Try these tasty ideas!

Whip up a great tasting Caesar salad dressing with Demitri’s and a few simple ingredients!

Makes about 2 cups

1/4 cup Demitri’s Classic Bloody Mary Seasoning
4 teaspoons Dijon mustard
1/4 cup fresh lemon juice
1/4 cup grated parmesan cheese
1 cup mayonnaise
1/4 cup olive oil
4 to 8 anchovy fillets (optional)

Combine all ingredients in a blender or food processor and process until smooth. Store refrigerated for up to 2 weeks.

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

1/8 cup Demitri’s Bloody Mary Seasoning – any flavor
1/2 cup Best Foods mayonnaise
2 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon saracha or more for heat

Combine all ingredients into a bowl and stirr. Chill for an hour, and enjoy

The bride wants meatballs, Swedish no less, the shower is tomorrow. I buy organic ground beef and pork shoulder, the store didn’t have decent ground pork.

Makes 4 servings


2 pounds (each) ground beef; minced or ground pork
4 raw eggs
1 3/4 cups good bread crumbs or panko
1 1/2 cups slivered onions, in this case green
2 oz of Demitri’s Classic Bloody Mary Seasoning
2 1/2 tablespoons of Demitri’s RimShot
1 oz flavorless oil for frying

Preparing the meatballs: Mix all ingredients well and form small meatballs using a scoop or spoon, equal size is good for even cooking. Cook meatballs in frying pan until browned on all sides, remove, and drain on paper towels.

Making the sauce: Drain the remaining oil, put the pan on the heat with 2 cups water, another oz. or two of liquid Demitri’s and a dry 1/4 cup of white or rose wine. Add 2 tablespoons of Better than Bullion Beef broth concentrate, stir up the flavorful bits from the pan.

In a seperate pan: melt 3 tablespoons butter in another pan, add three tablespoons of flour. Brown carefully until golden and well cooked to get rid of the raw flour taste (we are making a light roux). Put a large fine strainer over the pot with the roux, pour the stock mixture through the strainer, stir.

Pour 1/4 to 1/3 cup of half and half into a small bowl or measuring cup, put a ladle of the hot liquid into the half and half. Stir, then pour this into the simmering sauce.

Add sauce to meatballs. I put these into a crock pot to take to the party, or serve up and enjoy!

Use colorful heirloom or a mixture of red and yellow tomatoes if in season. Sliced grilled chicken or shrimp make a delicious addition to this sandwich … and the honey pepper glazed bacon is delicious all on its own for any breakfast or brunch.

Makes 4 servings

Honey Pepper Glazed Bacon

12 slices thick-sliced bacon
1 tablespoon Demitri’s Classic, Chipotle Habanero or Chilies & Peppers Bloody Mary Seasoning
1 tablespoon local honey


Spicy Mayo

1 tablespoon Demitri’s Chilies & Peppers Bloody Mary Seasoning
1/4 cup mayonnaise


1 French baguette, cut into 4 pieces, or 8 rustic bread slices
2 vine ripe tomatoes
8 tender lettuce leaves
8 bamboo or fancy picks

Preheat oven to 375 degrees F.

To make the bacon: Spray a rimmed baking sheet with vegetable spray. Lay out bacon slices. Mix the Demitri’s seasoning and honey in a small bowl then drizzle evenly over bacon slices. Bake for about 15 minutes or until bacon is crispy. Drain on a baking rack.

To make the spicy mayo: Mix the Demitri’s seasoning and mayonnaise together in a small bowl. Refrigerate until ready to use.

To make the sandwich: If using a baguette, split sections horizontally. Spread each baguette piece or bread slice with 1 tablespoon of spicy mayo. Lay out bacon on sandwiches, then tomatoes, and then top with lettuce. Close sandwiches, pick each with 2 picks, and cut sandwiches in half. Serve immediately.

