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Bloody Mary Aspic




Source of Recipe


the web


Recipe Introduction


with Grilled Chicken and Cilantro Oil


List of Ingredients




Cilantro Oil
2/3 cup extra virgin olive oil
2 tablespoons chopped fresh cilantro

Bloody Mary Aspic

1 cup tomato juice
2 envelopes unflavored gelatin crystals
½ cup chopped onion
1 cup tomato juice
1/3 cup chopped celery
2 tbsp. fresh squeezed lemon juice
1 tbsp. brown sugar
½ cup finely diced celery
½ tsp. salt
½ cup Vodka
1/4 tsp. paprika
1/3 cup chopped fresh cilantro
1/8 tsp. cayenne pepper
1-2 tablespoons fresh ground black pepper to taste
1 bay leaf Salt to taste
4 whole cloves

Salad
4 chicken breasts
Butter lettuce cups
Salt and fresh ground black pepper


Recipe



To make the cilantro oil, pour the olive oil into a small glass bowl. Add the chopped cilantro and stir. Let the oil sit at room temperature for 10 minutes before serving. Note: This oil is best used when fresh to maintain the clean taste of the cilantro.

In a small saucepan over medium heat, combine 1 cup of the tomato juice, the chopped onion, 1/3 cup chopped celery, brown sugar, salt, paprika, cayenne, bay leaf and whole cloves. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Strain the mixture into a bowl.

In another bowl, combine the envelope of unflavored gelatin with ½ cup of tomato juice. Stir this into the strained hot tomato juice mixture. Add ½ cup more tomato juice, the lemon juice, chopped celery, vodka, chopped cilantro and salt and black pepper to taste.

Pour the tomato aspic mixture into 4 individual serving size molds and refrigerate until the aspic is set, about 2 hours. The aspic can be kept, covered with plastic film and refrigerated, overnight.

Season the chicken breasts with salt and fresh ground black pepper. Drizzle some olive oil in a grill pan over medium heat. Grill the chicken breasts about 3 minutes, then turn the chicken breasts in the pan and grill another 3 minutes. Turn the chicken breasts over and continue to grill, about 3 minutes before turning. (This insures even grill marks on the chicken breasts).

Remove the chicken breasts from the grill pan to a plate. Cover the chicken with plastic film and refrigerate until ready to serve.

To serve, place a leaf of butter lettuce on a plate forming a "cup." Gently unmold the tomato aspic on top of the lettuce cup. Note: you may run the tip of a paring knife around the bottom of the mold to coax the aspic out of the mold. Letting the mold sit in a bath of warm water bath for a few seconds also helps move things along.

Slice one cold chicken breast into medallions and place the chicken around the tomato aspic. Drizzle the plate with some of the cilantro oil.

Note: For easy unmolding of tomato aspic, place the molds in a small pan of hot water for 30 seconds, then invert the molds onto a serving plate.

Serves 4.