Tag: Red

Red, White, and Blue Spritzers!

If you’re on pinterest or facebook and could use one of those buttons above, I’d surely appreciate it!

With July 4th coming up, I thought I’d show you a cute little way to make a layered patriotic colored spritzer that will delight young and old alike – and not take any longer than it does to pour a regular drink!

You’ll need: Blue Gatorade, Sprite Zero or Diet 7-Up and Cranberry Juice Cocktail

A word about substitutions: This is one of the few recipes I have that I ‘m gonna tell you it’s best not to make any substitutions. Why? Because I’ve tried them and they don’t work.

Blue Kool-Aid? Nope, tried it and it didn’t work.

Regular Sprite or 7-Up? Nope, tried it and it didn’t work.

Lower Calorie Cranberry Juice? Nope, tried it and it didn’t work.

And don’t even think about using the new G2 Gatorade. As much as I am a fan of it, it won’t work.

You really need these three things in particular to layer because each of these liquids have a density slightly lighter than the layer beneath it but heaver than the one on top of it.

That is what makes this work so well .

Fill your glasses with ice.

Ice is important here because when we pour our liquids that ice serves as a breakwater to help keep our layers separated.

Add in your first layer, which is cranberry juice cocktail.

Slowly pour the blue gatorade over the ice in each glass.

Now add Diet Sprite or 7-Up

Now drink it!

Red, White, and Blue Spritzers!

Ingredients

Diet 7-Up or Diet Sprite
Blue Gatorade (Not G2, but regular Gatorade)
Cranberry Juice Cocktail

Note, please see post on why substitutions will not work in this recipe

Instructions

Fill glasses with ice.
Pour a layer of Cranberry Juice Cocktail first, then follow by slowly pouring gatorade over the ice to help keep it from mixing. Top by slowly pouring diet 7-up or sprite on top.
Serve!

2.2

http://www.southernplate.com/2013/06/red-white-and-blue-spritzers.html

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~Helen Keller

Submitted by Jackie Kelley (thanks, Jackie!). Submit your quote by clicking here.

Red pizza (crispy and thin) like the baker’s! – Gordon Ramsay’s version

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There Red pizza it’s a leavened delicious that we all love! The classic baker’s pizza that subtle And Crisp on a baking tray; that however seasoned only with tomato sauceextra virgin olive oil and oregano, it turns out juicy And rich in flavour ! Here you are how to prepare it at home!

For the Easy recipe I used my super tried and tested pizza dough! However, relying on the advice from my trusted Roman baker for the draftingseasoning and cooking to perfection for which you can build both the oven ventilated than the static one. Enough a few steps and small trickssuch as that of do not let it rise too much the dough in the second phase. or be generous with the filling! Remember, a difference of Pizza in a soft pan, this is a lot lower, more seasoned and full of sauce, which is why it takes its name Red pizza ! Excellent to serve to snack or on Saturday evening; but also for Buffet And Parties birthday cake, served sliced in squares together with the classic Pizzette! With every bite believe me, you will find all the taste of real pizza from the oven it will immediately take you back to childhood!

Discover also:

White pizza (high and soft Roman-style version)

Red Pizza Recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes + a few hours of leavening	20 minutes	40 minutes


	Italian	490 Kcal

Ingredients

Quantity for 2 30 x 40 baking trays
For the dough: 300 g of plain flour 200 g of manitoba flour 400g of water 3 g of fresh brewer’s yeast or 1.5 g of brewer’s yeast (if you have little time you can use 10 g of fresh yeast or 4 g of dry yeast) 1 tablespoon extra virgin olive oil 11 g of salt 1/2 teaspoon sugar For the seasoning:

Quantity for 2 30 x 40 baking trays

For the dough:

300 g of plain flour

200 g of manitoba flour

400g of water

3 g of fresh brewer’s yeast or 1.5 g of brewer’s yeast (if you have little time you can use 10 g of fresh yeast or 4 g of dry yeast)

1 tablespoon extra virgin olive oil

11 g of salt

1/2 teaspoon sugar

For the seasoning:

Method

How to make red pizza

First of all, make the simple dough with the doses of flour, water and yeast indicated among the ingredients, let it rise and fold the dough, following all the steps illustrated with the step-by-step photos found in the article PIZZA DOUGH

Once the dough is ready, divide it well into two equal halves:

With these doses, 2 red pizzas are made, therefore 2 trays. If you only want to make 1, you can divide the dough in half, freeze a part well sealed in a plastic food bag and prepare just 1 tray.

