Born in San Francisco, Cioppino is a fish stew that blends the best of traditional Italian recipes. If you have ever had Cioppino, you will know this is a labor of love, but worth the wait. Another dish that is complete with a crusty loaf of sourdough bread and a glass of wine. This recipe calls for simmer time. If you succeed in making this stew in an InstaPot, send us your results!
Smokin' Mary Cioppino
In a Large pot add butter, oil, onions and garlic over medium heat. Sauté until onions are tender.
Reduce heat to simmer. Add Vodka, Smokin' Mary Mix and seafood medley. Simmer for two hours.
There is something to be said with prepping dinner after breakfast and coming home to a fully cooked meal, infusing the house with the savory essence of home cooking. Just add a loaf of crusty bread and your dinner is complete. This was a staple meal in our household, but we didn't have Smokin' Mary Bloody Mary Mix. This is a kicked-up version of a Midwest classic.
Smokin' Pot Roast
Brown the meat on each side in the bacon fat. Add the veggies at the last 90 min to avoid overcooking them.
Place meat and liquids in slow cooker or Dutch oven. Cook over medium heat for 3 -4 hours depending on size of roast.
The roast is ready when it is falling apart and tender.
When my husband and I were asked what we wanted for our wedding dinner, both of us said in unison "pulled pork"! Unfortunately, Smokin' Mary Bloody Mary Mix was just a twinkle, so ours wasn't as smokin' as this recipe, but it's equally appropriate for any occasion, even a back yard wedding.
Smokin' Mary Pulled Pork
In a air tight bag (FoodSaver/Ziploc) place the roast and the Smokin' Mary Mix , seal and then put in fridge for 1 day.
Set smoker to 175 degrees.
Pull roast from bag and place onto smoker for 6-8 hrs.
Take mix and from bag, pour it into a medium sauce pan, add Bourbon, brown sugar, mustard, molasses and onions. Bring to boil, then reduce to simmer and reduce to 1/2.
Cool, cover and place in fridge until later.
Once the roast reaches 190 degrees, remove it from smoker and let cool.
Shred roast; reheat sauce and then mix together.
If you want a killer pulled pork sandwich, serve on two waffles with bread and butter pickles, maple syrup and sharp cheddar cheese. Yum!
Veal Oso Bucco is a very traditional Italian stew. This meal takes time, patience and love. We decided to shake up the recipe and add a little extra love of our own with some Smokin' Mary Bloody Mary Mix. Serve with a creamy risotto or a hearty polenta to complete this rich, savory dish.
Veal Oso Bucco
Pre-heat oven to 350 degrees.
Mix flour with salt and pepper and dredge (coat) the veal shanks in the flour, shake off excess.
Heat corn oil in a large frying pan. Saute veal on both sides, approximately 4 to 5 minutes for each side, seasoning it as you turn it.
Add onion and garlic and cook for another 3 to 4 minutes.
Add wine and cook over high flame to burn the alcohol off.
Add Smokin’ Mary mix and brown gravy. Stir and allow to boil.
Add remaining ingredients.
Place in dutch oven or casserole dish, cover and bake for 2 hours 20 minutes.
Remove veal shanks from mixture and cook sauce over high heat for 2 to 3 minutes. Pour sauce over veal shanks and serve.
There is just nothing better than finger licking good spare ribs, falling right off the bone. The spare rib is the perfect balance of meat and fat that just begs to be coupled with a savory sauce and any good sauce begs to have some Smokin' Mary in the ingredients. So here it is my foodie friends, spare ribs with a twist of Mary!
Ginger & Soy Glazed Spare Ribs
For the Marinade:
2 - racks of St. Louis style ribs
2 - gallon zip lock bags
In a large bowl, combine marinade ingredients.
Cut apart ribs into individual ribs. Remove thin membrane off the backside of the ribs
Put ribs into bags (separate half into each bag). Pour marinade into each bag, close, then let sit in fridge for 3 hours.
Pull ribs from fridge and let rest at room temp for 15minutes while grill gets to 225 degrees. Do not discard the marinade.
Place ribs on grill on sheet pan or foil for 2-3 hours. After 45 minutes pull from grill and put in bag with marinade to re-coat the ribs, then put back on grill. Repeat again in another 45 minutes.
When ribs can be pulled apart with your finger, pull from grill, cover in foil and let rest for 10 minutes.
Mary has many personalities. She's a spicy gal who mixes well with just about anyone. So bring her into your kitchen and enjoy her special twist on your favorite culinary delights!