Our Recipes


The Ingredients
1.5 - 2 lb. shrimp (26-35 count), peeled & deveined
2 Tbsp. vegetable oil
4 oz. Bruce Julian Country Ham, julienned
1 tsp. Bruce Julian Gourmet Seasoning
1/2 stick butter
1/2 cup fresh tomato, seeded & diced
4 Tbsp. green onions
1/2 cup chicken stock
4 to 5 dashes Bruce Julian Picante Pepper

The Preparation
Sauté ham in 1-2 tablespoons vegetable oil, remove from pan. Clean
and dry shrimp; sprinkle with Bruce Julian Gourmet Seasoning. Sauté
shrimp in 1/2 stick of butter in same pan as ham for 3-4 minutes;
remove from pan. Add green onions and tomato to pan, sauté 1-2 minutes. Add chicken stock, reduce by half. Return ham and shrimp to pan, cook over medium heat for 3-4 minutes. Add Bruce Julian Picante Pepper. Serve in a shallow bowl over Bruce Julian Perfect Stoneground Grits (prepare according to instructions on package).


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The Sauce
1 jar Bruce Julian Bloody Mary Mix (Classic, 32-oz)
6 ounces tomato paste
14 ½ ounces crushed tomatoes
¼ cup brown sugar (light or dark)
1 tablespoon Bruce Julian Picante Pepper Sauce

The Meatballs
1 ½ pounds ground beef
1 ¼ cups Italian breadcrumbs
1 onion, minced
1 egg, beaten
¼ cup parmesan cheese, grated
1 teaspoon Bruce Julian Gourmet Seasoning

The Preparation
Preheat oven to 350º
In a large bowl, mix beef, Rimmer, breadcrumbs, onion, and egg
Roll into balls, place in freezer for 30 minutes, then place on baking
sheet lined with parchment paper
Place meatballs in preheated oven for 16 minutes if appetizer sized,
25 minutes if entrée sized, turn once
In a large saucepan, over a low heat, combine Bruce Julian Bloody
Mary Mix, tomato paste, crushed
tomatoes, and brown sugar. Cook uncovered for 30 minutes.
Add baked meatballs and simmer for 45 minutes.
If using a slow cooker, combine last two steps and simmer for an

Serve as an appetizer, in a bowl over pasta, or in a hoagie for tailgating.


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The Soup
1 jar Bruce Julian Bloody Mary Mix
(Classic, 32-oz)
1 large cucumber, seeded
2 large tomatoes, peeled
1 sweet red bell pepper
1 medium red onion
1/4 cup olive oil

The Crema
1 medium avocado
1 cup Greek yogurt
1 lemon, juiced
1 tsp. Bruce Julian
Gourmet Seasoning

The Preparation
For the soup: reserve 1/4 of the fresh vegetables, chop coarsely. Add
remaining vegetables, oil, and Bloody Mary Mix to blender and
puree on course setting. Transfer to bowl, add reserved chopped
vegetables, chill.

For the crema: in a food processor, add the crema ingredients
and blend until smooth.

Serve in a chilled glass or bowl, add a dollop of the crema, and
garnish with Bruce Julian Sassy Spears™ or Sassy Okra™.


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The Ingredients
• 4 oz Bruce Julian Bloody Mary Mix
• 2 oz Premium Vodka (Regular, Cucumber or Tomato flavored)

The Garnish
Bruce Julian Sassy Okra™ and Sassy Beans™

Like yours spicier?
Add 2 – 3 dashes (or more) Bruce Julian Picante Pepper Sauce

The Preparation
Pour some Bruce Julian Bloody Mary Rimmer onto a small plate. Rub
the juicy side of a lemon or lime wedge along the lip of your favorite
cocktail glass. Roll the outer edge of the glass in the Rimmer until fully
coated. Fill with ice, add the ingredients and stir gently. Garnish with
a handful of Bruce Julian Sassy Beans™ and Sassy Okra™.


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