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When your friends ask what makes it so good, be sure to tell them "Demitri's." They'll think you're rather clever.

  • Caprese Sliders with Bloody Mary Marinated Tomatoes and Fresh Basil

    Sliders make a fun party appetizer. If the sun is out, then fire up the grill for the patties. You can also substitute ground lamb for the beef for a delicious twist.

    Makes 12

    1/2 cup mayonnaise
    2 teaspoons whole-grain mustard
    2 teaspoons minced fresh garlic


    1/4 cup + 1 tablespoon Demitri’s Extra Horseradish Bloody Mary Seasoning
    1 1/2 pounds ground beef
    2 large, ripe, roma tomatoes
    2 large fresh mozzarella balls
    12 large or 24 small, fresh basil leaves
    12 slider buns

    Mix the mayo, mustard and garlic together. Cover and refrigerate, for up to 2 days, until needed.

    To make the burger mixture: In a bowl, mix 1/4 cup of the Demitri’s seasoning and ground beef together well, distributing the seasoning throughout the meat. Divide the mixture into 12 portions and shape into patties, about 3 inches in diameter.

    Cut each tomato into 6 slices, place in a bowl and toss with the remaining 1 tablespoon of Demitri’s seasoning. Cut each mozzarella ball into 6 slices. Set both aside.

    Heat a medium or large nonstick skillet or sauté pan over medium-high to high heat. Spray pan with a little cooking spray and, working in batches without crowding the pan, cook the patties until just done, about 1 minute per side.

    To serve, split the buns and spread with the mayonnaise mixture. Place the patties on buns and top with a slice of cheese, marinated tomato and fresh basil leaves. Close the sliders and secure with picks.

    Chef’s Note: If you want to serve the buns warm, wrap them in aluminum foil and reheat in a 375-degree oven.

    Recipe created by Kathy Casey Food Studios®for Demitri’s Bloody Mary Seasoning

  • Grilled Chicken Skewers with Chipotle Habanero Honey Glaze

    Try serving this quick and easy main dish with a black bean salad, couscous or steamed jasmine rice. For even more flavor marinate the chicken pieces in 2 tablespoons of Demitri’s for 30 minutes before skewering.

    Makes 8 skewers

    8 (10-inch) bamboo skewers
    3 tablespoons Demitri’s Chipotle Habanero Bloody Mary Seasoning
    3 tablespoons local honey
    2 pounds boneless, skinless chicken breast, cut into 24 pieces (1 1/2-inch chunks)
    16 cherry tomatoes
    4 green onions cut into 4 pieces (making 16 pieces)
    2 tablespoons olive oil
    salt and pepper

    Soak skewers in water for at least 30 minutes. (Or use metal skewers).

    Preheat a grill to medium-high.

    In a small bowl combine the Demitri’s seasoning and honey to make the glaze. Set aside.

    Thread onto a skewer in the following order: chicken-tomato-green onion, using 1 piece of each. Repeat 1 more time and then add 1 more piece of chicken to secure the vegetables. Repeat with remaining skewers.

    Lightly brush skewers on each side with olive oil and season lightly with salt and pepper. Grill skewers until chicken is cooked through, about 6 to 8 minutes per side. Brush skewers with glaze after turning so as not to burn glaze. Brush again right before serving. Drizzle with any leftover glaze.

    Recipe created by Kathy Casey Food Studios®for Demitri’s Bloody Mary Seasoning

  • Bloody Mary Tomato Bruschetta with Goat Cheese

    Scatter with coarsely chopped pimento-stuffed olives for a tasty option.

    Makes about 24 pieces

    1 artisanal baguette
    Extra-virgin olive oil for drizzling
    1/4 teaspoon kosher salt


    3 tablespoons Demitri’s Extra Horseradish Bloody Mary Seasoning
    2 tablespoons olive oil
    1 tablespoon vodka (optional)
    5 roma or vine-ripe tomatoes, diced small (about 3 cups)
    1/4 cup chopped fresh basil
    3 tablespoons small-diced celery


    6 ounces chèvre-style fresh goat cheese
    Garnish: small celery leaves

    Preheat oven to 400 degrees F.

