Over the past 15 years of my culinary degree my taste muds have changed immensely. Even though it’s gone from sugary and fruity to the salty and savory I’ve always had a palette for quality, even in my younger years in the restaurant industry. Whether it be a cocktail or a certain course of a meal my taste buds are different and for the better. You may make fun of me but when I was 21 I was drinking daiquiri’s and fruity margaritas; Seriously can you imagine me with a big huge coconut drink in hand hah?! Fast forward 15 years and I’m sipping vodka on the rocks or the darkest beer I can find. In fact, my first recollection of vodka was something we used to make called a Stoli Dole which was Stolichnaya vodka that was infused with cut up fresh pineapple to make a really tasty drink. We would also infuse spicy peppers with Stolichnaya vodka and use it to make a simple old school classic dish called Penne Alla Vodka, which was one my favorites growing up.
In a world where celiac disease and gluten-intolerance seems to be on a stiff rise the food offerings for these folks has also expanded, but in one area it is still lacking. It’s difficult to know exactly which vodkas, bourbons, gins, etc. are truly gluten-free and safe for people suffering from celiac disease due to the mix of wheat, barley or rye that is often found in these alcohols. Although my diet does not have to worry about celiac disease, or gluten intake I find it incredibly important to be able to offer delicious gluten-free beverages and food without suffering on taste or quality. Enter Stolichnaya’s new Gluten-Free vodka that is made up of a unique blend of 88 percent corn and 12 percent buckwheat and since it is made from naturally gluten-free ingredients, it’s a great option for these intolerant folks to drink or cook with. Stoli has been making vodka for 80 years so you know they understand quality and that’s exactly why I’m drinking it, I trust them! Let it be known that the vodka scored an exceptional 92-point rating by the Beverage Testing Institute, who is the authority when it comes to reviewing spirits.
So now that I have a delicious vodka it only makes sense for me to make a tasty cocktail and pair it up with some delicious food. If you’ve been following me for a while you’ll notice that I love putting twists on classics or apply new school food to old school techniques, and because my palette is all about those umami flavors I wanted to make a martini. While I love a classic dirty martini, I was looking for some more flavor so that it would kindly compliment the steak tartare I’m wanting to serve it with. In light of the flavor combinations I’m looking to couple I came up with this Dirty Mary Martini that fuses everything amazing about a bloody Mary and a dirty martini.
This Dirty Mary starts with making a very tasty Bloody Mary mix. All of the flavors in here, as well as the vodka will literally be an explosion of flavor when tasting it alongside the steak tartare. I used a combination of mustard, horseradish, garlic, Worcestershire sauce, tabasco, lemon juice and olive brine. You can either stir these ingredients together or process in a blender if you want it the consistency to be a bit smoother, either is fine.
Now because the Bloody Mary mix has more than usual olive brine there is no reason to add more when whipping up this cocktail, plus you want to make sure you can taste the crisp clean taste of the Stoli GlutenFree vodka. From there combine both the vodka and Bloody Mary mix with some vermouth and shake over ice. I like serving this up sort of like a Bloody Mary, with a few vegetables J. Definitely try stuffing up some olives with blue cheese for a burst of flavor that pairs sensationally well with the Dirty Mary and Steak Tartare.
Because I’m a bit of a traditionalist I didn’t mess with the original integrity of a steak tartare recipe, just simply ensured I was getting the highest quality beef I could find, USDA Black Angus Prime. To also ensure these pairings remained gluten-free I used rice crackers for the steak tartare, but please feel free to use toasted up gluten-free baguette slices.
If you’re looking to wow your guests with a bit of class and confidence, then this Dirty Mary with Gluten Free Stoli and Steak Tartare is how you do it.
Be sure to follow Stoli on Twitter and Instagram @stoli and don’t forget to tag #StoliGlutenFree in your posts!
Dirty Mary With Stoli Gluten Free and Steak Tartare
For the Dirty Mary:
- 32 ounces of tomato juice
- 1 tablespoon of Dijon mustard
- 1 tablespoon of prepared horseradish
- 1 teaspoon of garlic powder
- 1 tablespoon of Worcestershire sauce
- 1 ½ teaspoon of tabasco sauce
- juice of 1small lemon
- 2 ounces of dry vermouth
- 8 ounces of Stoli® Gluten Free Vodka
- Kosher salt and fresh cracked pepper to taste
- Assorted olives for garnish
For the Steak Tartare:
- 10 ounce finely minced usda prime filet mignon
- 1 tablespoon of olive oil
- ¼ cup of capers + 1 ounce of caper brine
- 1 finely minced shallot
- 1 egg yolk
- 1 cup of cornichons
- 2 tablespoons of grainy mustard
- rice crackers
- Kosher salt and fresh cracked pepper to taste
- Micro-greens for garnish
For the Dirty Mary: In a large pourable container whisk together the tomato juice, Dijon mustard, horseradish, garlic, Worcestershire sauce, tabasco, lemon juice, salt and pepper until completely combined. Set aside.
In a shaker fill it to the top with ice and add in 8 ounces of the Bloody Mary mix along with ½ ounce of dry vermouth and 2 ounces of Stoli® Gluten Free Vodka and shake. Serve in a martini glass along with assorted olives.
For the Steak Tartare: In a medium size bowl combine the minced filet, olive oil, caper brine, salt and pepper and combine. Use a mold to form it.
Serve the egg yolk over top of the steak tartare mold and serve alongside capers, minced shallots, cornichons, grainy mustard and rice crackers.
This is a sponsored conversation written by me on behalf of Stoli. The opinions and text are all mine.
This is a sponsored conversation written by me on behalf of Stoli. The opinions and text are all mine.0