FoodFash

Adventure Begins in the Kitchen

The Ultimate Bloody Mary {Seriously}

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Perfect Bloody Mary

I’m asked often why I started FoodFash.  The truth is, there’s a variety of reasons and the reason or reasons I choose to share are completely dependent on the audience and whether or not I want the conversation to continue.  But what I’m going to share with you now, and I promise this is going to segue into the beauty of a bloody mary pictured above, is one of the reasons why I continue to create.  And it’s because I’m fastidious.  And as much as I enjoy new life experiences, I enjoy making them my own even more.

Bloody Mary Ingredients

Last weekend, I ordered the most ridiculous bloody mary ever.  It was 40 dollars worth of out-of-control.  Sure it had some usual suspects like bacon and peppers.  But it was also topped with sushi, pork belly, a grilled cheese, and the list goes on.  And though I wouldn’t have traded the experience for any other {it’s what led me to create this post,} it was of the most disgusting bloody marys I’ve ever tasted.  The mix was sweet, the toppers were heavy, the portion was nap-inducing – it was unfinishable.  I knew could do better. And I did.

Bloody Mary Garnish Ideas

The recipe below is for the bloody mary of my dreams: light, not sweet {at all}, slightly spicy, and a solid horseradish kick.  I don’t want to feel sick ever, but especially after a brunch cocktail.  And I want enough damn toppings to last through the entire drink!

Suggested toppers:

  • Bacon!
  • Shrimp
  • Smoked Oysters
  • Pickled Okra
  • Pickled Asparagus
  • Giant Spanish Olives
  • Cornichons ({pickles}
  • Maldon salt {for rim}

P.S. Celery to a bloody mary is like honeydew to a fruit salad – nobody wants it.

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Stuffed Sirloin: Spinach, Artichoke & Feta

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Spinach Artichoke Feta Stuffed Sirloin Steak 2

Spinach, artichoke, and feta is an all-time favorite combo of mine.  Pizza, pasta, omelets, whatever the vehicle, this trifecta is sure to win me over {and I bet it would win you over, too}.

Spinach Artichoke & Feta

It’s shocking, really, how long it’s taken me to pair meat with such an established love.  But tonight, it happened.  I whipped out the tenderizer and fancy skewers and stuffed, stuffed, stuffed that sirloin.

Stuffed Sirloin Steak

What came out of the oven resembled little, tender meat “tacos” bursting with veggie flavor and a hint of tangy feta.  What’s more, this recipe is easily multiplied for more servings and stores wonderfully for lunch the next day!

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Vegan Mashed Potatoes With Garlic Chives

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Vegan Mashed Potatoes

My entire life, I’ve been fooled into thinking that mashed potatoes take so long to make and are so special that they are a side reserved only for Thanksgiving and Christmas.  And even after years of being one of the kitchen leads during the holidays {knowing that mashed potatoes are not tough} they still feel like a special occasion thing.

Boiled Potatoes

With that said, nothing particularly special happened today to warrant mashed potatoes.  I’m about to finish my first restaurant project {the construction portion}. And I’m about to head to Italy for the trip of a lifetime.  But nothing out of the ordinary happened that called for mashed potatoes today.

Mashed Potatoes

But as I wandered around Whole Foods after yoga {an atypical 40-ish minutes of wandering}, I kept thinking about potatoes.  And not quite the holiday potatoes I’m accustomed to, but vegan potatoes with garlic chives that I would later confuse by pairing with a steak.  Vegan potatoes with garlic chives that my steak-eating roommate said was the best part of his meal.

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Avocado Cream for Quesadillas

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Veggie Quesadillas with Avocado Cream 2

It’s been quite some time since I’ve done the quesadilla thing. The beany, cheesy, spinachy quesadilla thing that makes me all sorts of happy.

Vegetarian Quesadilla

And tonight, the quesadilla thing got even better because I didn’t go for a typical dollop of sour cream.  And maybe it’s because I couldn’t {for the life of me} find the sour cream at Whole Foods.  So I headed to the Greek yogurt area, grabbed a small 2% plain, and headed to the produce department.

Avocado Cream

It was there I found the tiniest, ripest avocado that I would later season and whip with yogurt to make my new favorite thing to dollop.

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