July/August 1999 Issue

Caliente!

I like it hot. My favorite cuisine caliente assaults the taste buds and awakens the senses. Flavors from jalapeños, hot sauce, and red-hot seasoning transform main dishes into an extravaganza of steam.
A simple grilled snapper takes on a different persona after adding a fiery green salsa, which can be made in advance. Smokin’ blackened redfish marinated in a special blend of seasoning and cooked in your favorite black iron skillet reflects the essence of heat. Explore a delicious switch from overbearing chicken wings to boneless buffalo chicken breasts sauced in power-packing red-hot sauce, garlic, vinegar, and a hint of butter.
All I can say is spice it up, sear it up, and serve it hot. And the heat is on…

Jan Campbell, a lifelong resident of Southwest Florida, is a cookbook author and catering consultant.

Grilled Snapper with Fiery Green Salsa
Snapper filets
1 lime
2 tablespoons of butter
Lemon pepper and salt to taste
Line the grill with heavy-duty aluminum foil that has been sprayed with oil. Make several holes in foil to release juices. Squeeze juice of one lime over snapper. Brush with 2 tablespoons of melted butter and sprinkle with lemon pepper and salt. Over medium-hot coals, cook fish until flesh flakes with a fork and is opaque.

Salsa:
3 scallions, chopped
1 green tomato, chopped fine
2 yellow tomatoes, chopped fine
2-3 jalapeños, seeded and chopped fine
1 tablespoon of vinegar
1 tablespoon of olive oil
1 tablespoon of chopped fresh parsley
2 cloves of garlic, minced
Salt and pepper to taste

Blackened Redfish
Redfish filets
1/2 stick of butter plus 2 teaspoons
Seasoning:
1 tablespoon of sweet paprika
21/2 teaspoons of Veg-sal (available at
health food stores)
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of red pepper
1/4 teaspoon of white pepper and fresh
ground black pepper
Melt 1/2 stick of butter in a pie pan. Place well-mixed seasonings on a piece of wax paper. Coat fish in butter, then roll in seasonings. Heat black iron skillet until it is extremely hot. Place fish in skillet and pour 1 teaspoon of butter on top and cook for about two minutes. Turn and pour an additional teaspoon of butter on fish and cook until done. Serve immediately.

Buffalo Chicken Breasts
4 boneless chicken breasts, seasoned
with pepper and salt
2 teaspoons of melted butter
4 tablespoons of red-hot sauce (I use
Crystal hot pepper sauce)
1 teaspoon of apple cider vinegar
Garlic powder
Sauté chicken breasts in 1 tablespoon of butter until lightly browned. Mix other ingredients and pour over chicken. Cook for several minutes, turning to coat well. Serve hot.