Bishops Brown Derby With Diablo Sauce Recipes

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BISHOP'S BROWN DERBY WITH DIABLO SAUCE



Bishop's Brown Derby With Diablo Sauce image

This comes from a restaurant that was very popular in Tulsa. It has been decades and it is said that people still request this recipe. I got this recipe out of the Tulsa paper.

Provided by Gingerbear

Categories     Meat

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 18

2 lbs ground beef
2 eggs
1 1/2 teaspoons English mustard powder
1/2 teaspoon liquid smoke
1 teaspoon salt
1 teaspoon prepared mustard
1 teaspoon pepper
1 1/2 teaspoons Worcestershire sauce
1 quart chicken stock (broth)
1 1/2 cups ketchup
3/4 cup chili sauce
1 teaspoon liquid smoke
1 teaspoon A.1. Original Sauce
1 teaspoon Worcestershire sauce
salt and pepper
1/2 cup margarine
8 tablespoons flour
1/2 cup sweet pickle relish or 1/2 cup to taste chopped parsley

Steps:

  • For the Diablo sauce:.
  • In large sauce pan mix first 7 ingredients.
  • Bring to a boil.
  • In a small pan, melt margarine and gradually add flour, stirring until smooth.
  • Add gradually to sauce mixture until desired thickness is reached.
  • It is best to taste the seasonings as you mix the ingredients so that the sauce is to your desired taste.
  • You may find that you want to increase or decrease certain ingredients to suit your taste.
  • For the Brown Derby:.
  • Lightly mix all ingredients and shape into 8 patties.
  • Broil on a grill to your liking.
  • Place on plates and cover with Diablo sauce.
  • This can be served with practically anything on the side.
  • French fries, fried potatoes etc.
  • NOTE: You may lose some of the flavor but the patties are still tasty if cooked inside in a skillet over medium heat.

Nutrition Facts : Calories 529.4, Fat 31.5, SaturatedFat 9.8, Cholesterol 127.2, Sodium 1680.4, Carbohydrate 32.8, Fiber 2.2, Sugar 19.6, Protein 28.2

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!

DIABLO SAUCE WITH PASTA



Diablo Sauce with Pasta image

This sauce rocks and is so easy and versitile. It came from a restaurant that my husband and I loved and when we moved I talked the chef into giving me the list of ingredients so I could recreate it at home! The original recipe is made with fish, but I love it with shrimp. You will make it again and again!

Provided by Jill4man

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

10 ounces chicken broth
3 -4 ounces marinara sauce (or meatless spaghetti sauce)
3 -4 ounces real butter
3 -4 ounces white wine (or white cooking wine)
3 tablespoons flour
2 -3 cloves diced garlic
crushed red pepper flakes (to taste)
salt (to taste)
pepper (to taste)
1 package sliced mushrooms
10 ounces pasta (I like to use linguine or maybe penne)
lightly pan fried chicken breasts (I like mine pounded out a little thin so they cook more even and quicker) or fish (I've used sole, red snapper, and tilapia...they were all good)

Steps:

  • Prepare pasta as directed.
  • Lightly pan fry your shrimp, chicken, or fish in olive oil.
  • Sometimes I lightly bread my chicken, sometimes I don't.
  • Mix flour into marinara so that it blends well in the sacue and doesn't get lumpy.
  • Now, combine all ingredients except mushrooms in a large skillet over medium heat.
  • Stir and bring to simmer for about 3-5 minutes.
  • Add mushrooms and continue to simmer for about 5-8 more minutes or until desired consistancy.
  • This sauce is not overly thick so don't add too much flour.
  • If preparing with sauteed shrimp I add that for just a minute before pouring over pasta or if I'm serving with chicken or fish I just lay either over a small bed of pasta and cover with sauce and maybe a sprinkle of parmesean cheese.
  • Enjoy!

Nutrition Facts : Calories 498.6, Fat 19.5, SaturatedFat 11.4, Cholesterol 46.2, Sodium 490.1, Carbohydrate 62.6, Fiber 3.1, Sugar 4.6, Protein 12.2

CHI-CHI'S DIABLO SAUCE



Chi-Chi's Diablo Sauce image

I worked at Chi-Chi's for 16+ years. My favorite sauce over all those years was called Diablo Sauce. My favorite food to eat there was the Soft Taco Enchilada style with Diablo Sauce. A little shredded lettuce and pico de gillo on both sides. Yum!

Provided by KingJackQueen

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground pork
2/3 cup chopped white onion
1 (4 ounce) can diced green chilies, with juice
10 tablespoons la victoria green chili salsa
jalapeno (x-tra hot)
3 cups water
1 (1 1/4 ounce) package Ortega taco seasoning (Hot & Spicey)
2 tablespoons cumin
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup water

Steps:

  • Brown ground pork, onions.
  • Add diced chilis, La Victoria salsa.
  • Add 3 cups water.
  • Add Ortega taco seasoning.
  • Add 1/2 tsp salt.
  • add 2 tbsp cumin.
  • combine 2 tbsp corn starch and 1/4 cup water and add too sauce.
  • continue to simmer till thickened.

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