RECIPES
Send us your recipes with Big Bayou Cocktail Sauce and we will put them here on our website
Big Bayou Meatloaf... Thank you - Lisa O'Neal
Ingredients:
2 eggs, beaten
1/2 cup seasoned fine dry bread crumbs
1/2 cup chopped onion
4 Tbls Big Bayou Cocktail Sauce - Traditional or Jalapeno (your choice)
1 Tbls Dijon mustard
1Tbls Worcestershire sauce
1 sm Yellow Onion, chopped
2 Scallions, finely chopped
3/4 cup Mushroom, finely chopped
2 cloves Garlic, minced
2 lbs Ground beef sirloin
Sauce:
1/4 cup Big Bayou Cocktail Sauce - Traditional or Jalapeno (your choice)
1/4 cup ketchup
1/4 cup brown sugar
1/2 Tbls Dijon mustard
Instructions:
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Sautee Onions, scallions, and mushrooms. Let cool.
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Preheat oven to 350 degrees.
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In a large bowl combine eggs, bread crumbs, onion, mustard, Worcestershire sauce and garlic, and Big Bayou Cocktail Sauce. Add ground beef, and sauteed vegatables, mix well.
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On a cookie sheet, lightly pat mixture into 9" x 5" loaf.
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Sauce - in a medium bowl, combine the Big Bayou Cocktail Sauce, ketchup, brown sugar and mustard. Brush thick coating of sauce on meatloaf
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Bake meatloaf for 1 hour or until internal temperature reaches 160 degrees.
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Remove from oven and let stand for 10 minutes.
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Using two spatulas, transfer to serving platter and cut into eight slices.
Big Bayou Campechana... Thank you - Lisa O'Neal
Ingredients:
1 Tbls salt
1 Lb large shrimp, uncooked, peeled and deveined
1 cup Big Bayou Cocktail Sauce - Traditional
1 cup Big Bayou Bloody Mary Mix - Original
1 cup Roma tomatoes, chopped
1/4 cup white onion, chopped
1 whole jalapeno pepper, seeded and finely chopped
1 cup cucumber - diced (about 1/2 medium cucumber)
1/4 cup cilantro, chopped
1/4 cup lime juice - fresh!
1 tsp hot sauce - use your favorite hot sauce
2 large Haas avocado, seeded and peeled
Instructions:
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Bring 3 quarts water to a boil in a 4-quart saucepan, then add 1 teaspoon salt, cook shrimp in boiling water until they form in the shape of the letter "C". Remove from heat, drain, cool, then cut shrimp in half.
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Combine Big Bayou Cocktail Sauce - Traditional, Big Bayou Bloody Mary Mix, tomato, onion, jalapeno, cucumber, cilantro, lime juice and hot sauce in a large glass bowl; add cooled shrimp and refrigerate at least one hour.
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Chop avocados coarsely, stir into shrimp mixture and serve. Enjoy!
Big Bayou Bloody Mary... Aka... Breakfast of Champions
Build over ice:
Using a tall glass:
1. Fill with ice
2. Add 1.5oz of your favorite Vodka
3. Add 4.5oz of Big Bayou Bloody Mary Mix
4. Add a squeeze of lime
5. Stir vigorously
6. Add your favorite garnish (suggestions below)
7. Enjoy!!
Garnish:
1 short stalk of celery with leaves
1 Strip crispy bacon
Skewer:
1 Texas Caviar (green olive stuffed with jalapeno)
1 boiled, shelled headless shrimp........... Yummy!
Big Bayou Chicken Wings... Thank you - Laura Heckt
Ingredients:
1 bottle BIG BAYOU COCKTAIL SAUCE (Jalapeno)
1/3 cup hot sauce
1/3 cup Blueberry Moonshine (or your favorite bourbon)
1/3 cup raw sugar
Instructions:
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Bake wings covered with foil for 45 minutes @ 350 degrees, drain excess liquid
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Uncover wings and cover with sauce, bake for one hour
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Stir wings and sauce and return to oven uncovered for an additional 15 to 30 minutes
Enjoy!
Seafood Salad in Bolillo Roll... Thank you - Donna Flock
Ingredients:
1 medium Green Onion – finely chopped
1 Tbls Yellow Onion - finely chopped
1 stalk Celery with leafy top - chopped
7-8oz Cooked Crab Meat – chopped - canned is good, rinse well
1 4oz Tiny Shrimp - chopped - canned is good - rinsed well
4oz Imitation Lobster - chopped
1 Hardboiled Egg – chopped
1 tsp Dried Parsley Flakes
Pinch Dried Dill Weed
Pinch Old Bay seasoning
Pinch Pink Himalayan salt
1Tbls Miracle Whip
6 Tbls (about 3oz) mayonnaise
Ground black pepper to taste
Chop all ingredients about the same size, unless designated.
