiced Steak and Eggs With Creamy Goat Cheese Polenta,
Spicy Pepper Omelets with Whipped Goat Cheese And Sweet Chili Sauce,
Spicy Chili And Spinach Frittata,
Chiles Rellenos French Toast With Spiced Maple Syrup,
Slow-Cooked Corned Beef With Stout Gravy,
Beer Brat Soup,
Roasted Poblano-Tomatillo Chili With Pork,
Slow Cooker Southwest Chipotle Chicken and Poblano Stew,
Spicy Slow Cooker Butter Chicken,
Chunky Fire-Roasted Tomato–Stuffed Pepper Soup,
Spiced Lentil Soup with Spanish Chorizo,
Creole-Style Mac And Cheese,
Baby Back RibS With Sambal Bbq Sauce,
Sweet and Spicy Pulled Pork,
Country-Style Pork Ribs With Sweet And Spicy Cranberry Sauce,
Quick Spicy Potato Mash,
Spicy Caribbean Oxtail Stew,
Huli Huli Chicken Tacos With Pineapple-Serrano Salsa,
Easy Risotto With Hot Italian Sausage,
Chicken Wings With Homemade Buffalo Sauce,
Cajun Chicken And Sausage Gumbo,
Spicy Asian Garlic Pasta,
Bulgogi — Korean Bbq Bowls,
Thai Chicken and Noodles In Spicy Peanut Sauce,
Pan-Seared Scallops over Hot Chili Couscous With Harissa,
Indian Chicken and Sweet Potato Curry,
Sticky Chinese-Style Chicken Wings With Habanero,
Zesty Brazilian Fish And Shrimp Stew (MOQUECA),
Mexican "Holy Trinity" Chili Paste,
Chorizo and Potato Tortas — "Pambazos",
Spicy Chicken Tortilla Soup,
Chipotle-Honey-Tequila Bbq Sauce,
BBQ Pulled Pork Mac And Cheese With Crispy JalapeÑo Coins,
Baked BBQ Chicken Wings,
Spicy Pineapple-Mango Pepper Sauce,
Spicy Pineapple-Mango Shrimp Stir-Fry,
Caribbean-Style Salmon With Coconut-Pineapple-Mango Rice,

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