World’s Best Bloody Mary

 

 

Bloody Mary
Bloody Mary

 

World’s Best Bloody Mary

It’s New Years Eve a truly ridiculous holiday that we don’t acknowledge but we do occasionally celebrate New Years Day with a light brunch while watching the Rose Parade.  And nothing says brunch better than a great Bloody Mary.  The derivation of the name of the cocktail is very uncertain with at least three people claiming to have invented it, and the attribution to which “Mary” is even more uncertain.  All the questions aside it is certainly a wonderful cocktail that goes very well at brunch.

Ingredients for Bloody Mary Mix

  1. 2 quarts Tomato juice
  2. Juice of 2 lemons (about 4 ounces)
  3. 4 oz. A-1 sauce
  4. 4 oz. Worcestershire sauce
  5. 2 Tbsp celery salt
  6. 2 Tbsp prepared Horseradish
  7. 2 Tbsp ground black pepper
  8. 5 dashes Tabasco

Directions for World’s Best Bloody Mary

Using a large or double old fashioned glass salt the rim, fill with ice and 1 1/2 oz Vodka.  Fill glass with the mix and garnish with a stalk of celery or a jumbo shrimp.

If you feel the mix isn’t hot enough feel free to add more horseradish or Tabasco.

Here are a few items to help make this recipe:
Margarita/Cocktail Glass Rimmer
Marquis by Waterford Vintage Martini Pitcher with Stirrer
Libbey Crisa Impressions 12-Ounce Double Old Fashioned Glass, Box of 12, Clear

 

 

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 Need a salt rimmer for your Bloody Mary’s and Margarita’s Margaritaville AD2000 Salt Rimmer and Lime Serving Set

What to do with left overs

It’s always a question that keeps cooks going, What to do with the left overs.  Finding interesting ways to re-serve a dish keeps the costs of your weekly food bill down.  I’m always looking for ways to freshen up a main course.  Today we’re looking at what to do with the left over Standing Rib Roast from that Christmas Dinner. 

If you bought a roast with the bones attached or not doesn’t matter.  Large portions of roast can be sliced thin served cold with horseradish sauce,  Ribs can be heated slightly for a great snack.  But I think a great way to reuse the roast is to create a very simple hash served with an over easy egg, simple and elegant way to use up the extra meat left over from that big holiday dinner.

You can do it by hand if you don’t have a meat grinder or a Kitchen Aid Mixer,with a grinder attachment,( for those who want to be serious about cooking a Kitchen Aid is a indispensable tool from a truly great company)

Take equal amount of meat, raw potato  pass through the grinder on a medium cut and an equal amount of diced onion raw, salt and pepper.  Mix well and in a frying pan with a little butter place a layer of the hash into the pan on medium heat and let cook for about 7 minutes then turn in pan and cook another 7 to 10 minutes until bottom is nicely browned and onions and potatoes are cooked. Place a portion on a plate and put a over easy egg on top.  I like to serve with Ketchup.

Now for the rant.  for many years I drove a semi around the country and the major truck stops have all gotten the idea of what an over easy egg is, wrong.  They seem to think that over easy means under cooked and they serve them with the whites opaque and runny undercooked and a good way to get sick.  Over easy is simple it means turned over easy so the yoke doesn’t break but the white is cooked through and the yolk warm and runny.  Don’t forget to lightly salt and pepper both sides of the egg.

Hash and eggs is a great breakfast and a simple and tasty dinner easy to prepare and a great way to stretch the meat from that holiday dinner.

I’m always looking for new ideas so if you have one please feel free to share with me.

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