Devilish Peppers Snack Recipes

DEVILISH DEVILED EGGS

Steps:

• In a medium pot, cover eggs with cold water by 1 inch. Bring to a boil over high, cover, and immediately remove from heat. Let sit 11 minutes. Transfer eggs to a colander and run under cold water until cool enough to handle.
• Meanwhile, in a food processor, combine red peppers, mayonnaise, mustard, and hot sauce and process until smooth, about 1 minute. Peel eggs and halve lengthwise; remove yolks, leaving whites intact. Add yolks to food processor with red-pepper mixture and process until mixture is smooth, scraping down side as needed. Season to taste with pepper. Pipe or spoon yolk mixture into whites. Sprinkle with poppy seeds before serving.

EMERIL"S DEVILISH EGGS

Steps:

• Peel eggs and slice in half lengthwise. Carefully remove the yolks from the eggs. Push the yolks through a fine sieve or cut up and combine in a bowl with mayonnaise,, Creole mustard, jalapenos, Creole seasoning or Essence, cayenne pepper, and red pepper sauce. Mix together. Spoon into the egg white halves.
• Refrigerate for at least 1 hour. Before serving, sprinkle with paprika.

DEVILISH SNACK MIX

Steps:

• In large microwavable bowl, microwave butter on High 45 to 60 seconds or until melted. Stir in chile pepper powder, cumin and garlic salt. Add cereal, pretzels, cashews and peanuts; mix well until cereal and nuts are completely coated.
• Microwave uncovered on High 3 minutes, stirring once. Stir in almonds. Spread on ungreased cookie sheet to cool. Store tightly covered at room temperature.

POLLO ALLA DIAVOLA (DEVILISH CHICKEN)

Steps:

• To butterfly chicken: place chicken breast side down on a cutting board. Using kitchen sissors or a boning knife, cut out backbone (toss or use to make broth).
• Spread open chicken and press down with hands to flatten (it should "crack").
• Rub the chicken all over with olive oil; season with salt, black pepper, and cayenne pepper (or red pepper flakes).
• Cover and refrigerate chicken for several hours or overnight.
• Heat the grill to medium high heat.
• Place the chicken on the grill and cook, turning frequently so as not to burn, until done (internal temperature of 175 degrees F in the thigh), about 20 to 25 minutes.
• After about 10 minutes, begin brushing the chicken with the white wine every time you turn it over.
• Once done, transfer to a cutting board and cut it into serving pieces.
• Serve hot, with lemon wedges.