SUNNY'S DIABLO DIABLO DIABLO BURGER
Steps:
- Line a small baking sheet or plate with parchment paper. Portion the nacho cheese dip into 6 equal portions using a small ice cream scoop and place onto the prepared baking sheet. Freeze for at least 4 hours, or you can do this step the day before and freeze overnight.
- When ready to make the burgers, preheat a grill or grill pan to medium high.
- Add the beef into a large bowl and sprinkle on the chiles, sambal, 2 teaspoons salt and a few hefty grinds of black pepper. Gently mix with your less dominate hand until just combined. Divide the mixture into 6 equal portions. Take 1 portion and flatten slightly. Add 1 portion of the frozen nacho cheese to the center of the patty and wrap the edges up and around, pinching to cover. Repeat with the remaining portions.
- Add the burgers to the grill over direct heat and cook until the burgers easily release from the grill, about 4 minutes. Then, gently flip and cook the burgers on the other side just 2 minutes more. Transfer the burgers to a serving platter and allow to cool slightly while grilling the buns.
- Brush the cut side of each bun with some of the melted butter. Grill the buns buttered-side down until golden and toasted.
- Sprinkle the avocado slices with the lime juice and a sprinkle of salt. In a large bowl, whisk together the hot sauce with the confectioners' sugar until dissolved, then add the lettuce and toss to coat.
- Build the burgers by starting with a bottom bun, then add a slice of pepper Jack cheese, a burger, avocado slices, a mound of dressed lettuce and a top bun. Repeat with the remaining ingredients.
CAFE DIABLO
Make and share this Cafe Diablo recipe from Food.com.
Provided by Teddi2
Categories Beverages
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes.
- Stir in coffee. Remove from heat; cover and let stand 5 minutes.
- Stir in vanilla.
- Strain coffee through 4 thicknesses of cheesecloth.
- Keep hot in saucepan after straining.
- Heat brandy just until warm in small, long-handled saucepan.
- Remove from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir.
- Pour coffee into cups or mugs.
- Top each with whipped cream and 1 Tbsp liqueur.
- Garnish with cinnamon stick, if desired.
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
SPICY VEGETABLE SOUP - DIABLO STYLE
Found this on the real cajun recipes site. Posting for Zaar World Tour V for the French Cajun portion. Sarah Howell is the chef and this is her quote:This is a sorta spicy, warm, filling soup that is great on those chilly winter night's here is Louisiana
Provided by Thea
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- In a large stock pot saute' onion, bell pepper, garlic, celery, carrots, and potatoes for about 5 minutes.
- Add your ground meat, red pepper flake, salt and pepper until the meat is browned.
- Add the remaining cans of vegetables, broth, and ingredients.
- Bring up to a rapid boil for about 15 minutes stirring to make sure it doesn't scorch.
- Then simmer or about one hour or until all vegetables are tender.
- This is great served over rice or by itself with cornbread or crackers.
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