    Cut baguette into 1/4-inch slices—you want about 24 nice-sized pieces. Lay out on a baking sheet. Lightly brush or drizzle bread with olive oil then sprinkle lightly with kosher salt. Bake for about 6 to 8 minutes, or until toasty. Let crostini cool.

    Meanwhile, whisk together the Demitri’s Seasoning, olive oil and vodka in a medium bowl. Mix in the tomatoes, basil and celery.

    To serve: Smear each piece of crostini with goat cheese, and place on a platter. Drain any excess juice from the tomato mixture, and immediately divide the mixture between the crostini. Garnish each piece with a small celery leaf.

    Chef’s Note: Top crostini right before serving so they do not get soft.

    Recipe created by Kathy Casey Food Studios®for Demitri’s Bloody Mary Seasoning

  • Shrimp Cocktail with Avocado and Easy Chipotle Habanero Cocktail Sauce

    A sassy spicy twist on the traditional "shrimp cocktail"! Serve in large chilled martini glasses for a fun presentation. Make a double batch of cocktail sauce and try stirring some into mayonnaise for a tasty salad dressing or sandwich spread.

    Makes 4 servings

    Cocktail Sauce

    2 tablespoons Demitri’s Chipotle Habanero Bloody Mary Seasoning
    1 cup tomato chili sauce

    3/4 pound cooked small shrimp (about 2 cups)
    1/2 ripe avocado, diced
    2 tablespoons coarsely chopped cilantro
    8 cherry or grape tomatoes, quartered
    1/4 teaspoon kosher salt
    1 cup very thinly sliced romaine lettuce

    Garnish: small romaine leaves, cilantro sprigs and 4 lime wedges

    To make the sauce: In a small bowl mix together the Demitri’s seasoning and chili sauce. Refrigerate.

    In a small bowl gently combine the shrimp, avocado, cilantro, tomatoes, and salt. Divide the lettuce between 4 martini glasses or small bowls. Divide the shrimp evenly on top of the lettuce

    Dollop each shrimp cocktail with 1 to 2 tablespoons of sauce. Garnish with a small romaine leaf tucked into one side of the glass, a sprig of cilantro and a lime wedge. Pass extra cocktail sauce on the side.

    Chef’s Tips: You can use Demitri’s Extra Horseradish Bloody Mary Seasoning for a milder sauce.

    Recipe created by Kathy Casey Food Studios®for Demitri’s Bloody Mary Seasoning

  • Kathy Casey’s Bloody Mary Deviled Eggs

    Makes 24 stuffed eggs

    1 dozen eggs
    1/2 cup mayonnaise or reduced-fat mayonnaise
    1/2 teaspoon salt
    1 tablespoon prepared horseradish
    1/4 teaspoon celery seed
    1 Tablespoon Demitri’s Bloody Mary Seasoning – Classic Recipe or Extra Horseradish
    1/2 teaspoon Cholula (or Tabasco) sauce



    1/2 cup 1/4-inch-diced tomatoes
    2 tablespoons minced celery
    4 teaspoons minced pimiento-stuffed green olives
    1 tablespoon fresh lemon juice
    1 teaspoon vodka

    24 tiny celery-leaf sprigs (from the heart) for garnishing

    Put the eggs in a nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat, then reduce the heat and simmer the eggs for 10 minutes. Remove from the heat and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.

    Cut the eggs in half lengthwise and transfer the yolks to a bowl. Set the egg white halves on a platter, cover, and refrigerate.

    With a fork or potato masher, mash the yolks to a smooth consistency. Mix in the mayonnaise, salt, horseradish, celery seed, Worcestershire, and Tabasco until smooth. (You can also do this in a mixing bowl with a whip attachment.)

    Spoon the mixture into a pastry bag fitted with a plain or large star tip, then squeeze (pipe) the mixture evenly into the egg white halves.

    To make the topping, mix the tomatoes, celery, olives, lemon juice, and vodka in a small bowl. Top each egg half with about 1 teaspoon of the mixture, then garnish each with a tiny celery sprig.

    Chef’s Note:You can boil the eggs up to 4 days in advance and refrigerate them. You can also peel and halve the eggs and make the filling 1 day ahead, and then assemble them up to 4 hours before serving, cover lightly with plastic wrap, and refrigerate. A piping bag and large star tip are of paramount handiness in deviled-egg making. You can purchase these tools at any well-stocked kitchen shop. Even better, in my book, than traditional pastry bags are the newer disposable piping bags. Just snip the end to fit your tip, fill and use, then remove the tip and toss away the messy bag—very convenient!

