 The Mad Pepper's
"MaryNaded"Recipes
The Mad Pepper's Best Bloody Mary
Take 12 oz. Glass and fill with ice. Add Vodka. Pour 8 oz. of Tomato Juice or Clamato into glass leaving a finger’s distance from the top. Add 1 oz. of “The Mad Pepper’s MaryNade”. Toss mixture between two glasses or stir well to achieve full embodiment. Garnish with Lime or Lemon wedge, sprinkle celery salt / pepper / or both, and finish with one celery stalk and 2 green olives. Want to get really fancy? Pour celery salt onto plate. Wet rim of glass with Lemon or Lime wedge. Spin rim of glass on the plate of celery salt. Follow the previous instructions for measurements and garnish. Then add a Tiger Prawn and pickled Asparagus and Wha la - you have the Best Bloody Mary Cocktail any morning, noon, or night!
Mad Pepper Ranch
This is a simple but great way to spice up Appetizers such as Wings, Onion Rings, Chili Cheese Fries, and Potato Skins with a common household dressing. 4 cups Ranch to 1 cup “MaryNade” – You won’t believe it!
Mad Pepper BBQ Sauce
Same as above - 4 cups of your favorite Barbeque Sauce combined with 1 cup of “The Mad Pepper’s MaryNade”! Baste it or Dip it and it’ll blow you away. Compete in a Cook-off and you’ll win for sure.
Mad Pepper Oysters on the Half Shell
Just add 1/2 oz. of The Mad Pepper’s MaryNade to your favorite oyster. Outstanding!
12 large Oysters, not shucked
6 oz. The Mad Pepper’s MaryNade
Scrub Oysters clean with heavy brush. Grill on med. high heat with cap of oyster facing up. As oysters cook, the shell will generally open, approximately 10-15 minutes. Once open, use gloves or towels with a shucker to remove oyster cap and pour 1/2 oz. MaryNade over oyster. Replace oyster remaining in bottom shell on the grill until MaryNade boils. Remove and let stand for a few minutes to allow shell to cool before devouring.
Mad Pepper Potato Skins
4 Medium Size Potatoes
4 slices ‘THICK’ bacon
1/2 Cup Sour Cream
2 Tbs. Butter
1 Cup medium cheddar cheese
1/4 Cup Green Onions or Chives, chopped
3 oz. Ranch Dressing
5 oz. The Mad Pepper’s MaryNade
(1.) Bake potatoes at 350˚F for approximately 45 minutes. (2.) Cool for 20 minutes. (3.) Fry bacon until crispy and crush into pieces. (4.) Cut potatoes in half and spoon out, leaving about 1/4” of potato along the skins. (5.) Take a bowl, combine spooned out potato, sour cream, butter and 2 oz. MaryNade and mix with hand blender into a smooth mixture. (6.) Spoon mixture into skins and top with bacon pieces. (7.) Place on baking sheet and return to oven for 20 minutes or until hot. (8.) Combine 6oz. ranch dressing to 3 oz. of MaryNade. (9.) Remove skins from oven and sprinkle with Monterey Jack/American cheese and chives. (10.) Lastly, pour MaryNade/Ranch sauce over skins and serve immediately. Serves 8.
“MaryNaded” BBQ Tri-tip Roast (or 6 of your favorite Beef Steaks)
1 large Tri-tip Roast, 1 1/4 to 2 lbs.
10 oz. Mad Pepper’s MaryNade
Place roast or steaks and MaryNade in 1 gallon plastic bag 12-36 hours prior to grilling.
Tri-tip: Grill on med. heat for about 20 min. each side or until desired doneness. Remove and let rest for 10 minutes. Carve Tri-tip strips, about 1/2” thick AGAINST the grain. Serves 6-8.
Beef Steaks: Grill on med. heat for about 10 min. each side (Medium done) or until desired temperature (15 min. Well-Done).
“MaryNaded” Chicken
6-8 pieces of Chicken: breast, thigh or leg
10 oz. Mad Pepper’s MaryNade
Place chicken in 1 gallon plastic bag, 1/2 hr – 1 hr prior to your choice of cooking method. If skin is left on, press MaryNade under skin as much as possible without tearing. Enjoy!
“MaryNaded” Grilled Albacore
4 Albacore Tuna Steaks, 1/2” to 3/4” thick
8 strips of “THICK” Bacon
1/4 Cup Chives
2 Lemons, sliced 1/4” thin
2 Tbs. fresh Parsley, finely chopped
8 oz. The Mad Pepper’s MaryNade
Wrap each steak with 2 strips of Bacon and secure with toothpicks. Pour MaryNade in glass baking dish. Place each steak in baking dish, coating both sides of each steak. Turn every 15 minutes for 45 minutes to 1 hour prior to grilling. Place steaks on med. high grill, and then cover with lemon slices and chives. Grill about 7 minutes on each side or until done. Remove and garnish with parsley. Serves 4.
“Mad Peppered Veggies”
The Mad Pepper’s MaryNade goes well with just about any vegetable, but the following ensemble is one of my favorites.
2 ea. Zucchini, sliced lengthwise, then cut in thirds
2 ea. Crooked Neck Squash, sliced lengthwise, then cut in thirds
2 ea. Red Bell Pepper, sliced in 1/2” strips and then halved
10 ea. large mushrooms
2 ea. small Red Onions, quartered
1 lb. Asparagus
1/4 Cup fresh Parsley, coarsely chopped
8 oz. The Mad Pepper’s MaryNade
Combine all veggies in large bowl. Pour in MaryNade over veggies and toss. Place in large Wok or sauté pan. Cook over med. heat for about 15 minutes or until veggies are andante. Should you choose to grill, cut in larger pieces to minimize falling through grill or use BBQ basket. Serves 8. |
