Decked out caesar-salad caesar
By Chatelaine
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