DEVIL MADE ME DO ITIf you love to cook, our Devil Sauce is the key ingredient for the delicious recipes we have created below, and a welcome addition to your pantry to spice up your own favorite dishes. If you see the kitchen as the 7th circle of hell, we've got some quick tips for you too! We'll be adding recipes and ideas frequently, so check back soon!
Makes about 6 ounces
- In a food processor, purée Devil Sauce, olive oil, garlic, salt, pepper and chili flakes until smooth.
- With motor running, add butter gradually until blended. Form butter into a log on a piece of plastic wrap; roll up and refrigerate or freeze until firm.
- To use, unwrap and cut off slices of Devil Butter with a sharp knife. Devil Butter is great on steak, grilled chicken, steamed vegetables, pasta and of course, for making Hell's Chicken, Shrimp Hades or Satanic Chicken Liver Mousse.
3 tablespoons Let's be Frank Devil Sauce 1 tablespoon olive oil 3 cloves garlic, chopped 2 teaspoons kosher salt 1 teaspoon black pepper 1 teaspoon chili flakes 1/4 pound unsalted butter, cut into 1/2-inch cubes
Makes 1 burger
- In a bowl, mix together ground beef, Devil Sauce, 1/2 tablespoon salt and 1/2 teaspoon pepper. Form into a patty and sprinkle with remaining salt and pepper. In a cast iron skillet over medium heat, sauté bacon until crisp; remove bacon and drain on paper towel, leaving fat in skillet.
- Raise heat under the skillet to medium-high and cook burger to desired doneness (about 8 minutes for rare, 12 minutes for medium), flipping every minute. Place burger on bun and top with bacon. You can add mustard, ketchup or onions, but why would you? It's delicious as it is!
8 ounces grass-fed ground beef, Marin Sun Farms or equal quality 2 tablespoons Let's be Frank Devil Sauce 1 tablespoon kosher salt 1 teaspoon black pepper 2 slices applewood-smoked bacon 1 hamburger bun
Makes 2 servings
- In each of 2 large pots, bring 1 gallon water to a boil. Add 1/4 cup salt and the shrimp to one pot; add 1 tablespoon salt and the spaghetti to the other pot, stirring spaghetti during the first few minutes of cooking so that it doesn't stick.
- Cook shrimp for 2 minutes, drain, peel and cut into bite-size pieces. Put shrimp and Devil Butter in a large bowl.
- When spaghetti is cooked, drain and toss with shrimp and butter until well mixed; season with salt and pepper. Divide between 2 plates and garnish with cilantro and a few more grinds of pepper.
Kosher salt 10 ounces wild shrimp in shell 4 ounces spaghetti 4 tablespoons Devil Butter, in thin slices Black pepper 2 tablespoons chopped cilantro
A Devilishly Flavorful Roast Chicken
- The day before cooking, sprinkle chicken inside and out with salt, chili flakes and black pepper. In a blender or food processor, purée Devil Sauce with 1 tablespoon olive oil and spread over breast and legs of chicken. Cover and refrigerate.
- Two hours before cooking, remove chicken from refrigerator and drizzle with 1 tablespoon olive oil. Place chicken, breast side up, on a rack in a roasting pan; place 3 tablespoons olive oil in bottom of roasting pan.
- Pre-heat oven to 475°F. Roast chicken for 40 minutes, rotating pan 90 degrees and basting every 10 minutes. After 40 minutes, turn oven temperature down to 375°F. Turn chicken over onto breast side and roast for 10 minutes more, or until juices run clear when thigh is pricked with a small, sharp knife.
- Carefully tilt chicken so that its juices drain into a small saucepan. Add stock to saucepan and bring to a simmer. Let chicken rest about 5 minutes, cut into 8 pieces and arrange on a platter. Whisk Devil Butter into stock until creamy, pour over chicken and serve immediately.
1 beautiful pasture-raised chicken, 3 1/2to 4 pounds 2 tablespoons kosher salt 1 tablespoon crushed chili flakes 1 tablespoon black pepper 2 tablespoons Let's be Frank Devil Sauce 5 tablespoons olive oil 1 cup rich chicken stock 2 ounces Devil Butter, cut into 1/4-inch slices
Devil’s Secrets: Quick Tips for Using Devil Sauce
Quick and easy tips for when magic must happen fast! If you find cooking for guests a nightmare inducing experience, our Devil Sauce can be your apprentice in the kitchen, turning you into a wizard.
- a tablespoon of Devil Sauce over halves of 4 hard-boiled or poached eggs
- a teaspoon of Devil Sauce over a half an avocado
- a teaspoon of Devil Sauce on top of a piece of grilled fish
- a tablespoon of Devil Sauce into tuna or chicken salad
- a tablespoon of Devil Sauce into a cold bean salad
- a teaspoon of Devil Sauce into a steaming bowl of ramen
- a tablespoon of Devil Sauce into 1 cup of mayonnaise or sour cream for a zippy dip
- a teaspoon of Devil Sauce into scrambled eggs
- a tablespoon of Devil Sauce into 2 cups of black bean soup
Baked Baby Pumpkin
- Cut top quarter of pumpkin off and reserve
- Scrape out seeds
- Sprinkle interior with salt and pepper
- Mix mascarpone and Devil Sauce
- Put 3 tablespoons of mascarpone mix into pumpkin
- Put back top
- Place in 325 oven and bake for 45 minutes
- Serve warm from the oven
4 baby pumpkins 8 tablespoons mascarpone 4 tablespoons Devil Sauce salt and pepper
Broccoli Rabe with a Kick
You will find that when your jar of Devil Sauce has been resting, a small amount of oil will rise to the top. You can either stir in the oil or use just the oil, as in this recipe.
- Cut up broccoli rabe
- Place olive oil in pan and heat
- Put broccoli rabe in pan and cover
- Cook at low heat until rabe is tender
- Toss in Devil Sauce and Devil Sauce oil
- Adjust with salt and pepper to taste
1 pound Broccoli Rabe 1 tablespoon Devil Sauce Oil 1 teaspoon Devil Sauce 1 tablespoon olive oil salt and pepper
Devil’s Leftover Sandwiches
- Spread hella mayo generously on roll top and bottom
- Layer on turkey slices, greens, and onion
No Turkey? No Problem
- Get a Let’s be Frank Bird Dog
- Grab an Acme Bread Hot Dog Bun
- Chop up the greens and onion
- Slather Bun with Devil Mayo
- Nestle Steamed Bird Dog into Bun
- Top with Chop
turkey trimmings acme roll arugula or radicchio Hella Mayonnaise or Devil Sauce and mayonnaise balsamic roasted onion slice
Balsamic Roasted Onion
- Cut onion into 1/2 slices horizontal to root.
- Place onion slices on baking pan
- Sprinkle on S&P on both sides
- Drizzle on vinegar and oil on both sides
- Put in 225 degree oven for 1 hour turning once
1 red onion 1 tablespoon balsamic vinegar 1 tablespoon olive oil salt and pepper
- Put egg yolk, mustard, lemon juice, vinegar and Devil Sauce in food processor
- Turn on processor and gradually add olive oil until thick
- Adjust with salt and pepper to taste
1 egg yolk 2 tablespoons mustard 1 tablespoon lemon juice 2 tablespoons red wine vinegar 2 tablespoons Devil Sauce 1 cup olive oil salt and pepper