Bobbo himself gathered a few of his favorite recipes to share with you. Enjoy!

 
 

Tom’s Vegetable Soup

Ingredients:

32 oz. vegetable broth
6 cups water
2 large canned tomatoes (I use homemade canned)
1 medium eggplant (skinned)
2 celery stalks
2 large carrots
2 zucchini
3 medium red potatoes
½ sweet onion
1 small broccoli crowns
¼ cauliflower
15 large green-beans
Corn off 3 cobs
4 mushrooms
1 jalapeno
garlic to taste (I use 4 cloves)
1 bag baby spinach
½ bottle (Quart) BOBBO’S Bloody Mary Mix
Add Sriracha Hot Chili Sauce to taste

Instructions:

  1. Put vegetable broth and water in a large pot and bring to boil. (I add 2 cloves of garlic).

  2. Cut up all vegetables above to bite size pieces.

  3. Combine all the ingredients except the baby spinach into the pot and simmer for about an hour. Test the carrots to make sure it’s done.

  4. When the soup is done, cover and add the baby spinach.

Submitted by Tom Anton, Director: Asheville Cinema Society, Brevard Film Society.

 
 

Jambalaya w/ Black Eyed Peas

Ingredients:

1/2 cup Salt Pork chopped into small cubes
2 cloves garlic minced
2 16 oz. cans black eyed peas undrained
1 chopped jalapeño
1/3 cup raw rice
1 large chopped onion
1 green pepper chopped
2/3 cup BOBBO’S Bloody Mary Mix
1 lb. shrimp

Instructions:

  1. Sauté salt pork ’til golden.

  2. Add onion, garlic, green pepper and sauté.

  3. Add peas, jalapeño, BOBBO’S, and rice.

  4. Bring to boil, then cover to low for 20 minutes.

  5. Add shrimp ’til done.

Submitted by John and Pat Howard, owners of Sargent’s Catering, Nashville, TN.

 
 

Stew for Two

Ingredients:

2 boneless chicken breasts cut in chunks
3 large yellow potatoes cut in chunks
2 large carrots, peeled and cut in chunks
1 rib celery cut in chunks
1 yellow onion, peeled and cut in chunks
1 can green peas, drained
2 tablespoons olive oil
1 bottle (qt.) BOBBO’S Bloody Mary Mix

Instructions:

  1. Heat olive oil in skillet & brown chicken till seared on outside.

  2. Put chicken in crock pot along with other ingredients.

  3. Pour Bobbo’s in pot and stir everything good.

  4. Cook in crock pot until done.

Submitted by Meanwhile: The Wine Shop, Saluda, NC.

 
 

Pork Chops Bobbo

Ingredients:

4 thick bone-in pork chops
Vegetable oil
Bobbo-Q Rub
2 cups BOBBO’S Bloody Mary Mix
¼ cup of flour
2 medium onions sliced (not chopped)
1 tomato cut into ½“ cubes

Instructions:

  1. Pat rub all over chops.

  2. Cover chops with flour.

  3. Heat chops in a couple tablespoons of oil on medium heat until browned on both sides, about 3 minutes a side. Set aside.

  4. Throw in the skillet: the onions and ¼ cup of flour and heat until the onions start browning.

  5. Pour in the Bloody Mix, bring to boil, throw in chops and tomato cubes. Reduce heat, cover and cook ‘til done, about 20 minutes.

Submitted by The Bobbo

 
 

BOBBO’S 3-Bean Chilli

Ingredients:

2 lbs ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 C BOBBO’s Bloody Mary Mix
1/3 C BOBBO’s Bobbo-Q Dry Rub
1 8-oz can tomato sauce
1 15-oz can diced tomatoes
3 15-oz cans of different beans, drained

Instructions:

  1. Brown the beef together with the onions.

  2. Skim off any fat and add garlic. Cook for 2 minutes.

  3. Add Bloody Mary Mix and Rub. Stir for 2 minutes.

  4. Add tomato sauce, diced tomatoes, and beans.

  5. Stir and cover, simmer for 2 hours.


Submitted by The Bobbo.

