Cold Gazpacho with Red Hot Chile Salsa

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This cool soup with a spicy bite is very refreshing on a hot day. Technically not really cooking, it’s a great way to “recycle” any leftover salsa. For a creamier gazpacho, add a ripe avocado.

Ingredients

For the Gazpacho:

  • 1 cup Pico de Gallo (see following recipe)
  • 1 small cucumber, peeled and diced
  • 3 cups tomato juice
  • 2 tablespoons red wine, optional
  • 1 tablespoon lime juice
  • 1 teaspoon Worcestershire sauce
  • Salt to taste
  • Chopped fresh cilantro for garnish

For the Pico de Gallo:

  • 3 jalapeño chiles, stems and seeds removed, chopped very fine
  • 1 small onion, chopped very fine
  • 2 medium tomatoes, chopped very fine
  • 2 cloves garlic, minced
  • 1/4 cup red wine vinegar 3 to 4 tablespoons olive oil
  • 1/4 cup minced fresh cilantro

Instructions

For the Gazpacho:

Place all the ingredients, except the cilantro, in a blender or food processor and puree until smooth. Refrigerate for a couple of hours until well chilled.

For the Pico de Gallo:

Combine all the ingredients and allow to sit for an hour to blend the flavors.

Orange Chicken with Red Chiles

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This chicken and chile dish is a standard in western China, where the flavors of poultry and citrus are often combined. Dried orange peel is available in Asian markets. Any small, dried red chiles may be used in this recipe. Serve it over steamed rice or rice pilaf.

Ingredients

For the Marinade:

  • 1/2 tablespoon cornstarch
  • 1 tablespoon dry vermouth or white wine
  • 1/2 pound boneless chicken breast, cut into 1/2 inch pieces

For the Sauce:

  • 1/2 tablespoon minced ginger
  • 1/2 tablespoon minced garlic
  • 1 green onion, minced
  • 1/2 teaspoon ground Sichuan peppercorns
  • 1 tablespoon dry vermouth or white wine
  • 2 tablespoons soy sauce
  • 1 tablespoon hot bean sauce
  • 2 tablespoons dried orange peel, soaked in hot water for 1/2 hour and shredded
  • 2 teaspoons sugar or honey
  • 1/2 teaspoon sesame oil

For the Stir-Fry:

  • 2 tablespoons peanut oil
  • 6 small dried hot red chiles, such as Japones or de Arbol

Instructions

Combine the ingredients for the marinade in a bowl, stir well, and add the chicken. Let sit for 30 minutes.

Combine all the sauce ingredients in a bowl, stir well, and set aside.

Heat the wok over high heat. Add the peanut oil and when it just begins to smoke, add the chiles and marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chiles before serving.

Grilled Yellowtail Snapper Fillets w/ Red Chile Butter

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Okay, we confess we invented this recipe while in Belize. It is a variation on “piri-piri

Ingredients

“” an African dish which utilizes grilled shrimp with pepper butter. We could not find any ground red chile in the local Belizean markets

Instructions

but since we never travel without it

Dry-rubbed Chicken Breast with Sweet Red Chile Sauce

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Chef Jim Heywood teaches at the Culinary Institute of America, and is a Fiery Foods Show favorite. He always offers a lot of cooking tips and information, as well as incredible food!

Ingredients

For the Dry Rub:

  • 1/4 cup salt
  • 1 tablespoon green jalapeño powder
  • 1 tablespoon mild chili powder
  • 1 teaspoon ground Mexican oregano
  • 1/2 teaspoon Tellicherry pepper
  • 2 teaspoons granulated onion
  • 2 teaspoons granulated garlic
  • Combine all ingredients and mix well. Store in a tightly covered jar.
  • Chicken Breast Sauté
  • 4 chicken breasts, boneless and skinless
  • 8 teaspoons dry rub
  • 2 tablespoons unsalted butter
  • 2-3 ounces dry sherry wine
  • 1-2 jalapeño peppers, cut in julienne strips 1″ long
  • 1/4 cup chopped shallots
  • 3 cloves garlic, minced fine
  • 3/4 cup sweet red chili puree
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream
  • Salt to taste
  • 1 pound cooked, drained penne pasta

Garnish: 1/2 cup aged Monterey jack cheese, fresh oregano sprigs

Instructions

Rub each chicken breast with 2 teaspoons dry rub. Refrigerate until needed. In a large sauté pan, melt the butter. When the butter is hot, sauté the chicken breast until golden brown and done through. Remove from the pan. Add the shallots, jalapeños and garlic to the pan and sauté briefly. Add the sherry wine and chicken broth. Bring to a boil, and then add the sweet red chili puree. Bring to a simmer, and stir well. Remove from the heat, and stir in the cream. Adjust seasoning with salt if needed.

To serve toss the sauce with the hot penne pasta, but save a little sauce for the chicken. Put the coated pasta on a dinner plate, place a coated chicken breast in the center. Garnish with grated aged Monterey jack cheese and some sprigs of fresh oregano.

Potatoes with Red Chile

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Although the word “colorado” here refers to the red color of the chile rather than the state of the same name, this dish is commonly prepared there–and all over the Southwest. Serve these red chile potatoes in place of hash browned potatoes for a terrific Southwestern breakfast.

Ingredients

  • 2 tablespoons butter or margarine

  • 1/2 cup chopped onions

  • 1 clove garlic minced

  • 2 tablespoons crushed red New Mexican chile, including the seeds

  • 2 large potatoes, peeled and diced

  • 1 tablespoon grated Parmesan cheese

Instructions

Saute the onions and garlic in the butter until soft, then add the chile. Toss the potatoes in the mixture.

Place the potatoes on a shallow baking pan with a little water and bake in a 350 degree F. oven until the potatoes are done, about 45 minutes.

Sprinkle the cheese over the top of the potatoes and serve.