I love anything stuffed and I love peppers. So naturally, we concocted an amazing stuffed pepper recipe. These poblanos can be served as an appetizer or as the main dish, just add some Spanish rice and beans and you will have a stellar meal courtesy of Mary.
Smokin' Mary Stuffed Poblano Chili's
1/3 cup of Smokin' Mary mix
1 lb of bulk chorizo sausage (no skin)
1 tsp of olive oil
1/2 cup of cooked rice
1/2 cup of diced onions
1/2 cup shredded cheddar cheese
3 poblano peppers halved lengthwise
Preheat oven to 350 degrees.
In large skillet over medium heat add olive oil and chorizo, cook and stir until it is crumbly and browned.
Remove skillet from heat; add rice, onions cheese and Smokin' Mary Mix to the chorizo, stir until mixed evenly.
Fill poblano peppers with mixture; place in a casserole dish or pie pan. Drizzle a little Smokin' Mary mix over each pepper half. Pour 1/2 inch water in bottom of pan and cover loosely with aluminum foil.
Bake for 1hr.
Oh there is nothing better than oyster season! Dozens of varieties to chose from, all over the world. Thank goodness airplanes were invented so we can have access to nature's aphrodisiacs wherever we live. However you take your oysters, don't forget to add a little Smokin' Mary to your mix!
Smokin' Mary's Oysters on the Half Shell
Smokin' Mary Mix makes a great cocktail sauce for oysters on the half. It also makes a great accompaniment for oyster shooters. Or if you're barbecuing them in the half shell, pour a little Smokin’ Mary Mix on top of each one. Cheers!
There is just nothing better than a bowl of tomato soup and a grilled cheese sandwich. When I was a kid, this was my favorite weekend lunch. Of course, I was raised on Campbells tomato soup, but you have access to something much better! Smokin' Mary Tomato Soup. Check out our Smokin' Mary Bacon and Grilled Cheese Sandwich as a compliment, it's worth it!
Smokin' Mary Tomato Basil Soup
7 cups chicken broth
8 cups chopped tomatoes
6 peppers (your choice of variety) chopped
30 Basil leaves
1 stick of butter
1 cup half and half (or heavy cream)
2 cups Smokin' Mary Mix
4 Tbsp flour (optional)
4 Tbsp milk (optional)
1 cup quinoa
1-2 Tbsp pepper flakes (depending on your desire)
Put broth, tomatoes, peppers and basil into a stock pot. Cover and boil for 20-30 minutes.
Blend until pureed place back in pot. Add butter, half & half and smokin Mary.
To make it thicker, mix the flour and milk together in a small bowl and then stir into the soup mix.
Add 1 - 1 1/2 cups quinoa and pepper flakes.
Simmer over low heat for 30 minutes.
Garnish with a spoon of sour cream and a basil leaf.
Combining three of my favorite foods: chocolate, meat and Smokin' Mary. There are over 40 variations of this traditional South American dish and the majority do not include chocolate. However, the addition of this sweet additive has made this complex sauce popularity in the United States. Smokin' Mary's recipe gives you a good taste of a classic dish you can make at home!
Smokin' Mary Mole
2 cups of Smokin' Mary Mix
5 ounces dark chocolate, coarsely chopped
1 onion, halved and thinly sliced
1 package of Swiss Miss instant hot chocolate
2 cups chicken broth
2 dried ancho chiles, stemmed and seeded
1 Tbsp of Olive Oil
In a large stew pot add oil at medium heat. Add onion and peppers and sauté until tender.
Add Smokin' Mary mix and chicken broth, bring to a boil. Once it has reached a boil turn down the heat to a simmer, stir in the dark chocolate and Swiss Miss.
Simmer for 45 minutes. If its too thick, add a cup of water.
Add shredded chicken, pork or beef.
Serve with warm tortillas while enjoying a Smokin' Maria cocktail. Cheers!
Smokin' Mary goes well with chili, it's a natural pairing. We have a lot of variations of chili featuring our award winning mix. But the one that takes the cake is our meaty chili. It should just be called meat meat meat, but that might get confusing. So we spelled it out for you. If you like meat as much as we do, this is the chili for you!
