Best O Diablo The Devils Pot Macao Recipes

BURNETTS WOODCOCK

Steps:

• First make the potatoes, mash them and let them dry well. Beat the egg whites very stiffly but not dry. Mix the egg yolk and capers and cream into the mash and fold in the egg whites. Form small cakes and fry in the butter until brown.
• Preheat the oven to 425 degrees F.
• Spread each woodcock generously with butter and cover with a bacon rasher. Roast in the oven for 10 to 15 minutes, depending on how you like them, more if you must.
• For the sauce, saute the livers in butter until just cooked, mash and press them through a fine sieve. Put the puree in a pan, thin with white wine and stock, add juniper berries, seasoning and lemon juice, and simmer for a few minutes.
• Place the cooked woodcock on the potato cakes and serve with the sauce.

CINCO DIABLO

Steps:

• For the pickled serranos: Combine the serranos, tequila, sugar, salt and lime juice in a bowl until the dry ingredients dissolve. Chill for 24 hours.
• Preheat the oven to 450 degrees F.
• Heat a grill to medium-high heat. Heat a griddle to medium.
• Add oil to a large cast-iron skillet and heat to 350 degrees F.
• For the Fresno chile pesto: In a large bowl toss the Fresno chiles and bell peppers with olive oil, salt and pepper, then roast on a sheet pan until skins are blistered, approximately 15 minutes. In a blender or a food processor on medium speed, blend with the basil and Parmesan until fully blended. Season to taste.
• For the jalapeno ranch: In a large bowl toss the jalapenos in olive oil with salt and pepper, then roast on a sheet pan until skins are blistered, approximately 15 minutes. In a blender or a food processor on low setting blend with the heavy cream, mayonnaise, granulated garlic and granulated onion. Raise speed to high and blend for additional 3 seconds. Be very careful not to overblend.
• For the chipotle bacon: In a bowl, toss the bacon with the chipotle puree until the bacon is fully coated. On a greased sheet tray roast until bacon begins to blacken, approximately 10 minutes.
• For the beer battered poblanos: Toss the poblano halves in olive oil with salt and pepper and roast on a sheet tray until skins are blistered, approximately 15 minutes. Let cool completely. Meanwhile whisk the beer together with all the flour minus 2 tablespoons in a bowl until a smooth batter is formed. Lightly coat each poblano half in the remaining flour, then dip in the batter, fully coating. Fry in the hot oil until golden brown.
• For the burgers: Make twelve 2-ounce patties, and press out until flat and squarish (roughly 4 inches across). Place patties on the grill, then salt and pepper the tops and cook to medium-well, roughly 2 minutes per side. Meanwhile, brush the buns with butter and toast on the griddle on one side until dark brown. Top toasted buns with the lettuce, followed by two patties, 1 tablespoon each jalapeno ranch, 1 strip each chipotle bacon (cut in half), 1 each battered poblano, 1 tablespoon each Fresno chile pesto, a quarter of an avocado each, 1 teaspoon each serrano chiles and 4 to 5 cilantro leaves.

WEST INDIES PEPPER POT SOUP

Steps:

• In a large stockpot, saute the pork and beef in the oil over high heat for 10 minutes, until brown. Add the onion, garlic, and Scotch bonnet pepper; saute for 3 to 5 minutes, until the onion is translucent. Add the scallions and saute for 3 minutes. Add the taro root and saute for 3 to 5 minutes more, until translucent. Add the chicken stock, bay leaves, thyme, allspice, and ground pepper. Bring to a boil over high heat. Reduce the heat to medium and cook about 30 minutes, until the meat and taro root are tender. Stir in the callaloo. Reduce the heat and simmer about 5 minutes, until wilted. Season with salt and pepper to taste. Serve in a tureen or divide among individual soup bowls.

PAPAS RELLENAS WITH PICADILLO DE PAVO

Steps:

• Picadillo:
• Heat a large skillet over medium-high heat and add 2 tablespoons of the olive oil. Put the turkey in the skillet and cook, separating the clumps of meat with a spoon or spatula, until crumbly and lightly browned, about 5 minutes. Transfer the turkey and any juices to a bowl. Reserve.
• Add the remaining 2 tablespoons olive oil and the butter to a skillet and heat until hot. Add the garlic, onion and bell peppers, season with salt and pepper, and saute for 10 to 15 minutes, stirring occasionally.
• Stir in the turkey, tomato, tomato paste, red wine, sherry, capers, raisins, olives, and scallions. Lower the heat to medium-low, season to taste, and cook for about 15 minutes until the flavors meld. Remove from the heat.
• Papas Rellenas:
• Combine the mashed potatoes and yuca in a large bowl. Lightly beat 2 of the eggs, and add to the potato mixture, along with the thyme, salt, black pepper, and cayenne. Cover and refrigerate for 30 minutes.
• Form the potato mixture into balls about 1 1/2 inches in diameter. Using your thumb or forefinger, make a little well large enough to hold 1/2 tablespoon of filling in each ball. Add the filling and pinch the dough to seal. Pat the seam gently, then roll the ball to make it smooth and round.
• Bring out 3 shallow bowls, Put the flour in 1 and season with salt and pepper. In another, beat the remaining 3 eggs with the water. Put the bread crumbs in the third bowl. Roll each ball in flour, then in the eggs, and then in the bread crumbs to coat.
• In a deep fryer or deep pot, heat the oil to 375 degrees F. Drop the papas rellenas in the oil, in batches, and cook until golden brown, about 3 minutes. Remove and drain on paper towels. Serve.