These were probably the best shrimp tacos I’ve had — at home, in a restaurant, or otherwise. I doubled-down on the corn tortillas for each taco, and heated them on a cast iron griddle with a little bit of canola oil. Then I added shredded jack cheese and the shrimp, and I let them continue heating on the griddle until the cheese was melted.
What could be easier than a Bloody Mary? Just pour some Bloody Mary mix and add some vodka, right? Not so fast. A great Bloody Mary needs to be made from scratch, and requires a few more ingredients. And if you want the BEST Bloody Mary, you need some Sriracha hot sauce. I also add a rim of kosher salt and Old Bay seasoning to the glass, which I now cannot live without.
This Bloody Mary recipe is for one cocktail. I usually make one at a time if I’m just making one or two, but you could also make a pitcher of Bloody Mary for larger crowds.
Sriracha Bloody Mary – What You’ll Need:
6 oz tomato juice
1 Tbsp cocktail sauce
1.5 oz vodka
1/2 tsp Worcestershire sauce
1/2 tsp Sriracha sauce
1/4 tsp Old Bay seasoning
dash (1/8 tsp) fresh ground black pepper
dash (1/8 tsp) salt
dash (1/8 tsp) smoked paprika
wedge of lemon & lime
Sriracha Bloody Mary – What You’ll Need To Do:
Fill a large glass (13-14 oz) half full of ice cubes and then dump the ice into a cocktail shaker.
Mix a tablespoon of kosher salt and Old Bay seasoning and distribute evenly onto a small plate. Rub a lemon wedge along the rim of the glass, and then dip the glass onto the plate of salt–Old Bay mixture and give it a quarter turn.
Add all the above ingredients into the cocktail shaker. Squeeze the juice from the lemon and lime wedge before adding them to the mix. Shake well for 15-20 seconds. Carefully pour the shaker contents, including the ice cubes, into the rimmed glass.
Garnish with green olives (preferably bleu cheese-stuffed) and a celery stalk.
This is a great chile relleno recipe that doesn’t involve battering and frying, which I would say is the most intimidating aspect of making chiles rellenos at home. Instead, Chef Bayless grills the stuffed chiles in corn husks in order to both steam them and hold in the contents. If you don’t know where to find corn husks, I’ve seen them both in Mexican grocery stores (obviously) or even the Mexican section of many supermarkets. Just don’t forget to soak them before use!
FUN FACT: Chiles rellenos translates to stuffed chiles.