Diablo Butter Food

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.

THE ORIGINAL CAMARONES A LA DIABLA

Steps:

• Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
• Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
• Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
• Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

PORK TENDERLOIN DIABLO

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.

DIABLO BUTTER

Steps:

• Place butter in microwave-safe bowl & microwave on high power for 1 minute or till melted.
• Blend in mustard & hot pepper sauce to taste.

BEEF TENDERLOIN WITH HOLLANDAISE DIABLO

Steps:

• To make Beef Tenderloin: Preheat oven to 500 degrees F.
• In a small bowl, combine the salt and brown sugar and then pour onto a baking sheet. Roll the tenderloin in the salt and sugar mixture, so that the tenderloin is completely covered. In a large braising pan, heat the oil over high heat. Place the whole tenderloin in the hot oil and cook for 4 to 6 minutes on all 4 sides. Remove from the heat and place the tenderloin on a baking sheet. Finish cooking in the oven for 20 to 25 minutes, or until the internal temperature of the meat is 140 degrees F. Remove from the oven and let rest for 10 to 15 minutes while making the hollandaise sauce. Slice into 1/2-inch thick pieces and serve warm with Hollandaise Diablo.
• To make Hollandaise Diablo: In a blender or food processor fitted with a metal blade, pulse the egg yolks on low. With the machine running, slowly add the melted butter, lemon juice, tomato paste, hot pepper sauce, to taste, and salt, to taste. Pulse until combined. Serve over the sliced beef tenderloin.

SAN DIABLO ARTISAN CHURROS

Steps:

• Making the Dough.
• Add water and butter into a saucepan and bring to a boil, make sure butter is completely melted.
• Add flour and salt into the saucepan with water/butter, leave on heat, and mix vigorously until no clumps of flour remain and dough resembles a ball. Take off heat.
• Place hot dough in your standard mixer bowl, mix with paddle attachment on low and allow steam to escape and dough.
• While dough is letting off steam, mix together egg and vanilla in a separate bowl.
• Add egg mixture to dough & speed up mixer.
• If dough is sticking to sides of mixer too much: stop mixer, scrape down the sides and paddle, repeat until dough is smooth and playdough-like consistency.
• Place dough in the fridge to cool for about 10 minutes.
• Once dough is cooled you are ready to make some delicious churros! Place the dough in your San Diablo Churro Maker or piping bag and keep in the fridge for later.
• Oil Set-up.
• Pre-heat oil in fryer or pan to 375°F/190°C with approximately 2" of oil.
• We recommend canola oil for its neutral taste. It makes the outside of the churros crispy and the inside melt in your mouth. Feel free to experiment with other oils that you may like better or fit better with your dietary preferences.
• Frying the Churros.
• Slowly twist the knob down on your San Diablo Churro maker to press out the churro dough through the nozzle. Or pipe the churro dough through your piping bag. After pressing the desired amount of churro dough through the nozzle, cut it off with a butter knife or your finger.
• Place each raw churro gently into the hot oil. Please be careful! To avoid any hot oil splashes, we definitely recommend angling the Churro Maker vertically over and close (but not too close) to the surface of the hot oil.
• Watch the churros fry in the hot oil and rotate with metal tongs as needed to get the entire churro to your ideal golden brown crispiness (usually 3-4 minutes).
• Using metal tongs, remove your hot, fresh churro works of art from the hot oil or air fryer and cool on the plate you've prepared.
• Sugar and Fill.
• After your churros have cooled a bit but are still warm, dust them with your desired amount of San Diablo's signature cinnamon sugars.
• Fill to your heart's content using a squeeze bottle or one of San Diablo's re-usable filling bottles with Dulce de Leche, Nutella or Sweet Cream.
• Pro tip: get creative with what you have around like honeys, jams, nut butters and syrups! And for added flavor "pop," we humbly suggest sprinkling your churro with some pink Himalayan salt!
• Repeat. Often. CONGRATS! You're well on your way to being a churro master!