Cafediablo Recipes

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.

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.

PUMPKIN-SEED-CRUSTED TROUT

Steps:

• Finely chop cilantro. In a sealable plastic bag lightly crush pumpkin seeds with a rolling pin. In a shallow dish lightly beat eggs. Have flour and pumpkin seeds ready in 2 other separate shallow dishes. With tweezers remove fine bones from fillets and season trout with salt and pepper. Dredge flesh side of 1 fillet in flour, shaking off excess, and dip flesh side in eggs, letting excess drip off. Coat fillet with pumpkin seeds and transfer, seed side up, to a plate. Coat remaining fillets in same manner.
• In a 12-inch nonstick skillet heat oil over moderate heat until hot but not smoking and cook fillets, seed sides down, until golden, about 3 minutes. Turn fillets carefully with a spatula and cook over low heat until just cooked through, about 3 minutes more. Transfer fillets with a spatula to a heated platter and keep warm while making sauce.
• In a small heavy saucepan boil lime juice and wine until reduced by half, about 2 minutes. Cut butter into pieces and add, 1 piece at a time, whisking until incorporated and sauce is smooth (it should not get hot enough to separate). Remove pan from heat. Add cilantro and season with salt.
• Spoon sauce over trout fillets.