It's Bloody Mary Time!

It is fishing opener in Minnesota. This weekend, along with deer hunting opener, are as close to state holidays as you can possibly get.

But anyone who knows me understands that I fish and hunt about as much as I skydive and bungee jump. I am, however, always fishing to make my Bloody Mary recipe perfect and I am always on the hunt for something new and exciting.

Okay, enough of the cute word play.

I love my Bloody Marys year round, but we are getting close to summer and this refreshing cocktail will be hitting peak season soon.

Because of this, I thought it would be fun to share with my readers something new I am trying with my Bloody Marys. Over the years I've experimented with all sorts of variations in my never-ending search for the perfect Bloody Mary. My attempts fail more often than not, but every now and then I stumble upon something brilliant. The following is one of those cases.

The original recipe I'm sharing isn't mine (it can be found at www.thekitchenwhisperer.net), and it was not intended to be served with a Bloody Mary; however, I've put my own specific twists on the original recipe for a perfect compliment to any Bloody Mary.

First, this is best served with a spicy Bloody Mary (the spicier the better), although it certainly would work well with a mild version, too.

Second, once you try this, you'll never settle for anything less again. (You've been warned).

This is a little something I call "Sam's Caramelized Sriracha-Infused Bloody Mary Pepper Bacon".

First, I start with 12 to 14 strips of thick-cut black pepper bacon from Schwan's. If you don't have this, use regular thick-cut bacon and RUB fresh-cracked black pepper INTO each slice (don't just sprinkle it on top). It is important to use thick-cut bacon because it won't burn as quickly while baking and it displays much better in the Bloody Mary.

You will need TWO batches of the following: Combine one cup of brown sugar, one (or two) tablespoon(s) of Sriracha sauce and one teaspoon of  cinnamon. If you can't stand the heat, skip the Sriracha and stop reading. If you're deathly allergic to cinnamon, skip that as well. The mixture should be a honey-like consistency. Use one batch per side of bacon.

Lay the bacon on a baking grill (place a cookie sheet sprayed with Pam underneath) and coat one side with the mixture. Use all the mixture, don't be cheap. Bake at 350ºF for 20 minutes. Remove from oven, flip the bacon, coat the other side with a second batch of mixture and bake for another 20 minutes. 

Remove bacon from oven, place flat on a cookie sheet and liberally sprinkle both sides with Old Bay Seasoning and more fresh-cracked black pepper. Let cool for a few minutes. Then place in a zip lock bag and freeze immediately. Bacon should be straight like a bookmark (so it will stand up in your drink).

The result is a not only beautiful, it is a deliciously chewy, sweet and spicy accompaniment to any Bloody Mary. In addition, I like to serve mine with stick of hickory-smoked mozzarella and Vlasic dill pickle spear!  

Thirsty yet? I am!