    Recipe from Kathy Casey’s Northwest Table, Chronicle Books.

  • Party Mixes | Pumpkin Seeds

    Demitri’s pumps up a seasonal favorite.

    Seeds from one or two pumpkins
    5 cups water
    4 tablespoons butter
    1/3 cup Demitri’s® All Natural Bloody Mary Seasoning
    1 teaspoon salt

    Preheat oven to 350°. Rinse seeds and place into 5 cups boiling water. Add salt and boil for 10 minutes, stirring constantly. Melt the butter, mix with Demitri’s. Drain the seeds and toss with the butter mixture. Line a cookie sheet with foil and spread seeds out in a thin layer. Bake at 350° for 30 minutes.

    What great drinks are you going to serve with this dish?

  • Easy Party Snacks | Lively Topper

    Crème de la Sour Cream

    Makes a lively topper for meat, baked potatoes, or Mexican dishes.

    1 cup sour cream
    1 tablespoon Demitri’s® All Natural Bloody Mary Seasoning
    Pinch or two of fresh dill

    Combine all ingredients and the uses are endless — and endlessly delicious.

    Hint: Try it on London Broil.

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  • Easy Party Snacks | Bacon-Oyster Wraps

    Also known as “Squeals and Moans.” Serve these easy party snacks and hear the most satisfied squeals you’ll ever earn.

    ½ lb. bacon
    2 cans smoked oysters
    Demitri’s® All Natural Bloody Mary Seasoning

    Cut bacon strips in half and brush both sides with Demitri’s. Heat bacon in a skillet over medium heat, cooking only halfway to keep it soft enough to wrap around the oysters. Wrap each oyster in a strip of bacon and skewer with a toothpick. Place each wrapped oyster back into skillet and cook until the bacon is crispy. Drain on a paper towel and serve hot.

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  • Easy Party Snacks | Clam Dip

    Cookie’s Colossal Clam Dip

    Demitri’s and clams … two Northwest delectables joined in tasty matrimony.

    8 oz. soft cream cheese
    1 small can of minced clams
    1 oz. Demitri’s® All Natural Bloody Mary Seasoning

    Combine cream cheese, Demitri’s, and a dash of clam juice from the can until mixed well. Stir in drained clams and DIG!

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  • Best Deviled Eggs

    Gerry's Famous Deviled Eggs

    6 hard-boiled eggs
    ¼ cup mayo
    1 teaspoon mustard (preferably Dijon)
    1 pinch of chives, finely for filling
    1 pinch of chives, finely chopped for garnish
    3 dashes of hot sauce (your choice, I'm a habanero freak)
    1/8 teaspoon salt
    1 teaspoon Demitri's Bloody Mary Seasonings - either flavor

    Directions: Stir and fill.  How easy is THAT? To garnish, sprinkle with chives and chili powder or paprika.

    If these aren't the best deviled eggs you've ever tasted, then start experimenting! Try Demitri's Blood Mary mixes and seasoning on your own deviled eggs and post the recipe back here on our website.

    Which great drinks are you going to serve with this dish?

  • Easy Party Snacks | Cocktail Sauce

    Demitri's Cocktail Sauce

    Awesome with Demitri's Peppered Prawns.

    1 cup ketchup
    2 tablespoons Demitri's® All Natural Bloody Mary Seasoning
    1 teaspoon horseradish

    Stir everything together and refrigerate for 1/2 hour before serving.

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  • Party Mixes

    Party Mix, Demitri-Style

    A bowl of this, a cold 6-pack, and the game on TV. Need we say more?

    1/4 cup butter
    1 tablespoon Demitri’s® Bloody Mary Seasoning
    1 cup nuts
    1 cup pretzels
    8 cups Chex cereal

    Preheat oven to 250°. Melt butter and stir in Demitri’s. Combine nuts, pretzels and cereal in a plastic bag, add the spiced butter, and shake until mixed well. Spread mix on a large cookie sheet and bake for 1 hour, stirring every 15 minutes.

    And after the game, you can experiment with Demitri's to make your own party mixes to share with friends and here on our website.

    What great drinks are you going to serve with this dish?