VEGAN RECIPES
Bloody Mary Popsicles
1 ½ cups Portland Bloody Mary Mix
6 Tbsp. vodka
1 tsp. fresh ginger, minced (optional)
6 popsicle sticks
Salt (optional)
Combine Portland Bloody Mary Mix, vodka, and ginger in a cocktail shaker. Mix well. Pour into 6 popsicle holders. Don’t fill up all of the way – leave about 1/2″ at the top. Freeze for 20 minutes or until they’re a little bit frozen but not all the way. Place a popsicle stick in the middle of each one. Freeze for another 90 minutes or until set. Run under warm water for 1-2 minutes until popsicles easily come out. Lightly dust with salt if you want.
Bloody Mary Lentil Soup
2 Tbsp olive oil
1 medium onion, chopped
1 large carrot, peeled and chopped
1 large celery stalk, chopped
1 clove garlic, chopped
Salt and ground black pepper to taste
2/3 cup lentils
1 can (14 ½ oz) diced tomatoes
2 cups vegetable broth
½ cup Portland Bloody Mary Mix
1 tsp fresh thyme, or ½ tsp dried thyme
Heat oil in a medium to large pot over medium heat. Add the onion, carrot, celery, garlic, salt and pepper, and sauté until the veggies are tender, about 5-8 minutes. Add the tomatoes, juice and all. Simmer, stirring occasionally, about 8 minutes. Mix in the lentils, broth, and Portland Bloody Mary Mix. Add the thyme, stir everything well, and bring to a boil over high heat until the lentils are almost tender, which should be about 30 minutes. Ladle into soup bowls all by itself, or on top of brown rice. Serves 2-4 depending on how hungry you are.
Salad dressing, Portland Style
1 part Portland Bloody Mary mix
3 parts olive oil
Whisk together, or shake in a closed container. Drizzle over salad greens.
Bloody Mary Breakfast Spuds
4 medium potatoes
1 cup Portland Bloody Mary Mix, plus a little bit more*
Vegetable oil
Pierce potatoes all over with a fork, then cook them in the microwave on high for 5-6 minutes. Let potatoes cool, then cut into 1-inch cubes. Pour Portland Bloody Mary Mix over the cubes, and toss to coat. Don’t rush this part; let them soak up all they can. Meanwhile, heat oil over medium heat in a large skillet. Put the potatoes in and fry until crispy, turning occasionally. *Use some more Portland Bloody Mary Mix as a topping, or as a dipping sauce.
NOT-VEGAN RECIPES
Devilish Eggs
1 dozen eggs
½ cup mayonnaise
½ tsp salt
3 Tbsp Portland Bloody Mary Mix
1 tsp vodka
Ground black pepper
Hard boil the eggs and peel them when they’re cool enough. Cut each one in half lengthwise and put all the yolks in a bowl. Set the white parts aside; on a platter would be nice. Mash up the yolks with the back of a fork until fairly smooth. Add all the rest of the ingredients and mash some more. Carefully spoon a little bit of the mixture into each of the empty egg halves. Grind a little black pepper on top and you’re done.
Bloody Joes
2 lbs ground beef
2 ½ cups Portland Bloody Mary Mix
1 small onion, diced
1 jalapeno, minced
3 garlic cloves, minced
4 Tbsp brown sugar
2 T tomato paste
1 tsp dry mustard
1 Tbsp apple cider vinegar
Salt and pepper to taste
Brown the meat, and drain off any oil. Add the onion, jalapeno, and garlic, and cook for a couple minutes until the vegetables soften. Add Portland Bloody Mary Mix, brown sugar, tomato paste, dry mustard, apple cider vinegar, and salt and pepper. Simmer for about 30 minutes, stirring occasionally. Simmer longer if you want it thicker. Add a little water or Bloody Mary mix if it gets too thick. Serve on warmed hamburger buns. Feeds 6-8 lucky people.
Bloody Mary Butter
1 stick of butter, softened
2 Tbsp Portland Bloody Mary Mix
1 tsp garlic
Combine all ingredients and mix well. This tastes great on corn on the cob, grilled or steamed veggies, seafood, baked potatoes, or just about anything.
Portland Bloody Mary-nade
1½ cups Portland Bloody Mary Mix
½ cup olive oil
Blend well in a bowl, shaker, or blender. You can marinate your steak, chicken, salmon, shrimp…practically anything you can think of. It’s best to marinate things overnight in the fridge, but do the best you can.
