All posts by ashburnmgr

Seafood Mary

Seafood Mary


Ingredients

  • 2 oz. Vodka
  • 4 oz. Crabby or Clammy Mary
  • 1 Chilled oyster in shell for garnish
  • Celery salt for garnish
  • Lime Wedge for garnish
  • Celery stalk for garnish
  • pickled asparagus spears for garnish(optional)
  • Green Beans for garnish(optional)
  • Prawn for garnish(optional

Directions

  • Pour vodka and bloody mary mix into a shaker, shake with ice
  • Once well mixed, pour into an ice filled mason or old fashioned glass rimmed with celery salt and a lime wedge
  • Garnish with celery stalk, pickled asparagus spears, green-beans or prawns (optional)
  • Top with an oyster in the shell

Mexican Mary

Mexican Mary


Ingredients

  • cup Sassy Mary Mix
  • 1 oz. fresh orange juice
  • 1 oz. fresh grapefruit juice
  • 1 oz. fresh lime juice, plus 1 lime wedge
  • 1⁄2 oz. pomegranate juice (optional)
  • Kosher salt, for garnish
  • 4 oz. tequila
  • 1 12-oz. bottle Mexican beer such as Tocate or Dos Equis
  • 4 pickled jalapeños, for garnish

Directions

  • Pour Sassy Mary Mix, juices, beer and tequila in a pitcher, stir and set aside
  • Spread salt on a plate and rub the rim of 4 beer mugs with a lime wedge then dip the rims in salt
  • Fill mugs with ice and pour in Mexican Mary
  • Garnish with jalapeños and serve

Bloody Beer

Bloody Beer


Ingredients

  • 8oz (1 cup) Sassy Mary Mix
  • 2 12oz bottles or cans of beer
  • Several handfuls of ice cubes
  • Lime wedges for garnish
  • Celery salt or old bay for garnish

Directions

  • Prepare four glasses: rub the rims of four tall glasses with the lime wedges then coat the rims with either celery salt or Old Bay
  • Add 1/4 cup of Sassy Mary Premium Bloody Mary Mix to each glass
  • Add a handful of ice to each of the prepared glasses
  • Top up the glasses with half a bottle of beer each, then garnish with a lime wedge.

Clammy or Crabby Oyster Shooters

Clammy or Crabby Oyster Shooters


Ingredients

  • 1 raw oyster
  • Old Bay
  • 1oz Clammy or Crabby Mary Bloody Mary Mix
  • 1 shot Vodka ( optional)
  • Finely chopped green olives 1 Lemon wedge

Directions

  • Rim a small glass with Old Bay
  • Pour Vodka into the glass until it just covers the bottom (optional)
  • Add freshly shucked oyster to the glass and top with your favorite Ashburn Bloody Mary Mix (about halfway up)
  • Garnish with lemon or lime, thin celery stick and a few pieces of green olives
  • And…SHOOT!

Clammy Caesar-Style Mussels

Clammy Caesar-Style Mussels


Ingredients

  • 1 lb. mussels, beards removed
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Clammy Mary Mix
  • 1/4 cup vodka
  • 2 plum tomatoes, chopped
  • 2 tablespoons chopped celery leaves

Directions

  • In a colander, shake and rinse mussels under cold water, discarding any that remain open
  • Heat the oil over medium flame using a large pot
  • Add onion and garlic and cook for 2 to 3 minutes until softened
  • Add the remaining ingredients along with mussels
  • Cover and steam over high heat until mussels open (4 to 5 minutes)
  • Transfer to a bowl and serve with warm crusty bread or spoon over cooked linguine for a complete meal

Note: Quality mussels are easy to recognize. Fresh mussels smell clean, like the ocean, and the shells of live mussels are tightly closed. If the mussel is slightly open (no more than 1/4″), tap the shell. A healthy mussel will close it within 30 seconds. Refrigerate mussels in a bowl and cover with a damp towel. Never store mussels in water or in an airtight container, either method will kill them. Mussels should be cooked as soon as possible but will keep for up to a week.

Sassy Gazpacho

Sassy Gazpacho


Ingredients

  • ¾ lbs. ripe tomatoes
  • 1 small Cucumber
  • 1 small Onion
  • 2 Celery sticks
  • 1 Garlic clove
  • 1 ½ Pint Sassy Mary Mix
  • 2 ½ tbsp. Oil
  • 1 ½ tbsp. Wine vinegar
  • Salt and pepper to taste

Directions

  • Prepare and coarsely cube all vegetables; reserve a small portion of the vegetable mixture to use for garnish
  • Place remaining vegetables in blender with Sassy Mary Mix, oil, vinegar, salt and pepper; blend 40 seconds on high speed
  • Pour into bowl, refrigerate
  • Place vegetable mixture reserved for garnish into blender
  • Blend 10 seconds on low speed
  • Spoon into soup bowls, pour chilled pureed vegetable mixture on top
  • Garnish with cucumber slices and croutons

Sassy Cream of Tomato Soup

Sassy Cream of Tomato Soup


Ingredients

  • 1 ½ lb. ripe full flavored tomatoes
  • ½ cup Sassy Mary Mix
  • 4 cups Chicken stock
  • 1 Onion, finely chopped
  • ¼ cup Butter
  • ¼ cup All-purpose flour
  • ½ tsp. Lemon juice
  • Salt to taste
  • White peppercorns

Directions

  • In a pan, bring the stock to a boil
  • Blanch the tomatoes and carefully peel them – remove any tough parts and all the seeds, reserving the juice for other uses
  • Puree the tomato flesh in a processor and place in a bowl
  • In a large heavy-bottomed saucepan, melt 3 tbsp. of the butter, add the onion and cook gently for 10 minutes, stirring frequently, until very tender but not browned
  • Add flour and cook gently, stirring for 1-2 minutes
  • Remove from the heat and pour in 1/3 of hot chicken stock and 1/2 cup of Sassy Mary Mix
  • Beat vigorously with a whisk until the stock has blended evenly with the mixture without forming any lumps
  • Pour in the remaining stock and mix well – return to a gentle heat
  • Add the tomato puree and stir, cover and simmer for 30 minutes, stirring occasionally
  • Remove from heat, beat with a hand held electric beater until well blended into a puree
  • Add salt, freshly ground white pepper and lemon juice to taste (optional)
  • Add the remaining butter and stir
  • Serve hot

Crabby Seafood Gumbo

Crabby Seafood Gumbo


Ingredients

  • 1 medium green sweet pepper, chopped
  • 1 medium onion, chopped
  • 1 tablespoon cooking oil
  • 1 tablespoon cornstarch
  • 14 ½ ounce can Cajun-style stewed tomatoes
  • 1 ½ cups Crabby Bloody Mary Mix
  • 5 ounces frozen sliced okra
  • 8 ounces frozen, peeled, cooked shrimp
  • 4 ounces frozen imitation crabmeat
  • ¾ cup quick-cooking rice
  • ½ cup beef broth

Directions

  • In a large saucepan, cook green sweet pepper and onion in hot oil until tender; stir in cornstarch
  • Add stewed tomatoes and Crabby Bloody Mary Mix
  • Cook and stir until mixture begins to boil
  • Add okra; return mixture to a boil
  • Reduce heat; cover and simmer for 10 minutes
  • Add shrimp, crabmeat, rice, and beef broth – return to boil
  • Reduce heat, cover and let stand about 5 minutes or until rice is tender, stirring occasionally