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Gotham Mary Recipe

Gotham Mary Recipe


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Ingredients

  • 2 Ounces Prohibition Distillery Bootlegger 21 or another New York vodka
  • 1 Ounce spiced tomato water
  • 3 dashes The Bitter Truth celery bitters
  • Poppy and Sesame Seeds, mixed

Directions

In a mixing glass, add vodka, spiced tomato water, and bitters. Add ice to mixing glass and stir until chilled. Garnish ½ of martini glass with a mixture of Poppy and Sesame seeds. Strain cocktail into Martini glass and serve.

Spiced Tomato Water - Core and quarter 4lbs. ripe red tomatoes. Toss tomatoes with kosher salt. Process the tomatoes, 1 small white onion (chopped), and 4 garlic cloves in a food processor to create a rough puree. Wrap a large strainer in cheesecloth and add tomato puree. Refrigerated, let mixture strain. This is a slow process and may take up to 24 hours.


Bloody Mary Recipe

Is there a better brunch cocktail than the bloody mary? This is an easy and delicious standard bloody mary recipe just waiting to be garnished.

  • Posted byShawn Williams
  • January 25, 2020
  • 4 Comments

This post contains affiliate links. I may receive a commission if you click a link and purchase a product I recommend.

Is there a better Sunday brunch cocktail than the Bloody Mary? Back when Patty and I were first dating and she was living in South Boston, we tried every spot that offered a Bloody Mary with brunch. I’ve always LOVED breakfast, but I never got into the whole brunch scene before I met her (I don’t know what I’ve been doing my entire life).


Ingredients

    • 4 cups chilled tomato juice
    • 9 oz vodka (1 cup plus 2 tablespoons)
    • 1/3 cup fresh lemon juice
    • 1 1/2 tablespoons drained bottled horseradish
    • 1 1/2 tablespoons Worcestershire sauce
    • 1/2 teaspoon celery salt (optional)
    • 3/4 teaspoon Tabasco
    • 3/4 teaspoon black pepper
    • Garnish: lemon slices and/or inner celery stalks

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey! View all posts by Gotham Foodie


Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey! View all posts by Gotham Foodie


Recipe Summary

  • ¼ cup unsalted ketchup
  • 2 teaspoons prepared horseradish
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon celery salt
  • ½ teaspoon freshly ground black pepper
  • .38 teaspoon kosher salt
  • 1 pound 90% lean ground sirloin
  • Cooking spray
  • 4 (1 1/2-ounce) whole-grain hamburger buns
  • 8 romaine lettuce leaves
  • 1 dill pickle spear, thinly sliced crosswise

Combine ketchup and horseradish in a small bowl, stirring with a whisk.

Combine Worcestershire, garlic powder, celery salt, pepper, salt, and beef in a bowl gently blend with your hands. Form mixture into 4 (3 1/2-inch-diameter) patties.

Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add burgers to pan cook 2 to 3 minutes on each side or until desired degree of doneness. Place 1 burger on bottom half of each bun. Top burgers with ketchup mixture, lettuce, and pickle. Top with top halves of buns.


Mary McCartney’s Hot Pot Recipe

Mary McCartney , daughter of music legend and famed vegetarian Paul McCartney , has released her very own cookbook called Food: Vegetarian Home Cooking . Mary has already generously shared her recipe for Yummy Spicy Rice Noodles , and now she’s giving us her formula for the perfect winter warmer hot pot, an all-in-one dish that is simple and delicious!

3 large or 6 medium potatoes, cut widthwise into thin round slices
3 medium onions, halved and cut widthwise into thin slices
2 medium carrots, cut into cubes
1 cup (250 g) green beans, trimmed and chopped
1 15-oz. (420-g) can butter beans, drained
3 vegan sausages or burgers, cooked and chipped into chunky, bite-sized pieces (optional)
2 Tbsp. chopped fresh parsley or 2 tsp. dried mixed herbs
3 1/3 cups (800 ml) vegetable stock (allowed to cool) mixed with 1 Tbsp. cornflour
2 Tbsp. light olive oil
Black pepper, to taste


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Mary Pickford

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The Mary Pickford, named after the silent movie star from the early 1900s, is a well known classic cocktail. Here John Gertsen, bar manager of Drink in Boston, tweaks the proportions a bit in favor of the rum, for a less sweet version.

What to buy: Maraschino liqueur is a relatively dry liqueur with a subtle bitter-almond flavor it can be found at any well-stocked liquor store. While it can easily be found in stores, we recommend making your own Grenadine for this recipe.


Cook the pasta in a pan of boiling salted water according to the packet instructions. Drain and set aside

Heat a frying pan until hot. Add the Parma ham and fry until crisp. Transfer half the ham onto a plate and set aside. Add the mushrooms to the pan and fry for 2 minutes. Add the crème fraîche and bring to the boil. Add the pasta, Parmesan and parsley and toss over the heat. Season well with salt and pepper.

Serve with a green salad and crunchy bread.

Recipe Tips

If you want to use reduced fat crème fraîche, just stir it through at the end of cooking otherwise it will split. For special occasions, add a pack of asparagus tips to the pasta four minutes before the end of cooking time, then drain with the pasta.


Watch the video: A Look Back: Camren Bicondova. Season 1. GOTHAM (November 2022).