Pickle Bloody Mary Shooters

INGREDIENTS

• 1 JAR PRESERVATION & CO. BLOODY MARY MIX

• 8 large pickles

• Old bay seasoning or something similar, for rimming

• 3 oz. vodka

• Celery leaves, for garnish

PICKLE BLOODY MARY SHOOTERS

DIRECTIONS

1. Make pickle shot glasses: Cut off the ends of each pickle so that both ends are flat, then cut each pickle in half crosswise. Using a quarter teaspoon, scoop out the middle of each pickle to create a well. If too difficult, try using a small, sharp knife to carve the center out first then scoop out. Dip the top of each shot glass into Old Bay seasoning.

2. In a pitcher or measuring cup, combine 12 oz of Preservation and Co. Bloody Mary Mix and 3 oz (2 shots) of vodka. Stir until combined.

3. Pour into pickle shot glasses and garnish with celery leaves.

Bloody Mary Vodka Cream Sauce

INGREDIENTS:

1 jar Preservation & Co. Bloody Mary Marinara

1 lb dried Orecchiette pasta (or pasta of choice)

1/4 cup chopped dry salami

1 small yellow onion, diced

4 garlic cloves, minced

1/4 cup heavy cream

4 oz vodka

2 Tbsp olive oil

Salt

Crushed red pepper

Parmesan

BLOODY MARY VODKA CREAM SAUCE PASTA

Our Bloody Mary Marinara lends a zesty, spicy, savory kick to a hearty pasta dish! Our Executive Chef Matt Brown created this recipe and incorporated his own homemade dry Italian salami.

DIRECTIONS:

1. Cook pasta al dente according to package directions.

2. Heat a separate sauce pan on a medium-low flame and add olive oil. Heat until shimmering.

3. Saute garlic until golden brown and aromatic.

4. Immediately add onion and salami. The liquid from the diced onion will prevent the garlic from overcooking. Cook until onion is soft, stirring frequently. (About 1 minute.)

5. Add jar of marinara to pan, stir, and reduce to simmer.

6. Add vodka into now-empty jar of marinara, and stir into pan. Do not pour vodka directly from bottle into hot pan, as this can potentially cause a fire.

7. Stir heavy cream into pan. Add cooked pasta and allow to cook together for 3-4 minutes. (The al dente nature of the pasta will help to thicken the sauce as it cooks together.)

8. Plate pasta and top with freshly-grated Parmesan cheese.

Bloody Mary Short Rib Ragu

INGREDIENTS:

16 oz of Preservation & Co. Bloody Mary MIX

20 oz of your favorite marinara sauce

2 lbs bone-in short ribs (or 1 lb boneless)

1 12-oz package Cauliflower Gnocchi (or an equivalent amount of gnocchi of your preference)

1 tablespoon vegetable oil

1 small onion (finely diced)

2 cloves garlic (chopped)

1/4 cup dry red wine

1/4 cup water

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

salt & pepper (to taste)

BLOODY MARY SHORT RIB RAGU WITH GNOCCHI

Our Bloody Mary Marinara lends a zesty, spicy, savory kick to a hearty wintry dish! We love it over Cauliflower Gnocchi for a healthier twist.

NOTE: This recipe calls for the use of an Instant Pot, but can be done in the slow cooker instead! If doing so, just do steps 1-3 in a pan on the stove, and then cook everything in the slow cooker on low for 8 hours.

DIRECTIONS:

1. Turn instant pot on to the sauté setting. While it’s heating up, trim any excess fat from the short ribs, and pat dry with a paper towel. Generously season the meat with salt and pepper.

2. Add oil to the Instant Pot. Add the short ribs to the hot oil and sear on all sides until brown. Remove from pot and set aside.

3. Use tongs & paper towel to remove any excess oil from the pot. Add onion and garlic and sauté until tender, about 3 minutes, scraping the browned bits off the bottom of the pot. Pour wine in to deglaze and cook for about 2 minutes.

4. Add short ribs, Bloody Mary Marinara, salt and crushed red pepper to pot. Use 1/4 cup water to rinse out sauce jar and add to pot. Set Instant Pot to the stew/meat setting for 35 minutes. When finished, let it sit untouched for a natural steam release.

5. Remove meat to sheet pan. Shred into small pieces, removing bones and any large pieces of fat. Meanwhile, set the Instant Pot to sauté again to reduce/thicken the sauce. Skim any fat off top of sauce and add meat back in. Taste and add salt & pepper if needed. 

6. While keeping the Ragu warm, prepare Cauliflower Gnocchi (or any gnocchi you’d prefer!) according to package instructions. Serve a generous helping of Ragu over plated gnocchi and top with plenty of Parmesan!

