Bloody Mary Recipes

• 1 cup vegetable juice (recommended: V-8)
• 1/2 cup vodka
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon hot sauce
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon crushed garlic
• 1 teaspoon onion powder
• 1 teaspoon celery seed
• 1 tablespoon prepared horseradish
• 4 tablespoons olive oil
• 1-pound flank steak

Bloody Mary Flank Steak

main-dish

Author: Guy Fieri

Time: P1DT35m

Yield: 4 to 8 servings

Number Of Ingredients: 13

• Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.
• Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
• Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.

• 2 tablespoons avocado oil (you can use any other high smoke point oil such as grapeseed or canola)
• 1 scallion, sliced, reserving darkest green tips for garnish
• 1 large clove garlic, minced (use rasp grater for speed)
• Juice of 1/2 lemon
• 1 cup bloody mary mix or tomato juice
• 4 to 6 dashes Worcestershire sauce
• 1 1/4 pounds (roughly) flank steak (tip: if a larger piece is purchased, it can be cut in half lengthwise against the grain to make 2 long pieces; good for quicker cooking and less waste)
• Kosher salt and fresh coarsely ground black pepper (heavier on pepper to mimic Bloody Mary)
• 1 tablespoon chopped fresh parsley, plus additional whole leaves for garnish
• 1 tablespoon sliced pickled jalapenos
• 1 tablespoon unsalted butter, cold
• 1 cup grape tomatoes, halved

Bloody Mary Steak

main-dish

Author: Claire Robinson

Time: 35m

Yield: 4 servings

Number Of Ingredients: 12

• In a medium skillet, heat 1 tablespoon oil. Add the whites and light greens of the scallions and garlic and cook over medium-high heat until wilted, about 1 minute. Deglaze with the lemon juice, then add the bloody mary mix and Worcestershire sauce. Bring to a boil and reduce by half, 1 to 2 minutes.
• Meanwhile, sprinkle both sides of the steak with salt and pepper. In a cast-iron grill pan over high heat, add the remaining tablespoon oil. Place the steak in the pan and cook without touching, about 2 minutes. Flip and cook to the desired temperature, about another minute for medium. Remove from the pan to a cutting board and allow to rest for 10 to 15 minutes. Slice the meat against the grain and set aside.
• To finish the sauce, stir in the parsley and pickled peppers. Remove from the heat and whisk in the cold butter.
• Add the sauce to the bottom of a warm plate and top with the sliced steak, halved grape tomatoes, whole fresh parsley leaves and reserved scallion greens.

• 2 tablespoons tomato paste
• 2 tablespoons fresh lemon juice (from 1 small lemon)
• 1 tablespoon prepared horseradish
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 cup extra virgin olive oil
• 1 tablespoon fresh parsley, chopped
• kosher salt & freshly ground black pepper (optional)
• 1/2 teaspoon hot sauce, more to taste (optional)
• 1 romaine lettuce hearts, chopped
• 1 endive, chopped
• 4 celery ribs, sliced thin on the bias (angle)
• 1 1/2 lbs flank steaks (about 1 inch thick) or 1 1/2 lbs flat iron steaks (about 1 inch thick)
• kosher salt & freshly ground black pepper
• caperberries or green olives, sliced for garnish

Sliced Steak Salad With Bloody Mary Vinaigrette

Steak

Author: Threeovens

Make And Share This Sliced Steak Salad With Bloody Mary Vinaigrette Recipe From Food.com.

Time: 30m

Yield: 4 serving(s)

Number Of Ingredients: 14

• Preheat a grill pan or griddle to medium high.
• Meanwhile, combine tomato paste, lemon juice, horseradish, and worcestershire in a bowl; whisk in the oil.
• Stir in parsley, and season with salt and pepper.
• In a large serving bowl, combine lettuces and celery.
• Season steak with salt and pepper, then grill or pan fry until medium rare (pink in center) about 12 to 15 minutes.
• Remove, cover loosely with aluminum foil, and let sit 10 minutes.
• Remove foil, slice steak across the grain.
• Toss half the vinaigrette with the salad, arrange steak on top, drizzle with remaining vinaigrette, and sprinkle with caperberries or sliced olives.