Then grease one/two traditional baking trays with oil.

In a separate bowl, mix a tomato puree with a few tablespoons of water (to clean the bottle), salt and oil.

Then insert the first piece of pizza into the pan and roll it out with your hands greased with oil, starting from the sides.

Then, still with hands greased with oil, pat the surface and at the same time widen it until you obtain an elongated base up to the edges of the pan

Finally, add the tomato sauce on the surface, distributing with a spoon and making sure that the edges are also seasoned.

Be generous and don’t leave any empty spaces. the red pizza must be nice and juicy and full.

Then add a sprinkling of oregano and a drizzle of oil:

how to make red pizza

At this point let it rise for just 30 – 40 minutes in the pan in the oven with the light on (be careful in summer a little less, in winter a little more)

It must not double in volume but simply thicken and relax.

Finally cook in a hot static oven at 200°; or in a ventilated oven at 190° in the lower part in contact with the oven for the first 15 minutes.

Then lift to the middle shelf and complete cooking for another 5 – 6 minutes.

The trick to getting a juicy red pizza is not to let the toppings dry out too much. So be careful to monitor the surface. if necessary, when positioning it on the intermediate floor, add a little more oil.

Finally, remove from the oven and leave to cool for 5 minutes.

Here’s yours ready Red pizza

red pizza from the baker

This is the second pan I’ve made a red pizza with sliced garlic cloves!

red pizza recipe

Tips and Variations

If you want you can also make delicious variations, in addition to adding cloves of garlic you can also add some anchovy fillets in oil.

Finally you can also enrich your red pizza with mozzarella cheese well drained, it should naturally be added halfway through cooking.

If you want to make a red pizza instead round for the dish I recommend you look at the article on Homemade Pizza, it is made with a griddle and comes just like the one from the pizzeria.

storage

You can easily store it for the next day, simply seal it in a plastic food bag.

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Pasta with ciauri, the ancient Sicilian recipe that is prepared in 5 minutes with a delicious red mullet ragout – Gordon Ramsay’s version

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Red mullet ragout with wild fennel and lemon zest it is a typical dish of Sicily, which in the local dialect is enclosed in a single name: hello. This dish contains the food history of the island, which is made up of both agriculture and fishing and manages to combine these two flavors in an impeccable way. Because all Sicilian recipes have a different, tastier, more enveloping flavor irresistible. In this case we are talking about a flow rate opulentthe kind you have to prepare when you have friends or relatives at home and you want to stuff yourself thoroughly together.

Red mullet ragout with wild fennel and lemon zest

Ingredients x 4

red mullet fillets 22
onion 1
garlic 2 cloves
tomato paste 50 g
Passolina 25 g
pine nuts
wild fennel 2 bunches
extra virgin olive oil
salt
pepper
cardamom
flour 2 tbsp
fresh parsley
white wine 1 glass
breadcrumbs 4 tbsp
lemon 1
busiate 250 g

Preparation

The first thing to do to prepare red mullet ragout with wild fennel and lemon zest is to heat the extra virgin olive oil in a pan and fry the onion, garlic and cardamom. When the odors have released their flavor, combine 10 mullets and brown them well before blend them with white wine. Once the alcoholic part has evaporated, add the Passolina, the pine nuts and the tomato paste together with a little water. Cook over low heat for 10 minutes. Blanch the fennel in boiling salted water, drain and chop with a knife.

In a pan toast the breadcrumbs seasoned with salt and pepper along with a drop of extra virgin olive oil. Add the fennel to the sauce, season with salt and pepper and cook for another 5 minutes before turning off the heat. Flour the other 12 red mullet fillets and fry them in oil for to fry boiling. Drain the pasta al dente and transfer it to the pan with the sauce. Mix well then plate and complete with chopped fresh parsley, toasted breadcrumbs, fried red mullet fillets and grated or chopped lemon peel. Yours Red mullet ragout with wild fennel and lemon zest it’s ready. Enjoy your meal.

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Chef Gordon Ramsay Recipes

Tag: Red

Red, White, and Blue Spritzers!

Related posts:

Red pizza (crispy and thin) like the baker’s! – Gordon Ramsay’s version

Red Pizza Recipe

Ingredients

How to make red pizza

Tips and Variations

storage

Pasta with ciauri, the ancient Sicilian recipe that is prepared in 5 minutes with a delicious red mullet ragout – Gordon Ramsay’s version

Red mullet ragout with wild fennel and lemon zest

Ingredients x 4

Preparation