buy zorroz spicy bloody mary mix

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ZorroZ Brand Spanish Rice
Rice - Long Grain 2 cups

In large frying pan, place olive oil and rice; on high heat, stir and brown the rice until golden. Don't let the rice burn or "Pop.

In blender, place onions, garlic, salt, pepper, cumin, saffron and about half of the Bloody Mary mix. Puree until smooth.

Add remaining Bloody Mary mix and all of the chicken broth to blender and mix on slowest speed.

Allow rice in frying pan to cool down a bit, and then pour contents of blender into pan, stirring as you pour.

Turn heat back up and continue to stir contents of frying pan until the rice has stopped bubbling and absorbed all of the moisture. BE PATIENT; this takes awhile. When most of moisture is absorbed, add and mix in the (frozen) peas.

Place cover on frying pan and simmer for about 20 minutes; stir rice 2 or 3 times in the interim.

Serrano Chiles 6 each
Garlic - Crushed 4 cloves
Onions - chopped, 1/4" 3 oz.
Peas - Frozen 1 cup
Olive Oil 1/4 cup
Chicken Broth 30 oz.
ZorroZ Brand Bloody Mary Mix 15 oz.
Cumin Seed - Hand Ground 1/2 tspn.
Saffron - Mexican (large pinch) 1 pinch
Salt 3 tspn.
Pepper - Coarse Ground 1 tspn.
Harriett's Mexican Black Bean/Jalapeño Soup
Olive Oil 2 Tblspn Place oil in a large pot. Over medium heat, sauté onions, carrots and garlic until softened, about 5-6 minutes. Stir in jalapeños, cumin, cayenne, chili powder and black pepper. Add beans, lime juice, ZorroZ Brand Bloody Mary Mix and broth and bring soup to a boil. Cover and simmer for about 15-20 minutes. With a large ladle or cup, pour one half of the hot soup into a blender. Puree until smooth. Add the pureed soup back into the pot with the remaining unblended soup. Again, bring to a boil. Add salt if desired. Spoon a dollop of sour crème or crème fraise onto soup and serve. (Just a personal note: The dollop of sour crème really adds a tremendously smooth finish. Highly recommended!)
Onion- Yellow-1/2 diced 1 ea.
Garlic - Chopped - Fine 4 Cloves
Carrot - Large - 1/2 diced 1 ea.
Jalapeño Peppers - Crosscut - Unseeded 5 ea.
Black Beans - Un-drained 16 oz.
ZorroZ Brand Bloody Mary Mix 15 oz.
Beef/Chicken Broth 2.5 Cup
Cumin Ceed - Hand Ground 1 teaspn
Cayenne Pepper .5 teaspn
Pepper - coarse Ground .75 teaspn
Chile Powder - New Mexico - Hatch 1 Tblspn
Salt - To taste .5 teaspn
Lime Juice - to taste 1 Tblspn
Soure Créme for top  
ZorroZ Zesty Gazpacho
Tomatoes - red, ripe - diced 1/4 " 2 pounds Combine peppers, onion, garlic, cucumber & cilantro into food blender and blend until smooth & place into large mixing bowl.

Mix in diced tomatoes, olive oil, vinegar & bread crumbs.

Add and mix in ZorroZ Brand Bloody Mary Mix, salt and pepper to taste.

Refrigerate for 4 to 8 hours before serving to allow flavors to blend.
Green Bell Pepper, seeded & diced 1/4" 1/3 cup
Red Bell Pepper, seeded & diced 1/4" 1/3 cup
Onion - red - diced 1/4" 1/2 cup
Garlic, fresh, minced 2 cloves
* Cucumber, seedless, peeled & diced 1/4" 1 cup
* Cilantro, leaf, fresh, roughly minced 3 cups
Vinegar, red wine 2 Tblspn
Olive Oil, extra virgin 1/4 cup
Bread Crumbs, fresh 1 cup
ZorroZ Brand Bloody Mary Mix 2 cup
Salt and Pepper to taste
* Optional Ingredients  
ZorroZ Tortilla Crusted Seabass
by Chef Lucia Fanella,  Mangia Roma Pizzaria & Trattoria - Chicago, Illinois
Seabass Fillets - medium 2

Pre-heat oven to 375

Marinade 2 med seabass fillets in 1 cup ZorroZ for 10-15 min at room temperature, turning & basting to ensure even flavoring.

Place marinated fillets even distance apart in glass baking dish, cover each with 1/2 cup crushed tortilla chips.

Top each fillet with 1/8 tsp coarse salt and pinch of coarse blk pep.

Bake at 375 for 25-30 min on middle rack.

Remove from oven.

Start with 3 Tblspns warmed ZorroZ in center of each serving plate & place cooked seabass on top, sprinkle with chopped fresh cilantro, squeeze 1/2 lime over each fillet.

optional- serve with sliced avocado

ZorroZ Bloody Mary Mix
(no substitutions)
1 cup
Crushed Corn Tortilla Chips 1 cup
Salt - black - coarse - crushed 1/4 tspn
Lime 1
Cilantro - chopped 1 tblspn
Avacado (optional) 1
ZorroZ Bloody Mary Mix for garnish and flavor (warned in reserve) 6 tblspn
ZorroZ Southwest Eggs and Turkey Hash
by Chef Lucia Fanella,  Mangia Roma Pizzaria & Trattoria - Chicago, Illinois
Turkey - ground 1 lb

Sauté onions in olive oil until slightly tender.

Add ground turkey, brown ground turkey.

While browning, add salt, 2 types of pep, chili seasoning, 2 Tblspn chopped fresh cilantro.

When turkey is almost browned add ZorroZ Mix and 1 can drained and rinsed white kidney beans, cook until sauce thickens. Feel free to add more ZorroZ for saucier hash :-)

Turn heat down to low keep warm while preparing eggs.

In separate pan cook 4 eggs over easy.

Use a large serving spoon to scoop out 4 even servings of turkey hash on to plates - top with eggs.

Garnish with sliced avocado and chopped plum tomato.

Olive Oil 3 tblspn
Onion - chopped 1/4 cup
Cilantro - fresh - chopped coarse 2 tblspn
Kidney Beans - white - can 15 oz
Chili Seasonings 1 tspn
Salt - coarse 1 tspn
Red Pepper - crushed 1/2 cup
Pepper - black - coarse pinch
ZorroZ Brand Bloody Mary Mix
(no substitutions)
1 cup
Eggs 4
Avacado 1
Tomato - Plum 1
ZorroZ Bloody Blue Devils
by Chef Lucia Fanella,  Mangia Roma Pizzaria & Trattoria - Chicago, Illinois
Eggs - boiled - hard 1 dozen

Cut eggs in half, remove cooked yolks, place in bowl, add mayonnaise, both mustards, salt & pepper, chili seasoning, and
½ cup ZorroZ.

Mash together and blend thoroughly.

Place yummy egg yolk mixture back into egg halves.

Sprinkle cooked bacon over each egg, top with chopped cilantro and drizzle extra ZorroZ over top for flavor and
garnish.

Mayonnaise 2 tblspn
Mustard - Dijon 1 tspn
Mustard - Yellow 1 tspn
Salt - coarse 1 tspn
Pepper - black - coarse 1 tspn
Chile Seasoning 1 tspn
ZorroZ Brand Bloody Mary Mix
(no substitutions)
1 cup
Cheese - blue - crumbled 3 tblspn
Bacon - crisp - crumbled 3 tblspn
Cilantro - crisp - crumbled 2 tblspn
Additional ZorroZ Brand Bloody Mary Mix - for garnish 1/4 cup
Mam-A-Lam's Sausage-N-ZorroZ Stuffed Bell Peppers
Bell Pepper, fresh, red, orange, yellow 1 each

Bring large pot of water to a boil. Cut peppers in half, (horizontally) remove seeds and stems. Drop pepper halves into water and cover with lid. Simmer for not more than five minutes to prevent them from becoming soggy by the time they are baked.

Remove peppers to drain, then place them in 9 x 13 baking dish. Preheat oven to 350°.

Chop 1/4", carrot, celery, onion & garlic.

In large straight sided frying pan, pour the vegetable oil and saute' the garlic on low heat until softened. Be careful not to burn it.

Add the sausage and while cooking, using a potato masher, process the sausage until it begins to become crumbly. Remove to a paper towel lined plate to drain.

If possible, save 1 Tbsp fat, or add vegetable oil if needed and sauté the onions, carrots and celery until softened.

Add the diced, drained tomatoes, Worcestershire sauce, water, rice and 1 cup of the ZorroZ.

Cook on medium heat, cover for 15 minutes or until rice is tender. Stir in black pepper & fresh basil. Continue to cook until liquid is almost gone (not runny). Taste for seasoning. Mix in small amount of cheese for binding.

Salt & pepper the pepper halves. Spoon the rice and sausage mixture into pepper halves. Carefully pour remaining ZorroZ evenly over each stuffed pepper. Top with remaining cheese, (or add more) cover with foil (keep foil from touching cheese if possible) and bake for 20 minutes. Remove the foil, and bake for additional 10 minutes.

Italian Sausage, hot 1 lb
Carrot, large, fresh, finely chopped, 1/4" 1 each
Celery, fresh, stalk, finally chopped, 1/4" 1 each
Onion, large, yellow, finely chopped, 1/4" 1 each
Garlic, fresh, cloves, minced finely 4 each
Tomatoes, can, petite diced, drained 15 oz
ZorroZ Brand Bloody Mary Mix
(1for reserve)
2 cups
Worcestershire Sauce, thick 1 tspn
Water 2/3 cup
Rice, long grain, uncooked, washed well 2/3 cup
Basil, fresh leaves, coarse chopped 8 each
Salt, Kosher 1/4 tspn
Pepper, black, coarse 1/4 tspn
Cheeze, chedder, grated 1/3 cup
Cheeze, mozzarella, grated 1/3 cup
Olive Oil 2 tblspn

 

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