Bloody Bull (Michael Chiarello) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Ingredients:
fennel spice rub, recipe follows, or your favorite spice rub |
6 chilled beers |
4 cups bloody bull mix, recipe follows |
1 cup fennel seeds |
3 tablespoons coriander seeds |
2 tablespoons white peppercorns |
3 tablespoons kosher salt |
1 quart tomato juice |
1 scallion, roughly chopped |
1 jalapeno (with seeds), stemmed |
2 tablespoons grated fresh horseradish, or to taste |
1 tablespoon lemon juice |
1 clove garlic, roughly chopped |
grey salt |
freshly ground black pepper |
Directions:
1. To make Bloody Bull:
2. Rub pre-chilled glass rims in bowl of fennel spice rub or your favorite spice rub. Pour a beer in each glass, top with bull mix. Stir with a spoon and serve.
3. To make Fennel Spice Rub:
4. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
5. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
6. To make Bloody Bull Mix:
7. Combine tomato juice, scallion jalapeno, horseradish, lemon juice, garlic and salt and pepper in a blender. Blend until smooth. Pour in a pitcher and refrigerate until ready to serve.
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