My ever popular “Hotter Than Hell” cookbook featuring hot and spicy dishes from around the world has just been reprinted and is available from us if you want it autographed or from Amazon, Barnes and Noble and your favorite Independent book store—either online or at the store.
This is the fourth revision of this book and it is book #4 in the Jane Butel library being published by Turner Publishing. The popularity of the book stems I think from the fact that in the book I have taken very popular dishes such as Beef Bournignone and Coq au Vin and elevated the flavor levels through adding some spark with chiles. Also I have used various Asian, Mexican and other influences to create 179 pages of fun, delicious recipes.
Many of the recipes are totally original such as Perky Porky Pigtails which takes as the original influence Russian Beef Stroganoll and uses pork and fusilli instead of egg noodles. The sauce in a delightful unctuous blend of chiles with an edge of sour cream.
An Italian favorite of mine is Pesto which I have used to top Oysters on the Half Shell.
And behold the Drinks Section where creativity and innovation abound. There are such delights as Dante’s Downfall, Fen’s Fang, Maria’s Martinis, SIlkies and even Son of a Blitch’s Delight.
You can not go wrong with book—you will only have fun creating a wide range of delicious delights!
Here is my favorite Coq au Vin from this book and the Silkies cocktail--
coq au vin
This is my all-time favorite coq recipe, developed during my early New Mexico years. Fired with caribe and flamed with cognac, it’s a fabulous dish with a perfect marriage of flavors, certain to be a hit with family and guests—though you may want to hoard it all for yourself! Since this stew is so robust, accompany it with a soothing side dish. And, never, ever waste a drop of the savory sauce; if you have any leftover, freeze it for later use. It’s wonderful in all kinds of stews.
Yield: 6 servings
½ cup all-purpose flour
2 Tablespoons caribe (crushed Northern New Mexico red chile)
1 teaspoon salt
1 (3 ½ to 4 pound) broiler-fryer chicken, cut for frying
½ cup unsalted butter
6 Tablespoons cognac
1 clove garlic, minced
1 fresh bay leaf
4 sprigs fresh thyme or ½ teaspoon dried thyme
¼ cup minced flat-leaf parsley
6 small white boiling onions, peeled
½ pound fresh mushrooms, any kind, sliced
6 slices thick bacon, heavily smoked country style sliced into ½ inch pieces
Freshly ground black pepper to taste
1 cup Burgundy or other good quality dry red wine
French bread, cut in 1 inch cubes
- In a paper bag or large shallow bowl, mix flour, caribe and salt. Dredge chicken in flour mixture. Meanwhile, melt butter in a large deep, heavy skillet (or in a chicken fryer) over medium-high heat. Add chicken pieces and cook until browned on all sides, turning as needed; adjust heat as necessary to prevent over-browning.
- Add cognac to hot skillet and flame carefully, keeping a lid nearby to extinguish flames should they rise too high. When flames die, stir in garlic, bay leaf, thyme, 3 Tablespoons of the parsley, onions, mushrooms, bacon, and a generous grinding of black pepper. Pour wine over all. Bring to a boil, reduce heat, cover, and simmer about 45 minutes, or until chicken is tender and sauce is thickened.
- Meanwhile, prepare Fried Croutons. In a skillet, toast French bread cubes in a mixture of half oil and half melted butter until light golden on all sides, stirring as needed. Cool.
- To serve, place chicken on a large warmed platter and cover with sauce, arranging onions decoratively around chicken. Sprinkle croutons over the top, and then sprinkle with remaining 1 Tablespoon parsley.
Reprinted from the book “Hotter Then Hell”
I go t the inspiration for this recipe from the famous New Orleans drink—the Remus Fizz. This silky smooth drink is so special that friends have called me from around the world just to get the recipe. This is a great brunch drink, so be prepared to supply a lot of refills!
Yield: 4 servings
10 ice cubes
½ cup frozen orange juice concentrate
1 ounce fresh lime juice
4 ounces tequila
6 ounces light cream
2 egg whites
3 Tablespoons sugar or taste
- Place ice cubes, orange juice, lime juice, and tequila in a blender. Process until slushy. Add cream, egg whites, and sugar and process on highest speed until very foamy. Serve in stemmed glasses.
Reprinted from the book “Hotter Then Hell”