Food & Drink - (RED) https://www.red.org/reditorial/category/food-drink/ Mon, 09 Dec 2024 19:40:52 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 Chill Out with the (oHHo)RED Collection https://www.red.org/reditorial/partnership/chill-out-with-the-ohho-red-collection/ Tue, 03 Dec 2024 20:14:18 +0000 https://www.red.org/?p=7141 Whether the holidays bring excitement, stress, or joy, they can be a lot for anyone to handle. Our latest partnership can help with that. Introducing (oHHo)ᴿᴱᴰ: a line of CBD and Hemp Derived THC products perfect for enjoying or gifting this holiday season, and every purchase supports (RED)’s efforts to... Read more »

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]]>

Whether the holidays bring excitement, stress, or joy, they can be a lot for anyone to handle. Our latest partnership can help with that. Introducing (oHHo)ᴿᴱᴰ: a line of CBD and Hemp Derived THC products perfect for enjoying or gifting this holiday season, and every purchase supports (RED)’s efforts to bring life-saving healthcare programs to vulnerable communities around the world. Let’s explore the buzz behind the products! 

If you’re looking for a refreshing way to turn up the vibes on a night out, (oHHo)ᴿᴱᴰ Red Cherry and Lime Seltzer has your back. Thanks to the 5mg Hemp Derived THC + 5mg CBG + 5mg CBD, these seltzers can boost mood and relieve pain, all with zero hangover. Available in 6-, 12-, and 24-packs.

Fruity and sweet, the (oHHo)ᴿᴱᴰ D9 THC Strawberry Bar is the perfect afternoon treat to take the edge off. With a delicate balance of THC, CBD, and CBG, the THC Strawberry Bar can boost mood and increase relaxation. Try one square and savor a light, enjoyable buzz for up to 6 hours. 

For a secret weapon that you can take with you anywhere, the (oHHo)ᴿᴱᴰ Strawberries & Cream THC Dots are perfect party-on-the-go bites! Pop these in your purse or backpack to save for the right moment. These dots taste great, are quick-acting, and have an anti-anxiety & anti-inflammatory effect.

Chocolate before bed? Absolutely! With the (oHHo)ᴿᴱᴰ Raspberry CBNight Bar, enjoy a square of this rich raspberry treat thirty minutes before bed for a full night of deep, restful sleep. With CBD and CBN in each bite, expect an anti-anxiety and anti-inflammatory cooldown to your day, followed by quality sleep, all with zero grogginess.

To make things even sweeter, 20% of every (oHHo)ᴿᴱᴰ product will support (RED)’s efforts to fight global health injustices. 21+ please enjoy responsibly.

SHOP (oHHo)ᴿᴱᴰ PRODUCTS

(oHHo)ᴿᴱᴰ Hemp-Derived THC Strawberry Bar

(oHHo)RED Hemp-Derived THC Strawberry Bar

oHHo

(oHHo)RED Hemp-Derived THC Strawberry Bar

oHHo
Food & DrinkWellness
This fruity, sweet bar is flavored with Strawberry and infused with 20mg of hemp-derived THC, 80mg of CBD, and 20mg of CBG.
Indulge while giving back: 20% of each purchase goes back to (RED) to support their mission to provide life-saving care to vulnerable communities.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Must be 21+ to purchase.
Shop on Partner Site
(oHHo)ᴿᴱᴰ Hemp-Derived THC Strawberry Bar
(oHHo)ᴿᴱᴰ Hemp-Derived THC Strawberry Bar
(oHHo)ᴿᴱᴰ Hemp-Derived THC Strawberry Bar
(oHHo)ᴿᴱᴰ Red Cherry and Lime THC Seltzer

(oHHo)RED Red Cherry and Lime THC Seltzer

oHHo

(oHHo)RED Red Cherry and Lime THC Seltzer

oHHo
Food & DrinkWellness
This sparkling cannabis-infused seltzer is low on calories, high on vibes. Fast-acting nanotechnology, and mood-boosting ingredients, deliver a smooth, bubbly buzz—with even more benefits.
20% of each purchase goes back to (RED) to support their mission to provide life-saving care to vulnerable communities.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Must be 21+ to purchase.
Shop on Partner Site
(oHHo)ᴿᴱᴰ Red Cherry and Lime THC Seltzer
(oHHo)ᴿᴱᴰ Red Cherry and Lime THC Seltzer
(oHHo)ᴿᴱᴰ Strawberries + Cream Hemp Derived THC Dots

(oHHo)RED Strawberries + Cream Hemp Derived THC Dots

oHHo

(oHHo)RED Strawberries + Cream Hemp Derived THC Dots

oHHo
Food & DrinkWellness
Bursting with flavor—and all-natural ingredients—the (oHHo)ᴿᴱᴰ THC-infused gummies are the ultimate boost-on-the-go.
Plus, 20% of each purchase goes back to (RED) to support their mission to provide life-saving care to vulnerable communities.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Must be 21+ to purchase.
Shop on Partner Site
(oHHo)ᴿᴱᴰ Strawberries + Cream Hemp Derived THC Dots

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]]> Sip (RED), Save Lives with (LAITHWAITES)RED Wines https://www.red.org/reditorial/partnership/sip-red-save-lives-with-laithwaites-red-wines/ Sat, 25 May 2024 04:39:49 +0000 https://www.red.org/?p=5979 This National Wine Day, (RED) is proud to announce the launch of our latest collaboration with—you guessed it—a wine partner! Laithwaites is a family-owned wine curation and delivery service founded in 1969 and each year, the team’s wine experts scour the world’s wine regions and taste over 40,000 wines, selecting... Read more »

The post Sip (RED), Save Lives with (LAITHWAITES)<sup>RED</sup> Wines appeared first on RED.

]]> This National Wine Day, (RED) is proud to announce the launch of our latest collaboration with—you guessed it—a wine partner! Laithwaites is a family-owned wine curation and delivery service founded in 1969 and each year, the team’s wine experts scour the world’s wine regions and taste over 40,000 wines, selecting just 2% of them to share with customers.

Laithwaites and (RED) are partnering to help fight pandemics and the injustices that enable them to thrive. We’ve curated a limited-edition case of groundbreaking wines that are transforming the wine world through their innovation and daring with remarkably delicious and award-winning results.  Laithwaites will match 15% of the purchase price from every (LAITHWAITES)ᴿᴱᴰ wine case as a donation to (RED) to support its efforts in bringing life-saving healthcare programs to communities most in need. Each bottle in the Ground Breakers wine box tells a story, so let’s take a closer look!

9 bottles of red, white, and rose (LAITHWAITES)ᴿᴱᴰ wine lined up on a white background

Amandla ‘Our Future’ Sauvignon Blanc 2023, Greater Cape, South Africa

Amandla, meaning “power within us” in the local Zulu dialect, is created by a team that is 100% black and 100% female. Praisy Dlamini, their brilliant winemaker, has 15 vintages under her belt, and was the first woman admitted to the Cape Winemakers Guild. A glass of Our Future is thrillingly crisp, with notes of ripe passion fruit, pineapple and lemon zest.

w/o Nero d’Avola Rosato 2022, Sicily, Italy

While most wine descriptions will tell you what’s in the wine, “w/o” (which stands for “without”) highlights what is not in the wine, namely harmful chemicals. With an emphasis on sustainability, w/o is organically grown, vegan and bottled in striking 100% recycled ‘wild’ glass bottles with minimal labeling and no foil capsule. This dry rose is light and crisp, with hints of raspberry, grapefruit and peach.

RedHeads 1888 Cabernet Sauvignon 2022, Australia

RedHeads 1888 Cabernet Sauvignon is crafted entirely by hand in a solar-powered facility by a small team of dedicated Australian winemakers. The wine rests for 21 months in French and American oak barrels, imparting toasty vanilla-spice notes to its lusciously ripe black currant and blackberry flavors.

Château La Clarière 2021, France

This award-winning Bordeaux emerges from a small château owned & run by the Laithwaites family in France’s Castillon region. Dive into this full-bodied blend of Merlot with a dash of Cabernet Sauvignon and Cabernet Franc, aged 16 months in fine oak barrels. We wouldn’t judge you if you wanted to enjoy this delicious bottle as soon as the case arrives, but it will also age beautifully over the next decade.

Hole in the Clouds Sauvignon Blanc 2022, Marlborough

Hole in the Clouds hails from the Golden Mile (the Marlborough region’s original and best vineyard strip) in New Zealand. This classic Sauvignon Blanc boasts bold tropical fruit aroma, with fresh citrus and cut-grass characters. Enjoy a glass on its own or with food (goat cheese, shellfish or salads would all be tasty), this vibrant white is sure to poke a hole in your clouds and let the sunshine through.

