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in Entertaining, Food

Hot & Dirty Tomato Martini

I don’t really like dirty martinis. I know, we’ve already established that in this post, but don’t get me wrong, I like the idea and the initial taste. It’s just that the bit of olive juice that makes a martini dirty doesn’t mask the vodka very well for me and after I get to the halfway point, I start gagging. My dirty martini shots totally fix this problem, but still, they’re shots. What about a sipping martini?

That’s where tomato juice comes in. We’ve also already know that I’m obsessed with Bloody Mary cocktails. So, mixing tomato juice with a dirty martini should be genius right? I can’t take all the credit, I saw an instagrammed photo my friend D put up a couple months ago of a Bloody Mary martini and it looked a-mazing. So mixing that idea with a Dirty Martini, and a Hot & Dirty, you get my Hot & Dirty Tomato Martini.

The olive juice in this delicious cocktail is Dirty Sue Premium Olive Juice. (Full disclosure, I received the olive juice courtesy of Dirty Sue. But, I would never put anything up here if I didn’t totally love it. If I receive something and I don’t like it, I’m not putting it up period.) Dirty Sue is totally awesome! As a former Coney Island carney, I love the pin-up girl on the bottle and the whole sailor motif. Plus, the olive juice is the perfect amount of olive and briny without all the salt and comes in a cute bottle for your bar to boot. I’m a sucka for anything cute and glam for my bar. Give me shiny and pretty and..The point is,it’s happy hour time (somewhere at least). Enjoy!

Hot & Dirty Tomato Martini
Makes One Martini

2 oz Vodka

1 1/2 oz Tomato Juice

1 oz Dirty Sue Olive Juice

1/2 oz Vermouth

Hot Sauce to taste

Pour all ingredients in a shaker with ice and get shakin’. Strain into a martini glass and garnish with a couple skewered olives. If you want to get super fancy, you can first rim your glass very lightly with sea salt (just go around the rim with a lemon or lime and lightly dip into salt with a twisting motion.)

in Food

Chipotle Crab Dip Quiche

Spicy Goodness.

Chipotle Crab Dip Quiche

Imagine a spicy, decadent hot crab dip. Now imagine a creamy, soft, crusty quiche. Ok, stay with me. Imagine combining the two. Two words: freaking delicious.  I won’t pretend this dish is at all healthy- it’s not. But, it is slightly lightened up and it’s good. I mean, crazy good. I was pretty surprised how good considering I came up with this recipe and it was my first attempt at it. I was pretty sure it was going to fail, but it totally didn’t (and I’ve made it multiple times now, and each time, delicious).

I subbed the usual 6 eggs in a quiche with a mix of eggs and egg whites, and the usual 2 cups of heavy cream (seriously!) with one cup evaporated milk. The other dairy ingredients are light too, so although there is a bit of fat content, it’s much less than the usual quiche. You can also try this with non-fat evaporated milk, which should work as well.

Go, make this, now. It’s seriously that good. It’s four for Glenn Coco good. Then, report back with your findings, which, my espn tells me will be “yum.”

Chipotle Crab Dip Quiche
Serves 6-8

1 9-inch piecrust
3 Eggs
3 Egg Whites
1 cup evaporated milk
2 6oz cans lump crabmeat drained, or 8 oz fresh crabmeat
4 oz lightened sharp white cheddar plus 1/4 cup grated
2 1/2 oz reduced fat cream cheese
2 tablespoons light mayo
2- 3 large pieces chipotle chili in adobe
1/2 cup thinly sliced onion
1/3 cup finely diced celery
1/2 cup diced red pepper
1/2 teaspoon salt
Fresh ground pepper

Preheat your oven to 375°.

Line your pie crust with foil and bake for 12 minutes covered, three minutes uncovered. Remove from oven and let cool. Turn down the oven to 325°.

Heat one tablespoon oil in a pan on medium low heat. Chop your onion into thin, medium length strips and add to the pan. Cook about 7-10 minutes until beginning to brown. Add the diced celery and diced red pepper and cook about 12 minutes, until browning and tender. Set aside and let cool.

Cut the cheese into smaller cubes. Pulse the cheese in a food processor with the cream cheese and mayo till almost smooth. Add in the chilies, starting with one. Add 1-2 more chilies depending on desired heat (taste after each chili) and pulse until creamy. Add the crab meat and pulse until combined. If you’re using fresh crab meat, you can remove the mixture at this point and stir in the crab to retain the texture.  You can make this mixture up to a day before. Cover and refrigerate, remove at least 20 minutes before so it comes to room temperature.

Whisk the eggs in a large bowl. Whisk in the evaporated milk and sprinkle with salt and freshly ground pepper. Stir in the crab meat mixture and cooled onion, pepper and celery . Pour the filling into the prepared pie shell and carefully transfer to the oven.

Bake for 30-45 minutes, until golden brown. Once the outside is set and pie is golden, remove from oven and let cool.

Serve at room temperature. (You can serve this hot but it probably won’t set in the middle.)

in Entertaining, Food

Bloody Mary “Shooters”

I love Bloody Marys.

Love them with an intense burning passion, to be exact.

This wasn’t always the case. In my early twenties, I favored sweet mixers to the briny, spicy tomato juice mixture found in my now favorite drink. Luckily, it didn’t take me that long to realize that sweet drinks cause hangovers, and tomato juice is super nourishing. Quickly the Bloody Mary has become my go to drink at brunches, lunches and really anytime a bartender has tomato juice on hand.

These Bloody Mary “Shooters” aren’t actually intended to be shotgunned, but they are the right size if that’s your thing. Rather, these are intended to be served at a brunch alongside other small sized appetizers. I substitute the usual Worcestershire Sauce (which I’m not keen on) with a bevy of other delicious ingredients. The best part? The Old Bay rim.

Bloody Mary Shooters

Per two 2-2.5 oz shooters

1 oz Vodka

2 oz Tomato Juice

1 tsp Olive Juice

1/2 tsp Lemon Juice

1/4 tsp Prepared Horseradish

1/4 tsp Hot Sauce

1/8 tsp Onion Powder

Lemon Wedge

Old Bay Seasoning

Pour a bit of old bay seasoning on a plate (you can mix in a little salt if you would like). Take your lemon wedge and pass it alongside the rim of your glass. Carefully dip the glass into the seasoning and with a twisting motion, coat the rim. I went a little heavy-handed on mine, you may want to do a lighter rim.

Mix all of your ingredients in a shaker with ice. Do your best Cocktail impression. Pour into your glass. Enjoy!

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