A Purist’s Perfectly Pungent Bloody Mary

Dave DeWitt Leave a Comment

Here it is, the ultimate Bloody Mary designed for the ultimate peppery cocktail snob. Canned tomato juice is permitted only when fresh, vine-ripened tomatoes are not available.

Ingredients

  • 0.5 teaspoon of your favorite bottled hot sauce (or more to taste)

  • 1.5 ounces fine vodka such as Stolichnaya or Absolut

  • 3 ounces tomato juice freshly made from vine-ripened tomatoes (or more to taste)

  • 1 teaspoon freshly squeezed lime juice

  • 1 dash Worcestershire sauce

  • 1 dash salt

  • Freshly ground black pepper to taste

  • 1  serrano or jalapeño chile for garnish

Instructions

Combine all ingredients and shake with ice cubes. Serve garnished with a slice of fresh serrano or jalapeño chile.

 

Fire God Frozen Margarita

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Variation: For a milder margarita with the flavor of jalapeños but not the heat, substitute New Mexico Jalapeño Wine for the fiery tequila.

Ingredients

  • 1.5 cups Fire God Tequila or the chiltepin tequila, above

  • 8 fresh limes, or enough to make ½ cup juice

  • Margarita salt

  • 1/3 cup Triple Sec

  • Crushed ice

Instructions

Prepare 4 long-stemmed goblets by rubbing the rims with a piece of lime section. Dip the goblet rims in the margarita salt and then place the goblets in the freezer for at least 30 minutes.

Juice the limes and then place the lime juice, tequila, and triple sec in a blender. Add the crushed ice until the blender is half-full and then process. Taste the result and adjust the flavors by adding more triple sec to make it sweeter, more lime juice to make it more tart, more tequila to increase the heat level, or more ice to decrease the heat level. Pour into the frosted goblets and garnish with a slice of lime.

Marinated Texel Lamb

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As prepared at De Tropen Restaurant, Amsterdam. Use, young, tender lamb.

Ingredients

  • 1 clove garlic, minced

  • 3 tablespoons minced fresh ginger

  • 5 red Spanish peppers, or substitute 2 red jalapeños, seeds and stems removed, sliced crosswise

  • 3 tablespoons Dijon mustard

  • 6 tablespoons soy sauce

  • 1 sprig rosemary

  • 2 pounds lamb, cut into slices ½-inch thick

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • Cooked ramen noodles

  • Steamed bok choy

Instructions

In a bowl, combine the garlic, ginger, peppers, mustard, soy sauce, and rosemary and mix well. Add the lamb, cover, and marinate in the refrigerator for at least three hours.

In a skillet, add the olive oil and butter. When bubbling, quickly saute the lamb slices for one minute on each side. Then place the slices on a cookie sheet under the broiler for 1 to 2 minutes, taking care not to burn them.

Serve the lamb accompanied by the ramen noodles and bok choy.

Cinnamon Chicken Vera Cruz

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Freelance chef Alejandra Montero created this recipe that was distributed by the Hortus Botanicus. It is usually served with rice that is fried in oil and garlic before it is cooked.

Alejandra suggests adding a half cup of fresh or frozen garden peas during the last 5 minutes.

Ingredients

  • 8 chicken legs

  • 2 tablespoons cinnamon

  • 1/4 cup olive oil

  • 3 shallots, chopped

  • 2 large tomatoes, peeled and chopped

  • 1 cinnamon stick

  • 2 red bell peppers, seeds and stems removed, chopped

  • 1 teaspoon red chile powder

  • Water as needed

  • Salt to taste

Instructions

Sprinkle the chicken legs with cinnamon and let them marinate, covered, for 30 minutes. Add the oil to a deep skillet and heat it. Sear the chicken legs over medium heat for about 8 minutes, turning often. Remove the legs to a plate, add the shallots and saute them until golden brown. Return the legs to the skillet, add the tomatoes and cinnamon stick, and a little water. The legs should be just covered by the liquid.

Cover and simmer for 15 minutes. Remove the cover, add the bell peppers and chile powder, and simmer, uncovered, for 10 minutes. Adjust the salt and stir just before serving.

 

Coconut-Chile Rice

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Coconuts were plentiful in Belize–in fact, Nancy almost was beaned by one while sitting on the porch. Since they were literally falling from the trees, we tried to use them as much as we could in cooking.

Ingredients

  • 3 habanero chiles, minced, or 2 tablespoons ground red chile

  • 1 cup fresh coconut, chopped fine or coarsely grated

  • 2 tablespoons butter

  • 1 small onion, chopped fine

  • 1 cup white rice

  • 1 cup coconut water (from the coconut)

  • 1 cup chicken stock

Instructions

In a saucepan, saute the coconut in the butter for a couple of minutes or until it starts to brown. Add the onion and saute until the onion is soft.

Add the rice to the mixture and continue to saute until the rice turns opaque.

Bring the coconut milk and stock to a boil, add the rice mixture, reduce the heat and simmer, covered, until the rice is done, about 20 to 30 minutes.