The Inaugural R Collection by Raymond Vineyards Cabernet Sauvignon 2020, California

This hugely popular Cab is a longtime Laithwaites top seller, with over 14,000 fave clicks. Crafted by head winemaker Stephanie Putnam and vineyard owner Jean-Charles Boisset, this proprietary blend boasts layers of ripe plum and cherry, plus a velvety texture and long, chocolatey finish.

Le Secret des Etoiles Pinot Noir 2022, France

A Pinot Noir from the south of France? Indeed! This food-friendly Pinot is silky-smooth, offering aromas of intensely ripe strawberry, cherry and wild herbs, with touches of toasty vanilla spice from aging in fine Burgundian barrels. While it’s actually quite popular, sipping on this Noir will make you think you’ve discovered a best-kept secret. Don’t worry, we won’t tell anyone.

Capisco Ribolla Gialla Spumante NV, Italy

“Capisco” is Italian for “I understand.” After a glass of Capisco, you may be uttering these words yourself as you see the world a little more clearly through a fresh and complex lens. The piquant Capisco rolls over the tongue with tingly dryness, invigorating taste buds and impressing guests. Trust us, this is the most excited you’ll feel about bubbles in a long time, but you’ll have to try it to truly Capisci.

Selva del Moro Chianti Classico Riserva 2019, Italy

If you could bottle Tuscan luxury and sustainability, it might come in this bottle of Chianti. Made with organically farmed Sangiovese grapes in the heartland of Chianti this medium- to full-bodied red bursts with intense cherry, blackberry and plum notes, plus it’s aged 18 months in fine oak barriques that impart hints of sweet tobacco and cocoa.

We’re thrilled about the mouthwatering (LAITHWAITES)ᴿᴱᴰ Ground Breakers box and hope you’ll raise a glass with us as we celebrate the wine and this exciting new partnership!

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]]> 3-Ingredient (LOBOS 1707)RED Tequila Cocktails to Shake up This Summer https://www.red.org/reditorial/food-drink/3-ingredient-lobos-1707-red-tequila-cocktails-to-shake-up-this-summer-margarita-mexican-mule-tequila-pineapple/ Thu, 02 May 2024 22:58:45 +0000 https://www.red.org/?p=5752 When it comes to making a delicious cocktail, sometimes simplicity is key. This summer, instead of trying to track down those niche ingredients you can’t pronounce, go back to basics with these 3-ingredient (LOBOS 1707)ᴿᴱᴰ Reposado Tequila cocktails that are sure to impress.

The post 3-Ingredient (LOBOS 1707)<sup>RED</sup> Tequila Cocktails to Shake up This Summer appeared first on RED.

]]> When it comes to making a delicious cocktail, sometimes simplicity is key. This summer, instead of trying to track down those niche ingredients you can’t pronounce, go back to basics with these 3-ingredient (LOBOS 1707)ᴿᴱᴰ Reposado Tequila cocktails that are sure to impress.

Minimalist Margarita

2 oz (LOBOS 1707)ᴿᴱᴰ Reposado Tequila
1 oz Fresh-Squeezed Lime Juice
½ oz Agave Syrup
Combine all ingredients in a shaker with ice, shake to chill, and strain into a glass over fresh ice.

If you like your margs with salt, coat the rim of your empty glass with lime juice and dip into salt.

Woman pours (LOBOS 1707)ᴿᴱᴰ tequila into cocktail jigger while other woman looks over her shoulder

Tequila Pineapple

3 oz Pineapple Juice
2 oz (LOBOS 1707)ᴿᴱᴰ Reposado Tequila
Club Soda

Combine pineapple juice and tequila in a cocktail shaker with ice, shake to chill and create a foam, pour over fresh ice, and then top with club soda.

Woman pours club soda into decorative cocktail glass

Mexican Mule

1 ½ oz (LOBOS 1707)ᴿᴱᴰ Reposado Tequila
½ oz Lime Juice
3 oz Ginger Beer

Add all ingredients to a glass (or copper mug, if you’re feeling fancy) with ice and stir gently.

Man pours ginger beer into cocktail glass

Cheers!

Lobos 1707 has proudly joined (RED) in the fight to end AIDS and the injustices that allow pandemics to thrive, turning their award-winning Reposado Tequila into a force for good.

Through this partnership, Lobos 1707 has committed $100,000 to the Global Fund to help support life-saving health programs. When you purchase a limited-edition (LOBOS 1707)ᴿᴱᴰ bottle, you help sound the alarm on the fight to end AIDS.

21+ Only

Shop (LOBOS 1707)ᴿᴱᴰ Tequila

The post 3-Ingredient (LOBOS 1707)<sup>RED</sup> Tequila Cocktails to Shake up This Summer appeared first on RED.

]]> Drink (Even More) Responsibly with (LOBOS 1707)RED https://www.red.org/reditorial/partnership/drink-even-more-responsibly-with-lobos-1707-red-tequila/ Tue, 02 Apr 2024 15:08:16 +0000 https://www.red.org/?p=4963 After months of anticipation, the (LOBOS 1707)ᴿᴱᴰ Reposado Tequila has officially arrived.  Lobos 1707 has proudly joined (RED) in the fight to end AIDS and the injustices that allow pandemics to thrive, turning their award-winning reposado tequila into a force for good. Through this partnership, Lobos 1707 has committed $100,000... Read more »

The post Drink (Even More) Responsibly with (LOBOS 1707)<sup>RED</sup> appeared first on RED.

]]> After months of anticipation, the (LOBOS 1707)ᴿᴱᴰ Reposado Tequila has officially arrived. 

Lobos 1707 has proudly joined (RED) in the fight to end AIDS and the injustices that allow pandemics to thrive, turning their award-winning reposado tequila into a force for good.

Through this partnership, Lobos 1707 has committed $100,000 to the Global Fund to help support life-saving health programs. When you purchase a limited-edition (LOBOS 1707)ᴿᴱᴰ bottle, you help sound the alarm on the fight to end AIDS.

Whether you’re mixing it into a cocktail or drinking it straight, the bold taste of (LOBOS 1707)ᴿᴱᴰ is sure to impress. Though the eye-catching (RED) bottle is brand new, the liquid inside is the same Lobos 1707 Reposado Tequila that won Best-in-Class and Double Gold at the San Francisco World Spirits Competition.

Shop (LOBOS 1707)ᴿᴱᴰ at a retailer near you or on Lobos 1707 (RED) Reposado Tequila (siptequila.com)

21+ only. Please drink responsibly.

The post Drink (Even More) Responsibly with (LOBOS 1707)<sup>RED</sup> appeared first on RED.

]]> Savor the End of Summer with (RED)’s Labor Day Picnic Guide https://www.red.org/reditorial/food-drink/labor-day-picnic-guide-panasonic-anova-recipes/ Mon, 21 Aug 2023 20:46:07 +0000 https://red.org/?p=1561 As we near the transition from hot summer days to chilly autumn nights, there’s no better way to appreciate the last morsels of summer than with a Labor Day picnic. If a grill isn’t at your disposal, don’t worry—we’ve gathered our favorite summery recipes to make in advance using the... Read more »

The post Savor the End of Summer with (RED)’s Labor Day Picnic Guide appeared first on RED.

]]> As we near the transition from hot summer days to chilly autumn nights, there’s no better way to appreciate the last morsels of summer than with a Labor Day picnic. If a grill isn’t at your disposal, don’t worry—we’ve gathered our favorite summery recipes to make in advance using the (ANOVA)ᴿᴱᴰ Precision Cooker and the (PANASONIC)ᴿᴱᴰ 7-in-1 Compact Oven, bringing you all the deliciousness of a summer cookout without the hassle. And when you use an (ANOVA)ᴿᴱᴰ or (PANASONIC)ᴿᴱᴰ appliance, not only are you making delicious food, but you’re also helping to fight AIDS. Amazing food and an even better cause? Sounds like a dream come true to us.

We’ve also got you covered with an epic playlist to take your picnic to the next level. 

Mains

Sous Vide Smoky Barbecued Baby Back Ribs 

Ingredients:

  • 2 Full racks of baby back pork ribs (about 4 ½ pounds total) cut in half
  • Kosher salt 
  • Freshly ground black pepper
  • 2 Cups of barbecue sauce 
  • 4 Tablespoons liquid smoke
  • White sandwich bread, for serving 
  • Dill pickles, for serving 

Directions: 

  • Step 1: Set the (ANOVA)ᴿᴱᴰ Precision Ccooker to 145°F.
  • Step 2: Season ribs with salt and pepper and divide between 4 vacuum sealed bags. Add ¼ cup barbeque sauce and 1 tablespoon liquid smoke into each bag. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting. 
  • Step 3: Place bags in the water bath and set the timer for 20 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the ribs submerged. 
  • Step 4: When the timer goes off, remove the bags from the water bath. Remove the ribs from the bags and transfer to a foil-lined broiler-safe baking sheet. Heat broiler to high. 
  • Step 5: Brush ribs with the remaining 1 cup barbeque sauce. Broil until the sauce just begins to caramelize, about 5 minutes. 
  • Step 6: Serve ribs with white bread, pickles, and additional barbecue sauce. 

