The Bloody Joe
1 pound fresh habanero peppers
1 carrot, chopped
1 lemon or lime, juiced
1 cup vegetable oil
1 1/2 cups tomato juice
2 ounces Bloody Mary mix
Kosher salt and freshly ground black pepper
3 eggs
1 cup quick grits, cooked
1 1/2 ounces peppered vodka, optional
2 ribs celery, cut in half, about 4 inches long
2 cucumbers, sliced about 4 inches long
Instructions:
For the paste: In a food processor, put the habanero peppers, carrot and lemon or lime juice and blend. While blending, slowly add the vegetable oil.
For the Bloody Joe: In a saucepan, bring the tomato juice and Bloody Mary mix to a slow simmer and season with salt and pepper. Add the habanero paste to taste for desired heat. Add the eggs and slowly poach until the whites are set, about 3 minutes. Add the peppered vodka, if desired, and stir. Pour the finished eggs and Bloody Joe mixture over the quick grits. Add the celery and cucumber on the side to garnish.
