Lucille's Bloody Mary Mix Blog

San Francisco Mild great chicken & pork marnidate

Hi Rose Marie and Gary!!

Just want to tell you how much I enjoy using Lucille’s Bloody Mary Mix (San Francisco Mild) as a marinade for chicken and pork tenderloin. I mix it with olive oil and marinate the meat for 3 to 4 hours before grilling it. It is absolutely delicious!!! Thank you for suggesting using it as a marinade. I never would have thought of doing it.

Chicken Marinating

Darlene Kelly

Jeff Aspero – Assistant Chef at Payard Patisserie & Bistro – Caesars Palace Las Vegas

RoseMarie,

OMG!!! Great product. Lucille’s Cajun Hot Bloody Mary Mix makes a tasty spicy Bloody Mary + great oyster shooters, working on a recipe to use Lucille’s New Orleans Bloody Mary Mix to season fried Oyster, Clam and Shrimp Po-Boys and the Lucille’s San Francisco Bloody Mary Mix dry spices I’m trying two items first season oyster crackers to go with clam chowder in a bread bowl, and see how it mixes into my sour dough starter to make my bread bowls.

Clam & Shrimp Po-Boys.jpg

Thanks,
Jeff Aspero
Assistant Chef
Payard Patisserie & Bistro – Caesars Palace
Las Vegas NV

Ernie’s chef opening own restaurant in Stockton

Michael Midgley will be opening Midgley’s Public House in November, according to a statement released by Lincoln Center.

Midgley a Stockton native and his “bloody heirloom” (using LUCILLES BLOODY MARY MIX) are also entered in the CHOPPED Best Bloody Mary Brunch contest. To vote visit www.nycwffbestbloodymar.org. Voting ends August 31st.

Manteca bulletin says:
Midgley stays true to his roots with his Bloody Heirloom, which includes two parts heirloom tomato consommé; one part Absolut Peppar; half part red wine veal demi; half part Lucille’s Bloody Mary mix; and a squeeze of line.

The ingredients are poured into a shaker – “… and shake, baby,” Midgley said – strained and served in a chilled martini glass. The drink is garnished with a bamboo pick, banana pepper, cocktail onion, lime wedge and olive.

For the full article visit http://www.mantecabulletin.com/m/section/1/article/113234/

Help us by voting for the bloody heirloom! Cheers!

Ernie’s chef going for Bloody Mary honors

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Help us vote for Michael Midgley and his signature “Bloody Heirloom” in the CHOPPED Best Bloody Mary Brunch contest! Let’s help this Stockton native make it to the finals in New York City. To vote, visit http://bit.ly/1ouZ1jW.

James Burns from mantecabulletin.com writes “Midgley stays true to his roots with his Bloody Heirloom, which includes two parts heirloom tomato consommé; one part Absolut Peppar; half part red wine veal demi; half part Lucille’s Bloody Mary mix; and a squeeze of lime.”

For the full article visit http://www.mantecabulletin.com/section/1/article/112620/

Let’s get this STOCKTON native into the finals!

13th annual Taste of the Delta

Come out to Lodi this Saturday from 1-4pm to the Taste of the Delta and stop by the Lucille’s Bloody Mary Mix booth! It will be a afternoon packed full of fun, you won’t want to miss it!

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WHAT: 13th Annual Taste of the Delta
WHERE: Pavilion & lawn area of Tower Park Marina’s KOA Campground (by the swimming pool!)
14900 W. Highway 12, Lodi, CA.
Exit Hwy 12 at Tower Park to the right as the entry road curves back and under the on ramp to the Potato
Slough Bridge before it enters the Tower Park Resort
DATE: Saturday, August 9, 2014
TIME:1:00 p.m. to 4:00 p.m.
WEBSITE: www.TasteoftheDelta.com

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