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

Gala Apple, Goat Cheese, Toasted Walnuts and Chili Cider Vinaigrette

This recipe makes extra vinaigrette, which is also great on grilled veggies, chicken or salmon.

Makes 4 servings

1 head Belgian endive (optional)
6 cups mixed greens
1 apple, thinly sliced
1/3 cup Chili Honey Cider Vinaigrette (recipe follows)
3 ounces goat cheese
1/3 cup toasted walnuts, coarsely chopped

Core the Belgian endive, if using, and slice it lengthwise into thin strips. Place the endive, mixed greens, and apple in a large bowl and toss with 1/3 cup of the vinaigrette to coat well. Serve the salad on a large platter or divide to individual plates. Top with crumbled goat cheese and walnuts. Pass extra dressing on the side if desired.

Chili Honey Cider Vinaigrette

Makes 1 generous cup

1/4 cup Demitri’s Chilies & Peppers Bloody Mary Seasoning
1/4 cup cider vinegar
2 tablespoons local honey
1 tablespoon Dijon mustard
1/2 cup olive oil

In a large bowl whisk ingredients together until well combined. Store refrigerated for up to 2 weeks.

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

Quick Spicy Vodka Tomato Pasta with Demitri’s Chilies & Peppers Sauce

This dish takes about 20 minutes or less to make and uses a purchased high-quality arrabiata pasta sauce. For a tasty variation, try topping it with crumbled gorgonzola cheese instead of parm.

Makes 6 servings

1 pound dry penne pasta


1 tablespoon olive oil
1 small white onion, diced (about 2 cups)
1 small yellow pepper, diced (about 1 1/4 cups)
3 cloves garlic, finely minced
1/3 cup vodka
3 tablespoons Demitri’s Chilies & Peppers Bloody Mary Seasoning
3 cups purchased arrabiata pasta sauce
3/4 cup heavy cream
1/4 cup chopped fresh basil
1/3 cup high-quality grated parmesan cheese

Start cooking the pasta according to the package directions, or until al dente.

In a large heavy saucepan, heat the oil over medium-high heat until hot. Add the onion and yellow pepper and cook, stirring often, for 5 to 7 minutes or until soft.

Add the garlic to the veggies, and cook, stirring often, for 1 minute. Add vodka and let cook for a few seconds, then add the pasta sauce and Demitri’s seasoning. Let cook a few seconds then add the cream and let cook for about 1 minute. Drain the cooked pasta well (do not rinse!). Add hot, well-drained pasta to the sauce. Sauce should be nicely coating the pasta. Remove pan from the heat. Serve immediately and garnish with a sprinkle of the fresh basil and parmesan.

Chef’s Notes: If you can’t find arrabiata sauce, then substitute a good quality marinara and a nice pinch of red chili flakes.

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

Fire up the grill for this robust steak combo! Serve with crusty rustic bread, a crisp salad and a big glass of red wine for a delicious and easy-entertaining dinner with friends.

Makes 4 servings

4 steaks, such as New York, flat iron or tenderloin
1/2 cup Demitri’s Extra Horseradish Bloody Mary Seasoning


2 large sweet onions, sliced in 1-inch-thick rounds
1/4 cup olive oil
salt and pepper
1/2 cup gorgonzola cheese, crumbled (about 2 ounces)

Horseradish Steak Drizzle

1/4 cup Demitri’s Extra Horseradish Bloody Mary Seasoning
2 cloves garlic, finely minced
4 teaspoons red wine vinegar
1/4 cup olive oil

Garnish: coarsely chopped fresh basil

To marinate the steak: Trim the meat of any outer pieces of fat and silverskin. Put the steaks in a large re-sealable plastic bag. Pour the 1/2 cup of Demitri’s seasoning into the bag, press out any air, and then seal the bag. Move the meat around in the bag to coat well. Marinate, refrigerated, for at least 1 hour or preferably overnight, turning the bag a few times.

To make the Horseradish Steak Drizzle: Mix ingredients together. Cover and set aside.

