Bloody Bull Cocktails with Fried Elephant Garlic Chips (Emeril Lagasse)

Prep Time: 10 Minutes

Cook Time: 1 Minutes

Ready In: 11 Minutes

Servings: 2

Ingredients:

6 cups canola oil, for deep frying

1 cup very thinly sliced elephant garlic cloves (about 1/8-inch slivers)

4 rosemary branches

salt

1 cup tomato juice

1/2 cup canned double-strength beef broth

4 ounces vodka

2 tablespoons worcestershire sauce

2 teaspoons fresh lemon juice

2 teaspoons minced garlic

1/4 teaspoon hot red pepper sauce, or to taste

1/8 teaspoon freshly ground black pepper

Directions:

1. For the Fried Garlic: In a heavy 2-quart pot, heat the oil to 350 degrees F over medium heat. Carefully skewer some of the sliced garlic onto the rosemary skewers. Carefully add the garlic-rosemary skewers to the hot oil and fry until golden brown and crisp, about 45 seconds. Remove with a slotted spoon and drain on paper towels. Season with salt ,to taste.
2. For the Bloody Bull: Combine all the ingredients in a small pitcher and stir well to combine. Fill 2 tall glasses with cracked ice. Pour the cocktails over the ice and serve immediately with rosemary branches.

By RecipeOfHealth.com