C. David Gelly is the acclaimed author who has brought the “Gap” series to life. The first two, “Fancy Gap and Orchard Gap” have won well deserved critical acclaim. Follow him on Twitter at “FancyGap” and the “Fancy Gap and Orchard Gap” pages on Facebook. For Book Signings and Motivational Speaking contact him at: 336-493-2673 or firstname.lastname@example.org
Saturday, February 13, 2010
The Queen of Bloody Marys
What to serve your Valentine tomorrow morning???
Our friends at Garden & Gun- www.gardenandgun.com suggested:
To find the queen of them all we narrowed in on New Orleans, of course, and followed our noses straight to Cochon. There executive chef and owner Donald Link makes a Bloody Mary that will make you practically rise from your seat in joy. The secret lies in some unmistakably Southern ingredients including authentic pork jus* and a heavy splash of pickled okra brine. But don’t take our word for it. Whip up one yourself.
* If you don’t happen to be the chef of one of the most famous pork restaurants in America, you can substitute beef broth for the pork jus.
Cochon Bloody Mary(yields 10–12 servings)
1 can V8 (46 oz.)2 tbsp. finely ground black pepper
2 tbsp. whole grain mustard
1 tbsp. garlic powder
1.5 oz. pork jus
1.5 oz. lime juice
2.5 oz. lemon juice
3.5 oz. hot sauce (preferably Crystal brand)
2 oz. green hot sauce
1.5 oz. red wine vinegar
1 oz. olive juice
1.5 oz. okra juice (the brine from a jar of pickled okra)vodka of choice
Mix it up: Combine everything in a pitcher—except vodka—and stir.
To serve: Fill glass with ice. Add about 2 ounces of vodka. Fill with Bloody Mary mixture. Stir, garnish with pickled okra and a stalk of celery, and serve.