CouchCoach
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I thought a thread with some of our favorite game day recipes might be a good thing to share.
I will start with my Bloody Mary mix recipe that I have been using since 1980, after my first trip to Canada and my first Bloody Caesar. The best Bloody Mary I had ever had to that point. The best thing about this is you control the heat and the tang and I have never measured anything, I just do it until it looks right and that comes from making this about 25 times a year since then. But I will guess at the measurements.The thing I like the best about this is the consistency, it does not have that heavy tomato juice texture.
This has evolved over time because I grew tired of it after 15 years and decided to get some zing in it. This also makes an excellent Chelada and Red Beer. And I add a pint of this when I make Gazpacho.
The Original
One Bottle of Clamato
1 Tbls Lea & Perrin Worcestershire
3 Tbls Crystal Hot Sauce
1 Tbls Fresh lemon juice
20 Grinds of fresh ground pepper
10 Grinds of coarse sea salt
20 Shakes of Celery salt
2 Tsps of Horseradish. Use the jarred Horseradish, I like Boar's Head. I used fresh one time and had to spend 30 minutes looking for the top of my head.
The Evolved Mix
2 Tsps Pickled Jalapeno juice
1 Tbls Dill or Sour Pickle juice and I have done both and prefer the Sour but others like the Dill. The Sour makes you involuntarily wink your eye and do a rigor then first taste, I say small price to pay. Others that see me do not agree.
A friend of mine doesn't imbibe, but I still like him anyway, but he loves this as a Virgin Mary and has used it as the base for some soups and stews and he did some knocked out tacos putting a chuck roast in a slow cooker with this mix and chopped up onion and garlic, then he reduced the sauce and put the shredded meat back in to absorb the sauce. It was fantastic.
I will start with my Bloody Mary mix recipe that I have been using since 1980, after my first trip to Canada and my first Bloody Caesar. The best Bloody Mary I had ever had to that point. The best thing about this is you control the heat and the tang and I have never measured anything, I just do it until it looks right and that comes from making this about 25 times a year since then. But I will guess at the measurements.The thing I like the best about this is the consistency, it does not have that heavy tomato juice texture.
This has evolved over time because I grew tired of it after 15 years and decided to get some zing in it. This also makes an excellent Chelada and Red Beer. And I add a pint of this when I make Gazpacho.
The Original
One Bottle of Clamato
1 Tbls Lea & Perrin Worcestershire
3 Tbls Crystal Hot Sauce
1 Tbls Fresh lemon juice
20 Grinds of fresh ground pepper
10 Grinds of coarse sea salt
20 Shakes of Celery salt
2 Tsps of Horseradish. Use the jarred Horseradish, I like Boar's Head. I used fresh one time and had to spend 30 minutes looking for the top of my head.
The Evolved Mix
2 Tsps Pickled Jalapeno juice
1 Tbls Dill or Sour Pickle juice and I have done both and prefer the Sour but others like the Dill. The Sour makes you involuntarily wink your eye and do a rigor then first taste, I say small price to pay. Others that see me do not agree.
A friend of mine doesn't imbibe, but I still like him anyway, but he loves this as a Virgin Mary and has used it as the base for some soups and stews and he did some knocked out tacos putting a chuck roast in a slow cooker with this mix and chopped up onion and garlic, then he reduced the sauce and put the shredded meat back in to absorb the sauce. It was fantastic.
