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.
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.
Chicken Parmesan is a staple Italian dish. Consisting of breaded chicken, cheese and tomato sauce. You can take this versatile recipe and serve it over pasta or make it into a sandwich. Either way, it's a delightful dish that we just couldn't help but to Smokin' Mary it up a bit.
Here's our variation of this classic with a twist of smoky and spice sure to please the palate!
Smokin’ Mary Chicken Parmigiana
Preheat oven to 450 degrees
To make the chicken breast more tender, pound them with a meat mallet before preparing this dish. Place them between sheets of wax paper or plastic wrap before pounding for easy clean up.
Soak the 4 chicken breasts in the milk. In a shallow dish, combine the bread crumbs and Parmesan cheese. Dredge (coat) the breast in the bread crumb mixture. Place the breast in a well-greased baking dish. Top each breast with 1 teaspoon of butter.
Bake the chicken breast for 25 minutes. Remove them from the oven, top each breast with 1/2 cup of Smoking’ Mary mix and a 1 slice of mozzarella cheese, and return back to the oven. Continue baking for 10 minutes, or until the Smokin’ Mary mix is bubbly and cheese has melted.
Honestly, there is no time like the present to enjoy a grilled cheese sandwich. It is the go-to food that just about anyone can enjoy (unless you are lactose or gluten intolerant, sorry). Hundreds of variations and a global presence, Smokin' Mary wanted to get in on the action and create a twist on this 24-hour-a day-treat.
You need to have some Smokin' Mary Candied Bacon on hand. If you don't, you can find the recipe HERE. And, If you are going to whip up a batch of bacon, dare we say add a Smokin' Mary Bloody Mary as the perfect liquid tasty beverage for your grilled cheese!
Smokin' Delicious Grilled Cheese Sandwich
Butter the bread on both sides, grill in pan or in a Panini maker. Place cheese, apple and bacon on bread and melt together as a sandwich.
Meatballs are one diverse food. First of all, it doesn't matter what kind of meat you use: beef, pork, chicken, turkey, or tofu, they are fun size morsels that can be dunked or simmered with a variety of sauces to delight the tastebuds. Using Smokin' Mary Bloody Mary Mix as a base for your meatballs gives these little treats a kick that will be sure to start a meal off right.
We like to make appetizer meatballs for an impressive pre-game snack. We like to bake the meatballs, but you can cook them in a slow cooker or InstaPot as well.
Holy Smokin' Meatballs!
Start making the sauce first so it can reduce to half.
Mix in a saucepan:
While simmering and stirring occasionally, start making the meatballs below.
Preheat oven to 350 degrees.
In food processor, mix sausage, 1/2 of the hamburger meat, sour cream, Smokin' Mary mix, egg, onions and garlic. Process into a puree.
Transfer to bowl.
Add Ritz to the processor and grind to a fine crumb. Add to bowl with others ingredients. Mix together with a wooden spoon. Next, add the remaining hamburger meat.
Make 1 inch balls and place on a cookie sheet.
Bake 20 minutes, then flip each ball and bake for additional 15 minutes (until both sides are nicely browned).
Mix with sauce and serve.
There are days that either I don't have time to whip up the perfect appetizer for that weekend party or I don't have the imagination. Insert Smokin' Mary Bloody Mary Mix here. I came up with this quick life-hack at the 2019 Dallas Gourmet Market. Not one to not participate in everything, I found out that there was a condiment and sauce competition. I figured, If I could find a few shrimp and some shot glasses, I would provide the most perfect cocktail sauce.
Yep, we won.
There is not much to this recipe. it's meant to be simple. But feel free to modify at will. I used some poached shrimp from the buffet table. Gussy it up with grilled shrimp or for other shrimp variations, watch Forrest Gump.
Smokin' Mary's Award Winning Cocktail Sauce
Pour Smokin' Mary Bloody Mary Mix in a nice serving bowl or individual shot glasses. For extra spicy sauce, stir in raw horseradish.
Display shrimp to your liking. Bring to a party and impress your friends.
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!