This irreverent cookbook features seventy spicy recipes that will blow your f*cking head right off. We recommend having some palliative milk at the ready.
This cookbook ain’t f*cking around–these recipes are seriously spicy and not for the faint of heart (or, for that matter, the faint of stomach). So before opening Billy Law’s ode to chile, you better ask yourself the following questions… Do you worship at the altar of spice? Is the Naga Viper your spirit animal? Do you carry an emergency bottle of chile sauce because no one ever, ever gets it hot enough for you? If yes, then this book is going to be right up your alley.
With seventy accessible recipes for food that is so hot it will literally bring tears to your eyes and extreme happiness to your heart, F*ck That’s Hot celebrates the world’s spiciest dishes. You can expect to find the recipes for Flaming Meatball Spaghetti, Spicy Gumbo, Nashville Hot Chicken, Hot Sauce Buffalo Wings (obviously), and Searing Jerk Chicken. No doubt you’re sweating already…
So chile fiends, one question remains: what the f*ck are you waiting for? Reward (or punish?) your taste buds with some punishing heat, as found in this deadly cookbook.
From the Publisher
Ingredients Chimichurri 15 g (½ oz/¾ cup) parsley leaves 5 g (¼ oz/¼ cup) coriander (cilantro) leaves 3 garlic cloves, roughly chopped 1 red habanero or 2 bird’s eye chillies, roughly chopped 125 ml (4 fl oz/½ cup) extra virgin olive oil 3 tablespoons red wine vinegar 2 teaspoons fish sauce ½ teaspoon freshly ground black pepper Grilled Steak
4 x 200 g (7 oz) sirloin steakssea salt and freshly ground black pepper1 tablespoon olive oilgrilled sweetcorn, fries or steamed vegetables, to serve
Grilled Steak with Chimichurri Serves 4
1. To make the chimichurri, place the parsley, coriander, garlic, chilli and 2 tablespoons of the olive oil in a blender and blend to a paste. Scrape the mixture into a bowl, add the remaining olive oil along with the vinegar, fish sauce and black pepper and stir to combine. Taste and adjust the seasoning if necessary.
2. Preheat a barbecue grill to high. Season the steaks generously with salt and pepper and drizzle the olive oil on both sides of the steaks. Once the grill is smoking hot, add the steaks and grill for 3 minutes on each side for medium–rare. Remove the steaks from the grill, transfer to a tray and cover loosely with foil. Set aside to rest for 5 minutes.
3. Slice the steaks against the grain and drizzle over the chimichurri. Serve with a side of grilled sweetcorn, fries or steamed vegetables for those who are health conscious.
Sichuan-Style Eggplant
Moroccan Chilli Lamb Shank Tajine
Nashville Hot Chicken
Killer Kimchi Fried Rice
Publisher : Smith Street Books
Publication date : March 24, 2020
Language : English
Print length : 168 pages
ISBN-10 : 1925811417
ISBN-13 : 978-1925811414
Item Weight : 1.8 pounds
Dimensions : 7.4 x 0.9 x 10.8 inches
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