Ultimate Caesar
RECIPE AND PHOTOGRAPHY JENELLE MCCULLOCH
BLOODY CAESARS HAVE ALWAYS BEEN A FAVOURITE IN CANADIAN HOUSEHOLDS. UPGRADE THIS CLASSIC WITH A SEASONING PRE-MIX AND DELICIOUS GARNISHES.
CAESAR PRE-MIX
1 5.5 oz. can tomato paste 1⁄2 cup Worcestershire sauce 1⁄2 cup soy sauce
1 tsp garlic powder
1 tsp onion powder
1⁄2 tsp oregano
1 Tbsp brown sugar
1 tsp hot sauce, or to taste
Mix all ingredients together.
Add 1 or 2 ounces of this spicy pre-mix to a glass with 1 1⁄2 ounces of vodka, then fill the glass with purchased Caesar mix. Or skip the vodka for a virgin Caesar.
Garnish with a deviled egg or fried pickle and chunk of blue cheese.
CAESAR GARNISHES
DEEP-FRIED PICKLES + BLUE CHEESE
6 baby dill pickles
1 egg
1⁄2 cup all-purpose flour 1⁄2 cup almond flour
1⁄2 tsp paprika
1⁄4 tsp salt
1⁄4 tsp black pepper Chunks of blue cheese
In three separate bowls prepare the breading assembly. In the first, whisk an egg.
Place flour in a second and
mix together almond flour and spices in the third.
Dip pickles in the plain flour first, then egg mixture and finally coat with almond flour mixture.
Heat deep-frying oil in a pan or deep fryer to 375oF. Fry pickles until golden.
Place on paper napkin to cool.
Serve on a skewer with a chunk of blue cheese.
DEVILED EGGS
6 eggs
1 Tbsp mayonnaise
1⁄2 tsp prepared mustard Salt and pepper, to taste Paprika, to garnish
Place eggs in a pot filled with water. Bring water to a boil over medium heat, then remove from heat and cover with lid for 11 minutes.
Remove eggs from pot and place in a bowl of ice water to halt cooking.
Once cool, break the shells and peel each egg.
Cut eggs in half and remove yolks into a bowl.
Add mayonnaise, mustard, salt and pepper and mix until combined.
Add a scoop of yolk mixture to each egg white and sprinkle with paprika.
Serve on a skewer.
