The Bloody Joe

Total Time:
25 min
15 min
10 min

1 serving

  • Habanero Paste:
  • 1 pound fresh habanero peppers
  • 1 carrot, chopped
  • 1 lemon or lime, juiced
  • 1 cup vegetable oil
  • Bloody Joe:
  • 1 1/2 cups tomato juice
  • 2 ounces Bloody Mary mix
  • Kosher salt and freshly ground black pepper
  • 3 eggs
  • 1 cup quick grits, cooked
  • 1 1/2 ounces peppered vodka, optional
  • 2 ribs celery, cut in half, about 4 inches long
  • 2 cucumbers, sliced about 4 inches long
  • For the paste: In a food processor, put the habanero peppers, carrot and lemon or lime juice and blend. While blending, slowly add the vegetable oil.

  • For the Bloody Joe: In a saucepan, bring the tomato juice and Bloody Mary mix to a slow simmer and season with salt and pepper. Add the habanero paste to taste for desired heat. Add the eggs and slowly poach until the whites are set, about 3 minutes. Add the peppered vodka, if desired, and stir. Pour the finished eggs and Bloody Joe mixture over the quick grits. Add the celery and cucumber on the side to garnish.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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