Category Archives: Recipes for meals and other dishes

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

Crabby Seafood Stew

Crabby Seafood Stew


Ingredients

  • 1 tsp. Diced Garlic
  • 1 cup Chopped Celery
  • 1 cup Chopped Green Pepper
  • .75 cup Chopped Yellow Onion
  • 1 tbsp. Olive Oil
  • 1 tbsp. Cornstarch
  • 14.5 oz. can Chopped Tomatoes
  • 10 oz. Crabby Mary Mix
  • 1 cup Frozen Cut Okra
  • 1 pound tilapia fillets, cut into large chunks
  • ½ pound sea scallops, cut in half
  • 2 pounds mussels, cleaned (shrimp, cod, crab, crawfish, etc.)
  • 1.5 cups Cooked Rice

Directions

  • In a large pot, sauté garlic, celery, green pepper and onion in olive oil
  • Stir in cornstarch
  • Add un-drained chopped tomatoes and Crabby Bloody Mary Mix together
  • Cook, stirring occasionally until it begins to boil; add okra
  • Bring mixture to boiling, reduce heat, cover; simmer 10 minutes
  • Stir in seafood mixture and cooked rice
  • Simmer covered. May need to add additional liquid (Crabby Mary Mix)
  • Stir and serve

Salmon Steaks in Wine and Clammy Sauce

Salmon Steaks in Wine and Clammy Sauce


Ingredients

  • 2 Salmon steaks or fillet of red snapper, sole, halibut etc.
  • ½ tsp. lemon juice
  • Pinch of salt & pepper
  • 2 tbsp. safflower oil
  • 2 tbsp. Butter
  • 1 clove garlic, minced
  • ¼ cup onion, very thinly sliced
  • 2 tbsp. red bell pepper
  • 1 cup dry white wine
  • ½ cup Clammy Mary Mix
  • 8 oz. stewed tomatoes
  • 3 tbsp. chopped parsley

Directions

  • Drizzle lemon juice over salmon steak (or fish of choice), toss with freshly ground pepper and salt and allow to sit for about 10-15 minutes
  • Broil salmon for6-10 minutes or until almost cooked through
    • If you want to cook the fish in the pan; heat safflower oil in a thick bottom (cast iron is good) pan and cook/sear the salmon until almost done and slightly browned.
  • In a pan, add oil, 1/2 tablespoon of garlic, stewed tomatoes, and Clammy mix
  • When oil begins sizzles and garlic turns golden, add onion and bell pepper and cook at low-medium heat until the onions soften – about 5 minutes
  • Add the butter and toss the onions; cook until oil/butter starts to separate and the Clammy mix is heated. Stir occasionally.
  • Add the rest of the sliced garlic and the wine let simmer at low heat for 25 minutes
  • Transfer the fish steaks and herbs to the pan, cover and simmer for about 3-5 minutes more or until you have the desired consistency of sauce
  • Garnish with more herbs and serve over pasta, flat bread or any crusty good bread

Tilapia in Crabby Cream Sauce

Tilapia in Crabby Cream Sauce


Ingredients for Tilapia

  • 4 – 9 ounce Talapia (or fish of choice)
  • Choice of seasonings

Ingredients for Crabby Mary Cream Sauce

  • 1 cup Crabby Bloody Mary Mix
  • 1/3 cup plus 1 tablespoon heavy cream
  • ½ cup unsalted butter, divided
  • 1/3 cup yellow bell pepper, diced
  • 1/3 cup red bell pepper, diced
  • ¼ cup green onion, chopped
  • 1 tablespoon garlic, minced

Directions for Tilapia

  • Season (fish of choice) with salt and pepper
  • Pan fry or grill
  • Keep warm

Directions for Crabby Mary Cream Sauce

  • In saucepan add ¼ cup butter with garlic and sauté.
  • Add Crabby Bloody Mary Mix, reduce slightly and then add remaining butter
  • In separate pan, heat cream over low heat
  • When sauce thickens add red and yellow bell peppers
  • Fold in the cream and add chopped green onions
  • Serve over prepared fillets.

Options:

  • Add crawfish, lump crabmeat or shrimp to the sauce before adding the peppers.
  • Serve over pasta such as fettuccine and serve with a crusty bread for a real taste treat.

Crabby Shrimp Creole

Crabby Shrimp Creole


Ingredients

  • 2 tablespoons olive oil
  • 2 cup chopped onion
  • ¼ cup chopped bell pepper
  • 1 cup chopped fresh parsley
  • ½ cup dry white wine
  • 4 cups chopped fresh or canned tomatoes
  • 1 tablespoon minced garlic
  • 1 cup Crabby Bloody Mary Mix
  • Salt to taste
  • Hot sauce to taste
  • 2 pounds raw peeled shrimp

Directions

  • In a large, deep skillet, heat the oil over medium heat
  • Add onions, bell pepper and parsley, sauté until the onions are clear
  • Stir in dry white wine, tomatoes, garlic, Crabby Mary Mix and hot sauce, if desired
  • Cover and cook over medium heat until sauce comes to a boil
  • Reduce heat and simmer for 1 hour until the tomatoes fall apart
  • Add the shrimp and continue simmering for approx. 30 minutes, stirring occasionally
  • Serve over cooked rice or noodles, or use as an omelet filling

Sassy Ratatouille

Sassy Ratatouille


Ingredients

  • 1 medium zucchini
  • 1 yellow squash
  • 1 red onion
  • 1 small eggplant
  • 1 vine ripened tomato
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 minced garlic cloves
  • ½ cup balsamic vinegar
  • ½ cup Sassy Bloody Mary Mix
  • Salt and pepper to taste

Directions

  • Dice zucchini, squash, eggplant, tomatoes and peppers
  • Sauté garlic and onions in olive oil, add diced vegetables
  • Deglaze with balsamic, reduce by half
  • Add Sassy Mary Mix and reduce to desired consistency – Recommended reduction is 80%