• 2 tablespoons prepared horseradish
• 2 tablespoons olive oil
• 2 tablespoons vodka (optional)
• 1 tablespoon lemon juice
• 1 1/2 teaspoons hot pepper sauce (I use Frank's)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 3 pints tomatoes (cherry or grape, cut in 1/2) or 3 pints tomatoes (cut into chunks)
• 4 stalks celery, cut into 1/4 inch slices
• 1 zucchini, cut into 1/4 inch slices

Bloody Mary Tomato Salad

Vegetable

Author: Coffeeb

This Recipe Taken From Our Local Township Advance Newspaper. Serving Amounts Are A Total Guess And The Cooking Time Is The Chilling Time.

Time: 2h15m

Yield: 6-8 serving(s)

Number Of Ingredients: 11

• In a large bow, whisk horseradish, oil, vodka (if using), lemon juice, pepper sauce, worcestershire sauce, 1/2 t. salt, 1/2 t. freshly ground pepper until blended.
• Add tomatoes, celery, and zucchini and toss to combine.
• Cover and refrigerate 2 hours.
• To serve, toss again to coat with dressing.

Calories 86, Fat 5.1, SaturatedFat 0.7, Sodium 282.8, Carbohydrate 9.8, Fiber 3.1, Sugar 6.6, Protein 2.2

• Steak:
• 2 1 1/2 pounds flank steaks
• Kosher salt
• 2 teaspoons (packed) light brown sugar
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• Vegetable oil (for brushing)
• Salad:
• 1 cup finely chopped red onion
• 3 tablespoons Sherry vinegar, divided
• 2 pound cherry or grape tomatoes, halved
• 1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)
• 1/2 cup chopped brined green olives plus 2 tablespoons olive brine
• 2 tablespoons prepared horseradish
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon celery seeds
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Flank Steak With Bloody Mary Tomato Salad

Peanut Free , Tree Nut Free , Soy Free , Kosher , Dinner , Bon Appétit , Beef , Tomato , Steak , Grill/Barbecue , Dairy Free , Fourth of July , Family Reunion , Healthy , Graduation , Picnic , Backyard BBQ , Father's Day , Grill

Author: Sara Dickerman

Yield: Makes 8 to 10 servings

Number Of Ingredients: 20

• For steak:
• Place steaks on a large rimmed baking sheet; season with salt. Mix sugar and next 3 ingredients in a small bowl; rub all over steaks. Cover; refrigerate 1-3 hours.
• Let steaks stand at room temperature for 1 hour. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare. Let rest for 10 minutes. DO AHEAD: Can be made 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.
• For salad:
• Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and olives.
• Whisk remaining 2 tablespoon vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl. Slowly whisk in oil. Add to bowl with tomato mixture; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover; chill.
• Cut steak crosswise into 1/4"-thick slices. Serve salad with steak.

• 4 skinless, boneless chicken breast halves
• 1 (32 ounce) bottle bottled Bloody Mary mix

Bloody Mary Chicken

Dinner , Wheat/Gluten-Free , Chicken , Meat and Poultry Recipes , Chicken Breast Recipes , Healthy

Author: Linda Martin

This Recipe Is One I Started Making Years Ago By Accident, When I Was Out Of Barbecue Sauce And Tried Bloody Mary Mix Instead. My Children Love It! (i Like To Wash, Skin And Remove Fat From The Chicken The Night Before And Refrigerate, So That It Only Takes A Few Minutes To Prepare The Meal Before I Leave For Work.)

Yield: 4

Number Of Ingredients: 2

• Wash, skin and remove fat from chicken breasts and place in a slow cooker.
• Pour Bloody Mary mix over the chicken breasts, turn slow cooker to low and cook on low for 8 hours.

Calories 181.3 calories, Carbohydrate 11 g, Cholesterol 68.4 mg, Fat 1.5 g, Protein 29.3 g, SaturatedFat 0.4 g, Sodium 1163.1 mg, Sugar 5.8 g

• 4 skinless chicken breasts
• 1 (33 7/8 ounce) bottle bloody mary mix (extra spicy okay)
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 1/2 cup carrot, chopped

Slow Cooker Bloody Mary Chicken

Chicken Breast

Author: Lauralie41

Make And Share This Slow Cooker Bloody Mary Chicken Recipe From Food.com.