Fold all ingredients together in bowl.
Dig out a bolillo roll and stuff with seafood salad.
Top with Big Bayou Cocktail Sauce of choice (I liked the traditional).
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This is also great in a bed of a crisp lettuce with garden fresh sliced tomatoes
Enjoy!
HAWAIIAN MEATBALL SKILLET –
BIG BAYOU BLOODY MARY STYLE... Thank you - Donna Flock
Ingredients:
1 lb Italian Style Pork Meatballs with parmesan and parsley
(Homemade or store bought)
1Tb Garlic olive oil
¼ tsp Salt added to oil (sprinkled in a coated frying pan)
Add
½ Green Bell peppers - diced
½ Orange Bell pepper - diced
½ Yellow Onion – diced
Small Celery stalk - diced
2 Garlic cloves – crushed
1x 14.5 oz can stewed tomatoes – diced small
1x 8 oz can tomato sauce
8 oz Big Bayou Original Bloody Mary Mix
⅛ tsp Thyme
⅛ tsp Italian seasoning
⅛ tsp Garlic powder
Pepper to taste
8 oz Can of Pineapple Tidbits (drained)
Heat a coated skillet – add olive oil and salt. Cook Meatballs on a medium heat until browned on all sides and done. Add Peppers, Onion, Celery and cook until slightly browned. Add crushed Garlic, Stewed Tomatoes, tomato sauce, Big Bayou Original Bloody Mary Mix, Thyme, Italian seasoning and Garlic Powder. Bring to a boil stirring, then simmer on medium low for approximately 15 minutes until the tomatoes are done - add Pineapple chunks-(drained). Heat.
Serve over cooked wild rice.
Bon Appetit
Bloody Mary Shrimp and Pasta... Thank you - PJ McDowell
Ingredients
1 lb shrimp, fresh, peeled and deveined
1 lb pasta, of your choice. I prefer Ziti
2 Tbls butter
1/4 cup olive oil
1/4 cup chopped yellow onion
3 cloves garlic, crushed
1/2 Tbls crushed thyme
2 Tbls fresh parsley, chopped
1 3/4 cups BIG BAYOU BLOODY MARY MIX
Black pepper to taste/garnish
parmesan cheese, grated
Directions
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Cook pasta according to directions; drain and reserve about an ounce of pasta water in with the pasta. Keep pasta warm.
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Add olive oil, butter and onion in a nonstick fry pan and sauté. After 4-5 minutes, add crushed garlic, crushed thyme, and shrimp. Cook until shrimp flesh is opaque and tender - about 3-5 minutes. Add to pasta.
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In the same skillet heat the Bloody Mary Mix until warm and add to pasta. Toss.
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Garnish with fresh chopped parsley and grated parmesan cheese.
Vampire Bloody Mary Shooters... Thank you - Donna Flock
The mix is topped with a layer of black vodka in these spooky shooters.
YIELD: Makes 12 per bottle
Bloody Mary Mix Shooters
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Tall double shot glass - 3 oz ea
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Lime wedge – small - squeezed for taste
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Black lava salt and coarsely ground black pepper for rim
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BIG BAYOU BLOODY MARY MIX
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Blavod Vodka (black vodka)
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2 green olives/stuffed pimento per shot glass
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Bamboo skewers – small cocktail size
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Small celery stalk, for garnish/slender stalks
Directions
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Shooters: Stir together equal parts salt and course pepper on a small plate. Rub Lime wedge around the rims of four double shot (3-ounce) glasses.
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Dip rims into salt and pepper mixture.
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Pour 2 ounces BIG BAYOU BLOODY MARY MIX into bottom of each glass (reserve remaining Bloody Mary mix for another use).
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Holding a spoon upside down over the top of the glass, slowly pour 1 ounce Blavod Vodka over spoon into each glass (vodka should sit on top of Bloody Mary mix and create a layer of black). Garnish with celery and …eye of newt (green olives skewered)
Blavod Vodka is an 80-proof black vodka distilled in the UK. The vodkas distinct black colour comes from Black Catechu i.e extracts from the heartwood of Burmese catechu acacia trees