Sous Vide BBQ Chicken Sandwiches

Ingredients: 

  • 2 (12 to 16 Ounce) bone-in chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1 Cup of barbecue sauce
  • ¼ Cup of mayonnaise
  • ¼ Cup of sour cream
  • ¼ Cup of sliced scallions
  • 1 Tablespoon of Dijon mustard
  • 1 Tablespoon of apple cider vinegar
  • 1 Teaspoon of honey 
  • 1 (14 Ounce) bag of coleslaw
  • 4 Sandwich buns 

Directions: 

  • Step 1: Set the (ANOVA)ᴿᴱᴰ Precision Cooker to 150°F.
  • Step 2: Season the chicken breasts liberally with salt and pepper. Place in a large zipper lock bag with ½ cup of barbecue sauce. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.
  • Step 3: Once the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and let it rest for 10 minutes. Reserve the cooking liquid.
  • Step 4: Once the chicken is cool enough to handle, shred into bite-size pieces. Discard the bones and skin. In a large bowl, toss the chicken with the remaining barbecue sauce and reserved cooking liquid. Season to taste with salt and pepper.
  • Step 5: In a large mixing bowl, whisk together the mayonnaise, sour cream, scallions, mustard, vinegar, and honey. Add the coleslaw mix and toss to coat. Season to taste with salt and pepper.
  • Step 6: Divide the chicken between the buns, top with coleslaw and serve. 

BBQ Pulled King Trumpet Mushroom Sandwich

Ingredients: 

  • 4 Large king trumpet (or king oyster) mushrooms
  • ½ Head of green cabbage 
  • ¼ Red onion
  • 1 Large carrot
  • 1 Pack of brioche (or vegan) buns
  • ½ Lime
  • Smoked paprika
  • Cayenne pepper 
  • Garlic salt
  • Kosher salt
  • Apple cider vinegar
  • Olive oil
  • Your preferred BBQ sauce

Directions:

  • Step 1: Set the (ANOVA)ᴿᴱᴰ Precision Cooker to 180°F.
  • Step 2: Shred the mushrooms with a form until they have a stringy texture.
  • Step 3: Put the mushrooms in a mixing bowl and add a generous amount of smoked paprika, garlic salt, and cayenne pepper. The level of each spice is entirely up to your taste, but keep in mind the paprika will add a smoky depth and the cayenne will add a kick!
  • Step 4: Add a few pours of olive oil to evenly coat and distribute the spices into your pulled mushrooms. The best method to incorporate everything is to hand mix the pulled mushrooms, spices, and olive oil in a large mixing bowl.
  • Step 5: Once all of the spices and oil are incorporated, bag the mushrooms and place them into the water bath for 1.5 hours
  • Step 6: While the mushrooms are cooking, get your simple citrus slaw started by thinly slicing the cabbage/red onion, and shredding or peeling a whole carrot.
  • Step 7: Add a dash of salt, and massage firmly by hand until the mixture begins to soften up and releases a slight bit of moisture.
  • Step 8: Add a tablespoon of apple cider vinegar and the juice of half a lime before mixing thoroughly by hand. Make sure to evenly distribute the liquids for a consistent taste!
  • Step 9: As the mushrooms near the 1.5 hour mark, preheat a cast iron skillet on high with a generous amount of high smoke oil applied to it. When your mushroom mixture is done in the sous vide, pull it out of the water bath and drain thoroughly before transferring to the cast iron skillet. Move the mushrooms around with tongs while searing to evenly blacken the edges. After about 4 minutes, add in a healthy serving of your favorite BBQ sauce to evenly coat. Once you feel the sauce is evenly distributed and up to heat, pull all the mushrooms off and into a serving bowl.
  • Step 10: Add the mushrooms and the simple citrus claw onto a toasted bun and enjoy!

Desserts

Lemon Poppy Seed Loaf

Ingredients: 

Loaf:

  • 1 ½ Cup of all-purpose flour
  • 2 Tablespoons of poppy seeds
  • 1 Teaspoon of baking powder
  • ½ Teaspoon of baking soda
  • ¼ Teaspoon of salt
  • 1 Cup of sugar
  • ½ Cup of butter at room temperature
  • 2 Eggs
  • 2 Lemons, zest and juice
  • ¼ Cup of milk
  • 1 Tablespoon of oil 

Icing: 

  • 1 Cup of icing sugar 
  • 2 Tablespoons of lemon juice

Optional Garnish: lemon zest

Directions: 

Step 1: Preheat the (PANASONIC)ᴿᴱᴰ 7-in-1 Compact Oven to 375°F.

Step 2: In a medium bowl, combine flour, poppy seeds, baking powder, baking soda and salt. 

Step 3: In a large bowl, cream sugar and butter together with a wooden spoon. Add eggs and stir until combined. Add lemon zest and lemon juice, and milk. Slowly pour the dry mixture into the wet mixture and stir until just combined. 

Step 4: Grease a 9×5 loaf pan with oil and pour in batter. 

Step 5: Place on the lower rack position of the oven. Set the timer for 45 minutes. 

Step 6: Insert a toothpick to ensure that the loaf is fully cooked. Let rest in the pan for five minutes and then transfer to a cooling rack. Allow to cool completely. 

Step 7: In the meantime, combine icing sugar and lemon juice to make the icing. 

Step 8: Slowly pour the icing on top of the cooled cake, add lemon zest if required. Let sit for five minutes until the icing hardens. Serve and enjoy!

Vegan Carrot Cake

Ingredients: 

Cake:

  • 2 Medium carrots 
  • ½ Cup of applesauce
  • ¼ Cup of olive oil
  • 2 Teaspoons of cider vinegar
  • 1 Tablespoon of ground flax seeds
  • 2 Tablespoons of water
  • 1 ½ Cup of all-purpose flour
  • ½ Cup of sugar
  • ½ Teaspoon of baking soda
  • 1 ½ Teaspoons of cinnamon
  • ¼ Teaspoon of ground nutmeg
  • ⅛ Teaspoon of ground cloves
  • ½ Teaspoon of salt
  • 1 Tablespoon of oil 

Icing: 

  • 4 Cups of icing sugar
  • ¼ Cup of vegan butter
  • 4 Teaspoons of vanilla extract
  • ¼ Cup of soy milk 

Optional garnish: carrot curls 

Directions:

  • Step 1: Preheat the (PANASONIC)ᴿᴱᴰ 7-in-1 Compact Oven to 375°F using the “steam conv. mode.” 
  • Step 2: In a large bowl, combine the carrots, apple sauce, olive oil, and cider vinegar. In a separate bowl, combine the flax seeds and water and then add the mix to a large bowl and combine.
  • Step 3: In a medium bowl, combine the flour, sugar, baking soda, cinnamon, nutmeg, cloves, and salt. 
  • Step 4: Mix the dry mixture until just combined.
  • Step 5: Line 2 8-inch round cake pans with parchment paper cut into circles. Grease the two pans with the oil. Divide the batter between two pans, place them on the two levels of the oven and cook for 40 minutes. 
  • Step 6: Insert a toothpick to ensure the cakes are fully cooked and let them cook completely on a cooling rack. 
  • Step 7: In the meantime, add the icing sugar, vegan butter, and vanilla extract to a stand mixer bowl and mix with the paddle attachment on low for two minutes. Gradually add the soy milk until it reaches a smooth texture. 
  • Step 8: Once the cakes are totally cooled, spread a layer of icing on the first cake, then stack the second cake on top of the first one and spread the remaining icing on top. Garnish with the carrot curls and enjoy! 

Cocktail

Sous Vide Pineapple-Infused Rum

Ingredients: 

  • 1 Pineapple, peeled, cored, and cut into 1-inch pieces
  • 1 Cup granulated sugar
  • 1 (770-mL) Bottle of dark rum

Directions:

  • Step 1: Set the (ANOVA)ᴿᴱᴰ Precision Cooker to 135°F.
  • Step 2: Combine the pineapple, rum, and sugar in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set a timer for 2 hours. Halfway through the cooking, mix the contents of the bag to ensure the sugar has dissolved. 
  • Step 3: Once the timer goes off, remove the bag from the water bath. Strain the contents of the bag through a fine-mesh strainer into a large bowl, reserving the infused pineapple for another use. Transfer to a storage bottle and refrigerate overnight before serving. 

Use this delicious pineapple-infused rum in our favorite pineapple rum punch! 

Tunes

We’ve pulled together the perfect playlist of some of the best summer ‘23 hits. From Barbie to Bad Bunny, these hits are sure to spice up your next summer get-together. 

