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Happy Hour: Wikipedia's Bloody Mary

YumSugar — Mon, 31 Mar 2008 14:29:51 -0700

Last week, I was headed to the grocery store and drove past one of the best Bloody Mary spots in the city. I saw the line of people and knew I had to have one. So while at the store, I picked up some tomato juice, celery, and olives - I was positive I had everything else at home - and rushed straight home.

When I asked YumJimmy which recipe I should make, he told me to try Wikipedia. He said, "Well if it's on Wikipedia it must be the 'classic' one right?" I couldn't really argue with this, so I decided to go for it. It ended up being a delicious - and yes "classic" - version. I opted to add a bit more spice - more cracked pepper and a dash or two more of Tabasco - but flavor it to suit your needs. If you want to see what goes into the Wiki version of a Bloody Mary, just read more.

Wikipedia's Bloody Mary
From the New York School of Bartending via Wikipedia

Ingredients

1 oz. to 1 1/2 oz.vodka
tomato juice
1 dash celery salt
1 dash ground black pepper
1 dash Tabasco
2-4 dashes of Worcestershire sauce
1/8 tsp. horseradish (pure, never creamed)
Dash of lemon juice
celery stalk
olives

Directions

Add vodka to a Highball glass filled with ice.
Fill glass with tomato juice.
Add celery salt, ground black pepper, tabasco, Worcestershire sauce, horseradish, lemon juice.
Shake or stir lazily, your choice.
Garnish with any or all of the following: celery stalk, a skewer of olives, pickles, carrots, mushrooms, or other vegetables; or even meat or fish (salami, shrimp, etc.) and cheese (see photos).

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Come Party With Me: Tailgate - Drinks

partysugar — Thu, 11 Oct 2007 06:01:18 -0700

No tailgate is complete without a selection of classic beverages. When it comes to game day cocktails, there are two options. You could go gourmet and pair wines with your football food, or you could go old school and pair beer and Bloody Marys with the grub. I prefer to offer lots of beer. Head to Costco or Bevmo where you can purchase a large quantity of beer for less. Pack a generous amount of bottled water especially if the weather is warm. Either way, it's important to stock your cooler with plenty of ice to last you throughout the day. I even pack an extra cooler with only ice to ensure no shortage occurs.

At my tailgate, I'll make a huge pitcher of Bloody Marias - Bloody Marys made with tequila instead of vodka - to get guests pumped up for the game. Take a look at the recipe, just read more

Bloody Maria
From The New York Times

24 ounces tomato juice
9 ounces tequila
2 tablespoons fresh lime juice
1 tablespoon Worcestershire sauce
1 to 2 teaspoons adobo sauce (from canned chipotle chilies)
¼ teaspoon ground black pepper
¼ teaspoon celery salt
Celery sticks, lemon wedges and pickled okra for garnish.

In a chilled pitcher or a large, chilled thermos, mix all ingredients except for garnishes. Shake or stir.
Garnish with celery, lemon and/or okra. Serve over ice.

Serves 6.

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Source

Happy Hour: Drinkable Salad aka Bloody Mary

YumSugar — Mon, 30 Jul 2007 13:18:31 -0700

When we decided to declare this week salad week, I knew that the first happy hour would have to be the quintessential Bloody Mary. In a way the Bloody Mary is like a liquid salad - celery, onions, tomatoes - only with alcohol in it. I know that a lot of people dislike the way they taste, however there is something about the savory flavor that keeps me coming back for more. To whip up your own alcoholic salad, read more

Bloody Mary
From Ina Garten

3 large stalks celery from the heart, including leaves, plus extra for serving
36 ounces tomato juice (recommended: Sacramento)
2 teaspoons prepared horseradish
1 teaspoon grated yellow onion
1 lemon, juiced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1/4 teaspoon kosher salt
12 dashes hot sauce (recommended: Tabasco), or to taste
1 1/2 cups vodka

Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced.
In a large pitcher, combine the rest of the ingredients except the vodka.
With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube.
Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture.
Add the vodka and chill.
Serve in tall glasses over ice with a stick of celery.

