Decked out caesar-salad caesar
19
- Prep Time20 min
- Total Time25 min
- Makes4 servings
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
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