Shop the (ANOVA)RED Collection Shop the (PANASONIC)RED Collection

The post Savor the End of Summer with (RED)’s Labor Day Picnic Guide appeared first on RED.

]]> 4 Sous Vide Recipes Guaranteed to Impress This Holiday Season https://www.red.org/reditorial/food-drink/anova-holiday-recipes-to-impress/ Fri, 18 Nov 2022 18:02:56 +0000 https://red.org/?p=1773 We love the idea of the holidays—getting together with family and friends, eating delicious homemade meals, exchanging gifts, and celebrating the season. But let’s be honest… the holidays can be stressful when you’re responsible for any of the cooking. To help ease your holiday stress, we’ve pulled together a collection... Read more »

The post 4 Sous Vide Recipes Guaranteed to Impress This Holiday Season appeared first on RED.

]]> We love the idea of the holidays—getting together with family and friends, eating delicious homemade meals, exchanging gifts, and celebrating the season. But let’s be honest… the holidays can be stressful when you’re responsible for any of the cooking.

To help ease your holiday stress, we’ve pulled together a collection of holiday-friendly sous vide recipes from some of our favorite Anova food nerd influencers. When you prepare your food using an (ANOVA)ᴿᴱᴰ Precision® Cooker sous vide circulator, you ensure your food is cooked at an exact temperature for an exact amount of time so that it comes out the exact way you intended. Plus, every (ANOVA)ᴿᴱᴰ Precision® Cooker sold helps support the fight against global health emergencies—so you’ll impress even your most difficult relatives while also giving back. You’ve got this holiday season in the [vacuum-sealed sous vide] bag.

Horseradish Maple Syrup Salmon

Author: Katherine Wants

Equipment

  • (ANOVA)ᴿᴱᴰ Precision Cooker
  • Anova sous vide container or any pot you have at home
  • Vacuum seal bag
  • Wire rack

Ingredients (for 6)

  • ½ side salmon (2 ½ pounds; 1.1kg), pin bones removed
  • 3 tablespoons maple syrup
  • 2 tablespoons freshly grated horseradish
  • Zest and juice of 1/2 lemon
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon kosher salt
  • 1 teaspoon crushed black peppercorns

Instructions

  1. Attach the Anova Precision Cooker to a vessel of water and set the temperature to  117°F (47°C). 
  2. Place the salmon into a large vacuum seal bag.
  3. Whisk together the remaining ingredients in a medium bowl. Pour over the flesh of the salmon in the vacuum seal bag. 
  4. Seal the bag airtight and transfer to the water bath. Cook for 45 minutes. 
  5. Remove the salmon from the bag and place on a wire rack set on a sheet pan. 
  6. Heat a broiler to high with the rack in the closest position to the heating element.
  7. Once the broiler is fully heated, transfer the salmon to the broiler and cook until a browned crust forms, about 4 minutes. 
  8. Serve immediately. 

Mosaic Pork Tenderloin

Equipment

  • (ANOVA)ᴿᴱᴰ Precision Cooker
  • Anova sous vide container or any pot you have at home
  • Vacuum seal bag
  • Spice grinder
  • Microwave
  • Large skillet 

Ingredients (for 3)

**For the Pork:**

  • 2 tablespoons dried parsley
  • 2 teaspoons toasted fennel seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon fine salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 pound pork tenderloin
  • Zest of 1 orange (save the orange for the sauce)
  • 7 to 8 slices prosciutto

**For the Orange Chimichurri:**

  • 1 bunch flat leaf parsley, leaves stripped from the stems and stems discarded
  • 5 sprigs fresh thyme, leaves stripped from the stems and stems discarded
  • 1 shallot, peeled
  • 2 garlic cloves, peeled
  • 1 orange (from above)
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon fine salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Attach the Anova Precision Cooker to a vessel of water and set the temperature to 135°F (57°C). 
  2. Start the pork: Using a spice grinder, pulse the dried parsley, fennel seeds, garlic powder, onion powder, dried thyme, salt, black pepper, and pepper flakes until finely ground. 
  3. Remove any silverskin from the pork. Slice the pork lengthwise into 7 to 8 strips. Cut the strips into different thicknesses for a better mosaic look. 
  4. Microplane the orange zest over the pork. Sprinkle the spices over the pork, then roll the pork in the spices, making sure each piece is well coated. 
  5. Run a wet towel over a clean work surface to make it damp. Lay two large pieces of plastic wrap (slightly overlapping each other) over the damp surface. 
  6. Lay the prosciutto slices (slightly overlapping each other) on top of the plastic wrap.
  7. Stack the pork perpendicular to the end of the prosciutto and, using the plastic wrap, roll the prosciutto tightly around the pork. Tie the ends of the plastic wrap to keep the pork in a cylinder shape.
  8. Seal the pork in a vacuum seal bag, transfer to the water bath, and cook for 3 hours.
  9. Meanwhile, make the sauce: Finely chop the parsley, thyme, shallot, and garlic and transfer to a medium bowl. Segment and dice the orange, then add it to the bowl. Stir in the olive oil, vinegar, pepper flakes, salt, and pepper. 
  10. Remove the pork from the vacuum seal bag and pat dry with paper towels. 
  11. Coat the bottom of a large skillet with vegetable oil and place over medium-high heat. When the oil just starts to smoke, add the pork and sear, rotating every 20 to 30 seconds, until browned on all sides. 
  12. Transfer to a cutting board and let rest for 3 to 4 minutes. Carve and serve with the chimichurri.

Candied Sweet Potatoes

Author: Jeff Aiken

Equipment

  • (ANOVA)ᴿᴱᴰ Precision Cooker
  • Anova sous vide container or any pot you have at home
  • Vacuum seal bag
  • Baking dish
  • Medium saucepan 

Ingredients (for 8)

  • 2 pounds sweet potatoes, peeled and cut into ¼-inch-thick slices
  • 8 tablespoons unsalted butter
  • 1 cup chopped walnuts
  • 1/4 cup maple syrup
  • Juice and zest of 2 medium oranges
  • 2 tablespoons brown sugar
  • 1 cinnamon stick
  • 1 teaspoon kosher salt

Instructions

  1. Attach the Anova Precision Cooker to a vessel of water and set the temperature to 155°F (68.3°C). 
  2. Seal the sweet potatoes and 4 tablespoons of the butter in a vacuum seal bag. Transfer to the water bath and cook for two hours. 
  3. Preheat the oven to 350°F (177°C). Remove the sweet potatoes from the bag and pat dry. Discard the cooking liquid. 
  4. Arrange the sweet potatoes evenly in a baking dish. 
  5. In a medium saucepan, bring the remaining 4 tablespoons butter, walnuts, maple syrup, orange juice, orange zest, brown sugar, cinnamon, and salt to a boil, remove from the heat, and pour over the sweet potatoes. 
  6. Bake for 30 minutes and serve warm.

Pumpkin Pot de Creme

Author: Erika Turk

Equipment

  • (ANOVA)ᴿᴱᴰ Precision Cooker
  • Anova sous vide container or any pot you have at home
  • Vacuum seal bag
  • Large bowl
  • 6 Weck or Mason jars
  • Refrigerator 

Ingredients (For 6)

  • 625g (2 ½ cups) heavy cream
  • 250g (about 15 large) egg yolks
  • 200g (heaping 3/4 cup) pumpkin purée (not pie filling)
  • 73g (1/3 packed cup) light brown sugar
  • 52g (1/4 cup) granulated sugar
  • 5g (1 tsp) vanilla bean paste or extract
  • 5g (2 tsp) pumpkin pie spice
  • 5g (1 tsp) salt
  • Fresh whipped cream, for serving
  • Gingersnap cookies, for serving

Instructions

  1. Attach the Anova Precision Cooker to a vessel of water and set the temperature to  176°F (80°C). 
  2. In a large bowl, whisk together all ingredients until fully combined. 
  3. Using a ladle, fill desired jars up to the threads (if you don’t fill them enough they’ll tip over in the water bath). If you’re using Weck jars, put the lids on normally. If using Mason jars, secure them fingertip tight. Screw the lids closed, then unscrew one turn and turn one more time to tighten using just your fingertips. You want air to be able to get out but not in. 
  4. Transfer to the water bath and cook for 1 hour. 
  5. Remove from the water bath and let sit at room temperature for 20 minutes. Move to the fridge and chill for 6 hours or up to overnight. 
  6. Top with fresh whipped cream and gingersnap cookies. Serve.

The post 4 Sous Vide Recipes Guaranteed to Impress This Holiday Season appeared first on RED.

]]> The Perfect (VAHDAM)RED Tea for Your Zodiac Sign https://www.red.org/reditorial/partnership/vahdam-tea-flavor-for-your-zodiac-sign/ Wed, 01 Dec 2021 13:14:46 +0000 https://www.red.org/?p=5242 Winter is coming! Luckily, Vahdam India has you covered with a wide selection of teas to keep you warm. Not only are these teas packed with flavor and health benefits—every purchase helps save lives. Not only are these teas packed with flavor and health benefits—every purchase helps save lives. When... Read more »

The post The Perfect (VAHDAM)<sup>RED</sup> Tea for Your Zodiac Sign appeared first on RED.

