Bloody Carl's

January 3, 2017

suh dude. 

These bloody mary's scream DANGER.

 

why? 

well - because they're made with fresh tomatoes...and they don't leave you feeling full so you can literally drink 16.

 

I made these Christmas Morning. I know it was ways away but due to Holiday's and parties - I was living my own world for a bit. 

Not only are the tomatoes the star...but also the bacon. 

The candied peppered bacon. 

I baked them in the oven, rather than stove top. 

 

I just feel like its a more even cook, the bacon stays flat and you're not walking away losing a grease war. 

 

I sometimes line the baking sheet with foil, with or without foil is just a question of, clean or not to clean.

 

ZAAAT is zee question.

 

And I sprinkle some brown sugar over and freshly cracked pepper and bake until gooey and caramelized. 

Now rewind back to the tomatoes. 

I was super unsure of how to go about this. 
 

I mean there's so many kinds of tomatoes! 

 

So I went with roma tomatoes and the big ol beefy beefer beef steak tomatoes. 

It came out quite delicious. 

 

To me though...when in season - Heirlooms would be bomb for this. No question. 

But - it's winter so they're chillin. 

 

Why I would like Heirlooms is because they are the tomato-iest tomato there is. 
feel?

so cheers yo. 

because 2016 totally didn't happen. 

 

 

Bloody Carl's

 

yield: 8 servings

prep time: 10 minutes

cook time: 15 minutes

 

Ingredients:

  • Really good Vodka - Belvedere 

 

Tomato Juice:

  • 5 Beef Steak Tomatoes

  • 6 Roma Tomatoes

  • 1 tsp fresh cracked pepper

  • 1 tsp kosher salt (add more if necessary)

  • 1/2 tsp celery seed

  • 3 Tbs fresh horseradish (adjust to your liking)

  • 4 dashes Worcestershire Sauce 

  • 3 Dashes hot sauce (Franks)

  • Juice of half a lemon

 

Candied Pepper Bacon:

  • 8 slices Applewood Smoked Bacon

  • 2 Tbs brown sugar

  • Fresh cracked pepper

 

Garnish: 

  • Celery

  • Lemon Slices

 

Directions:

  1. Preheat oven to 400 degrees

  2. In a blender, or using an immersion blender blend the tomatoes until smooth. 

  3. Pour into a pitcher and with a spoon combine the rest of the tomato juice ingredients (NOT the vodka)

  4. Set in fridge and prepare bacon.

  5. Lay out your bacon slices (uncut) on a baking sheet. Sprinkle over the brown sugar and freshly cracked pepper and cook until browned. Take off immediately and place on wax paper to cool (they will stick if you let them cool on the pan you cooked in)

  6. Take out your tomato juice, fill glasses with a bit of ice, pour in as much vodka as desired and top with the tomato juice. Stir until well combined. 

  7. Stick in a slice of bacon, celery stalk and a lemon wedge and ENJOY! 

waaaasaaaaaaaap.

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