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1/2 to 1 cup Big Daddy’s Bloody Mary Mix (to desired spiciness)
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3 T Olive Oil
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1 Yellow Onion Chopped
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3 Cloves Garlic Minced
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1 141/2 oz can diced tomatoes drained
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6 cups chicken broth
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2 tsp fresh chopped rosemary or 1/2 tsp dried
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12 oz of fresh meat or cheese tortellini or 9 oz ravioli
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3 cups chopped fresh spinach or 1 10oz package of frozen spinach (thawed and drained)
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Salt and pepper to taste
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Topping: Prepared pesto or pesto and grated parmesan cheese
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Heat Olive Oil in large pot add onion and garlic, sauté 5 minutes.
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Add tomatoes and Big Daddy’s Bloody Mary Mix, cook 1 minute.
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Stir in broth and rosemary, bring to a boil, reduce heat and simmer for 5 minutes.
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Add pasta and simmer for five additional minutes.
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Add spinach and salt and pepper to taste.
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Continue cooking until spinach is wilted and pasta is tender.
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Garnish with pesto/cheese, Enjoy!
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Two pounds of Meat
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2 cups of Big Daddy’s Bloody Mary Mix
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1 one gallon Ziploc bag
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Marinade in refrigerator for 1 to 2 days.
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Sear each side for 5 minutes and smoke with indirect heat until done.
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1 cup Big Daddy’s Bloody Mary Mix
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2 ounces vodka (optional)
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Large splash olive oil
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1 stalk celery, chopped
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2 salmon fillets, 6 oz each
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In a shallow pan, heat olive oil. Sauté celery until it starts to sweat.
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Push the celery aside and add the salmon to the pan.
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Add the Bloody Mary Mix and bring to a gentle simmer. Add in the vodka at this time.
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Cover with a tight fitting lid and let salmon poach in the liquid for about 10-12 minutes, until it is just cooked through.
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To serve, plate the salmon and spoon the sautéed celery and sauce over the salmon.
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2 cups of Big Daddy’s Bloody Mary Mix
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4 tablespoons (Rounded) of Brown Sugar
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4 1/2 ounces of Molasses
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Mix all ingredients in sauce pan and simmer for 5 minutes, stirring often.
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Substitute the ketchup with Big Daddy’s Bloody Mary Mix and reduce or omit seasonings in your favorite meatloaf recipe.
