Just about every person I know has thought about starting their own business. It’s a dream for most of us, and a great achievement for those that do. Hoboken locals Christine Dodd and Ryan Grace followed through on their dream of creating the best Bloody Mary mix they ever had, and selected Cork Wine & Spirits to receive the very first order for The Hoboken Mary Bloody Mary mix.
I gave this paring a great bit of thought; there are so many dishes that are complemented by a really good Bloody Mary, and I knew the one I wanted to share with you most.
The Hoboken Mary mix is made in the north, but inspired by the south. It’s Gluten free, all natural, low sodium and tastes great. The Wine Guys at Cork got to taste The Hoboken Mary, many times over the last year as it was being perfected and we think it’s the best Bloody Mary mix made. The aromatic bouquet of the mix is garden fresh with notes of just picked tomatoes, celery tops, pickled horseradish, fresh cracked black pepper a hint of lemon and N'awlins spice. When you sip The Hoboken Mary you taste fresh tomato, with enhancing flavors of mild horseradish, crushed black pepper, slight bay leaf, and a subtle, elusive spiciness that’s pleasant. This Bloody Mary mix is a dream come true for the creators and the Wine Guys at Cork are proud to introduce it to the World!
Huevos Rancheros with green Chile sauce
(Inspired by Duran’s Albuquerque, NM)
What you will need for 4 servings:
1 to 1 and 1/2 half cups Duran’s green Chile sauce, 12 ounces cooked pinto beans, 12 ounces posole, 4 fresh corn tortillas, vegetable oil, as needed to skim bottom of skillet, 8 eggs, 4 ounces shredded Mexican cheeses, 1 medium large diced tomato, 1/8th cup freshly chopped cilantro, ½ cup sour cream. 1 lime quartered, 1 medium avocado diced, (Optional: 4 flour tortillas)
How to make it:
Warm green Chile sauce, separately, beans and posole together, both on medium low heat. Turn on broiler. Quickly fry tortillas in a small amount of oil. Place each tortilla on a warm plate or shallow bowl. Prepare eggs as desired, We recommend sunny side up, easy over or poached-you will want a runny yoke for flavor. Place eggs on tortillas and smother with Green Chile Sauce, cover with shredded cheese, and put under the broiler for just a few moments to melt cheese. Add pinto beans and posole to plate and garnish with chopped tomato cilantro, diced avocado, a dab of sour cream to each plate, with a wedge of lime and serve.
(Optional: we like to serve this with a rolled warm flour tortilla to soak up the river of flavors on the plate.)
The Wine Guys