4th of July Special
Happy early Independence Day!
The thing I’m most excited about this Fourth of July (besides having some great friends over) is that I plan to serve the BEST bloody mary in town. I found a small-batch, locally-made bloody mary mix a few years ago, and haven’t looked back since. This recipe is seriously "OMG" good, and the secret ingredient is MiddleBar Mary bloody mary mix. MiddleBar is a Los Angeles-based cocktail bar, restaurant and catering service with an amazing and eclectic line of food products, many of which can be found at Farmers’ Markets and at their brick-and-mortar location in Inglewood. Brunch and bloody's, anyone?
MiDDLEBAR BLOODY MARY
- MiddleBar Mary bloody mary mix
- Pour 1-2 shots of vodka into a glass, add MiddleBar Mary, mix and stir! Add more or less vodka and mix to get it to your liking!
- Don’t forget all of the fixings (celery, pickles, olives, etc.)
As if finding the perfect Mary mix wasn’t enough, you can also snag a jar of their delicious pickled veggies to garnish your the drinks with! Seriously, you’re welcome.
In addition to my bloody mary cocktail, I will be serving my favorite shrimp ceviche, which I discovered from my dear friend Debra (or, as her family calls her, Webby!). From the first time I made this for my family, it became an instant favorite. Once you make it, I promise it will be on your summer repeat list for sure!
- 1 Quart salted water
- ½ Cup + 2 Tablespoons freshly-squeezed lime juice
- 1 generous pound shrimp (Webby’s recipe calls for unpeeled, but I use pre-peeled and deveined shrimp)
- ½ Medium white onion
- ⅓ Cup chopped fresh cilantro and several sprigs for garnish
- ½ Cup ketchup
- 2 Tablespoon vinegar-y Mexican bottled hot sauce (I like Tapatìo )
- 2 Tablespoons olive oil
- Splash orange juice
- 1 Cup cucumber, peeled and diced
- 1 Avocado, diced
- ½ Teaspoon salt
- Bring 1 qt. salted water to a boil.
- Add 2 T. lime juice.
- Add shrimp, cover and return to boil.
- Once boiling, immediately remove from heat, set pot lid askew and pour off all liquid (carefully).
- Replace lid and let shrimp steam for 10 minutes.
- Spread shrimp out to cool completely.
- Toss shrimp with remaining ½ cup lime juice, then cover and refrigerate for 1 hour (at this point I cut shrimp into smaller pieces, but you can also leave whole).
- In a small strainer, rinse chopped onion under cold water, shaking off excess liquid.
- Add shrimp to bowl with chopped cilantro, onion, ketchup, hot sauce, olive oil, orange juice, and avocado. Mix gently, folding ingredients together, and season with salt to taste.
- Cover and refrigerate up to a few hours.
- Serve in martini glass or small bowl with tortilla chips and/or veggies on the side to scoop with (or, be like me and just use a spoon!).
- Garnish with cilantro sprig and a wedge of lime.