1,001 Best Hot and Spicy Recipes - download pdf or read online

By Dave DeWitt

ISBN-10: 1572841133

ISBN-13: 9781572841130

The newest addition to Agate Surrey's cherished 1001 sequence of cookbooks is its most well-liked ever. the biggest and so much finished cookbook ever released in this topic, 1001 top scorching and highly spiced Recipes consists of the superior dishes from writer Dave DeWitt's number of chili pepper–laden recipes. made out of his globe-trotting travels, from colleagues, and from examine in genuine, vague, and out-of-print cookbooks from world wide, the booklet is loaded with an immense number of soups, stews, chilies, and gumbos. it is usually a huge choice of barbeque dishes for the grill, a long record of meatless entrees and vegetable ideas, or even a stunning array of zesty drinks, muffins, and breakfasts. Recipes are equipped in line with the zone from which the chili peppers come: South and significant the USA, Mexico, the Caribbean, the USA, Europe, the Mediterranean and heart East, Africa, the Indian subcontinent, and Asia and the Pacific. A treasury of the superior the area has to provide of significant highly spiced meals, no severe cook dinner may be with out this jam-packed trove.

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Extra resources for 1,001 Best Hot and Spicy Recipes

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It was a treat having freshly made ice cream every day, but space in my freezer soon became an issue, and more than once a frozen brick of ice cream slipped out, nearly crashing down on my foot. I eventually realized that it was impossible (and a little dangerous) to coexist with too many flavors all at once. Consequently, I passed off lots of ice cream to friends, neighbors, local shopkeepers, and occasionally a startled delivery man. All were more than happy to take a quart off my hands. But I guarded this Malted Milk Ice Cream, saving it all for myself.

DATES 12 dates (4 ounces, 115 g), pitted 1/4 cup (60 mil dark rum ICE CREAM I c up (250 mil whole milk 2/ ) cup (130 g) sugar Big pinch of salt 11/4 cups (310 mil heavy cream 6 large egg yolks 1/ 2 2 teaspoon vanilla extract tablespoons dark rum 1 cup (100 g) pecans, toasted (see page 13) and coarsely chopped (see Note) To prepare the dates, chop them into 1/ 2 -inch (2-cm) pieces. Combine the date pieces with the rum in a small saucepan and bring to a boil. Remove from the heat and stir. Cover and let macerate at room temperature for at least 4 hours (this can be done up to 1 day a head).

Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. Stir the mixtu re constantly over mediu m heat with a heatproof spatula, scrap· ing the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the milk chocolate, then stir until the choco· late is melted. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath.

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1,001 Best Hot and Spicy Recipes by Dave DeWitt


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