Serves 6

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Soup's On: Cream of Fresh Tomato

YumSugar — Tue, 13 Oct 2009 15:00:07 -0700

While shopping at Berkeley Bowl, I came across the bargain section of fresh produce. Most of the time I won't glance at this section, but a two-pound bag of ripe red tomatoes caught my eye. At only $0.99 per bag, I couldn't pass them up since I had a hankering for a bowl of fresh tomato soup.

The recipe calls for seeded and peeled tomatoes; however, I didn't want to waste time or lose a bunch of juice - especially because the tomatoes were really meaty. Also, once the soup makes its way through the blender, the seeds and skin are virtually undetectable.

Rather than use the conventional basil and thyme, I opted for lime basil and lemon thyme in the soup. Each spoonful of this comforting classic is fresh and flavorful. If you have some end-of-season tomatoes on hand, get started on this soup. You won't be disappointed! Get the recipe after the jump.

Summer of Salads: Caprese Salad

YumSugar — Thu, 13 Aug 2009 14:00:58 -0700

Here on the West Coast, we haven't been hard-hit by the year's devastating tomato blight, so I've been taking advantage of my good fortune by supporting growers of heirloom tomatoes (perhaps a little too much; the other day I bought $21 worth of them!). As a salad fanatic, I had to make my favorite type of tomato salad.

The insalata Caprese, which literally translates to "salad from Capri," is composed of three main ingredients: fresh mozzarella, vine-ripened tomatoes, and basil leaves. It's a no-brainer to prepare, and takes five seconds to make, so the key is to use top-notch components.

In addition to enjoying the basic Caprese, it's also fun to play around with the recipe. On this day, I chopped up an extra pound of heirlooms, let them sit in a fine sieve until the juice strained through, and whisked the juice with olive oil and seasonings to make a punchy vinaigrette that brought out the savory herbaceousness of tomatoes. Start experimenting when you read more

I Want My Baby Back Ginger-Glazed Ribs

YumSugar — Mon, 31 Aug 2009 16:15:28 -0700

Summer is not Summer without enjoying a finger-licking good rib dinner where you go through numerous napkins. Although I'm a sucker for traditional ribs covered with barbecue sauce, after seeing the cover of a recent Bon Appetit, I was dying to try their Cambodian rib variation. Rather than the traditional tomato-based sauce, this recipe uses a combination of fish sauce, soy sauce, honey, and a lot of fresh ginger!

The marinade is quick to make, especially if you employ a food processor. I marinated my ribs for six hours, but overnight would be even better. Fresh off the grill and covered with lime juice, the ribs burst with sweet and sour flavor. The ginger glaze is much lighter and more refreshing than a typical barbecue sauce. If you want to sink your teeth into these ginger-glazed ribs, keep reading.

Fast & Easy Dinner: Steamed Mussels in Tomato Broth

partysugar — Wed, 26 Aug 2009 06:50:36 -0700

If you think mussels are a fancy and complicated dish only to be enjoyed at French-style bistro restaurants, this recipe will have you thinking again. Mussels are actually incredibly simple and quick to make. All you have to do is simmer them in a fragrant liquid - here it's a combination of garlic, ripe tomatoes, and white wine - until the shells pop open. Serve with a mixed green salad and chunks of crusty bread for mopping all the savory, briny juices. To experiment with this rewarding meal, which comes together in minutes, get the recipe and read more.

