Jealous Marys Food

JEALOUS MARYS

Steps:

• Purée all ingredients in a blender until very smooth, about 1 minute.
• Force through a fine-mesh sieve set into a bowl; discard any solids.
• Serve over ice in small glasses.

SERRANO BLOODY MARYS

Steps:

• In blender, mix lime juice, chiles, and cilantro, reserving several sprigs of cilantro for garnish. Add tomato juice and tequila, blend again. Strain into a tall pitcher.
• Serve over ice, garnished with cilantro & celery.

JEALOUS MARYS

Steps:

• Purée all ingredients in a blender until very smooth, about 1 minute. Force through a fine-mesh sieve set into a bowl, discarding solids. (You will have about 3 3/4 cups liquid.)
• Serve drinks over ice in small glasses.

CARAWAY BLOODY MARYS WITH MINI REUBENS

Steps:

• For the mini Reubens: Preheat the broiler. Fit a rack 8 to 6 inches from the heat source.
• Brush the melted butter over each bread slice. Flip over and add a layer of Russian dressing to each slice, followed by a piece of cheese. Layer the corned beef on half the bread slices, followed by a spoonful of sauerkraut. Build 3 sandwiches with the remaining slices, cheese-side down.
• Broil, flipping halfway through, until brown and toasty, about 4 minutes. (Keep an eye on this so that it doesn't burn.) Cut off the crusts and slice each sandwich into 4 squares. Place a cornichon, the sandwich and another cornichon on a skewer. Repeat to make 5 more skewers.
• For the Bloody Marys: Mix together the tomato juice, vodka, brine, hot sauce, lime juice, celery salt, Worcestershire sauce, caraway seeds, horseradish, sugar, garlic and a few turns of black pepper in a pitcher. Taste and adjust the seasonings as desired. Garnish with celery stalks and the Reuben skewers. Serve the remaining mini Reubens on the side.

MISOYAKI BUTTERFISH

Steps:

• Add the sake and mirin to a heavy bottomed pot and bring to a boil for about 10-15 minutes to burn off the alcohol. Next, turn down the heat and stir in the sugar and miso. Cook until it turns a pale caramel color. Remove from heat and allow it to cool completely.
• To prepare the fish, it first needs to be defrosted. Once that's done, rinse in cold running water and then pat dry with a clean paper towel.
• Place into a Ziploc® bag. I add the miso marinade and then let this sit in the refrigerator for 48-72 hours.
• **72 hours later** Remove your filet from the Ziploc® bag.
• Add about a tablespoon of vegetable oil to a skillet which is on medium-low heat. Add your fish to the pan. Cook for about 4-5 minutes, turn then cook for another 4-5 minutes, you're ready to serve.
• Serve with hot rice and maybe some tsukimono, salad greens and miso soup.
• NOTE: My friend's comment: If you bake the fish in a foil lined container ......... no mess; works in a toaster oven too. If you like that the skin to be crispy, bake until turns black. You can also do this on a grill by wrapping the fish in tin foil, but to make skin crispy you have to fry it after taking it off the grill.