Lucille's Bloody Mary Mix Blog

April 28, 2018 Mr. D’s Pizza and Pub

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Saturday April 28, 2018 Lucilles Bloody Mary Mix teamed up with Mr. D’s Pizza and Pub for their semi-annual Tour de le Mr. D’s Poker Run. This year’s event made 5 stops at local bars in and around Stockton. The semi-annual poker run is a great event for local businesses and the 80 plus riders who participated. 

We started the morning making Bloody Marys for the riders and returned in the afternoon to make Micheladas. We sold out of our pre-made mix of 10 gallons of the New Orleans Nippy. 

When the riders returned from the Poker Run a few had some scrapes, bruises, and Sylvano Garcia received several stitches..(side note Sylvano has received treatment, from the Band-Aid Crew 3 out of the 5 runs.) All and all it was an amazing event. I would like to thank Rose Castillo the owner of Mr. D’s for the opportunity to have Lucille’s apart of this event.

Not only does Mr. D’s serve Stocktonians with cold beer and great food they also now serve Lucilles Bloody Mary Mix.

Special thanks to:

Expressions Entertainment; Dj’s Jason Ente and Gary Sison

Serving Lucilles Bloody Mary Mix; Courtney, Ramon, & Nicole,

Mr. D’s staff; Roseana, Chris, Sam, and Willie

Mr. D’s owner, Rose Castillo

 

    Sylvano Garcia’s 3/5 Poker Run seeking medical services
Rose Castillo, owner of Mr. D’s

 

Chris Leos & Nicole Reyes serving Micheladas

 

Courtney & Chris Leos serving Bloody Mary drinks

 

Meet Our Distributor and Mixologist!

Chris Leos, Distributor and Mixologist. 

 

Introducing our newest member of the Lucille’s Bloody Mary Mix team! Chris Leos is our distributor and mixologist. He has been working with Lucille’s for about two months now and has since gotten Lucille’s Bloody Mary mix to be sold at bars, casinos, and stores in and around Stockton, California!

 

If you are interested in hosting a Bloody Mary tasting, feel free to contact Chris at Chris@LucillesBloodyMaryMix.com

 

 

Lucille’s Bloody Mary Mix Tasting

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Lucille’s Bloody Mary Mix in New Orleans Nippy on Display at March’s Liquor

 

Lucille’s Bloody Mary Mix Tasting Event

April 7, 2018 at March’s Liquor in Stockton, California

 

On April 7, 2018, Lucille’s Bloody Mary Mix held our first mix tasting event at March’s Liquor in Stockton, California. From 11:00am to 1:00pm, customers were treated to a sample of our New Orleans Nippy served with the following garnishes:

  • stuffed jalapeño olives
  • pearl onions
  • fresh lemon
  • fresh lime
  • celery to cool the Nippy flavor

 

When customers purchased a bottle of Lucille’s Bloody Mary Mix from March’s, they were entered into a raffle which included New Amsterdam Vodka sponsored by March’s Liquor, Lucille’s T-shirts, and 1 Liter bottles of Lucille’s Bloody Mary Mix New Orleans Nippy. After two hours, we served five gallons of our New Orleans Nippy mix and the store sold over 30 bottles.

 

With the success of our first event, we are in the process of holding an event once a month. Details will be posted as they come. If you would like to host a tasting event, feel free to email our distributor and mixologist Chris Leos at Chris@LucillesBloodyMaryMix.com

 

*Special thanks to Courtney and Justin Allen for their work at the event and the staff at March’s Liquor, Randy, Meadow, and Jeremy.

 

Lucille’s Spatchcock Turkey

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Lucille's Spatchcock Turkey
Lucille's Bloody Mary Mix Spatchcock Smoked Turkey

Apple Smoked Spatchcock Turkey in a MAK 2 Star Wood Pellet BBQ Smoker-Grill tastes spectacular! This is not the turkey you grew up with that was stuffed with your Mother's famous dressing handed down for generations and roasted in the oven at 325ºF for the better part of the day. No, this is better!!

