Spicy Peanut And Scallion Pilaf Recipes

TOMATO, SCALLION, AND PEANUT PULAO (PILAF)

Steps:

• Wash the rice. This is one of the most crucial steps in creating a delicate pulao, where each grain of rice is separate from the other. Pour the rice into a large bowl and fill with fresh water. Gently wash the rice, running your hand through the rice without breaking the grains. The water will go smoky. Pour off the water and fill the bowl again. Wash, drain, and repeat 3 or 4 times until the water runs clear. By washing the rice in this way, you've just removed the excess starch from the rice so the grains won't stick together.
• In a Dutch oven over medium-high heat, warm the canola oil until it's shimmering, but not smoking. Add the cardamom, cinnamon, and cloves - they should sizzle as they hit the oil. Saute gently until their woodsy aromas waft up into your nostrils.
• Add the Ginger-Garlic Paste and the chopped scallions and saute 1 minute or so until they soften.
• Add the rice to the pot, season with salt, and saute gently until the grains aren't sticking together anymore and the rice turns translucent, about 2 minutes. You should also start to smell the basmati's gentle aroma. This smell always reminds me of my mum!
• Add the can of tomatoes and stir. Cook about 2 minutes to get rid of some of the excess liquid.
• Add the water and salt and turn the heat up so that the contents of the pot come to a boil. Then turn the heat down as low as it can go, put a lid on it, and cook for 15 minutes. Don't take the lid off at all during this process! Once the 15 minutes are over, resist the temptation to take the lid off again. Let it sit 5 minutes off heat. This will steam the rice and give you a nice, fluffy pulao.
• Finish with a flourish of peanuts and a sprinkling of the scallion greens and serve.
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

SPICY PEANUT KETCHUP

Steps:

• Mix 3/4 cup ketchup, 1/3 cup peanut butter, the juice of 1 lime, 1 tablespoon harissa or other chili paste and 1/4 teaspoon each coriander, smoked paprika, cinnamon and cayenne.

SPICY QUINOA AND SPINACH PULAO (PILAF)

Steps:

• Heat olive oil in a large wok over medium heat. Add cumin seeds and let sizzle for 30 seconds. Add garlic, ground cumin, coriander, chile powder, ginger, chile pepper, pav bhaji masala, and turmeric; saute until fragrant, about 30 seconds. Stir in onion; saute until translucent, about 5 minutes. Stir in tomatoes and cook until the tomato smell goes away. Mix in spinach; cook until wilted, 2 to 3 minutes.
• Pour water and quinoa into the wok. Bring to a simmer; cook, stirring occasionally, until water is absorbed, 8 to 12 minutes. Garnish with freshly chopped cilantro and lemon wedges.

HOT AND SPICY PEANUTS

Steps:

• In a skillet, heat oil over medium heat. Stir in the peanuts, chili powder, and red pepper.
• Cook and stir for 2 minutes or until peanuts are warm. Drain well on paper towels.
• Sprinkle garlic salt over peanuts and toss to combine. Cool completely.
• May be stored in a tightly covered container at room temperature.

SPICY PEANUT AND SCALLION PILAF

Steps:

• In a small heavy saucepan cook the garlic and the red pepper flakes in the oil over moderately low heat for 1 minute, add the rice, and cook the mixture over moderate heat, stirring, for 1 minute. Stir in 1 cup water and the salt, bring the liquid to a boil, and cook the rice, covered, over low heat for 18 to 20 minutes, or until the liquid is absorbed. Fluff the rice with a fork, let it stand, covered, off the heat for 5 minutes, and stir in the peanuts, the scallion, and the lime juice.

SPICY TAMARIND PORK RIBS WITH SCALLIONS AND PEANUTS

Steps:

• Heat the oven to 300 degrees. Spread the ribs out on a cutting board and pat dry with paper towels.
• In a small bowl, combine 1/2 cup brown sugar with the garlic powder, cayenne, pepper and 1 tablespoon salt. Rub both sides of each rack with the brown sugar mix. Wrap each rack in a double layer of foil and crimp along the edges to seal. Place on a baking sheet and cook until the meat is tender but not falling off the bone, about 2 to 2 1/2 hours. Allow to cool before unwrapping, being careful of rising steam. Remove the ribs from the foil packets and cut each rack into 4- to 6-rib portions.
• While the ribs bake, add the remaining 1/2 cup brown sugar with the tamarind concentrate, chile or chile paste, honey, ginger and nutmeg to a small saucepan over medium-low heat. Stir to combine, bring to a slight simmer and cook until sauce is slightly reduced and thickened, about 8 minutes. Remove from heat, add the lime zest, season to taste with salt and allow to cool completely.
• Finish the ribs on the grill (or proceed to Step 5 to finish the ribs in the oven): Heat a gas or charcoal grill to medium. Brush the ribs on both sides with a thin coat of the glaze. Place the ribs on the grill, turning often, until the glaze is sticky and charred in spots, 5 to 7 minutes.
• Finish the ribs in the oven: Line a baking sheet with foil and arrange the ribs, meat-side up. Brush the tops with glaze and broil until glaze is set and caramelized in spots, 3 to 5 minutes.
• Brush again with the glaze and transfer the ribs to a board. Slice into individual ribs. Transfer ribs to a platter and top with scallions and crushed peanuts.

STUFFED YELLOW PEPPERS WITH SPICY SWISS CHARD AND SCALLION PILAF

Steps:

• Preheat the oven to 400°. In a medium saucepan, cover the rice with the water and bring to a boil.
• Cover the saucepan and cook the rice over low heat until the water is absorbed, about 15 minutes. Remove from the heat and let the rice stand for 5 minutes. Fluff the rice.
• Meanwhile, in a large skillet, bring 1/2 inch of water to a boil. Add the Swiss chard and cook over high heat until tender, about 2 minutes.
• Drain the chard and let cool, then squeeze dry and coarsely chop.
• In the skillet, heat the olive oil. Add the scallions and garlic and cook over moderate heat until softened, about 4 minutes.
• Add the turmeric, cumin, ginger, cinnamon and cayenne and cook, stirring, for 2 minutes.
• Add the tomato and cook, stirring, until the liquid evaporates, about 2 minutes. Add the currants and chopped Swiss chard, cover and cook for 2 minutes.
• Add the lemon juice and rice. Season with salt and pepper and stir well.
• Cut the tops off the peppers and reserve. Scoop out the seeds and ribs. Spoon the rice filling into the peppers and replace the tops.
• Pour the broth into a shallow baking dish that will hold the peppers snugly. Stand the stuffed peppers in the broth.
• Cover tightly with foil and bake for about 1 hour and 10 minutes, or until the peppers are tender. Serve the stuffed peppers warm or at room temperature.

TASTY SPICY RICE PILAF

Steps:

• Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.

SCALLOP SATE WITH PEANUT SAUCE

Steps:

• Place the skewers in cold water to cover and set aside.
• Combine the soy sauce, a tablespoon and a half of the fish sauce, three tablespoons of the vinegar and a tablespoon of the chili oil in a bowl. Add the scallops, mix to combine, cover and allow the scallops to marinate one to three hours. Refrigerate them if they will be marinating more than an hour.
• Cut the red pepper into strips about an inch wide, then cut into squares. Make 24 squares.
• Heat a small nonstick skillet, add the pepper squares and sear, tossing briefly about five minutes, just until the pepper squares begin to soften. Remove from the heat and set peppers aside.
• Meanwhile beat the peanut butter and orange juice together until well blended. Stir in the remaining fish sauce, vinegar and chili oil. Season to taste with hot red pepper flakes. Stir in the scallions and cilantro. Transfer to a small serving dish appropriate for a dip and set aside.
• Just before serving, thread two scallops on each of the skewers with a pepper square between them. Be sure the food on the skewers is placed close to the pointed end of the skewer so guests can easily bite the scallops and peppers off the skewers without having to imitate a sword swallower.
• Preheat a grill or broiler. Grill or broil the skewers close to the source of heat until seared. Arrange the skewers on a serving platter and place the dish of peanut sauce in the middle or alongside. Pass as hors d'oeuvres with cocktails.

SPICY SICHUAN PEANUT SAUCE

Steps:

• In a blender or food processor blend all ingredients with salt to taste until smooth. Transfer sauce to a jar with a tight-fitting lid. Peanut sauce keeps, covered and chilled, 1 week.
• To use peanut sauce:
• Boil 1 pound Asian noodles or spaghetti until al dents and drain in a colander. Rinse noodles under cold water until cool and drain. Toss noodles with about 3/4 cup sauce and finely chopped scallion to taste. Serves 4 to 6.