SWEET-AND-SPICY BREAD-AND-BUTTER PICKLES
You'll want to put these pickles on every sandwich and burger you make.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 6 cups
Number Of Ingredients 11
Steps:
- To draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.
- Bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, and red-pepper flakes to a boil in a saucepan. Add cucumbers and onion. Return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).
- Ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover with water by 1 inch. Cover pot, and bring to a boil. Process jars in boiling water for 10 minutes. Let cool. Press down on each lid. If lid pops back, it's not sealed; refrigerate unsealed jars immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place for up to 1 year.
RAVIOLI WITH SPICY SAGE BUTTER
Provided by Giada De Laurentiis
Time 11m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the ravioli and boil gently, stirring occasionally, for 5 minutes. Drain and place in a serving bowl.
- In a medium saucepan, melt the butter over medium heat. Add the sage, paprika, and pepper flakes. Cook until the butter sizzles and begins to brown, about 2 minutes. Remove the pan from the heat and stir in the salt. Pour the butter sauce over the pasta and gently toss until coated. Sprinkle with cheese and serve.
BOILED CORN ON THE COB WITH SPICY BUTTER
We absolutely love this, we tend to get bored with 'plain' corn on the cob after eating it all summer
Provided by lets.eat
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl combine the butter, parsley, chili powder, garlic salt, and cumin; set aside.
- To pot of boiling water add 1 tablespoons granulated sugar, and 1 tablespoons lemon juice. Add corn. Boil for 3 to 5 minutes, uncovered. Remove from heat, cover and let stand for 15 minutes. Remove from hot water, spread ears of corn with seasoned butter.
BLUE CRABS WITH SPICY BUTTER
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the beer and vinegar with 1 cup of water in a very large pot. Add a steamer insert and bring the liquid to a boil over high heat. Add the crabs and 1/4 cup of the Old Bay and cook, covered, until the crabs are bright red, 20 to 30 minutes, depending on the size. Transfer the crabs to a large platter and sprinkle with the remaining 1/4 cup Old Bay.
- Serve the hot crabs with the Spicy Butter and lemon wedges on the side.
- Make the butter while the crabs cook: combine the butter, Old Bay, cayenne and garlic in a small saucepan over medium heat. Melt the butter, skimming off any foam that rises to the surface. Pour the melted butter into a small ramekin, leaving the milk solids in the saucepan.
BOILED SHRIMP WITH SPICY BUTTER SAUCE
Great with beer or ice cold white wine. The spicy butter sauce is perfect with the seasoned shrimp. Recipe from "Food and Wine Cookbook".
Provided by Lorac
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, combine water, vinegar, lemon, garlic, Old Bay,peppercorns, 1/2 tsp salt, 1/4 tsp cayenne and bay leaves.
- Cover and bring to a boil, reduce heat and simmer 5 minutes.
- Add shrimp, cover, return to a boil, cook 1-2 minutes and drain.
- Melt butter in a smallpan, remove from heat and add remaining ingredients.
- Serve shrimp with the butter sauce for dipping.
Nutrition Facts : Calories 672.5, Fat 50.2, SaturatedFat 30, Cholesterol 467.1, Sodium 1601, Carbohydrate 8.5, Fiber 1.9, Sugar 0.8, Protein 47.4
NOODLE SALAD WITH SPICY PEANUT BUTTER DRESSING
Provided by Juli Tsuchiya-Waldron
Categories Salad Ginger Nut Pasta Side Quick & Easy Peanut Winter Poker/Game Night Bon Appétit Japan Dairy Free Tree Nut Free Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 14
Steps:
- Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add bell pepper and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro and peanuts.
SWEET AND SPICY PEANUT BUTTER-BACON SANDWICHES
I craved peanut butter and bacon toast while pregnant. Then I sampled a friend's peanut butter with chile pepper in it and loved it. The little zip made the sandwich better, and now I live on this peanut butter sandwich recipe. -Carolyn Eskew, Dayton, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Spread peanut butter on 2 bread slices; sprinkle with cayenne. Top with bacon and drizzle with honey. Top with remaining bread.
Nutrition Facts : Calories 461 calories, Fat 26g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 664mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 6g fiber), Protein 21g protein.
INSTANT POT® FRESH STEAMED OYSTERS WITH SPICY BUTTER
I have baked, grilled, steamed on the stovetop, and even air fried oysters, but steaming in the Instant Pot® is hands down the best method. They are easy to open up and tender without any rubbery texture whatsoever.
Provided by Soup Loving Nicole
Categories Seafood Shellfish Oysters
Time 30m
Yield 20
Number Of Ingredients 5
Steps:
- Pour water into a multi-functional pressure cooker (such as Instant Pot®) and set trivet inside. Place oysters on the trivet. Close and lock the lid. Select Steam function according to manufacturer's instructions; set timer for 2 minutes. Allow 15 minutes for pressure to build.
