Brad Kent's Take On How to Make Boozy Breakfast Sandwiches, Bloody Mary Micheladas and Bloody Mary Hot Sauce in your Own Home for New Year’s Day

How to Make Boozy Breakfast Sandwiches, Bloody Mary Micheladas and Bloody Mary Hot Sauce in your Own Home for New Year’s Day 

Photo Credit: Jeff Minton

This New Year's Day, celebrate with homemade Boozy Breakfast SandwichesBloody Mary Hot Sauce and Bloody Mary Micheladas. Certified food scientist, head chef of Blaze Pizza and local restaurateur, Brad Kent, shares creative recipes to spice up your New Year’s Day. Mix up the ingredients in your kitchen to make these delicious recipes for some extra fun this January 1st. With just a few simple steps, you'll be able to enjoy your own boozy breakfast. 



Chef Brad Kent’s New Years Day Breakfast Remedy


It all starts with his:


Bloody Mary Hot Sauce:

(Whisk together)

1 6 oz can tomato paste

Zest from 1 lemons

1/4 cup lemon juice 

1 tsp ground black pepper

2 tsp prepared horseradish 

3 Tbs Tabasco

2 tsp Worcestershire 

1/2 tsp granulated garlic

1 tsp salt

1 Tbs sugar

1/4 c vodka or water


Boozy Breakfast Sandwich:

1 bagel toasted and buttered

1 egg fried cooked medium 

2 bacon strips cooked and chopped into pieces

1 Tbs Bloody Mary Hot Sauce

1 small handful fresh cut Celery julienne 

A few sprigs of fresh dill

Garnish with fresh celery seed and cracked black pepper.  


(Served best with)

Bloody Mary Michalada:

2 tsp Bloody Mary Hot Sauce

Tajin seasoning


1 beer

*Rub rim of glass with lime and coat with Tajin seasoning. Add ice, Bloody Mary hot sauce, then gently stir in 1/2 of the beer. Add the remaining beer, and garnish with a lime wedge.


Brad Kent is opening a brand new restaurant in Highland Park early in 2022, Bagel+Slice. Bagel+Slice is more than just another restaurant. This restaurant represents community, social awareness and environmentally friendly solutions with a commitment to health consciousness for both their customers' well-being as well as the planet's natural resources. For the past 30 years, food scientist and internationally-renowned chef Brad Kent has been working tirelessly to perfect the taste and texture of both pizzas and bagels which marks now as the perfect time to debut his new establishment, Bagel+Slice. Paying homage to the historic New York City bagel makers, Bagel+Slice rolls their bagels by hand (not a machine), boils the bagels (instead of steaming them), bakes their bagels on a burlap lined board (not parchment paper) and bakes their bagels in a hearth oven (not a convection oven). Bagel+Slice is gluten-friendly and their doughs for bagels and pizzas are all vegan. 

Bagel+Slice is also committed to helping their local community.  Bagel+Slice will pay all team members above minimum wage and will maintain a lower profit margin to keep profits at a maximum of 15% profit. By keeping the profit margin low, employees receive higher rates of compensation while consumers enjoy more affordable products with quality ingredients! Bagel+Slice is proud to source many ingredients and artwork from local artisans and they are thrilled to partner with Occidental College in Los Angeles on educational projects. Bagel+Slice is also an approved vendor that will accept Bengal Bucks so students can use their dining card while visiting.

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