nothing regional and nothing name based, some people suggest redskin potato salad or something like that, but I never made it.
I'm not doing it this week, I have my youngest has a hockey game on the cape on Sunday, but I used to take some liberty and use "the hogs" as a Redskins mascot.
I used to do something with pork, pulled pork or pork loin, something like that. food was great and I don't think it was too much of a stretch.
I've got red-skinned potatoes. Doing my part. Gonna prep up some home-fries this weekend and then finish them off on the grill, Sunday. I'm hoping they cook properly in one of those tinfoil trays on the grill. I don't anticipate any issues there....Eggs, Bacon...bloody marys.... Steak on a stick for lunch. I added two new additions to my home made Bloody recipe--sriracha chili sauce and a little splash of garlic dill pickle juice. The mix tastes better than ever. Go BLUE!
I've got red-skinned potatoes. Doing my part. Gonna prep up some home-fries this weekend and then finish them off on the grill, Sunday. I'm hoping they cook properly in one of those tinfoil trays on the grill. I don't anticipate any issues there....Eggs, Bacon...bloody marys.... Steak on a stick for lunch. I added two new additions to my home made Bloody recipe--sriracha chili sauce and a little splash of garlic dill pickle juice. The mix tastes better than ever. Go BLUE!
But if you're not in the DMV region, you probably won't find them - half smokes, which are kind of like chili dogs but not really. They're spicy half beef, half pork sausages usually served with chili and onions on top. Pretty tasty. I've only ever seen one brand in stores, Capitol, which aren't bad but not really representative of the fresh ones you'd get in DC.
You could just go with Virginia dishes, like Virginia ham or Brunswick stew.
I've got red-skinned potatoes. Doing my part. Gonna prep up some home-fries this weekend and then finish them off on the grill, Sunday. I'm hoping they cook properly in one of those tinfoil trays on the grill. I don't anticipate any issues there....Eggs, Bacon...bloody marys.... Steak on a stick for lunch. I added two new additions to my home made Bloody recipe--sriracha chili sauce and a little splash of garlic dill pickle juice. The mix tastes better than ever. Go BLUE!
post the full bloody recipe!
Sacramento Tomato Juice (full bottle or small can 6 pack
Lea and Perrian Worcheshiere (sp) sauce
Regular tobasco
Regular sriracha chili sauce
regular horseradish
celery salt
ground pepper
fresh lime
Can of GUINNESS ( this is the key)
Pickle juice from garlic dill flavor pickles
Whichever vodka you prefer. Any will do.
Fresh Celery stalks
Green olives (stuffed with whatever, optional)
When tailgating I usually bring 2 mason jars worth so I just mix them in those same jars to start. Start slow --don't add too much of anything until you get pretty confident in your ratios.
When all is said and done I usually use the whole bottle of tomato Juice or 6 of the little cans spread out in 2 big mason jars. If you're making enough for about 6-7-8 drinks this should do the trick. Freeze the leftovers if you want.
Fill up the mason jar about 1/2 way with tomato juice.
Add about two plops of horseradish. Don't be it;s almost impossible to add too much just don't go too crazy.
4-5 shakes of tobasco
maybe a little less worstcheshear sauce (3-4 shakes)
2-3 second stream of sriracha sauce
two tablespoons of the pickle juice
4-5 good drips of the lime juice
2-3 second stream of guinness
couple shakes of celery salt
couple more of black or ground pepper
maybe some regular salt although you may not need it.
By the time you add the guinness the mason jar should be almost full but some breathing room. At this point stir DON'T SHAKE. Shaking can generate air bubbles in the juice. Don't want that. Stir. Using a straw, ideally, taste...if you need more of something...have at it. Then when you're happy add little more tomato juice to top it off. Then add to a glass and had your vodka. You can use any ratio want there...maybe 1.3 parts mix the rest vodka but you can even get close to 50-50.
Garnish with celery and olives or whatever else you have in mind. Bacon works. Shrimp works.
