32 mary recipes

Galveston rub: a wet Texas Gulf Coast paste of crushed garlic, cayenne, paprika, and lemon juice for poultry and pork. Four ingredients, ten minutes, makes about ⅓ cup.

Do you love Bloody Marys? Do you love herring? Then, you'll LOVE this cocktail!

Galliano barbecue sauce with ketchup, chili sauce, dark brown sugar, and lemon juice. An Italian liqueur twist on classic BBQ sauce for ribs, chicken, or burgers.

Fruity Mary punch simmers red wine with brown sugar, apple, orange, pineapple, and star anise, then finishes with a splash of orange curaçao. A warm holiday mulled wine served in heat-safe mugs.

Homemade chocolate pudding cooked in a double boiler with real unsweetened baking chocolate, cornstarch, milk, and vanilla. Rich, creamy, and made completely from scratch.

Gary's hot sauce packs 20 jalapenos boiled with garlic, onion, oregano, and cilantro, then blended with crushed tomatoes and Rotel. Seriously spicy homemade salsa.

Chocolate cream pie made the easy way: a double batch of thick chocolate pudding folded with fresh whipped cream, piled into a baked pie shell and crowned with more whipped cream and bittersweet chocolate shavings. No oven needed for the filling.

A zesty Southwestern marinade built on Bloody Mary mix, horseradish, Dijon mustard, and green chilies. Ready in 10 minutes, killer on chicken, lamb, or grilled steak.

A unique and delicious bulgur recipe made with sweet bell peppers and zucchini.

Dolphin fish, AKA Mahi mahi served on top of a red onion couscous with a fresh Papaya Avocado salsa. Wonderfully presented and delicious.

Grilled mahi mahi with pineapple soaks white fish in a gingered pineapple-soy marinade, then chars alongside fresh pineapple slices on the grill. A tropical island-inspired dinner.

Light and tasty. A quick and easy way to prepare a delicious fish dish.

Wok-Seared Mahi Mahi with Stir-Fried Vegetables recipe

Grilled mahi mahi with a spicy Asian pear salsa of plum sauce, serrano chili, cilantro, and honey. A Pacific Rim fish dinner in 40 minutes.

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Middle Eastern braised ox ribs in pepper sauce with sumac, mace, and marjoram, slow-cooked with sweet red peppers and onions. Serve over rice or potatoes.