Best Blood Orange Brown Derby Recipes

BISHOP'S BROWN DERBY WITH DIABLO SAUCE

Bishop's Brown Derby With Diablo Sauce image

This comes from a restaurant that was very popular in Tulsa. It has been decades and it is said that people still request this recipe. I got this recipe out of the Tulsa paper.

Provided by Gingerbear

Categories Meat

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

2 lbs ground beef
2 eggs
1 1/2 teaspoons English mustard powder
1/2 teaspoon liquid smoke
1 teaspoon salt
1 teaspoon prepared mustard
1 teaspoon pepper
1 1/2 teaspoons Worcestershire sauce
1 quart chicken stock (broth)
1 1/2 cups ketchup
3/4 cup chili sauce
1 teaspoon liquid smoke
1 teaspoon A.1. Original Sauce
1 teaspoon Worcestershire sauce
salt and pepper
1/2 cup margarine
8 tablespoons flour
1/2 cup sweet pickle relish or 1/2 cup to taste chopped parsley

Steps:

For the Diablo sauce:.
In large sauce pan mix first 7 ingredients.
Bring to a boil.
In a small pan, melt margarine and gradually add flour, stirring until smooth.
Add gradually to sauce mixture until desired thickness is reached.
It is best to taste the seasonings as you mix the ingredients so that the sauce is to your desired taste.
You may find that you want to increase or decrease certain ingredients to suit your taste.
For the Brown Derby:.
Lightly mix all ingredients and shape into 8 patties.
Broil on a grill to your liking.
Place on plates and cover with Diablo sauce.
This can be served with practically anything on the side.
French fries, fried potatoes etc.
NOTE: You may lose some of the flavor but the patties are still tasty if cooked inside in a skillet over medium heat.

Nutrition Facts : Calories 529.4, Fat 31.5, SaturatedFat 9.8, Cholesterol 127.2, Sodium 1680.4, Carbohydrate 32.8, Fiber 2.2, Sugar 19.6, Protein 28.2

DERBY TARTLETS

Derby Tartlets image

Provided by Food Network Kitchen

Categories dessert

Time 2h35m

Yield 18 tartlets

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
1/2 cup walnuts
1/4 cup granulated sugar
Pinch of salt
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
Cooking spray
1/3 cup milk chocolate chips
1/3 cup semisweet chocolate chips
1/4 cup plus 3 tablespoons heavy cream
2 tablespoons bourbon
1 tablespoon confectioners' sugar
Candied walnuts, for topping

Steps:

Make the crusts: Pulse the flour, walnuts, granulated sugar and salt in a food processor until finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in 2 to 3 tablespoons ice water and pulse until the dough starts to come together. Turn out onto a sheet of plastic wrap; shape into a disk, then wrap and refrigerate until firm, about 1 hour.
Preheat the oven to 375 degrees F. Spray an 18-cup mini-muffin pan with cooking spray. Press 1 tablespoon dough into the bottom and up the side of each cup. Refrigerate 20 minutes.
Bake the crusts until golden brown, 20 to 25 minutes, then press the centers of the crusts down with a small spoon. Let cool in the pan 10 minutes, then remove to a rack to cool completely.
Make the filling: Put the chocolate chips in a bowl. Combine 3 tablespoons cream and 1 tablespoon bourbon in a small microwave-safe bowl and microwave until simmering, about 30 seconds; pour over the chocolate chips and let stand 1 minute, then stir until smooth. Let cool slightly.
Spoon the filling into the crusts and let set, about 20 minutes. Whisk the remaining 1/4 cup cream and 1 tablespoon bourbon with the confectioners' sugar until soft peaks form; spoon onto the tartlets and top with the candied walnuts.