]]> Winter is coming! Luckily, Vahdam India has you covered with a wide selection of teas to keep you warm. Not only are these teas packed with flavor and health benefits—every purchase helps save lives.

Not only are these teas packed with flavor and health benefits—every purchase helps save lives. When you shop (VAHDAM)ᴿᴱᴰ, you help provide COVID relief for those who need it most.

After consulting the cosmos, we’ve identified the perfect tea for every star sign.

Capricorn: Darjeeling Summer Black Tea

Your workaholic tendencies lead you to constantly crave caffeine. Luckily, (VAHDAM)ᴿᴱᴰ’s Black Tea, a daily dose of energy, offers just what you need. The subtle flavors of date palm and fermented barley match the palette of such an earth sign, allowing this sign to continue their duties with unwavering focus, patience and perseverance.

Aquarius: Pure Mint Herbal Tea

The mystical healers, Aquarians are often seen as the most humanitarian sign of them all. Given this, the healing properties of Pure Mint Herbal Tea make it a perfect fit. Aquarians’ desire to make the world a better place makes them gravitate towards this refreshing and soothing blend.

Pisces: Classic Chamomile Herbal Tea

The dreamers of the Zodiac, Pisces walk the fine line between fantasy and reality. Rich in antioxidants that help ease stress, alleviate anxiety and promote a good night’s rest, every sip of Classic Chamomile Herbal Tea will help enrich this water sign’s love of sleeping. 

Aries: Original Masala Chai Tea

A bold and brave Aries forever strives to be number one. With a myriad of strong aromatic Indian spices blended into one cup, Vahdam’s Original Masala Chai speaks to the blazing personality of this fire sign.

Taurus: Turmeric Ashwagandha Latte Mix (Organic)

Committed to their own comfort and emotional stability, Taurus finds ease in the organic. Described as an oasis of calm, this earth sign would thrive on the superfood Turmeric used in the (VAHDAM)ᴿᴱᴰ collection. Just as a Taurus is grounded and practical, this Certified Non-GMO Ready-To-Mix Organic Powder works perfectly for productive days.

Gemini: Lemon Ginger Green Tea

With a zesty personality driven by insatiable curiosity, the Gemini is reflected in the Lemon Ginger Green Tea. The caffeine boost, essential for the hardworking tendencies of this sign, makes this (VAHDAM)ᴿᴱᴰ product just what the Gemini needs to get through the final month of the year.

Cancer: Turmeric Ginger Herbal Tea

With a playful melody of spicy and sweet flavors, this Herbal Tea mimics the sensitive nature of a Cancer. The loyal and intuitive tendencies of this water sign are what make Cancer unique, making the classic combination of turmeric and ginger an ideal fit for this sign’s energy.

Leo: Cocoa Matcha Green Tea

Loyal and outgoing, the Lion sign paves a way for spontaneity and excitement. The unique combination of Cocoa with the energy boost from the Matcha in (VAHDAM)ᴿᴱᴰ’s Cocoa Matcha Green Tea speaks to the highly exploratory nature of Leos. 

Virgo: Herbal Tea Sampler

The Virgo constellation represents health and wellness. With 6 variants of tea, spanning flavors from the ayurvedic Vedic Kadha to the Turmeric Ginger, this assortment brings with it a rich source of antioxidants and superfoods that help alleviate stress while improving gut health. As a conscious consumer and perfectionist, the Virgo would appreciate such a concoction.

Libra: Holiday Advent Calendar

Balanced yet indecisive, Libras often find it difficult to make decisions on a daily basis. With (VAHDAM)ᴿᴱᴰ’s Holiday Advent Calendar, your decision is already made. 24 loose-leaf teas, one for every day of December leading up to Christmas, will save this air sign from the need to make choices! 

Scorpio: Vanilla Matcha Green Tea

Scorpios emanate a powerful presence that may seem intimidating to many. These profound and passionate thinkers demand a tea that is strong enough to match their trendsetting and fiercely brave ways. The bold flavor of the authentic Matcha with the creamy hints of Madagascar Vanilla fits the desires of this water sign, leaving them with a heightened level of energy, better focus, and stronger metabolism to conquer the day.

Sagittarius: Chamomile Citrus Green Tea

Represented by the Archer, the final fire sign brings with it a sense of curiosity and independence unseen in the other signs. Sagittariuses’ innate desire to explore and seek adventure makes the distinctive Chamomile Mint Citrus Green Tea a perfect choice. The unique blend of flavors satisfies this fire sign’s need for extraordinary.

The post The Perfect (VAHDAM)<sup>RED</sup> Tea for Your Zodiac Sign appeared first on RED.

]]> Upgrade Your Holiday Cooking With These (ANOVA)RED Sous Vide Recipes https://www.red.org/reditorial/food-drink/upgrade-your-holiday-cooking-with-anova-red-sous-vide-recipes/ Mon, 16 Aug 2021 19:49:22 +0000 https://red.org/?p=2508 Holidays look a little different for everyone, but there’s one thing that’s essential to just about every holiday celebration: FOOD. If you’re responsible for any of the cooking this year, you’re probably going to want to check out the (ANOVA)ᴿᴱᴰ Sous Vide Precision Cookers. These pro-level kitchen tools allow you... Read more »

The post Upgrade Your Holiday Cooking With These (ANOVA)<sup>RED</sup> Sous Vide Recipes appeared first on RED.

]]> Holidays look a little different for everyone, but there’s one thing that’s essential to just about every holiday celebration: FOOD.

If you’re responsible for any of the cooking this year, you’re probably going to want to check out the (ANOVA)ᴿᴱᴰ Sous Vide Precision Cookers. These pro-level kitchen tools allow you to cook your food at a precise temperature for a precise amount of time, so you can ensure you always get perfect results—meaning you can say goodbye to dry, overcooked food! And the best part? Every (ANOVA)ᴿᴱᴰ Precision Cooker saves lives! 5% of the purchase price from all (ANOVA)ᴿᴱᴰ Precision Cookers goes directly to support life-saving programs that fight global health emergencies like AIDS and COVID.

We’ve rounded up some of our favorite (ANOVA)ᴿᴱᴰ Precision Cooker Recipes that are sure to impress this holiday season:

Mexican Flan for Sous Vide

Courtesy of Chef Adriana Martin, Adriana’s Best Recipes

EQUIPMENT

  • ANOVA)ᴿᴱᴰ Precision Cooker
  • Anova sous vide container
  • Powerful blender
  • 4-ounces canning jars with lids and seals
  • Cups and spoons for measuring
  • Double bottom pot
  • 12-ounce mason jar with lid and seal

INGREDIENTS

For the Flan:

  • 4 eggs, whole and room temperature
  • 1 can 12oz evaporated milk, room temperature
  • 1 can 14oz sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 6 tablespoons caramel

For the Caramel:

  • 1 cup sugar
  • 3 tablespoons water

Instructions

For the Flan:

  • Set up the (ANOVA)ᴿᴱᴰ Precision Cooker. Fill a deep container or pot with water, insert the precision cooker and secure it to the wall of the container.
  • Ensure the water level meets the requirement. The precision cooker has one mark for minimum water and another for maximum.
  • Set the temperature to 179F or 82C, and the cooking time to 1 hour. The precision cooker will beep when reaching the desired temperature and change to a solid blue light.
  • Add the evaporated milk, the condensed milk, the eggs, and the vanilla extract to the blender.
  • Blend the ingredients on high. And set aside. If using a mixer or whisking by hand, the flan mixture has to be strained.

For the Caramel:

  • Use a double bottom pot and add the sugar and the water.
  • Cook the sugar mixture on the stovetop at medium heat without stirring.
  • Allow the sugar to melt until acquiring an amber color.
  • Remove the pot from the heat and temper using circular motions.
  • Preserve inside a mason jar and keep the caramel in a dark place.

Sous Vide Filet Mignon

Courtesy of Chef JC, JCP Eats

​​Equipment

  • Anova Precision Cooker
  • cast iron skillet

Ingredients

  • 2 Filet Mignons
  • 1/2 Stick of Butter
  • Kosher Salt
  • Black Pepper

Instructions

  • Set the Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.
  • Pat room temperature steaks dry.
  • Liberally season both sides of steak with kosher salt and pepper. Place in a medium zipper lock/vacuum seal bag. Allow little to no air to be trapped inside the bag.
  • Place the bag in the water bath and set the timer for 2 hours.
  • When the steaks have finished cooking, remove from the water bath and bag. Pat dry.
  • Heat butter in a cast iron skillet over high heat. When melted and hot, add filets and sear for 30 seconds per side, only flipping once.
  • Transfer steak to a cutting board and let rest for 4 minutes. Enjoy!

