Bloody Roman

SpoonFed: Via 


Celebrity chef Chris Cosentino begins brunch with this spicy, beer-based, oyster-topped culinary concoction.

(Photo by Michael Harlan Turkell)

  • 12 Castelvetrano or other mild green olives, pitted
  • 3 (12-oz) bottles Beer (preferably Anchor Steam), cold
  • Roman Mix*
  • 12 oysters (preferably Kumamato or Kusshi), shucked, liquor reserved

Garnish:Olives, serrano chiles and chile threads


*Roman Mix


  • 3 lb Heirloom tomatoes, cored and chopped coarsely
  • 1 tbsp Salt-packed capers, rinsed and chopped
  • 2 Red Fresno chiles, seeded and chopped
  • 1 Shallot, finely diced
  • 2 tbsp Chopped pickled peppers (preferably Mama Lil’s)
  • 2 tsp Asian fish sauce (preferably Red Boat)
  • 1 tsp Cabernet vinegar
  • 1 tsp Ground Aleppo pepper
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp Chopped fresh flat-leaf parsley
    Pass the tomatoes through a food mill set over a bowl and fitted with the fine grinding wheel. Add the capers, chiles, shallot, peppers, fish sauce, vinegar and Aleppo pepper, and stir well.  [...] read more