To grill the meat: Preheat a grill to high. Drizzle the steaks and onions with a little olive oil and lightly season steak with salt and pepper. Grill steaks to the desired doneness. The grilling time will vary, depending on the heat of the grill and the thickness of the meat. Remove steak to a plate to rest for about 5 minutes before serving, allowing juices to settle. Top with cheese so that it starts to melt. Meanwhile, grill the onions till tender and nicely grill marked.

Serve the steaks topped with onions and drizzled with Horseradish Steak Drizzle.

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

Serve up this fork-tender roast with fluffy mashed potatoes to soak up all the delicious sauce!

Makes 6 to 8 generous servings

1 (3- to 3 1/2-pound) beef chuck roast
2 tablespoons vegetable oil
2 teaspoon kosher salt
1/2 teaspoon black pepper
1 large onion, peeled and cut into 8 wedges
1 1/2 cups sliced mushrooms
6 tablespoons Demitri’s Extra Horseradish Bloody Mary Seasoning
1 (12-ounce) bottle pale ale
3 tablespoons flour
5 cloves coarsely chopped garlic


4 carrots, cut into 1 1/2-inch pieces

4 stalks celery, cut into 1 1/2-inch pieces

Preheat an oven to 325 degrees F.

With paper towels, pat the roast dry. Heat the oil in a large ovenproof Dutch oven over high heat until hot.

Rub the roast with the salt and pepper. Place in the hot pan and sear on all sides until well browned (about 3 to 4 minutes per side). Remove the meat to a platter. Add the onion wedges and mushrooms to the pan and stir around for a few minutes, then tuck the roast back into the pan and drizzle with the Demitri’s seasoning. Pull the onion and mushroom mixture up from under the roast.

Whisk together the beer and flour until smooth and add to the roasting pan, along with the garlic. Bring to a simmer, then cover the pan and transfer it to the oven.

Roast for about 2 hours. Add the carrots and celery and continue to roast for 1/2 hour to 1 hour, or until meat is fork tender.

Cut roast into thick slices or large chunks, depending on your preference, and serve with the sauce drizzled over it.

Chef’s Tips:

If the sauce is not thick enough, make a cornstarch slurry using 1 tablespoon cornstarch mixed with 2 tablespoons water. Whisk the slurry into the simmering sauce, a little at a time, until the desired thickness is reached.

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

2 Green Onions – chopped
3-6 slices of Fresh Ginger
1/4 Cup White Wine
1/2 Cup Soy Sauce
1/2 Cup Demitri’s Bloody Mary Seasonings
4 teaspoons Sugar
2 cloves Garlic – chopped
2 teaspoons Corn Starch

Great as a marinade for steak, marinade for chicken, or marinade for prawns. Cook it up as desired. Great for stir fry sauce as well.

If stir frying beef strips, add a few tablespoons of Tia’s Marinade while cooking and finish by whisking in 2 teaspoons of corn starch for a spicy gravy. Garnish with sesame seeds and fresh chopped scallions.

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4-6 lb pork shoulder roast
1 cup Demitri’s Classic Recipe Seasoning
Salt & Pepper
2 medium onions diced
3 ribs celery diced
3 large carrots peeled & diced
1 green or red pepper diced (optional)
3 cloves garlic minced
1 15oz can diced Italian style tomatoes with liquid
1 cup dry white wine


Salt & pepper pork roast. Sear in oiled, hot skillet on each side until well browned. While pork roast is searing dice onion, celery, carrots, pepper, and garlic. Place in large crock pot on 6-8 hour setting and in the same skillet, sweat onion, celery, carrots, and green or red pepper with salt & pepper.

After 5-10 minutes add the 2/3 cup of the Demitri’s seasoning along with the can of tomatoes and chopped garlic. Cook for another 2-5 minutes and add the entire mixture to the crock pot. Move the mixture around so it envelops the roast on all sides.

