Eat Beer Products Smoked Bloody Mary Mix Test 1
Ingredients
Part 1
- 20 pound tomatoes, heirloom varieties, mixed colors, stems removed and halved
- 10 each carrots, large peeled and sliced thin
- 10 each fennel, bulbs, washed and sliced thin
- 10 each beets, golden, washed and sliced
- 5 each onion, yellow, large, peeled and chopped
- 5 each leek cut in half lengthwise, washed and sliced
- 5 each celery stalk, washed and sliced
- 40 each garlic, cloves peeled
- 1 bunch parsley, Italian leaf rinsed
- 12 each chilies, chipotle in adobo sauce, canned
- 10 each pepper, stem removed and chopped
- 15 each bay leaves preferably fresh
- 5 tablespoon thyme leaves
- 2 tablespoon celery salt, available at
- 2 tablespoon peppercorns, black freshly cracked
- 64 ounce Stout,
- 20 cup water
Part 2
- 3 cup Worcestershire Sauce
- 5 ounce Eat Beer Hot Sauce Nor-Cal Mole *
- 2 tablespoon peppercorns, black freshly cracked
- 1 tablespoon peppercorns, Szechuan, freshly cracked, available at *
- 1 1/4 cup horseradish, fresh, peeled and grated fine
- 2 tablespoon garlic powder, roasted, available at *
- 64 ounce Foreign Extra Stout, such as
- 2 1/2 cup lemon juice freshly squeezed, used from the zest
- 2 tablespoon celery salt, available at *
- 2 tablespoon salt, kosher
-
1 1/2 teaspoon
liquid smoke, mesquite Stubbs Hickory Liquid Smoke 5 Fl OZ (148ML)
- 2 tablespoon sugar, dark brown
- 40 gram kombu,
- 1/3 cup soy sauce | tamari | liquid aminos | shoyu
- 2/3 cup white miso
- tablespoon Nutritional Yeast
Servings:
Units:
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