Bloody Mary From Leftover Sauce Recipe By Tasty

Steps:

• Season the onion, garlic, and celery with salt and pepper, and cook in a little oil until softened.
• Stir in the vodka and lemon juice.
• Add the can of chopped tomatoes, hot sauce, and Worcestershire sauce, then simmer for a few minutes.
• Add the sauce to a blender and whizz until smooth.
• Serving suggestions: This is a great replacement for any other tomato-based sauce. Use it as a pizza sauce, over pasta, or in a bake! Will keep in the fridge for up to one week!
• Enjoy!

Steps:

• Using water, moisten rim of a highball glass. Sprinkle 1/4 teaspoon celery salt on a small plate; dip rim into salt. Discard remaining celery salt from plate. Fill a shaker three-fourths full with ice. Place remaining ice in prepared glass. , Add vodka, juices, Worcestershire sauce, horseradish if desired, pepper, remaining celery salt and pepper sauce to shaker; cover and shake until condensation forms on exterior, 10-15 seconds. Strain into prepared glass. Garnish as desired.

Steps:

• Make the roasted tomato vodka jam: Preheat the oven to 375°F (190°C).
• In a large bowl, toss together the tomatoes, onion, serrano, olive oil, and salt. Spread the mixture on a baking sheet and bake until the tomatoes begin to soften and brown, about 40 minutes.
• In a liquid measuring cup or small bowl, whisk together the vodka and horseradish.
• Remove the tomatoes from the oven, pour the vodka mixture over, and stir to combine. Return the tomatoes to the oven and continue cooking until the mixture has thickened, about 20 minutes. Remove from the oven and let cool until ready to use. Leave the oven on.
• Make the black pepper candied bacon: Line a baking sheet with foil.
• Arrange the bacon in a single layer on the prepared baking sheet. Transfer to the oven and cook until the bacon strips begin to curl at the edges, about 10 minutes.
• In a small bowl, whisk together the maple syrup and black pepper.
• Remove the bacon from the oven and brush with the black pepper syrup. Return to the oven and continue cooking until the bacon begins to crisp, about 15 minutes. Remove from the oven and let cool until ready to use. Leave the oven on.
• Make the spicy chicken burger: In a large bowl, combine the ground chicken, Worcestershire sauce, celery salt, and garlic powder. Use your hands to mix until just combined, then divide into 4 equal portions.
• Heat a large skillet over medium-high heat. When the skillet is hot, add the olive oil. Use your hands to press each chicken portion into a thin patty, then add to the skillet, working in batches if needed to avoid overcrowding. Cook until the patties are golden on the bottoms and the edges are crispy, about 3 minutes, then flip and cook until golden brown on the other side, about 3 minutes more. Drizzle each patty with ¼ teaspoon hot sauce.
• Assemble the burgers: Place the intact burger buns on a baking sheet. Brush the top of each bun with the beaten egg and top with the celery seeds. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
• Thread 1 cornichon and 1 cherry onto each of 4 toothpicks.
• Open the buns and spread 2 tablespoons of tomato jam on the bottom halves, then top with a chicken patty and 2 slices of candied bacon. Place the top bun on top and skewer each burger with a cornichon and tomato toothpick. Serve with a bloody mary.
• Enjoy!

Steps:

• In a large pitcher, mix together the tomato juice, Worcestershire sauce, lime juice, celery salt, garlic salt, black pepper and vodka. Top with Frank's RedHot® and stir to combine. Refrigerate for at least 1 hour, or until ready to serve.
• Pour over ice and garnish as desired.
• Enjoy!

Steps:

• Blend tomatoes, Worcestershire sauce, hot sauce, lemon juice, and celery in a blender until smooth. Transfer tomato puree to a small saucepan, and season with salt.
• Cook over medium heat, stirring occasionally, until puree is reduced slightly, about 8 minutes.
• Pass through a fine sieve set over a bowl, pressing on solids to extract liquid; discard solids. Stir in the horseradish. (If not serving immediately, refrigerate in an airtight container up to 1 day.) Just before serving, garnish sauce with celery leaves, if desired.