BOURBON BLOODY MARY WITH DUCK BACON

Whenever we hear Bloody Mary, our immediate reaction is a popular brunch drink served with vodka and tomato juice garnished with a celery stalk.  Although there are conflicting claims of who invented the original drink, it has become one which has evolved over the years and many variations have become prevalent.  This one, on the other hand, uses bourbon instead of vodka and it is garnished with duck (or turkey)bacon. 

Ingredients:
Bourbon smoked pepper
1 lemon wedge
2 oz premium bourbon
4 oz tomato juice
2 dashes Tabasco sauce
2 tsp prepared horseradish
2 dashes Worcestershire sauce

Garnish: Cooked duck bacon

Glass: Pint

To Finish:

Pour some bourbon smoked pepper onto a small plate. Rub the juicy side of the lemon wedge along the lip of a pint glass. Roll the outer edge of the glass in smoked pepper until fully coated. Fill with ice and set aside. Squeeze the lemon wedge into a shaker and drop the wedge in. Add the remaining ingredients and fill with ice. Shake gently and strain into the prepared glass. Garnish with the duck bacon.

 

SQUID INK SPAGHETTI WITH NEW ZEALAND COCKLES AND SALMON ROE

Whenever I see squid ink pasta at the market, I have to get it.  And since I was in Lobster Place at Chelsea Market, I couldn't resist purchasing a package of the di Nero Squid Ink Spaghetti.  Across the aisle were some beautiful New Zealand cockles, so the dish that immediately came to mind was squid ink spaghetti with New Zealand cockles.  On the other side of the store were jars of salmon roe, so I thought about topping the dish with the salmon roe as a garnish.  And since I also purchased a gorgeous piece of center-cut Atlantic salmon, I cut off the 1/4 inch part of the salmon and cooked that and used it as an additional garnish.  Another seafood Sunday.

1/4 pound Spaghetti di Nero Squid Ink

3 Tablespoons olive oil
6 garlic cloves, minced
1/2 teaspoon pepperoncino (medium hot crushed red pepper flakes)
1 cup dry white wine
1 pound New Zealand cockles, scrubbed
10 grape tomatoes, halved
1/3 cup finely chopped flat leaf parsley
1 ounce cooked salmon, chopped (optional)

Bring a large pot of water to a boil.  Add salt.  Drop the spaghetti into the boiling water; stir to keep spaghetti from sticking together.  Cook until al dente according to package directions. Drain spaghetti when done.

 

 

Meanwhile, heat oil in a 12- to 14-inch heavy skillet over medium-high heat until it shimmers.  Add garlic and pepperoncino and cook for 1 minute, being careful not to let the garlic brown.  Add white wine and let simmer for another minute.  Add cockles and stir until well coated; cover tightly.  Check cockles frequently after 2 minutes, transferring with a slotted spoon to a bowl as cooked (discard any that remain unopened after 6 minutes).

Add tomatoes to juices in skillet with 1/3cup parsley, stirring occasionally, until liquid is reduced, about 3-6 minutes.

Place spaghetti on a serving platter then pour cockles and juice onto spaghetti.  Garnish with salmon roe and shredded cooked salmon (optional).