Portland Jambalaya
4 oz diced chicken
12 medium shrimp
1 Tbsp Cajun seasoning
2 Tbsp olive oil
¼ cup chopped onion
¼ cup chopped green pepper
¼ cup chopped celery
2 Tbsp minced garlic
1 can (14 ½ oz) diced tomatoes, drained
2 bay leaves
1 tsp Worcestershire sauce
½ cup Portland Bloody Mary Mix
¾ cup rice
2 ½ cups chicken stock
5 oz andouille sausage, sliced
Salt and pepper to taste
In a bowl, combine the shrimp, chicken, and Cajun seasoning. In a big saucepan, heat the oil over high heat and cook the onion, pepper, and celery for about 3 minutes. Add the garlic, tomatoes, bay leaves, and Worcestershire sauce. Stir in the rice, and slowly add the chicken stock and Portland Bloody Mary Mix. Reduce heat to medium and give the rice a chance to cook, like maybe 15 minutes. Then add the chicken and shrimp mixture along with the sausage. Cook about 10 minutes more. Season to taste.
Bloody Mary Short Ribs
4 pounds beef short ribs
Salt and pepper to taste
2 Tbsp olive oil
2 Tbsp butter
1 large onion, sliced into rings
1 cup red wine
1 cup beef stock
1 (28 ounce) can diced tomatoes
3 cups Portland Bloody Mary Mix
Preheat your oven to 350 degrees. Season all the short ribs with salt and pepper, and set aside. Heat a Dutch oven, or any wide, shallow pot with a lid, on the stove over medium-high heat. Stir in the olive oil and butter until the butter melts. Stir in the onion, and cook until it begins to soften, about 3 minutes. Remove and set aside.
Brown the short ribs in the hot Dutch oven until browned on all sides, about 3 minutes per side. Once browned, add the onions back into the pot; then pour in the wine, beef stock, tomatoes, and Portland Bloody Mary Mix. Bring to a simmer, then cover, and place into the preheated oven for 3 hours. You might also want to throw some carrots, fingerling potatoes, and/or mushrooms in there while you’re at it.
Bloody Mary Chili
2 Tbsp olive oil
2 stalks celery, diced
1 onion, diced
2 cloves garlic, chopped
3 pounds ground beef
16 oz Portland Bloody Mary Mix
¼ cup vodka
1 can (15 oz) kidney beans, drained
1 can (15 oz) pinto beans, drained
1 can (15 oz) black beans, drained
In a large pot over medium heat, add olive oil and cook the celery and onions until soft. Do the same with the garlic, then put the ground beef in last. Cook until browned, 5 to 10 minutes; drain off the excess fat. Next, add the Portland Bloody Mary Mix. Stir all the beans in, cover the pot, and then turn the heat down to low. Simmer for 1 hour, stirring occasionally. Add more Bloody Mary mix or water if needed to get the consistency just right.
Bloody Mary Cupcakes
Cupcakes:
2 cups cake flour
2 tsp baking powder
¼ cup vodka
8 oz unsalted butter, softened
1 ¼ cups granulated sugar
2 eggs plus 1 egg yolk
1 cup Portland Bloody Mary Mix
Preheat your oven to 350 degrees. Line a muffin pan with 12 cupcake liners. Sift the flour and baking powder into a medium bowl. In a different, smaller bowl, mix the Portland Bloody Mary Mix and the vodka together. In a totally different bowl, blend the butter with the sugar using an electric mixer for about 5 minutes. Scrape down the sides of the bowl, and then add 1 egg at a time, scraping down the sides of the bowl after each one. Turn the mixer to the lowest speed and add the flour and the Portland Bloody Mary Mix/vodka combo, alternating between the two, beginning and ending with the flour. Mix until just barely combined. Scrape down the sides and mix for 30 more seconds. Fill the cupcake liners three-quarters full with batter and bake until a toothpick inserted in the middle comes out clean, 15 to 18 minutes or so.
Cayenne Pepper Buttercream Frosting:
3 2/3 cups powdered sugar
8 oz unsalted butter, softened
1 tsp celery salt
2 Tbsp milk
3 tsp lemon juice
3 tsp vanilla extract
1 tsp cayenne pepper
Sift the powdered sugar into a medium bowl. In a larger bowl, cream the butter and celery salt together with your electric mixer, about 1 minute. Then add the powdered sugar and milk, alternating between the two. Beat until combined. Scrape the sides of the bowl. Add the lemon juice, vanilla and cayenne pepper. Mix until combined. Then beat the mixture on high until light and fluffy, 5 to 6 minutes.
Frost the cupcakes when they’re cool. You can also top them with a sprinkling of black pepper or cayenne.
Bloody Mary Party Dip
½ cup Portland Bloody Mary Mix
1/3 cup mayonnaise
24 oz cream cheese, softened
Combine all ingredients. Dip a cracker or a raw veggie into it, then eat it. Repeat.