My garden went bonkers last year, especially in the tomato department. I’ve made salsas, sauces, sliced them, diced them and cooked with them every which way you could possibly think of.
But the one thing I didn’t do with them was juice them. Until the idea of the ultimate Bloody Mary came to me…fresh tomato juice, I mean just juiced tomato juice. Can you imagine?
Using my very favorite juicer, the Breville Fountain, (and if you didn’t know already, Williams-Sonoma is the place to find this fine appliance), I began juicing the tomatoes. This particular Breville Fountain has a dial on it so you can bring down the speed on the juicer, so for soft fruits like tomatoes, I dialed it down to a 1. Perfect.
I added some jalapenos from my garden as well. Then the lime went in. With everything juiced, it was time to season it up!
Horseradish, Himalayan pink salt, celery salt, freshly ground smoked pepper, a little Worcershire, garlic and onion powder…then add a fresh sprig of rosemary, speared with olives and cocktail onions, a crisp piece of bacon and of course, the mandatory celery stalk and voila, the Ultimate Bloody Mary!
It’s soft shell crab season in many parts of the US right now and if you haven’t taken advantage of that yet, I strongly recommend doing so!
Sweet, delicate crab meat is so delicious. It’s also an excellent source of nutrients, protein, and those important Omega 3s. Crab is also a low-risk seafood for mercury — great news!
Now back to the crab boil.
Your family is going to love you for fixing a crab boil for dinner. Involve the children by asking them to lay down a tablecloth of newspapers and to put down a stack of extra napkins.
The kids can also help you with the prep for this meal, no matter what their ages.
Here’s what you need for your basic crab boil: a large pot (maybe two depending on how many people you are feeding), tools for getting the meat out of the crab shells, cold white wine and/or beer.
How do you do a crab boil? Let us know on our Facebook page!