Some Like It Hot Recipes

SOME LIKE IT HOT AND CHOCOLATE CHEESECAKE CUPCAKE

Steps:

• Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners (for a total of 36 mini cupcakes).
• For the chocolate mayonnaise cake: Mix the sugar and cocoa in a medium bowl. In a small bowl, combine the baking soda and 1/2 cup cold water. Add the baking soda mixture to the sugar mixture, and then mix in the vanilla and salt. Add the flour and mix to combine. Fold in the mayonnaise.
• For the dark chocolate chile cheesecake: Mix together the cream cheese, sugar, vanilla and egg in a stand mixer with the whisk attachment until fluffy and smooth, about 3 minutes.
• Using a double boiler, melt the dark chocolate. Mix the chocolate into the cheesecake batter, and then mix in the ancho and cayenne.
• Layer the cupcake liners with the chocolate mayonnaise cake batter first. Then add a layer of the dark chocolate chile cheesecake batter. Fill the liners with both batters about three-quarters full because the cupcakes will rise. (Depending on your layering technique, you may have more of one batter than the other. You can always make straight cupcakes or cheesecakes with the extra batter.)
• Bake about 18 minutes. Set aside to cool completely.
• For the chile cream buttercream frosting: In a medium bowl, sift together the ancho, cinnamon and cayenne with the confectioners' sugar. Cream together the cream cheese and butter in a stand mixer on medium speed. Add the ancho mixture and vanilla and mix until smooth.
• Put the frosting in a piping bag and frost the cooled cupcakes generously.

"SOME LIKE IT HOT"

Steps:

• Start with the topping, in a frying pan, dry fry the coconut and peanuts until golden brown, tossing it so it won’t burn, remove from the pan and let cool.
• Mix together the soy sauce, cayenne, sambal, ginger, sugar, garlic and water, set aside, you will use this after you fried the tempeh.
• In a wok or frying pan, heat the tablespoon of oil, fry the onion and garlic for one minute, add the coriander, cumin and if you use them the chili peppers, fry this for two minutes.
• Add the carrots, beans and tomatoes, fry until you see the tomatoes going soft, add the stock, bring to the boil and simmer for about 10 minutes.
• Heat the oil in a frying pan large enough to hold the tempeh strips in one layer.
• Fry the tempeh until golden, it will soak up the oil, this is normal.
• Lower the heat when you see them starting to color but fry for a few minutes more, add the soy mix, stir to coat and add to the vegetables, mix.
• By now the tomatoes should have made a sauce and have dissolved.
• Taste to see if you want to add more sambal and/or sugar.
• Now add the bean sprouts, cook further until you see them go limp.
• Transfer to serving dish, sprinkle with 2 tablespoons of the coconut and peanut mixture, serve with rice and the remaining topping on the side.

SOME LIKE IT HOT HAMBURGER (FOR ONE)

Steps:

• Mix the horseradish, Szechwan chili sauce,Worcestershire sauce, garlic, and hot pepper into the meat. Season with salt and pepper.Form into a pattie a little larger than your bun. Refrigerate for a half hour.
• When you are ready to fry the burger turn heat to high, spray your pan with a little veggie oil.Sear the burger on one side, flip it, turn the heat down to medium; add mushrooms.
• Cover with a lid and leave heat on medium until the second side is browned.Turn heat down to low; leave skillet covered and continue to cook until well done. Total time 12 to 15 minutes.
• Meanwhile butter the bun halves inside, broil the inside of the split bun until golden; add a slice of cheese to each half, and broil just for a minute.
• Put the onion, tomato, mushrooms, and hot mustard on one side of the bun. Top with burger and top with other half of the bun. Cut into four and enjoy.
• Sweet pickles are served on the side.