Smokin' Mary's Meaty Chili
1½ lbs. ground beef
1lb bacon, chopped
1lb steak, cut into 1-inch cubes
3 cloves garlic, chopped
1 large onion, chopped
1 large red bell pepper, chopped
4 stalks celery, chopped
1 bottle Smokin’ Mary Mix
2 x 15 oz. cans of diced fire roasted tomatoes
2 x 15 oz. cans of kidney beans with liquid
1 x 15 oz. can of black eyed peas with liquid
3 tbsp chili powder
1 tbsp cumin
1 tsp chipotle flakes
Brown all the meats together, making sure the ground beef is crumbled. Set aside
Sauté garlic, onion, bell pepper and celery together in some olive oil until cooked but still firm.
Add the browned meats and the sautéed vegetables together in a big pot. Add the canned tomatoes, kidney beans, black eyed peas, chili powder, cumin, chipotle flakes and the Smokin’ Mary Mix. (Be sure to rinse the bottle with a little water and pour it all into the pot.)
Bring the pot to bubbling and simmer for about 1 hour. If it starts to get too thick, add more water.
Top the chili with shredded cheese and/or sour cream. Enjoy!
There is nothing better than combining dinner and drinks, especially when you can do it all in one pot. We took direction from Julia Child on cooking a good meal in the kitchen and added a little kick to this chili recipe. You can always opt out on that extra ingredient, but we think it adds just the right extra touch to make a unique, shareable chili concoction.
Loaded Bloody Mary Chili
In a large pot over medium heat, add some olive oil and sauté the celery and onions until soft. Add the garlic and stir, then add the ground beef. Cook until browned, 5 to 10 minutes; drain off the excess fat. Stir in the chili powder, cumin and oregano.
Add the Bloody Mary mix, vodka (if using), Montreal steak seasoning, Tabasco and Worcestershire to the pot. Stir. Add the kidney and pinto beans, stir together well, cover and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. Add more Smokin' Mary mix or water if needed during simmering.
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.
Salads are a great way to eat healthy, right? But there are days that no matter how you dress it, lettuce is just lettuce. Insert Smokin' Mary Bloody Mary Mix here. This is not your average French vinaigrette. Our version of salad dressing takes twists and turns to keep your taste buds on their toes.
Once you get your recommended daily dose of veggies, try our dressing as a marinade for chicken or fish.
Smokin' Mary Vinaigrette
1/4 cup Olive oil
1/4 cup pickle juice
1/4 Smokin Mary mix
1 oz Citrus Vodka
1/4 tsp dried dill
You can shake to mix or put it in a blender.
Even though lobsters are harvested year-round in Maine and New Hampshire, they are the most active between June and December. So what does that mean? It means it's time to collect recipes for those succulent crustaceans! As always, we have found a way to take a traditional dish and kick it up a notch with Smokin' Mary Bloody Mary Mix!
And of course we fully recommend adding a Smokin' Mary Bloody Mary to your list of liquid tasty beverages to be enjoyed with your lobster!
Smokin' Mary Lobster Stuffing
Blend everything together in a food processor, pulsing lightly.
You can use this stuffing as a topper for steaks, pork chops, chicken. Or as a stuffing for peppers, mushrooms, etc.
You will find Clams Casino in just about every restaurant in Rhode Island. Why you say?
According to legend, the recipe for clams casino was originally developed in 1917 in the Little Casino in Narragansett, Rhode Island, by a maître d'hôtel for a woman of means wanting something special for her guests. Good Housekeeping Great American Classics attributes the dish to Mrs. Paran Stevens and maître d'hôtel Julius Keller. She named the dish after the hotel, and word and popularity of the dish has since spread across the United States (From Wikipedia)
Well, we love Clams Casino, but of course have to Mary them up a little with Smokin' Mary Bloody Mary Mix. So here is our version of the classic "clams on the half shell" recipe kicked up a notch.
Smokin' Mary Clams Casino
Split open the clams over a bowl, being careful to save as much of the juice as possible. Remove the clam meat. Cut the clam meat in half. Return half of clam meat to each shell.
In a small saucepan, melt the butter. add onions and green pepper. Cook until tender. Add the reserved clam juice, Smokin’ Mary mix, parsley and bread crumbs. Mix well and set aside.
Place a teaspoon of the stuffing on top of the raw clam in each half shell. Top with bacon. Set the clam shells on a bed of rock satin a large shallow baking pan. Place pan in the middle of oven. Broil for 10 minutes, or until bacon is crisp. Serve with lemon wedges on the side.
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!