Spicy Bloody Mary with Muffuletta Skewers


·         1 to 2 pounds cherry tomatoes

·         3/4 cup vodka

·         2 lemons, juiced

·         1 tablespoon Worcestershire sauce

·         1/4 cup hot sauce (recommended: Tabasco), or to taste

·         1 tablespoon prepared horseradish

·         Pinch cayenne

·         Pinch coarse salt and freshly ground black pepper

·         Ice

Muffuletta Skewer:

·         4 skewers

·         1/4 pound pepper ham, cubed

·         1/4 pound mortadella, cubed

·         1/4 pound salami, cubed

·         1/4 pound provolone cheese, cubed

·         Pickled okra

·         Roasted red peppers

·         Large pitted black olives


Puree the tomatoes in a blender, then press through a fine sieve into a small bowl. Discard the solids.

Add the tomato puree and all the remaining ingredients to a pitcher. To serve, divide the mixture among 4 large glasses filled with ice. Garnish each drink with a skewer and serve.

Muffuletta Skewers:

Skewer the meats, cheese, okra, peppers, and olives in a desired fashion.

1 comment (Add your own)

1. Lynette wrote:
Cyndi A / Most of the photos have been doteorcd up a bit (-: I turn out fairly pretty kabobs, and here are a few tips.Be sure all pieces are cut to a similar shape size. On vegetables select ones that cook in about the same time. I often use green peppers, onions and cherry tomatoes (with the skins on). Don't pack the skewers too tight. You need some room for the heat to get up and around the foods. Turn carefully and not too often. I usually turn three times thinking of the food as square and with four sides to cook. As the food cooks and shrinks a bit, it gets harder to turn the kabobs. A grill basket with the skewers loaded in helps, but then it's two turns sides are less cooked and/or no black marks on sides.On other note if using wooden kabob skewers, be sure to soak them well in water. Otherwise, they'll burn.

Fri, April 27, 2012 @ 2:05 AM

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