BLOODY MARY SEASONING SALT RECIPES

Name: Bloody Mary Rim Salt
Prep time: 3 min
Total time: 3 min
Yield: 12 servings
Ingredients: 1/4 c. Kosher Salt; 1 tbsp. Celery Salt; 1 tbsp. Cumin; 1 tbsp. Granulated Garlic (not Garlic Salt); 1 tbsp. Smoked Paprika; 1 tsp. Black Pepper; 1/4 tsp. Dry Mustard Powder; 1/4 tsp. Dry Powdered Ginger; Fresh Lemon Or Lime Wedges

BLOODY MARY RIM SALT - THE PIONEER WOMAN – RECIPES ...

Bloody Mary Rim Salt - The Pioneer Woman – Recipes ... image

A bloody mary, properly loaded with all good things pickled, spiced, crunchy, and irresistibly munchy, is more than just a drink to me.

Provided by Brenda Score

Categories beverages side dish

Total Time 3 minutes

Prep Time 3 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 9

Ingredients

1/4 c. Kosher Salt
1 tbsp. Celery Salt
1 tbsp. Cumin
1 tbsp. Granulated Garlic (not Garlic Salt)
1 tbsp. Smoked Paprika
1 tsp. Black Pepper
1/4 tsp. Dry Mustard Powder
1/4 tsp. Dry Powdered Ginger
Fresh Lemon Or Lime Wedges

Steps:

In a small bowl, whisk together kosher salt, celery salt, cumin, granulated garlic, smoked paprika, black pepper, mustard powder, and powdered ginger. Store in a jar or container with a tight lid.To rim your glass when making bloody marys, place rim salt on a small plate. Rub the cut edge of a lemon wedge around the rim of a glass to moisten. Dip rim into the salt. Fill glass with your favorite bloody mary. Enjoy!

BLOODY MARY SEAFOOD PLATTER | SEAFOOD RECIPES | JAMIE ...

Bloody Mary seafood platter | Seafood recipes | Jamie ... image

I love this Bloody Mary and Marie Rose seafood mash-up – it looks and tastes super special.

Total Time 25 minutes

Yield 20

Number Of Ingredients 22

Ingredients

1 romaine lettuce
1 radicchio
1 iceberg lettuce
1 red chicory
2 ripe avocados
olive oil
4-5 slices of bread
400 g cooked peeled prawns from sustainable sources
90 g sweet brown shrimp from sustainable sources
240 g quality smoked salmon from sustainable sources
200 ml tomato passata
2 heaped tablespoons free-range mayonnaise
1-2 teaspoons Worcestershire sauce
2 shakes of Tabasco sauce
1 pinch of celery salt
2 lemons
2-3 heaped tablespoons creamed horseradish
1 swig of whisky, brandy or vodka
extra virgin olive oil
1 bunch of fresh dill (30g)
2 punnets of cress
1 heart of celery

Steps:

1. Unclick and trim the romaine, radicchio, iceberg and chicory and spread them face up over a great big board to make receptacles for all the seafood.
2. Put a griddle pan on a high heat.
3. Halve, destone and peel the avocados (or use a spoon to scoop out the flesh), then cut into quarters. Dress with olive oil, sea salt and black pepper, then add to the hot griddle pan for around 4 minutes, turning as you go.
4. Toast the bread in and around the avocado pieces, flipping when charred to make beautiful croutons.
5. Scatter the prawns and shrimps in and around the little cups – try and treat all the cups in roughly the same way if you can, then wind and drape over pieces of the smoked salmon.
6. Transfer the hot avocado to the board, clank it up and divide it between the cups. Roughly dice the toasts into 1cm pieces, then sprinkle over the board.
7. Add the passata, mayo, Worcestershire sauce, Tabasco, celery salt, juice from 1 lemon and the horseradish to a blender along with a splash of whisky, brandy or vodka.
8. Add a pinch of salt and pepper, followed by a lug of extra virgin olive oil, then whiz together. Have a taste, and adjust the seasoning, if needed.
9. Pour the dressing in and around the cups and finish with a wodge of dill and some classic old-school cress ripped over.
10. Remove the yellow celery leaves from the centre of the celery heart (saving the sticks for another day), slice up the root, then cut off the upper yellow celery leaves and sprinkle these all over too.
11. Drizzle with extra virgin olive oil, dot the platter with wedges of lemon, and you’re done. Serve any extra sauce in a little bowl on the side.

Nutrition Facts : Calories 119 calories, FatContent 7 g fat, SaturatedFatContent 1.2 g saturated fat, ProteinContent 8.4 g protein, CarbohydrateContent 5.4 g carbohydrate, SugarContent 1.6 g sugar, SodiumContent 1.1 g salt, FiberContent 0.9 g fibre

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In a small bowl, whisk together kosher salt, celery salt, cumin, granulated garlic, smoked paprika, black pepper, mustard powder, and powdered ginger. Store in a jar or container with a tight lid.To rim your glass when making bloody marys, place rim salt on a small plate. Rub the cut edge of a lemon wedge around the rim of a glass to moisten. Dip rim into the salt. Fill glass with your favorite bloody mary. Enjoy!

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1. Unclick and trim the romaine, radicchio, iceberg and chicory and spread them face up over a great big board to make receptacles for all the seafood.
2. Put a griddle pan on a high heat.
3. Halve, destone and peel the avocados (or use a spoon to scoop out the flesh), then cut into quarters. Dress with olive oil, sea salt and black pepper, then add to the hot griddle pan for around 4 minutes, turning as you go.
4. Toast the bread in and around the avocado pieces, flipping when charred to make beautiful croutons.
5. Scatter the prawns and shrimps in and around the little cups – try and treat all the cups in roughly the same way if you can, then wind and drape over pieces of the smoked salmon.
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10. Remove the yellow celery leaves from the centre of the celery heart (saving the sticks for another day), slice up the root, then cut off the upper yellow celery leaves and sprinkle these all over too.
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