Kickin Bloody Bulls Food

BLOODY BULL

Steps:

• To a pitcher filled a quarter full with ice, add the tomato juice, beef broth, vodka, lemon juice, horseradish, hot sauce, Worcestershire sauce, celery seed and pepper. Stir to combine. Serve over ice, garnished with celery stalks and Spicy Pickled Okra and Green Beans.
• Bring a medium pot of well-salted water to a boil. Have an ice bath ready.
• Boil the green beans until just crisp-tender, about 3 minutes. Add the okra and cook for 30 seconds. Drain in a colander and immediately transfer to the ice bath to cool. Drain the vegetables and pack them into the Mason jar along with the dill and garlic.
• Heat a medium saucepan over medium heat and add the coriander seeds; toast until fragrant and a shade darker, about 2 minutes. Add the vinegar, sugar, red pepper flakes, cayenne, smoked paprika, 1 1/2 teaspoons salt and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the brine over the vegetables. Add a little water to the jar to cover the vegetables if necessary. Cool to room temperature, then cover the jar and refrigerate for at least 6 hours and up to 3 weeks.

KICKIN' BLOODY BULLS

Steps:

• In a large pitcher, pour bouillon through a sieve to avoid any fat globules (or use fat free bouillon). Combine all the ingredients except the vodka and jerky. You may want to add the Red Pepper Sauce 1 Tbsp at a time to adjust heat. Place ice into high-ball glasses, add mixer and vodka, serve with a garnish of beef jerky or Slim Jim's (cut length to fit above glass for use as a swizzle stick). You can substitute jerky with a celery stalk (less expensive). Keep a bottle of Tabasco nearby to add more kick as needed. Shout "YeeHaw" and enjoy.

BLOODY BULL COCKTAIL

Steps:

• Combine the tequila, clam juice, tomato juice, lemon juice, olive brine, horseradish and Worcestershire sauce in a carafe or pitcher and stir. Divide the mixture among 4 rocks glasses filled with ice.
• Thread an olive, cocktail onion and lemon wedge on each skewer. Garnish each glass with a skewer and a fresh clam if desired as well.
• Yield: 4 cocktails

BLOODY BULL

Steps:

• In a large pitcher combine well all the ingredients. Refrigerate for 30 minutes or until chilled and serve in glasses filled with ice.

BLOODY BULL

Steps:

• In a small bowl or pitcher, combine tomato juice, bouillon, vodka, Worcestershire sauce, hot sauce, Essence, celery salt, lime juice and lemon juice and stir to blend well.
• Divide the mixture between two highball glasses containing ice, and garnish with black pepper and celery stick.