El Papi Loco! Recipe

Make Bloody Mary mix

In a pitcher combine tomato juice (720 ml), fresh lemon juice (60 ml), prepared horseradish (2 tbs), Worcestershire sauce (2 tbs), hot sauce (1 tbs), smoked paprika (1 tsp), celery salt (1 tsp) and freshly ground black pepper (1 tsp). Stir well to dissolve horseradish and seasoning.

Prep glasses

Rub a lemon wedge around the rims of 4 tall glasses, dip rims into coarse salt (from Tito's & Finishing section). Fill each glass with crushed ice (about 1 cup per glass).

Assemble cocktails

Divide the Bloody Mary mix among the 4 glasses (about 180 ml mix per glass). Add 50 ml Tito's Vodka to each glass (use the 200 ml listed in ingredients). Stir gently to combine and chill.

Garnish and serve

Top each cocktail with a celery stalk, a cooked bacon strip and a pickle spear. If serving a burger slider on the rim, skewered or perched, place the slider across the top. Serve immediately with a lime wedge on the side.

Make burger sauce

In a small bowl combine mayonnaise (4 tbs), ketchup (2 tbs), yellow mustard (1 tbs) and finely chopped pickles (2 tbs). Mix until smooth and refrigerate until assembly.

Form patties

Divide 500 g ground beef into 4 even portions. Gently form into slightly wider-than-bun patties (do not overwork). Season both sides with salt (1 tsp), black pepper (1 tsp) and onion powder (1 tsp).

Cook patties

Heat a griddle or skillet over medium-high and add 1 tbs neutral oil. When very hot, place patties and press slightly for even contact. Cook 2.5–3 minutes per side for medium (adjust time for desired doneness). During last minute of cooking, top each patty with a cheddar slice so it melts.

Toast buns and assemble

Butter slider buns (2 tbs total) and toast, cut-side down, in the skillet until golden. Spread burger sauce on both bun halves, place patty with melted cheddar, add two dill pickle slices, cap and set aside. For Bloody Mary garnish, reserve one slider per cocktail as desired.

Marinate chicken

Cut boneless chicken thighs (600 g) into strips. In a bowl combine buttermilk (240 ml), hot sauce (1 tbs) and garlic powder (1 tsp). Submerge chicken in marinade, cover and refrigerate for 20–30 minutes (or up to 4 hours).

Make dredge

In a large bowl whisk together all-purpose flour (1.5 cups), cornstarch (0.25 cup), smoked paprika (1 tbs), cayenne (0.5 tsp), salt (1.5 tsp) and black pepper (1 tsp).

Coat chicken

Remove chicken from buttermilk, allow excess to drip off, then toss each piece in the flour mixture until thoroughly coated. Shake off excess and place on a rack while oil heats.

Heat oil and fry

Pour vegetable oil (1 liter) into a deep skillet or pot to a depth of about 5 cm and heat to 175°C (350°F). Fry chicken in batches without overcrowding for 4–6 minutes per batch until golden brown and internal temperature reaches 74°C (165°F). Drain on a wire rack set over a baking sheet and rest 3 minutes.

Finish

Serve Freebird chicken on the side of the sliders or as a topping for a Bloody Mary. Keep warm in a 90–100°C oven for up to 15 minutes if assembling plates.

Prep skewers

If grilling, soak wooden skewers 20 minutes to prevent burning. Pat shrimp dry and season with salt (0.5 tsp) and black pepper (0.5 tsp). If using bacon, cut each strip in half and partially cook (about 50%) so it will finish crisping on the skewer without overcooking shrimp.

Assemble skewers

Thread shrimp (about 2–3 per skewer), cherry tomato, basil leaf and a mini mozzarella ball onto each skewer, alternating. For bacon-wrapped shrimp option, wrap half-strip of par-cooked bacon around each shrimp before skewering. Drizzle olive oil (2 tbs) and lemon zest (1 tsp) over assembled skewers.

Cook skewers

Heat a grill pan or skillet to medium-high. Cook skewers 2–3 minutes per side until shrimp are opaque and bacon is crisp. Alternatively broil in oven on a rack for 3–4 minutes per side. Remove and rest 1 minute.

Serve

Serve skewers hot as a garnish for Bloody Marys or alongside sliders and Freebird chicken. Reserve a few skewers to perch on cocktails if desired.

Extra vodka & chasers

Keep the extra Tito's vodka (100 ml) chilled for guests who want a straight shot or to top their Bloody Mary with more spirit. Serve with lime wedges (4 each) and a small dish of coarse salt (2 tbs) for chasers.

Plating and final assembly

Arrange 1 slider per guest (plus extras for Bloody Mary garnish as desired), 3–4 pieces of Freebird chicken each, and 1–2 skewers. Place Bloody Marys in front with chosen garnishes (celery, bacon, pickle, slider or skewer). Offer extra Tito's and lime wedges on the side.