Friday, February 20, 2009

Bloody Mary Martinis or Snacks in a Glass



There’s no question the best food we ate all week was on Valentine’s Day, but the Kitchen Genius put the kyboshes to my desire to photograph each course and write down every recipe early in the evening.

“This isn’t about the blog, you know,” he said, watching me take photos of the martinis that served as our first course. Oh, right. Focus on romance…

KG indulges my blog addiction most of the time, but even he has his limits. Apparently it isn’t very romantic to have your wife leaning over your shoulder, notebook in hand, asking questions and sneaking measurements while you are cooking her a meal worthy of a four star restaurant.

Got it. But I sure was happy I also got this photo:



I’m a big fan of Bloody Marys so I love these martinis, especially when they are stacked with plenty of snacks like giant olives, pepperoncini and shrimp. The flavor inspiration for them came from the Lobster Pot restaurant in Provincetown, where they serve the best Bloody Marys in the world.

The first time we drank these martinis was last summer, when I had an abundance of fresh tomatoes. I made a recipe that called for me to strain the juice from fresh tomatoes and use just the solid tomato and discard the juice.

I looked at the leftover nectar and couldn’t bear to thrown it out. And just like that a new martini was born. For the Valentine’s martinis, I used a quart jar of my home canned tomatoes. I strained the juice and KG used the tomatoes for a sausage and white bean ragout and veal parmesan breaded with fresh rosemary bread crumbs, topped with the tomatoes and fresh mozzarella.

The nectar from strained tomatoes is much lighter in color (more pink than red) and texture (no heavy sediment) than tomato juice. I’m pretty sure you can get a similar result if you strain a can of store bought diced tomatoes, but I haven’t tried that myself. If you do, please let me know how they turn out.

As we were sipping the martinis, KG noted that they would look better with a celery salt rim. (D***, I forgot!) But the fact that he remembered was proof that the blog is part of his life too, because it's not like celery salt is "lick the rim off your glass" good.

It gave me the courage to take one more photo of my favorite dish of the night…and it is none of the yumminess I have already mentioned. Next time!

Bloody Mary Martinis
Serves 2

1 cup tomato nectar
4 ounces high quality vodka
1 tablespoon green olive juice
1 tablespoon pepperoncini juice
1/2 teaspoon grated horseradish
1 teaspoon fresh squeezed lemon juice
Sprinkle of salt
Fresh cracked black pepper to taste
Two lime wedges
Celery salt
2 large green olives
2 pepperoncini
2 large cooked shrimp


To get tomato nectar, strain 1 quart of fresh canned tomatoes or 2 (14 ounce) cans of diced tomatoes. Fill 2 cup martini shaker with ice. Add tomato nectar, vodka, olive juice, pepperoncini juice, horseradish, lemon juice, salt and pepper.

Slice lime wedge in half and run cut edge over rim of martini glass. Sprinkle celery salt on plate and dip limed rim of glass in celery salt to coat. Shake martini vigorously and pour into glasses.

Thread one olive, pepperoncini and shrimp onto a cocktail pick and lay over top of glass.

For a printable recipe click here

9 comments:

Reeni♥ said...

Those are gorgeous!!

Leslie said...

LOL LOL LOL..I just had to laugh. Isnt funny how blogging takes over and we have to take photos of everything we cook. My family is often half done with their dinner by the time I am done photographing my meal!! LOL

noble pig said...

These are adorable! A celery salt rim sounds like a kicked up good idea.

Donna-FFW said...

YOU are my best friend for introducing me to this drink. I am wanting one right now. I am sooo printing this gem out! AMAZING!!!!

Dawn said...

Oh Lori I would love to have one of these with you, especially on a day like today. I was so sad to see the rain here today. I was getting used to the sun being with us for more than a day. But you know what's good? I was reading the farmers almanac and it looks like we are just about done with snowstorms. We might get more rain, but hey, spring is coming. This has been such a hard winter.

Eric said...

Next time you make these or a bloody mary for that matter, let me help out. I'd love to send you a sample of my company's product - Dirty Sue - premium olive juice for dirty martinis.

www.dirtysue.com

Let me know.
Cheers,
Eric
et1969@mac.com

kristina said...

this sounds sooo good! i love the flavor of traditional bloody mary's but have never been a fan or their thicker texture and pulpy~ness (is that a word??)

cant wait to try this light, refreshing drink!

Anonymous said...

I like the snacks in drinks too, even though I don't drink anymore. A virgin bloody mary is my favorite drink to order when I'm at the casino. It's like a free snack, lol.

Anonymous said...

I had been arguing with my close friend on this issue for quite a while, base on your ideas prove that I am right, let me show him your webpage then I am sure it must make him buy me a drink, lol, thanks.

- Kris