Redhotdevils Recipes

RED HOT DEVILS

Steps:

• Preheat the oven to 350 degrees.
• Mix ingredients together well, minus the hotdogs.
• Slice the hotdogs, lengthwise about 2/3rds of the way through.
• Arrange hotdogs in ovensafe baking dish.
• Fill hotdogs with the sauce mix.
• Cook for about 30-45 minutes or until cooked through and mixture is bubbly.
• Place hotdogs in buns with the sauce.
• ENJOY!

RED HOT SHOT

Steps:

• Place 8 cinnamon candies in a food processor and pulse until finely ground. Place the cinnamon dust on a small plate and stir in the salt. Run the lemon wedge around the edge of 8 shot glasses and dip them into the cinnamon-salt mixture.
• In a cocktail shaker filled 1/2 way with ice, add the cinnamon schnapps and tequila. Shake well and pour into the prepared shot glasses. Top off with a dash of hot sauce and enjoy! Use the remaining cinnamon candies as a chaser.

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.

JOE'S RED DEVIL CHICKEN

Steps:

• Using a cleaver or heavy knife, cut chicken along each side of the backbone to remove it. Place chicken skin side up on a work surface. With the heal of your hand, press down on the breastbone to flatten the chicken.
• In a resealable plastic bag, combine wine, olive oil, lemon juice, garlic, oregano, red-pepper flakes, and salt. Add chicken, seal the bag, and refrigerate for at least 1 hour and up to 2 hours.
• Meanwhile, build a charcoal fire in one side of a grill and let it burn until the coals are covered with white ash. Place a large disposable aluminum pan on the empty side of the grill, and fill it halfway with water. If you are using a gas grill, preheat on high. Turn one burner off, and keep the other burner on high. Place the foil pan on the off burner, and fill halfway with water.
• Remove the chicken from the marinade. Lightly oil the cooking grate with vegetable oil. Place chicken skin side down on the grate, over the pan of water. Weight the chicken with a heavy skillet or an aluminum foil-wrapped brick. Cover grill, and cook for 25 minutes. Remove the skillet and turn the chicken. Cover, and continue to cook until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
• Cut the chicken into quarters, and serve hot, accompanied by Grilled New Potatoes.