Maralyn and I spent a warm Sunday in January strolling in Mexico’s seaside open market. Handcrafted baskets and pottery lined the pier, yet our favorite part was the food. We especially enjoy fresh shrimps, local herbed goat cheese and guacamole.
Brenda at Eva’s Brockhouse
This week as I was walking home, Â I discovered hand crafted bloody Caesars at my most inviting cafe called Eva’s Brickyard. The chef-owner Kent set up a makeshift bar on his terrace and called me over to join him in a refreshing libation of bloody Caesars or Mary’s. Caesars are a lighter and tastier (to me), version of Mary’s. They also pair well with fresh seafood or our choice of eggs Benedict for brunch.
View from Eva’s Brockhouse Photo: Brenda Hill
While sipping our Caesar’s other market shoppers stopped by to ask about them. Kent decided to open up a spontaneous bar and serve customers, mostly Canadians, bloody Caesar’s. Kent became so busy making drinks that he hired this writer as the pinch hit bloody Caesar bar tender.
Brenda’s first Bloody Caesar Photo: Brenda Hill
Bloody Caesar
Ingredients:
Ice
Vodka
Clamato juice
Sea salt
Freshly ground pepper
Tabasco style hot sauce
Worcestershire sauce
Fresh lime juice
Crisp celery sticks for stirring
Lime wheel for garnish
Optional straw
Method:
Fill a tall chilled glass with ice
Add 1-2 oz of your favorite vodka
Add several splashes of clamato juice
Stir in salt, pepper, sauces and lime juice
Garnish and stir with celery stick
Add straw
Note: When making Caesars at at home, I am often fancier by rimming the glass with celery salt, bacon bits, or Montreal steak spice, and adding more complex hot sauces and fresh horseradish. As a garnish I like pickled asparagus, a green bean, olives or a fresh shrimp.
Brenda C. Hill
International Food Wine & Travel Writers Association
Society of Professional Journalists
California Writers Club
Books By Hills Success With Writing Where And What in the World
Brenda Hill is an Events Blogger with Amigos de La Cruz for the Vallarta Tribune. The weekly covers entertainment, art, culture, and news for Riviera Nayarit,
Puerto Vallarta.
If you would like to submit a guest post on food, wine or travel to Where and What in the World, we would be happy to feature your travel experience , drink, special wine tasting, or family or simply delicious recipe. If you go to submission tab, you will see how to submit, as well as have the opportunity of telling us if you would like to would like to be a regular contributor. When uploading a file for submission, you are also able to upload jpgs. Please feel free to put a last paragraph about you and a link to your profile. No html please. You can also include a head shot.
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
