Recipes : Recipe Detail

 Add Add to Recipe BoxEmail Send As Email Print Print Recipe

Bloody Bull Cocktails with Fried Elephant Garlic Chips

Instructions

For the Fried Garlic:
In a heavy 2-quart pot, heat the oil to 350 degrees F over medium heat.
Carefully skewer some of the sliced garlic onto the rosemary skewers. Carefully add the garlic-rosemary skewers to the hot oil and fry until golden brown and crisp, about 45 seconds. Remove with a slotted spoon and drain on paper towels. Season with salt ,to taste.
 
For the Bloody Bull:
Combine all the ingredients in a small pitcher and stir well to combine. Fill 2 tall glasses with cracked ice. Pour the cocktails over the ice and serve immediately with rosemary branches.
 
Yield: 2 drinks

Ingredients

  • FRIED ELEPHANT GARLIC CHIPS:
  • 6 cups canola oil, for deep frying
  • 1 cup very thinly sliced elephant garlic cloves (about 1/8-inch slivers)
  • 4 rosemary branches
  • Salt
  • BLOODY BULL COCKTAILS:
  • 1 cup tomato juice
  • 1/2 cup canned double-strength beef broth
  • 4 ounces vodka
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons minced garlic
  • 1/4 teaspoon hot red pepper sauce, or to taste
  • 1/8 teaspoon freshly ground black pepper

Recipe Helpers

Recipe Search Options

Recipe Categories

Prepared Recipe Searches

Recipe Search Tags

Tomatoes Salad Summer Bbq Jc100 Emeril 20-40-60 Kids Party Potluck Dip Thanksgiving Holiday Casserole English Sporting Event Family Sunday Dinner Emeril's Table Chocolate Syrup Puff Pastry Biscuits The Emeril Lagasse Show Simple Quick Sweden Breakfast Brunch Candy Valentine's Snack Barbecue Oven-baked Entertaining Veggies
Free Shipping Launch Offer