Spice it up! Summer recipes with a hint of heat

Here we are, in the middle of the dog days of summer. It’s steamy outside during the day and muggy at night. The air conditioner is working overtime and begging for a break. What better time to consider spicing up your dinner routine with three courses that have a kick of heat as well?

Farmers Markets and grocery stores are well-stocked with plenty of fresh peppers so the spicy ingredients for these three recipes should be easy to find. Enjoy an appetizer, entree and dessert that will heat up your boring summer meal routine.

APPETIZER: BLISTERED SHISHITO PEPPERS

INGREDIENTS

8 ounces (3 heaping cups) shishito peppers

2 teaspoons extra-virgin olive oil or avocado oil

(you need just enough oil to lightly coat the peppers and to cover the base of your skillet)

Lemon wedge, optional

Salt, to taste

INSTRUCTIONS

Rinse peppers and pat dry. Transfer the peppers to a bowl and toss with oil until coated. Set aside.

Heat a skillet over medium heat. Resist the urge to use high heat, which is too hot for olive oil. The skillet is ready when a drop of water sizzles and evaporates on contact.

Add the peppers to the skillet and let them cook. Stir them every minute or two until they are tender and have charred spots, about 8-12 minutes.

Remove from heat, spritz with the lemon wedge. Season with salt.

Recipe from cookieandkate.com

ENTREE: FIRECRACKER SALMON

INGREDIENTS

1 lb salmon

2 tbsp tamari/soy sauce

1 tbsp sriracha

1 tbsp olive oil

1 tsp rice vinegar

1 tsp maple syrup

1/4 tsp ginger

¼ tsp pepper flakes

INSTRUCTIONS

Preheat the oven to 425ºF.

Place the salmon in a foil-lined baking pan.

Whisk together the marinade ingredients. Pour over the salmon and pop in the fridge for at least 30 minutes.

When ready to bake, pop the salmon in the oven and cook for 14 - 17 minutes depending on the thickness of the filets. The salmon should easily flake when you poke it with a fork.

Serve immediately with a sprinkle of fresh herbs and scallions.

Recipe from simplyquinoa.com

DESSERT: CINNAMON CHILI BROWNIES

INGREDIENTS

5 ounces high quality dark chocolate (at least 72 percent cacao), finely chopped

10 tablespoons (1 stick plus 2 tablespoons) butter, plus extra for greasing

2 tablespoons guajillo or aleppo chile, freshly ground

1 teaspoon ground cinnamon

1 teaspoon kosher salt

1 3/4 cups sugar

3 eggs

1 cup flour

INSTRUCTIONS

Adjust oven rack to middle position and preheat oven to 350°F.

In a small saucepan over low heat (or in a bowl over a pot of boiling water), melt the chocolate and butter with the chile, cinnamon, and salt, stirring occasionally. Set aside to cool.

Line a 9" x 9" metal baking pan with parchment paper or aluminum foil. Use enough to create a lip over the sides of the pan. If using foil, lightly grease with butter.

In a mixing bowl, combine the melted chocolate mixture with the sugar. When combined, add the eggs. Mix till smooth, then fold in the flour. Transfer to the baking pan. Bake until the brownies feel firm and a paring knife poked into the center comes out clean (you still want a few crumbs to stick), about 30 minutes.

Using the parchment or foil lip, remove the brownies from the pan and cool completely.

To greatly improve the texture and flavor, wrap the brownie slab in plastic and let it sit for several hours or up to overnight at room temperature. Slice into 9 large, 16 medium, or 25 small squares, and serve.

Recipe from seriouseats.com