Uncle Bills Caesar Canadian Style Food

UNCLE BILL'S CAESAR - CANADIAN STYLE

Steps:

• Rub lemon around rim of glass.
• Measure celery salt to a flat saucer.
• Turn glass in celery salt to coat rim.
• To the glass, add Vodka, Worcestershire sauce, lemon juice, horseradish, Clamato juice, Tabasco sauce and stir well to blend.
• Place a young stick of celery, pickled bean or pickled asparagus as a garnish and it is good to chew on.
• Eat and drink slowly.
• Note: A pickled spicy bean or an pickled asparagus spear are also excellent for a garnish in the drink.
• Mott's Clamato juice is available in regular or spicy mix.

UNCLE BILL'S COTTAGE CHEESE PEROGIE FILLING

Steps:

• Squeeze as much liquid that you can from the dry curd cottage cheese and discard.
• In a mixing bowl, add cottage cheese, finely chopped green onions, beaten eggs, salt and pepper and mix well to blend.
• Use 1 heaping tablespoon for each perogie.
• Boil for 2 to 3 minutes or until they float to the surface.
• Serve with melted butter and sour cream if desired.
• These perogies freeze well.

POLISH BORSCHT - UNCLE BILL'S STYLE

Steps:

• In a large cooking pot, add spareribs, onion, bay leaf, allspice, black peppercorns, white vinegar, sugar, salt, pepper, carrots, celery and cover with 6 cups of water or more if required to cover.
• Bring to a boil, then reduce heat, cover and simmer for about 1 to 1 1/2 hours or until the spareribs are tender.
• In large saucepan, add scrubbed beets and cover with 4 cups of water. Bring to a boil, reduce heat, cover and simmer for 30 minutes or until beets are fork tender.
• Drain well and cover with cold water and let cool for 10 minutes.
• Peel and grate beets and set aside.
• In the meantime in a large saucepan, add potatoes and cover with 4 cups of water. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until potatoes are tender. Drain well, mash and set aside.
• When the spareribs are tender, remove from cooking pot and strip the meat off the bones and return meat to the cooking pot. Add the grated beets to pot.
• Remove bay leaf and discard.
• Puree the soup in batches in a food processor or blender and return to cooking pot.
• Strain the soup through a sieve and return to cooking pot, discarding any solids.
• In a large bowl, whisk together sour cream, whole milk and flour until blended.
• Add 2 cups of hot broth to the sour cream mixture slowly, and whisk continuously until well blended. Strain the mixture through a sieve into the cooking pot, stirring continuously; discard any solids.
• Heat the broth over medium heat to a gentle simmer, but do not allow to boil. Boiling could cause the sour cream mixture to curdle.
• Immediately remove from heat.
• Add some mashed potatoes into serving bowls, pour broth over and serve.
• Refrigerate any unused portions.

UNCLE BILL'S SOUTHERN STYLE PECAN PIE

Steps:

• Preheat oven to 400 F.
• In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and 1/2 cup of chopped pecans; mix well.
• Add 6 tablespoons of butter or margarine and using a pastry blender, work the mixture until crumbs are formed.
• Prepare a 9" x 13" x 2" deep, oven-proof casserole dish by spraying the inside with a vegetable oil.
• Dust inside with 3 tablespoons of all-purpose flour, discarding any excess flour.
• Spoon crumb mixture into casserole dish and using a potato masher that has square slots, press to about 1/4" thickness.
• Using a rounded spoon, press the crumb mixture 3/4 of the way up the sides to about 1/4" thickness.
• In a preheated 400 F oven, bake for 15 minutes to set the crust.
• In the meantime, in a large bowl, combine brown sugar and flour.
• Add eggs one at a time and whisk well until smooth.
• Add corn syrup, melted butter, salt and vanilla extract and whisk well to blend.
• Add raisins and 2 cups of chopped pecans and stir well to mix.
• Layer the bottom with 1 cup of whole pecans in no particular pattern; just random.
• Spoon mixture carefully over the pecans.
• Some of the pecans may float and this is okay.
• Reduce oven heat to 375 F and bake for 35 to 40 minutes or until the filling is slightly puffed and golden brown.
• Remove from oven and cool on a wire rack.
• When cooled, refrigerate until ready to serve.
• Serve with a dollop of whipped cream or a scoop of icecream.

KOLKY'S SIGNATURE BLEND CAESAR

Steps:

• For rim trim - place lime juice and celery salt in separate saucers. Dip beer mug in lime juice first then into celery salt.
• Fill mug with ice.
• For best results, place vodka, tabasco, chipotle tabasco, liquid smoke, bbq sauce and worcestershire in a shaker or separate glass. Mix WELL!
• Pour over ice and top with clamato juice. Stir gently to avoid marring rim trim.
• Trim glass with a slice of lemon and a slice of lime. Pop in a spear of hot picklet asparagus or hot pickled bean.
• Enjoy!