That Bloody Mary!

There’s this place in the French Quarter called Yo’ Mama’s. They serve 2 of my must haves when in the area. A Peanut Butter Burger and THE best Bloody Mary’s I’ve ever had. Since I’m still having FQ withdrawals and because it is Social Friday, I thought I’d try my hand at the Bloody Mary, a first.

When in New Orleans, the only way to have a Bloody Mary is spicy, at Yo’ Mama’s extra spicy is how they serve them. Watching Erica put it together is like watching a mad scientist at work. A bit of this, a lot of that, splash and sprinkle then garnish with the popular spicy pickled green beans and olives and you’re in business. Obviously she has it down to a science, but I’m going to attempt to offer some measurements. As with any drink or food, adjust it to your personal taste.

N’awlins Spicy Bloody Mary
Makes 2 cocktails

4 oz  Vodka
V8 Juice (about 1 cp)
1 tbsp horseradish
2 tsp celery salt
1 tbsp Worcestershire sauce
2 tsp hot sauce (such as Tabasco, Crystal)
1 tsp ground black pepper
Juice of 1/2 each fresh lime and lemon
Olives and pickled green beans for garnish
Splash of olive juice
Few dashes of cayenne pepper

Didn’t I tell you she was a  mad scientist? Combine all the ingredients, except for the garnish, and stir. Fill a glass with ice (a tumbler if you’re being modest, a highball glass if you’re really going for it).

Here’s the interesting part, she doesn’t shake it or do a lot of stirring. She pours it from one glass to another about 5-6 times to mix  it before serving.

As I mentioned, adjust to your taste. I like mine with lots of horseradish and black pepper, not to mention quite spicy. Enjoy!

Drinkingly yours,
Anamaris

Got beef? Roasts & Filets

Here it is. The last recipe for the 24, 24, 24 dinner I had in February. A lot of really good dishes, a lot of really good food, a lot of pictures and typing! This last one is pretty simple and super delicious too.

This was for the Western region: Nevada, Utah, Colorado, Idaho, Wyoming and Montana. Cowboys and rodeos, baby. Originally, foods were prepared directly over open fires, or in a Dutch oven. Today’s chefs have taken the region’s traditions and fused them into a satisfying cuisine that utilizes game, freshwater fish, grass-fed beef and bison.

I found an interesting recipe by Jeremiah Water, another pioneer of California cuisine. I know this wasn’t for California, but this dish sounded appropriate. Vodka Marinated Rib Roast. How could I pass on that? Vodka & beef?! Shush yo’ mouth!

Then, problems. I couldn’t find rib roast, the closest I came was a sirloin roast. I ordered 2 lbs of it and the piece of meat, though beautiful, didn’t seem large enough. Because of this, I ended not using the roast for the party and sub’ing it with filets. I still marinated them in vodka, of course. So, you get a 2-fer here, how-tos for the filet and roast.

Vodka Marinated Filet Mignon
Serves 4

4 tenderloin filets, trimmed
4 slices bacon, thick cut
1/4 cp vodka
1 tsp sea salt
1-1/2 tsp fresh ground pepper
1-2 cloves garlic, crushed

Wrap each filet with one slice of bacon and secure with a toothpick. In a shallow bowl, combine the rest of the ingredients and dip the filets in this slurry.

Make sure to coat all sides and allow it to marinate in fridge for at least 20 minutes, but no more than 2 hours.

Heat a skillet until smokey, add a bit of olive oil and sear the filets. Depending on how done you’d like it, sear for 3 or so minutes per side. Remove from the skillet and set aside for a few minutes to allow the juices to redistribute. For the meal, we served these with an awesome Potato Chive Tart.

And since I already had this beautiful roast… 

Vodka Marinated Roast
Serves 4-6

2-3 lb sirloin roast
5 bay leaves
1/2 cp vodka
1-1/2 tbsp sea salt
1 tbsp fresh ground pepper

Using a sharp knife, make shallow slits in the fat and insert the bay leaves. I cut the leaves into small sections that made sliding them easier.

