SPICY CORNBREAD
Cornbread never had so much flavor. The poblano chile pepper and ground coriander smooth out the heat of the cayenne and ground pepper. Serve as you would any cornbread side -- but be prepared for some spice and heat!
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Combine the cornmeal, sugar, baking powder, cayenne, coriander, salt, pepper and baking soda in a large bowl.
- Melt 8 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat, then pour into a small bowl and set aside. Return the skillet to medium-high heat, add another tablespoon of butter and once it melts, add the poblano pepper and cook until soft, about 4 minutes. Add the garlic and cook until it is softened and light brown, about 1 minute. Remove the skillet from the heat and transfer the pepper-garlic mixture to another small bowl.
- Whisk together the buttermilk, eggs and the reserved 8 tablespoons of melted butter. Pour the buttermilk mixture into the cornbread mixture and stir until smooth. Separate and reserve a few pieces of poblano from the pepper-garlic mixture, then mix the remaining pepper-garlic mixture into the batter.
- Add the remaining tablespoon of butter to the skillet and melt, swirling to coat (if your pan has cooled a bit, warm it up over low heat). Turn off the heat and pour the cornbread batter into the skillet. Top with the reserved pieces of poblano and bake until the center bounces back when gently pressed with a finger, about 20 minutes. Serve warm or at room temperature.
THE SPICIEST GINGERBREAD COOKIES EVER
This gingerbread cookie is super-spicy from the very first bite. Molasses makes it chewy and white sugar rounds out the spices. Cayenne, allspice and a hefty dose of black pepper result in a complex, lingering heat that is surprising and pleasant.
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield Eighteen 4-inch gingerbread people
Number Of Ingredients 17
Steps:
- Make the cookies: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes (scrape down the sides of the bowl, as needed). Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Divide the dough in 2 pieces, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours or up to overnight.
- Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Keeping one disk refrigerated, roll the other disk on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (If the dough looks crackly or breaks apart, press it back together from the outside edge in). Using cookie cutters, cut out gingerbread shapes as close together as possible. Pull away the extra dough around each shape then use a small offset spatula to transfer the shapes to the prepared cookie sheets, spacing them 1 inch apart. Reroll the scraps and cut out more cookies. Freeze the cookies until firm, about 15 minutes.
- Bake the cookies, rotating the baking sheets from top to bottom and from front to back halfway through cooking, until they are slightly firm to the touch but not browned at the edges, about 12 minutes. Repeat the rolling, cutting and baking with the remaining dough disk.
- Cool the cookies for 5 minutes on the baking sheet then transfer them to a cooling rack to cool completely, about 20 minutes (The cookies will continue to firm as they cool).
- Make the icing: Combine the confectioners' sugar, meringue powder and 3 tablespoons water in a large bowl and beat with an electric mixer on low speed until the frosting thickens, trying not to incorporate too much air. (The icing should be pure white and thick, but not fluffy and bubbly.)
- Scrape the icing into a resealable plastic bag and snip the corner to the desired size. Pipe the icing onto the cookies to decorate, as desired, sticking the candy onto the icing while it is still wet. Let the cookies stand at room temperature until the icing hardens, at least 1 hour.
SPICY SWEETBREADS
Sweetbreads are tasty and easily digested. I couldn't find a spicy recipe so invented this simple, delicious dish. The sliced jalapeno gives a lovely bite of heat.
Provided by kiwijock
Categories Meat and Poultry Recipes Lamb
Time 1h49m
Yield 4
Number Of Ingredients 11
Steps:
- Soak sweetbreads in a large bowl of water for 1 hour; drain.
- Place sweetbreads in a saucepan and cover with cold water; bring to a boil. Drain. Run cold water over sweetbreads to cool.
- Return sweetbreads to the saucepan and cover with cold water again. Add 1 tablespoon butter, lemon juice, and salt; bring to a boil. Simmer for 10 minutes. Remove from heat and let cool.
- Melt 3 tablespoons butter in a heavy-bottomed skillet over medium heat. Add mushrooms; cook and stir until tender, about 5 minutes. Transfer to a plate.
