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!
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