The Red Kitchen

05/12/2024

https://music.youtube.com/watch?v=TVibeOLDFXQ&si=GCTUHcXUPmNZ5vcI

Provided to YouTube by Universal Music Group Dark Eyes · Dizzy Gillespie · Stan Getz For Musicians Only ℗ A Verve Label Group Release; ℗ 1958 UMG Recordin...

05/12/2024

05/12/2024

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05/12/2024

27/06/2024

What makes food special? It is how its crafted, prepared and created into a masterpiece. It is how one expresses oneself, gives effort and pours passion in a plate. It is art.

07/02/2024

What a week and it's only Wednesday!

We would like to say thank you for the support and the orders

Salamat y’all ❤️

Cheers and best regards
The Red Kitchen

06/02/2024

The Diavolo
An adventure of Seafood and Spices

The Scampi
Ballerina of Prawns and Flavor

Pesto Tutor mare
Flavors of the ocean tosses in linguine pasta

The Medallions
A VIP Family Dinner

Let our adventure begin, let us know when and where

Cheers

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05/02/2024

BONE-IN RIB EYE TAGLIATA WITH ARUGULA

Mis en place

2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon hot red pepper flakes
¼ cup porcini mushroom powder
5 garlic cloves, minced
¼ cup extra-virgin olive oil, plus about 1 tablespoon
One 3- to 3½-pound bone-in rib-eye steak, about 3 inches thick
3 cups trimmed arugula, washed and spun dry
Fine sea salt
Great extra-virgin olive oil for drizzling
Balsamic vinegar for drizzling

Procedure

IN A SMALL BOWL, combine the sugar, salt, black pepper, red pepper flakes,mushroom powder, garlic, and ¼ cup olive oil and stir well to form a thick paste with the consistency of wet sand.
Rub the paste all over the steak, coating it evenly.
Wrap tightly in plastic wrap and refrigerate for at least 12 hours, or overnight.

About 1 hour before grilling, remove the steak from the refrigerator and brush off the excess marinade with a paper towel.
Place the steak on a plate and let come to room temperature.
Preheat a gas grill or prepare a fire in a charcoal grill (use enough coals to keep the fire going for about 25 minutes).
Put the steak on the hottest part of the grill, cover, and cook, turning every 6 to 8 minutes, for about 25 minutes
For medium-rare, the internal temperature should be 125°F.
Transfer to a carving board and let rest for 15 minutes.
Meanwhile, dress the arugula with about 1 tablespoon olive oil and season with sea salt to taste.
Slice the meat against the grain into ½-inch- thick pieces. Arrange on plates or a platter, drizzle with olive oil and balsamic vinegar, and top with the arugula.

Serves 4 hungry souls 😋

( "TAGLIATA" , the steak is served "Sliced" rather than "Whole" )

Stay safe everyone , cheers and best regards 😀

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04/02/2024

This December let us help you set the mood for a dinner of personal touches of Chefs that understands the meaning of passion and Love

Forget about going to a restaurant and having to deal with traffic and parking lots, let The Red Kitchen cater your dinner and have it delivered when you want it and where you want it

Let our Menu be the witness to your romance and privacy.

Let us know when and where and it will be there

Cheers and best regards
Chef

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04/02/2024

Happiness is only real when shared, that's why all our servings are good for 10 happy souls

Thanks

Please let me know how we can help you

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