Hungry Man Bloody Mary Burgers And Spicy Broccoli Recipes

BLOODY MARY

Steps:

• Suggested garnishes: celery sticks, blue cheese stuffed olives, sliced banana peppers. small cooked shrimp, lime and lemon wedges, pickled green beans
• In a large pitcher, stir the tomato juice, vodka, horseradish, lime juice, Worcestershire and some Sriracha together until combined. Chill until ready to serve.
• To serve, cut a slice in a lime wedge and rub it around half of the rim of 4 Collins glasses. Pour some seafood seasoning on a plate and dip the wet rims into the spice to adhere. Fill the glasses with ice and the chilled Bloody Mary, and garnish as desired.

HUNGRY-MAN BLOODY-MARY BURGERS AND SPICY GARLIC-ROASTED BROCCOLI

Steps:

• Preheat the oven to 425°F.
• Place the 1/4 cup of EVOO, the garlic, chili powder, and a little salt and pepper in the bottom of a large bowl and add the broccoli spears. Toss to coat the broccoli evenly, then transfer to a large nonstick baking sheet. Roast the broccoli until the ends are crisp and brown and the stalks are tender, 17 to 20 minutes.
• To make the burger topping, in a bowl combine the chopped celery and the grape tomato halves with the dill, parsley, lime juice, and mayonnaise. Use the back of a fork to smash up the tomatoes while you incorporate them into the sauce.
• In a mixing bowl, combine the ground sirloin, horseradish, celery salt, Worcestershire sauce, hot sauce, and a little pepper. Mix thoroughly. Score the meat with your hand marking 4 equal portions. Form each portion into a large, 1-inch-thick patty. Preheat a nonstick skillet over medium-high heat. Drizzle EVOO over the patties and place them into the hot skillet. Cook for 5 to 6 minutes per side, until the patties become firm to the touch and are cooked through.
• While the burgers are cooking, toast the English muffins. Remove the burgers to the bottoms of the toasted English muffins, add some of the celery-tomato topping, and then cover with the muffin tops. Serve the spicy garlic broccoli alongside.

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.)

SPICY BROCCOLI

Steps:

• Combine mustard, lemon juice, paprika, cayenne and olive oil.
• Cut off ends of broccoli.
• Cut lengthwise into florets, retaining stems.
• Steam or cook broccoli in simmering water until crisp tender, about 5-6 minutes.
• Drain and remove to serving bowl.
• Add mustard mixture and toss until thoroughly coated.

BLOODY MARY BURGER RECIPE BY TASTY

Steps:

• Make the roasted tomato vodka jam: Preheat the oven to 375°F (190°C).
• In a large bowl, toss together the tomatoes, onion, serrano, olive oil, and salt. Spread the mixture on a baking sheet and bake until the tomatoes begin to soften and brown, about 40 minutes.
• In a liquid measuring cup or small bowl, whisk together the vodka and horseradish.
• Remove the tomatoes from the oven, pour the vodka mixture over, and stir to combine. Return the tomatoes to the oven and continue cooking until the mixture has thickened, about 20 minutes. Remove from the oven and let cool until ready to use. Leave the oven on.
• Make the black pepper candied bacon: Line a baking sheet with foil.
• Arrange the bacon in a single layer on the prepared baking sheet. Transfer to the oven and cook until the bacon strips begin to curl at the edges, about 10 minutes.
• In a small bowl, whisk together the maple syrup and black pepper.
• Remove the bacon from the oven and brush with the black pepper syrup. Return to the oven and continue cooking until the bacon begins to crisp, about 15 minutes. Remove from the oven and let cool until ready to use. Leave the oven on.
• Make the spicy chicken burger: In a large bowl, combine the ground chicken, Worcestershire sauce, celery salt, and garlic powder. Use your hands to mix until just combined, then divide into 4 equal portions.
• Heat a large skillet over medium-high heat. When the skillet is hot, add the olive oil. Use your hands to press each chicken portion into a thin patty, then add to the skillet, working in batches if needed to avoid overcrowding. Cook until the patties are golden on the bottoms and the edges are crispy, about 3 minutes, then flip and cook until golden brown on the other side, about 3 minutes more. Drizzle each patty with ¼ teaspoon hot sauce.
• Assemble the burgers: Place the intact burger buns on a baking sheet. Brush the top of each bun with the beaten egg and top with the celery seeds. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
• Thread 1 cornichon and 1 cherry onto each of 4 toothpicks.
• Open the buns and spread 2 tablespoons of tomato jam on the bottom halves, then top with a chicken patty and 2 slices of candied bacon. Place the top bun on top and skewer each burger with a cornichon and tomato toothpick. Serve with a bloody mary.
• Enjoy!

SPICY BLOODY MARY MIX

Steps:

• Mix the tomato juice, beef consomme, Worcestershire sauce, lemon juice, hot pepper sauce, celery salt, and black pepper together in a pitcher; chill.

THE ULTIMATE SHAKEN BLOODY MARY

Steps:

• Pour the tomato juice, hot sauce, Worcestershire sauce, dill, seafood seasoning, celery salt, and vodka into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into ice-filled glasses, and garnish with cornichons to serve.

SPICED BLOODY MARYS

Steps:

• Put all the ingredients, apart from the ice, into a blender. Blend until they're all well mixed and the tomatoes are pulpy. Divide the ice between 4 glasses, pour the mix over the top and serve.
• Put all the ingredients, apart from the ice, into a blender. Blend until they're all well mixed and the tomatoes are pulpy. Divide the ice between 4 glasses, pour the mix over the top and serve.