Episode 2 of Cocktails with the Cullum’s was hosted at the Sub-Zero, Wolf, and Cove Showroom in Scottsdale with special guest Chef Dan, Corporate Chef for Sub-Zero Group Southwest. Chef Dan and The Cullum’s prepared Fresh Bloody Mary’s with Candied Bacon and Shrimp Bruschetta. Click the link below to see the fun and learn why we use Sub-Zero, Wolf, and Cove appliances in our custom homes.
If you would like to drink and cook along, see the recipes below!
Join us for episode 3 on September 17th at 4pm PST at a custom estate in our luxury community, Paradise Reserve.
8 slices of bacon
½ cup of brown sugar
2 tablespoons of maple syrup
2 tablespoons of cider vinegar
2 teaspoons of black pepper
Preheat Wolf M series or E series oven to 350˚F on convection mode.
Line a roasting pan with aluminum foil, then place the roasting rack on top.
In a small bowl, combine the brown sugar, maple syrup, cider vinegar, and black pepper.
Lay out 8 pieces of bacon on the roasting rack and cook for 5 minutes in the preheated oven.
Remove the bacon from the oven and brush the top side with the sugar mixture, then flip it over and brush the other side.
Return the bacon to the oven and cook for an additional 5 minutes. Repeat the process until the bacon is crisp, about 25-30 minutes depending on how thick the bacon is.
Fresh Bloody Mary
1 pound of chopped tomatoes
1 stalk of chopped celery
1 clove of garlic
1 chopped jalapeno
3 tablespoons of fresh lime juice (about 1.5 limes)
2 tablespoons of Worcestershire sauce
1/2 teaspoon of salt
1/2 tablespoon of prepared horseradish
1/4 teaspoon of black pepper
8 ounces of vodka
Using the Wolf Gourmet Blender, puree the tomatoes, celery, garlic, jalapeno, lime juice, Worcestershire sauce, and salt. Pass through a fine mesh sieve (optional).
Add horseradish, black pepper, and vodka and mix.
Pour into a glass over ice. Garnish with candied bacon, celery, and lime wedge and enjoy!
6 U-15 peeled and deveined shrimp, no tail
1-2 tablespoons of butter
1 tablespoon of minced garlic
1 beef steak tomato
2+ tablespoons of EVOO
3-4 basil leaves
Smoked paprika, as needed
Red pepper flakes, as needed
Salt and pepper, as needed
Season shrimp with salt, pepper, smoked paprika, and red pepper flake to your taste preference.
In a small saucepan, melt butter on high then add garlic and cook until it is lightly brown and fragrant.
Add shrimp and toss with butter and garlic several times until they start to turn pink, they should be about 25% cooked, not fully cooked.
Add the tomato and toss together, then cook for about 2 minutes. Once the tomato gives off a little juice and the shrimp are cooked, remove from heat. Add EVOO and basil then taste and adjust seasoning as you see fit.
Spoon on top of crostini and garnish with additional EVOO and basil.
Enjoy alongside your Fresh Bloody Mary with Candied Bacon.