Lucilles Bloody Mary Mix Recipe Booklet

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Recipe Booklet

Bloody Mary MixMarinade Ingredients

1/2 can beer2½ tbsp. butter (about a third of a cube)1 tsp. Lucille’s Bloody Mary Mix (Hot, Nippy or Mild) Optional - BBQ Sauce

InstructionsLiberally sprinkle Lucille’s on ribs. Rub in, or refrigerate for several hours.

For Marinade:Pour beer into a small sauce pan and add butter. Heat until butter melts and add Lucille's. Stir over heat until mixed. Optional: add a little BBQ sauce.

Brush marinade on ribs, and sear on each side over high heat until browned.

Barbecue over low or indirect heat, basting frequently.

BBQ RibsRECIPE

2011 Lucille’s Bloody Mary Mix

www.lucillesbloodymarymix.com1.877.LucysMx

Bloody Mary Mix



Ingredients1 lb. fresh shrimp2 fresh Roma tomatoes, diced1 pasilla chile, diced1 bunch cilantro, roughly chopped1 medium red onion, diced2 avocados diced2 tbsp. Lucille’s New Orleans Nippy Bloody Mary MixJuice of 2 lemons, 4 limes, and 1 orangeSalt and pepper to taste

InstructionsGently poach the shrimp in a pot of simmering salted water. When the shrimp JUST turn white, remove from heat and plunge the shrimp into ice water to chill rapidly. Cut the chilled shrimp into bite sized pieces and reserve. Combine all of the diced vegetables and cilantro in a large ceramic bowl. Toss with Lucille’s. Add the fruit juice and toss together. Add the shrimp and toss again.

Refrigerate, covered tightly, for at least 4 hours before serving. Give the ceviche a stir every hour while marinating. Remove from refrigerator, adjust seasoning, stir again and serve with your favorite tortilla chips or pita bread.

Lucille’s Nippy CevicheRECIPE by chef richard hyman, mezzo restaurant

B l o o dy Mar y Mix



Ingredients2 medium cucumbers5 medium tomatoes, peeled and chopped1 yellow onion1 medium bell pepper3 cloves of garlic2 cups cold water2 cups Lucille’s Bloody Mary Mix1/4 cup red wine vinegar1/4 cup olive oil1 tbsp. sea salt1/2 tsp. pepper

InstructionsFinely chop or blend ingredients in order listed. In large bowl, stir well. Add salt and pepper and stir. Refrigerate for two hours and stir before serving. Use ice for 1 cup water to cool faster.

Optional: Add bread crumbs or shredded light dry cheese.

Lucille’s Gazpacho RECIPE




Ingredients1 cup Lucille’s Bloody Mary Mix (liquid)1 lb. cleaned shrimp2 avocados, chopped1 clove garlic, chopped1/2 cup chopped green onions1 to 2 jalepeño peppers, chopped

InstructionsMix ingredients together. Eat alone or with corn chips.

Hint: Seed the jalepeño peppers for the taste without the heat.

Lucille’s Shrimp Cocktail RECIPE




Ingredients1 lb. ground beef1/2 lb. ground veal1/2 lb. ground Italian sausage (spicy)4 cloves garlic1 tsp. black pepper1 tsp. salt1/4 cup parsley 1/4 cup Italian seasoning1 cup yellow onion, chopped1/8 cup Lucille’s Bloody Mary Mix8-10 cups ground tomatoesA couple of bay leavesPinch of sugar1 lb. mushrooms, cleaned and sliced

InstructionsBrown ground meat. Add onion and garlic, lightly saute. Add remaining ingredients. Cover and cook on low for 6-8 hours. Serve over pasta.

Lucille’s Spaghetti RECIPE

Bloody Mary Mix



Ingredients4 Tilapia �lets (or any �aky white �sh)2 tbsp. Lucille’s San Francisco Mild Bloody Mary Mix1 head Swiss chard greens1/4 cup olive oil

For tapenade:2 cups kalamata olives1 tsp. lemon zest2 tbsp. capers1 tsp. parsley, �nely chopped2 garlic cloves, chopped1 Roma tomatoSalt and pepper

InstructionsFish: Rub outside of �sh with Lucille’s. Cover and refrigerate for one hour. In a pan, add oil or cooking spray and sear the �sh for 5-7 minutes per side.

Tapenade: roast tomato on grill, or broil in oven until skin begins to blacken. Remove from heat and cool. Remove seeds and dice into small cubes. Add remaining ingredients in food processor or blender and puree for 25-30 seconds. Add salt and pepper to taste.

Chard: Trim and rinse with clean, cold water. While �sh is cooking, in another pan, add oil or cooking spray and saute until tender.

Place �sh on a bed of the chard and top with tapenade. Yields 4 servings.

Lucille’s Se�ed Tilapia with Olive and Roasted Tomato TapenadeRECIPE by CHEF Nicolas sanchez




Ingredients1 cup plain Greek yogurt1 cup Best Foods brand mayonnaise3 to 4 Tbsp. Lucille’s Nippy Bloody Mary Mix

InstructionsMix all ingredients together. Chill well.

Enjoy with your favorite vegetables or chips.

Lucille’s Vegetable Dip RECIPE




Ingredients1 cup olive oil1/2 cup vinegar1/4 cup lemon juice1 tsp. tarragon3/4 tsp. black pepper1 cup celery1 cup scallions1/2 tsp. Mild Lucille’s Bloody Mary Mix4 cloves garlic

InstructionsMix all ingredients together in food processor or whisk by hand.

Hint: Works well as crab or shrimp marinade.

Lucille’s Vinaigrette RECIPE

Lucilles Bloody Mary Mix Recipe Booklet

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