Hot and Spicy Food Recipes:
Marinades and Dressings

Garlic and Six Chile Wet Rub
Peanut Marinade (for Satay)
Adolfo's Fajita Marinade
Rosa's Zesty Buttermilk Dressing
Curried Mayonnaise
Cilantro Lime Vinaigrette
Green Chile Cream

Garlic and Six Chile Wet Rub

This recipe is actually a wet rub. A dry rub is a blend of seasonings used to rub into meats and poultry before smoking or grilling. This one has moist elements in it, which is why I call it a "Wet" rub. You can brush some on a ribeye steak or pork chops and place them in a ziplock style bag and marinate in you refrigerator for a few hours before hitting the grill. It's also great for basting white meats. I've also added a bit of this sauce to some mayonnaise and used it on smoked meat sandwiches. Or just sit it out in a bowl next to a spiral ham at a party. Zing!

Makes 2 servings

Ingredients:

1 teaspoon garlic, chopped
1 teaspoon salt
1 teaspoon ground cumin
2 tablespoons Ancho chile powder, or chili powder
1 tablespoon ketchup
2 tablespoons Worcestershire sauce
1 1/2 tablespoons Pickapeppa Sauce
5 tablespoons store bought jalapeño jelly

Preparation:

Mash the garlic and salt together to form a paste. In a small bowl combine the paste with the cumin, chile powder, ketchup, Worcestershire and Pickapeppa sauces and the jelly. Stir to form a paste.

Note: If you can't find Pickapeppa Sauce in you store, just use more Worcestershire Sauce

Peanut Marinade (for Satay)

African, Chinese and Thai cuisine use some interesting combinations using peanut butter and peppers to produce some very interesting dishes, dips and soups. Here is an especially good sauce for chicken or beef.

Ingredients:

1/2 cup chunky peanut butter 
1/2 cup peanut oil
1/4 cup white wine vinegar
1/4 cup tamari (or substitute low-sodium soy sauce)
1/4 cup fresh lemon juice (approximately 1 large lemon)
4 cloves garlic; minced
8 cilantro sprigs; minced
1 whole dried red chile pepper; minced
2 teaspoon chopped fresh ginger

Preparation:

Combine all ingredients in a blender or food processor. Blend well to emulsify, adding a few drips of water if the mixture is too thick. Marinate beef or chicken (or pork) overnight.

Notes: The traditional thick dipping sauce for satay, the Indonesian skewered beef (or chicken or pork) dish, is the inspiration for this marinade. To create satay skewers, thread thin, 1-inch-wide slices of marinated beef or chicken (or pork) onto wood skewers and grill them 2 minutes per side over red-hot coals. Serve the marinade as a dipping sauce, if desired.

Adolfo's Fajita Marinade

Ingredients:

1/4 cup lime juice
1 cup red wine vinegar
1 tablespoon dry mustard
1 tablespoon fresh garlic, chopped
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon cilantro
1 teaspoon paprika
2 cups olive oil
salt and pepper to taste

Preparation:

Place all ingredients except the olive oil and salt and pepper into a blender and turn it on. Slowly add the olive oil while blender is running. Season with salt and pepper to taste. Marinate shrimp, beef, chicken, pork or fish and then grill it. Serve with warmed flour tortillas, guacamole, lettuce, tomatoes, grilled onions and peppers and some sour cream. Use your favorite salsa.

Rosa's Zesty Buttermilk Dressing

Here's a fun dressing I found on the Internet years ago. It gets its heat from peppers and mustard.

Ingredients:

1 cup buttermilk
2 red jalapeños, veins and seeds removed, minced
1/4 cup grated cucumber
3 scallions sliced
1 tablespoon Dijon mustard
3 tablespoons fresh cilantro, chopped
3 teaspoons lime juice
1/2 teaspoon dill weed
salt and pepper to taste

Preparation:

Place the ingredients in a glass jar and shake until mixed. Chill and shake again before serving

Curried Mayonnaise

Here is a simple mayonnaise I use for steamed artichokes. It's a nice twist from the old mayonnaise and lemon thing. A variation on this recipe is to eliminate the dry mustard and add a couple rings of canned pineapple (chopped) and a teaspoon of the juice from the can. The curry and pineapple blend perfectly. You'll notice that the color of the mayonnaise will intensify after it has chilled for an hour or so.

Makes 4 servings

Ingredients:

1 cup mayonnaise
1/2 teaspoon curry powder
1/4 teaspoon dry mustard

Preparation:

Blend and chill.

Cilantro Lime Vinaigrette

This versatile recipe can be used to marinate chicken breasts for grilling, as well as a salad dressing. Mix up a batch and marinate 4 boneless chicken breasts in it for about two hours. While the chicken is grilling you could whip up a batch of Green Chile Cream (recipe follows). You might also want to make the Grilled Pico de Gallo found in the Hot and Spicy Appetizer Recipes. Place the chicken on top of the grilled Pico de Gallo and top with the Green Chile Cream. There is enough vinaigrette left over for a fresh salad.

Makes 8 servings

Ingredients:

1/2 cup olive oil
1/2 cup peanut oil
1 lime, juiced with pulp
1/4 cup lime juice
1 1/4 teaspoons green peppercorns, crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin, ground
2 tablespoons fresh cilantro, chopped

Preparation:

Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade.

Green Chile Cream

Serve on top of a grilled chicken breast that has been placed on top of a bed of grilled Pico de Gallo.

Makes 4 servings

Ingredients:

2 tablespoons butter
1 teaspoon garlic, chopped
1 teaspoon shallots, chopped
4 each jalapeños, seeded and minced
1/2 cup chicken stock
1 cup heavy cream
1 pinch salt
1 pinch cracked peppercorns
1 bunch cilantro, stems removed, chopped, reserve some sprigs for garnish
fresh lime

Preparation:

In a saucepan, heat butter and sauté the garlic, shallots and minced jalapeño. Add the stock, bring to a boil and reduce by three-fourths. Add the cream and bring to a boil. Simmer until the sauce has reduced by about half and thickened enough to coat the back of a spoon well. Season to taste. Just before serving, add the clean, chopped cilantro and a small squeeze of lime juice. Heat to a near boil.