Red Devil Recipes

RED DEVIL CRANBERRIES

Steps:

• In a large saucepan, add the oil and saute the shallot and serrano pepper over medium-high heat for 3 to 4 minutes.
• Add in the blood orange juice, agave syrup, cranberries, chipotle, adobo, cinnamon, and salt. Reduce the heat and simmer until mixture is thick, 20 to 25 minutes, stirring occasionally.
• Set aside to thicken, thanks to the pectin in the cranberries.
• Guy's Tip: If available, try to purchase 1 fresh blood orange and add this to the cranberries. Segment, add the orange flesh to the pot, and squeeze in any remaining juices from the blood orange membrane.
• Cook's Note: To segment an orange, remove the top and bottom from the orange over a small bowl (to catch the juices). Peel the orange with a small sharp knife, carefully removing all of the pith. Carefully slice between the segments, down each side, and allow to fall into the bowl as you proceed.

RED DEVIL CRANBERRIES

Steps:

• Heat the canola oil in a large saucepan over medium-high heat. Add the shallot and serrano pepper and cook until softened, 3 to 4 minutes.
• Add the orange juice and agave syrup, bring to a simmer and add the cranberries. Cook at a low boil until the cranberries have all popped and are just starting to reduce, 6 to 7 minutes.
• Meanwhile, cut off the top and bottom of the blood orange. Working over a bowl, peel the orange with a sharp knife, then slice between the membranes, letting the segments fall into the bowl. Stir the orange segments and any juice, the chipotle and adobo sauce, cinnamon and 1/2 teaspoon salt into the cranberries.
• Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes.

RED DEVIL'S FOOD CAKE

Steps:

• Heat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans, or 13x9-inch pan. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans.
• Bake rounds 30 to 35 minutes, rectangle 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and enough milk until smooth and spreadable. Fill and frost round layers or frost top of rectangle with frosting.

RED DEATH COCKTAIL

Steps:

• Pour the sloe gin, Southern Comfort, vodka, rum, triple sec, amaretto, Galliano, grenadine, and orange juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a tumbler filled with ice.

RED DEVIL

Steps:

• Shake all the ingredients together with ice.
• Strain into a martini glass.
• Garnish with 3 blackcurrants on a cocktail stick if desired.

RED DEVIL

Steps:

• Mix alcohols into an ice-filled cocktail shaker.
• Add the juice and grenadine, and shake.
• Serve in a 10-12 oz. glass.

RED DEVIL

Steps:

• Shake ingredients over ice and strain into a chilled cocktail glass.