 
 

Bobbo Carrots

Ingredients:

1 lb. multicolored spring carrots
1 T. Olive Oil
3 T. Bobbo’s Bobbo-Q Dry Rub

Instructions:

  1. Preheat oven to 450

  2. Trim and halve carrots lengthwise

  3. Toss in oil and rub

  4. Line baking pan w. aluminum foil

  5. Spread carrots evenly on pan and roast in oven 15 minutes


Submitted by Heather Krupp, Atlanta Ga. (“Might want to make extra!”)

 
 

Shrimp Creole du Bobbo

Ingredients:

1 1/2 lbs. Gulf Shrimp
1 1/2 C chopped yellow onions
1 C chopped celery
1 C chopped green pepper
1/2 C white wine
1 tsp dried thyme
1 bay leaf
black pepper
28 oz. can San Marzano peeled tomatoes
1 C Bobbo’s Bloody Mary Mix
4 C cauliflower rice
Olive oil to saute

Instructions:

Shrimp Stock: Peel shrimp reserving meat and shells. Saute 1/2 cup of chopped onions in saucepan. When translucent, add shrimp shells and continue to cook for 1 minute. Add wine, thyme, and bay leaf. Stir some more and add 3 cups of cold water. Let simmer for 1 hour. Strain and cook down to approximately 2 cups of stock.

In a large, deep skillet, saute remaining onions, celery, and bell pepper in 2 T. olive oil. Cook slowly and allow vegetables to sweat for about 20 minutes. Add whole can of tomatoes and slightly crush the peeled tomatoes. Add 1 cup of Bobbo’s Bloody Mary Mix and the 2 cups of shrimp stock. Stir and simmer 30 minutes until thick. Saute cauliflower rice in olive oil and season with salt and pepper until hot, about 8-10 minutes.

Add shrimp to Creole Sauce, gently heat and stir until shrimp is cooked (don’t overcook!). Serve in individual bowls with Shrimp Creole Sauce over cauliflower rice. Top with sliced green onions and enjoy.


Submitted by Heather Krupp, Atlanta Georgia

 
 

Marcia Easley’s Stuffed Cabbage Rolls

Ingredients

Tomato Sauce: 2t.olive oil, 2 cloves garlic chopped, 2T. white wine vinegar, 14oz. can diced tomatoes (half liquid drained), Kosher salt and pepper.

Cabbage Rolls: 2T. olive oil, 1 yellow onion chopped, 1/3 C. red wine, 2T. chopped parsley, 1lb. ground beef, 1lb. ground pork, 1/2 C steamed rice, 1/2 C chopped mushrooms, Kosher salt and pepper, 8oz. Bobbo’s Bloody Mary Mix, 2 heads of cabbage with core removed.

Instructions

Boil cabbage for 10 minutes. Separate leaves, remove center vein, and set aside. Saute garlic in a little olive oil briefly and then add tomatoes and season with salt and pepper. Saute the onion in 2T olive oil in fresh skillet until soft. Stir in red wine, parsley, and combine with tomato mixture. Add the beef, pork, cooked rice and mushrooms. Mix with your hands until the filling is combined. Spread about 1/4 C of filling in center of cabbage leaves, fold in the sides and roll up. Place cabbage rolls side by side in a casserole. Pour Bobbo’s over the dish and then a dash of red wine. Cover rolls with any remaining leaves. Cover the dish with foil and bake in a 375 oven about an hour.

Submitted by Marcia Easley, Durham NC. (Marcia is married to Bill Easley, the reed player on Bobbo’s “Bloody Merry Mix.”)

 
 
 

BOBBO’S w/ Floater

Instructions:

Stir into a highball glass filled with ice:  2 oz. everyday vodka, 1 squeezed lime wedge, and BOBBO’S filled nearly to the top.  Gently pour over the back of a spoon, about 1/2 – 1 oz. of expensive, top-of-the-line Vodka.

Submitted by Bobbo.

Bobbopops

Instructions:

Get a small popsicle maker. Make small popsicles out of BOBBO’S Bloody Mary Mix. Dip the Bobbopops in a small glass with about an ounce or two of your favorite vodka and suck, redipping between sucks.

Submitted by Bruce Rogow, Cedar Mt., NC.

The Aldridge

Instructions:

Pour 2 oz. of Tito’s Vodka over ice, add a splash of BOBBO’S, and garnish with a lemon twist.

Submitted by Bob Aldridge, composer of Grammy Award winning opera Elmer Gantry.