Pigs Foot Bloody Mary

I got a pigs foot cooking on my stove right now. It was in the oven, but now it is on top and I’m gonna cook it along with chicken broth, celery, onion and bay leaf, for about 4 or 5 hours. Then I will have one of the ingredients I need for a Bloody Mary recipe from Cochon, a restaurant in NOLA.

I found this recipe in the latest issue of Garden and Gun magazine. I thought since I have been there and done that, I might as well try making this drink at home.

Step by Step: The Cochon Bloody Mary

1.Clear your afternoon (ideally a Saturday) of any responsibilities

2.Gather the ingredients:
1 can V8 (46 oz.)
2 tbsp. finely ground pepper
2 tbsp. whole grain mustard
1 tbsp. garlic powder
1.5 oz. pork broth
1.5 oz. lime juice
2.5 oz. lemon juice
3.5 oz. hot sauce (preferably Crystal brand)
2 oz. green hot sauce
1.5 oz. red wine vinegar
1 oz. olive juice
1.5 oz. okra juice (the brine from a jar of pickled okra)
vodka of choice

3. Mix it up: Combine everything in a pitcher – except vodka – and stir. To serve: Fill glass with ice. Add about 2 ounces of vodka. Fill with Bloody Mary mixure. Sit, garish, and serve. The mixture can be made ahead of time and kept in a sealed pitcher for up to a week.

Yield: ½ gallon (10 – 12 servings)

Tomorrow I am going to give a painting demo at the Serenbe Farmers Market. I plan on serving Pigs Foot Bloodies to anyone interested. I also plan on having a few myself, as public speaking is not my strongest point. So I figure if I give out drinks and have a few myself no one will notice weather I’m even there or not. Hell I may not know if I’m there or not.

For those of you who reside in the Huston, Tx. area this is a great hurricane party drink. I would suggest adding one ingredient, a piece of heavy duty plywood. That would be to pull up over your head after you get your Bloody Mary and before the storm hits!