Diablo Butter Recipes

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SUNNY'S DIABLO DIABLO DIABLO BURGER



Sunny's Diablo Diablo Diablo Burger image

Provided by Sunny Anderson

Categories     main-dish

Time 4h30m

Yield 6 burgers

Number Of Ingredients 13

4 ounces nacho cheese dip
2 pounds ground sirloin (85/15)
One 4-ounce can diced green chiles, drained
1 tablespoon sambal or Thai chili sauce
Kosher salt and freshly ground black pepper
6 hamburger buns
4 tablespoons (1/4 cup) salted butter, melted
2 avocados, thinly sliced
1 teaspoon fresh lime juice
2 tablespoons hot sauce (I prefer Frank's RedHot here)
1 teaspoon confectioners' sugar
1 heart romaine lettuce, finely sliced so it resembles grass in an Easter egg basket
6 slices pepper Jack cheese

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.

DIABLO SHRIMP SAUTE



Diablo Shrimp Saute image

This spicy shrimp and pasta recipe is very quick and easy to make. Great recipe for hot summer days! Double the jalapeno pepper if you like it hot.

Provided by Pammiepi

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package linguine
4 tablespoons butter
1 cup chopped red onion
1 jalapeno pepper, seeded and chopped
1 pound peeled and deveined shrimp
1 (14.5 ounce) can diced tomatoes, drained
1 clove garlic, minced
½ cup white wine
2 tablespoons lemon juice

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Cook the linguine at a boil, stirring occasionally, until the pasta is cooked through yet firm to the bite, about 11 minutes; drain.
  • Melt butter in a large skillet over medium heat. Cook and stir onion and jalapeno pepper in melted butter until tender, about 3 minutes. Add shrimp, tomatoes, and garlic; cook and stir until shrimp are opaque, about 2 minutes more. Pour white wine and lemon juice over shrimp mixture; continue cooking until the sauce thickens, 3 to 5 minutes. Serve over cooked linguine.

Nutrition Facts : Calories 457.5 calories, Carbohydrate 49.9 g, Cholesterol 203.1 mg, Fat 13.8 g, Fiber 3.6 g, Protein 27.5 g, SaturatedFat 7.8 g, Sodium 445.8 mg, Sugar 6.8 g

DIABLO SHRIMP



Diablo Shrimp image

I don't know where I had this. It must have been a restaurant, and I couldn't find any recipes that are close to what I remember. So this is my take on it. I make this for my wife and I. She really loves it.

Provided by matty1124

Categories     Seafood     Shellfish     Shrimp

Yield 4

Number Of Ingredients 10

1 (12 ounce) package angel hair pasta
⅓ cup salted butter
⅓ cup olive oil
1 jalapeno pepper, sliced
1 tablespoon red pepper flakes
¾ cup dry white wine
salt and ground black pepper to taste
24 peeled and deveined medium shrimp
1 (4 ounce) jar capers
2 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair at a boil, stirring occasionally, until cooked through yet firm to the bite, 4 to 5 minutes; drain.
  • Melt butter in a large skillet over medium-low heat. Stir olive oil, jalapeno pepper, and red pepper flakes into the melted butter; cook until the flavors of the peppers infuse into the butter mixture, about 10 minutes. Remove and discard the jalapeno slices if desired; they will make this dish really hot if you leave them in. Stir white wine into the butter mixture; cook another 5 minutes. Add shrimp and capers. Increase heat to medium; cook and stir the shrimp until they are bright pink on the outside and no longer transparent in the center, about 5 minutes. Add drained pasta to the shrimp mixture; toss to coat. Top with Parmesan cheese to serve.

Nutrition Facts : Calories 642 calories, Carbohydrate 50.1 g, Cholesterol 134 mg, Fat 37.4 g, Fiber 4.6 g, Protein 20.8 g, SaturatedFat 12.9 g, Sodium 1267.5 mg, Sugar 2.4 g

PORK TENDERLOIN DIABLO



Pork Tenderloin Diablo image

This is a great pork recipe. Mustard is a classic with pork, but when you add the extra zing of horseradish and cayenne, and then smooth it out with a little cream and butter, well, it's devilishly delicious.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 40m

Yield 3

Number Of Ingredients 10

1 (1 pound) whole pork tenderloin
salt and freshly ground black pepper to taste
2 teaspoons vegetable oil
½ cup chicken broth
2 tablespoons heavy cream
1 tablespoon extra-hot prepared horseradish
1 tablespoon Dijon mustard
¼ teaspoon cayenne pepper
1 tablespoon cold butter
1 teaspoon chopped fresh chives

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.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 2 g, Cholesterol 89.2 mg, Fat 14.1 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 6.4 g, Sodium 222.9 mg, Sugar 0.4 g

DIABLO BUTTER



Diablo Butter image

Flavoured butters captured my attention during ZWT (along w/many other ZWT players), so here's another for all of us to try. My source here is the Alaska Seafood Marketing Institute. This butter was suggested as a dipping sauce for crab legs, but would also work well for cajun-style grilled shrimp as a dipping sauce or even drizzled over lime-marinated shrimp ceviche. I suspect I've just begun to explore the options. Enjoy!

Provided by twissis

Categories     Sauces

Time 2m

Yield 1/2 Cup, 1 serving(s)

Number Of Ingredients 3

1/2 cup butter
1 teaspoon dijon-style mustard
4 -6 drops hot pepper sauce

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.

Nutrition Facts : Calories 814, Fat 92.1, SaturatedFat 58.3, Cholesterol 244, Sodium 851.8, Carbohydrate 0.1, Sugar 0.1, Protein 1

DOUBLE DIABLO CAKE



Double Diablo Cake image

This double diablo cake makes for a tasty, chocolate-filled dessert that everyone will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 12-inch or two 8-inch cakes

Number Of Ingredients 11

1/2 cup raisins
1/2 cup Scotch whisky
1/2 pound (2 sticks) unsalted butter, cut into 1-inch pieces, plus more for pans
9 tablespoons cake flour, plus more for pans
14 ounces semisweet chocolate, coarsely chopped
6 large eggs, separated
1 1/3 cups sugar
1 1/3 cups finely ground blanched almonds
Pinch of salt
Ganache Ganache
Edible flowers, for garnish

Steps:

  • Combine raisins and whisky in a small bowl. Cover with plastic, and let sit, at room temperature, for at least 4 hours and up to overnight.
  • Heat oven to 350 degrees. Butter one 12-inch or two 8-inch cake pans; line bottoms with parchment. Butter parchment, and dust pans with flour, making sure to coat pans evenly. Tap out excess flour.
  • In the top of a double boiler set over simmering water, melt chocolate with 1/4 cup water. Add butter a little at a time, stirring until mixture is smooth.
  • In a large bowl, beat egg yolks with sugar until thick and light. Stir in melted chocolate mixture. Add flour, almonds, raisins, and whisky. Stir to combine.
  • Beat egg whites with salt until stiff, glossy peaks form. Stir one-third of egg whites into chocolate mixture. Gently but thoroughly fold in remaining egg whites. Pour into prepared pans, and smooth top. Bake until just beginning to pull away from sides of pan (the center should remain moist), about 25 minutes. Cool cake in pan 10 minutes. Remove cake from pan; transfer to a wire rack to cool completely.
  • Place cake on a baking sheet lined with a cooling rack. With an offset spatula, spread an even layer of the thicker ganache over entire cake. Still using the offset spatula, pour remaining half of ganache over cake until completely covered and smooth. Garnish with edible flowers.

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