Blt Caesar Food

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BLT CAESAR



BLT Caesar image

Provided by Chuck Hughes

Categories     beverage

Time 2h35m

Yield 4 servings

Number Of Ingredients 13

3 slices prosciutto
1 tablespoon smoked salt
1 teaspoon peppercorns
1 head iceberg lettuce
Juice of 1 lemon
Salt and pepper
Lemon juice, for glasses
2 cups tomato juice, divided
2 cups cup vodka, divided
Green jalapeno hot sauce (recommended: Tabasco)
Worcestershire sauce
1 tablespoon horseradish, for garnish
Lemon wedges, for garnish

Steps:

  • The BLT Caesar is Chuck Hughes' ingenious take on the classic Caesar featuring a prosciutto rim, lettuce ice cubes and a kick of fresh horseradish.
  • For the prosciutto rim: Preheat the oven to 350 degrees F.
  • On a baking tray lined with parchment paper, place the slices of prosciutto, cover with another sheet of parchment paper and another baking tray. Cook in the oven until crispy, about 20 minutes. Remove from the oven and set aside.
  • Using a spice grinder, reduce the prosciutto to powder with the smoked salt and peppercorns.
  • For the lettuce ice cubes: Cut the lettuce head into 3 parts. Blanch the lettuce leaves in salted boiling water for 1 minute. Remove, drain, place in a bowl containing icy cold water and then drain again. Using a blender, reduce to a puree with the lemon juice and a dash of hot sauce. Add a little bit of water if too thick. Season with salt and pepper. Pour into an ice cube tray. Freeze for 2 hours, or until ready to use.
  • For the Caesar: Rim 4 glasses with lemon juice and then dip in the prosciutto mixture. Drop 3 lettuce ice cubes in the bottom of each glass. Fill the glasses with 1/4 cup vodka, then with 1/4 cup tomato juice. Add a dash of hot sauce and Worcestershire sauce. Garnish with freshly grated horseradish and lemon wedges.

CHARRED STEAK BLT CAESAR SALAD



Charred Steak BLT Caesar Salad image

A mashup of Caesar salad and a BLT -- made even better with the charred flavor from the grill! You won't feel one ounce hungry after eating this hearty salad that was inspired by a dish at Taco Guild, one of my favorite restaurants in Phoenix, Arizona.

Provided by Gabriela Rodiles

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Two 1-pound strip steaks, about 1-inch thick
4 strips bacon
2 anchovies packed in olive oil, rinsed and roughly chopped
1 clove garlic, chopped
Juice of 1 lemon (about 2 tablespoons)
1 teaspoon Worcestershire sauce
3/4 cup mayonnaise
Kosher salt and freshly ground black pepper
3 romaine hearts
Olive oil, for coating
1/2 cup cherry tomatoes, halved
One 2-ounce block Parmesan

Steps:

  • Preheat a grill pan over high heat. Remove the steaks from the refrigerator to come to room temperature.
  • Lay the strips of bacon next to one another in a large nonstick pan. Place the pan over medium heat and cook the bacon, turning occasionally, until the fat is rendered and the bacon is crisp, 5 to 7 minutes. Remove to a paper-towel-lined plate to drain.
  • Put the anchovies, garlic, lemon juice and Worcestershire sauce in the bowl of a mini food processor. Pulse until the ingredients are roughly chopped and begin to come together. Scrape the contents into a small bowl and combine with the mayonnaise. If the dressing seems thick, add water, 1 teaspoon at a time, until smooth and pourable.
  • Sprinkle both sides of the steaks liberally with salt and pepper. Place on the preheated grill and cook until charred, 4 to 5 minutes. Flip and cook until an instant-read thermometer reads 135 degrees F for medium-rare, another 4 to 5 minutes. Remove the steaks to a cutting board to rest.
  • Meanwhile, trim the brown stem ends of the romaine hearts, leaving the bunch intact. Trim 1 inch off the top of the hearts and discard. Slice the hearts in half lengthwise. Lightly coat each half with olive oil. Place on the grill pan and char each side, about 1 minute. Remove to a serving platter.
  • Drizzle with some of the dressing and top with the cherry tomatoes. Crumble the bacon over top. Shave Parmesan on top of the salad with a vegetable peeler and finish with coarsely cracked black pepper.
  • Thinly slice the steaks about 1/4-inch thick and fan out next to the salad. Serve with extra dressing on the side.

CAESAR BLT WRAPS



Caesar BLT Wraps image

Make and share this Caesar BLT Wraps recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6

3 cups romaine lettuce leaves, torn
1 medium tomatoes, chopped
1/3 cup bacon, crisply cooked, crumbled
1/4 cup caesar salad dressing
1 1/2 cups sargento artisan blends shredded parmesan cheese
4 (10 inch) flour tortillas

Steps:

  • Combine lettuce, tomato, bacon and salad dressing in large bowl. Add cheese; toss.
  • Spoon mixture evenly onto tortillas; roll up tortillas burrito-style. Wrap sandwiches in plastic wrap and refrigerate until serving time.

BLT WITH CAESAR MAYO



BLT With Caesar Mayo image

I love Caesar Salads, and I love BLT's combining 2 of my favorites togethers is a given! YUMMY, YUMMY, YUMMY!!! from Sunset Magazine 6/2009

Provided by kittycatmom

Categories     Lunch/Snacks

Time 30m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 14

8 slices applewood-smoked bacon (about 3/4 lb.)
1 cup mayonnaise
1/4 cup shredded parmesan cheese
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 medium garlic clove
1 drained canned anchovy fillet
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon Worcestershire sauce
8 slices crusty bread, large like sweet batard
2 large ripe tomatoes, sliced
about 1/4 tsp. coarse sea salt
4 large romaine lettuce leaves

Steps:

  • In a large frying pan over medium heat, cook bacon, turning occasionally, until lightly browned and crisp but not brittle, about 10 minutes. Drain on paper towels.
  • Meanwhile, in a blender or food processor, combine mayonnaise, parmesan, lemon juice, mustard, garlic, anchovy, salt, pepper, and Worcestershire. Whirl until smooth. Scrape into a small bowl.
  • Spread Caesar mayo on bread slices. Top half with tomato and sprinkle with sea salt. Add bacon, lettuce, and remaining bread slices. Serve with extra mayo.

Nutrition Facts : Calories 845.1, Fat 46.2, SaturatedFat 11.7, Cholesterol 52.5, Sodium 2053.9, Carbohydrate 87.3, Fiber 5.8, Sugar 7.3, Protein 21.2

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