Combine the rest of the ingredients and rub it all over the roast. Let stand at room temperature for 2 hours.

Preheat the oven to 325°. Heat a skillet until smokey and sear the roast on all sides.

Transfer to your roasting pan (I used the same skillet, just added a roasting rack), insert an oven-safe meat thermometer and roast until it reaches 140° for rare to 160° f0r medium.

Transfer the roast to a carving board, cover loosely with foil and let rest for 30 minutes.

Carve the roast into thick slices and transfer to plates. Pour any carving juices over the meat and serve at once.

Yeah. I know.

You can use the same basic marinade for any cut of beef you like.

Cookingly yours,
Anamaris

Lemon Drop Martini

I’m sorry. I’ve neglected my responsibilities in the bartending department. I know. It’s a terrible, unforgivable offense. I will do better. How about I make it up to you with this little yummy gem?

Lemon Drop Martini
Makes 2 servings; trust me, you won’t be able to stop at 1

3 oz vodka
1 oz orange liqueur (like Triple Sec, Grand Marnier, etc.)
2-3 tsps sugar
1-1/2 oz fresh lemon juice (about 2-3 lemons)
Ice cubes
Martini glasses
Sugar for dipping
Lemon twist/peel

Yes, you want fresh lemon juice. Suck it up!

First, get your glasses ready. I like to fill my glass with ice and water, then I put them in the freezer while I mix the drink.

Second, dissolve the sugar: if you have a cocktail shaker, use that, otherwise a glass or measuring cup will do. Combine the sugar and vodka until completely dissolved. Then add the lemon juice and orange liqueur, and half-fill with ice; shake well.

Shake it until it feels like your hands will freeze… :-0 Set it aside, it’s time to rim the glasses.

Empty the glasses and let the water drain a bit.  Take a lemon wedge and rub it all around the edge of the glass so it is barely moist. Pour some sugar on a shallow plate, then dip the edge of the glass into the sugar.

Pour strained cocktail into the prettied-up martini glass and garnish with a lemon twist.

Cocktail Hour

Adult beverages. They rock. They’re necessary. And I’ve been known to enjoy them. Often. Here’s another concoction I put together. Mind you, it may be an official drink, it may have been around for years, but I’m not aware of it. And, frankly, it’s alcohol, who cares who made it first, right?

I’m going to call it… Orange Breeze and it goes a little something like this:

Orange Breeze
1 oz lime juice
2 oz orange juice
1 to 1-1/2 oz Vodka
1-1/2 tbsp sugar
2-3 oz ginger ale
Ice
In a highball glass, mix the first 4 ingredients until sugar is dissolved. Fill the glass with ice and top off with ginger ale.

Bottoms up!

Ginger Sour

I admit it. I love cocktails. I do. I like them limey and sweet. Tart and refreshing. Icey and strong. Please hold.

Sorry, I had to go make me one. I’ve tried a few different things in trying to recreate this drink. The first time I had it, I was on a business trip. Unfortunately, I can’t remember where I was or the name of the restaurant where I had it. I do know it was a walking city, because I walked back to my hotel… not always in a straight line, but I tried.

It’s a delicious cocktail, it was a hit at one my recent girl’s in out evenings. It packs a heavy ginger punch, but if you enjoy ginger, you’ll love this one. You do need some prep time to make some ginger simple syrup ahead of time. I make a big batch of the syrup and keep it in the fridge.

 

For the ginger simple syrup: In a medium saucepan combine 3 cps sugar, 2 cps water, 2/3 cp peeled ginger, chopped. Bring to a boil, reduce the heat and simmer for 30 minutes or until ginger is soft when pierced with a knife. Allow it to cool, then put it in the blender to puree the ginger. That’s it, put it in a resealable container.

 

Cocktail hour
Juice from 3 limes
2 oz ginger syrup
3 oz vodka
Diet ginger ale
Ice

Mix lime juice, syrup and vodka. Strain it into 2 tumblers with ice, pouring the cocktail up to 3/4 of the way. Top off with ginger ale, stir and enjoy!

This is a keeper, trust me!