6 Devilish Recipes To Try This Halloween Season
The spookiest time of the year is upon us. For kids, Halloween means buckets of candy. But snack-size Snickers bars and mini peanut butter cups aren’t the only things to eat this time of year. Adults can get into the seasonal spirit by cooking one of these six “devilish” recipes.
1. Camarones Diablos (Devil Shrimp)
People have used the term “devil” to describe seasoned and spicy foods since at least the 18th century, according to Smithsonian. Today, most of us probably don’t find deviled eggs all that spicy, but that’s not the case for this fiery shrimp recipe, which includes an entire can of chipotle peppers plus a couple of jalapeños. Recipe from Allrecipes.
- 2¼ cups chicken broth
- 1 cup brown rice
- 1 tablespoon butter
- ¼ teaspoon salt
- 1 tablespoon butter
- 1 tablespoon olive oil, or as needed
- 1 onion, sliced
- 2 jalapeño peppers, seeded and thinly sliced
- 2 cloves garlic, minced
- ¼ cup dry red wine
- 1½ tablespoons Worcestershire sauce
- 1 (7-ounce) can chipotle peppers in adobo sauce, minced
- 1½ pounds large shrimp (16 to 20 per pound), peeled and deveined
Directions: Combine chicken broth, rice, 1 tablespoon butter, and salt in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and all the liquid has been absorbed, about 45 minutes.
In a large skillet over medium-high heat, heat 1 tablespoon each of butter and olive oil. Add the onion and jalapeño peppers and cook, stirring frequently, in the hot butter and oil until onion is slightly softened, 3 minutes. Add garlic and cook for about 30 seconds, until fragrant.
Add the red wine and Worcestershire sauce to the pan, then stir in the chipotle peppers. Cook and stir mixture until liquid is slightly evaporated, about 5 minutes. Add shrimp and cook until opaque, about 5 minutes. Reduce heat and simmer for another 15 minutes until liquid is reduced. Serve over cooked rice.
2. Devil Curry
Devil curry, or kari debal, is a specialty of the Kristang (Portuguese-Eurasian) people of Malaysia and Singapore. The dish was traditionally made using Christmas leftovers, but you can make this spicy meal any time of year. Recipe from Roti n Rice.
- 4 pounds bone-in chicken thighs, trimmed of fat
- ½ cup canola oil
- 1 onion, thinly sliced
- 1-inch piece of ginger, peeled and julienned
- 5 medium-size potatoes, peeled and cut into bite-sized pieces
- 1 teaspoon Colman’s mustard powder
- 1 teaspoon red chili pepper
- 1 (14-ounce) package chicken or beef cocktail sausages
- ½ teaspoon sugar
- 2 teaspoons salt
- 2 tablespoons white vinegar
For spice paste
- 10 red jalapeño chilies
- 1 habanero pepper (optional)
- 2 large onions
- 3-inch piece of ginger, peeled
Directions: Preheat oven to 375 degrees Fahrenheit. Sprinkle the chicken thighs with salt and pepper. Place chicken on a baking tray and roast in the oven for 50 minutes. Set aside.
Combine all ingredients for the spice paste, along with a small amount of water, in the bowl of a food processor and blend until fully combined into a fine paste. (Use as little water as possible.)
Add the canola oil to a large, heavy pot and heat over medium. Add the sliced onions and ginger and cook until light brown and fragrant, about 3 minutes. Add the spice paste to the pot and continue cooking (stirring constantly) until the oil separates and the mixture is fragrant, between 8 and 10 minutes.
Add the potatoes to the pot, stir to coat, then sprinkle on the mustard powder and chili pepper. Add the sausages and stir to coat with seasoning. Add 2 cups of water, reduce the heat, and simmer for 10 minutes.
Add the sugar, salt, and cooked chicken to the pan. Stir to coat the meat. Let simmer for another 10 minutes until both the chicken and potatoes are tender. Add the white vinegar, stir, then remove from heat. Serve with steamed rice.
3. Pollo alla Diavola
A jalapeño-infused oil gives this roasted chicken its heat, along with generous doses of ground black pepper and red chili flakes. If you’re trying Mario Batali’s version of this Italian favorite, which is topped with a simple tomato and parsley salad, make sure you prep the chili oil the night before for the best flavor. Recipe from the Food Network.
