PORK TENDERLOIN DIABLO
This is a great pork recipe. Mustard is a classic with pork, but when you add the extra zing of horseradish and cayenne, and then smooth it out with a little cream and butter, well, it's devilishly delicious.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.
- Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate.
- Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives.
- Slice pork into 1/2-inch slices and serve topped with sauce.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 2 g, Cholesterol 89.2 mg, Fat 14.1 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 6.4 g, Sodium 222.9 mg, Sugar 0.4 g
CHICKEN DIABLO
DH loves this since it has intense flavor but not too hot for children. I adapted this recipe from the At Home with Family & friends cookbook from Cornerstone Television. Woody's restaurant in Pittsburgh, PA managed by the Antonelli brothers, make this recipe. Great served with crusty bread, rice, and a salad.
Provided by Monica in PA
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet, heat oil.
- Add chicken and red pepper and saute for 5 minutes until chicken is tender.
- Add mushrooms and saute for 3 additional minutes.
- Add garlic, beef stock and cook for 3-5 minutes.
- Add apple juice, tomatoes, banana peppers, and parsley.
- Salt/pepper to taste.
- Simmer low and uncovered until juices reduce and thicken.
- You may also thicken the liquid with cornstarch or arrowroot powder.
Nutrition Facts : Calories 501, Fat 30.2, SaturatedFat 6.6, Cholesterol 109, Sodium 580.1, Carbohydrate 18.3, Fiber 3.6, Sugar 12.8, Protein 39.8
PAPAS RELLENAS WITH PICADILLO DE PAVO
Provided by Food Network
Categories appetizer
Time 2h10m
Yield 40 to 44 Papas
Number Of Ingredients 29
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.
HUEVOS DEL DIABLO (EGGS OF THE DEVIL)
If you like spicy, you can really kick-up the heat in this twist on traditional deviled eggs. If you are squimish, reduce the chili paste and jalapenos.
Provided by CaribbeanQueen
Categories < 30 Mins
Time 20m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Cut cooled eggs in half. Scoop out the yolk.
- Mash the yolks with next 6 ingredients. Season with salt and pepper.
- Mix well.
- Fill egg halves.
- Garnish with cilantro and pickled ginger.
- Chill and serve.
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.
SCALLOPS FRA DIAVOLO...THE SAUCE OF THE DEVIL
Fra Diavolo...the "sauce of the devil". I find spicey sauces work really well with shellfish, this sauce is sure put a little fire in your bite and maybe even a little fire elsewhere!! Enjoy!
Provided by SassySheff
Categories Sauces
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, heat 2 tablespoons of the olive oil with 7 cloves garlic and shallots over medium heat.
- DO NOT BURN THE GARLIC -- If you do, Start Again.
- When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.
- Season with salt and red pepper.
- Bring to a boil.
- Lower the heat, add the white wine and simmer for 30 minutes, stirring occasionally.
- Add in the Basil at the 15 minute mark!
- Meanwhile -- have a glass of wine and continune on --
- In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
- Add the scallops, and 1 clove of garlic. Season with Salt & pepper.
- Cook for about 4 minutes. 2 minutes per side should be good. You want the Scallop to still have a spring to it when you press on it. Try not to over cook the suckers -- It will ruin your meal. A nice pearly white and a spring to it is an Excellently Cook Scallop
- Add the perfectly cooked Scallops to the tomato mixture, and stir in the parsley.
- Cook for 3 to 4 minutes, or until the sauce just begins to bubble.
- You can serve this sauce over pasta, rice or just eat it plain it's just that good.
RUDY MIKESKA'S "ALL PURPOSE" SEASONING RUB
Though the quantities are large, these are the recipes tested by the chef.
Provided by Food Network
Categories dessert
Time 10m
Yield 1 pound, 14 ounces seasoning r
Number Of Ingredients 6
Steps:
- Mix all ingredients together and place in an airtight container. Rub on beef, pork, chicken, lamb (anything) generously and marinate 1 to 5 days, refrigerated, before cooking.
THE DEVIL'S CAULDRON SOUP
Bean soup with a kick. Note the 3 quarts of chicken broth or water must total 3 quarts of liquid. It can be all broth, all water or a mix of both but must only equal 3 quarts of liquid.
Provided by drhousespcatcher
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat a large, heavy soup pot on medium heat and add the olive oil. Once it is warm lay the sausage in the pan and brown. Let cool.
- Now working in the same soup pot add the butter. Heat on medium heat and allow the butter to melt. Now add the garlic, chilies and onion. Allow to cook 7 to 8 minutes, stirring occasionally.
- Drain the soaking beans and add them to the pan. Stir well. Add the stock, the hock and bay leaves. Turn up the heat and bring it to just under a boil, (skim as necessary). Lower the heat to low and add the beef chuck. Do not cover. Stir occasionally, taking care to not let the beans stick to the bottom.
- When the beans are almost tender, season them with salt and pepper. Now add the potato, turnip, carrot and kale. Cook until the potato is just tender, (about 45 minutes). Cut the sausage into 1/2-inch rounds and add it to the soup. Remove the beef and allow it to cool on a plate. Turn off the soup.
- Shred the beef apart and add it back to the soup. Season with salt an pepper to taste and serve.
- Time is way off here.
Nutrition Facts : Calories 564, Fat 26.8, SaturatedFat 8.9, Cholesterol 54.4, Sodium 848.2, Carbohydrate 52.8, Fiber 10.9, Sugar 10.3, Protein 29.1
EL DIABLO COMIDA CAKE (THE DEVIL'S FOOD CAKE)
This is an awesome cake recipe! Its so rich and it really has an interesting flavor. It gets it spanish name form the spanish paprika that is put in it. I have yet to find a person who doesn't find this at least interesting to eat.
Provided by the spice of life
Categories Dessert
Time 1h15m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees.
- In a large mixing bowl combine dry ingredients.
- Add oil, coffee, and milk.
- Mix at medium speed for 2 minute Don't mix at any higher than medium or you will over beat your cake and it will colapse!
- Add eggs and vanilla beat for 1 minute.
- Add paprika and beat for another minute The batter will be thin.
- Pour batter into a greased 9by 13 inch pan and bake for 45 minute.
- Allow cake to cool for 15 min in pan before removing.
Nutrition Facts : Calories 307.5, Fat 15.8, SaturatedFat 2.8, Cholesterol 28.6, Sodium 264.5, Carbohydrate 40.9, Fiber 2.4, Sugar 25.2, Protein 4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love