Hot, Hot, Hot

The holiday season has hardly begun and already I feel...leaden.  Four or five starchy, fat laden dishes in one meal will do that to you.  I'm thinking the antidote to this "leaden" feeling is spice.  I need hot.  I need zesty.   I need scathing.  Have I ever  mentioned I live in the Midwest?  Rural.  It's going to take some creativity to satisfy these spicy cravings of mine.  But doesn't it always?

I would start my day of heat with a cup of Cuban style coffee.  I choose Cuban, rather than espresso, because Cuba evokes heat.  And spice.  And moist air and oh man I need a...vacation.  Yeah that's it, a vacation.  I am also choosing Cuban coffee because Steven Raichlen, in his "Miami Heat" cookbook, describes it as, "Black as night, sweet as sin, frothy as a sea squall..." and I like that.

Coffee Cubano

4 T finely ground dark roast coffee (La Estrella del Norte if you can get it)
1 C water
2 t sugar (or more according to how much you like sin)

Follow the directions on the espresso maker.  Make sure the sugar is in the carafe before it fills with coffee.  As coffee starts to drip into carafe, stir it vigorously with a spoon for a few seconds until it gets frothy.  Slurp deeply.



For lunch I'm thinking Hot and Sour Soup.  What can't some fresh ginger, garlic and hot chili oil do for your mind and body?  I mentioned I live in the rural Midwest so my recipe is going to be Szechuan-ish.  Never fear, while that may mean no wood  ear fungus or daylily buds, it does not mean no heat.  Hot chili oil I can get.  Add more at will.

Szechuan-ish Hot and Sour Soup (serves 4)

6 C chicken stock (or turkey if you got your lazy carcass up and made  use of that damn Thanksgiving turkey carcass)
1/2 C rice wine vinegar
1/3 C soy sauce
4 green onions (plus some for garnish) cut into thirds crosswise and in half lengthwise
1 oz. dried mushrooms (boiled in enough water to cover for 3 min.)
1 carrot, peeled and cut into strips
8 oz can bamboo shoots
5 cloves garlic, sliced
1 T fresh ginger, peeled and minced
6 oz. chopped pork tenderloin
1/3 C water
1/4 C cornstarch
2 t hot chili oil
4 oz. white mushrooms, slivered
3 oz. sugar snap peas, sliced lengthwise
6 oz. peeled shrimp, chopped
6 oz. firm tofu, cubed
Cilantro for garnish

Bring chicken stock (I know you), vinegar and soy sauce to a boil in a soup pot.  Give that broth a taste.  Isn't it bright and acidic?  Don't you feel lighter already?  Add the 4 green onions and next 6 ingredients (through pork) and bring back to a boil.  Reduce heat and simmer for 2 min.  Meanwhile, mix water, cornstarch and hot chili oil in a small bowl.  Slowly add this to simmering soup, while stirring.  Add white mushrooms, peas, shrimp and tofu and simmer for 3 min.  Garnish with green onion and cilantro.  Again, slurp deeply.



For supper I would definitely go for some Pasta Arrabiata.  Use really spicy sausage.  Go heavy on the crushed red pepper.  I would give you the recipe but I'm tired of typing.  I want to get cookin'.

And don't be afraid of ending your day with another cup of that Cuban coffee.  It might keep you up all night.  Make you want to cha-cha-cha.