Bloody Mary Brunch

The Best Bloody Mary

I’ve always loved a good cocktail and this Bloody Mary Brunch is no exception because it’s got it all. Not only are they known for being a fantastic hangover cure, restaurants around the world are now making them a meal by adding epic ingredients to the garnishment. It use to only incorporate a few vegetables like a stick of celery and some green olives but, now days, you can get just about anything and I’m going to show you exactly what I’m talking about.

1 box of frozen microwaveable Cheeseburger Sliders.

Bloody Mary Garnish’s

The last thing anyone wants, when they’re hungover, is difficulty so, in this Bloody Mary demonstration, I keep it simple by using a products that only take a few minutes to put together and cook. In these instances, the freezer section at your local grocery store can be your best friend; especially if you planned ahead and already have a box of microwaveable goodies in your ice box. In this post I use White Castles cheeseburger sliders(which I’m, in no way, affiliated), but you can use all kinds of things. Jalapeno Poppers, Bagel Bites, Jimmy Dean Breakfast sandwich’s, cheese sticks or pizza pockets are just some examples.

Now when it comes to the Bloody Mary mix, I do like them bold and spicy. One of the best mix recipes that I have ever come across, and again I’m not affiliated with, is made by Zing Zang. I’m pretty sure it can now be found in every grocery Walmart around the world. I’ve used it to make my Red Beer and it’s amazing to cook a roast in.

I use pickle juice and Tajin to salt and spice the rim of my glass. Tajin is used in my Mangonada Recipe and I’ve got a pic of what it looks like in that post. It has a wonderful blend of dehydrated and ground chili peppers, sea salt and lime juice so, it’s perfect for any Bloody Mary recipe.

Bloody Mary Brunch Ingredients:

1 glass Ice
3 oz Vodka
8 oz Bloody Mary Mix
3 tbsp Pickle Juice
3 tbsp Tajin, spicy salt
1 pc Bacon, cooked
1 stick Celery
2 Slider Cheese burgers
1 Pickle, small
2 Queen Pimento Green Olives

I use shish kebab sticks for skewers and straws for Drinking these Bloody Mary Brunch cocktail’s.

How to Make Italian Sausage

Easy Italian Sausage

You’re going to love learning How to Make Italian Sausage. This is, of course, a sweet and spicy recipe that can be easily adjusted to your specific tastes and, most importantly, reveals the secret to actually making it taste like sausage instead of just seasoned ground pork.

The secret lies in 3 places. First, the sausage has got to have a 2 to 1 ratio; 2 parts meat and 1 part Fat and in this particular case it’s 2 parts Pork Picnic Shoulder Muscle(which is very tender) and 1 part Bacon or Fat Back. If you’re wondering what Fat Back is, it’s just exactly what it sounds like; the Fat in the back of the pig; which is where bacon is derived from anyway so why not just use bacon. Plus, for me personally, I can’t get Fat Back where I live without ordering a minimum of 60 lbs and I’ll never make that much sausage.

The Second secret is the ingredients. This means any kind of sausage you want to make, whether it be Breakfast, Italian, or Chorizo etc., will all depend on the ingredients, or seasonings, going into the 2 to 1 ratio.

The Third thing is all about the binder. The binder is what fuses the meat and ingredients together and keeps them from falling apart. I’ve also found that it’s a big part of the the seasoning which also effects the performance in the sausage when it cooks.

For example: Most Italian Sausage recipes add a red wine and vinegar combination as a binder, which is fine, but this creates a bitter taste so you have to compensate with a sweetener, like sugar. But I have found that Corn Syrup works even better and I add Vegetable Shortening. Why the Shortening? Cooking the sausage without it leaves the meat very dry. It leaves an added quality to the sausage that improves the flavor and adds a moist tenderness to the meat when it’s done.

If you’re interested in more of my recipes with sausage in them, check out my Egg Noodle Lasagna and my Spaghetti with Meatballs.

Italian Sausage Ingredients:

2 lbs Pork shoulder Cusion Meat
1 lbs Bacon
6 Garlic Cloves, finely chopped
1/4 cup Fresh Parsly, chopped
1 tbsp Fennel Seed
1 tbsp Italian Seasoning
1 tbsp Paprika
1 tbsp Red Chili Flakes
Salt and Pepper to taste, approximately 1/2 tbsp of each

Binders

1/3 cup Corn Syrup
1/4 cup Vegetable Shortening

Be sure to watch the short video tutorial and I will show you exactly how to make this Italian Sausage.

Jamaican Jerk Chicken Recipe

The Best Jerk Chicken

This Jamaican Jerk Chicken is one of those phenomenal recipes that just pops so much, everyone will be asking for the recipe. It is a little bit spicy but the heat can be completely controlled so that you can dial this in to your specific tastes by swapping out different peppers and lowering the Chile and cayenne content in the Jerk Seasoning.

If you’re interested in other Chicken recipes be sure to check out my Beer Can Chicken and my Cantonese Chicken recipes.

How to make Jamaican Jerk Chicken, video tutorial by PoorMansGourmet.

Jamaican Jerk Chicken Ingredients:

1 Chicken or equal portions (4 breasts etc)
6 Green Onions, chopped
3 Scotch bonnet chili peppers or Habaneros Peppers, chopped
1 1″ piece Fresh Ginger, chopped
3 Garlic Cloves, chopped
2 tbsp Jerk Rub Seasoning
1 tbsp Soy Sauce
1 tbsp Honey
1/4 Olive or Vegetable Oil
1 tbsp Apple Cider Vinegar
1 Lime, freshly squeezed
Salt and Pepper to taste

JERK RUB SEASONING
2 1/2 tsp Allspice or Five Spice Powder
1/4 cup Salt
2 1/2 tbsp Garlic Powder
2 tbsp Brown Sugar
1/2 tbsp Chipotle Chile Powder
1 tsp Ground Cloves
1 tbsp Thyme Leaves, dried
1 tbsp Ground Black Pepper
2 tbsp Cayenne Pepper
1/2 tbsp Ground Cinnamon

Be sure to watch the short video tutorial and I’ll show you just how easy this Jamaican Jerk Chicken is to make.