Cafe Diablo Recipes

CHICKEN DIABLO

Steps:

• In a medium bowl, mix together the hot pepper sauce, sour cream, ketchup and honey until smooth. Season with paprika and cumin. Set aside half of the sauce for serving later, then place chicken breasts in the remaining sauce to marinate. Cover and refrigerate for at least 2 hours.
• Heat vegetable oil in a large skillet over medium heat. Add garlic and cook until fragrant. Place chicken breasts coated with marinade into the skillet, and cook until nicely browned on each side, and meat is cooked through, about 20 minutes.
• Meanwhile, heat reserved marinade in a small saucepan or in the microwave. Serve chicken breasts over white rice, or over salad greens with sauce spooned over the top.

CAFE DIABLO

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.

CAPO'S CHICKEN DIABLO

Steps:

• Preheat oven to 350 degrees F.
• In a small skillet, add the oil.
• Saute mushrooms with wine and nutmeg until the wine has evaporated and the mushrooms are softened.
• Set aside to cool.
• In a bowl, combine cream cheese, thyme, garlic salt and oregano.
• Add mushrooms and stir to combine.
• Pound out each chicken breast until flat.
• Spread with equal parts of the mushroom filling.
• Roll the chicken and place seam side down in a baking pan.
• Bake for 15 minutes.
• Meanwhile, mix the sugar, pecans, mustard and parsley.
• Spread on top of the chicken.
• Bake an additional 10 to 15 minutes or until cooked through.

EL DIABLO

Steps:

• In 11-ounce highball glass, combine ice and tequila. Top with ginger beer, then slowly pour in crème de cassis (it will settle to bottom). Squeeze lime wedge over, then drop wedge into drink and serve.