Mesa Grills Spicy Bloody Mary Food

MESA GRILL'S SPICY BLOODY MARY

Steps:

• Combine all ingredients, except celery spears, in a small pitcher.
• Pour into large glasses filled with ice and garnish with celery spears.

MOM'S SPICY BLOODY MARY

Steps:

• Take a glass and run the lime wedge around the rim to dampen. Dip top of the rim into coarse salt to completely go around the rim. Add first 7 ingredients together in the glass, squeeze the lime wedge into the glass and mix all together. Add the green olive on a toothpick, the pickled asparagus spear and pickled green bean, for garnish and enjoy.

SPICY CITRUS BLOODY MARY

Steps:

• Muddle ice, lemon wedges, lime wedges, horseradish, jalapeno, and salt in the bottom of a pitcher. Add vodka, tomato juice, and Worcestershire and stir to combine. Refrigerate if not serving immediately, or pour into glasses over ice and serve.

MESA GRILL'S SPICY BLOODY MARY

Steps:

• Combine all ingredients in a small pitcher, pour into 2 large glasses filled with ice and garnish with celery spears and slivers of jalapenos.

HUNGRY-MAN BLOODY-MARY BURGERS AND SPICY BROCCOLI

Steps:

• Preheat the oven to 425°.
• Place the 1/4 cup olive oil, garlic, chili powder, and a little salt and pepper in the bottom of a large bowl and add the broccoli spears.
• Toss to coat the broccoli evenly, then transfer to a large nonstick baking sheet.
• Roast the broccoli until the ends are crisp and brown and the stalks are tender, 17-20 minutes.
• To make the burger topping, in a bowl, combine the chopped celery and the grape tomato halves with the dill, parsley, lime juice, and mayonnaise.
• Use the back of a fork to smash up the tomatoes while you incorporate them into the sauce.
• In a mixing bowl, combine the ground sirloin, horseradish, celery salt, Worcestershire sauce, hot sauce, and a little pepper.
• Mix thoroughly.
• Score the meat with your hand marking 4 equal portions.
• Form each portion into a large 1-inch thick patty.
• Preheat a nonstick skillet over med-high heat.
• Drizzle oil over the patties and place them into the hot skillet.
• Cook for 5-6 minutes per side, until the patties become firm to the touch and are cooked through.
• While the burgers are cooking, toast the English muffins.
• Remove the burgers to the bottoms of the toasted muffins, add some of the celery-tomato topping, and then cover with the muffin tops.
• Serve the spicy garlic broccoli alongside.

SPICY BLOODY MARY'S W/V8

Steps:

• In a 16 oz large glass, add 6-8 ice cubes.
• Pour (1 can 11.5 oz) V-8 into it, add the rest of the spices, and vodka.
• Peal celery stalk ribs (strings) with potato pealer, I like to munch celery as I drink, or use the celery heart stalk unpealed.
• Put celery stalk in and mix all the spices, clean the sides with it and get all the spices back into the beverage.
• Notes.
• I like mine spiceyyy!
• Have also added a tablespoon of clam juice, or a couple tablespoons clamato juice.
• You can also add a pickle, and/or green olive.

CREOLE BLOODY MARY

Steps:

• Shake all ingredients with ice in a shaker. just until chilled.
• Strain over fresh ice in 2 12 oz. glasses. Sprinkle lemon pepper lightly over both drinks. Add celery stick if desired.

BLOODY MARY PIQUANT

Steps:

• In a blender or food processor combine vodka, red onions, lemon juice, jalapeño, Dijon mustard and capers and puree until smooth.
• Add V8, horseradish, celery salt, ground pepper, Worcestershire, and salt and blend.
• IF you like your Bloody Mary on the slightly thick side then pour into a tall glass filled with ice. Add Kahlua and Tabasco and stir.
• IF you like your Bloody Marys on the thin side, then strain into tall glass filled with ice. Add Kahlua and Tabasco and stir.
• Serve with lemon wedge and celery rib.