For Grey Cup Sunday we featured the Canadian Classic Caesar. And so for Superbowl XLV (www.nfl.com) we thought it only fair to highlight its American cousin or counterpart. On Sunday join the Steelers vs the Packers with today’s Thursty Thursday spin on the Bloody Mary. To learn more about our brand visit www.proofbrands.com. Become a friend on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on all of our tastings, parties and events.
1 1/2 oz proof whisky
4 oz tomato juice
1/2 oz lemon juice
black pepper & salt
3 dashes worcestershire
2 drops tabasco sauce*
Shake all the ingredients in a shaker with ice and strain into a highball glass over crushed ice. Garnish with the lemon wedge.
* Can substitute Tabasco with Spicy proof whisky BBQ Sauce.
Bloody Mary was invented in the 1920s by an American bartender, Fernand Petiot at Harry's New York Bar in Paris. The original recipe called for equal parts of vodka and tomato juice In 1934, Petiot added black and cayenne pepper, Worcestershire sauce, Tabasco sauce and lemon juice to spice up the drink for New Yorkers when he moved back to the States and worked at the King Cole Bar, St. Regis. Petiot notes, "one of the boys suggested we call the drink Bloody Mary because it reminded him of the Bucket of Bloody Club in Chicago, and a girl there named Mary."
There are so many ways to customize your Bloody Canadian with garnishes. Here are a few suggestions: green beans, asparagus, olives, lemon, celery stalk, pepperoni skewers, shrimp, onions, pickles, carrot, cheese, limes, green onion, jalapeno, baby corn, radishes, mushrooms.
With Glee’s own Michelle Lea opening the show, Christina Aguilera singing the National Anthem and a halftime performance by Black Eyed Peas, this years’ superbowl will be an outstanding musical display.
Super Bowl Sunday marks one of the highest caloric days of the year – everyone indulges in party food. If you’re planning on hosting a superbowl event, you will want to make sure that you are serving the tastiest halftime snacks.
August Ninth, based in Toronto, has created a customized bbq sauce recipe just for us. Try it out on your wings this weekend at the big game. If you want to test it first, visit us at Bayview Village LCBO on Friday night. We will be sampling the August Ninth sauce slathered on hot wings and in The Grilled Caesar.
“At August Ninth, we have come up with a truly “from scratch” recipe, as we do with all of our food, so that you know exactly what you are eating. This BBQ sauce, which can be used on wings, ribs, burgers and whatever else tempts your inspiration, combines a sophisticated and delicious array of flavours balanced by just the right amount of zing!”
Spicy proof whisky BBQ sauce
By Paul Leach for August Ninth (www.augustninth.ca)
2 tsp mustard seeds
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp black peppercorns
2 whole dried chili peppers (more to increase spiciness)
1 tbsp olive oil
3/4 cup finely chopped onion
2 cloves garlic, minced
1 1/2 cups strained and crushed tomatoes
1/4 cup white vinegar
1/4 cup dark brown sugar
3 tbsp molasses
1/2 cup proof whisky
1 1/2 tsp salt
In a shallow pan combine mustard seed, coriander seed, cumin seed, peppercorns, cloves and dried chilies. Gently toast over medium-high heat until aromatic (seeds should begin to crackle). Remove from heat and grind together in coffee or spice grinder until fine powder. Set aside. Add oil to a medium-sized saucepan. Over medium heat, sauté onions and garlic for about five minutes until onions are transparent. Stir in spice mixture and cook for an additional minute. Add tomatoes, vinegar, brown sugar, molasses, proof whisky and salt. Stir well. Bring mixture to a gentle simmer and cook for about 15 – 20 minutes, stirring occasionally. Allow to cool and store in refrigerator.
If you have a few hours to set aside on Saturday, kick it up with this spicy little 4-part dish created by Emeril Lagasse. - BAM! (www.marthastewart.com)
Emeril’s Crazy Nachos
Serves 6 to 8
Crispy Tortilla Chips
4 cups Slow Cooker Pulled Pork***
2 1/2 cups shredded Monterey jack or pepper jack cheese
2/3 cup thinly sliced banana peppers or other pickled peppers, such as cherry or jalapeno
Emeril’s Queso** warmed
1/4 cup finely chopped scallions, green parts only, for garnish
2 tablespoons finely chopped fresh cilantro, for garnish
Chipotle Salsa**** for serving
Preheat oven to 400 degrees. Layer half of the chips, pork, cheese, and banana peppers in a large baking dish; repeat with a second layer of each. Transfer to oven and bake until cheese is melted and pork is warmed through, 8 to 10 minutes. Remove from oven and top with warmed queso. Garnish with scallions and cilantro; serve immediately with salsa.
2 tablespoons vegetable oil
1 cup chopped yellow onion
1 teaspoon Essence*, plus more to taste
1 teaspoon Mexican chili powder
1 cup chopped seeded tomato
2 teaspoons minced garlic
8 ounces white Cheddar cheese (1/2 pound), shredded (about 2 cups)
8 ounces Monterey Jack cheese (1/2 pound), shredded (about 2 cups)
1 cup canned, chopped mild or hot green chillies
3 tablespoons sour cream
2 tablespoons chopped fresh cilantro
1 teaspoon ground white pepper
1/4 teaspoon salt
Tortilla chips, for serving
Heat the vegetable oil in a medium saucepan over medium heat until hot, about 1 minute. Add the onion and Essence and chili powder and cook, stirring, until soft, about 5 minutes. Stir in the tomato and garlic and cook, stirring, for another 2 minutes. Reduce the heat to medium-low and add the cheeses and chiles. Cook, stirring constantly, until the cheese melts, about 2 minutes. Stir in the sour cream, cilantro, white pepper, and salt. Add more Essence to taste if desired. Serve immediately with tortilla chips.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
***Emeril’s Slow Cooker Pulled Pork
1 Boston butt pork roast (6 to 7 pounds), bone-in or boneless
3 tablespoons Emeril's Southwest Essence
1 1/2 tablespoons light-brown sugar
1 teaspoon crushed red pepper flakes
1 teaspoon chipotle chili pepper
1 teaspoon Mexican oregano, crumbled
Place pork roast in a large, shallow baking dish. In a small bowl, mix together Southwest Essence, brown sugar, 1 teaspoon salt, crushed red pepper, chipotle pepper, and oregano. Using your hands, rub spice blend evenly over pork. Loosely cover and refrigerate at least 4 hours and up to overnight. Transfer pork to a slow cooker. Cover and cook on high until tender and falling apart, about 8 hours, breaking into smaller pieces as it becomes more tender. Remove meat from crock pot and transfer to a large heatproof bowl, reserving juices in crock pot; remove excess fat and bones. Using 2 forks, shred meat. Add enough reserved cooking juices to keep meat moist; season with salt. Serve meat on nachos or on a toasted bun with your favorite barbecue sauce.
Makes about 4 cups
3 1/2 cups chopped ripe tomatoes
1/3 cup chopped sweet onion
1 teaspoon chopped garlic
2 tablespoons plus 1 teaspoon freshly squeezed lime juice
1 tablespoon chopped canned chipotle peppers in adobo
1/4 cup chopped fresh cilantro leaves
1/2 teaspoon coarse salt
Combine all ingredients in a medium bowl; cover and chill until ready to serve.
Enjoy the game!
Meet us at Bayview Village this Friday evening for some hot wings and Grilled Caesars! (www.proofbrands.com 4-8pm)
Saturday: Scattered flurries and a high of zero.Sunday: Scattered flurries and a high of zero.