Ancho-Spiced Bloody Mary

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As I mentioned in my post yesterday, I was inspired to make an ancho chile pepper infused vodka, by the discovery of Ancho Reyes, an ancho chile liqueur. I wasn’t inspired to make a chile pepper liqueur, but a vodka, on the other hand, was really intriguing to me.

I proceeded to make the ancho, chipotle, and coffee flavored vodka, and waited one week. It was finally time for the unveiling.

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The vodka has a beautiful reddish-brown color to it, and had a nice chile pepper aroma. I decided to keep things simple, and just mix this home-made vodka with a bloody Mary mix I enjoy, which is called Zing Zang.

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So here’s what I did:

Ancho-Spiced Bloody Mary
To make 1 drink

Lime and Salt for the rim, if you like your bloody Marys salted
2-4 ounces of the vodka, strained
Your favorite bloody Mary mix
Spear of jicama, optional
Garlic-stuffed olives, optional

Run a slice of lime over the rim of the glass. Sprinkle some salt in a small plate, and dip the top of the glass into the salt.

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Then add your preferred amount of the ancho-infused vodka.

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Fill up the rest of the glass with the chilled bloody Mary mix. Actually, if you prefer, you can include ice before you begin making the drink.

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For fun, I added a spear of jicama.

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As well as a few jalapeno slices and garlic-stuffed olives.
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verdict: This was a surprisingly successful vodka experiment! The bloody Mary was fabulous. The next time I might add two more chipotle peppers, and definitely include coffee beans. Unfortunately, I can’t think of any other drink that this vodka would be good in, but perhaps some of you have some suggestions?

Hair of the Dog Breakfast

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Not that I would ever need a hair-of-the-dog kind of breakfast (!) but this is it for me if I was ever in need of one. What’s better than eggs, liver, onions, and all of that topped off with a bloody mary?!!!

Now I promised there would be at least one liver post in 2013, and this is it. I happen to be a fan. Maybe some of you should give it a try, after all, it’s really inexpensive!

I think liver and eggs are the only reasons I made it out of college alive, because they were all I could afford. Eggs were cheap, and a carton of beef liver cost under a dollar and could stretch me three meals. (This was back in the 70’s.)

These days, eggs are a little more expensive, but liver is still cheap.

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I prefer beef liver with my eggs, as opposed to chicken liver, which I use only to make pâté. I prefer the texture of beef liver, and the servings are good-sized. So here’s what I did the morning after my last holiday hurrah:

Liver and Eggs
to serve 2

3 tablespoons butter
1 onion, halved, then sliced
2 tablespoons butter
2 “slabs” beef liver, blotted dry on paper towels
2 eggs, or 4, if you prefer

Heat the butter in a large skillet over medium-high heat. Cook the onions until they are nice and brown, about five minutes; place them in a bowl and keep warm.

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Heat 2 more tablespoons of butter in the same skillet and cook 2 slices of liver. Give them at least a minute on one side, then turn them over. I usually turn down the heat slightly and cook a little more on the second side. I like mine rare, but I don’t want the liver too seared on the outsides, with raw insides.

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Remove the liver to a plate, and then cook the eggs; there should be enough butter in the skillet to cook them. If not, add a little more butter.

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To serve, place a liver slice on a plate, put your cooked egg next to it, and top everything with the onions. Don’t forget the bloody mary!