You ever get introduced to something and it turns you on to something else and starts a frenzy? I’ve been partying it up Mad Men style. With my Unofficial Mad Men Cookbook to toast the final season of the Mad Men series.
And of course I started watching the show. And of course I paid attention to every bit of food and cocktails served up in the show that is showcased on all the glossy pages of this wonderful cookbook.
Talk about flashing back to my childhoold of reading my grandmother’s cookebooks! I love this book! Of course, it has more that just food of the 1960’s, like Deviled Eggs, Potatoes au Gratin, and Pineapple Upside Down Cake. It is full of classic and creatively twisted cocktails from the bars of Manhattan, New York.
One drink that stood out to me is the classic ’21’ Traditional Bloody Mary. It’s so simple, yet was frequently ordered by the businessmen of Manhattan. In fact, some would say the Bloody Mary is a traditional hang over drink, no? Probably because of the rich vitamin C in the tomato juice and the spice of the tobacco and black pepper.
Another favorite of mine is The Wedge. Wedge salads have been making a comeback lately, and why not. They were extremely popular as early as the 1910’s, as iceberg lettuce was “named for its ability to remain fresh when shipped long distances packed on ice”. I almost made the Avocado and Crab Mimosas, as those sounded extremely wonderful and were beautifully pictured in the cookbook. But seriously, the crisp classic iceberg was calling my name! As was the creamy blue cheese that
deliciously melted in the homemade olive oil dressing base. Oh the tang and the crunch, this simple salad was divine!
To help celebrate this party, the authors and publishers have allowed me to offer a giveaway of their book to my readers. Read on after the recipe for how to enter.
The Wedge and ’21’ Traditional Bloody Mary
-For the Wedge
2 heads iceberg lettuce
1 large ripe beefsteak tomato
6 oz bacon, cooked and crumbled
4 oz crumbled blue cheese, at room temperature
1/2 cup mayonnaise
1/2 cup olive oil
1 1/2 Tb red wine vinegar
1/2 tsp pepper (added for my preference)
1 clove pressed garlic (added for my preference)
-For the Bloody Mary
2 oz tomato juice
1 1/2 oz vodka
dash celery salt
dash salt and pepper, to taste
lemon and celery sticks for garnish
Begin by mixing the dressing to allow the ingredients to marinate. Combine the blue cheese, mayonnaise, olive oil and vinegar, and garlic and pepper if using, in a small bowl and whisk well. Set aside.
Cook, drain and crumble the bacon in a skillet over medium heat.
Cut the lettuce heads in half, then remove the core and several outer leaves to reveal the hearts. Cut the hearts in half, making 4 quarters per lettuce head.
Slice the beefsteak tomatoes thickly into 8 slices.
To serve, plate the salads with the wedges facing cut side up, two tomatoes per plate, 1/4 of the dressing and 1/4 of the bacon crumbles.
For the Bloody Mary combine all the ingredients in a shaker glass filled with ice and shake well.
Strain into a chilled cocktail glass and garnish with a lemon wedge and celery sticks, if desired. Squeeze the lemon into the Bloody Mary and stir with a celery stick.
And please, do remember to Party Like a Mad Man and check back here on April 5th!
And enter the contest below!
The Wedge with Bacon
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Number of servings: 4
Weight Watchers PointsPlus®:
*Nutritional value may vary depending upon which ingredients are used.
*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.
- 2 heads iceberg lettuce
- 1 large ripe beefsteak tomato
- 6 oz bacon, cooked and crumbled
- 4 oz crumbled blue cheese, at room temperature
- 1/2 cup mayonnaise
- 1/2 cup olive oil
- 1 1/2 Tb red wine vinegar
- 1/2 tsp pepper (optional)
- 1 clove pressed garlic (optional)
- Begin by mixing the dressing to allow the ingredients to marinate. Combine the blue cheese, mayonnaise, olive oil and vinegar, and garlic and pepper if using, in a small bowl and whisk well. Set aside.
- Cook, drain and crumble the bacon in a skillet over medium heat.
- Cut the lettuce heads in half, then remove the core and several outer leaves to reveal the hearts. Cut the hearts in half, making 4 quarters per lettuce head.
- Slice the beefsteak tomatoes thickly into 8 slices.
- To serve, plate the salads with the wedges facing cut side up, two tomatoes per plate, 1/4 of the dressing and 1/4 of the bacon crumbles.
Keep scrolling for the contest!
This post was sponsored by Ben Bella Books and Smart Pop Books. I received a complimentary cookbook by the sponsor for participating in #PartyLikeAMadMan Blogger Party. No additional compensation was received by me. All opinions, text, and images, are my own, unless otherwise noted. *This post contains affiliate links.
You made it! Now go ahead and enter!