Moms Spicy Bloody Mary Food

TIFFANI'S SPICY BLOODY MARY WITH MAPLE BACON

Steps:

• For the maple bacon: Preheat the oven to 325 degrees F. Line a baking sheet with tin foil.
• Stir together the maple syrup and brown sugar in a small bowl. Arrange the bacon in a single layer on the prepared baking sheet, leaving a slight gap between each slice. With a pastry brush, coat the bacon with the maple syrup mixture.
• Bake until the bacon is crispy and the sugar is caramelized, about 25 minutes. Cool slightly, then carefully loosen the bacon from the foil while still warm. Set aside.
• For the spicy Bloody Mary: In a pitcher, stir together the tomato juice, clam juice, lemon juice, Worcestershire, garlic powder, onion powder, paprika and 2 teaspoons of the celery salt to combine. Season with black pepper and hot sauce. Once you are happy with the flavor of your Bloody Mary base, add the vodka. Chill until ready to use.
• When ready to serve, put the remaining 1/4 cup celery salt on a shallow dish larger than the rim of your highball glasses. One at a time, dip the rim of 6 highball glasses into water, then immediately dip into the celery salt to form a rim. Fill the glasses to the top with ice and evenly distribute the Bloody Mary mixture among them. Make 6 skewers each with a cherry tomato, pepperoncini and slice of cucumber. Garnish the drinks with a skewer and a slice of the maple bacon.

BEST SPICY BLOODY MARY

Steps:

• Wet the rim of two (16-20 oz) glasses with a piece of fresh lemon. Then dip the glass rims into a tablespoon of Old Bay seasoning (shake it onto a flat dish).
• Fill glasses halfway with ice.
• Mix all of the ingredients together in a separate pitcher or container, stir it up well, and then pour mixture into prepared glasses.
• Slide in a pickle spear or stalk of celery, a few Old Bay seasoned cooked shrimp, a couple of big fat olives, a hunk of cheese a crab leg or whatever you have on hand and you are good to go. You can also add a lemon and or a lime slice, and if you're feeling crazy add a whole pepperoncini.
• You can garnish a Bloody Mary with whatever you dream up! The greatest thing I ever saw was a Bloody Mary called the Bloody Beast for charity. $50 and topped with a whole roast chicken and more! Of course THAT bloody served 2-4!

BLOODY MARY

Steps:

• Fill a small plate or shallow bowl with lemon juice. In a second plat or bowl, spread some Tajin. Dip the rim of an 8- to 10-ounce glass in the lemon juice, followed by a dip in the Tajin.
• Add a large scoop of ice to the glass, then add the tomato juice, vodka, hot sauce, Worcestershire, horseradish, olive juice and a squeeze of lemon and stir.
• Garnish the cocktail with the olives, 2 dashes of Tajin, a few turns from a peppermill and a lemon wedge for extra citrus, and serve!

SPICY BLOODY MARYS

Steps:

• Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Add the horseradish, onion, lemon juice, Worcestershire sauce, celery salt, kosher salt, and Tabasco and puree it again. Pour the tomato juice into a 2 1/2-quart container, stir in the celery and seasonings mixture, then add the vodka and chill. Place a few ice cubes in each glass, pour in the Bloody Mary mixture, and garnish with a celery stick.

BLOODY MARY

Steps:

• Place ice cubes in an Old Fashioned glass until it's 2/3 full. Add the vodka, horseradish, Worcestershire, hot sauce, and vegetable juice. Cover the glass with a shaker, shake well, then let rest in the shaker. Wet the rim of the glass and coat the entire rim with Creole seasoning. Pour the drink back into the glass and garnish with the pepper and the okra.
• Although at Commander's we use sugarcane for our skewers, out-side of our region you may not be able to buy it very readily, so skewer with toothpicks instead.
• Rinse the peppers with cold water and dry them with a paper towel. Remove the stems and chop them coarsely. Place the chopped peppers in a stainless bowl, sprinkle the salt on top, stir, cover with plastic wrap, and place in a cool, dry area for 2 days, stirring every 12 hours. All that salt is there mostly to promote ripening of the peppers.
• Add the vinegar, and puree with a hand blender or in a food processor. Place in a sterilized glass jar with a fresh, sterilized lid, and refrigerate.
• As time goes by, whenever you have an excess of ripe peppers, remove stems, chop and add to the jar. (The salting step isn't necessary for these additions.) When the jar is filled, remove the sauce, puree if you wish, place it in a clean jar, and age it until it reaches the desired flavor -- at least 2 months, or longer.
• Use as the hot sauce in many recipes.

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.

SPICED BLOODY MARYS

Steps:

• Put all the ingredients, apart from the ice, into a blender. Blend until they're all well mixed and the tomatoes are pulpy. Divide the ice between 4 glasses, pour the mix over the top and serve.
• Put all the ingredients, apart from the ice, into a blender. Blend until they're all well mixed and the tomatoes are pulpy. Divide the ice between 4 glasses, pour the mix over the top and serve.