Sous Vide Shredded Chicken

Equipment

  • (ANOVA)ᴿᴱᴰ Precision Cooker
  • Sous vide bags
  • Large pot or sous vide cooking container

Ingredients

For the sous vide chicken:

  • 2 large chicken breasts (about 1-1.5 lb total)
  • 1 small yellow onion thinly sliced (optional)
  • 2 teaspoons chicken seasoning (or use a combination of salt, paprika, onion powder, garlic powder, and dried oregano)
  • 1 cup BBQ sauce divided 
  • Optional: sliced jalapeño 

For the tacos:

  • tortillas
  • Salsa toppings, such as shredded cabbage, salsa, or coleslaw
  • Garnishes fresh lime, fresh cilantro, sliced jalapeños, sliced radishes, sour cream or lime crema (see notes)

Instructions

  • Season the chicken breasts with chicken seasoning on all sides. Transfer the seasoned chicken to your sous vide bag, along with the sliced onion, ½ cup BBQ sauce (save the rest for later!), and sliced jalapeño, if using. Seal the bags with a vacuum sealer or by using the water displacement method. Make sure the bags are sealed well!
  • Fill your large pot with hot water. Add the sealed bag to the pot. Attach the (ANOVA)ᴿᴱᴰ Precision Cooker to the pot and set it to 150 degrees Fahrenheit. Cook for 1.5 –  2 hours, or until the chicken is fully cooked.
  • Carefully remove the sous vide bag from the pot (it’s hot!!) and transfer the contents of the bag to a large heat-safe bowl (transfer the juices too, if you want saucier tacos!). Use two forks to shred the chicken and mix it with the cooked onions, and add more BBQ sauce, to taste.
  • Assemble your tacos: Toast or microwave your tortillas. Add your BBQ shredded chicken on top of the tortillas, topped with your favorite taco toppings. Enjoy your tacos and minimal cleanup!

Sous Vide Shredded Chicken

Courtesy of Chef Kate, Babaganosh

Equipment

  • (ANOVA)ᴿᴱᴰ Precision Cooker
  • Sous vide bags
  • Large pot or sous vide cooking container

Ingredients

For the sous vide chicken:

  • 2 large chicken breasts (about 1-1.5 lb total)
  • 1 small yellow onion thinly sliced (optional)
  • 2 teaspoons chicken seasoning (or use a combination of salt, paprika, onion powder, garlic powder, and dried oregano)
  • 1 cup BBQ sauce divided 
  • Optional: sliced jalapeño 

For the tacos:

  • tortillas
  • Salsa toppings, such as shredded cabbage, salsa, or coleslaw
  • Garnishes fresh lime, fresh cilantro, sliced jalapeños, sliced radishes, sour cream or lime crema (see notes)

Instructions

  • Season the chicken breasts with chicken seasoning on all sides. Transfer the seasoned chicken to your sous vide bag, along with the sliced onion, ½ cup BBQ sauce (save the rest for later!), and sliced jalapeño, if using. Seal the bags with a vacuum sealer or by using the water displacement method. Make sure the bags are sealed well!
  • Fill your large pot with hot water. Add the sealed bag to the pot. Attach the (ANOVA)ᴿᴱᴰ Precision Cooker to the pot and set it to 150 degrees Fahrenheit. Cook for 1.5 –  2 hours, or until the chicken is fully cooked.
  • Carefully remove the sous vide bag from the pot (it’s hot!!) and transfer the contents of the bag to a large heat-safe bowl (transfer the juices too, if you want saucier tacos!). Use two forks to shred the chicken and mix it with the cooked onions, and add more BBQ sauce, to taste.
  • Assemble your tacos: Toast or microwave your tortillas. Add your BBQ shredded chicken on top of the tortillas, topped with your favorite taco toppings. Enjoy your tacos and minimal cleanup!

Spiced Espresso Liqueur

Time: 3 hrs.; Yields: 8-10 bottles 

Ingredients

  • 1 bottle rum
  • 6 cups brewed espresso
  • 1/2 cup espresso beans (whole)
  • 2 1/2 cups granulated cane sugar
  • 2 tbs. cardamom (whole)
  • 2 tbs. cloves (whole)
  • 4 cinnamon sticks
  • 6 star anise
  • 2 vanilla bean pods

Instructions

  1. Fill a large stock pan half way with water. Attach the (ANOVA)ᴿᴱᴰ Precision Cooker to the pan. Set the temperature to 145F to let preheat.
  2. Add all the ingredients into a large mason jar. Stir and seal closed.
  3. Place the mason jar in the water bath and set the (ANOVA)ᴿᴱᴰ Precision Cooker timer to 3 hours. Open the jar to stir at least once during the process.
  4. Once the time is up, remove the jar from the water bath and let cool on the countertop. Once cool, strain the liquid out and pour into air-tight bottles for gifting. The liqueur is good for up to 6 months.

The post Upgrade Your Holiday Cooking With These (ANOVA)<sup>RED</sup> Sous Vide Recipes appeared first on RED.

]]> Chef Kristen Kish’s Ricotta & Parmesan Gnudi https://www.red.org/reditorial/food-drink/chef-kristen-kishs-ricotta-parmesan-gnudi-recipe-red-all-star-kitchen-summer-rediscovered/ Thu, 24 Jun 2021 16:33:19 +0000 https://www.red.org/?p=5380 As with all good things, the (RED) ALL-STAR KITCHEN cook along series must come to an end. Join us this Saturday night, June 26th, for the final installment of the (RED) ALL-STAR KITCHEN. Host Billy Harris and mixologist Charlotte Voisey will be joined by Joel McHale and Chef Kristen Kish.... Read more »

The post Chef Kristen Kish’s Ricotta & Parmesan Gnudi appeared first on RED.

]]> As with all good things, the (RED) ALL-STAR KITCHEN cook along series must come to an end.

Join us this Saturday night, June 26th, for the final installment of the (RED) ALL-STAR KITCHEN. Host Billy Harris and mixologist Charlotte Voisey will be joined by Joel McHale and Chef Kristen Kish.

Ahead of Saturday night’s dinner, check out the delicious recipes below to make sure you’re prepared to cook and mix along with us. If you haven’t already, be sure to buy your ticket for the interactive Zoom before they sell out. Tickets cost just $25 (plus ticketing fees), and thanks to generous dollar matching by the Bill & Melinda Gates Foundation, every ticket purchased will result in $100 to the Global Fund COVID-19 Response.

Ricotta & Parmesan Gnudi

Ingredients for Gnudi:

  • 10 oz whole milk ricotta 
  • 2 oz finely grated parmesan cheese (plus a bit extra for garnish) 
  • 1 large whole egg
  • 1 egg yolk 
  • 1⁄4 cup plus 2 T all-purpose or 00 flour, plus more for dusting or as needed 
  • Pinch of nutmeg 
  • 1⁄2 tsp salt 
  • A few turns of freshly ground black pepper 

*TIP: Whole milk/dry ricotta cheese .If the ricotta isn’t dry, place in a fine mesh strainer and allow to sit overnight in the fridge  If the cheese has excess moisture the gnudi will fall apart. 

Ingredients for Sauce:

  • 1 cup olive oil 
  • 1 cup coarsely chopped pistachios, or your favorite  nut, hazelnuts, walnut, or pine nuts would be good  in this too 
  • 2 large summer squash or zucchini, sliced into 1⁄4 inch half rounds  
  • 4 cloves garlic, thinly sliced 
  • 1⁄4 cup plus a little extra freshly squeeze lemon juice 
  • Zest of two lemon 
  • 10 oz cherry tomatoes-cut in half 
  • 5 T butter 
  • A few sprigs basil and/or dill 
  • Salt and black pepper to taste 
  • Chili flakes if you like spicy

Tools Needed:

  • Microplane or fine grater 
  • Cutting board 
  • Knife 
  • Pot to boil in 
  • Slotted spoon or something to remove gnudi from boiling water
  • Sauté pan 
  • Utensils 
  • Mixing bowl
  • Gnocchi board or fork- optional

Directions for Gnudi: 

  • 1. Literally mix everything together in a bowl until a dough forms
  • 2. Shape the gnudi either by hand (gnocchi board or knife) 
  • 3. Chef will also go over methods for visuals and talk flavor combos, extra add-ins, how to make gnudi gluten free, chef’y tricks to “curing” gnudi and making your own ricotta 

Directions for Sauce: 

  • 1. Heat olive oil in a medium sauté pan over medium heat
  • 2. Add summer squash until golden edges form
  • 3. Add in garlic and nuts, brown slightly, add butter-turn off heat
  • 4. Season with salt along the way
  • 5. Add tomatoes, torn basil, lemon juice and zest. The heat will just soften tomatoes
  • 6. Add black pepper and chili flakes. Taste for salt
  • 7. Drop the gnudi in the salted water, cook for 3-4 minutes pending the size. Remove from water using slotted spoon and place into the sauté pan
  • 8. Toss together on medium low heat to warm up if the sauce cooled too much 
  • Extra gnudi can be stored in the freezer in an airtight container for months. 

