Potsies White Trash Dirty Martini Recipes

Steps:

• Form the blue cheese into 12 narrow tube shapes and stuff them into the pitted olives. Skewer 3 olives on each of 4 cocktail picks.
• Fill a cocktail shaker with ice and add the vodka, vermouth and olive brine. Shake vigorously, then strain the cocktail into 4 martini glasses. Garnish with the olives and serve immediately.

Steps:

• For best results and taste keep vodka in the freezer.
• Pour 1/4 oz of vermouth into a frozen martini glass and swirl it around til the inside of the glass has been coated. Discard vermouth.
• Combine vodka and brine in a cold shaker glass with ice and shake vigorously.
• Strain into the cold martini glass swirled with vermouth.
• Place pickled okra pod into glass.
• Don't forget to eat the drunken okra pod after you have finished the drink!
• Repeat steps 2-6 as often as needed.

Steps:

• Combine vermouth and chopped olives in a sealed glass container and let sit for 3 days. Shake periodically.
• Chill a cocktail glass by filling it with ice or putting it in the freezer for about 5 minutes.
• In a mixing glass filled three-quarters full with ice, pour the gin and 1 1/2 ounces of the infused vermouth. Stir until chilled, about 30 seconds, and strain into the chilled glass. Carefully drip a few drops of olive oil (with an eye-dropper, if possible) onto the drink's surface. Serve with a small dish of mixed olives.

Steps:

• Pour oil into a skillet with a tight fitting lid (preferably cast iron but go with what you have)and then add potatoes, onion, and okra and toss.
• Heat your skillet (with all of the ingredients) over medium high heat.
• Sprinkle with garlic powder and a generous amount of pepper. Save salt for later(Salting potatoes makes them "sweat". Just like eggplant. You don't want them to do that while trying to brown them -- it will increase your cooking time.).
• Cover skillet with a tight fitting lid and cook over a medium high heat until potatoes are steamed soft, stirring about every 5 minutes. Don't use a high heat YET -- you are not trying to brown the potatoes yet just get them soft.
• They should be soft in about 15-20 minutes, depending on the size of your cubed potatoes. I like to cube mine relatively small- I think the end result is a better texture. (For me, anyway).
• After potatoes are soft, remove the lid (and don't recover anymore) and turn the heat up to brown the potatoes. I usually only turn them two or three times because I like some of them browned and other ones still soft.
• When browned to your liking remove from skillet and salt to your taste.
• Serve with ketchup if you must but a creamy white gravy is better.

Steps:

• Put two martini glasses in the fridge to chill. Thread the olives onto two cocktail sticks and set aside.
• Fill a jug or mixing glass with the ice, then pour in the gin, vermouth and olive brine. Stir until the outside of the jug feels cold. Taste to make sure that it's icy cold and that you're happy with the dilution.
• Strain the mix into the chilled glasses and garnish with the olive skewers.