- Meanwhile, stir hot sauce and parsley into the melted butter until well combined.
- Release pressure using quick release according to manufacture's directions, 3 to 5 minutes.
- Carefully open the oysters using a spoon; set on a serving plate. Spoon butter over the top.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 4.6 g, Cholesterol 37.7 mg, Fat 7.2 g, Fiber 0.1 g, Protein 3.5 g, SaturatedFat 2.7 g, Sodium 175.9 mg
BROILED SHRIMP WITH SPICY GINGER-LIME BUTTER
Steps:
- Preheat broiler. Melt butter in heavy small skillet over medium heat. Stir in ginger and cayenne. Remove from heat. Stir in lime juice and peel. Season ginger-lime butter to taste with salt and pepper.
- Place shrimp in bowl. Add ginger-lime butter; toss to coat. Transfer shrimp to small rimmed baking sheet. Broil until pink and just cooked through, about 2 minutes per side. Transfer shrimp to plate; drizzle with pan juices. Sprinkle with onions. Serve with lemon wedges.
HONEY-MARINATED BEEF SATAY WITH SPICY BUTTER SAUCE
Steps:
- Soak the bamboo or wooden skewers in water for 30 to 60 minutes. Drain and pat dry. With a sharp knife, cut the steak into 24 long, thin strips. Thread 1 strip onto each skewer, weaving the skewer back and forth along the length of each steak strip. Arrange the skewers on a large platter or baking tray. Cover with plastic wrap and refrigerate until needed.
- About 30 minutes before you wish to grill the skewers, combine the soy sauce, honey, chili flakes, cumin, turmeric, and oil in a small bowl. Pour this marinade over the steak skewers, turning to coat the meat evenly. Leave the steak skewers to marinate at room temperature for about 20 minutes.
- Preheat a hinged grill or panini maker, according to the manufacturer's instructions, or preheat a broiler, outdoor grill or stovetop grill pan.
- Meanwhile, make the sauce: Bring a small saucepan of water to a boil. Add the garlic cloves and blanch them in the boiling water for 30 seconds to a minute to remove some of their harshness. Drain the cloves well, pat them dry with paper towels, and chop them finely. In a small skillet, melt 2 tablespoons of the butter over medium-high heat. Add the garlic, ginger and green onion and saute just until they begin to soften and smell fragrant, about 2 minutes. Add the stock, soy sauce, honey, hoisin or barbecue sauce, and chili flakes and bring to a boil. Cook for 1 to 2 minutes longer. Pour the sauce through a strainer into a clean pan and, over medium heat, whisk in the remaining 2 tablespoons of butter, a little bit at a time. Keep warm.
- Grill the skewers (in batches if necessary to prevent overcrowding) until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill (1 minute if you want the meat rare). Take care that the skewers don't prevent a hinged grill or panini maker from closing properly. Transfer to a platter, pour on the sauce, and serve; or serve with the sauce on the side for dipping.
SLOW COOKED SPICY APPLE-PEAR BUTTER
This recipe is percisely why I love my slow cooker! Experiment with a variety of apples and pears. Add extra sugar if fruit is tart and use less if fruit is sweet. Super easy to make and super good! Hope you enjoy!
Provided by Diane Atherton
Categories Other Sauces
Time 11h30m
Number Of Ingredients 8
Steps:
- 1. Peel, core and slice apples and pears thin.
- 2. In a medium bowl, combine sugars, cinnamon, nutmeg, cloves and salt; whisk to combine.
- 3. Place about 1/4 of the apples and pears in the crock pot, sprinkle 1/4 of the sugar mixture over the fruit in slow cooker; toss to combine. Begin layering the rest of the fruit and sprinkle with remaining sugar mixture until cooker is full. NOTE: Fill the crock pot up plus some extra. The fruit will cook down.
- 4. Cook on low setting for 10 hours; stirring occassionally. Mixture will thicken and become dark as it cooks.
- 5. After 10 hours; stir in the vanilla. Use and immersion blender to puree the fruit until smooth. Continue cooking on low another 2 hours uncovered.
- 6. Ladle hot apple-pear butter into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars clean with clean damp cloth, cover with hot sterilized lids, and screw bands on.
- 7. Allow jars to rest undisturbed on countertop for six hours or overnight.Check lids to ensure they sealed.
- 8. Apple butter will keep for up to one year in a cool, dark place.