Make It Monkey:

Ingredients:

  • 1 1/2 oz Monkey Shoulder Scotch Whisky 
  • 3/4 oz red wine 
  • 3/4 oz fresh lemon juice 
  • 3/4 oz simple syrup 
  • 1 egg white (optional) 
  • 4 dashes Angostura bitters 

Directions:

  • 1. Starting with the egg white, combine all ingredients in a cocktail shaker
  • 2. Shake briefly without ice
  • 3. Add ice to the shaker and shake well
  • 4. Strain over fresh ice in an Old-Fashioned glass
  • 5. Garnish with an orange peel

The post Chef Kristen Kish’s Ricotta & Parmesan Gnudi appeared first on RED.

]]> Chef Tyler Florence’s Alaskan Halibut Fish Tacos https://www.red.org/reditorial/food-drink/chef-tyler-florences-alaskan-halibut-fish-tacos-red-all-star-kitchen-summer-rediscovered/ Tue, 22 Jun 2021 16:21:04 +0000 https://www.red.org/?p=5386 We hope you’re hungry, because it’s almost time for the next (RED) ALL-STAR KITCHEN Cook Along! On June 23rd, Al Roker and Chef Tyler Florence will join host Billy Harris and mixologist Charlotte Voisey for what is sure to be an unforgettable evening. Check out the delicious recipes we’ll be... Read more »

The post Chef Tyler Florence’s Alaskan Halibut Fish Tacos appeared first on RED.

]]> We hope you’re hungry, because it’s almost time for the next (RED) ALL-STAR KITCHEN Cook Along! On June 23rd, Al Roker and Chef Tyler Florence will join host Billy Harris and mixologist Charlotte Voisey for what is sure to be an unforgettable evening.

Check out the delicious recipes we’ll be making to ensure you’re ready to cook dinner with Al Roker and Chef Tyler Florence tomorrow night at 8PM EST.

Tickets to join the interactive cook along on Zoom are priced at just $25 (plus ticketing fees), and thanks to generous dollar matching by the Bill & Melinda Gates Foundation, every ticket purchased will result in $100 to the Global Fund COVID-19 Response. Buy your ticket now so you can be part of the action!

Alaskan Halibut Fish Tacos

Serves 4-6 

Ingredients:

  • Pico De Gallo
  • 8 ounces cherry tomatoes, quartered 
  • 1⁄2 small yellow onion, diced small 
  • 1-2 jalapeno sliced thin 
  • 1 lime, juiced 
  • 1/3 bunch cilantro, chopped 
  • Kosher salt and fresh-cracked black pepper

Ingredients for Pink Chili Mayo:

  • 1⁄2 cup mayonnaise 
  • 2 tablespoons sriracha hot sauce 
  • 1⁄2 teaspoon ground cumin 

Ingredients for the Fish: 

  • 2 tablespoon olive oil 
  • 2-3 8-ounce pieces of skin on halibut 
  • Kosher salt and cracked black pepper 

Extras:

  • 8 6” flour tortillas 
  • Fresh cilantro leaves for garnish 
  • Green onion for garnish 
  • Lime wedges for garnish 

Tools Needed:

  • 1 chef knife 
  • 1 cutting board 
  • Paper towels 
  • 1 medium mixing bowl 
  • 1 small mixing bowl 
  • 1 sheet tray 
  • Grill (optional) 
  • 1 large skillet 
  • Spoons/spatula/whisk/tongs 
  • Serving platter or plates 

Directions: 

Make the Pico

  • 1. Combine the quartered cherry tomatoes, onion, jalapeno, lime, and cilantro in a bowl. 
  • 2. Season with some salt and pepper and a drizzle of olive oil. Mix until combined. Set aside. 

Make the Pink Chili Mayo

  • 1. Combine the mayonnaise, sriracha and cumin in a bowl and mix until fully incorporated. Set aside. 

Make the Fish 

  • 1. Heat the oil in a large skillet over medium heat. 
  • 2. Once the oil is hot, place the fish skin-side down into the skillet to cook for about 5-6 minutes or until the skin is nice and crispy and brown. 
  • 3. Season the flesh side of the fish and flip over to sear for about 2 minutes or so to finish cooking and brown the flesh. 

Heat the Tortillas 

  • 1. Place the tortillas over an open flame for about 15-20 seconds per side to heat up and toast. If you have an electric cook top you can cook the tortillas in the same skillet you used to make the fish, just be sure to wipe out the pan first. You can also heat them in a microwave wrapped in paper towels. 

Serve the Tacos 

  • 1. If you are plating them individually, use a fork to flake the flesh of the fish away from the skin. You can discard the skin.
  • 2. Smear some of the chili mayo inside one of the tortillas. Fill with fish and top with the Pico de Gallo. Garnish with cilantro, green onions, and lime.

Cucumber Cilantro Smash 

Ingredients:

  • 2 oz Hendrick’s Gin 
  • 1 inch of cucumber—chopped 
  • Pinch of fresh cilantro 
  • 1 oz fresh pineapple juice 
  • 1/2 oz simple syrup (combine equal parts of sugar and water together until fully dissolved) 
  • 1/2 a lime—to be juiced 

Directions:

  • 1. Put cucumber in a cocktail shaker, add simple syrup and muddle
  • 2. Add other ingredients
  • 3. Add ice and shake well
  • 4. Strain over ice in a tall glass
  • 5. Garnish with pineapple and cucumber 

The post Chef Tyler Florence’s Alaskan Halibut Fish Tacos appeared first on RED.

]]> Chef Andrew Zimmern’s Seared Halibut with Miso and Strawberry Rhubarb Flambe https://www.red.org/reditorial/food-drink/andrew-zimmern-seared-halibut-strawberry-rhubarb-flambe-recipe-summer-rediscovered/ Mon, 14 Jun 2021 14:59:25 +0000 https://www.red.org/?p=5349 The (RED) ALL-STAR KITCHEN Cook Along with P!NK, Chef Andrew Zimmern, and host Billy Harris is one week away, so get the party started by checking out the recipes we’ll be making. Can’t cook or won’t cook? So what? We also have a recipe for the perfect cocktail you can... Read more »

The post Chef Andrew Zimmern’s Seared Halibut with Miso and Strawberry Rhubarb Flambe appeared first on RED.

]]> The (RED) ALL-STAR KITCHEN Cook Along with P!NK, Chef Andrew Zimmern, and host Billy Harris is one week away, so get the party started by checking out the recipes we’ll be making.

Can’t cook or won’t cook? So what? We also have a recipe for the perfect cocktail you can make alongside mixologist Charlotte Voisey. 

Tickets for the interactive cook along are limited and selling fast, so if you haven’t purchased yours yet, now is your chance! With P!NK and Andrew Zimmern, it’s sure to be a f****n’ perfect evening. Tickets are only $25 and 100% of proceeds from every ticket sold go to the Global Fund COVID Response.

Seared Halibut with Miso

Serves 2 

Halibut Ingredients:

  • Two portions of center cut halibut loin, 1 typically serves 4 or 5 ounces 
  • Sea salt, ground white pepper

Directions:

  • 1. Season the halibut with sea salt and pepper. 
  • 2. Preheat a skillet over very medium heat. 
  • 3. Add a few teaspoons of toasted rapeseed oil or canola oil and when the oil is smiling, lay the fish pieces in the pan cooking for approximately 4-5 minutes per side. 10 minutes for an inch of thickness is a good standard for fish like this. 
  • 4. Remove fish from skillet and let fish rest for a few minutes on a warm plate lined with a paper towel. 
  • 5. Serve on plates perched against a small bundle of sautéed greens (spinach/chards/mustard greens/shiso etc) and over a small puddle of the sauce.

Miso Sauce Ingredients:

  • 2/3 cup light (blond) Japanese miso paste 
  • 3 egg yolks 
  • 6T sake 
  • 6T sugar (or more to taste) 
  • 1t dashi no moto (instant dashi powder)

Directions:

  • 1. Combine all ingredients in a metal work bowl. 
  • 2. Set bowl over water that is lightly boiling, and whisk slowly, scraping down the sides until eggs have set and sauce has tightened. Reserve. 
  • 3. Leftover sauce can be reheated or used cold, it’s delicious on everything.

