hello this is chef john from food wishes comma with Bloody Mary burrata that's
right I tried to do a mash-up of a tomato mozzarella salad with a Bloody
Mary hoping that I would invent some kind of cutting-edge liquid salad but
after a few spoonfuls I realized I'd actually made gazpacho with a lump
abroad in it which was fine since while it was a little bit bizarre it was also
very very delicious so with that let's go ahead and get started with our Bloody
Mary base and for that we'll need a couple pounds of the sweetest ripe as
Tomatoes we can find which for me will be some of these beautiful heirloom
cherry tomatoes plus these gorgeous dry farmed earlier girls which we will go
ahead and cut the core out before tossing them in a blender and while the
early girl is one of the most delicious and sweetest tomatoes ever the skins are
extremely tough which is why we're gonna have to strain this after we blend it
and then besides our Tomatoes we will also add a little bit of sliced celery
since as you may know a little bit of bitterness always brings out the
sweetness and the other ingredients and then speak in a bittersweet we will add
a little bit of heat in the form of a red jalapeno also known around here is a
Fresno chili and then we'll also toss in a little touch of garlic all right like
just half of a small clove and then we'll finish this up adding a splash of
water before we proceed to blend this nice and smooth and I'm only adding a
touch since for my purposes I wanted this a little closer to a sauce than a
juice but if you're actually gonna make drinks with this which would be a great
idea you could add a little more but anyway we'll go ahead and blend that on
high until it's very very smooth at which point like I said we'll go ahead
and strain it and please do not be concerned about that pinkish color all
right that's just being caused by the billions of air bubbles in this and
you'll see as we strain this and add the rest of the ingredients and it's it's it
will get darker and darker and eventually it will be beautiful so we
will go ahead and pass that through a fine mesh strainer - like I said get rid
of all that tough skin and then once that's been accomplished we can proceed
to add whatever we consider to be Bloody Mary ingredients like for example some
freshly squeezed lemon juice as well as a very generous application of Worcester
and then after that I'm gonna add one nice big spoon of extra hot prepared
horseradish another key component in any proper Bloody Mary we will also do a
little shot of hot sauce or cayenne or both own if you're looking for a little
bit of a smoky element a little touch of Chipotle or smoked paprika would also
work well and that's it I'm gonna finish mine off with a ridiculously large
amount of fresh to the ground black pepper as well as a little bit of kosher
salt and we'll go ahead and take a whisk and give that a thorough mixing at which
point we should probably taste it and adjust which is exactly what I did and I
decided my needed a little more black pepper and horseradish and wishes your
sauce so I went ahead and toss those in gave it another stir and of course
another taste but please keep in mind you're gonna want to taste and adjust
this before you serve it when it's ice-cold since things really do taste
differently at different temperatures so if you're gonna serve something very
cold make sure you do your final seasoning adjustments once it's very
cold but having said that even at room temp we're gonna get it pretty close
here and then what we'll do once we're happy with that is go ahead and wrap
this up and pop it in the fridge for a few hours or until it's ice-cold okay
there's a reason Bloody Mary's are served on ice so I went ahead and wrap
that up and popped it in the fridge and while that's chilling let's go ahead and
talk burrata cheese and if you're not familiar with this stuff you really
should be it is nothing short of magical and when you lift it out of the brine it
really does look like a regular fresh mozzarella and that is pretty much what
the outside skin is but you'll see as you cut into this the inside is
extremely soft and creamy and kind of sorta to me looks like a brain and now
for some reason I'm thinking of lactose-intolerant Sambas but anyway let
me go ahead and sneak a little taste and if you like mozzarella and creamy things
you are gonna absolutely love burrata which of course begs the question should
we be covering this delicious subtle taste up with a Bloody Mary Mix and the
answer to that is I don't know but I do know that burrata pairs amazingly well
with a tomato salad which is exactly why I wanted to see what it would be like in
this so I went ahead and labeled some of my now ice-cold Bloody Mary bays
and then what we'll do after we transferred in a few ladlefuls of that
is go ahead and add in some of our amazing burrata cheese if which point we
can proceed to garnish this just like we would any fancy Bloody Mary which in my
case meant scattering over some sliced green olives as well as some sliced
celery for not only its flavor but also for a little bit of crunch and then
after that I also decide to add a little bit of sliced cherry tomato and a little
bit of a nod to the tomato mozzarella salad part of this equation and then
even though we added prepared horseradish to our Bloody Mary base I
also peeled the end of our fresh horseradish root so I could go ahead and
finely grate that over the top of my cheese okay the prepared stuff is a
little hotter and sharper while the fresh stuff has a little subtler burn
but with this incredibly intoxicating nose tingling aromatic aroma so I went
ahead and grated some of that over the top and I went ahead and garnished with
a nice leaf of celery and I probably should have stopped right there because
it really did look amazing but I wanted to finish this off with a little bit of
black pepper and a few drops of olive oil which I thought would make it look a
little more provocative but in hindsight it kind of just made the top look a
little bit dingy but anyway I'm probably overthinking this because that really
does not look bad so I went ahead and grabbed a spoon and dug in and the
tomato vegetable part of this really did taste like a Bloody Mary and my hope was
when I combined it with the cheese I would have sort of a new exciting liquid
version of a tomato mozzarella salad which I most definitely did not
accomplish okay as I mentioned earlier this really did taste like a Bloody Mary
flavor gazpacho with burrata cheese in it which ended up being sort of bizarre
and a little bit confusing but happily also very very delicious and what's kind
of funny here is my least favorite part of a Bloody Mary is actually the vodka I
mean don't get me wrong I like the buzz especially at like 11 a.m. but I really
don't love what that alcohol finish does to the other flavors which is one reason
why I think I enjoyed this so much but anyway having said that if you want to
try this with vodka go ahead I mean you are after all the macho
camacho of whether your good spot too is borracho
so feel free to go ahead and Russian that up if you want but anyway that's it
what I'm calling Bloody Mary Bharata mostly because I was not sure what to
call it alright sometimes in the kitchen we try to do things but we end up doing
other things which while not the same things are still very good things so I'm
gonna leave it up to you what to call this or how to describe it
but regardless I really do hope you give this a try soon so head over to food
wishes calm for all the ingredient amounts of more info as usual and as
always
you