Steamed Mussels in Tomato Broth
From Eating Well

Ingredients

3 pounds mussels
1 teaspoon extra-virgin olive oil
 4 cloves garlic, finely chopped 
6 ripe plum tomatoes, cored and coarsely chopped 
1 cup dry white wine  
2 teaspoons chopped fresh parsley

Directions

To clean mussels, scrub them with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the “beard” from each one. Set aside.
Warm oil in a large pot with a tight-fitting lid over low heat. Add garlic and cook, stirring, until golden, about 3 minutes.
Add tomatoes, increase the heat to high and stir for 1 minute more. Pour in wine and bring to a boil.
Add mussels, cover and steam, occasionally giving the pan a vigorous shake, until all the mussels have opened, 3 to 4 minutes. Discard any that do not open. Transfer the mussels to a serving bowl. Spoon the broth over the mussels and sprinkle with parsley.

Serves 4.

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Food Section Sampler - July 29, 2009

YumSugar — Wed, 29 Jul 2009 11:47:01 -0700

The Italian government awards Prosecco the highest level of quality, D.O.C.G. status. - Chicago Tribune
When Summer gives you a cornucopia of fresh heirlooms, preserve them in homemade tomato sauce. - San Francisco Chronicle
Kai Chase, Michael Jackson's personal chef, has written a cookbook, aptly titled Fit for a King. - Salon
Julia Child's close friends have mixed reviews of her portrayal in Julie & Julia. - Washington Post
US brewers' latest developments include a $20 draft-beer system and 55-calorie beer. - Wall Street Journal
Increased community support means school gardens have become a priority, despite a faltering economy. - Los Angeles Times
On the Julie & Julia movie set with food stylist Susan Spungen. - New York Times
The newest drink on the market: Fruit2day, juice studded with chunks of real fruit bits. - Boston Globe

Source: Flickr User uberculture

Happy Hour: Tomato Water Martini

YumSugar — Mon, 29 Jun 2009 14:00:55 -0700

When the Summer's in full swing, I pretty much live on tomatoes. I eat them out of hand and in salads, drink them in gazpacho - and now, thanks to Michael Chiarello, I can swim in them! In addition to making fresh mozzarella on the spot and singing the virtues of sustainable agriculture, chef Chiarello also introduced the audience to a savory martini made from tomato water, a clear liquid with a delicate, acidic flavor that's produced when tomatoes are strained of their juices. When paired with bocconcini and a chiffonade of basil, this genius non-alcoholic martini resembles a caprese salad in a glass.

The best part: make use of beloved tomatoes by reserving their remains for another recipe (pico de gallo, anyone?). Make this distinctive drink when you read more

Fast & Easy Dinner: Gazpacho With Mozzarella Sandwiches

partysugar — Tue, 30 Jun 2009 05:50:22 -0700

In terms of classic culinary combinations, there is nothing quite as comforting as a bowl of tomato soup paired with a crisp grilled cheese sandwich. This satisfying duo is a staple during colder months and now, with this recipe, it can translate to Summer.

Chunks of tomatoes are pureed with red wine vinegar and tomato juice to create a simple and pure gazpacho. A fresh mozzarella and prosciutto sandwich is an uncomplicated yet scrumptious dipper. This quick meal can be on the table in minutes, so get the recipe and read more.

Gazpacho With Mozzarella Sandwiches
From Everyday Food

Ingredients

2 pounds plum tomatoes
1 1/2 cups tomato juice
1 tablespoon red-wine vinegar
3 tablespoons olive oil, plus more for drizzling
Coarse salt and ground pepper
1/2 baguette, split horizontally
4 ounces thinly sliced prosciutto
4 ounces fresh mozzarella, sliced

Directions

Dice 2 tomatoes, and set aside for garnish; core and quarter remaining tomatoes. In two batches, puree quartered tomatoes with tomato juice, vinegar, and 1 tablespoon oil in a blender until very smooth, about 3 minutes; transfer to a large bowl.
Season gazpacho with salt and pepper, and refrigerate until ready to serve (up to 1 day).
Drizzle cut sides of bread with remaining 2 tablespoons oil. Layer prosciutto and mozzarella on bottom half of bread; season with salt and pepper. Close sandwich, and cut into quarters.
Garnish soup with diced tomatoes, and drizzle with oil; serve sandwiches alongside.

Serves 4.

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