Tuesday, February 9, 2010

Best Bloody Mary EVER

I recently hosted a brunch for a friend that is moving to Seattle soon. While I'm so sad that she is leaving town (OK, she has already left, just the house hadn't sold yet so they had lots of reasons to visit - now the house is almost gone - closing on Monday - so I won't have the opportunity to see her very often), it did give me a great excuse to host a party. Those of you that know me, know that I love to have people over because it's a great excuse to make some great food and enjoy the wonderful people in my life.

To that end, we made the best Bloody Mary mix, better than Lucile's and WAY better than the ubiquitous Mr. T's from the grocery store. My friend found this recipe in a travel brochure at a coastal hotel in Washington. The recipe comes from the Half Moon Bay Bar & Grill in Westport, WA. It was amazing. Just spicy enough and practically a meal unto itself with the veggie and shrimp additions. If you look at the picture closely, you can see pepperoni and chunks of cheese too. We used peppers, pickled cherry peppers, cocktail onions, olives, and shrimp. With a little Cajun seasoning sprinkled on top, it was to die for.

Here is the recipe as published in the travel magazine. You can also find the information at www.visitorschoiceusa.com.

Halfmoon Bay Bar and Grill at the Islander Resort Bloody Mary Mix

this makes quite a bit of mix

4 - 46 oz cans of premium tomato juice
1 cup lemon juice
1/2 cup horseradish
1/2 cup Dijon mustard
2 tbsp fresh minced garlic
2 tbsp celery seed (please grind first)
3 tbsp ground sea salt
1/2 cup Worcestershire sauce
3 tbsp white wine vinegar
1/4 cup Tabasco sauce

Combine all ingredients and mix with emersion blender.....We highly recommend pairing this wonderful mix with Absolut peppar vodka....Enjoy!

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