Oldbaybloodymary Recipes

OLD BAY BLOODY MARY'S

Make and share this Old Bay Bloody Mary's recipe from Food.com.

Provided by KathyP53

Categories Beverages

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 11

Old Bay Bloody Mary's image

Steps:

Dip rim of cocktail glass in lime juice and then in Old Bay seasoning. Set aside.
Mix V-8, lime juice, worcestershire sauce, tabasco, horseradish, and seasonings together in large pitcher. Stir in chilled vodka.
Add ice to rimmed glasses and pour blood Mary mix over. Garnish with lime slices, olives, and/or celery sticks.

Ingredients

1 quart chilled V8 vegetable juice
1/4 cup freshly squeezed lime juice
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
2 teaspoons prepared horseradish
1 teaspoon Old Bay Seasoning
1 teaspoon fresh ground black pepper
1/2 teaspoon celery salt
1/2 cup chilled vodka (peppered vodka is especially good!)
fresh lime juice, for glass rims
additional Old Bay Seasoning

OLD BAY BLOODY MARY

Another great recipe from Old Bay. You can drink it as is or add vodka if you want the alcoholic version. Enjoy :)

Provided by Moonlightlady

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

Old Bay Bloody Mary image

Steps:

Mix all ingredients in glass.
To serve, add ice & enjoy.

Ingredients

1/2 cup tomato juice
1/4 teaspoon Old Bay Seasoning
1/8 teaspoon lemon juice
vodka (as desired)

GREEN BAY BLOODY MARY

When we opened Bar Sardine in the summer of 2014, we wanted an all-day Bloody Mary on the menu, and call me Dr. Seuss, but I couldn't stop thinking about green green green Bloodys. Tomatillos can be a little fussy with size and consistency, and in the winter, they tend to grow sour after sitting for a day or two. But when they behave, wow. High-five somebody.

Provided by Brian Bartels

Categories Cocktail

Yield Serves 1

Number Of Ingredients 15

Green Bay Bloody Mary image

Steps:

For the Bloody Mary:
Coat half of the rim of a cider or pint glass with celery salt. Combine all of the remaining ingredients except the garnish in a cocktail shaker filled with ice. Roll the ingredients back and forth with another shaker 3 times. Fill the half-rimmed cider glass with ice and strain the cocktail into the glass. Garnish with a cornichon and a lengthwise cucumber slice wrapped around the inside of the glass or rolled into the celery stalk.
For the Bloody Mary blend:
In a blender, blend all of the ingredients on low speed until the mixture turns smooth. Seal in a nonreactive container and keep refrigerated for up to 1 week.

Ingredients

For the Bloody Mary:
Celery salt, for the rim of the glass
1½ oz. Death's Door Vodka (On, Wisconsin!)
4 oz. Green Bay Bloody Blend (recipe below)
½ oz. freshly squeezed lemon juice
3 dashes Worcestershire sauce
Garnish: cornichon, lengthwise slice of cucumber, and celery stalk
For the Bloody Mary blend:
1¼ lb. cucumber (approximately 1¼ cucumbers)
10 oz. tomatillos (6 to 8 tomatillos)
10 freshly parsley leaves
¾ tsp. freshly ground black pepper
¾ tsp. celery salt
¾ tsp. salt
1½ oz. green Tabasco sauce

OLD BAY® SEAFOOD BOIL

This is the absolute best way to enjoy seafood. The lemon, thyme, and Old Bay® really make the boil. The potatoes, corn, and sausage are mouthwatering for anyone who is not a big seafood lover. Enjoy in the summertime or pull this recipe out on Christmas and take time to relax with the family. Serve with fresh lemons, Bloody Mary's, cold beer, crusty bread, and plenty of napkins.

Provided by Brian Sapp

Categories Meat and Poultry Recipes Pork Sausage

Time 1h30m

Yield 14

Number Of Ingredients 14

Old Bay® Seafood Boil image

Steps:

Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
Stir potatoes into the pot and simmer for 15 to 20 minutes. Next, add the sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil until they open, about 8 minutes. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 10 minutes, adding the crab in the last 5 minutes (press them into the liquid).
Drain and spread the crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on 3 large serving trays. Sprinkle with a dusting of Old Bay® or provide for individual use.

Nutrition Facts : Calories 737.9 calories, Carbohydrate 35.3 g, Cholesterol 323.6 mg, Fat 42.8 g, Fiber 5.3 g, Protein 52.8 g, SaturatedFat 19.4 g, Sodium 5130 mg, Sugar 5.4 g

Ingredients

4 lemons, halved
2 medium sweet onions (such as Vidalia®), quartered
4 serrano chiles, split in 1/2 lengthwise and seeds and membranes removed
2 bunches fresh thyme, tied with string
2 heads garlic, peeled and halved
1 ⅔ cups seafood seasoning (such as Old Bay®), or more to taste
6 teaspoons kosher salt, or more to taste
6 bay leaves
3 pounds medium red potatoes, cut in 1/2
5 (13 ounce) packages smoked kielbasa sausage, cut into 2-inch pieces
6 ears sweet corn, halved
30 littleneck clams, scrubbed
4 pounds jumbo shrimp, deveined, tail on
2 ½ pounds Alaskan king crab legs

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On a small plate, use a fork to combine 1 teaspoon each of Old Bay, paprika, and celery seed. Run a lemon wedge around the top edge of two glasses, then dip the glasses into the spice mixture.
Add the vegetable juice, Worcestershire, lemon juice, Tabasco, horseradish, 3/4 teaspoon Old Bay, 1/2 teaspoon paprika, 1/2 teaspoon celery seed and vodka. Gently shake the cocktail shaker (to avoid foam) or whisk the ingredients in the measuring cup to combine.
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