Grilled Bloody Mary Recipes

Steps:

• Combine all ingredients, except celery spears, in a small pitcher, pour into large glasses filled with ice and garnish with celery spears.

Steps:

• Combine all ingredients in a small pitcher, pour into 2 large glasses filled with ice and garnish with celery spears and slivers of jalapenos.

Steps:

• Mix together the sherry, vodka, vegetable juice, horseradish sauce, tabasco, worcestershire sauce, celery salt, onion flakes & lemon juice.
• Roll the chicken thighs in the Bloody Mary mixture, seal in a zip-loc bag & leave in the refrigerator overnight (if pushed for time, a 4hr soak is the minimum).
• If cooking outdoors - Grill the chicken pieces over a gentle barbecue - that point when the coals go very grey & the flames are just a memory is perfect.Start the meat with the skin-side down & leave for about 5-8 mins, then turn & keep a watchful eye in case they burn. They will take a further 8-10 minutes.
• Of if cooking indoors - Preheat grill to high, line pan with foil and cook thighs on a rack for 8-10 minutes per side, starting with skin side down.
• Test if it is cooked by cutting a thigh in half; there should be no sign of pink.
• Rest the meat for 5 mins somewhere warm before eating.
• You can make your own red sauce by boiling the remaining marinade in a saucepan and reducing until syrupy. Adjust the seasoning & add a dollop of honey. Excellent served with steamed rice and green salad.

Steps:

• Mix all the dressing ingredients together with a pinch of salt and set aside. Can be made up to a day ahead, covered and chilled. Mix the oil and garlic in a large bowl with salt, pepper and the cayenne, then tip in the prawns and marinate in the fridge for at least 10 mins and up to 24 hrs. Can be done a day ahead, covered and chilled.
• Make sure you have all the salad ingredients prepared before you start cooking the prawns. Toss the salad ingredients together and scatter over a large platter, or divide between four bowls. Heat a griddle pan over a medium heat and when it is hot carefully lay the prawns in the pan and cook for about 2 mins on each side until they change colour and are cooked through. Nestle the prawns into the salad, generously drizzle over the dressing, scatter over the reserved celery leaves, sprinkle with the extra cayenne pepper, then drizzle over a little more oil. Serve with the lemon wedges on the side for squeezing over.