BLOODY CAESARS
A Bloody Caesar is a slight variation on the traditional Bloody Mary. It's made with Clamato juice instead of the usual tomato juice.
Provided by Food Network
Categories beverage
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Lay the bacon on a wire rack set over a foil-lined baking sheet; brush the bacon with maple syrup. Bake until crisp, 20 to 25 minutes. Set aside.
- Run the lemon wedge around the rims of 6 glasses. Put the celery salt on a plate and dip the rims of the glasses in the salt to coat.
- Combine the clam-tomato juice, lemon juice, vodka, horseradish and Worcestershire sauce in a pitcher and stir well. Season with celery salt and pepper. Fill the prepared glasses with ice, then add the cocktail and the maple bacon.
BLOODY CAESAR
Make and share this Bloody Caesar recipe from Food.com.
Provided by Moody
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Rim a 20 oz pint glass with the wedge of lime, and rim it with celery salt.
- Fill the glass 3/4 full with ice.
- Over the ice, put about 5 dashes salt and about 10 turns of freshly ground black pepper.
- Pour one good long pour of Worcestershire sauce over the ice, salt& pepper, along with about 3-5 dashes of Tabasco, or other hot pepper sauce.
- (Adjust the hot sauce to your taste).
- Pour 2 oz vodka into glass& top with Clamato juice.
- Serve with a wedge of fresh lime squeezed into the drink, and a slice of cucumber, (or celery), on the edge of glass for nibbling.
BLOODY CAESAR
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place 3 tablespoons celery salt in a thin layer in a small dish or shallow bowl. Take empty serving glasses and moisten their rims with a lime wedge. Dip rims in celery salt to coat. Shake off excess.
- In a pitcher, mix lime juice, Clamato juice, Worcestershire, hot pepper sauce, pepper, remaining celery salt, horseradish and vodka. Stir. Pour into glasses over ice.
BLOODY CAESAR
Make and share this Bloody Caesar recipe from Food.com.
Provided by Mike Pellerin
Categories Beverages
Time 10m
Yield 1 cocktail, 1 serving(s)
Number Of Ingredients 8
Steps:
- Rim a glass with lime, kosher salt, and chili powder.
- Fill the glass - with ice and add ingredients.
- Mix the ingredients thoroughly, then garnish with a fresh celery stick and lime wedge, and enjoy!
- Enjoy responsibly!
- Note: Can also be made with rum.
Nutrition Facts : Calories 203, Fat 0.3, Sodium 457.3, Carbohydrate 14.7, Fiber 1.3, Sugar 4.7, Protein 1
ZESTY CAESAR STEAKS
Lemon, mustard and and Montreal steak seasoning transform bottled Caesar-style salad dressing into a great-tasting marinade for beef!
Provided by JackieOhNo
Categories Lemon
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Grate 1/2 t. zest and squeeze 2 t. juice from lemon into bowl; stir in salad dressing, mustard and steak seasoning.
- Pierce steaks with fork; place in large plastic food storage bag. Pour in dressing mixture. Seal bag; turn to coat steaks. Refrigerate 1 hour.
- Position broiler rack so that top of meat on rack in pan will be 4 inches from heat source. Preheat broiler. Transfer steaks to rack in broiler pan; discard dressing mixture. Broil, turning once, 5-6 minutes per side for medium rare. Let stand 5 minutes before serving. If desired, garnish with parsley and lemon slices.
Nutrition Facts : Calories 66.8, Fat 7.1, SaturatedFat 1.3, Sodium 28.7, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 0.2
BLOODY CAESAR STEAK
If you prefer, tomato juice can be substituted for the Clamato juice. Marinate steaks for at least 4 hours.
Provided by Karen in MA
Categories Steak
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, whisk together tomato juice, vodka, lemon juice, Worcestershire, salt, horseradish, and celery seed.
- Add flank steak and red onions to marinade and chill at least 4 hours and up to 16 hours.
- Prepare a hot charcoal or gas grill. Grill steak and onions, turning once and basting halfway through cooking, until onions are browned (6 to 8 minutes) and meat is done the way you like it, 10 to 12 minutes for medium-rare (cut to test).
Nutrition Facts : Calories 505.4, Fat 16.1, SaturatedFat 6.6, Cholesterol 86.7, Sodium 1231.4, Carbohydrate 23.4, Fiber 2.4, Sugar 9.1, Protein 48.6
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