Creative Cooking with Bloody Bold

Bloody Bold Chicken Kebabs

4 skinless chicken breasts cut into 1″ pieces
2 green or red peppers cut into 1″ square pieces
½ lb. mushrooms
1 zucchini cut into 1″ cubes
1 large onion quartered
12 bamboo skewers
Marinade:
Blend or mix well the following:
½ cup olive oil
¼ cup red wine vinegar
1 ½ cups Bloody Bold
1 tsp. dried thyme
½ tsp. fresh ground pepper
3 tbs. honey

Marinate the chicken pieces in a covered bowl for several hours or overnight in refrigerator. Take the chicken out of the marinade for basting. Soak the skewers in warm water for 30 minutes. Thread the skewers, alternating pieces of the chicken, peppers, onion, mushrooms, and zucchini. Grill the kebabs basting with the marinade for 5 minutes on each side until thoroughly cooked.

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Bloody Bold Pork Tenderloin

1 pork tenderloin
Place pork tenderloin on a large piece of heavy duty aluminum foil or a roasting dish.

Sauce:
1 cup Bloody Bold
¼ cup apple cider vinegar
1 medium onion, diced
2 cloves of garlic, minced
½ tsp. freshly ground pepper
1 heaping tbs. of sage leaves (fresh or dry) or you may prefer other spices such as rosemary, basil, thyme or oregano.

Pour marinade over pork tenderloin and seal the foil or cover the roasting pan and bake in a 400° oven approximately 30 minutes. Cut the pork tenderloin in ½” slices. Serve with the sauce warm.

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Bloody Bold Meatloaf

Mix the following ingredients in a large bowl:
1 lb. freshly ground lean beef
1 small finely minced onion
½ cup dry oatmeal (regular or instant)
1 large egg
½ cup seasoned bread crumbs
2 tbs. parsley (fresh or dried)
¼ tsp freshly ground black pepper
¾ cup Bloody Bold
5 oz. of cream of mushroom soup (undiluted)

Mix thoroughly and form into a loaf and bake at 350° for approximately 45 minutes in a oven proof dish or loaf pan.

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Bloody Bold Brisket

1 8-10 lb. beef brisket
4 cups Bloody Bold
1 cup brown sugar
1 ½ cups red wine vinegar
1 cup beer
1 tbs. freshly squeezed lemon juice
½ cup prepared mustard
1 tsp. celery seed
2 tbs. Worcestershire sauce
2 tbs. light soy sauce
3 cloves garlic, minced
salt to taste
freshly ground black pepper to taste
5 sprigs freshly crushed rosemary.
Mix ingredients in large bowl and marinate overnight or for several hours in refrigerator, turning brisket several times. Heat coals, add soaked wood chips of your choice (we recommend a combination of apple and mesquite chips) and place whole brisket on hot grill searing and browning fat on both sides. Remove from grill and place in pan. Add ½ of the sauce. Cover pan tightly with foil, close hood, and cook on slow coals for 4 hours or until meat is tender. Slice brisket across the grain at an angle. Heat remaining sauce and pour over sliced meat and serve. Makes approximately 16 to 20 generous servings.

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Zesty Bloody Bold Chicken

3 lbs. of chicken (legs, thighs, breasts)
2 tbs. butter
3 tsp. extra virgin olive oil
2 chopped shallots
2 cloves fresh garlic minced
1 medium onion diced
½ lb. sliced mushrooms
¼ tsp. freshly ground black pepper
2 tbs. capers
2 tbs. grated zest of lemon
1 cup dry white wine
1 cup chopped tomatoes (fresh or canned)
1 cup chicken broth
1 ½ cups Bloody Bold
½ cup water
2 ½ tbs. corn starch
In large skillet, brown the chicken in butter, olive oil and shallots. Add wine, chicken broth, Bloody Bold, zest of lemon, mushrooms, capers, onions, pepper, and tomatoes. Simmer over low to medium heat for approximately 1 hour. Remove chicken. Thicken the remaining sauce with ½ cup water mixed with cornstarch. Bring to a boil. Serve over rice or pasta of choice.

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Loni’s Bloody Bold Stuffed Peppers

1 lb. Ground Beef
1 medium sized onion – chopped
4 large green peppers
1 6-8 oz. can of tomato sauce
1 ½ cups Bloody Bold
1 ½ cups rice
Brown ground beef with chopped onions in medium sized sauce pan. Add tomato sauce, Bloody Bold and cooked rice to beef. Microwave peppers for 3 – 4 minutes to precook. Fill with peppers with mixture and refrigerate. Top with cheese if desired and reheat in microwave.