The Bloody Mary

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The Bloody Mary. I’m not a big cocktail drinker. Generally, I prefer a glass of wine. However when I do indulge I generally go for one of the classics. In my view, they don’t come more classic than this. It is easy to see why it is one of the great classics. It is that great combination of Tomato, chili and Worcestershire sauce which makes it so. Not forgetting the vodka of course. Simple and brilliant. No one really knows how it became to be invented but it seems likely to me to be something to come out of prohibition era New York. Which, could also go some way to explain the name (all those gangsters and their molls). Whenever I make one I always imagine a smokey, art deco, prohibition era New York gin joint and the shady characters that go with it. Wonderful.

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Here’s a tip for you: Store vodka in the freezer (it won’t freeze).

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The Great Mexican Breakfast

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“Breakfast is a popular part of the day in Mexico, and with so many different treats on offer, it’s easy to see why. Back in London, fried eggs on tortillas bathed in a spicy tomato sauce or Mexican scrambled eggs make the perfect lazy weekend eating – and both beat the biggest hangovers.” – Thomasina Miers, Mexican Food Made Simple.

Sunday morning. I fancy something different. Flicking trough my library I came across this, The Great Mexican Breakfast from my current favourite TV chef Thomasina Miers of Masterchef and Wahaca fame. I only came across the television series Mexican Food Made Simple quite recently and was blown away by it.

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Most of what I need. Like everything I do, I adapt to what I have available. So this will differ from the book. Basically, tinned tomato, chilli, egg, onion, garlic and cheese.

Mexican Breakfast (3)

Bugger, I have no tarragon (“dynamite in this sauce”). In fact, I’m right out all my fresh herbs. I don’t even have frozen. So I’m going to use dried. I’m also leaving out the sugar (I’m diabetic). I’m also leaving out the lard (diabetes is enough, thank you very much). Chuck the onion, garlic and chilli in to a pan with a good slug of olive oil and soften. Then put in the tinned tomatoes and the dried herbs. Then comes a good bit. Going back to bet with a mug of tea for 20 minutes whist the sauce simmers on a low heat.

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Then comes what I rekon is a key, must have ingredient. One of the great, great classics and one of the great wonders of the culinary world. If there were to be a foodie version of Desert Island Discs then this would be one of my eight ingredients. In fact, like the works of Shakespeare, it might already be there.

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Worcestershire sauce. Widely used in Mexican cooking apparently. It’s easy to see why as we all know it compliments things like minced beef and tomato so, so well.

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Warm up a tortilla in a frying pan and put onto a plate.

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Then spread on the sauce. I think this is a good point to season with salt and pepper. Finally a fried egg and some grated cheese. The end result? Fantastic. Maybe I should have had two eggs?

Mexican Breakfast (8)

You, of course, won’t do this. You will do the original, which is so much better.