Big Flavors of the Hot Sun: Hot Recipes and Cool Tips from the Spice Zone by Chris Schlesinger and John Willoughby

  • Musky mellow gazpacho

    from Big Flavors of the Hot Sun: Hot Recipes and Cool Tips from the Spice Zone Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby

    • Categories: Soups; Summer; Spanish; Vegan; Vegetarian
    • Ingredients: tomato juice; papaya juice; green papayas; avocados; red onions; limes; Tabasco sauce; cilantro; black peppercorns; red bell peppers; green bell peppers
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Notes about Recipes in this book

  • Smoked eggplant and tomato soup with rosemary-garlic butter

    • beetlebug on September 14, 2015

      This was an excellent summer soup. I had to make a few modifications. I roasted vegetables in the oven at 375 for almost an hour. I only had a a bit over a quart of stock and that was enough. After I roasted the veg, I put them and the juices into a 4.5 LC dutch oven. I added the raw garlic and chopped rosemary. I didn't make the compound butter since I didn't feel like it. At that end, I sprinkled some smoked paprika and it tied it all together. As with all Schlesinger recipes, this made a lot of soup.

  • Pineapple steamed clams with simple coconut curry

    • apattin on January 19, 2014

      Too much spice. Not enough coconut milk to soften the edges. Won't do again.

  • Aromatic Southeast Asian pork stew

    • eve_kloepper on March 10, 2024

      This is not a stew, but a soup. 1 gallon of stock for 2 lbs. of meat! Excellent flavors, although next time I will not add the chopped chili peppers to the stock, but serve them as a garnish. Made things too hot for some, and even without the heat, the stock is plenty flavorful. Also , recipe asks for simmering the meat (lean pork) for 1 1/2 to 2 hours which is way too long for pork loin or tenderloin, which gets tough after much more than 20 to 25 minutes. Next time I will use 2 quarts of stock and serve the dish over rice noodles, not rice.

  • Cheesy cornbread (aka Hopper's choice)

    • ntt2 on March 02, 2012

      adds fresh or frozen corn

  • Barbecued whole chicken with rosemary and garlic

    • ntt2 on March 01, 2012

      Many different spice suggestions to change country origins.

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  • ISBN 10 0688118429
  • ISBN 13 9780688118426
  • Published Jun 22 1995
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher HarperCollins
  • Imprint William Morrow & Company

Publishers Text

More than 240 original and innovative recipes--simple to prepare, healthful, bursting with flavor--are derived from the cuisines of hot-weather places and range from unusual spice-and-seafood combinations to complexly flavored dishes.

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