Bacon Bloody Mary

Nothing starts off a day of smoking large quantities of meat like a nice spicy bloody mary.  Since this is a pork blog I figured I had to switch things up a bit, hence the bacon.  As a note, I can never bring myself to use a bloody mary mix so I always end up making my own vegetable puree and season it myself, I feel this always ends up with better results.  We figured that as a nice twist we could add a nice thick cut of bacon to use as a stirrer in addition to a few pieces blended in to the mix.  The salty smoky nature of the bacon is a nice complement to the spicy bloody mary.

Bacon Bloody Mary

5 large tomatoes
3 carrots, peeled
4 fresno peppers, stemed
1 1/2 cups reserved cooking water
1 tablespoon worchestshire sauce
4 tablespoons apple cider vinegar
3 cloves of garlic, diced
2 lemons, juiced
2 tablespoons of chile infused oil
3 tablespoons ground black pepper
1 tablespoons ground fennel
3 tablespoons salt
2 pieces of bacon plus one for each glass

Boil the vegetables until the tomatoes are tender.  Remove the vegetables and peel the tomatoes.  Sautee the bacon to taste, dice two strips. Combine all the ingredients (except the water) in a blender and blend until it is a thick smooth puree.  Slowly add the water until it has thinned out to the desired consistency.  Add your choice of vodka.  We used two different vodkas: Qino One, an excellent Vodka from France made from the Quinoa grain and also Kiev Vodka, a classic example of Eastern European vodkas.

Comments

[hudson]

speaking as one of the people who had one of the pictured bloody maries (I think mine was the big one on the left) I have to say that this is a must-try recipe for any aspiring breakfast-drinker.