Add the wine to the skillet to deglaze the pan, add wine to crock pot. Cook for 6-8 hours until the pork roast falls apart with a fork. Remove roast from crock pot to large bowl, scoop a little liquid over it and cover with foil. Scoop veggies and liquid into blender and pulse until well blended. Depending on the size of your blender you may have to do this is stages, and don’t fill the blender more than half way up or you’ll make a big hot mess.

Strain liquid through fine mesh strainer and pour into skillet and add remaining 1/3 cup of Demitri’s. Reduce by half or until it reaches a gravy consistency. While the liquid is reducing pull the pork using a fork removing any bones or large pieces of fat. Add reduced liquid to pork and toss to coat.

Serve on your choice of bun with or without coleslaw.
Best enjoyed along with Demitri’s recipes for Bloody Mary!



I’m going to add a minced jalapeno to the veggies next time
Add a pinch more salt to the meat before braising.

I HIGHLY recommend cole slaw in the sandwich. Truly epic.
I also use two forks to pull the pork – one to hold the pork, one to pull.
Great recipe!  Thanks Sarah!
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2 Tablespoons fresh ginger, minced
6 Cloves garlic, minced
1 Tablespoon Vegetable oil (NOT olive oil)
1 Tablespoon Demitri’s Bloody Mary Seasoning
5 Tablespoons Peanut Butter
2 Tablespoons Mae Ploy
2 Tablespoons Soy Sauce
1 Tablespoon Sesame Oil
½ teaspoon Kosher Salt
1 Red Bell Pepper – seeded and white inner membrane removed, cubed
1 Cucumber – peeled and seeded, cubed
Spaghetti for 4 servings – cooked and allowed to cool
2 Tablespoons Chopped Scallion
Sesame Seeds – a pinch or three

– Sautee the ginger and garlic in the vegetable oil until golden brown.
– Add Demitri’s, peanut butter, mae ploy, soy sauce and sesame oil. Like Joel says, “If you’re a freak and have something called Manis (sweet soy sauce) add about 2 teaspoons of that too. It’s good for ‘umami.’” Simmer until all ingredients are well heated and then remove from heat.
– Add Red Pepper & Cucumber, stir well, pour over noodles and toss.
– Refrigerate for 10 minutes
– Garnish with chopped scallion, sesame seeds & serve!

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  1. Pre-heat oven to 500 degrees.
  2. Brush a thin layer of vegetable oil onto the prime rib.
  3. Season with a good amount of salt and pepper or Lawry’s Steak Seasoning.
  4. Place onto roasting pan and put in oven for 15 minutes to sear.
  5. Brush on ½ cup of Demitris Bloody Mary Seasoning.
  6. Turn oven down to 250 degrees and prop the door open for 5 minutes to allow the hotter air to escape.

Roast for about 2 hours or until an internal temperature of 130 degrees.

Remove from oven and allow to rest for 10 minutes before slicing.

Visit www.ChefDan.net for more great ideas on recipes for prime rib!

Killer taters for fuzzy mornings.

4 medium size potatoes
Demitri’s® All Natural Bloody Mary Seasoning
Vegetable oil (or bacon fat!)

Heat potatoes in microwave on high for 5-6 minutes to get the cooking process started. Let them cool for a couple of minutes, then cut into 1” cubes and toss in Demitri’s until well coated. Season with a little salt and fry in large skillet over medium heat until crispy, turning occasionally.

Try your own breakfast potatoes recipes with Demitri’s and then write and tell us about it on our website!

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Hearty, flavorful and FILLING.

One 2-lb. flank steak
2 tablespoons Demitri’s® All Natural Bloody Mary Seasoning
1 clove garlic
1 cup vegetable oil
½ cup vinegar
2 teaspoons dry mustard
A dash or two of cayenne

Combine all ingredients (except the steak) in a blender. Remove excess fat from steak and score both sides. Place steak in marinade sauce and make sure marinade sauce covers entire steak. Marinate in the refrigerator overnight.

