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hot dog bun french toast and stock pot bloody marys

June 6, 2010


All kinds of crazy!  First, I tried, and supremely failed, to make hot dog buns on Friday.  I followed a recipe I found online, which was accompanied by amazing looking pictures, and I’m not even going to bother to reproduce it here because I’m so disappointed that I couldn’t make them.  I’m sure the recipe was fine (someone at least has made hot dog buns by hand) but I should have been warned by the fact that hot dog buns are in none of my bread books, that they are quite hard to make.  That’s what I’m telling myself anyway. So they came out like this: Don’t look at them too carefully. G made me feel better by:

  1. Reminding me that hot dog buns are really meant to be store bought…how else do you get the extremely fluffy texture filled with childhood memories? 
  2. Suggesting that we use the buns to make french toast on Saturday morning. These tasted pretty good, although they do, I know, look slightly like chicken breasts…
  3. Making me the awesomest bloody mary ever.

And this (point three) is the real subject of this post, because who will ever really find themselves wanting french toast made of hot dog buns?  

So, G’s been telling me for a long time that he has a great bloody mary recipe.  And I got to taste and help make it yesterday when he made a huge batch to donate for a friend’s benefit brunch party.  Yes, we made bloody mary mix in a large soup pot.  Really it’s the only way to make them, I’ve decided, since if you have one bloody mary, you’re definitely going to want another.  We poured the extra mix that didn’t get sent to the brunch into cleaned Maker’s Mark containers.  They’ll probably keep under a week, but I can’t tell you how long since ours was gone in a day.  The ingredients in G’s mary mix included three different kinds of hot sauce: Louisiana hot sauce, Sriacha–aka ‘rooster sauce,’ and Valentina–an amazing Mexican hot sauce that is very versatile to cook with.  It also had Guinness beer and we added Old Bay in honor of our recent trip to DC.  

To serve the drink we saved a half of one of the squeezed lemons to rim a collins glass, which we dipped in a mixture of Old Bay, celery salt, and fresh ground pepper (just mix these ingredients around on a small plate to taste and stick the rim of the glass in it).  Fill with ice and add vodka then the mary mix.  Stir to mix.  We garnished them with lemon twists, but next time I’m breaking out the pickles and olives too.  And finally, serve with a snit (a three ounce serving of beer like Grain Belt Premium) because that’s how we roll in Minnesota.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

g’s ridiculously great bloody mary

note: this will made you quite a large quantity of bloody mary mix.  a stock pot sized amount to be precise.  you could try to half or quarter the recipe.  or you could just buy more vodka.

ingredients

8 teaspoons  Dijon mustard

1 tablespoon Sriacha

2 tablespoons Valentina

12 teaspoons prepared horseradish

8 tablespoons Worcestershire sauce

4 tablespoons A-1 sauce

4 teaspoons Crystal Louisiana hot sauce

4 teaspoons celery salt

3 teaspoons Old Bay

freshly ground pepper to taste

the juice of five large lemons

1 pint of Guinness beer

4 46-oz cans of V8 juice

directions

In a small bowl, mix the mustard, horseradish, Worcestershire sauce, and A-1 sauce. Pour the V8 into a large soup/stock/pasta pot.  Add the mix from the small bowl and the rest of the ingredients.  Stir to mix with a whisk.  Taste and add more of anything you want.  Pour into containers to keep in fridge.  See above post for serving suggestions.

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