Sauce Diable – Brown Devil Sauce
Sauce diable or brown devil sauce is a thin brown veal stock-based sauce. It is a light sauce with great aromatic flavors with shallots, parsley, and peppercorns. It is a delicate sauce that has a bit of a punch when you bite into a peppercorn It is typically put on chicken. However, it is also good on sautéed, grilled or broiled - pork, veal, or lamb. This video will show you how to make the sauce diable.
Ingredients:
- 78ml or 1/3 cup of white wine
- 50g or 3 small shallots chopped finely
- 8 peppercorns - crushed
- 237ml or 1 cup of thin brown sauce – video link on how to make this sauce:
- 1 tsp Worcestershire sauce
- 1/2 tsp parsley
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The Sauce and Gravy Channel specializes in sauces and gravy recipes. It’s all about the sauce - and gravy. Sauces and gravies bring a rich and dynamic touch to dishes. They add flavor and help complete a beautiful dish. My goal is to keep sauces alive via how to videos. Please show your support for the channel by subscribing below.
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Pollo a la Diabla, or Mexican Deviled Chicken
Mexican Deviled Chicken, or Pollo a la Diabla, is a great weeknight meal. It comes together quickly and is full of yummy, robust flavors.
Mexican Deviled Chicken Recipe:
More Authentic Mexican Recipes:
Camarones a la Diabla, or Mexican Deviled Shrimp
Chicken in Creamy Poblano Sauce:
Chicken Tinga Tostadas:
Chicken Drumsticks in Tamarind Chili Sauce:
Chicken Torta:
Chicken in Creamy Chipotle Sauce
Caldo de Pollo
Spatchcock a Chicken with Chef Eric Crowley, Chef Eric's Culinary Classroom, West LA/CA
Butcher Chicken - this allows the chicken to lay flat and cook faster - great for grilling and the best way to prepare /cook chicken quickly and deliciously! Get your knife and join in!
Master Chef Cooking Video Series 12 Episodes to become an expert
Culinary Classroom Video Series
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Learn the basics of cooking: from knife skills to full course meals and desserts, emphasizing ingredients, cooking theories, and techniques. Chef Eric Crowley created and stars in a NEW cooking video series for students of all skill levels to learn remotely. He takes great pride in patiently focusing on each of his students to motivate them to reach their goals and develop superb culinary skills. This has equipped him to take his classroom virtual. The full twelve video series is available for purchase, and it comes with a PDF version of Chef Eric’s new cookbook. Individual videos with the accompanying chapters are also available for purchase. In creating this video series and writing his cookbook, Chef Eric hopes to provide his expertise to the rest of the world, not just those who have had the pleasure of working with him in person.
Chef Eric Jacques Crowley is a seasoned, professional chef and the founder, owner and chef instructor at his dynamic cooking school, Chef Eric’s Culinary Classroom, where he has shaped the careers of many professional chefs. He graduated with honors from the prestigious Culinary Institute of America in Hyde Park, New York. After traveling abroad to master European cooking techniques, Chef Eric returned to the United States and landed a prominent position at Patina Catering, of the renowned Patina Restaurant Group. With his experience and training, and his innate passion for cooking, Chef Eric sought to help others develop their cooking skills and gain confidence through the culinary arts.
This led Chef Eric to open the Culinary Classroom in 2003, as a place where people with all levels of culinary experience could hone impressive and valuable culinary skills. Chef Eric and the Culinary Classroom have been featured in, and on, major media outlets that include E! Entertainment, KCAL 9 Los Angeles, KTLA 5 Los Angeles, NBC Channel 4 Los Angeles, Channel 11/Good Day LA, ABC, The Hallmark Channel’s Home and Family Show, TruTV, BET, Los Angeles Business Journal and many other publications.
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Many companies and law firms have come to Chef Eric's Culinary Classroom for fun team building events. Taking people out of their daily routine and putting them in a situation where communication and cooperation are vital, is a great way to team-build, says Chef Eric. Throw in the tastes, aromas and beauty of delicious dishes, and you have a fantastic experience. He also hosts private cooking parties for birthdays, anniversaries and other special events.
Chef Eric continues to reside in Southern California, with his wife and business partner Jennie Crowley. In his spare time, he enjoys do-it-yourself home projects, the thrill of attending Grand Prix motor races, listening to jazz, hanging with his two rescue dogs, Basil Boy and Lucey Pickles, and cooking, using the herbs he grows in his garden.
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How To Make Chicken Peri Peri | African Barbeque Chicken Recipe | The Bombay Chef - Varun Inamdar
Learn how to make Chicken Peri Peri with Chef Varun Inamdar. Chicken Peri Peri (or Piri Piri) is an African barbeque chicken recipe introduced in Africa by the Portuguese. It derives it’s name from the Peri Peri sauce.
Watch how to make this delicious recipe in quick and easy steps from the Bombay Chef Varun Inamdar only on Get Curried.
Ingredients:-
1 kg Chicken
100 ml Extra Virgin olive oil
10 - 13 garlic cloves
5 ripe serrano chillies
10- 12 African devil red chillies
3 Bay leaves
1 tsp smoked paprika
Sea salt as required
1 lemon juice
Parsley
3-4 charcoal chunks
1 tbsp oil
Method:-
The Sauce:-
Take the devil red chillies, serrano chillies, bay leaves, garlic cloves, sea salt, extra virgin olive oil, smoked paprika and lemon juice in a grinder and make a fine paste.
The Marination:-
Cut the chicken into 8 pieces after removing the fat. Add the peri peri sauce to the chicken pieces and mix it properly.
Smoke Infusion:-
Take a few pieces of wood charcoal and place them on the gas burner and heat them till they are red. Take the burning charcoal pieces in a small bowl aand keep the bowl in the bowl of marinated chicken pieces. Pour some olive oil on the charcoals and as soon as they start emitting smoke cover the marination bowl with a lid. Let it smoke for 30 minutes.
The Barbeque:-
Heat a pan on moderate flame. Place the pieces of the marinated chicken in the pan and heat till brown.
Take some fresh parsley leaves and dab them in the marinade. Baste the pieces of chicken with the marinade. Keep turning the pieces of the chicken and make sure they are brown on all sides.
Turn off the flame and Chicken Peri Peri is ready to serve.
Let us know how your Chicken Peri Peri turned out in the comments section.
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Peri-peri is a cultivar of Capsicum frutescens that was originally produced by Portuguese explorers in former Portugal’s Southern African territories particularly Mozambique and its border regions with South Africa from the malagueta pepper and then spread to other Portuguese domains