I’m on a seafood kick these days! I recently visited Chef Cribbin at Coal Fired Bistro and tasted his killer Diavola sauce over shrimp while reminiscing on travels throughout Italy. His new menu is inspired by the simplicity of authentic Italian cuisine and the fresh, “of-the-moment” essence of it. He likes to taste every ingredient in a dish and his new menu reflects that outlook on prepared meals.
Chef Cribbin shared his Diavola sauce recipe with me, one that I will most definitely be trying at home. It’s a colorful, fresh, light sauce and the secret ingredient – garlic oil because of it’s smoking point and ability to sauté without a smokey mushroom cloud in your face!
Diavola Sauce for 2
2 cloves garlic, sliced
1 oz extra virgin olive oil
green onions, diced
1 oz Brandy
2 oz white wine
10 oz San Marzano tomatoes, chopped
dash of salt
crushed red pepper
basil and parsley, chopped
1. Sauté garlic and oil in saucepan until garlic is golden brown.
2. Add green onions, wine, and brandy along with herbs and spices.
3. Reduce liquid by one half and add tomatoes.
4. Continue to cook for 5 minutes.
5. Sauce can be used for fish as well as pasta, chicken, or beef. If using for pasta, additional ingredients can be added, such as crab meat, clams, mussels, shrimp, and lobster.
Chef Cribbin serves his Diavola sauce over a bed of pasta, shrimp, and sautéed spinach. Yum!