A spicy margarita at Zov ’ s combines heat from jalapeno-infused tequila tempered with pineapple puree .
chiles and cilantro are spread onto it . It is then drizzled with agave , sprinkled with salt and served with lime slices .
For a different twist , The Beachcomber at Crystal Cove serves spicy ahi nachos , which begin with diced ahi tuna , avocado , crispy wontons , green onions and toasted sesame seeds , then add some zest from spicy aioli and a garlic sweet chile sauce ; microcilantro soy citrus vinaigrette completes the dish . Joey Newport Beach gives a kick of spice with the balance of sweet in the Szechuan chicken lettuce wraps , an appetizer with sweet soy ginger glaze , spicy aioli , iceberg lettuce wraps , peanuts and crispy wontons for added crunch ; diners can also choose to sub tofu or prawns for the chicken .
LIQUID HEAT Spice can also be added to cocktails to kick it up a notch and complement the libation ’ s flavors .
Huddleston says his favorite spicy cocktail at Topside is called the Devil to Pay , which is made by combining the smoky and spicy Flecha Azul blanco tequila with cool cucumber , lime and sweet agave for balance in a glass with a spiced rim .
“ It ’ s been a menu mainstay since day one ,” he says . “ It ’ s our elevated version of the ever-popular skinny margarita .”
To tempt the taste buds , Lighthouse Café creates a spicy mango margarita with Casamigos tequila , jalapeno juice and chamoy tempered with fresh lime , agave and mango puree to help ease the burn . Zov ’ s highlights pineapple in its spicy margarita , which brings together Tanteo jalapeno-infused tequila , fresh pineapple puree , fresh lime juice and agave . For a michelada , head to The Beachcomber , which puts its spin on the classic by combining Mexican beer with house spicy mix in a glass with a chile-spiced rim .
Nobu Newport Beach has the Smokin ’ Aces cocktail up its sleeve for those seeking smoldering sips . This drink combines Dos Hombres mezcal , Ancho Reyes chile liqueur , cantaloupe puree , lemon juice and agave . Kick it up a notch by pairing the libation with the yellowtail jalapeno or tuna wasabi salsa among other piquant dishes . In fact , Nobu ’ s namesake chef and founder is known for mixing Japanese dishes and Peruvian ingredients , which includes many types of peppers , so there are plenty of spicy options .
SPICE IT UP AT HOME Henderson says that the main thing to focus on when crafting spicy concoctions in your own kitchen is to be careful .
“ Don ’ t touch chiles and then your eyes or nose — ouch ! If you use a blender or food processor , do not open the lid and lean over at once [ as ] that could lead to a coughing attack ,” she says . “ Stay back for a minute while the ‘ hot ’ air settles . … It is not very cool to be sneezing and crying right before dining .”
Speaking generally , Henderson says her favorite ingredients to use are lemon and chiles , and she tries to incorporate these everywhere it makes sense .
“ I also am a fan of mayonnaise — vegan or traditional . You can never go wrong by adding any spice or hot sauce to mayonnaise ,” she explains . “ As a Swede , I love my smorgasbord and love a variety of foods for all meals . And I always include something spicy . It can be as simple as a fresh tomato salsa or cucumbers with Fresno chiles , a spicy aioli , pickled Fresno chiles on charred broccolini , [ or ] a loaded baked potato with butter and cream , topped with chiles and herbs .”
Huddleston says fermentation and pickling can enhance the spiciness of chiles , especially if the seeds are left to leech heat into the pickling liquid . He suggests when using dried chiles to let them soak in a solution of water and vinegar , then use that liquid in your preparation of the dish .
“ When you add vinegar to chiles , it not only provides a tangy kick , but also plays a crucial role in extracting and preserving the flavors ,” he says . “ The acidity in vinegar helps break down and extract the essential oils and flavors from the chiles , intensifying their taste .”
Huddleston adds that it ’ s important not to forget gloves when creating a spicy rub or sauce . Of course , knowledge can be as vital as the tools when working with chiles . Chefs should have an understanding of the flavor nuances and heat level of each kind of pepper before using them . Knowing what makes a pepper unique allows a chef to really showcase the spice and play up its flavor profile in different dishes . NBM
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