Broil for 3-5 minutes on each side, about 5 inches from the heat source. Serve topped with Crème de la Sour Cream.

Demitri’s Bloody Mary mix is perfect for crafting your own marinade for steaks. Try it and tell us about it!

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1/2 Cup Demitri’s Bloody Mary Seasonings
1/4 Cup Tequila
The juice of 2 limes
1/2 Cup chopped fresh cilantro
3 Serrano or 2 jalapeno chilies
1 teaspoon ground cumin seed
1/2 teaspoon chipotle (smoked jalapenos) if available

Cut chilies into chunks so that they will be easy to remove (or not).

Mix it up , and refrigerate for a few hours.

Marinate overnight. Sauté or braise, serve with wild rice and veggies. If sautéing, remove medallions from
pan, and add a touch of cream and white wine to the remaining spices. Pour over medallions.

Mmmm, lemon sorbet for desert!

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This is a top-notch side dish.

2 eggplants
1/3 cup Demitri’s® All Natural Bloody Mary Seasoning
3 cloves garlic, crushed
1/4 cup olive oil

Slice eggplant into quarter-inch slices and salt both sides. Let stand for 30 minutes. Combine Demitri’s, olive oil and garlic and stir well. Rinse the slices of eggplant and set into Demitri’s mixture. Marinate for 1-2 hours and then fry.

It’s easy to overcook or undercook eggplant. If it’s rubbery, it’s undercooked. If it’s mush, you guessed it, it’s overcooked. Look for the eggplant to get to a nice brown color. As soon the eggplant gets soft, it’s done.

Simple? That’s how we like it!

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A fun and easy family dinner with fajita seasoning by Demitri’s.

Beef or lamb, cut in 1″x5″ strips
1/3 cup Demitri’s® All Natural Bloody Mary Seasoning
Juice of 2 limes
2 green bell peppers
2 red bell peppers
2 medium onions
Vegetable oil
8 oz. grated white cheddar or jack cheese
Large tortillas

Mix the Demitri’s and lime juice. Place beef or lamb pieces into sauce and marinate in the refrigerator for a few hours. Slice the peppers and onions and sauté in oil over medium heat. Once they start getting soft, add the meat and continue to cook until meat is done.

Place up to 6 tortillas at a time in a plastic bag and leave a small opening to vent. Heat in the microwave on high for about 45 seconds.

Spoon the concoction into your warm tortillas and fold them up. Top with grated cheese.

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1 med size Pork Tenderloin

2 oz of Demitri’s Chili’s and Peppers Seasoning Mix
2 tsp. Finely chopped garlic
2 TBS of finely Chopped sun dried tomatoes in Oil, ( use the oil )
2 TBS of Canadian Rye Whiskey

Mix all the ingredients together. Marinade the pork for 1 hour turning at least once. Grill on high for 4 mins each side, then turn down grill to low for 15 -20 mins, baste the tenderloin with leftover marinade. Do not over cook !!! Pork should be cooked Med to Med well no more. Thinly slice and serve !

It was a huge hit, served with grilled tomatoes and grilled baby potatoes and steamed and grilled leeks.

Demitri’s is perfect for variations on this pork marinade recipe.

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If Demitri’s was made for any other purpose than Bloody Mary mixes, this is it! You’ll find more barbecue marinade tips and recipes on the recipes page, but this one is so tasty and easy, we thought it deserved a page all its own.

Demitri’s® All Natural Bloody Mary Seasoning
Fresh lemon juice

Mix Demitri’s 50/50 with lemon juice. Marinate steaks for a couple of hours, turning every half hour or so.

Start with a very hot barbecue and a cool Demitri’s Bloody Mary. Over high heat, cook the steaks on the first side until they’re about a third done, and then flip. Be careful not to burn the steaks, but a slightly charred finish is the key. When you flip the steaks, be careful — the high heat needed for the char-finish can quickly overcook your steaks.

Try your own variation on marinade for steaks with all of Demitri’s seasonings.

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