Decked out caesar-salad caesar

5

PREP TIME

20 min

TOTAL TIME

25 min

Serves

4

Decked out caesar-salad caesar

Photo, Andrew Grinton.

We partnered with President's Choice to create amazing dishes that celebrate flavours we love from across Canada.


Ingredients

  • 8 slices PC Sweet Ghost Pepper Naturally Smoked Bacon
  • 1 tbsp maple syrup

Rimmer

  • 10 PC Loads of Ketchup Chips , crushed
  • 1 tbsp lime zest
  • 1 tbsp PC Black Label Smoked Paprika Spice
  • 2 tsp black pepper
  • 1 tsp coarse salt

Cocktail

  • 1.89 L PC Bacon Flavour Tomato Clam Cocktail
  • 6 oz tequila , (3/4 cup)
  • 1/4 cup lime juice
  • 2 tbsp PC Authentic Louisiana Hot Sauce

Garnish

  • 4 long bamboo skewers
  • 8 large grilled or cooked shrimp
  • 4 large grilled or cooked scallops
  • 2 cherry tomatoes , halved
  • 4 PC Olives Stuffed with Garlic , or 4 gherkins
  • 2 lime wedges
  • 8 leaves from a romaine heart
  • 8 spears of cooked asparagus
  • 4 celery stalks
  • 4 small claws from a lobster , cooked
  • 1 mini cucumber , quartered lengthwise

Instructions

  • BACON: Arrange bacon in a single layer in a large skillet over medium and cook until crisp, 7 to 8 min, flipping halfway. Brush 1 side with maple syrup and cook 1 min. Transfer to a plate.
  • RIMMER: Mix chips, lime zest, paprika, pepper and salt in a shallow dish. Set aside.
  • COCKTAIL: Stir clam cocktail, tequila, lime juice and hot sauce in a large pitcher.
  • GARNISH: Thread each skewer with 2 shrimps, 1 scallop, 1 tomato half and 1 olive or gherkin.
  • RUB a lime wedge around the rim of 4 highball glasses, then dip in rimmer mixture to coat. Fill glasses with ice and cocktail mixture. Garnish with bacon, seafood skewer,  romaine-heart leaves,  asparagus, celery, lobster and cucumber.

Chatelaine Quenchers: Spicy mojito