Red Hot Devils Food

RED HOT DEVILS

Steps:

• Preheat the oven to 350 degrees.
• Mix ingredients together well, minus the hotdogs.
• Slice the hotdogs, lengthwise about 2/3rds of the way through.
• Arrange hotdogs in ovensafe baking dish.
• Fill hotdogs with the sauce mix.
• Cook for about 30-45 minutes or until cooked through and mixture is bubbly.
• Place hotdogs in buns with the sauce.
• ENJOY!

RED DEVIL

Steps:

• Shake all the ingredients together with ice.
• Strain into a martini glass.
• Garnish with 3 blackcurrants on a cocktail stick if desired.

RED DEVIL HOT DOGS

Steps:

• Cook onion & garlic over medium-low heat until onion is tender, about 10 minutes, stirring frequently.
• Add salt, pepper, Worcestershire, mustard, sugar, and chili sauce. Continue heating until flavors are well blended, about 5 minutes.
• Split each hot dog lengthwise, and arrange split-side up in shallow pan.
• Spoon sauce over hot dogs and heat under broiler for 3-5 minutes, until sauce is bubbly.
• Serve hot on buns, spoon on extra sauce.

RED DEVIL

Steps:

• Mix alcohols into an ice-filled cocktail shaker.
• Add the juice and grenadine, and shake.
• Serve in a 10-12 oz. glass.

RED DEVIL CHICKEN

Steps:

• Using a cleaver or heavy knife, cut down one side of the backbone to cut the chicken in half.
• Cut down the other side and discard the backbone.
• Place the chicken on a work surface, skin side up.
• Press hard on the breastbone with the heel of your hand to flatten the chicken.
• In a small bowl, whisk together the wine, oil, lemon juice, garlic, oregano, red pepper flakes, and salt.
• Place the chicken and marinade in a zippered plastic bag.
• Close the bag and refrigerate for at least 1 hour, and up to 2 hours.
• Build a charcoal fire in one side of an outdoor grill and let burn until covered with white ash.
• Place a large disposable aluminum foil pan on the empty side of the grill and fill halfway with water.
• In a gas grill, preheat on High.
• Turn one burner off, and keep the other burner (s) on High.
• Place the foil pan on the Off burner, and fill halfway with water.
• Remove the chicken from the marinade.
• Lightly oil the cooking grate.
• Place, skin-side down, over the pan.
• Weight the chicken with an aluminum foilwrapped brick.
• Cover and cook for 25 minutes.
• Remove the brick and turn the chicken.
• Cover and continue cooking (without the brick) until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
• Using a cleaver or heavy knife, chop the chicken into quarters, and serve hot.