Wasabi Bloody Marys Recipes

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WASABI BLOODY MARY WITH PICKLED LOTUS



Wasabi Bloody Mary with Pickled Lotus image

Provided by Ming Tsai

Time 8h55m

Yield 2 to 4 servings

Number Of Ingredients 25

32 ounces V-8 tomato juice or the equivalent
4 to 6 shots Absolut Citron (can make a virgin bloody, just add the juice of 1 more lemon)
1 lemon, juiced
1 tablespoon Worcestershire sauce
1 tablespoon naturally brewed soy sauce
2 tablespoons freshly grated wasabi, flash frozen or powder made into a paste
1 tablespoon horseradish
12 shakes hot pepper sauce
Pinch celery salt
Freshly ground black pepper
Ice
Lemon wedges
Pickled Lotus, for garnish, recipe follows
Wasabi Fried Onions, recipe follows
2 cups rice wine vinegar
1/2 tablespoon salt
1/2 tablespoon sugar
1 tablespoon turmeric powder
1 bay leaf
2 Thai bird chiles
1 large lotus root, peeled and cut into 1/4-inch disks
3 cups rice flour
1/2 cup wasabi powder
1 teaspoon ground white pepper
2 large red onions, sliced paper thin

Steps:

  • In a shaker, add tomato juice, vodka, lemon juice, Worcestershire, soy, wasabi, horseradish, hot pepper sauce, celery salt and black pepper with a few cubes of ice and shake vigorously. Check for seasoning. Serve in tall glasses filled with ice and garnish with pickled lotus. Serve with Wasabi Fried Onions.
  • In a small non-reactive saucepan, combine the vinegar, salt, sugar, turmeric, bay and chiles and bring to a boil. Add lotus and reduce heat to simmer for 20 to 30 minutes. Take off heat and let stand until cool, then transfer to a jar with a lid and refrigerate overnight.
  • Mix the flour, wasabi and white pepper in a large bowl. Add the onions and toss well until completely coated. Place onions in fryer basket, strainer or spider and shake off excess flour. Fry at 375 degrees for only 3 to 5 minutes or until golden brown. Drain on paper towels, season with salt and serve immediately.

WASABI BLOODY MARY



Wasabi Bloody Mary image

A different way to add some kick to those Bloody Marys. Don't forget to garnish with a celery stalk or pickled asparagus! Cook time includes chill time.

Provided by Malriah

Categories     Beverages

Time 52m

Yield 8 one cup servings

Number Of Ingredients 7

1/2 cup fresh lime juice
4 1/2 teaspoons wasabi
6 cups low-sodium V8 juice (V-8)
3 tablespoons Worcestershire sauce
1 1/4 teaspoons hot pepper sauce
3/4 teaspoon salt
1 1/2 cups vodka

Steps:

  • Combine lime juice and wasabi with a whisk, until wasabi dissolves.
  • Combine wasabi mixture, veggie juice, Worcestershire sauce, pepper sauce and salt in a pitcher; chill.
  • Stir in vodka and serve over ice.

ULTIMATE BLOODY MARYS



Ultimate Bloody Marys image

Provided by Ina Garten

Categories     beverage

Time 15m

Yield 6 servings

Number Of Ingredients 13

3 cups Sacramento tomato juice
2 (8-ounce) bottles clam juice, such Bumble Bee
1/2 teaspoon grated lime zest
1/2 cup freshly squeezed lime juice (3 to 4 limes)
2 teaspoons wasabi powder
2 teaspoons Tabasco Chipotle Pepper Sauce (see Cook's Note)
1 tablespoon Worcestershire sauce
1 cup good vodka, such as Grey Goose
Kosher salt and freshly ground black pepper
2 tablespoons Old Bay Seasoning
1 lime wedge, plus 6 lime slices, for garnish
18 large pimento-stuffed olives, such as Sable and Rosenfeld
6 cooked and peeled jumbo shrimp, with tails on

Steps:

  • In a large pitcher, stir together the tomato juice, clam juice, and lime zest. In a small glass measuring cup, whisk together the lime juice and wasabi powder and add to the pitcher. Stir in the Tabasco, Worcestershire, vodka, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Spread the Old Bay Seasoning on a small plate. Moisten the rims of six highball glasses by running a lime wedge around the edge of each glass and dip the rims in the Old Bay Seasoning. Set aside to dry.
  • Fill the glasses half full with ice and pour in the Bloody Mary mixture. For each drink, add 2 or 3 olives threaded on a 6-inch skewer, then place one shrimp and one slice of lime on the rim of each glass. Serve cold.

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