Mike’s Hot Spicy Food Recipes

Spicy Indian Eggplant Spread

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Spicy Indian Eggplant Spread

  • 2 medium eggplants (about 1 1/2 pounds), trimmed and cut into 3/4-inch cubes
  • 5 Tbs. vegetable oil
  • 1 large onion, cut into medium dice
  • 3 large garlic cloves, minced
  • 2 Tbs. minced fresh ginger
  • 1 Tb. garam masala
  • 2 tsps. ground cumin
  • 1/2 tsp. cayenne pepper
  • 1 14.5-ounce can petite diced tomatoes
  • 1/3 cup chopped fresh cilantro

Place eggplant on a rimmed baking sheet; toss with 3 Tbs. oil and some salt to coat. Place on bottom oven rack; turn oven to 400 degrees and roast until bottoms are golden brown, 20 minutes. Stir, then return to oven 5 minutes longer.

Heat remaining oil in a large skillet over medium-high heat. Sauté onions until golden brown, about 5 minutes. Add garlic and ginger; cook 1 minute. Add remaining spices (reduce the cayenne if you prefer less heat) and cook about 30 seconds more. Add tomatoes, eggplant and 1/2 cup of water. Simmer, partially covered, to blend flavors, 10 minutes. Remove from heat.

Stir in cilantro. Taste, then season with salt, if needed. Briefly pulse in a food processor if you want a smoother spread.

Serve warm or at room temperature with warm naan, pita bread or pita chips.

Yield: 5 cups

Per 1/4 cup: 49 calories, 1g protein, 4g carbohydrates, 4g fat (0.3g saturated), 2g fiber, 0mg cholesterol, 34mg sodium

Cocktail Cubans

Cocktail Cubans

  • 1 pork tenderloin (1 to 1 1/4 pounds) Vegetable oil, salt, pepper
  • 1 24-count small dinner rolls
  • 1/4 cup mayonnaise
  • 1/4 cup yellow mustard
  • 6 Swiss cheese slices, quartered
  • 1/4 pound shaved ham
  • 24 thinly sliced dill pickles

Lightly rub pork tenderloin with oil, season with salt and pepper, and set on a rimmed baking sheet. Adjust oven rack to lowest position and set sheet on rack. Turn oven to 400 degrees and roast pork, turning once halfway through, until it registers 160 degrees, about 30 minutes. Let rest for at least 10 minutes or up to 2 hours. (Roast can be prepared and refrigerated one or two days ahead.)

When ready to assemble the sandwiches, preheat oven to 400 degrees. Cut pork into thin slices; set aside. Split rolls and arrange on a baking sheet. Mix mayonnaise and mustard; spread thinly on both halves of each roll. Top the bottom halves in this order: cheese, pork, ham, pickle. Cap each one with a roll top. Bake until buns are toasty and cheese melts, 8 to 10 minutes. Arrange on a platter and serve warm.

Yield: 24 sandwiches

Per sandwich: 139 calories, 9g protein, 14g carbohydrates, 5g fat (1.6g saturated), 21mg cholesterol, 1g fiber, 289mg sodium

Shrimp-Stuffed Deviled Eggs

Shrimp-Stuffed Deviled Eggs

  • 12 hard-cooked large eggs, peeled
  • 1 1/2 cups salsa
  • 6 ounces (about 1/3 pound) raw shrimp, peeled and cut into small dice
  • 1/2 tsp. ground cumin
  • 2 Tbs. chopped fresh cilantro
  • 2 small green onions, thinly sliced
  • 1 jalapeño, thinly sliced (leave seeds)

Cut off a small slice from both small ends of each egg (so they'll stand upright) and halve eggs around their equator. Crumble yolks into a small bowl. Set yolks and whites aside.

Bring salsa to a simmer in a small skillet over medium-high heat. Simmer until most of the liquid has evaporated, about 5 minutes. Stir in shrimp; cook until just opaque, 1 to 2 minutes. Transfer to a medium bowl, stir in cumin, cilantro and onions, then yolks.

(The filling and egg whites can be covered separately and refrigerated overnight.)

When ready to serve, spoon the shrimp mixture into whites, garnish each egg with a jalapeño slice and arrange on a large platter.

Yield: 24 deviled egg halves

Per egg half: 46 calories, 4g protein, 1g carbohydrates, 3g fat (0.8g saturated), 116mg cholesterol, 0g fiber, 163mg sodium

 
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Mike’s Hot Spicy Food Recipes