Bloody Bull Cocktails With Fried Elephant Garlic Chips

Recipe Ingredients

		Fried Elephant Garlic Chips
6 cups	1422ml	Canola oil - for deep frying
1 cup	237ml	Very thinly-sliced elephant garlic cloves - (abt 1/8" slivers)
4		Rosemary branches
		Salt - to taste
		Bloody Bull Cocktails
1 cup	237ml	Tomato juice
1/2 cup	118ml	Canned double-strength beef broth
4 oz	113g	Vodka
2 tablespoons	30ml	Worcestershire sauce
2 teaspoons	10ml	Fresh lemon juice
2 teaspoons	10ml	Minced garlic
1/4 teaspoon	1.3ml	Hot red pepper sauce - or to taste
1/8 teaspoon	0.6ml	Freshly-ground black pepper

Recipe Instructions

For the Fried Garlic: In a heavy 2-quart pot, heat the oil to 350 degrees over medium heat. Carefully skewer some of the sliced garlic onto the rosemary skewers. Carefully add the garlic-rosemary skewers to the hot oil and fry until golden brown and crisp, about 45 seconds. Remove with a slotted spoon and drain on paper towels. Season with salt ,to taste.

For the Bloody Bull: Combine all the ingredients in a small pitcher and stir well to combine. Fill 2 tall glasses with cracked ice. Pour the cocktails over the ice and serve immediately with rosemary branches.

This recipe yields 2 drinks.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F18) - from the TV FOOD NETWORK

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