MISSISSIPPI QUEEN INSPIRED BY REGULAR SHOW

For the Mississippi Queen Mix

Into a blender add tomato juice, splash each of chili sauce, rice vinegar, clam juice, soy sauce, and fish sauce along with a few pieces of kimchi.

Peel and grate horseradish into the blender along with a little wasabi.

Add in one seeded and chopped habanero pepper. Make sure to wear gloves.

Add in a little shake of celery salt, kosher salt, and freshly ground black pepper. Blitz in the blender until relatively smooth.

In a spice grinder, grind a few pieces of porcini mushrooms into a fine powder (do not breathe the powder dust) and pass it through a fine-mesh sieve to catch any thick chunks. Pour into the blender and blend into the bloody mary mixture.

For the Shrimp & Scallop

Start by peeling and devein the shrimp by making a shallow cut down the back of the shrimp and removing the digestive tract.

Simply sear scallops in a high smoke point oil like grapeseed oil. Sear over medium heat for a solid minute and a half before flipping onto the other side. Butter based, like a steak, for 3 minutes or until the thickest point registers at 130°F. Place on a paper towel to cool.

Sauté each shrimp very quickly on each side and flip occasionally so the shrimp doesn’t burn. Cook until internal temperature reaches 130°F.

For the Assembly

In separate small bowls, dump in mayonnaise and combine Aleppo pepper with freshly grated chocolate, whisk together. Take the desired drinking glass and dip into the mayonnaise and then into the Aleppo pepper and chocolate mixture.

To the glass, add in a few pieces of ice along with a shot of vodka and pour the bloody mary mix over top. Stir to combine.

Garnish with a stalk of celery and skewered shrimp and scallops (2 of each) before enjoying with a metal straw.