Grilled Bloody Mary Food

BARBECUE BLOODY MARY

Barbecue Bloody Mary image

Provided by Patrick and Gina Neely : Food Network

Time 5m

Yield 3 servings

Number Of Ingredients 13

Ingredients

6 ounces vodka
12 ounces vegetable or tomato juice (recommended: V8)
3 tablespoons barbecue sauce
3 teaspoons prepared horseradish
Dash Worcestershire sauce
Dash hot sauce
1/2 lemon, juiced
Lemon wedges, for garnish
Neelys Dry Rub, for garnish, recipe follows
Jalapeno, for garnish
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Steps:

Mix all the ingredients except for the lemon and garnishes into a cocktail shaker with ice. Combine well.
Rim the edge of the glasses with a lemon. Dip into dry rub. Pour the Bloody Mary into the glasses filled with ice. Garnish each with a jalapeno.
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

GRILLED BLOODY MARY

Grilled Bloody Mary image

Provided by Kristin Donnelly

Categories Vodka Alcoholic Tomato Cocktail Celery Summer Grill Grill/Barbecue Drink

Yield Makes 4 drinks

Number Of Ingredients 10

Ingredients

2 pounds red tomatoes, halved
2 lemons, halved
7 small-to-medium celery stalks, preferably with leaves
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons freshly grated horseradish
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt, plus more, for seasoning
1/2 teaspoon freshly ground black pepper, plus more, for seasoning
8 ounces (1 cup) vodka
Tabasco sauce or Sriracha, for serving

Steps:

Light a grill and set it up for direct heat or preheat a grill pan. Brush the grill grates with oil and arrange the tomatoes and lemons cut side down and grill over high heat until well browned on the bottoms, 4 to 5 minutes. Grill 3 of the celery stalks, turning occasionally, until the leaves are dark brown or black and the stalks are blistered in spots, 5 to 6 minutes. Grill the remaining 4 celery stalks just until the leaves are singed, about 1 minute.
Transfer the tomatoes and fully grilled celery stalks to a food processor and let cool slightly. Squeeze 3 tablespoons of juice from the lemons and add it to the food processor; reserve the lemons. Add the Worcestershire, horseradish, sugar, 1 ½ teaspoons of salt and ½ teaspoon black pepper to the processor and process until as smooth as possible.
Strain the Bloody Mary mix through a fine sieve into a liquid measuring cup, pressing on the solids; you should have at least 2 cups of mix. Season the mix with more lemon juice, salt and pepper, if desired.
For each drink: In an ice-filled cocktail shaker, combine ½ cup Bloody Mary mix with 2 ounces of vodka; close and shake well. Pour the Bloody Mary into a tall ice-filled, garnish with a singed celery stalk and serve with Tabasco or Sriracha, for seasoning. Fill the cocktail shaker with clean ice before making each drink.

GRILLED BLOODY MARY CHICKEN

Grilled Bloody Mary Chicken image

I heard this recipe on Nigel Barden's recipe slot on BBC Radio 2's drive time show. He said it was from Charles Campion's Food from Fire - the real barbecue book. I have tweaked the marinade quite a bit - that part was fun, I just kept making Bloody Marys (and tasting them) til I got it perfect! While the directions below are for BBQ grilling, I have made this several times on the cooker grill and it is still delicious. I have also used the marinade with good effect for both pork and beef kebabs.

Provided by mrsfabicons

Categories Chicken

Time 4h25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

50 ml dry sherry
75 ml vodka
330 ml V8 vegetable juice (or use plain tomato juice & increase the celery salt to 2tsp)
1 teaspoon horseradish sauce
1/2 teaspoon Tabasco sauce (or to taste)
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon onion flakes
1 lemon, just the juice
12 chicken thighs, boneless

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.

GRILLED CORN WITH BLOODY MARY BUTTER

Grilled Corn with Bloody Mary Butter image

At the peak of the season, sweet corn makes a regular appearance on our dinner table. Basted with this unique, slightly spicy, spread makes it a real treat.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1/2 cup spicy Bloody Mary mix
1/4 cup butter, cubed
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 teaspoons hot pepper sauce
1 garlic clove, minced
1/4 teaspoon salt
8 medium ears sweet corn, husks removed

Steps:

In a small saucepan, combine the first seven ingredients; cook and stir until butter is melted., Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning and basting occasionally with butter mixture.

Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 193mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.

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