Lucille's Bloody Mary Mix

Las Vegas, April 22, 2012. From high rises to lavish hotels that are literally paved in gold to malls that are more like amusement parks to man-made islands shaped like palm trees, it’s impossible to define Las Vegas. In a city that was created around the social implications of what luxury combined with an adult amusement park should look like, it’s difficult to pinpoint one thing about Las Vegas that stands out.

Instead of trying to cram everything out in a single weekend, it’s best to focus on one aspect of Las Vegas because I can guarantee you’ll be itching to go back for more.

Upon handing over your car keys to one of the valets at the hotel, you’ll step into the hotel. The décor makes it look like a more elegant version of what you would envision a swanky Miami joint to look like. To get things started we immediately went up to our room and quickly mixed up some Bloody Mary’s made with Lucille’s Bloody Mary Mix that we brought from home - we brought it with us just in case, and we were off.

The food and service in Las Vegas was superb and the drinks were really fantastic. We downed a few vodka and Tabasco concoctions that are a really strong Bloody Mary chase it with an olive and we definitely feet it. We enjoyed the classic rock house music played on the DJ’s turntables and the daily happy hour menu. I was fortunate enough to visit during St. Patrick’s Day, when there was a live band dressed from head to toe in leprechaun gear performing eighties and nineties hits.

Like most places in Las Vegas, Caesar’s Hotel has an outdoor area where you can drink while munching on a wide variety of options like pizzas, pastas, tapas, and seafood. Regardless of the multiple atmospheres blended into one, it's the crowd is what really stands out. While bars typically play house music, the Monte Carlo Hotel gives you a little piece of almost every type of atmosphere. The indoor bars broadcast large sporting events, the ‘beach’ area has beds and umbrellas for those who want to lounge, and there’s an area to dance with a live band or DJ performing in the sand. The good humor and friendliness of energetic tourists is infectious. The Las Vegas bar scene is plentiful and will not disappoint, no matter where the heat waves take you.

Need to get in touch with us? Feel free!
Phone: 877-582-9769
209-956-8603
Fax: 209-933-0825
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Mother's Day is a celebration honoring mothers and celebrating motherhood, maternal bonds and the influence of mothers in society. It is celebrated on various days in many parts of the world, yet most commonly in May.

Plan to make this year's Mother's Day a special event by sipping bottomless Bloody Mary’s on an outdoor veranda with a view. Serve eggs benedict, hash brown potatoes, with maybe a side of French toast, some fresh fruit juices and an assortment of baked desserts and breakfast pastries scones, muffins, bagels. coffee, and tea as well as Lucille’s Bloody Mary’s served in a whole bell pepper, a martini garnished with balsamic and pecorino, to complete the Mother’s Day Brunch experience. Just seeing the smile on Mom’s face and giving thumbs up — that’s worth it.

Need to get in touch with us sooner? Feel free!

Phone: 877-582-9769
209-956-8603
Fax: 209-933-0825
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

First I prepared the salad in my kitchen and high-tailed it out to the ‘burbs where there are things like patios and open air grills. In the past, I’ve never been much of a steak person. Even the best ones, perfectly cooked, rarely charmed me but something shifted when I discovered skirt steak, or flank steak as it is also known and how easy it is to make, on or off the grill. It’s thin and quick, not terribly expensive and when properly seared on both sides, gives off the crisp edge/soft interior I think all great foods have in common. Plus, it is absolutely lovely draped over a summery salad. I was informed that this salad of tomatoes, celery, olives and vinegar-tossed red onions with a funky-fascinating dressing with horseradish, Worcestershire and celery seed “tastes exactly like a Bloody Mary” and yet it did not freak out the Bloody Mary wary (sheepishly raising my hand) at the table.

It was a ton of food, too, so much that the next day we made steak sandwiches and had the leftover salad on the side.

I indeed used a flank steak. D’oh! They’re virtually interchangeable, however. The flank steak is cut from a; little further back on the cow, and is a thicker and bit leaner, a better choice for those watching their waistlines. If using flank steak, I recommend adding two minute’s cooking time to each side.

Steak
2 1 1/2 pound skirt steaks or flank steak
Kosher salt
1 packet of Lucille’s Bloody Mary Mix
Vegetable oil (for brushing)

Salad
1 cup finely chopped red onion
3 tablespoons Sherry vinegar, divided
2 pounds cherry or grape tomatoes, halved (from about 3 pints or 10 ounce containers)
1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)
1/2 cup chopped brined green olives plus 2 tablespoons olive brine
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon celery seeds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Prepare steaks:
Arrange steaks on large rimmed sheet or cutting board. Mix Lucille’s Bloody Mary Mix together in a dish. Rub all over steaks and let them marinate in this rub for 1 to 3 hours, covered in the refrigerator. Remove steaks from fridge 1 hour before you’re ready to cook them, to bring them to room temperature.
Prepare salad:
Pour 1 tablespoon sherry vinegar over onions in the bottom of a large bowl and let them sit for 10 minutes, stirring occasionally. This will temper the onion’s bite. Add tomatoes, celery and olives. Whisk remaining 2 tablespoons vinegar, reserved olive brine, horseradish, Worcestershire, pepper sauce and celery seeds in a medium bowl. Slowly drizzle in oil, whisking constantly until combined. Add to tomato salad and toss to coat. Season salad with salt and pepper to taste. Set aside until needed, and up to 4 hours in advance, if covered and refrigerated.

Cook steaks:
Preheat a charcoal grill to medium-high or a gas grill to the highest heat. Brush grill grates with oil. Grill steaks for about 4 to 5 minutes on each side for medium-rare. Let rest for 10 minutes before slicing into 1/4-inch thick slices, against the grain.

Alternately, you can always cook the steaks inside: Heat a large cast-iron skillet on medium-high to high and coat bottom with oil. When oil begins to shimmer, place steak in skillet and do not move it for 5 minutes. Turn it once, and cook for another 3 minutes for medium-rare. Repeat with second steak. If your steaks are too large to cook in one piece, you may halve them to fit. Let rest for 10 minutes before slicing into 1/4-inch thick slices, against the grain.

Need to get in touch with us sooner? Feel free!
Phone: 877-582-9769
209-956-8603
Fax: 209-933-0825
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.