If you follow this I can't imagine you will be disappointed. Good luck! It takes a lifetime to master making a great home made bloody mary. To me the key is cutting out that bitter acidity --the lime and guinness does the trick. IF done right you will have a perfect mix of almost a sweet fire heat mix.
if you're making a mix for the amount I posted you will probably use nearly half the can on the two mason jars. If you're just making yourself one drink, just a nice healthy splash or two will suffice. Kind of like the horseradish you almost can't add too much.
Some of the other spices or additives can be over done...live and learn.
I'm not doing it this week, I have my youngest has a hockey game on the cape on Sunday, but I used to take some liberty and use "the hogs" as a Redskins mascot.
I used to do something with pork, pulled pork or pork loin, something like that. food was great and I don't think it was too much of a stretch.
ribs
red skinned potatoes
corn
cmon now... that don't suck
post the full bloody recipe!
ribs
red skinned potatoes
corn
cmon now... that don't suck
no, not at all, I just meant Washington DC sucks for a food location and so does the name Redskins.
Add hogs and it's great.
You could just go with Virginia dishes, like Virginia ham or Brunswick stew.
Gotta be quicker than that, kemosabe...
I laughed.
+1
The classic cocktail with actual DC roots is the Rickey.
Quote:
I've got red-skinned potatoes. Doing my part. Gonna prep up some home-fries this weekend and then finish them off on the grill, Sunday. I'm hoping they cook properly in one of those tinfoil trays on the grill. I don't anticipate any issues there....Eggs, Bacon...bloody marys.... Steak on a stick for lunch. I added two new additions to my home made Bloody recipe--sriracha chili sauce and a little splash of garlic dill pickle juice. The mix tastes better than ever. Go BLUE!
post the full bloody recipe!
Sacramento Tomato Juice (full bottle or small can 6 pack
Lea and Perrian Worcheshiere (sp) sauce
Regular tobasco
Regular sriracha chili sauce
regular horseradish
celery salt
ground pepper
fresh lime
Can of GUINNESS ( this is the key)
Pickle juice from garlic dill flavor pickles
Whichever vodka you prefer. Any will do.
Fresh Celery stalks
Green olives (stuffed with whatever, optional)
When tailgating I usually bring 2 mason jars worth so I just mix them in those same jars to start. Start slow --don't add too much of anything until you get pretty confident in your ratios.
When all is said and done I usually use the whole bottle of tomato Juice or 6 of the little cans spread out in 2 big mason jars. If you're making enough for about 6-7-8 drinks this should do the trick. Freeze the leftovers if you want.
Fill up the mason jar about 1/2 way with tomato juice.
Add about two plops of horseradish. Don't be it;s almost impossible to add too much just don't go too crazy.
4-5 shakes of tobasco
maybe a little less worstcheshear sauce (3-4 shakes)
2-3 second stream of sriracha sauce
two tablespoons of the pickle juice
4-5 good drips of the lime juice
2-3 second stream of guinness
couple shakes of celery salt
couple more of black or ground pepper
maybe some regular salt although you may not need it.
By the time you add the guinness the mason jar should be almost full but some breathing room. At this point stir DON'T SHAKE. Shaking can generate air bubbles in the juice. Don't want that. Stir. Using a straw, ideally, taste...if you need more of something...have at it. Then when you're happy add little more tomato juice to top it off. Then add to a glass and had your vodka. You can use any ratio want there...maybe 1.3 parts mix the rest vodka but you can even get close to 50-50.
Garnish with celery and olives or whatever else you have in mind. Bacon works. Shrimp works.
If you follow this I can't imagine you will be disappointed. Good luck! It takes a lifetime to master making a great home made bloody mary. To me the key is cutting out that bitter acidity --the lime and guinness does the trick. IF done right you will have a perfect mix of almost a sweet fire heat mix.
Some of the other spices or additives can be over done...live and learn.