Bloody Mary Shrimp Pasta Salad

INGREDIENTS:

12 ounces Rotini Pasta (prepare according to package instructions)

¼ Cup Preservation and Co Zesty Bloody Mary Mix

1/2 Orange Bell Pepper (seeds/veins removed, chopped)

1/2 Red Bell Pepper (seeds/veins removed, chopped)

2 Large Celery Stalks (sliced)

8 ounces Mini Grape or Cherry Tomatoes (halved)

5 Large Pimento Stuffed Green Olives (sliced)

2 Large Pepperoncini (stems/seeds removed, chopped)

8 ounces Small Cooked Shrimp

Handful Fresh Parsley (chopped)

1/4 Cup Olive Oil

BLOODY MARY SHRIMP PASTA SALAD

Our Bloody Mary Mix lends a zesty, spicy, savory kick to a classic summer side! This dish is light, refreshing, and delicious!

DIRECTIONS:

1. Combine cooked pasta, bell peppers, celery, tomatoes, olives, pepperoncini, shrimp and parsley. Set aside.

2. In separate bowl, combine all remaining ingredients. Pour mixture over pasta and stir to coat.

3. Refrigerate until served. Serve with a wedge of lemon to squeeze over the pasta.

THIS RECIPE USES...

Award Winning Bloody Mary - Cocktail

INGREDIENTS:

2 oz Vodka

6 oz Preservation & co. Bloody Mary Mix

Ice

Preservation & co. Sriracha Salt optional

Garnish (Pickled Veggies, Bacon, etc.)

AWARD WINNING BLOODY MARY - COCKTAIL

With this recipe, we won the silver medal at the Absolut Vodka National Bloody Mary Search in 2012

DIRECTIONS:

1. Start by rimming your glass (either a pint glass, or pint size mason jar) with Preservation & co. Sriracha Salt. To do this, use a lemon wedge and run it around the rim of the glass. Pour Sriracha Salt onto a saucer, and invert the glass into the salt. The lemon juice will make the salt stick to the glass. 

2. Add your vodka to the already rimmed glass. (Tequila can be used to make a Bloody Maria, or Gin for a Red Snapper). Add the Preservation & co. Bloody Mary Mix to the glass. Top with any style ice that you prefer. Use a bar spoon to give a gentle mix to the drink.

3. Garnish with whatever your heart desires. (We have plenty of pickled veggies to choose from!) We used a lemon wedge, pickled green been, cocktail onion, and olive when we presented our drink to the judges. It is still served this way at Pour House - Midtown Sacramento, where this recipe was created.

THIS RECIPE USES...

Bloody Mary Short Ribs (or Pot Roast)

INGREDIENTS:

4 pounds beef short ribs (or pot roast)

salt and pepper to taste

2 tablespoons olive oil

2 tablespoons butter

1 large onion, sliced into rings

2 leeks (white portion only), sliced

1 cup red wine

1 cup beef stock

1 (28 ounce) can diced tomatoes

3 cups Preservation & co. Bloody Mary Mix

6 large carrots, peeled and cut into 3-inch pieces

20 small mushrooms, stems removed

BLOODY MARY SHORT RIBS (or pot roast)

Feel free to add in extra veggies that you like in a stew, this sauce will infuse with them, and taste delicious!

DIRECTIONS:

1. Preheat an oven to 350 degrees F (175 degrees C). Season the short ribs with salt and pepper, and set aside.

2 Heat an oven-proof Dutch oven, or wide, shallow pot with a lid over medium-high heat. Stir in the olive oil and butter until the butter has melted. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add the leek, and continue cooking until the onion and leek are lightly browned. Remove and set aside.

3. Brown the short ribs (or pot roast) in the hot Dutch oven until browned on all sides, about 3 minutes per side. Once browned, sprinkle the reserved onions over the ribs, pour in the wine, beef stock, tomatoes, and Preservation & co. Bloody Mary Mix. Nestle the carrot chunks among the ribs. Bring to a simmer, then cover, and place into the preheated oven.

4. Braise in the oven for 2 hours, then add the mushroom caps, recover, and continue cooking 1 hour more.

THIS RECIPE USES...

Bloody Mary Meatloaf

INGREDIENTS:

1 lb ground beef

1 lb ground pork

1 egg

1/2 cup sour cream

1/4 cup shredded parmesan cheese

1 (1 ounce) envelope Lipton Onion Soup Mix

1 tablespoon Worcestershire Sauce

1 cup Italian breadcrumbs

3/4 cup bloody Preservation & co. Bloody Mary Mix

SAUCE INGREDIENTS (optional):

1/2 cup ketchup

1/4 cup Preservation & co. Bloody Mary Mix

- no need to use all of this sauce, you can apply as much as you like.

BLOODY MARY MEATLOAF

This great recipe will fill you up, and leave plenty of mix for Bloody Marys in the morning!

DIRECTIONS:

Preheat oven to 375 degrees. Mix all ingredients in a bowl, and add into a 9x5 in loaf pan, greased with non-stick spray (like Pam). Top with bloody mary ketchup sauce(optional). Bake for 1 hour. Let stand for 10 minutes before serving for easier slicing.

THIS RECIPE USES...