EAT (RED) DRINK (RED) SAVE LIVES, the culinary arm of Bono's (RED) campaign, kicks off this June for its second year, with restaurants and bars around the world raising awareness and money to fight AIDS. A few of the chefs involved in the campaign shared with us their "red" recipes, and what it is that makes them special (along with a few helpful tips for home cooks too)!
Check out the slideshow below to learn how to make a classic tomato sauce from The Meatball Shop, a Ruby Red Grapefruit cocktail from TAO and more:
(RED) campaign recipes (LIFESTYLE/FOOD)
Bono's (RED) campaign kicks off to raise AIDS awareness
The Meatball Shop - Classic Tomato Sauce
“The key to this sauce is quality ingredients, especially in your tomato choice. We prefer to use Pomi brand chopped tomatoes (the ones that come in the box) which are a bit more expensive, but well worth the extra cost.” – Executive Chef/Co-Owner Daniel Holzman
(Makes 7 cups)
¼ cup olive oil
1 onion, finely diced
1 bay leaf
1 teaspoon chopped fresh oregano or ½ teaspoon dried
2 garlic cloves, roughly chopped
2 teaspoons salt or to taste
2 tablespoons tomato paste
Two 26-ounce boxes Pomi chopped tomatoes or two 28-ounce cans whole plum tomatoes, chopped with their liquid
1. Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring oft en, until the onions are so and translucent, about 10 minutes.
2. Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bo ttom of the pot from burning. Taste and season with additional salt, if desired. Remove the bay leaf before serving.
Maine Style Lobster Roll Recipe from The Peacemaker Lobster & Crab Co. by Chef Kevin Nashan
“The Peacemaker lobster roll is special because we use incredible ingredients – including fresh lobster flown in from Maine daily – and delicious bread from a local bakery. You can’t go wrong!” – Chef Kevin Nashan, The Peacemaker Lobster & Crab Co.
2 lbs lobster meat cut into 1 inch pieces
.5 cups Mayonnaise (either homemade or Dukes)
2 tablespoons Chives thin sliced
2 teaspoons salt
1 Loaf of Brioche
1. Season lobster with lemon and salt. Add your mayonnaise and chive; mix thoroughly. Taste and add salt if needed.
2. Cut brioche into slabs about 2 inches wide, 3 inches tall, and 5 inches long. Cut a slit in the brioche careful not to cut too deep and to each end without going through.
3. Weigh about 4 oz. of your lobster meat and place in bread.
Korean Braised Goat and Dumplings from Underbelly
“This is a dish that invokes all of your senses. It’s visually and texturally confusing—I don’t know how many times I’ve told people it’s not gnocchi—but once people taste it, they love it. I created this dish to honor the Korean community in Houston, and when a customer tells me this tastes just like something their Korean grandmother used to make, it’s the ultimate compliment.” – Chef Chris Shepherd
2 oz. Oil
4 oz. Korean Rice dumpling- cut into 1 inch pieces 8 oz. Braised Goat (see below)
2 oz. julienned white onion
2 oz Gochujang Base (Korean red pepper paste)
2 tbsp. beer
2 tbsp. Butter
2 Tbsp. Green Onion- Sliced
1. In a sauté pan over medium high heat, add the oil and then the rice cakes. Try to get a little sear on the dumplings.
2. Add the Onion and the goat. Warm through.
3. Add the Gochujang, beer. Gently swirl in the butter.
4. Place in a warm bowl and top with the green onions.
Braised Goat from Underbelly
1 large Goat Cut into pieces (Shoulders, legs, Saddles)
3 onions Chopped
3 carrots Chopped
3 Celery Chopped
1 cup Garlic Cloves Water
1. In a large Kettle, Place all ingredients in and cover with water Simmer overnight or at least 7 hours till tender.
Pour off stock and pull the meat
Ruby Red Dragon by TAO Beverage Director Keith Nelson
“At home hints: Finlandia Grapefruit Vodka works better than any other Grapefruit Vodka, and when working with Yuzu, less is more!” – Nick Bill
2 parts grapefruit vodka
1 part Triple Sec
1 splash TAO Sour Mix, made with kalamansi lime and agave and a hint of yuzu citrus
1. Add all ingredients to shaker with ice and shake well to mix
2. Strain into a martini glass
3. Serve straight up with a candied grapefruit peel
Flor de Fresca by Bodega Negra Beverage Director Drew Sweeney
“Our Flor de Fresca cocktail is extremely light and refreshing for the summer season, and it possesses a very vibrant color that makes it stand out among the rest.” – Beverage Director Drew Sweeney
1.5 oz Belvedere Wild Berry Vodka
¾ oz Hibiscus Flower/Cinnamon Syrup
.5 oz Fresh Lemon
2 dashes Decanter Bitters
1 splash Club Soda
1. Build cocktail and shake with ice
2. Strain over large ice cube into double rocks glass
3. Garnish with small orchid