Mushroom salt and pepper shakers

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Mushroom salt and Pepper shakers

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How does the drink " Bloody Mary " come about ?

A Bloody Mary is a popular cocktail containing vodka, tomato juice, and usually other spices or flavorings such as Worcestershire sauce, Tabasco sauce, beef consomme or bouillon, horseradish, celery, salt, black pepper, cayenne pepper, lemon juice, and celery salt.

The origin of the Bloody Mary is somewhat disputed. One claim states that it was originally created by George Jessel around 1939. Lucius Beebe, in his gossip column "This New York" (New York Herald Tribune, December 2, 1939, page 9), printed what is believed to be the first reference to this drink, along with the original recipe: "George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka."[citation needed]

Fernand Petiot corroborates that George Jessel first created the drink and name, and that he (Petiot) merely added the spices to the plain vodka and tomato juice drink. From the New Yorker Magazine, July 1964:

“I initiated the Bloody Mary of today,” he told us. “Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms.”

The epithet "Bloody Mary" is associated with a number of historical (particularly Queen Mary I of England) and fictional women, especially from folklore. It is believed that inspiration for the cocktail was the Hollywood star Mary Pickford who earlier had a similar cocktail consisting of rum, Grenadine and Maraschino named after her.

In 1934, the cocktail was called "Red Snapper" at the St. Regis Hotel, where Petriot was hired at the time. It was here that tabasco sauce was added to the drink, and the name "Bloody Mary" eventually won popularity. In the 1960s it became popular to serve the cocktail with celery due to a guest at The Pump Room at the Ambassador East Hotel in Chicago.

The name likely refers to the blood-like color of the cocktail.

Bloody Marys, as well as the non-alcoholic Virgin Mary, are frequently served in the morning (as are mimosas and Screwdrivers).

While there is not much complexity in mixing vodka and tomato juice, more elaborate versions of the drink have become trademarks of the bartenders who make them. A common garnish is a celery stalk when served in a tall glass, often over ice. A beer chaser may also be served with the Bloody Mary, although this varies from region to region.

[edit] Ingredients
Bloody Mary recipe courtesy of the New York School of Bartending:

1 oz. to 1 1/2 in a Highball glass filled with ice.
Fill glass with tomato juice
1 dash celery salt
1 dash ground black pepper
1 dash Tabasco
2-4 dashes of Lea & Perrin'sWorcestershire sauce
1/8 tsp. horseradish (pure, never creamed)
Dash of lemon or lime juice
Garnish with celery stalk.

May be shaken vigorously or stirred lazily, as desired. Garnish with a celery stalk; a skewer of olives, pickles, carrots, mushrooms, or other vegetables; or even meat or fish (salami, shrimp, etc.) and cheese (see photos). Occasionally, pickled asparagus spears or pickled beans are also used.

Prepackaged Bloody Mary mixes that combine the spicy, non-alcoholic components of a Bloody Mary are commercially available.

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Cheese Filling
1 / 2 cup grated cheese Smoked (provolone or gouda)
8-oz package cheese mozzarella, grated
1 tablespoon cheese / 4 cup grated Parmesan cheese
1 / 2 cup bread crumbs
1 teaspoon garlic, minced
1 / 4 c. Tea red pepper flakes
Dried Tomatoes sun chips 2 tablespoons (first place if the oil leak)
1 / 3 cup green onions, chopped
3 / 4 cup sour cream (6 oz)
1 / 2 teaspoon salt
1 / black 2 v. Tea pepper
1 small onion, chopped in half lengthwise, thinly sliced
24 fl oz Marsala wine
8 fl oz heavy cream
2 small containers of mushrooms, sliced (6 cups)
Salt and pepper to taste
2 pounds skinless chicken breasts boned
4 oz olive oil
2 cups all purpose flour


1. Preheat oven to 350 ° F. has
2. Combine all ingredients for stuffing with cheese in a bowl.
3. Each pound of chicken breast between 2 sheets plastic film to ¼ to ½ inch thick.
4. Spoon desired amount of cheese in the filling of one lobe of each chicken breast. Once the figure stuffed with cheese.
5. © Thermal Break pan, add olive oil and flour. Season to taste with salt and pepper. Place chicken breasts in flour, shake off excess and © jumped into the preheated oil, cook until each side is golden.
6. Remove chicken from pan, place in a baking dish and bake for 10-20 minutes.
7. Add onion in skillet © Jumped to unscrew and remove the chicken fat. Add mushrooms.
8. The wine to simmer and add heavy cream. Simmer low heat until mixture is reduced by half.
9. Place cooked chicken breasts on a plate and cover with onion, mushrooms and sauce.
10. Serve with vegetables, potatoes mashed or rice, and enjoy your delicious creation!

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Vintage Salt and Pepper Shakers