SPICY CORN ON THE COB WITH MISO BUTTER AND CHIVES
Corn slathered in miso butter is special enough, so you're within your rights to ignore any other ingredients in this recipe. But for lovers of spice, the Japanese spice blend shichimi togarashi is worth seeking out. In English, it translates to "seven-flavor chile pepper," though not all of those seven flavors are chile: There's also roasted orange peel, sesame seeds, ground ginger and seaweed in the mix. Add it gradually, so as not to overpower the subtle flavor of the miso butter (and because everyone likes a different amount of spice). If you can't find shichimi togarashi, substitute crushed red-pepper flakes.
Provided by Emily Fleischaker
Categories vegetables, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
- Meanwhile, in a small bowl, mix together butter and miso paste.
- Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.
WHOLE BAKED YAMS WITH SPICY MOLASSES BUTTER
Categories Herb Side Bake Sweet Potato/Yam Fall Molasses Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Using electric mixer, beat first 7 ingredients in medium bowl until fluffy. (Can be prepared 1 week ahead. Cover and chill. Bring to room temperature before using.)
- Preheat oven to 350°F. Line large baking sheet with heavy-duty foil. Using small, sharp knife, make one 1/2-inch-deep lengthwise slit in each yam, leaving 1 inch of yam uncut at each end. Place yams on baking sheet. Bake yams until tender, about 1 hour 15 minutes.
- Cut slits across center of each yam. Press ends toward center to expose flesh. Transfer yams to platter. Spoon 1 tablespoon spiced butter into each. Pass remaining spiced butter separately.
SPICY GRILLED SALMON STEAKS WITH BLACK BUTTER
Categories Sauté Quick & Easy Dinner Salmon Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a bowl stir together the black pepper, the paprika, the cayenne, the garlic, the onion, the thyme, the salt, and the oil until the mixture forms a stiff paste. Pat the paste onto both sides of each salmon steak. Heat an oiled ridged grill pan over moderately high heat until it is smoking and in it sauté the salmon for 3 to 4 minutes on each side, or until it is cooked through. While the salmon is cooking, in a small skillet cook the butter over moderate heat, swirling the skillet, until it is dark brown, but do not let it burn. Transfer the salmon to heated plates and pour the butter over it.
GRILLED SURF-AND-TURF WITH SPICY GARLIC-SHALLOT BUTTER
Categories Garlic Fourth of July Low Carb Steak Lobster Summer Grill/Barbecue Shallot Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients in processor and blend until almost smooth. Spread 1 heaping teaspoon seasoned butter over each side of each steak and over each lobster half. Let stand at room temperature 1 hour. Transfer remaining seasoned butter to small saucepan.
- Prepare barbecue (medium-high heat). Set pan with butter at edge of barbecue until butter is melted and warmed through. Grill steaks until cooked to desired doneness, about 4 minutes per side. Grill lobster, shell side down, 5 minutes. Turn over and grill until meat is just opaque in center, about 3 minutes. Transfer steaks and lobster to plates. Serve with warm seasoned butter.
SPICY SHRIMP BOIL WITH LEMON BUTTER
In this very spicy, very messy shrimp feast, diners peel their own shrimp, then dunk them in hot sauce-spiked shrimp broth, a bowl of melted lemon butter or both. Many shrimp boils call for adding corn, sausage and potatoes to the pot. This one focuses solely on the shrimp, though feel free to add the other ingredients if you'd like to bulk it up. Crusty bread for serving is a must, both to sop with the last bits of broth and butter, and as a palate-soother, for when the building heat of the cayenne and hot sauce starts to burn.
Provided by Melissa Clark
Categories seafood, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring 6 cups water with the onion, garlic, Old Bay, peppercorns, salt and cayenne to a boil in a large pot. Cover and simmer for 10 minutes to allow the flavors to develop.
- Meanwhile in a small pot, melt the butter. Squeeze the juice from half a lemon into the pot. Stir in shallot, if using, and season butter to taste with hot sauce and salt. Set aside for serving.
- Squeeze juice from the other half the lemon into the large pot, then toss in squeezed lemon half. Stir in 1 tablespoon hot sauce and shrimp. Bring just to a simmer (not a boil), then lower the heat so the mixture continues to simmer for 1 to 2 minutes, until shrimp are bright pink and cooked through.
- Use tongs or a slotted spoon to transfer shrimp to a large serving bowl or platter. Taste shrimp broth and add more salt and hot sauce if necessary.
- Strain shrimp broth into serving bowls. Divide melted butter into small bowls, one per guest.
- To serve, give each guest a bowl of spicy shrimp broth and a small bowl filled with seasoned butter for dipping. Guests should peel shrimp and dunk in broth, butter or both. Serve with bread on the side and plenty of napkins, and a bowl for the shrimp shells.
