Bloody Mary Marinade Food

BLOODY MARY

Steps:

• Rub lemon or lime around rim of glass and then put the rim in margarita salt or Tony Chachers, if desired.
• Add ice to glass.
• Mix Vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, salt, Pepper, celery salt and horseradish (if using) and pour in glass.
• Garnish with lemon or lime wedge, celery stalk, green onion or pickled green bean.

BLOODY MARY MARINADE

Steps:

• Combine all ingredients in a medium sized glass bowl.
• Tightly cover and refridgerate for up to 5 days.

BLOODY MARY STEAKS

Steps:

• Arrange the steaks in a baking dish. Combine the ingredients for the marinade in a mixing bowl and whisk to mix. Pour the mixture over the steaks and marinate for 1 to 2 hours in the refrigerator, turning the steaks a couple of times to ensure even marinating.
• Preheat the grill to high. Oil the grate. Grill the steaks until cooked to taste, 4 to 6 minutes per side for medium rare, rotating each steak 90 degrees after 2 minutes to create an attractive cross-hatch of grill marks. Transfer the steaks to plates or a platter.

BLOODY MARY MARINATED STEAK

Steps:

• Mix the bloody mary mix, vodka and lime juices.
• Place steaks in marinade- seal and refrig for at least 12 hours.
• Mix the butter and horseradish.
• Heat grill.
• Pat dry steaks- lightly spray with olive oil and season with the red pepper seasoning salt.
• Grill to desired doneness.
• Place butter/horseradish sauce on top of each steak and enjoy.

BLOODY MARY STEAK

Steps:

• In a medium skillet, heat 1 tablespoon oil. Add the whites and light greens of the scallions and garlic and cook over medium-high heat until wilted, about 1 minute. Deglaze with the lemon juice, then add the bloody mary mix and Worcestershire sauce. Bring to a boil and reduce by half, 1 to 2 minutes.
• Meanwhile, sprinkle both sides of the steak with salt and pepper. In a cast-iron grill pan over high heat, add the remaining tablespoon oil. Place the steak in the pan and cook without touching, about 2 minutes. Flip and cook to the desired temperature, about another minute for medium. Remove from the pan to a cutting board and allow to rest for 10 to 15 minutes. Slice the meat against the grain and set aside.
• To finish the sauce, stir in the parsley and pickled peppers. Remove from the heat and whisk in the cold butter.
• Add the sauce to the bottom of a warm plate and top with the sliced steak, halved grape tomatoes, whole fresh parsley leaves and reserved scallion greens.

BLOODY MARY FLANK STEAK

Steps:

• Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.
• Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
• Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.

TERRY'S BLOODY MARYS

Steps:

• Mix all ingredients (except crudites) in a large pitcher. Spear smaller crudites onto cocktail picks. Serve drinks over ice with crudites.

BLOODY MARY COCKTAIL

Steps:

• Fill a pint glass or goblet with 1 1/2 cups ice. Set aside.
• Combine tomato juice, vodka, lemon juice, hot pepper sauce, Worcestershire sauce, salt, black pepper, and 1 cup ice in a mixing glass. Stir until chilled and strain into ice-filled pint glass or goblet.
• Garnish with a celery stalk.

GRILLED BLOODY MARY CHICKEN

Steps:

• Mix together the sherry, vodka, vegetable juice, horseradish sauce, tabasco, worcestershire sauce, celery salt, onion flakes & lemon juice.
• Roll the chicken thighs in the Bloody Mary mixture, seal in a zip-loc bag & leave in the refrigerator overnight (if pushed for time, a 4hr soak is the minimum).
• If cooking outdoors - Grill the chicken pieces over a gentle barbecue - that point when the coals go very grey & the flames are just a memory is perfect.Start the meat with the skin-side down & leave for about 5-8 mins, then turn & keep a watchful eye in case they burn. They will take a further 8-10 minutes.
• Of if cooking indoors - Preheat grill to high, line pan with foil and cook thighs on a rack for 8-10 minutes per side, starting with skin side down.
• Test if it is cooked by cutting a thigh in half; there should be no sign of pink.
• Rest the meat for 5 mins somewhere warm before eating.
• You can make your own red sauce by boiling the remaining marinade in a saucepan and reducing until syrupy. Adjust the seasoning & add a dollop of honey. Excellent served with steamed rice and green salad.

BLOODY-MARY SEAFOOD COCKTAIL

Steps:

• In a large bowl, combine the first 10 ingredients. Chill until serving. Just before serving, stir in avocado.

BLOODY MARY LONDON BROIL

Steps:

• Stir together tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil, and pepper in a small bowl.
• Place steak flat in a glass or ceramic dish. Spoon the tomato-juice mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover, and refrigerate for at least 2 hours, or set aside at room temperature for no longer than 30 minutes.
• Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot to hot.
• Lift the meat from the marinade. Discard the marinade. Grill the steak for 8 minutes. Turn the steak, and grill for 7 to 10 minutes, longer for medium-rare.
• Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips. Salt to taste.

BLOODY MARY SKIRT STEAK

Steps:

• In a baking dish, whisk together tomato juice, horseradish, garlic, Tabasco, Worcestershire, and lemon juice.
• Add steak and turn to coat with marinade; cover dish with plastic wrap and marinate, in the refrigerator, for at least 2 hours, up to overnight.
• Preheat the grill to high heat.
• Remove meat from marinade and blot dry with paper towels (discard marinade).
• Grill steak until medium rare, about 3 to 4 minutes per side.
• Let rest at least 5 minutes before slicing across the grain.

CLASSIC BLOODY MARY

Steps:

• Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.
• In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.

BLOODY MARY RECIPE

Steps:

• Place the ice in a large jug. Measure the vodka, tomato juice and lemon juice and pour it straight onto the ice.
• Add 3 shakes of Worcestershire sauce and Tabasco (or more if you like it very spicy) and a pinch of celery salt and pepper. Stir until the outside of the jug feels cold, then strain the cocktail into 2 tall glasses.
• Top up with fresh ice, add a celery stick and lemon slice to both glasses and enjoy.