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Top Chef Host Gail Simmons Bloody Maria Recipe | Ep. 4 Part 1/3 On The Table | Reserve Channel

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Published on Oct 18, 2012

Top Chef judge and Top Chef: Just Desserts host Gail Simmons and super chef Eric Ripert start off their meal with a tequila-based "Bloody Maria" while discussing Gail's roots in Canada and food.

Gail's Spicy Bloody Maria
In a pitcher, combine:
2 1/2 cups tomato juice
4 ounces vodka or tequila
2 dashes of hot sauce, to taste
3 dashes of worcestershire sauce
1 1/2 tablespoons grated fresh horseradish
juice of half a lemon

Stir with a wooden spoon.

Fill 2 high ball or pint glasses with ice

Garnish with:
3-4 pickled onions on toothpicks
3-4 pickled green beans
2 celery spears
2 persian cucumber spears

Pour bloody mary mixture into each glass

Drizzle with: good quality olive oil & 2 dashes celery salt

On The Table
Celebrated chef and television personality Eric Ripert of New York City's acclaimed Le Bernardin invites celebrity friends into his home kitchen where together they prepare the guest's signature dish -- one that defines them -- all the while discussing food, creativity, life and passion.With a great meal and maybe too much wine, everything is "On the Table."

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Top Chef Host Gail Simmons Welsh Rarebit Recipe | On The Table Ep. 4 Part 1/3 | Reserve Channel
http://www.youtube.com/user/reservech...

RECIPE
Gail's Spicy Bloody Mary

In a pitcher, combine:
2 1/2 cups tomato juice
4 ounces vodka or tequila
2 dashes of hot sauce, to taste
3 dashes of worcestershire sauce
1 1/2 tablespoons grated fresh horseradish
juice of half a lemon

Stir with a wooden spoon.

Fill 2 high ball or pint glasses with ice

Garnish with:
3-4 pickled onions on toothpicks
3-4 pickled green beans
2 celery spears
2 persian cucumber spears

Pour bloody mary mixture into each glass

Drizzle with: good quality olive oil & 2 dashes celery salt

Welsh Rarebit

In a small saucepan over medium heat, melt 1 tablespoon unsalted butter
Using a rubber spatula, stir in 1 tablespoon all-purpose flour

Cook, stirring often, until mixture is golden brown and very fragrant, about 3 - 5 minutes

Stir in:
1 ½ teaspoons mustard powder
¼ teaspoon cayenne

Then stir in:
½ cup guinness stout
1 tablespoon worcestershire sauce

When mixture is smooth, reduce heat to low

Whisk in 4 ounces extra-sharp cheddar cheese (coarsely grated), until very smooth

Spread a thick layer of the mixture on: 4 slices lightly toasted pumpernickel bread (cut ½-inch thick, toasted, and brushed with olive oil)

Transfer to a parchment-lined sheet tray covered & place pan under broiler

Cook until cheese is bubbly and edges of toast are crisp (about 4 minutes)

(meanwhile)

In medium skillet over medium heat, melt 1 tablespoon unsalted butter
When butter begins to foam, reduce heat to medium-low

Crack 4 large eggs into butter and cook until whites are just set and yolks are still runny

Remove toast from broiler
Place one egg on top of each slice of bread
Season with coarse salt & freshly ground black pepper and serve immediately

Salad

In a small bowl, combine:
Lemon juice
Dijon mustard
Coarse salt
Freshly ground black pepper

Toss together with:
1 bunch of arugula or mixed greens
3 ripe heirloom tomatoes, sliced

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