Time: 8h15m

Yield: 4 serving(s)

Number Of Ingredients: 5

• Rinse chicken with cold water and pat dry with paper towels. Remove any fat from the chicken and place in the slow cooker.
• Pour the Bloody Mary mix over the chicken breasts and add the chopped vegetables. Cook on low for 8 hours. Serve with rice or hot noodles.

Calories 285.6, Fat 6.2, SaturatedFat 1.4, Cholesterol 151, Sodium 295.7, Carbohydrate 3.8, Fiber 1, Sugar 1.8, Protein 50.6

• 4 skinless, boneless chicken breast halves
• 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
• 4 stalks celery, chopped
• 2 tablespoons steak sauce (such as A1®)
• 1 small lemon, juiced
• 1 tablespoon Worcestershire sauce
• 2 teaspoons hot pepper sauce
• 1 teaspoon brown sugar
• 1 teaspoon prepared horseradish
• ¾ teaspoon celery salt
• 1 (8 ounce) bottle blue cheese dressing

Bloody Mary Chicken With A Kick

Chicken , Meat and Poultry Recipes , Chicken Breast Recipes

Author: Marlaina

This Is A Slow Cooker Recipe That Is Incredibly Easy To Throw Together. The Taste And Moistness Of The Chicken Is Delectable!! 'bon Appetite.'

Time: 4h10m

Yield: 4

Number Of Ingredients: 11

• Place chicken breasts into a slow cooker.
• Mix vegetable juice cocktail, celery, steak sauce, lemon juice, Worcestershire sauce, hot pepper sauce, brown sugar, horseradish, and celery salt in a bowl, stirring until brown sugar and celery salt have dissolved. Pour mixture over chicken; stir blue cheese dressing into mixture.
• Cook on Low for 8 hours.

Calories 529.5 calories, Carbohydrate 23.3 g, Cholesterol 79.5 mg, Fat 34.3 g, Fiber 3.6 g, Protein 27.1 g, SaturatedFat 6.3 g, Sodium 1969.9 mg, Sugar 16.1 g

• 1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
• 3/4 cup Bloody Mary mix
• 1/4 cup vodka
• 1 1/2 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
• 1 cup chopped peeled cucumber
• 1 cup chopped red bell pepper
• Lemon and lime slices, marinated mushrooms, olives
• Beef jerky sticks
• Celery sticks

Bloody Mary Shrimp And Pasta Salad

Lunch

Author: By Betty Crocker Kitchens

A Great Way To Start Your Game Day Celebration- Hand Held Bloody Mary Salads With All The Extras.

Time: 1h20m

Yield: 4

Number Of Ingredients: 9

• Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
• Meanwhile, in large bowl, stir together seasoning (from Suddenly Salad box), Bloody Mary mix and vodka until blended. Stir in cooked pasta, shrimp, cucumber and bell pepper. Cover and refrigerate 1 hour.
• To serve, place lemon and lime slices, mushrooms and olives on wooden skewers. Serve salad with skewers, beef jerky and celery sticks.

Calories 420, Carbohydrate 47 g, Cholesterol 260 mg, Fiber 2 g, Protein 35 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 2170 mg, Sugar 3 g, TransFat 0 g

• 1 1/2 pounds (about 60) cooked peeled deveined medium shrimp, thawed if frozen
• 1/2 cup tomato juice
• 1/4 cup vodka, if desired
• 1/2 teaspoon red pepper sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon celery salt
• 2 tablespoons chopped fresh parsley
• 1 cup cocktail sauce
• 1/4 cup finely chopped green olives

Bloody Mary Shrimp Cocktail

Lunch/Snacks , appetizer

Author: By Betty Crocker Kitchens

Cocktail, Anyone? An Oversized Martini Or Margarita Glass Is The Perfect Serving Dish For This Updated Spirited Shrimp Cocktail.

Time: 2h38m

Yield: 60

Number Of Ingredients: 9

• Arrange shrimp in single layer in rectangular glass or plastic dish, 11x7x1 1/2 inches.
• Heat tomato juice, vodka and pepper sauce to boiling in 1-quart saucepan over medium-high heat. Stir in sugar; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in celery salt and parsley; pour over shrimp. Cover and refrigerate 2 to 3 hours.
• Mix cocktail sauce and olives; pour into small serving bowl. Remove shrimp from marinade with slotted spoon; arrange on serving platter. Serve shrimp with sauce and toothpicks.

Calories 10, Carbohydrate 1 g, Cholesterol 15 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg