Description
Creole Garden Martini
4 cups crushed ice
12 ounces Bombay Sapphire Gin
Splash of spicy vegetable juice (brine from the pickle jars), to taste
4 spicy pickled jalapenos
4 spicy pickled green beans
4 spicy red pear tomatoes, or grape tomatoes
4 spicy pickled okra
Place the ice in four large martini glasses. Pour 4 ounces of vodka into each glass. Add a splash of the spicy vegetable juice to each glass. Garnish each martini with the vegetables. (Alternatively, you can also shake each martini with ice to chill, then strain into a large martini glass and garnish with the veggies.)
Nola Blue Glacier Martini
12 ounces high-quality vodka
Several splashes of blue curaçao
1 cup ice cubes
4 orange twists
4 lemon twists
Chill four martini glasses in the freezer for 1 hour.
In a cocktail shaker, combine the vodka, Curaçao, and ice cubes. With a long-handled bar spoon, stir the mixture 40 times.
Strain the mixture equally into the glasses. Garnish each martini with an orange and lemon twist.
Fried Garlic And Fresh Herb Olives
2 pounds assorted Greek olives
12 peeled garlic cloves
1/2 cup chopped fresh herbs, such as basil, chervil, tarragon, and oregano
1 tablespoon fresh ground black pepper
1 quart olive oil
2 cups all-purpose flour
Emeril's Original Essence
Combine all of the ingredients except for the flour and Essence in a medium glass jar with a lid. Tighten the lid completely. Marinate the olives for 1 week. Drain the olives, reserving the oil for later use. Pat the olives and garlic dry. Season the flour with Essence. Dredge the olives in the flour, coating completely. Preheat the fryer. Fry the olives until golden, about 2 minutes, stirring constantly. Drain and season with Essence. Serve warm.
Recipe courtesy Emeril Lagasse. Copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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