Visible Light, Wavelength of Approximately 700 Nanometers (Red)

By Michele

The color red reminds us to STOP! But I’m encouraging you to GO – eat red foods.  

In conversation with a dear friend, he asked what the theme was for my next Dazzling Dinner. I’ve been torn on the theme, so he suggested I prepare a “red” dinner. My first thought was, “Whoa, how do I carry that out?” Easily, as he noted there are a whole host of red foods.

The clever hint to the theme was his suggestion as well. Our guests knew immediately that “red” was the theme. I expected them to arrive wearing shades of red, and they did not disappoint. And they expected red foods, and I delivered.

The benefits of red food are extraordinary as they are an excellent source of vital vitamins and antioxidants. For instance, in my menu you will enjoy and benefit from cherries which are high in fiber, while tomatoes are high in lycopene. Cranberries are considered a superfood due to their high levels of antioxidant polyphenols, while red snapper is rich in heart-healthy omega-3 fatty acid. There you have it -- EAT RED!

My table setting fit the theme with red place mats, red and white cloth napkins, red goblets and, of course, red roses.

The menu shaped up as follows, with a little help from my friend:

Visible Light, Wavelength of Approximately 700 Nanometers

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Consuming Shades of Red

Appetizers

Wagyu Beef Meatballs in Cranberry Sauce

Egyptian Beet Dip in Pastry Cups topped with Roasted Hazelnuts

Soup

Roasted Red Pepper

Entrée

Red Snapper Fra Diavalo (Brother Devil)

Red Rice and Buttered Red Carrots

Salad

Red Lettuce with Blood Orange Slices

and Blood Orange Vinaigrette

Dessert

Strawberry and Raspberry Compote and Cherry Vanilla Gelato

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Today, I’m sharing with you the recipes for Wagyu meatballs in cranberry sauce, Fra Diavolo sauce, and strawberry/rhubarb compote.

The Wagyu meatballs were a hit! Wagyu beef is not only a culinary delight but also a visual masterpiece. Its vibrant red color, complemented by the web-like marbling, appeals to the eye as much as the palate. I chose chopped beef to make meatballs, and it did not disappoint. Mixed with a vibrant fresh cranberry sauce the combination was sweet and savory.

Cranberry Sauce

Ingredients

12 ounces fresh cranberries

1 cup white sugar

1 cup orange juice

1 tablespoon orange zest

1 teaspoon cinnamon

¼ teaspoon fresh nutmeg

Preparation

1. In a medium saucepan over medium heat, dissolve sugar in orange juice.

2. Stir in cranberries and cook until they pop – about 8-10 minutes.

3. Remove from heat and place sauce in a bowl. Add in remaining ingredients and stir well. The sauce will thicken as it cools.

Meatballs

(Makes 20)

Ingredients

16 oz. Wagyu chopped beef

⅓ cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon kosher salt

¼ teaspoon black pepper

1 egg 

1½ tablespoon olive oil

Preparation

1. In a medium mixing bowl, add the Wagyu beef, panko breadcrumbs, garlic powder, onion powder, salt, pepper and egg. Use clean hands to combine. Then using a mini cookie scoop, portion out a small amount of the mixture into the palms of your hands, roll and place on plate until ready to fry. Repeat this process until all of the mixture is used up.

2. Place a large frying pan on the stove top. Turn the heat to high and add in the olive oil. Give it a swish and then place half of the meatballs into the bottom of the pan. Cook them using a pair of tongs and or wooden spoon to move and rotate. The meatballs will take 6 - 10 minutes to cook (depending on how rare or well done you prefer). Once cooked, lift the meatballs up and out of the pan using a slotted spoon. Place them onto a paper towel-lined dish – this helps remove excess oil. Set meatballs aside until ready to incorporate into cranberry sauce. Warm and serve.

Fra Diavalo Sauce

Fra Diavolo is an Italian term meaning "brother devil," referring to a spicy tomato-based sauce commonly used in Italian cuisine. This sauce is typically made with olive oil, garlic, crushed red peppers, tomatoes and herbs like basil and oregano. It is often served with seafood and is known for its robust and fiery flavor, which can be adjusted in spiciness to suit your personal taste. I served it over roasted red snapper fillets, accompanied by red rice and red carrots.  

Ingredients

1 tablespoon olive oil

1 small onion, chopped or grated

4 cloves garlic, minced 

14.5-ounce can crushed or diced tomatoes

1 teaspoon dried red pepper flakes or to taste

½ cup dry white wine

½ teaspoon dried oregano

Salt and pepper to taste

1 tablespoon chopped parsley

6-7 fresh basil leaves chopped

Preparation

1. Heat the oil in a large pan to medium heat. Add the onion and sauté for 5 minutes to soften.

2. Add the garlic and cook for 1 minute or until it becomes fragrant. Do not brown.

3. Add the crushed tomatoes with their juices, red chili flakes, white wine, oregano and salt and pepper to taste.

4. Simmer for 10 – 15 minutes to let the flavor develop.

5. Stir in the parsley and basil leaves. Add salt as needed. Serve over red snapper.

Compote 

The strawberry and raspberry compote is an easy and flavorful accompaniment to cherry vanilla gelato! A perfect ending to a perfect meal. I’m blushing now!

Ingredients

2 cups strawberries, diced

2 cups raspberries, rough chopped

½ lemon juiced

4 tablespoons sugar

4 tablespoons water

Preparation

1. In a medium sauce pan combine the strawberries, raspberries, lemon juice, sugar and water.

2. Bring to a boil and let it cook on low to medium heat for about 30-45 minutes. Cook less or longer depending on how thick you want it.

3. The sauce can be served cold or warm with gelato or cake. Keep refrigerated until use.

   
   

   In case you're curious, below are pictures of the Egyptian Beet Dip and Soup.