Epicurean Charlotte

Food & Wine Magazine

CHRONICLING THE JOYS OF FOOD AND WINE IN THE CHARLOTTE METROPOLITAN REGION

January/February Recipes

Bloody Mary Meatballs
bonnie julian • www.brucejuilianbloodymary.com

sauce:
• 32 oz bloody mary mix
• 6 oz tomato paste
• 14.5 oz crushed tomatoes
• ¼ c brown sugar (light or dark)
• 1 tbsp picante pepper sauce

meatballs:
• 1½ lb ground beef
• 1¼ c italian breadcrumbs
• 1 onion, minced
• 1 egg, beaten
• ¼ c parmesan cheese, grated
• 1 tsp bloody mary rimmer

Preheat oven to 350°F. In a large bowl, mix the beef, rimmer, breadcrumbs, onion and egg. Roll into balls, place in the freezer for 30 minutes, then place on a baking sheet lined with parchment paper. Place the meatballs in the preheated oven for 16 minutes if appetizer sized or 25 minutes if entrée sized, turning once.

In a large pan over low heat, combine the bloody mary mix, tomato paste, crusted tomatoes, picante pepper sauce and brown sugar. Cook uncovered for 30 minutes. Add baked meatballs and simmer for 45 minutes. If using a slow cooker, combine the last two steps and simmer for an hour. Serve as an appetizer, in a bowl over pasta or in a hoagie for tailgating.

 

Decadent Crab Dip
chef vincent reece • herrera vineyards

 

ingredients:
• 1 c sour cream                                                   
• 10.5 oz cream cheese, softened
• ¼ c mayonnaise
• ⅛ c lemon juice
• ¼ c worcestershire sauce
• 1½ tbsp whole grain mustard                                                                           
• 1 garlic clove, minced
• 1½ lb crab meat
• 1½ tbsp texas pete
• ½ tbsp old bay seasoning                                          
• 2 c cheddar cheese, shredded
• 2 c fresh parmesan for garnish

Mix the cream cheese, mayo and sour cream until very smooth. Pour in the lemon juice, Worcestershire sauce and Texas Pete. Mix well.  Fold in the garlic, Old Bay seasoning, whole grain mustard, cheddar cheese and crab meat. Place the mixture into a large cast iron skillet, top with the Parmesan cheese and cook at 350°F until mixture is hot and cheese is golden brown, about 15 to 20 minutes.