Old School Strawberry Rhubarb Flambe with Rum Caramel Ingredients:

  • 4T butter
  • Several pinches salt
  • 1/3 cup brown sugar
  • 2 ounces aged Flor de Cana rum
  • 1 cup thinly sliced rhubarb
  • 2 cups halved, cleaned, ripe strawberries
  • 1 pint vanilla ice cream 

Directions:

  • 1. Divide ice cream into 4 bowls, place 3 lychee in each bowl and place bowls in freezer or fridge. 
  • 2. Place butter, salt and brown sugar into a 12–14-inch sized skillet and cook for several minutes.
  • 3. Add the remaining fruit and cook for 2-3 minutes.
  • 4. Add the rum, dipping the pan to the heat to flambe if you care to. Cook for a minute or so to allow sauce to come together.
  • 5. Divide fruit and sauce over ice cream with a serving spoon. Serve immediately. 

Shiso Green Gimlet Ingredients: 

  • 1 oz Hendrick’s Gin 
  • 1 oz Sake 
  • 1 inch fresh cucumber—chopped 
  • 4-6 green grapes 
  • 1/2 a lemon—to be juiced fresh 
  • 1/2 oz simple syrup (combine equal parts of sugar and water together until fully dissolved) 
  • 1-2 Shiso leaves (basil or mint is a good alternative) 

Directions:

  • 1. Chill a martini glass, in the freezer or by filling with ice
  • 2. Put grapes and cucumber in a cocktail shaker and muddle 
  • 3. Add other ingredients
  • 4. Add ice and shake well
  • 5. Double strain using a fine strainer (tea strainer) into chilled martini glass
  • 6. Garnish with a single leaf (shiso/ mint /basil) 

The post Chef Andrew Zimmern’s Seared Halibut with Miso and Strawberry Rhubarb Flambe appeared first on RED.

]]> Chef Aarón Sánchez’s Hominy with Pico de Gallo, Guacamole & Bananas Faustos https://www.red.org/reditorial/food-drink/aaron-sanchez-hominy-guacamole-bananas-faustos-recipe-summer-rediscovered/ Sun, 06 Jun 2021 15:47:35 +0000 https://www.red.org/?p=5377 Get ready to get cooking! The first (RED) ALL-STAR KITCHEN cook along is coming up on June 16th. Check out all of the recipes we’ll be making with Anthony Anderson & Chef Aarón Sánchez along with mixologist Charlotte Vosiey and host Billy Harris. Tickets for the interactive event are limited,... Read more »

The post Chef Aarón Sánchez’s Hominy with Pico de Gallo, Guacamole & Bananas Faustos appeared first on RED.

]]> Get ready to get cooking! The first (RED) ALL-STAR KITCHEN cook along is coming up on June 16th.

Check out all of the recipes we’ll be making with Anthony Anderson & Chef Aarón Sánchez along with mixologist Charlotte Vosiey and host Billy Harris. Tickets for the interactive event are limited, so if you haven’t snagged a ticket yet, be sure to grab one before they sell out! 100% of proceeds from every ticket sold go to the Global Fund’s COVID Response.

Hominy with Pico de Gallo 

“This is a hearty, rich side dish, and is a great way to use leftover pico de gallo. I originally developed this at Centrico, where I served it with a roasted half chicken. But with its oregano flavor, and its simplicity and versatility, it can go with just about anything. For this recipe, look for canned hominy, which is very easy to find. You want the whole, big kernels; “dry hominy” is split into smaller pieces and doesn’t cook the same way. Just be sure to wash it well after draining the solution in the can.”

Ingredients:

  • 4 heaping cups drained hominy (from about three 15-ounce/440 g cans) 
  • 1 small white onion, finely chopped, divided 
  • 2 medium ripe tomatoes, cored and finely chopped 
  • 2 green onions, thinly sliced, plus more for serving 
  • 1 jalapeño or serrano pepper, grated or minced 
  • 1⁄2 cup (20 g) fresh cilantro, chopped 
  • 2 tablespoons lime juice 
  • 2 teaspoons dried Mexican oregano, divided 
  • 1 teaspoon kosher salt 
  • 2 tablespoons grapeseed or vegetable oil 
  • 2 tablespoons unsalted butter 
  • 4 strips bacon, diced 
  • 2 tablespoons fresh oregano, chopped
  • 2 cloves garlic, finely chopped 

Directions:

  1. 1. Rinse the hominy well, spread it in a single layer, and blot dry. 
  2. 2. Make the pico de gallo: In a mixing bowl, combine half of the onion with the tomatoes, green onions, pepper, cilantro, lime juice, 1 teaspoon of the dried oregano, and salt. 
  3. 3. Make the hominy: In a large skillet (preferably cast iron), heat the oil and butter over medium heat. Meanwhile, line a plate with paper towels. When the butter stops bubbling, add the bacon and let it render its fat, stirring only occasionally, for 5 to 10 minutes. When it gets crispy, use a slotted spoon to transfer it to the lined plate, leaving the fat behind. 
  4. 4. To the pan add the reserved onion and remaining 1 teaspoon dried oregano. Sauté these for about 5 minutes, until the onion is golden and soft. Stir in the fresh oregano and garlic and cook for about a minute before folding in the hominy. Cook for another minute or two, until the hominy browns lightly along the edges, then add the bacon. 
  5. 5. With a slotted spoon, scoop all but 1⁄2 cup (120 g) of the pico de gallo into the pan, allowing excess juice to drain into the bowl. Adjust the heat to medium-high for a minute or two, until the juice reduces. Serve warm, garnished with the remaining pico de gallo and sliced green onions. 

Aarón’s Guacamole: 

Ingredients: 

  • 4 avocados 
  • 1 white onion 
  • 2-3 roma tomatoes 
  • 1/3 cup fresh cilantro 
  • Juice of 3 limes 
  • 1 Serrano chile 
  • Pinch of sea salt 
  • 1/3 cup Queso Fresco or Queso Cotija 
  • 1 radish, sliced 
  • (Optional) 1/3 cup dried Chapulines 
  • (Mexican grasshoppers), toasted with a bit of chili powder, lime juice, and salt 

Directions:

  1. 1. Create a flavor base blending the serrano chile, cut in chunks and keeping the seeds, into a paste. Mix with 1/2 of the onion, a generous heap of cilantro and the lime juice. 
  2. 2. Cut the avocados in half and remove the seeds. Place in a bowl. 
  3. 3. Season the avocados with salt and oregano, and then mash them all together. Do not mash too smooth. 
  4. 4. Flavor the guacamole with the serrano purée to taste. 
  5. 5. Add finely chopped onion and tomatoes to the guacamole and combine. Season to taste with more salt. 
  6. 6. Serve with a pinch of queso fresco or queso cotija and sliced radishes. 
  7. For authentic Mexican flavor try adding a spoonful of dried Chapulines. 

Bananas Faustos 

Serves 4 

Ingredients:

  • 2 tablespoons unsalted butter 
  • 3 to 4 tablespoons Dulce de Leche (store purchased or make-your own, recipe below) 
  • 3 bananas, peeled and halved lengthwise, then crosswise 
  • 1⁄4 cup spiced rum 
  • Vanilla ice cream (optional) 
  • Fresh mint leaves and confectioners’ sugar (optional), for garnish 

Directions:

  1. 1. Melt the butter in a medium nonstick skillet over medium heat. Add the Dulce de Leche and mix with a heatproof rubber spatula until they’re well combined.
  2. Cook for 3 minutes, stirring often. 
  3. 2. Add the banana slices, stir to coat them, and cook for 3 minutes more. 
  4. 3. Take the pan off the heat, stir in the rum, and return the pan to the heat. Cook for 2 more minutes, stirring well to coat the bananas with the sauce. 
  5. 4. Transfer the bananas and sauce to plates or spoon them over vanilla ice cream. Garnish with fresh mint leaves and confectioners’ sugar, if desired. 

Dulce de Leche: 

Makes about 3 cups

Ingredients:

  • Two 14-ounce cans sweetened condensed milk

Directions:

  1. 1. Pour the milk into the top of a double broiler and put it over a pot of barely simmering water. Keep the water gently simmering for 2 hours, adding more hot water as the water evaporates. You don’t have to start stirring until the milk begins to thicken, but once it does, after about 30 minutes, stir ever 15 minutes or so. After 2 hours (if you want it even darker and funkier, keep cooking for another hour!), the milk will be all oozy and golden brown. 
  2. 2. Store in an airtight container in the refrigerator for up to a month. 

Freshest Margarita: 

Ingredients:

  • 2 oz Milagro Tequila 
  • 1 whole lime—to be cut in half and juiced fresh 
  • 3/4 oz agave nectar 
  • Sea salt 

Directions:

  1. 1. Combine ingredients in a cocktail shaker 
  2. 2. Add ice and shake well 
  3. 3. Strain over fresh ice in an Old-Fashioned glass
  4. 4. Garnish with a lime wheel and pinch of sea salt

The post Chef Aarón Sánchez’s Hominy with Pico de Gallo, Guacamole & Bananas Faustos appeared first on RED.

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