Bloodysalad Recipes

BLOODY MARY

Steps:

• Rub lemon or lime around rim of glass and then put the rim in margarita salt or Tony Chachers, if desired.
• Add ice to glass.
• Mix Vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, salt, Pepper, celery salt and horseradish (if using) and pour in glass.
• Garnish with lemon or lime wedge, celery stalk, green onion or pickled green bean.

BLOODY BULL

Steps:

• To a pitcher filled a quarter full with ice, add the tomato juice, beef broth, vodka, lemon juice, horseradish, hot sauce, Worcestershire sauce, celery seed and pepper. Stir to combine. Serve over ice, garnished with celery stalks and Spicy Pickled Okra and Green Beans.
• Bring a medium pot of well-salted water to a boil. Have an ice bath ready.
• Boil the green beans until just crisp-tender, about 3 minutes. Add the okra and cook for 30 seconds. Drain in a colander and immediately transfer to the ice bath to cool. Drain the vegetables and pack them into the Mason jar along with the dill and garlic.
• Heat a medium saucepan over medium heat and add the coriander seeds; toast until fragrant and a shade darker, about 2 minutes. Add the vinegar, sugar, red pepper flakes, cayenne, smoked paprika, 1 1/2 teaspoons salt and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the brine over the vegetables. Add a little water to the jar to cover the vegetables if necessary. Cool to room temperature, then cover the jar and refrigerate for at least 6 hours and up to 3 weeks.

BLOOD PUDDING

Steps:

• Put the livers to boil with the onions . When ready, remove and chop finely. Chop the bacon and lean pork finely. Boil the rice to a semi-cooked state.
• Salt all of these ingredients and sprinkle them with coarsely ground black pepper. Fill the intestines with the mixture. Tie off the ends of the blood sausages, pierce with a needle and put them to boil in the same water in which you boiled the livers.
• Put a plate on the top that presses down and flushes the sausages with the broth. Once the blood sausages soften, remove them and drain of the broth and oil. Once cool, store them in a cool place, but not in the refrigerator.
• Serve with red wine and a coarse bean salad .

BLOODY MARY SALAD

Steps:

• DRESSING: In a saucepan over medium-high, heat the olive oil. Saute the shallots until soft about 2-3 minutes.
• Deglaze the pan with vodka; simmering until almost all evaporated. Add the V8 juice, Worcestershire sauce, vinegar, mustard, sugar, horseradish, celery seed, and fresh lemon juice.
• Boil the mixture for 5 minutes. Season with salt and pepper to taste. Remove from heat and chill. Dressing can be prepared several hours in advance.
• SALAD: Toss remaining ingredients together and season with salt and pepper.
• Divide the mixture among 4 plates, arranging on each plate a shot glass filled with the salad dressing, placed to the side.

BLOODY HAND SANDWICHES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• On a floured surface, roll out each tube of crescent dough into a large square about 1/4-inch thick. Place your hand or a hand shape cut out of paper onto the dough, and cut two hand shapes out of each tube of dough. Roll up the uncut dough, roll out again, and cut two more hand shapes (total of 8 shapes).
• To assemble, lay four hand shapes onto the prepared baking sheet. Place two hot dog halves in a line, cut sides down, onto each finger and thumb. The hot dog halves should reach from 1/4 inch from the tip of each finger into the hand. Lay a second dough hand over the first one, covering the hot dogs, and pinch the two hand shapes together to enclose the hot dogs.
• Bake in the preheated oven until the hands are golden brown, about 20 minutes. Allow to cool slightly; remove to a platter. Decorate the stumps of wrists with ketchup "blood" to serve.

BLOODY BERRY FRUIT SALAD

Steps:

• Combine the jam, lychee syrup and lime juice in a large serving bowl. Whisk until smooth.
• Add the lychees, grapes, raspberries and blackberries and toss well. Refrigerate at least 20 minutes or up to 2 hours, tossing occasionally so the lychees turn red.