Welcome to


The Spicier Side Project.

Here we are developing recipes for different levels of heat.
Check out our recipes
from warm and glowing to Fiery endorphin producing!

   


Warm

HOT

FIERY!

 


There will be 3 levels of recipes that we will work on;
Level 1 
WARM ,
Level 2   HOT,
Level 3   FIERY

So Get ready for an exciting adventure if your delving into the world of spicy seasonings for the first time. This is not an article. Like the other Kitchen projects This is a on going development, We are testing are recipes for ease and wide range of acceptance.

We will create spin offs of familiar dishes and put a little kick into them, Not fire In many instances we can replace the fat. That is the main focus of this project. I use to NEVER use hot spices and know I love them. I have helped people who were put on low cholestorol diets that felt deprived find an unlimited source of foods that utilize exhilarating spices with fresh vegetables and look forward to their meal. These dishes are slowly working their way in to mainstream cuisine.

So for this week here is some good ones to start with. Read Seasoning Understood by Jason Beecher blendmaster from Fire and Spice, and make some of these seasoning mixtures to spice up one of your favorite dishes, just to accent it.

You can leave out most of the fat or all of it and add some THAI HEAT To it. Like in a  
meatloaf,
chicken and dumplings,
stir fry  
To name a few.

THAI HEAT

6 serrano chilies (seeded and lightly chopped)
Don’t touch your eyes afterward!
2 T vinegar (rice or distilled)
1 T turmeric
A handful of fresh cilantro or mint.
6 cloves of fresh garlic.
Optional seasonings:
1 tsp. Cumin
2 T chopped lemon grass
2 T fresh mint

Level 2
HOT

This dish has a very nice charge to it, but I doesn't burn your mouth.

Chicken Paprikash


Seasoning Mixture
2 T paprika
1 t dried ground Chilies (New Mexican or Pasilla, )
1 t Onion Powder
1 t dried basil
˝ t cayenne
˝ t garlic powder
˝ t black pepper
˝ t white pepper
2 , (4 to 6 oz.) chicken breasts
2 T AP flour.
2 C chicken stock or broth.
2 T vegetable oil
1 onion sliced
1 C sliced mushrooms
˝ C sour cream, or yogurt.
2 servings Noodles, Fettuccine or egg noodles.

1. Seed Chile pods and take stem off.
2. Roughly chop and grind up in a coffee grinder
3. Mix all spices and herbs together in a bowl.
4. Dip chicken breasts in the spice mixture and coat.
5. Heat pan to medium high heat, and put in the vegetable oil.
6. Cook the chicken breasts at this high heat , which will give a dark crust to them, but not a burned crust.
7. Turn down the heat, and add the onions and the remaining spice mixture. Cook until the onions are soft.
8. Add the Stock except keep ˝ C. Blend well and let simmer for a minute.
9. Blend the flour in the remaining stock and add slowly , while whisking to thicken the sauce. Turn down heat , add the chicken breasts and simmer for 5 minutes.
10. Remove pan from heat and fold in the sour cream.
11. Blend in the cooked noodles and serve.




SMOKE AND SPICE BBQ VINEGAR

This 10 minute recipe that will last indefinitely in your fridge was one of the neatest discoveries for the fathers day BBQ last year at Mrs. Beasley’s It is a flavor that is uniquely different (Sweet ,salty and twangy) but has that element of excitement! We use this to season any meat dish, pork bbq meat as a salad dressing. You name it. It makes a great gift it makes a beautiful scarlet red colored vinegar , put it in a bottle and tie a red ribbon around it.



1 Cup cider or white Vinegar
2 T sea salt or kosher salt
˝ T cayenne pepper
1 t red pepper flakes
1 T brown sugar

Combine all ingredients and bring to a boil.
Turn off and let and let it stand.
Jar it up or put in a nice bottle.
Keep refrigerated . It gets better after a few months!

 


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