Featured Recipes


Bloody MarY


  • 4-8 large raw shrimp, peeled and deveined

  • 1 tsp olive oil

  • ¼ teaspoon red chili pepper

  • ½ teaspoon J.Q. Dickinson salt

  • ¼ teaspoon garlic powder

  • 1 bottle Bloody Mary Mixer

  • 8 ounces vodka

  • 4 stalks of celery

  • 4-8 Spicy Dilly Beans

  • 4-8 Classic Pickled Asparagus Spears

  • Directions

  1. Toss shrimp with olive oil, chili pepper, salt and garlic powder until shrimp are well covered. Heat a medium non-stick sauté pan over medium heat and sauté shrimp until cooked through, about 3 minutes on each side.

  2. Fill 4 glasses with ice. Add 2 ounces of vodka to each glass. Top with 5-6 ounces of Stonewall Kitchen Bloody Mary Mix. With a long spoon, gently stir to disperse the vodka.

  3. Garnish each glass with celery, dilly beans, asparagus spears, shrimp and fresh dill and serve.


Japanese-Style Elote

Shichimi pepper and wasabi add a kick to this corn recipe, topped with flavorful Kewpie Mayo.

serves 2


2 fresh ears of corn, cooked or charred over grill
2 tsp. wasabi paste
2 Tbsp. Kewpie Mayonnaise
2 Tbsp. Parmesan cheese
Shichimi pepper (Japanese pepper mix)



Spread wasabi first, then mayonnaise over corn. Sprinkle Parmesan cheese and Shichimi over mayonnaise.