Inspired by the post from JCBBQ with his Suzanne Goin recipe…I decided to share one of my best kept secrets.
It’s quite possibly the best Bloody Mary recipe ever. That it came from one of my favourite restaurants is a bonus.
The Hungry Cat Bloody Mary
★★★★★
Drinks
Difficulty: Easy | Servings: 4
Description:
This is from The Hungry Cat…shared by chef/owner Suzanne Goin.
Quite possibly the best Bloody Mary ever.
In the summer, when vine-ripened tomatoes are at their best, prepare the roasted tomato juice. Otherwise, canned San Marzano tomatoes pureed in a blender is a decent substitute. If you can’t find Maryland spice mix, go ahead and use Old Bay seasoning.
I converted this back to the U.S. Customary System since that’s probably how most people here use recipes.
Ingredients:
For the tomato juice:
5 lbs RIPE tomatoes…good and juicy ones (Yes, 5 lbs.)
1/4 cup extra virgin olive oil
1 Tbs Kosher salt
Freshly ground black pepper, to taste
For the rest:
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 Tbs Tabasco, plus more to taste (I sometimes substitute Valentina black label or Cholula. The original is Tabasco but use something else if you prefer.)
1 Tbs prepared horseradish, plus more to taste
1 Tbs Worcestershire sauce (I often add a touch more.)
1 Tbs celery salt
1/2 tsp kosher salt
1 tsp freshly ground pepper
1/2 Tbs Maryland spice mix (or Old Bay)
3-4 dashes Angostura bitters
1 cup vodka
Ice cubes as needed
Directions:
Preheat oven to 425°
Line a baking sheet with aluminum foil (I use Silpat mats)
Cut the tomatoes in half and place in a large bowl.
Add the olive oil, salt, and pepper…then gently mix to coat the tomatoes well.
Arrange the tomatoes, cut side down, onto the prepared baking sheet and transfer to the oven. Roast until the tomatoes are broken down and the skins are shriveled; about 45 minutes.
Let the tomatoes cool, then carefully pull off the skins. Transfer the tomatoes and any accumulated juices to a blender and purée until smooth. It should yield about 6 cups of roasted tomato juice.
This recipe will use 4 cups. Refrigerate the remaining juice for another use or plan on making a couple more drinkies. ;-)
In a pitcher, combine the 4 cups of roasted tomato juice (or 4 cups of puréed San Marzano tomatoes if out of season), lemon juice, lime juice, Tabasco, horseradish, the Worcestershire sauce, celery salt, fresh ground pepper, kosher salt, spice mix, and angostura bitters.
Stir until well combined.
Taste the Bloody Mary mix and adjust seasonings as desired. I like horseradish and Worcestershire sauce in mine…so those often get a tad more. Same for the hot sauce.
Fill 4 pint glasses with ice, Add 2 oz of vodka to each glass and pour enough Bloody Mary mix in to fill. Stir well to combine. Makes 4. Unless you use that extra juice that we reserved earlier… ;-)
If everyone is partaking in alcohol, one could just as easily combine everything, after tasting & adjusting, and then simply pour into glasses of your choice.
Notes:
Many years ago, at my recommendation, I met a writer friend of mine and a publisher at The Hungry Cat for brunch. The publisher just kept ordering these…over and over and over. Driving was out of the question. LOL
It was a good, if unfruitful, meeting. The publisher came to regret his decision about 8 months later when the Getty presented a big exhibit on California architecture. Doh!
Let’s see if this worked… sheesh
The Hungry Cat Bloody Mary.paprikarecipes
It’s quite possibly the best Bloody Mary recipe ever. That it came from one of my favourite restaurants is a bonus.
The Hungry Cat Bloody Mary
★★★★★
Drinks
Difficulty: Easy | Servings: 4
Description:
This is from The Hungry Cat…shared by chef/owner Suzanne Goin.
Quite possibly the best Bloody Mary ever.
In the summer, when vine-ripened tomatoes are at their best, prepare the roasted tomato juice. Otherwise, canned San Marzano tomatoes pureed in a blender is a decent substitute. If you can’t find Maryland spice mix, go ahead and use Old Bay seasoning.
I converted this back to the U.S. Customary System since that’s probably how most people here use recipes.
Ingredients:
For the tomato juice:
5 lbs RIPE tomatoes…good and juicy ones (Yes, 5 lbs.)
1/4 cup extra virgin olive oil
1 Tbs Kosher salt
Freshly ground black pepper, to taste
For the rest:
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 Tbs Tabasco, plus more to taste (I sometimes substitute Valentina black label or Cholula. The original is Tabasco but use something else if you prefer.)
1 Tbs prepared horseradish, plus more to taste
1 Tbs Worcestershire sauce (I often add a touch more.)
1 Tbs celery salt
1/2 tsp kosher salt
1 tsp freshly ground pepper
1/2 Tbs Maryland spice mix (or Old Bay)
3-4 dashes Angostura bitters
1 cup vodka
Ice cubes as needed
Directions:
Preheat oven to 425°
Line a baking sheet with aluminum foil (I use Silpat mats)
Cut the tomatoes in half and place in a large bowl.
Add the olive oil, salt, and pepper…then gently mix to coat the tomatoes well.
Arrange the tomatoes, cut side down, onto the prepared baking sheet and transfer to the oven. Roast until the tomatoes are broken down and the skins are shriveled; about 45 minutes.
Let the tomatoes cool, then carefully pull off the skins. Transfer the tomatoes and any accumulated juices to a blender and purée until smooth. It should yield about 6 cups of roasted tomato juice.
This recipe will use 4 cups. Refrigerate the remaining juice for another use or plan on making a couple more drinkies. ;-)
In a pitcher, combine the 4 cups of roasted tomato juice (or 4 cups of puréed San Marzano tomatoes if out of season), lemon juice, lime juice, Tabasco, horseradish, the Worcestershire sauce, celery salt, fresh ground pepper, kosher salt, spice mix, and angostura bitters.
Stir until well combined.
Taste the Bloody Mary mix and adjust seasonings as desired. I like horseradish and Worcestershire sauce in mine…so those often get a tad more. Same for the hot sauce.
Fill 4 pint glasses with ice, Add 2 oz of vodka to each glass and pour enough Bloody Mary mix in to fill. Stir well to combine. Makes 4. Unless you use that extra juice that we reserved earlier… ;-)
If everyone is partaking in alcohol, one could just as easily combine everything, after tasting & adjusting, and then simply pour into glasses of your choice.
Notes:
Many years ago, at my recommendation, I met a writer friend of mine and a publisher at The Hungry Cat for brunch. The publisher just kept ordering these…over and over and over. Driving was out of the question. LOL
It was a good, if unfruitful, meeting. The publisher came to regret his decision about 8 months later when the Getty presented a big exhibit on California architecture. Doh!
Let’s see if this worked… sheesh
The Hungry Cat Bloody Mary.paprikarecipes
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