Red Red Rita Recipes

RAITA

Steps:

• In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic.
• Add cucumbers and tomatoes; toss and chill before serving.

RUBY RED RITA

Steps:

• Fill a pint glass or a hurricane glass full of ice.
• Add Tequila, Grand Marnier, lime juice, grapefruit juice and margarita mix.
• Pour into blender and quickly pulse it twice on "chop". You don't want to fully blend it, just chop up the ice a bit and incorporate.
• Salted Rim:.
• Finely chop the crystallized ginger and add to kosher salt. Mix thoroughly. Dip glass in sweetened lime juice and then into ginger salt mixture.

RED RED

Steps:

• Add the black-eyed peas, 2 cups of water and a pinch of salt to a small pot. Bring to a boil, reduce the heat to low, cover the pot and simmer, adding 1 cup of water as needed as the water evaporates, until the beans are firm to the bite (not mushy), 40 to 45 minutes. Drain the water from the beans.
• Crush the garlic, tomatoes, red bell pepper and onion in a blender or food processor, about 30 seconds.
• Heat the palm oil in a medium pot over medium heat until the oil starts to smoke and tiny bubbles start to form in the oil. Add the tomato mixture and stir to combine. Lower the heat to medium low and simmer for 5 minutes.
• Season the mixture with the bouillon powder, curry powder and cayenne if using and stir to combine. Simmer for 2 minutes. Stir in the beans and cook over low heat, stirring occasionally, until the stew thickens and the beans are tender to the touch, about 25 minutes. Taste for salt and adjust if necessary.
• Serve the stew with a side of fried plantains or steamed white rice.

TRADITIONAL INDIAN RAITA

Steps:

• Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

RED RICE

Steps:

• In a medium saucepan, heat vegetable oil over medium-high. Add onion and garlic and cook, stirring occasionally, until onion begins to brown around edges, 6 minutes. Add tomato paste and stir to combine. Add rice, chicken broth (or water), and dried oregano; season with coarse salt and ground pepper. Bring to a boil; reduce heat to low, cover, and cook until liquid is absorbed, 15 minutes. Remove pan from heat and let rice sit, covered, 5 minutes. Fluff with a fork and serve.