Famous Brunch Bloody Maria
The Sunday Morning Hero!
1 Qt Tomato Juice
Juice of 1 Lemon
1 Tbsp Horseradish
1 tsp Worcestershire Sauce
12 dashes Chohula Hot Sauce
12 dashes Fee Bros. Celery Bitters(Awesome)
Salt and Pepper, to taste
12 oz Herradura Anejo Tequila
Sazon Mas Guapo
Celery and Lime Wedges for garnish
Mix the first 8 ingredients together in a pitcher and correct for spiciness and booziness. Rub the rim of 4 tall glasses with Lime Juice and dip the rim in a thick band of Sazon Mas Guapo. Pour over ice cubes and garnish with celery stalks, lime wedges, and enjoy!
Billy Dee's Butter-Roasted,
Mas Guapo Pecans
They work every time!
2 lb. Jumbo Pecan Halves
4 T. Butter, melted
Sazon Mas Guapo
Preheat oven to 350F. Toss Pecan halves with butter and season liberally with Sazon Mas Guapo , to taste. Roast on a cookie sheet for 10-15 minutes, stirring once or twice, until crisp and browned. Let cool and store in an airtight container. Enjoy with your fine lady and an ice-cold Colt 45.
ELLWOOD THOMPSON'S #No.1 MAS GUAPO CREOLE BBQ SHRIMP
12 Head on Shrimp Peeled and Deveined
2 Tbs Olive Oil
1/4 C. Sazon Mas Guapo
1/4 C. Worchestershire sauce
2 Tsp. Crystal Hot Sauce
1 Sprig of Rosemary, Finely chopped
1 Lemon cut in half
1 Jalapeno cut in half
Dash of Cayenne
1/2 Stick of butter
3 Cloves of minced garlic
Dust Shrimp with Sazon Mas Guapo (do not use all at once)
Over High Heat, heat oil until screamin hot
Add Jalapeno and Shrimp to oil
Continue searing shrimp until outside starts to toast on all sides, remove shrimp
Add worchestershire and the rest of MAS GUAPO
Squeeze Lemon into pan, add ∏ of lemon to broth
Add Butter, let boil over high heat
Add Shrimp back to pan
Let the sauce thicken around the shrimp.
MAS GUAPO TOMATO VINAIGRETTE
FROM THE IVY INN
Great with Grilled Fish or Vegetables; or as a Salad Dressing
2 T. Olive oil
2 ea. Shallots, peeled and sliced
3 ea. Cloves of Garlic, peeled and sliced
1 T. Sazon Mas Guapo
2 c. Fresh Tomato, chopped
1/4 c. Red Wine Vinegar
1/2 c. Olive Oil
1/2 c. Vegetable Oil
Salt, Pepper to taste.
In a small, non-reactive saute pan, heat the olive oil over mediium-low heat, add the shallots and garlic and sweat gently for 3-5 minutes. Add Mas Guapo and sweat an additional 1 minute. Add the tomatoes and vinegar, increase the heat to high and simmer for 1 minute. Transfer all inredients into a small bowl and put in the refrigerator until well-chilled. Transfer the ingredients again to a blender, and puree smooth on medium speed. Add the oils slowly to the blender allowing them to emulsify in the tomato base. Season with salt and pepper or more Mas Guapo if you like!
SHRIMP MAS GUAPO
1 lb. Large Shrimp, Peeled and De-veined
2 T. Olive Oil
1 T. Sazon Mas Guapo, or to taste
1 ea. Lime, zested and quartered
½ c. Scallions, Sliced
½ c. Cilantro, Coarsely Chopped
1 T. Cold Butter
Rinse and pat dry the Shrimp. Heat Olive Oil over high flame in a large non-stick skillet. Sprinkle shrimp liberally with Sazon Mas Guapo and sauté until just pink. Deglaze pan with freshly squeezed lime juice and take off of the flame. Toss in the lime zest, scallions, cilantro, and butter and toss until the butter just melts.
Serve with warm, handmade corn tortillas to those that you love, or with rice for those that you just like.
MAS GUAPO SWEET 'TATERS
3 T. Olive oil
3 lb Sweet Potatoes, peeled and cut into ½” cubes
1 med Yellow Onion, diced
2 stalks Celery, diced
1 med Carrot, peeled and grated
2 T. Sazon Mas Guapo, or to taste
In a large skillet with a cover, heat oil to a shimmer. Add veggies and Sazon Mas Guapo, reduce flame to medium, and cover. Every couple of minutes, stir the ‘taters, scraping up any brown bits and adjusting the flame as necessary. Pull from the heat when the ‘taters are cooked through and nicely browned. Serve with poached eggs and some kick-ass salsa for brunch.