- Melt remaining 3 tablespoons butter in the skillet. Add flour; cook and stir until a paste forms, about 1 minute. Season with paprika and cayenne. Pour in milk slowly, whisking until sauce is smooth, 3 to 5 minutes.
- Stir sweetbreads, mushrooms, and peas into the sauce; cook until peas are heated through, about 5 minutes. Season sweetbreads with salt. Serve garnished with jalapeno pepper.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 4.8 g, Cholesterol 326.3 mg, Fat 31.6 g, Fiber 0.3 g, Protein 17.8 g, SaturatedFat 18.1 g, Sodium 242 mg, Sugar 3 g
SPICY CHEESE QUICK BREAD
This is a spicy cheese bread that goes great with grilled meats or a simple salad. It's great sliced thin and lightly toasted too!
Provided by ecolter
Categories Bread Quick Bread Recipes
Time 2h45m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan and set aside.
- Mix flour, baking powder, salt, cayenne pepper, garlic powder, onion powder, Italian seasoning, and Cheddar cheese together in a large bowl. Whisk in half-and-half cream, milk, and vegetable just until blended. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 18.8 g, Cholesterol 27.2 mg, Fat 16 g, Fiber 0.7 g, Protein 8.3 g, SaturatedFat 6.6 g, Sodium 435.4 mg, Sugar 0.9 g
SPICY BREADED CHICKEN
"This is one of our favorite ways to make chicken. The coating really stays on, and the pan is easy to clean afterward," writes Polly Coumos of Mogadore, Ohio. "Besides being low-sodium, the recipe contains no added fat. The seasoning can be adjusted according to your taste. We like to pack this chicken cooked and chilled for picnics."
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a plastic bag, mix bread crumbs, milk powder, chili powder, garlic powder and dry mustard; set aside. Place milk in a shallow pan. Dip chicken pieces into milk, then place in bag and shake to coat. Place chicken, bone side down, in a 13x9-in. baking pan coated with vegetable cooking spray. Bake, uncovered, at 375° for 50 to 55 minutes or until juices run clear.
Nutrition Facts : Calories 233 calories, Fat 8g fat (0 saturated fat), Cholesterol 93mg cholesterol, Sodium 154mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
SPICY MILLET BREAD
Make and share this Spicy Millet Bread recipe from Food.com.
Provided by Abe ray
Categories Breads
Time 2h
Yield 1 loaf, 13 serving(s)
Number Of Ingredients 12
Steps:
- bring 1 cup water to the boil add the millet cover & simmer gently for 20 minutes until the grains are soft & the water is absorbed.remove from the heat & leave to cool until just warm.
- mix together the flour,salt,sugar,chilli flakes if using & yeast in a large bowl.
- add water & mix well,turn out the dough onto a floured work surface & knead for 10 minutes.if the dough seems a little dry,knead well until the dough becomes smooth & elastic.
- place the dough in a oiled bowl & cover with oiled clear film or a dish towel.leave to rise for 1 hour until doubled in bulk.
- meanwhile,melt the butter in a heavy frying pan, add the onion & fry for 10 minutes until softened stirring occasionally. add the cumin seeds & the turmeric,& fry for 5-8 minutes,stirring constantly until the cumin seed begin to pop,set the pan aside.
- knock back the dough by pressing down with your knuckles to deflate the dough,then shape into a round. place the onion mixture in the middle of the dough & bring the sides over the filling to make a parcel,then seal well.
- place the dough on a oiled baking sheet,seem side down,cover with oiled clear film & leave in a warm place for 45 minutes until doubled in bulk.
- preheat the oven to 220 degrees celcius.
- bake the bread for 30 minutes until golden.it should sound hollow when tapped underneath.
- leave to cool on a wire rack.
Nutrition Facts : Calories 251.5, Fat 3.1, SaturatedFat 1.4, Cholesterol 19, Sodium 366.9, Carbohydrate 47.6, Fiber 2.5, Sugar 0.9, Protein 7.2
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