Thai Chile and Artichoke Pasta Salad

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This unusual combination of ingredients makes a salad that is hearty enough to be served as an entree as well as a side dish. I always prepare this salad a day before I plan to serve it to ensure the flavors are combined. A word of caution though, the salad seems to increase in heat the longer it sits. So make the dressing a little on the mild side or the salad may become too hot to enjoy.

Ingredients

  • 1 6 ½-ounce jar marinated artichoke hearts, drained and liquid reserved

  • 2 to 3 Thai chiles, stems removed, or substitute serrano chiles

  • 2 tablespoons lemon juice, fresh preferred

  • 3/4 teaspoon dried oregano

  • ½ teaspoon dried oregano

  • 2 cloves garlic, chopped

  • Freshly ground black pepper

  • 4 cups cooked rotini pasta

  • 2 cups thinly sliced fresh spinach

  • ½ cup sliced Kalmata olives

  • ½ cup crumbled feta cheese

  • Garnish: Chopped fresh parsley

Instructions

To make the dressing, put two of the artichoke hearts, reserved liquid, chiles, lemon juice, oregano, garlic, black pepper, and 2 tablespoons of water in a blender or food processor and puree until smooth.

Coarsely chop the remaining artichoke hearts and place in a large mixing bowl. Add the pasta, spinach, olives and feta cheese. Pour the dressing over the salad and gently toss to combine. Cover and chill over night.

Garnish with the parsley before serving.

 

Mongolian Asian Noodle Salad

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This salad makes an excellent first course or a spicy accompaniment to any Chinese meal, meatless or not. This is a very basic recipe can add whatever ingredients you desire such as blanched Chinese pea pods.

Ingredients

For the Dressing:

  • ½ cup vegetable stock or more to dilute

  • 1/4 cup peanut butter

  • 2 tablespoons peanut oil

  • 2 tablespoons Asian garlic chile-based sauce

  • 2 tablespoons red wine vinegar

  • 1 tablespoon Louisiana-style hot sauce

  • 1 tablespoon soy sauce

  • 1 teaspoon grated or minced ginger

  • 1 teaspoon sugar

  • 1 teaspoon toasted sesame oil

For the Salad:

  • 2 cups cooked vermicelli or Chinese noodles

  • ½ cup chopped green onions, including some of the greens

  • ½ cup shredded carrots

  • ½ cup mung bean sprouts

  • 1/4 cup sliced cucumber

  • Garnish: Chopped roasted peanuts

  • Chopped fresh cilantro

Instructions

Combine all the ingredients for the dressing and mix well. Add additional broth to thin to desired consistency. Allow the dressing to sit at room temperature for an hour to blend the flavors.

Place the noodles in a large bowl or platter and top with the vegetables. Pour the sauce over the salad and gently toss to coat the noodles.

Garnish the salad with the nuts and cilantro and serve.

Rum Raisin Red Chile Truffles

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These hot and rich candies are well worth the extra effort it takes to make them. Because the filling needs to be refrigerated overnight, they do require advance preparation. The rum can be omitted if you desire, just plump the raisins with water.

Ingredients

  • 1 cup heavy cream

  • 1 3/4 pounds white baking chocolate

  • 1/4 cup raisins

  • 2 tablespoons rum

  • 2 to 3 teaspoons ground red New Mexican chile

  • Ground cinnamon

Instructions

Chop or break 1 1/4 pounds of the chocolate into small pieces and place in a heat resistant bowl.

To make the filling, pour the cream in a heavy saucepan, and bring to a rolling boil over a medium high heat. Pour the cream over the chocolate and stir until all the chocolate has melted. Cover the mixture and place in the refrigerator overnight to set. The filling should be firm like frosting.

Place the raisins in a bowl, pour the rum over them, and toss lightly to coat. Soak the raisins for 30 minutes to plump. Drain off any liquid that accumulates.

Remove the filling from the refrigerator and fold in the raisins and chile powder. Line a cookie sheet with wax paper and drop tablespoons of the filling onto the pan. Cool the filling in the refrigerator until firm.

Place the remaining chocolate in the top of a double boiler or small saucepan over simmering water. Stir the chocolate continuously until melted. Dip the chilled filling in the chocolate to cover and place back on the cookie sheet. Place the pan back in the refrigerator to firm again.

Sprinkle the truffles with the cinnamon before serving.

Habanero Cashew Brittle

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This crunchy candy puts a hot new twist on a traditional brittles. Be very careful when removing the candy from the microwave because it will be very, very hot. The times given here are approximate and can vary because of the power differences of the ovens, so be sure to monitor the candy closely.

Ingredients

  • 1 cup sugar

  • ½ cup light corn syrup

  • 1/8 teaspoon salt

  • 1 ½ cups unsalted dry-roasted cashews.

  • 1 tablespoon butter

  • 1 teaspoon vanilla

  • 1 teaspoon baking soda

  • ½ teaspoon ground habanero chile

  • Butter flavored vegetable cooking spray

Instructions

Spray a cookie sheet with sides with the oil and set aside.

Combine the sugar, corn syrup, and salt in a microwave safe bowl until well mixed. Microwave, uncovered, on high for 3 minutes. Remove and stir. Return to the microwave and cook on high until the mixture bubbles, approximately 3 to 4 minutes.

Remove from the microwave and stir in the cashews, butter, and vanilla. Return to the microwave and cook on high for an additional 3 minutes, or until the candy turns a light golden color.

Remove the bowl from the microwave and quickly beat in the baking soda. The candy will foam up when you add the soda. Immediately pour the mixture onto the cookie sheet and sprinkle the chile over the top. Using a spatula, spread the brittle as thin as possible. Do these steps as quickly as possible because the candy sets up fast!

Allow the candy to sit until cool, about 1 to 2 hours. Break into pieces and store in an airtight container.

Cascabel Caramel Turtles

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The word cascabel means rattle in Spanish and this full-flavored dried chile probably received its name due to its shape and the fact that its seeds rattle around when you shake it. These turtles are like no others you’ve tasted before, hot as well as sweet. This recipe is from the book Sweet Heat by Melissa Stock and Dave DeWitt, Ten Speed Press.

Ingredients

  • 24 soft caramels

  • 2 tablespoons frozen whipped topping

  • Butter flavored vegetable cooking spray

  • 72 pecan halves

  • 4 ounces semisweet chocolate chips

  • 8 cascabel chiles, stems and seeds removed, finely crushed

Instructions

In a microwave safe mixing bowl, combine the caramels and whipped topping and cook on 50 percent power for 45 seconds. Remove the bowl, stir, and place back in the microwave. Continue this process in 10-second increments until the mixture has melted and is smooth and well blended. Let the mixture cool slightly.

Spray a cookie sheet lightly with the cooking oil. Place the pecan halves on the pan in groups of 3, arranged so that each pecan group forms a “Y” shape. These form the turtle’s head and legs. Carefully spoon the caramel mixture over each, leaving the ends of the pecans showing. Set aside until the caramel has hardened.

Place the chocolate chips into a microwave safe bowl. Cook in the microwave on 50 percent power for 45 seconds, remove and stir, and repeat the process in 10-second intervals until the chocolate is melted and smooth. Stir in the cascabels and let the chocolate mixture to cool slightly.

Spoon the melted chocolate over the caramel, being careful not to cover the exposed ends of the pecans.

Set aside until hard, then store in a covered container in a cool place.