POACHED EGGS WITH YOGURT AND SPICY BUTTER
Don't miss out on any yolk, butter, or yogurt in our take on the traditional Turkish breakfast known as cilbir; serve with plenty of crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Combine yogurt, garlic, and chives in a small bowl. Season with salt and pepper. Melt butter in a small saucepan. Add paprika and cayenne; remove from heat. Cover to keep warm.
- Fill a large, shallow saucepan with 2 inches water; bring to a boil, then reduce heat to a simmer. Break 1 egg into a coffee cup and slowly slide into water. Repeat with remaining egg. Cook until whites are set but yolks are still soft, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate.
- Divide yogurt mixture between plates. Top with eggs; drizzle with butter mixture. Sprinkle with pepper and chive blossoms; serve.
SPICY CINNAMON BROWNIES WITH SALTED PEANUT BUTTER ICING
Provided by Amanda Freitag
Categories dessert
Time 2h20m
Yield 12 large or 24 small brownies
Number Of Ingredients 18
Steps:
- For the brownies: Preheat the oven to 375 degrees F and grease a 9-by-13-inch nonstick baking pan with cooking spray.
- Melt the butter, chocolate, cinnamon, Aleppo pepper and chili powder together in the top of a double boiler or in the microwave (for 4 minutes). Stir with a rubber spatula until all the chocolate is melted. Remove from the heat and cool to room temperature.
- Combine the eggs, granulated sugar, brown sugar and vanilla paste in a stand mixer fitted with the whisk attachment. Whip on high speed until the mixture becomes pale and pulls ribbons when the whisk is run through it, 2 to 3 minutes.
- Fold the melted chocolate into the egg mixture with a rubber spatula, gently stirring from bottom to top until the chocolate is fully incorporated. Add the salt to the cake flour, then fold half of the flour into the egg and chocolate mixture until thoroughly combined. Fold in the remaining flour.
- Pour the batter into the prepared baking pan making sure the batter is level and evenly spread in the pan. Bake until a cake tester comes out clean when placed in the center, 25 to 30 minutes. Let cool completely.
- For the icing: Combine the cream cheese, butter, peanut butter, confectioners' sugar and salt in a large bowl with an electric mixer for 2 minutes. Wipe down the sides and the bottom of the bowl with a rubber spatula.
- Spread the icing on top of the brownies in an even layer. Dust with cocoa powder, then cut and serve. Alternately, place the icing in a piping bag and pipe icing stars on top. Dust with cocoa powder, then cut and serve.
TURKISH POACHED EGGS WITH YOGURT AND SPICY SAGE BUTTER
Categories Dairy Egg Herb Appetizer Brunch Poach Vegetarian Yogurt Ramadan Lunch Hot Pepper Spring Sage Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Stir yogurt and garlic in small bowl to blend. Season to taste with salt. Divide mixture equally among 4 plates, spreading to coat center.
- Melt butter in heavy small saucepan over medium heat. Add sage, paprika and red pepper and stir just until butter sizzles. Remove from heat. Season with salt.
- Add vinegar to large skillet of simmering water and return mixture to simmer. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place 2 eggs atop yogurt on each plate.
- Rewarm butter mixture if necessary; spoon over eggs and serve immediately with pita bread.
GRILLED PORK KABOBS WITH SPICY PEANUT BUTTER, SESAME, AND SOY SAUCE MARINADE
Steps:
- Trim visible fat from pork chops and cut into strips about 1 inch by 2 inches. (I cut each trimmed pork chop into about 4 crosswise strips.) Combine red wine vinegar, soy sauce, vegetable oil, sesame oil, lime juice, and peanut butter, then whisk until peanut butter is mixed into the other liquids. (This will take a little stirring to get it smooth.) When the mixture is well-combined, whisk in the finely minced garlic and red pepper flakes. Put pork cubes into Ziploc bag or plastic container with a snap-on lid, then pour in marinade. Let the pork strips marinate 6-8 hours in the refrigerator, turning it a few times if you're home. When you're ready to cook, remove the pork strips from the refrigerator and drain the marinade. (I used a colander placed in the sink to drain the pork pieces.) Thread kabobs onto skewers, folding each piece over so they won't spin when they're cooking. Let the pork pieces come to room temperature while you oil the grill with olive oil or non-stick grilling spray and preheat grill to medium-high. (You can only hold your hand there 2-3 seconds at that heat.) Grill kabobs, turning several times with tongs so you get nice grill marks on each side. Kabobs are done when the pork feels firm, but not hard to the touch or when meat reaches a temperature of 160F/70C on an instant-read meat thermometer. We cooked our kabobs about 15 minutes, but actual cooking time will depend on the temperature of your grill and temperature of the meat when it's put on the grill. Serve hot.
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