Dinner tonight:
Venison steak with Bloody Mary sauce, risotto with spinach, and honey-ginger carrots. And, for dessert, grilled grapefruit!
Bloody Mary Sauce
1 tbsp olive oil
1 14 oz can diced tomatoes with oregano, garlic and basil, drained (reserve juice)
¾ c Bloody Mary mix
1oz vodka
Additional spices, if desired*
Heat olive oil in a small saucepan. Add drained tomatoes and saute about 5 minutes, until tomatoes start to break down.
Add Bloody Mary mix, vodka and any desired additional spices. Simmer until thickened to desired consistency. I also pulsed the sauce a few times with a stick blender to make it more thick/less chunky.
Serve over steak, pasta, eggs, etc.
* I've got a “Bloody Mary Sprinkle” that I keep on hand to give a little extra flavor to store-bought mix. It's made from 2 parts celery salt, 1 part onion powder, 1 part garlic salt, ½ part ground coriander and ¼ part dried pepper flakes of choice.
For the grapefruit, I cut it into wedges and coated each with brown sugar. We tried grilling them two different ways: right on grill and wrapped in a foil packet. Directly on the grill worked better. It heated through faster, and the sugar caramelized better and got kind of crunchy around the edges.
