bloody-mary « Tag

Posted on 16 December 2011 by tomatocasual.com

Romaine Salad with Grilled Chicken and Bloody Mary Vinaigrette

By David Harbilas

Bloody Marys seem to lend themselves best to seafood pairings, but here I’ve taken the assertive flavors of the famous cocktail and partnered them with a sort of chicken Caesar salad.

The smoky flavors of the grilled chicken and the slight bitterness of the romaine lend themselves well to the spicy and sweet flavors of the vinaigrette, which is little more than a virgin bloody mary blended with a little vinegar and olive oil.

Serves 2

  • 2 chicken breasts
  • 2 heads of romaine, roughly chopped
  • 1 ripe red tomato, peeled, seeded, and diced1 stalk of celery
  • 1 tablespoon fresh grated horseradish, or ½ tablespoon prepared
  • zest of ½ lemon Read the rest of this entry »
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Posted on 10 December 2011 by tomatocasual.com

Bloody Mary-Oyster Shooter

By David Harbilas

Deconstructing or reinterpreting classic recipes is very much en vogue right now, and this recipe is a nod to that trend.

I am far from the ability of the great Ferran Adria, who to many is the world’s best chef and easily its most innovative.

But this preparation does take liberty with the namesake, in ways that are probably a little out of the reach of some home cooks.

Essentially, this can be done a number of different ways–by making a tomato consommé and adding the garnishes later, a roasted tomato “soup” with a similar assembly, or with a combination of preparations of tomato and garnishes, as I try to do here.

The tomato water, which I have featured in a past post, takes at least 24 hours to make, and the wait is well worth it. The other components are not difficult to make, though they do require a degree of care. Any way you look at it, this is a dish meant to impress.

Serves 2

3 large ripe red tomatoes
1 stalk of celery plus 2 leaves from the heart of the celery
2 tablespoons white wine vinegar Read the rest of this entry »

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Posted on 04 October 2011 by tomatocasual.com

Grilled Beef Salad with Bloody Mary Vinaigrette

By David Harbilas

I know I’m not the first person to think of this, but using the same ingredients in a bloody mary for a vinaigrette dressing is an exciting way to “create” something.

While one could easily use the exact ingredients, right down to the tomato juice, the best results come from using ripe, juicy tomatoes, as they have a complexity that bottled juice lacks.

This is essentially a spicy tomato vinaigrette, and it can be used with fish, beef, chicken, or pork.

Serves 2

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Posted on 28 October 2007 by tomatocasual.com

Bloody Mary Recipe: Part 2 of Bloody Mary Series

 

Bloody Mary Recipe: Part 2 of Bloody Mary Series

Photo Credit: Bloody Mary by Mark H. Anbinder used under CC BY-NC-SA 2.0

By Michelle Fabio

We talked about the origins of the Bloody Mary in Part 1, but now it’s time to get down to the good stuff–the recipe.

Here is a basic Bloody Mary (and remember, you can even make your own tomato juice!):

– 3 parts top-quality tomato juice
– 3 parts top-shelf vodka, depending on strength of drink
– 1 teaspoon horseradish
– 6 shakes Tabasco Sauce
– 1 teaspoon Worcestershire Sauce
– Juice of ½ lemon or lime
– 1/8 teaspoon salt (preferably sea salt)
– 1/8 teaspoon freshly ground black pepper or cayenne pepper
– Celery stalk
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Posted on 27 October 2007 by tomatocasual.com

Bloody Mary History: Part 1 of Bloody Mary Series

Bloody Mary History: Part 1 of Bloody Mary Series

By Michelle Fabio

Now that Halloween is approaching, perhaps you’re thinking about the perfect drink to serve at your party.

Although a Bloody Mary is traditionally served in the morning, there’s no reason you can’t turn this creepily-named and colored mixture into a ghoulish evening pleasure as well.

Before we get to the recipes though, let’s talk history.

The origins of the Bloody Mary are disputed, but there are two main contenders.

The first, and the one accepted by TABASCO®, is that the drink was invented by Fernand Petoit, a bartender at Harry’s New York Bar in Paris in the 1920s. He mixed tomato juice and vodka and said that “one of the boys suggested we call the drink ‘Bloody Mary’ because it reminded him of the Bucket of Blood Club in Chicago, and a girl there named Mary.” Some say, though, that the rich, red cocktail was named for Bloody Mary herself, Queen Mary I, persecutor of Protestants.
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