16 lb Young Turkey
16 lb Young Turkey
spatchcocked turkey
16 lb Spatchcocked Turkey

 

"Spatchcock", the process of removing the backbone and flattening the turkey, is also known as butterflying.  For chickens and Cornish Hens using poultry shears to remove the backbone works great but for a turkey I prefer to use a large butcher knife to remove the backbone. You may need to split the breastbone in order to properly flatten the turkey.

spatchcocked turkey

spatchcocked turkey 

smoked spatchcock turkey 

Trim the 16 pound spatchcoked turkey of excess fat and skin.  Rub the turkey On & Under the skin (breast, leg, and thigh) with Extra Virgin Olive Oil and season with a liberal amount of Lucille's Bloody Mary Mix.  Depending on your preference use Lucille's San Francisco Mild, New Orleans Nippy, or Cajun Hot. Lucille's dry herbs and spices produces an exceptional flavor profile on a variety of proteins and makes an authentic 1940s style Bloody Mary every time - and who doesn't enjoy a perfect Bloody Mary?

Preheat the MAK 2 Star pellet smoker-grill to 180ºF (smoke setting) and gently Apple smoke the 16 lb spatchcocked turkey for 2½ hours skin side up.  Increase the pit temperature to 325ºF until the internal temperature of the breast at the thickest part reaches 170ºF.  At this point, the legs and thighs should be at 180ºF or higher.  The spatchcocked turkey, which has more surface available for even browning will provide a nice crackly, crispy skin. Perhaps best of all, the 16 pounder will cook much quicker than an old fashioned roast in the oven.  Allow the turkey to rest under a foil tent for 20 minutes before carving and serving.

Remember that cooking times should only be used for estimates - always rely on the internal temperature of your meat, poultry, or seafood.  From start to finish it took 4½ hours ... smoked for 2½ hours at 180ºF and 2 hours at 325ºF.  Your times may vary.  Be sure to add time for preheating and resting.

I used a MAK 2 Start Wood Pellet BBQ Smoker-Grill but this scrumptious recipe will work with any pellet grill, like a Traeger, Green Mountain, or any of the multitude of great smoker-grills on the market. As long as you can set and maintain temperatures.  You can use your favorite charcoal, gas, or electric grill too.

Lucille’s Baked Salmon

Lucille's Baked Salmon
Lucille's San Francisco Mild Baked Salmon

One Lucille's Baked Salmon filet a week ... that's what most physicians would recommend!  Fresh Wild Salmon is always preferred and is typically available from May through October while frozen Salmon is available throughout the year.

  • Wild Salmon:
    • Typically Pacific Coast varieties such as Coho (Silver), Sockeye (Red), and Chinook (King)
    • Common forms of salmon include fillets (probably the most readily available), steaks, and whole fish
    • Make sure your fresh salmon is firm, moist, and smells like the ocean
  • Farmed Salmon:
    • Atlantic salmon is generally farmed and are grown in pens near ocean shores
    • Farming has increased availability greatly and provides salmon at a cheaper price
Lucille's Baked Salmon
Seasoned Atlantic Salmon filet

You'll find that Lucille's San Francisco Mild Bloody Mary Mix provides a scrumptious flavor boost over traditional seasoning options!  Unfortunately this time of year I had to resort to frozen Atlantic salmon from Costo but with Lucille's Bloody Mary Mix as a seasoning the difference was negligible.

Preheat the oven to 350ºF.  Season the salmon filet with Lucille's San Francisco Mild Bloody Mary Mix or if you prefer to spice it up a notch or two then try using New Orleans Nippy or Cajun Hot!

Spray a shallow baking dish with a non-stick cooking spray and bake the seasoned salmon filets uncovered for 20 to 30 minutes until the internal temperature of the filet reaches 145ºF.  I prefer to use a digital Food Thermometer but you can always use the time tested method of inserting a fork into the salmon and twisting it gently.  The salmon should begin the flake when done.  Be careful not to overcook the salmon as it will turn dry.

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