Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

About Me

My Photo
The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
View my complete profile


Powered by Blogger.
Sep 4, 2012

Bloody Mary Tomatoes

Libations used: 2 tsp vodka
Libations left over: Plenty, so make some Bloody Marys...
Still not in a cooking mood, everyone.  It's summer and I want to be lazy, although my friends don't really understand my interpretation of lazy because it involves working long hours, socializing and writing 2 blog posts a week...

Anyway, I had a work reunion a couple of weekends ago and everyone was tasked with bringing something to eat or drink.  Well, of course I always manage to combine the two!  I wanted something quick and easy that didn't require turning on the oven, and these Bloody Mary Tomatoes from Good Food Stories fit the bill.  I added a little bit of salt on top, because I felt they needed a little more flavor.  Feel free to add some pepper or more hot sauce if you want an extra kick.  They're perfect for BBQs and parties because of the large quantity of small bites they make, and you don't have to worry about them sitting out for a bit.  They would also be a great addition to a boozy brunch, especially if you're doing a Bloody Mary Bar.

Bloody Mary Tomatoes - makes about 50-60
  • 4 celery stalks
  • 2 tsp vodka
  • 1 tsp horseradish
  • 1/2 tsp hot sauce (I like to use Tapatío)
  • 1/2 tsp Worcestershire sauce
  • 1 pint grape tomatoes
  • Zest from 1 lime
  • Salt, to taste
- Dice the celery and add to a medium bowl.
- Add the vodka, horseradish, hot sauce and Worcestershire sauce and combine well.
- Let the mixture sit at room temperature for an hour, or in the fridge overnight to let all those flavors marry.
- Slice the tomatoes in half lengthwise and use your finger or a small measuring spoon to scoop the seeds out.
- Pour the celery mixture through a mesh strainer to drain any excess liquid.
- Fill the hollowed out tomatoes with small scoops of the celery mixture.
- Sprinkle some of the zested lime peel and salt on top of the tomatoes.