Bloody Mary Penne With Parsley Breadcrumbs Recipes

PENNE WITH TOMATOES AND PARSLEY BREADCRUMBS

Steps:

• Combine tomatoes, 1/4 cup oil, garlic, and 2 teaspoons salt in a large bowl, and then season with pepper. Let stand at room temperature until tomatoes exude juices, at least 2 hours and up to 8 hours.
• Preheat oven to 450 degrees. Toss breadcrumbs and parsley with remaining 2 tablespoons oil; season with salt and pepper. Spread mixture in a single layer on a rimmed baking sheet and toast, stirring halfway through, until parsley is crisp and breadcrumbs are toasted, about 8 minutes.
• Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente; drain. Stir pasta into tomato mixture, and season with salt and pepper. Top with breadcrumbs, cheese, and a drizzle of oil.

RIB EYE STEAKS WITH PARSLEY BUTTER AND BLOODY MARY SHOTS

Steps:

• For the butter: Combine the butter, parsley, lemon zest, horseradish, tomato paste, celery salt, Worcestershire sauce and lemon juice in a bowl and stir to blend. Season with salt and pepper. Transfer the parsley butter to the bottom of a large zip-top bag. Push all of the butter to the bottom, roll into a log and freeze until ready to serve.
• For the bloody mary shots: Combine the tomato puree, vodka, horseradish, Worcestershire sauce, hot sauce, lemon juice, a pinch of salt and some pepper in a large bowl and chill in the fridge until ready to serve.
• For the steaks: Heat a large skillet over high heat. Rub the steaks with olive oil, sprinkle with salt and pepper and place in the hot skillet. Cook in batches if needed, do not crowd the pan. Cook the steaks for 2 to 3 minutes on each side. Make sure to get the edges cooked. Remove the steaks from the heat and let rest before serving.
• For the salad: Combine the parsley leaves, celery leaves, olive oil and lemon juice and toss well to combine. Season with salt and pepper.
• To serve: Transfer the steaks to plates and divide the salad among the plates. Remove the butter from the freezer and slice off the plastic bag. Cut slices of butter from the log and place 1 to 2 slices on top of the warm steaks. Divide the bloody mary mixture between 6 large shot glasses or small bowls and serve alongside the steak and salad.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

BLOODY MARY PENNE WITH PARSLEY BREADCRUMBS

Steps:

• Cook the pasta in a pan of boiling, salted water for about 2-3 minutes less than the packets instructions - you want it to be very al-dente, as you're going to carry on cooking it in the pasta sauce. Set aside, reserving 50ml (scant 1/4 cup) of the cooking water.
• While the pasta is cooking, heat 1 tbsp extra virgin olive oil in a large non-stick pan over a medium high heat. Once it is hot, add the breadcrumbs and fry for a few minutes until all the oil is absorbed and the breadcrumbs are golden. Remove from the heat, stir in the parsley, and remove the breadcrumbs from the pan.
• Wipe the pan clean with a piece of kitchen paper before making the sauce. Heat 1/2 tbsp of light oil and gently fry the onion until just soft and starting to brown a little around the edges. Stir in the golden caster sugar, celery salt, garlic, Worcestershire Sauce and Tabasco.
• Add the vodka or gin. Standing well back, using a long kitchen match set fire to the pan. Don't be frightened of the flames; there will not be any smoke, your food won't burn, and it will go out of it's own accord once all of the alcohol has been burnt off.
• Stir in the chopped tomatoes. Use the set aside pasta water to swill any remaining juices out of the can, and reduce the heat to low. Allow the sauce to simmer for 5 minutes before stirring in the drained penne. Cook until the pasta is tender and the sauce has thickened to coat the pasta.
• Serve divided between two warm bowls, topped with an extra-generous sprinkling of parsley breadcrumbs.

BLOODY MARYS

Steps:

• Fill 2 mason jars with ice. Divide the vodka between the jars and squeeze in the lime juice. Add a few sprinkles of steak seasoning, 2 or 3 dashes of Worcestershire sauce and a dash of cayenne pepper to each. Divide the tomato juice between the jars and add a dash each of salt and pepper to each jar.
• Use a celery stalk to push a squeezed lime half into the bottom of each jar, then stir everything around with the celery. (If you prefer an iceless Bloody Mary, screw on the lid of each mason jar and shake for 20 to 30 seconds, then use the lid of the jar as a strainer and pour into glasses.)

BLOODY MARY

Steps:

• Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.

BLOODY MARY

Steps:

• Remove the stems from the tomatoes. Put the tomatoes, hot sauce, Worcestershire sauce, lemon juice, and salt into a blender, cover and blend on high speed for 1 1/2 minutes.
• Fill an ice cube tray with about 2 cups of the juice and freeze overnight. Pour the remaining juice into a lidded container and reserve, on the counter, overnight.
• Just before serving, put 3 frozen cubes into each of 4 Collins glasses and add 1 1/2 ounces of vodka to each glass. Stir the reserved juice, pour 4 ounces into each glass and serve immediately.
• Cut each of the tomatoes into 8 pieces and put them into a large glass jar. Add the vodka, stir to combine, and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day. After 7 days, strain through a fine mesh strainer and discard the solids.
• To store, pour the tomato vodka back into its original bottle, and keep in a cool, dark place.
• Yield: 1 (750 ml) bottle
• Prep Time: 3 minutes
• Inactive Prep Time: 5 to 7 days
• Ease of preparation: easy

THE PERFECT BLOODY MARY

Steps:

• Combine all of the ingredients in a highball glass containing ice, stir well, and serve with a celery stick and cherry tomato.
• To substitute mix, add red wine and a dry sherry to the Bloody Mary.

SPICY BLOODY MARYS

Steps:

• Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Add the horseradish, onion, lemon juice, Worcestershire sauce, celery salt, kosher salt, and Tabasco and puree it again. Pour the tomato juice into a 2 1/2-quart container, stir in the celery and seasonings mixture, then add the vodka and chill. Place a few ice cubes in each glass, pour in the Bloody Mary mixture, and garnish with a celery stick.

THE PERFECT BLOODY MARY

Steps:

• Put all the ingredients in a jug with a pinch of seasoning and lots of ice. Give it a stir, then strain into eight shot glasses with a half green olive on a cocktail stick to garnish. Try serving with our bacon bowls.