The Bloody Joe

Name: The Bloody Joe
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 1 serving
Ingredients: 1 pound fresh habanero peppers; 1 carrot, chopped; 1 lemon or lime, juiced; 1 cup vegetable oil; 1 1/2 cups tomato juice; 2 ounces Bloody Mary mix; Kosher salt and freshly ground black pepper; 3 eggs; 1 cup quick grits, cooked; 1 1/2 ounces peppered vodka, optional; 2 ribs celery, cut in half, about 4 inches long; 2 cucumbers, sliced about 4 inches long

Recipe courtesy of Easy Joe's

Show: Heat Seekers

Episode: Seattle

The Bloody Joe

0 Reviews

Level: Intermediate
Yield: 1 serving

Total: 25 min
Prep: 15 min
Cook: 10 min

Level: Intermediate
Yield: 1 serving

Total: 25 min
Prep: 15 min
Cook: 10 min

Ingredients

Habanero Paste:

1 pound fresh habanero peppers

1 carrot, chopped

1 lemon or lime, juiced

1 cup vegetable oil

Bloody Joe:

1 1/2 cups tomato juice

2 ounces Bloody Mary mix

Kosher salt and freshly ground black pepper

3 eggs

1 cup quick grits, cooked

1 1/2 ounces peppered vodka, optional

2 ribs celery, cut in half, about 4 inches long

2 cucumbers, sliced about 4 inches long

Directions

For the paste: In a food processor, put the habanero peppers, carrot and lemon or lime juice and blend. While blending, slowly add the vegetable oil.
For the Bloody Joe: In a saucepan, bring the tomato juice and Bloody Mary mix to a slow simmer and season with salt and pepper. Add the habanero paste to taste for desired heat. Add the eggs and slowly poach until the whites are set, about 3 minutes. Add the peppered vodka, if desired, and stir. Pour the finished eggs and Bloody Joe mixture over the quick grits. Add the celery and cucumber on the side to garnish.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.