We recently had brunch at the Screen Door
restaurant in Portland – home of the famous waffles and fried chicken. Everything we had was AMAZING, including the
Bloody Mary’s. I liked those because
they had horseradish in them and it really added a wonderful kick to the cocktail
without the spicy heat that my other Bloody Mary recipe has. So, when I came home I ventured to the
internet to find recipes that would duplicate our brunch experience. This is one of Emeril Lagasse’s
creations. I didn’t “change” the recipe
per se. I did double the ingredients so
that I could use an entire large can of tomato juice. And, I substituted green olives instead of
the okra. But, other than that – I stayed
true to Chef Lagasse’s creation. Enjoy!
3 cups tomato juice
3 tablespoons lemon juice 3 tablespoons lime juice
1 tablespoon prepared horseradish
1 tablespoon Worcestershire Sauce, or to taste
1 teaspoon minced garlic
3/4 teaspoon hot sauce, or to taste (recommended: Tabasco)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Premium vodka
Garnish:
Small jar pickled green beans
Small jar pickled okra (I used
green olives instead of the okra)
Directions:
In a blender combine the tomato
juice, lemon juice, lime juice, horseradish,
Worcestershire sauce, garlic, and hot sauce and process until smooth. Transfer
to a nonreactive container and add salt and black pepper, to taste. Refrigerate
until thoroughly chilled, at least 2 hours and up to overnight.
When ready to serve, fill each
glass with ice. (Before filling with ice - I ran a lime wedge around the rim of the glass and
then dipped the rim in a bit of seasoning salt.)
Add 1 ounce of vodka to each
glass, and then fill the glass with the Bloody
Mary
mix. Stir well, and garnish each
glass with the green beans and okra (or green olive).
1 comment:
Very tasty!
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