- 2 (2 ½- to 3-pound) chickens, cleaned and trimmed
- ¼ cup, plus 1 tablespoon, plus 3 tablespoons extra virgin olive oil
- 4 tablespoons freshly ground black pepper, plus more to taste
- Salt, to taste
- 2 tablespoons Dijon mustard
- 2 bunches Italian parsley, leaves only
- 1 red onion, thinly sliced
- 12 cherry tomatoes, cut in half
- 1 tablespoon sherry vinegar
For chili oil
- 2 cups extra-virgin olive oil
- 10 jalapeño peppers, coarsely chopped
- 4 tablespoons red chili flakes
Directions: Prepare the oil the night or morning before you plan to make the chicken. In a small saucepan, combine the oil, pepper, and chili flakes. Heat to 140 degrees Fahrenheit and simmer for 10 minutes. Remove from heat and allow to sit overnight or for 8 hours. Strain out solids.
Preheat the oven to 400 degrees Fahrenheit.
Season the chicken inside and out with salt and pepper. Truss the chickens and brush each one with 2 tablespoons olive oil. Place in roasting pans and roast until browned but only half-cooked, about 40 minutes.
Meanwhile, in a small bowl, combine the 4 tablespoons black pepper, a pinch of salt and the mustard and stir well to combine. Drizzle in the 1 tablespoon olive oil and mix well.
Once the chickens are half-cooked, remove from the oven and brush each with the black pepper and mustard mixture. Return to the oven and continue roasting until the juices run clear from a pricked spot, about another 30 minutes. Let rest 10 minutes before carving. While the chicken rests, in a medium-sized bowl, combine the parsley, red onion, tomatoes, remaining 3 tablespoons oil, sherry vinegar, and salt and pepper to taste, and toss well to combine.
Allow 1 breast and 1 leg per portion. Drizzle each portion with the pan juices and hot chili oil, top with the parsley salad and serve immediately.
4. Devilish Sesame Chicken with Green Beans and Scallion Rice
Recreate the taste of take-out with this devilishly spicy recipe for sesame chicken and rice from Rachael Ray. Fresh veggies and low-fat chicken breasts make this a quick and healthy meal, and you can easily adjust the amount of hot pepper sauce to suit your taste.
- 3 tablespoons vegetable oil
- 1 cup white rice
- 2 cups chicken broth
- ½ pound green beans
- 1 pound chicken breast, chicken cutlets or chicken tenders, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 3 tablespoons tamari (dark soy sauce)
- 3 tablespoons honey
- 1 tablespoon hot pepper sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons sesame oil
- 1 bunch scallions, finely chopped
- 2 tablespoons sesame seeds, toasted
Directions: In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1½ cups chicken broth, lower the heat, cover and simmer until tender, about 17 minutes.
In a medium skillet, bring 1-inch of water to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water.
In a large skillet, heat the remaining 2 tablespoons oil, 2 turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3 to 4 minutes. Add the red pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute.
In a bowl, mix together the tamari, honey, hot sauce, mustard, and remaining ½ cup chicken broth. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chicken.
Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds and pepper. Cover to keep warm.
5. Jersey Devil Punch
According to legend, the mysterious Jersey Devil stalks the pine barrens of southern New Jersey. Stories of this mythical beast go back to colonial times, and people still occasionally claim they’ve seen the creature. Whether you believe the Jersey Devil is real or not, you can still enjoy this boozy punch inspired by the long-standing myth at your Halloween bash. Recipe from DrinksMixer.
- 1 gallon cranberry juice
- 2 quarts apple cider
- 1 quart Applejack brandy
- 1 thinly sliced apple
Directions: Pour cranberry juice into a large punch bowl. Add apple cider and apple brandy. Stir to combine, then add the sliced apple. Serve.
6. Devil’s Food Pancakes
These dark-as-night chocolate pancakes will make a dramatic addition to your breakfast table. Rich and indulgent, you probably won’t want to make these a regular part of your morning routine, but if you want to tell your diet to go to hell, this is one way to do it. This recipe from Krisztina Williams yields about 16 small pancakes.
- 2 cups pancake mix
- 1 cup dark chocolate cocoa powder
- ¾ cup water
- ¼ cup powdered sugar
Directions: Sift all the dry ingredients together, then whisk in water until blended thoroughly. Oil griddle thoroughly and then heat to 350 degrees Fahrenheit. Pour a scoop of pancake batter onto the griddle, let it cook until bubbles start to form, then flip and continue cooking until done. Serve with fresh raspberries or strawberries and hot fudge or chocolate sauce.
Follow Megan on Twitter @MeganE_CS