Main Street Cafe's "Smoke" Omelet, Bloody Mary


Posted on July 17, 2013 at 10:38 AM

Updated Wednesday, Jul 17 at 11:11 AM

The "Smoke" Omelet

Egg Mix

6 local farm eggs

3 tablespoons heavy whipping cream

Filling for the Omelet

Smoked button mushrooms cut into quarters

Thinly sliced gouda cheese

Main Street sorghum bacon or other high quality bacon diced and slowly cooked until crispy

Smoked Onion Marmalade

3 yellow or white onions (cut in half and smoked for 25 minutes, then thinly slice once cool)

1/2 cup local honey

1 stick unsalted butter

1/2 cup rice wine vinegar

1 tablespoon fresh thyme leaves

1/2 tbsp. kosher salt

1/4 tbsp. fresh cracked black pepper


In a large saucepan, add whole butter and honey; heat over medium heat stirring butter and honey together until slightly amber in color, being careful not to burn.  Next add the sliced smoked onions.  Cook over low heat for 25 minutes.  Once the onions are tender, add vinegar.  Simmer and reduce mixture until it has a sticky jam consistency.  Finally, season with salt and pepper then add fresh thyme leaves.  Pour mixture onto a small baking sheet and allow it to cool in fridge.


The "Smoke" Bloody Mary

1 tbsp. Bourbon Barrel Foods bourbon-smoked paprika

1 tbsp. Bourbon Barrel Foods Worcestershire sauce

1/2 tbsp. ground black pepper

1/4 tsp. smoked sea salt

2 oz. fresh-squeezed lime juice

1 tbsp. Chipotle Tabasco

1/2 tbsp. granulated garlic

1/2 tbsp. granulated onion

3 oz water


Combine all ingredients in blender, blend until smooth.  Place in jar or other appropriate container.

In a shaker filled with ice, add 1 oz. Smoke Base, 1 1/2 oz. bourbon of your choice, 5 oz. fresh tomato juice (Knudsen's or a locally-made juice preferred).  Replace top and shake for 20 seconds.  Pour over ice in a mason jar garnished with fresh lime, pickled okra and celery.


Main Street Cafe

217 East Main Street (in the Ice House)