Entrees & Sides

Try these tasty ideas:

  • 1st Place - Demitri’s Shrimp and Grits

    Recipe provided by karl Nieberlein

    Serves 4

    4 Strips thick cut hickory smoked bacon
    20 Jumbo raw shrimps, peeled with tails on. (just over a pound)
    ½ cup Demitri's Classic Recipe (substitute ¼ cup of the total ½ cup with Demitri's Chilies & Peppers if you want it spicy).
    4 Tablespoons tomato paste
    Juice of half a lemon (approximately ¼ cup)
    Zest of half a lemon
    4 Green onions, sliced thin and divide the whites from the greens
    2 Tbs good olive oil
    1 cup quick grits
    4 cups chicken stock
    1 cup shredded sharp cheddar cheese, more if you like your grits extra cheesy

    In a large bowl combine Dimitri’s Bloody Mary mix, lemon juice, lemon zest, onion white portions and olive oil.

    Clean and peel shrimps leaving tails on and toss in bowl with Bloody Mary mixture. Marinate in the refrigerator for at least 30 minutes.

    Meanwhile dice Bacon into lardons and render over medium heat in a non-stick skillet until just until it starts to brown and the fat renders. Do not overcook as is it will be returned to the pan later. Reserve the browned bacon lardons and 2 tablespoons of the bacon fat, discard the rest. Wipe the pan out.

    In a saucepan, bring the chicken stock to a boil and add the quick grits. Simmer per package instructions until done. Stir in the cheddar cheese and cover

    Heat the skillet over medium high heat and add all the shrimp mixture and bacon lardons. Stir in the tomato paste. Cook the shrimps on one side for about 2 minutes or until just brown, flip and cook the other side until done.

    To serve, place a scoop of grits in the center of a bowl and make a slight indent in the top with the back of the spoon. Arrange 5 shrimps in a fan pattern in the center of the grits and drizzle the pan sauce over the shrimps. Garnish with the green portions of the onions. For bacon lovers you can “rim” the serving bowl with Dimitri’s Bacon Rimshot.

    • 2nd Place - Beefed Up Bloody Mary Tacos

      Recipe provided by Sandra Dombek

      Serves 4

      1 lb skirt steak, thinly sliced into strips
      4 oz vodka, divided
      2 tsp prepared horseradish
      ½ cup tomato juice
      1 tsp celery salt
      black pepper, to taste
      2 tbsp olive oil
      1 large onion, finely chopped, divided
      1 tsp smoked paprika
      1 garlic clove, minced
      ¼ cup worcestershire sauce
      1 cup Demitri's Classic Recipe
      2 tsp steak sauce
      2 oz pickle juice
      8 flour tortillas, prepared according to package directions
      1 tomato, finely chopped
      1 avocado, sliced
      cilantro, chopped for topping

      In a large resealable plastic bag add skirt steak strips, 2 oz vodka, horseradish and tomato juice. Place in refrigerator and marinate overnight. Drain marinade and pat steak dry with paper towels. Season steak with celery salt and pepper.

      Heat oil in a medium size skillet over medium heat. Add ½ of the chopped onions and smoked paprika, cook for 1 minute. Add steak strips and cook for 2 minutes. Add garlic and cook for 30 seconds. Add worcestershire and remaining vodka, scraping up any brown bits on the bottom of the skillet with a wooden spoon. Increase heat to medium high and reduce liquid until nearly dry.

      Add bloody Mary seasoning, steak sauce and pickle juice. Cook for 2 minutes.

      Divide steak mixture into prepared tortillas. Top with remaining onion, tomatoes, avocado and cilantro.

      • 3rd Place - Easy Smoked Short Ribs

        Recipe provided by Rachel Voss

        Serves 4

        3-4 lbs beef short ribs
        BBQ Season/ Rub (Your Fav)
        2 cups beef broth
        2 cups Demitri's Classic Recipe
        1 cup red wine
        BBQ sauce

        Smoke for 3 hours. I prefer a fruit wood for ribs. I use Pit Boss competition blend or an apple or cherry. Anything really works- these are just my favs. Set ribs directly on the smoker racks...not a pan or foil. Get a heavy smoke on ribs. JUST SMOKE no extra heat.

        Braise for 2 hours. Combine and mix stock, wine, and Demitris. After the 3 hour smoke, put the ribs in their bath! Transfer ribs to a dish with the mix of 1 cup of red wine, 2 cup of beef stock, 2 cups of Demitri’s Bloody Mary seasoning. Cover tightly in foil and put back on smoker for 2 hours on 250.

        Smoke and sauce for 1 hour. Properly braised ribs should retract and be pulling away from bone 1/4 to 1/2 inch. Remove ribs from bath and place back on smoke (no heat) Sauce with your fav BBQ sauce.

        • Demitri’s Caesar Salad Dressing

          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

          • Wade's Dip

            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

          • Deba's Meatballs

            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!

          • Ultimate BLT with Demitri’s Spicy Mayo

            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

          • Harvest Greens with Chili Cider Vinaigrette

            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

          • Spicy Tomato and Vodka Pasta

            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

          • Savory Grilled Steak with Sweet Onions and Gorgonzola

            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

          • Slow-Cook Pot Roast with Ale and Garlic

            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

          • Marinade for Chicken, Steaks, Prawns

            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.

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

          • Sarah's Award-Winning Pulled Pork Sannies


            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

            How to:

            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!


            Demitri’s Notes:

            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!
            Which great drinks are you going to serve with this dish?
          • Joel’s Spicy Thai Noodles with Peanut Dressing

            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!

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

          • Prime Rib Roast Recipe
            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!

          • Breakfast Potatoes Recipes

            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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          • Flank Steak Marinade

            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!

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

          • Pork Marinade With Tequila

            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!

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

          • Extravagant Eggplant

            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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          • Fajita Seasoning

            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.

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

          • Carolann's Pork Tenderloin

            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.

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

          • Dad's Super easy BBQ Steak Marinade

            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.

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