Pork Tenderloin

This recipe was submitted by a fan…I gave it a try, and believe me, you should too. There’s nothing better than meaty, spicy goodness on a chilly winter evening!
Place the tenderloin in a 4 qt Le Creuset baking pan and put in a 350 degree oven for an hour.  Turn the oven to 225 degrees to keep it warm while you reduce the sauce. Put 2 cups of Portland Bloody Mary Mix in a small saucepan; let it simmer over a medium heat for 20 minutes.  Pour it over polenta and add grated Parmesan cheese on top.

Bloody Mary Cornbread Stuffing

Easiest stuffing you’ll ever make, and the tastiest too!

4 cups corn bread cubes
1 cup chicken stock
2 or 3 oz Portland Bloody Mary Mix
1 tsp fresh sage
4 celery ribs, chopped into small pieces
1 small jar of garlic-stuffed olives
4 Strips Bacon

1. Chop bacon and cook over low heat for 10 minutes in a heavy bottom skillet.
2. Remove bacon pieces from pan and replace with corn bread. Coat bread in the bacon fat over low heat.
3. Add chicken stock and scrape bottom of pan with wooden spoon to add browned bits into the mixture.
4. Pour Portland Bloody Mary Mix into pan, and put bacon back in too.  Add sage, celery, and olives, and stir gently to mix.
5. Remove from stove top, cover with foil and bake in preheated oven at 350 for 40 minutes. While you wait, get out the vodka and make yourself a yummy Bloody Mary!

Dark ‘n Stormy Bloody Mary

2.5 oz Eastside Distilling Ginger Rum
4 oz Portland Bloody Mary Mix
2-3 Tbsp Jagermeister

Shake with plenty of ice. Pour into glass and add a float of Jagermeister on top. Garnish with celery stick and wedge of lime.

Bloody Mary Chili

It’s not just for breakfast anymore… and what it does for simple chili is worth your time. Think of the grin on your face at the next Chili-cookoff when you tell them your new made-up name that involves Mary and some kind of debauchery.  Happy Ending Sauce…Hell Hath No Fury…Holy Nun Sauce… shall we continue? Continue reading “Bloody Mary Chili”