CAFE DIAVOLO
This is a nice dessert or after dinner drink combining coffee, rum and amaretto. Cooking time includes time for allowing the gelatin to set.
Provided by kzbhansen
Categories Beverages
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Soften gelatin in 1/2 Cup of the water and set aside.
- Combine remaining water and the next 5 ingredients in saucepan, bring to a boil and simmer for 5 minutes.
- Remove the spices and add the gelatin, stir until dissolved.
- Stir in rum and amaretto.
- Pour into individual serving glasses.
- Chill until firm.
- Serve with a puff of whipped cream.
Nutrition Facts : Calories 145.4, Sodium 51.6, Carbohydrate 27.2, Sugar 25, Protein 3.6
DIAVOLO SAUCE
Make and share this Diavolo Sauce recipe from Food.com.
Provided by move2themusic
Categories < 30 Mins
Time 20m
Yield 2 cups
Number Of Ingredients 13
Steps:
- Saute prosciutto in oil in a large nonstick skillet over medium high heat until crisp, 3-4 minutes.
- Add onion and bell pepper, saute 5 minutes.
- Stir in tomato paste and garlic, cook 2 minutes.
- Deglaze with wine, reduce until nearly evaporated.
- Add remaining ingredients (except salt).
- Bring to a boil and simmer 8-10 minutes.
- Season with salt and keep warm until ready to serve.
Nutrition Facts : Calories 200, Fat 7.4, SaturatedFat 1, Sodium 80.3, Carbohydrate 22.2, Fiber 4.4, Sugar 14.3, Protein 3.2
CHICKEN A LA DIAVOLO
This recipe is courtesy of Terrance Brennan, Picholine Restaurant, New York City. Simple and VERY easy. You won't be sorry
Provided by The Kissing Cook
Categories Chicken
Time 35m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, bruise lemon zest and rosemary between fingers to release oils. Stir in 6 Tbs. oil and the garlic. Place chicken in marinade, cover and refrigerate, turning occasionally, at least 8 hours or overnight. Preheat oven to 450°F Remove chicken from marinade and season with salt and pepper. Heat remaining 4 Tbs. oil in a large skillet over high heat until oil is hot, but not smoking. Add chicken, skin-side down. Place chicken brick on top of chicken. (I just wrap a brick in heavy duty aluminum foil) Cook until the underside is golden brown, about 4 minutes. place skillet with brick in oven and bake until juices run clear when pierced in the thickest part of the ghigh about 14 minutes. Serves 4. Serve with rice pilaf.
Nutrition Facts : Calories 965.5, Fat 80, SaturatedFat 18.9, Cholesterol 243.8, Sodium 228.3, Carbohydrate 1.2, Fiber 0.1, Protein 57.5
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