Let’s be Frank Recipes – Devil Sauce, Deviled Eggs, Devil Sauce Tips

DEVIL MADE ME DO IT
If 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!

All recipes currently showcasing the versatility of our all-new, very own Devil Sauce! It's so hot right now!

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 1/2 to 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

Let's be Frank