What is a good recipe for spicy food?

Question

I want to make something spicy, and don't know any good recipes. I would like it to have optional ingredients incase I can't find them. I also want it to be affordable. I don't like onions, and I am not favorable of addin lots of spices: such as rosemary or anything that is really noticeable.

I can make exceptions, but I like to have the main taste come from the actual food. I only need to have a recipe for 1 or 2 people (If it's good I like more. I also don't want something that takes a long time to prepare. One more thing I do not like meat in spicy food, I like having them together as a meal but not cooked together.

P.S. Pasta is the best for me, and remember I will make exceptions. I can also alter recpies on my own. I am not a vegetarian, I just don't think meat belongs in spicy food. (Mabye some soups).

I do want spices, no big hunkt things or ones that get stuck in your throat. I don't ming meaat, or anythin else. I just would prefere to not have any onions.

Answer 1

Fettucini Diablo
Tyler Florence

• 35 mins.
• Serves 4

Ingredients
• 1 box (16 oz) fettuccini
• Kosher salt
• Extra-virgin olive oil•
• 2 cloves garlic, minced
• 2 dried red chiles (or equivalent in crushed red chile flakes)
• 1 can (28 oz) san marzano tomatoes
• 1/2 cup torn fresh basil
• 1 medium onion, finely chopped
• 1 cup of assorted pitted olives
• 3 sprigs thyme
• 1 bay leaf
• Extra virgin olive oil
• Kosher salt and freshly ground black pepper
• Salata ricotta for garnish
Cooking Instructions
Begin with the sauce. Take a large skillet and add a 2-count of olive oil over medium heat. Once you get a shimmer, add the minced garlic and dried red chiles and cook for a minute until fragrant. Add the chopped onion, pitted olives, torn basil leaves, thyme and bay leaf then cook until translucent -- about 2-3 minutes. Strain the san marzano tomatoes and hand crush into a separate bowl, than add to skillet. Bring to boil, turn heat to low and simmer, uncovered for 10 minutes.
Bring a large pot of salted water to a boil to cook the pasta. The salted water should taste like the sea. Cook the fettuccini al dente then drain and dump directly into the diablo sauce. Use a ladle and add some of the pasta water to thin out the sauce if necessary. Season with salt and freshly ground black pepper. Garnish with basil leaves and some shaved salata ricotta.

Answer 2

1

Answer 3

Hey, I'm a chef an here's what I think (I hope I can be of assistance) This is especially great for Tiger Shrimp or Zipper Backs but the basic recipe can be applied to virtually any vegetables, some meats and most seafood. What you will need: Fresh Garlic Cloves Extra Virgin Olive Oil Chili Peppers White Wine Tiger Shrimp, Zipper Back, any seafood 1 Shot of Brandy Electric or Gas Stove Top Chop up some fresh garlic as finely as you wish, then put in a bowl and come back to it in a minute. Grab some extra virgin olive oil (about one-two tablespoons) and heat in pan until relatively hot. Add garlic into the mix. Fry the garlic for about 30 seconds and then add in however many chili peppers you want. Fry the garlic and peppers in the oil for about 1 minute and then add in your shrimp or seafood. Once you have the shrimp in and they start getting pink colour, add in your white wine. Make sure the white wine is cooked off relatively completely and dump in your brandy. If you do not have a gas-stove then just skip this step as you need a flame to kiss the brandy. When the flame hits the brandy be careful - it'll be a beautiful flame. Your flambee flame will go out after 2-5 seconds. It's okay if you don't know the flambee technique as you can easily watch a video on certain video sharing sites or simply skip the brandy. Enjoy your delicious meal! Best Wishes

Answer 4

Pasta Fra Diavolo.
Just a normal marinara sauce w/lotsa crushed red pepper. I like to use the canned diced tomatoes and put in my own fresh Italian herbs [you can buy the cans already seasoned] then pop on the pepper.
You can add veggies to the sauce, seafood [not technically meat] or just have the Fra Diavolo sauce on the pasta.
Fast, easy, delicious. My favorite canned seasoned tomatoes would be Contadina if you can find them where you live. I am sure to keep costs down, look for it when it is on sale w/a coupon. I've gotten them at a very fair price before.
Good luck & have fun experimenting.

Answer 5

Well, we are totally opposite in philosophy about food.
The origin of spicy foods was to cover up meat that was off.
Basically, there are a few schools of thought about spices.
The Italian school is tomato based with basil & oregano.
The east Indian school uses lots of onions & curries.
The Mexican is chili-peppers & kidney beans.
The Cajun uses louisiana hot-sauce from red peppers.

Answer 6

This is the easiest thing I have. Its chicken.
Spicy chicken wraps.

1 pound of boneless skinless chicken breast cut into small pieces. Cook it with a little bit of olive oil until fully done.
Tortilla wraps
optional shredded cheese and lettuce

Take 8 ounces of ranch salad dressing and add chili powder to it, add it until it tastes spicy enough for you.

Drain the chicken and mix it in a bowl with the ranch and chili sauce. Add a portion onto a tortilla with shredded cheese and lettuce if you would like, fold and eat.

