Redroostersauce Recipes

RED ROOSTER

Steps:

• Combine all of the ingredients in a large plastic container. Freeze for several hours. It will not freeze solid, but rather achieve the consistency of a slushy. Scoop into punch cups or wine glasses and serve.

CLASSIC RED SAUCE

Steps:

• Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
• Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
• Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.

BASIC RED SAUCE

Steps:

• Heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring occasionally, until tender, about 5 minutes. Stir in tomato paste.
• Add pureed tomatoes, basil, oregano, red-pepper flakes, and 1/2 teaspoon salt. Season with pepper, and bring to a simmer. Reduce heat, and gently simmer, stirring occasionally, until sauce is thick, 25 to 30 minutes.

RED ROOSTER

Steps:

• In a 2 1/2-quart freezer-safe container, mix together all the ingredients. Cover and freeze for at least 5 hours, or up to 1 week; the mixture will become slushy but will not solidify.
• To serve, spoon into martini glasses.

HOMEMADE 'ROOSTER' SAUCE

Steps:

• 1 Combine the vinegar, garlic and salt in a quart jar or glass container with a tight-fitting lid, swirling the mixture so the salt dissolves
• 2 Put on food-safe gloves, then stem the chilies and coarsely chop them
• 3 Transfer to the jar or container, including the seeds
• 4 Cover and marinate on the kitchen counter overnight
• 5 Pour the mixture into a small, heavy-bottomed saucepan
• 6 Stir in the honey; bring to a boil over medium-high heat and cook for 5 minutes, being careful to avoid inhaling the fumes directly
• 7 Remove from the heat; cool to room temperature
• 8 Transfer the mixture to a blender
• 9 Puree for about 5 minutes to form a smooth, orange-red sauce -- again, being careful not to inhale direct fumes
• 10 Use a spoon to taste; add honey as needed and blend to incorporate
• 11 Strain through a fine-mesh strainer into a clean jar with a tight-fitting lid
• 12 Cool, then cover and refrigerate until well chilled before using

RED ROOSTER SAUCE

Steps:

• Mix and adjust amount of mayo or sriracha sauce to taste. Can add relish if desired.

RED ROOSTER

Steps:

• Fill a tall glass with ice. Pour in vodka. Fill glass to 3/4 full with cranberry juice. Top with orange juice. Stir.

EMERIL LAGASSE'S RED ROOSTER PUNCH

Steps:

• Combine all of the ingredients in a large plastic container; freeze for several hours.
• It will not freeze solid but will achieve the consistency of a slushy.
• Scoop into punch cups or wine glasses and serve.

RED ROOSTER COCKTAIL

Steps:

• Mix all ingredients together in a large plastic container. Freeze until slushy (mixture will not freeze solid), 3 to 4 hours. Serve in punch or wine glasses.