Bishops Brown Derby With Diablo Sauce Recipes

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!

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.

Steps:

• In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
• In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.

Steps:

• Tip the whiskey, grapefruit juice and honey into a cocktail shaker.
• Shake to combine, then double- strain into a stemmed cocktail glass (sometimes called a Nick and Nora glass). Garnish with a grapefruit wedge before serving.