Answer 7

How about sweet-and-sour pasta? Cook the pasta and reserve; Heat 2 smashed cloves garlic in oil, add 1/2 cup vinegar, 1/3 cup brown sugar, 1/2 cup chicken broth, 1/3 cup ketchup, 1/2 tbsp soy sauce, 2 dashes hot sauce. Heat through. Pour over pasta and it's ready.
You can add cooked mushrooms, too.

Answer 8

"Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo Recipe"

1 1/2 pounds large shrimp, peeled and deveined
6 tablespoons Essence, plus more for garnish, recipe follows
2 tablespoon extra-virgin olive oil
10 ounces andouille sausage, chopped
1/2 medium onion, minced
1 1/2 teaspoons crushed red pepper flakes
5 cloves garlic, minced
3 shakes Worcestershire sauce
1 pound linguine
2 cups heavy cream
1 cup whole milk
1 tablespoon freshly ground black pepper
1/2 teaspoon hot chili powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, sliced
1 1/2 cups grated Parmigiano-Reggiano
Chopped fresh flat-leaf parsley, for garnish

Directions:
Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.

Meanwhile, cook the pasta in boiling salted water according to package instructions.

To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.

Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.

Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

Answer 9

these are two seasons which will spice up any dish black pepper and chilli powder dont add lots of the chilli powder it will zing u...... i season my chicken with 1 oxo cube (washed chicke about 6 pieces) 3 tablespoons of black pepper and 2tablespoons hot chilli powder. add mixed peppers (whole ones) cut up small and washed. get a clove of garlic crush it flat with a knife leave skin on!!! alot of people dont realize that is also where alot of the flavour is. spring onion whole wash and stab with a knife mix all together leave to marinate over night. stick in oven on 175 cover with foil with only a few wholes on top make your fav pasta or rice yummy. to make gravy half way threw cooking drain juice from chicken in oven. add half a cup of hot water mix salt and pepper and add to your tastings.

Answer 10

SPICY RED BEAN SOUP

1 lb. kidney beans
2 onions, chopped
3 sticks celery, chopped
2 bay leaves
10 c. chicken stock
Salt & pepper
3 red peppers, seeded & chopped
4 tbsp. red wine

Soak as above. Cook for 1 hour and drain off liquid, add to the beans, onions, celery, bay leaves, salt and pepper, chopped peppers, red wine and chicken stock.
Bring to a boil, reduce heat and simmer 3 hours or until beans are tender. Remove bay leaves and put beans into blender and puree until smooth. Keep hot and serve with hard-boiled eggs, chopped and a lemon wedge on the side.

The red peppers used here are the hot ones. I use the red sweet one and add 1 or 2 drops of Tabasco.

The stock can be made ahead, put boney pieces and skin into an iron skillet with amount of oil and stir fry on low heat until meat begins to fall apart. Add salt, pepper, a carrot, a stalk of celery and water and simmer. Take out the carrots, celery, bones and skin and throw away. All the good went into the stock. I cook mine until falls off the bones. You may also want to transfer from the iron pan to a large stock pot. If you are making this ahead pour hot into large clean jars and seal or freeze. This method can be used for beef stock also.

SPICY PUMPKIN SOUP

1 sm. onion, diced
4 stalks celery, diced
4 ripe plum tomatoes, seeded & diced
1 tbsp. butter
1 lb. can processed pumpkin
4 c. chicken stock
1 tbsp. paprika
1/4 tsp. cayenne pepper
Salt & pepper to taste

1. Saute onion, celery and tomatoes in butter, until onions are transparent.
2. Add spices and cook for 1 more minute.

3. Add pumpkin and whip in chicken stock.

4. Simmer for 30 minutes. Add salt and pepper; serve hot. Serves 4 easy.

SPICY BROCCOLI PASTA SALAD

1 lb. cooked macaroni (spirals or tri-color)
1 c. vegetable oil
6 tbsp. red wine vinegar
2 cloves minced garlic
2 tsp. basil
2 tsp. salt
2-4 tsp. crushed red pepper
1/2 c. Parmesan cheese
4 c. broccoli (use fresh)
20 cherry tomatoes, halved
1 c. shredded Mozzarella cheese

Blend first 8 ingredients in a large bowl. Cover and refrigerate. Just before serving, add the broccoli, tomatoes and Mozzarella cheese.

SPICY MEXICAN SALAD

2 pkg. Wagon Wheel pasta
1 sm. can corn, or frozen
1 can Mexican beans
1/2 c. picante sauce, mild
1/4 c. diced onion
1/2 c. celery, chopped
1/2 c. shredded cheese
1 crushed red peppers
1/4 tsp. salt and pepper to taste
1 sm. can tomato sauce
1 bottle Italian dressing
1 sm. can chopped black olives

Cook noodles to tenderness; rinse and drain. Combine all ingredients and refrigerate for 2 to 3 hours.


here are a couple links to some spicy resipes. http://www.cooks.com/rec/search?q=spicy+pasta http://www.cooks.com/rec/search/0,1-0,spicy_soup,FF.html