Thursday, September 15, 2011

A Bloody Good Battle

A couple of weeks ago, I was invited to San Francisco's Scalas Bistro to compete in the search for the best new bloody mary! While I wasn't the winner, it was a great experience and I look forward to competing again soon!!!

Here is what I came up with:

by Dan Smith
2 oz Square One Basil Vodka
4 oz yellow tomato juice
(yellow tomato, onion, celery, spice- recipe below)
Sprinkle of salt, white pepper, horseradish
Dash white worchestershire sauce
Garnish: fresh yellow tomato, pickled quail egg, endive, yellow pepper, old bay seasoning, kosher salt

In a mixing glass, combine vodka, ice, tomato juice, worchestershire sauce, and spices. Shake to chill. Transfer to serving glass rimmed with Old Bay Seasoning and Salt. Garnish with skewer of tomato, yellow pepper and a pickled quail egg, and an endive leaf.

Yellow Tomato Juice
makes 48 ounces
6 pounds ripe yellow tomatoes, coarsely chopped
2 cups water
2 cups chopped yellow onion
2 ½ cups chopped celery
1 cup chopped fresh parsley
2 tablespoons agave nectar
2 teaspoons salt
1 teaspoon cumin powder
6 drops Sriracha sauce
1 teaspoon ground white pepper

Put all ingredients in a large stainless pot and simmer until soupy, about 40 minutes.

Remove from heat and blend with an immersion blender (or in batches in a countertop blender)

Chill for several hours before serving.

Horseradish Pickled Quail Eggs
24 hard-boiled quail eggs, peeled
1 (12 ounce) jar yellow chile peppers
2 tablespoons fresh grated horseradish
1 tablespoon white peppercorns
1 cup white wine vinegar
1 1/2 cups water
1 tablespoon sugar
2 teaspoons salt

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