- 1 1/2 ounces vodka
- 1 teaspoon prepared horseradish, any color
- 1 teaspoon or 2 splashes Worcestershire sauce
- 2 dashes Garden Hot Sauce, recipe follows, or hot sauce of your choice
- 1/2 cup vegetable or tomato juice
- Creole Seafood Seasoning, recipe follows, or store-bought, to taste
- 1 medium-sized pickled pepper, skewered with sugar cane or toothpick
- 1 medium-sized piece pickled okra, skewed with a sugarcane or toothpick
- Garden Hot Sauce:
- 1 1/2 pounds ripe hot peppers (cayenne, jalapeno, or habanero, etc. or a combination)
- 1 cup kosher salt
- 3 cups white vinegar
Place ice cubes in an Old Fashioned glass until it's 2/3 full. Add the vodka, horseradish, Worcestershire, hot sauce, and vegetable juice. Cover the glass with a shaker, shake well, then let rest in the shaker. Wet the rim of the glass and coat the entire rim with Creole seasoning. Pour the drink back into the glass and garnish with the pepper and the okra.
Although at Commander's we use sugarcane for our skewers, out-side of our region you may not be able to buy it very readily, so skewer with toothpicks instead.Garden Hot Sauce:
Rinse the peppers with cold water and dry them with a paper towel. Remove the stems and chop them coarsely. Place the chopped peppers in a stainless bowl, sprinkle the salt on top, stir, cover with plastic wrap, and place in a cool, dry area for 2 days, stirring every 12 hours. All that salt is there mostly to promote ripening of the peppers.
As time goes by, whenever you have an excess of ripe peppers, remove stems, chop and add to the jar. (The salting step isn't necessary for these additions.) When the jar is filled, remove the sauce, puree if you wish, place it in a clean jar, and age it until it reaches the desired flavor ? at least 2 months, or longer.
Use as the hot sauce in many recipes.
Note: Use rubber gloves when handling hot peppers, or wash your hands thoroughly before touching your eyes or skin.
Yield: approximately 1 quart Recipe courtesy Ti Martin and Jamie Shannon, From Commander's Kitchen, Broadway Books 2000.
Recipe courtesy of Ti Martin and Jamie Shannon, From Commander's Kitchen, Broadway Books 2000.