Best Smash Mouth Reds Recipes
SMASHBURGER
Steps:
- Make the copycat smash sauce : In a small bowl combine the mayonnaise, mustard, pickle juice, and diced pickles. Set aside until you're ready to assemble your burgers.
- Make the burger seasoning mix: In another small bowl combine the kosher salt, black pepper, and seasoned salt.
- Toast the burger buns: While burgers cook, toast the buns. In a large skillet over medium heat add the remaining 1 tablespoon of butter. Add the buns, cut side down, and toast for 30 seconds, until golden. Repeat until all buns are toasted. If you have a griddle, you can toast the buns alongside the burgers.
Nutrition Facts : Calories 728 kcal, Carbohydrate 36 g, Cholesterol 145 mg, Fiber 3 g, Protein 43 g, SaturatedFat 17 g, Sodium 2427 mg, Sugar 8 g, Fat 45 g, UnsaturatedFat 0 g
BLUEBERRY SMASH
This recipe has a deep hue unusual in a fruity beverage and lots of delicious antioxidants.
Provided by Food Network
Categories beverage
Yield 3 servings
Number Of Ingredients 7
Steps:
- Fill martini shaker to the top with ice. Mix all ingredients together in shaker. Serve chilled and up in a martini glass.
- Pour boiling water over sugar. Mash up blueberries until all the juice is extracted. Pour warm sugar syrup over mashed berries. Chill.
CHORIZO STUFFED REDS
Provided by Guy Fieri
Categories appetizer
Time 1h10m
Yield 10 stuffed potatoes
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the potatoes: Mix the spices in a small bowl. Wash and dry the potatoes. Poke several times around each potato with a fork. Rub evenly with the olive oil and sprinkle evenly with the spice mixture. Place on a baking pan and bake until cooked through and the skin is crispy, 45 minutes to 1 hour. Remove from oven, halve and, with a small spoon, scoop out the potato, leaving about 1/8-inch of flesh in the skin. Reserve the skins and chop the potato flesh.
- For the filling: In a saute pan over medium-high heat, add the canola oil. When hot, add the chorizo and cook for 5 to 6 minutes. Add the onions and saute for 4 to 5 minutes. Add the red bell peppers, olives and garlic and cook for 1 to 2 minutes more. Deglaze the pan with the tequila, cooking until the liquid is absorbed. Remove from the heat and stir in the cilantro and reserved potato flesh to combine.
- Place the potato skins in a pie pan or similar baking dish, nesting them against each other. Fill each half with 1 1/2 tablespoons of the chorizo mixture, top with the cheese and return to the oven. Cook until cheese is starting to melt and they are heated through, 5 to 6 minutes. Garnish with chopped cilantro and serve hot.
FROZEN RUBY REDS
Provided by Michael Chiarello : Food Network
Categories dessert
Time 7h5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Pour grapefruit juice into a 9-by 12-inch nonreactive glass baking pan. Place in the freezer. Freeze 6 to 7 hours, or until almost solid but still somewhat slushy. While juice is freezing, rake with a fork every hour or so to develop large, snow cone-like crystals.
- To serve, use an ice cream scoop, and scoop into glasses. Pour 1 ounce of vodka over each ball. Garnish with mint and serve.
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