BILL'S BLOODY MARY
San Francisco Chronicle South to North columnist Jacqueline Higuera McMahan borrowed this recipe from Life magazine photographer Bill Bridges. While it's excellent at holiday parties, it's equally as good the morning after.
INGREDIENTS:
- 5 ounces good tomato juice
- 1 1/2 ounces fresh orange juice
- Juice of 1 lime
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Pickapeppa sauce from Shooter's Hill
- 1/2 teaspoon Tabasco
- 1 to 2 drops Angostora bitters
- Freshly ground black pepper or 1 piquin chile, crushed
- Pinch of sea salt
- 3 ounces 90 proof or better tequila
- 2 celery sticks with some leaves, trimmed to fit glasses (optional)
- Crushed ice
INSTRUCTIONS: Stir or shake all of the ingredients, except the tequila, celery sticks and ice in a cocktail shaker or pitcher. You can do this ahead of time and just keep it chilled in the refrigerator.
When ready to serve, add the tequila and shake or stir again. Pour over ice in short glasses. Garnish with celery.
Makes 2-3 cocktails.
COCONUT-LIME SHRIMP WITH MANGO-JALAPEÑO DIPPING SAUCE
From the Tostitos Fiesta Bowl Ultimate Tailgate Cook-off (finalist Jim Stansberry)
Dec. 27, 2000
Shrimp:
- 1/2 bag coarsely crushed Tostitos With a Hint of Lime tortilla chips
- 7 ounces shredded coconut
- 1 cup flour
- 1/2 bottle Corona beer
- 1 tablespoon freshly squeezed lime juice
- 1 cup canola oil
- 16 jumbo shrimp, shell removed and deveined
Sauce:
- 1 large mango, ripe
- 4 jalapeños, cooked, seeded and chopped
- 2 tablespoons canola oil
- 1 tablespoon rice or red wine vinegar
- 1 tablespoon onion
- Juice from 1 orange
- 1 coconut (optional)
To cook shrimp: In a medium bowl, mix Tostitos crumbs and shredded coconut. Pour mixture onto a plate and set aside.
In a medium bowl, mix flour, beer and lime juice by hand until blended and lump-free.
In a medium skillet, heat canola oil.
Dip shrimp in beer batter and roll in Tostitos-coconut mixture until heavily coated. Place shrimp in hot oil and cook for 3 to 5 minutes on each side.
Remove shrimp from oil and pat with paper towel to remove excess oil.
To prepare sauce: In a food processor or blender, mix all the sauce ingredients except coconut until blended. Cut coconut in half and fill with dipping sauce, or serve sauce in a small bowl.
Makes 8 servings.
PARTY GUACAMOLE
- 4 avocados, seeded and peeled
- 2 tablespoons lemon juice
- 1 clove garlic, crushed
- 1 tomato, finely chopped
- 1/4 cup finely chopped onion
