Bloody Mary Bites: Big Red Kitchen is 3!

These may be the new Jell-O shot. Only healthier. Most recipes call for simply soaking the tomatoes in vodka but I took it a step further by adding all the flavors of a Bloody Mary. What a way to toast Big Red Kitchen’s third Birthday. I celebrate it as a birthday and not an anniversary anymore because once BRK was born a new me was born too. My creativity was fostered, my identity blossomed, and many new friendships were born. It’s kinda funny, for Christmas my brother-in-law made us all really cool nameplates, one for each of us with our names on them. What do you think mine said? Here is a hint: not Robin Sue. Mine said Big Red Kitchen! I love it. I am Big Red Kitchen and Big Red Kitchen is me. But I made it here because of friends like all of you, so thank you for reading, commenting, and cheering me on even though on some days all I really wanted to do was hit delete!

Let’s make some Bloody Mary Bites, shall we?

To really make these shine and absorb the vodka mix, we must first remove the skins. Don’t roll your eyes it is really easy. Took me 15 minutes and that was with stopping to take photos. Using a sharp paring knife, cut a small “x” at the non-stem end of the tomato.

Have a medium sized pot of water boiling and another bowl of ice water on your counter ready to go. Using a spider or a large slotted spoon, lower the spoon filled with some tomatoes down into the water and count to ten, you will see the skins split. Immediately drop the tomatoes into the iced water. Continue until all the tomatoes have been blanched. Drain the tomatoes and pinch the stem end of the tomatoes and watch them pop from their skins. A few may be shy and need some coaxing. That simple.

Then place the skinless little guys in the vodka bath for 2 hours. Drain and serve with a dish of salt and pepper for dipping. I think you will love my addition of the celery in this.

Bloody Mary Bites
2 pints grape tomatoes
2 cups celery cut into bite-sized pieces
1 cup vodka
zest of one lemon
juice of 1/2 lemon
1-2 tsp Tabasco sauce, depends on how hot you like it
2 shakes of Worcestershire sauce
2 heaping T. sea salt and black pepper mix

Using a sharp paring knife, cut a small “x” at the non-stem end of the tomato. Have a medium sized pot of water boiling and another bowl of ice water on your counter ready to go. Using a spider or a large slotted spoon, lower the spoon filled with some tomatoes down into the boiling water and count to ten, you will see the skins split. Immediately drop the tomatoes into the iced water. Continue until all the tomatoes have been blanched. Drain the tomatoes and pinch the stem end of the tomatoes and watch them pop from their skins. A few may be shy and need some coaxing. Then mix the vodka, lemon juice and zest, Tabasco, Worcestershire, tomatoes, and celery in a 9×13 inch dish up to 2 hours, refrigerated. Drain and serve with toothpicks and a dish of salt and pepper for dipping. To make your own salt and pepper dip, mix equal parts sea salt and fresh ground black pepper. Serves 12.

Serving Suggestions: You will definitely want to serve these along with some crackers and cheese, olives, nuts, and other noshes. Served alone, you will have very sloshed guests. Also nice threaded on toothpicks with a cube of cheese. You may also serve them as I have in the photos by dipping the rim of a martini glass in the vodka marinade then again in the salt and pepper blend. Gently arrange the tomatoes and celery bits in each glass and place around your party room. Provide toothpicks nearby.