Devil Sauce Food

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DEVIL'S STEAK SAUCE



Devil's Steak Sauce image

A brilliant steak sauce that really brings out the flavor of any type of grilled steak. It's best with eye fillet or Scotch steaks. Raspberry jam is the wildly inventive twist that really makes this sauce unique.

Provided by Bernard Montgomerie

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 25m

Yield 4

Number Of Ingredients 7

2 tablespoons raspberry jam
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
2 tablespoons malt vinegar
5 drops hot pepper sauce
salt and freshly ground black pepper to taste

Steps:

  • In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.

Nutrition Facts : Calories 62.1 calories, Carbohydrate 15.9 g, Fiber 0.1 g, Protein 0.1 g, Sodium 232.2 mg, Sugar 14 g

LUCKY DEVILS DIABLO SAUCE



Lucky Devils Diablo Sauce image

Provided by Food Network

Categories     condiment

Time 55m

Yield 2 cups

Number Of Ingredients 13

1 habanero pepper
1 jalapeno pepper
1/2 pasilla pepper
One 14 1/2-ounce can whole peeled tomatoes
1/8 cup chili paste
4 teaspoons soy sauce
1 1/2 teaspoons brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon ancho chili powder
1/4 teaspoon California chili powder
1/4 teaspoon paprika
2 teaspoons chopped fresh cilantro
1/2 lime, squeezed

Steps:

  • Roast the habanero and jalapeno peppers over an open flame until they are charred on the outside. Remove from the heat and cool slightly. Remove the stems and the seeds. Remove the stems and seeds from the pasilla pepper as well. Set aside.
  • Place the tomatoes with their sauce into a large pot. Crush the tomatoes up more with your hands to break them up. Add the roasted habanero and jalapeno peppers, the pasilla chili paste, soy sauce, brown sugar, cayenne, ancho and California chili powders and paprika into the pot and bring to a low boil. Reduce the heat and simmer for 30 minutes.
  • Remove from the heat and cool it down. You can place it into the refrigerator. Once the sauce it cooled completely, add the cilantro and lime juice.
  • Puree in a food processor or blender until it is smooth. You can adjust the levels of peppers and chili powders to make the sauce hotter or milder to your liking. We love it hot!

DEVILED SAUCE



Deviled Sauce image

This one was given to me by mother in law in 1996. Recommended for crumbed meats or a steak. Serving size will depend on how much sauce you like, used 6 as a guideline.

Provided by ImPat

Categories     Sauces

Time 4m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 8

2 tablespoons tomato sauce
1 1/2 tablespoons Worcestershire sauce
1 teaspoon chutney
1 teaspoon malt vinegar
1 teaspoon curry powder
1/2 teaspoon mustard powder
3/4 cup beef stock or 3/4 cup vegetable stock
2 teaspoons cornflour

Steps:

  • Combine all ingredients in a saucepan, bring to the boil and simmer for 2 minutes.
  • Pour into a jug to serve over your desired meat.

CLAM FRITTERS WITH RED DEVIL SAUCE



Clam Fritters With Red Devil Sauce image

Another recipe that has been in my recipe note book for years. If you see this then it was a keeper and recommended.

Provided by Barb in WNY

Categories     < 60 Mins

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 16

1 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
2 (6 1/2 ounce) cans minced clams, broth drained and reserved
1/4 cup milk
2 large eggs, separated
1 tablespoon vegetable oil
3 cups cooked rice, cooled
1/4 cup green pepper, mince
vegetable oil, for frying
10 1/2 ounces tomato soup
1/4 cup clam broth, reserved
2 teaspoons prepared mustard
3 -6 drops hot pepper sauce

Steps:

  • Sift flour, baking powder. salt, pepper, and onion powder into a large mixing bowl.
  • Whisk 1/2 cup reserved clam liquid, milk, egg yolks, and 1 T. oil in a small bowl until blended.
  • Add to flour mixture; beat until smooth.
  • Stir in clams, rice and green pepper.
  • Prepare the Devil Sauce.
  • Heat 3 inches of oil in a large deep saucepan over medium-high heat until oil is 370F; adjust heat to maintain temperature.
  • Beat egg whites in a small bowl until stiff but not dry, fold into rice mixture.
  • Carefully drop batter by heaping tablespoonfuls into oil; fry, turning once, until golden, about 2 1/2 minutes per side.
  • Drain on paper towels; serve with Red Devil Sauce.
  • Devil Sauce: Mix all ingredients in a small saucepan; heat over medium heat until hot.

Nutrition Facts : Calories 278.8, Fat 4.7, SaturatedFat 1, Cholesterol 85, Sodium 625.9, Carbohydrate 40.2, Fiber 1.2, Sugar 3.3, Protein 17.6

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