RED HEADED SL*T
This shot seems to be a favorite among bar patrons. How strong you make it depends on the person drinking it.
Provided by Anastasia Beaverhousen
Categories Drinks Recipes Shot Recipes
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- Pour the Jagermeister, peach schnapps, and cranberry juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into shot glasses to serve.
Nutrition Facts : Calories 64.4 calories, Carbohydrate 9.5 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.4 mg, Sugar 8.6 g
RED-COOKED DUCK
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h45m
Yield Two to four servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Cut away and discard the peripheral fat and skin from the duck. That is to say, the fat from the cavity, the excess skin around the neck and cavity opening and so on.
- Brush the duck all over with one tablespoon of the dark soy sauce. Place on a rack, breast side up, and roast for 30 minutes.
- Meanwhile, combine in a kettle the remaining dark soy sauce, the light soy sauce, cold water, shaoxing or dry Sherry, rock sugar, ginger, scallions, star anise and tangerine or orange peel. Set aside.
- Remove the duck from the roasting pan and add it, breast side down, to the sauce. Bring the sauce to the boil, cover, lower the heat and simmer 30 minutes.
- Turn the duck in the sauce. Cover and return to the boil. Let simmer 30 minutes. The duck may be eaten at this point, hot or cold. If you are using it to make the many-flavor duck salad, see the recipe.
RED HEADED SLUT SHOT
Make and share this Red Headed Slut Shot recipe from Food.com.
Provided by MeliBug
Categories Beverages
Time 2m
Yield 1 shot, 1 serving(s)
Number Of Ingredients 3
Steps:
- Add the jager and schnapps to tall/large shot glass.
- Add cranberry juice to fill the rest of the shot glass and mix.
- Shoot!
Nutrition Facts :
RED HEADED SAINT COCKTAIL
This modern take on the El Diablo cocktail is a compelling combination of mezcal, tequila, fresh lime, ginger beer, and raspberry syrup.
Provided by Al Sotack
Time 3m
Yield Makes 1
Number Of Ingredients 7
Steps:
- Combine 1½ oz. blanco tequila, ¾ oz. fresh lime juice, ½ oz. mezcal, ¼ oz. Raspberry Syrup, 2 dashes of Peychaud's bitters, and ice in a cocktail shaker. Seal and shake until well chilled, approximately 10 seconds.
- Add ice to a Collins glass and pour in 1 oz. of ginger beer. Strain tequila mixture through a Hawthorne strainer into prepared glass. Give a gentle stir and garnish with a lime wheel and a dash of Peychaud's on top.
RED RED
Make this Ghanaian-inspired stew, with a warming spicy tomato broth and fried sweet plantain. The name - and colour - comes from the red palm oil
Provided by Akwasi Brenya-Mensa
Categories Dinner
Time 1h25m
Number Of Ingredients 17
Steps:
- Tip the soaked black-eyed beans into a large pot with 2.5 litres water. Peel the whole garlic clove, lightly crush it with the back of a knife and add it to the pot with the rosemary and 2 tbsp salt. Bring to the boil, reduce the heat and simmer for 30 mins, then add the bicarb and cook for 10-20 mins more until the beans are tender.
- Meanwhile, heat 90ml of the red palm oil in a large saucepan over a medium-low heat and fry the onions for 8-10 mins until translucent. Add the ginger, grated garlic and the scotch bonnet, and cook for 3 mins. Tip in the blitzed tomatoes and cook for 20 mins - it's ready when the oil starts to rise to the surface. Add the shrimp powder, if using.
- Tip in the canned mackerel along with its sauce, shrimp boullion cube and tomato purée. Drain the beans, then add to the pan. Stir the sauce and beans together and cook over a low heat for 10 mins, then add the remaining palm oil. Taste for seasoning and adjust to taste.
- Rinse the plantains under cold running water and cut open carefully. Slice into coins about 1cm thick. Heat a 1cm depth of vegetable oil in a large frying pan set over a medium-high heat and fry the plantain in batches for 3-4 mins on each side until golden brown. Use a slotted spoon to remove to a tray lined with kitchen paper and leave to drain. Season with salt, then keep warm in a low oven.
- Halve the avocado, remove the stone, then peel carefully to keep the shape intact. Cut each half in half again so you have four quarters, then slice each piece lengthways, but not all the way through the tip. Gently spread the slices apart to create avocado fans.
- Ladle the red red into bowls and top with the avocado and, if using, 1 tsp gari. Together, the avocado and gari should cover half of the bowl. Serve portions of fried plantain in bowls alongside.
Nutrition Facts : Calories 748 calories, Fat 40 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 27 grams sugar, Fiber 16 grams fiber, Protein 25 grams protein, Sodium 2 milligram of sodium
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