(for a 16oz. cup filled with ice)
1 1/4 oz. Gin,
2 oz Vodka
1 1/4oz. tequila
1 1⁄2 oz. spiced rum
4 8oz sirloins
6oz of Sportsman’s Redneck Juice Bloody Mary mix.
Combine steaks and Redneck Juice together in a one gallon Ziploc bag for 2 hrs.
Cook steaks your favorite way on the grill or skillet.
Heat leftover marinade and poor over steaks.
Add mushrooms, onions or any other favorite topping you desire. Mmm Mmm
Easy Peezy Chili
1 ½ pounds ground beef
1 medium onion
2 cups chopped celery
2 15 oz cans of diced tomatoes
2 15 oz cans kidney beans
8 oz Sportsman’s Redneck Juice
3 Tbls chili powder
1 Tbls chopped fine Jalapeños
½ tsp minced garlic
Brown ground beef and onion with garlic and a pinch of black pepper.
Add the rest of the ingredients, bring to a boil. Simmer for 45 mins to an hour.
Add your favorite chili toppings when ready. (onions, bacon, tomatoes, cheese, sour cream, scallions and tortilla chips)
Quick Tomato Soup (Goes great with a grilled cheese)
Grab your favorite microwavable mug, add 6 to 8 ounces Sportsman’s Redneck Juice Bloody Mary. Heat in microwave for
One to two minutes.
For a twist add basil to taste (about a tsp)
For a quick tomato vegetable
Add canned veggies (strained).
For fresh veggies. Dice then microwave to your preferred tenderness, add to your mug with Redneck Juice. Heat in microwave.
1/4 cup vegetable oil
2 Tbls self rising flour
1/4 chili powder
8 ounces Sportsman’s Redneck Juice Bloody Mary Mix
1 1/2 cups water
1/4 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1. Heat oil in a skillet over medium high heat. Stir in flour and chili powder, reduce
heat to medium and cook until lightly brown, stirring constantly to ensure to not burn flour.
2. Gradually stir in Sportsman’s Redneck Juice, water, cumin, garlic powder and onion powder
into the flour chili powder mixture until smooth. Continue to cook over medium heat approximately 10 minutes
or until thickened slightly. Approximate time to make is 15 to 29 minutes.
Redneck Juice Chicken Wings
Marinated chicken wings in a ziploc bag for 3 hours with a dash of garlic powder, smoked paprika and Italian seasoning.
Redneck Shrimp Cocktail Sauce submitted by AMERICAN MASTERS OF TASTE
Sauté some garlic or shallots in olive oil.
Reduce some Sportsman’s Original Bloody Mary Mix until thick, in a sauté pan with fresh crushed tomatoes.
Allow to cool to room temperature before serving, with shrimp.
Redneck Tapas Dip submitted by AMERICAN MASTERS OF TASTE
Place a couple ounces of goat cheese in an oven-safe dish, cover with Sportsman’s Spicy Bloody Mary Mix and bake at 400 for about 20 minutes.
Serve with grilled bread.
Redneck Paella submitted by AMERICAN MASTERS OF TASTE
1 (3-pound) frying chicken, cut into 10 pieces
1/4 cup extra-virgin olive oil (We suggest our award winning Spectrum Organic, Extra-Virgin Olive Oil)
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
4 garlic cloves, crushed
Bunch _at-leaf parsley leaves, chopped, reserve some for garnish
2 cups Sportsman’s Clam Digger’s Redneck Juice
4 cups short grain Spanish rice
6 cups water, warm
Large pinch of saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
1 Spanish onion, diced
Lemon wedges, for serving
Spice Mix for chicken:
1 tablespoon sweet paprika
2 teaspoons dried oregano
Kosher salt and freshly ground pepper
Prepare chicken ahead of time…
Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve.
Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
In the same pan, make a sofrito by sautéing the onions, garlic, and parsley.
Cook for 2 or 3 minutes on a medium heat.
Then, add your Redneck Juice and cook until the mixture caramelizes a bit and the flavors work together.
Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, stirring the mix occasionally so the rice cooks evenly and absorbs the liquid.
Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice.
The shrimp will take about 8 minutes to cook.
Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes.
During the last 5 minutes of cooking, when the rice is lulling the pan, add the lobster tails.
When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom.
Remove from heat and rest for 5 minutes.
Garnish with peas, parsley and lemon wedges.
More coming soon.
Send us your favorite recipe (firstname.lastname@example.org) using our Sportsman’s Redneck Juice Bloody Mary Mix.