CLASSIC CANADIAN CAESAR
This drink is very popular in Canada. Take a lick of the celery salt and then a drink of the Caesar through the straw for the proper Caesar experience.
Provided by ambibambi
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
- Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 30.5 g, Fat 0.7 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 5407.7 mg, Sugar 9.5 g
CAESAR T-BONE STEAK WITH STOUT PAN SAUCE
An anchovy and garlic rub adds big umami flavor and an almost dry-aged character to this juicy T-bone. Chopped Basket Ingredient: T-bone steaks
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Halve the potatoes and place on a baking sheet. Then smash 3 of the garlic cloves and toss them with the potatoes, thyme, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast the potatoes until golden and tender, about 40 minutes.
- Preheat the grill to high heat.
- While potatoes roast, mash the remaining 2 garlic cloves with the anchovies and a large pinch of salt into a paste. Rub the paste all over the steaks, and then sprinkle each steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the steaks, turning occasionally, until grill marks appear, about 8 minutes for medium-rare. Let the steaks rest while making the sauce.
- Heat 1 tablespoon of the butter in a medium saucepan over medium-high heat until hot. Stir in the shallots and cook until golden, about 3 minutes. Whisk in the beer, Worcestershire and hot sauce. Simmer until the liquid is reduced to half, about 4 minutes. Stir together the cornstarch and 2 teaspoons water and whisk into the simmering sauce until thickened, about 30 seconds. Remove the saucepan from the heat and whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time. Season the sauce with 1/4 teaspoon salt and pepper to taste.
- Slice the steaks and serve with the sauce and potatoes.
CAESAR-ROASTED SWORDFISH
Steps:
- Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.
- For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
- Place the swordfish steaks on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.
- Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
- Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the swordfish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.
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
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
CAESAR STEAK SALAD
All of the great flavors of Caesar salad marry beautifully with steakhouse-seasoned beef on a platter of greens, vegetables and grilled Italian bread.
Provided by JackieOhNo!
Categories Steak
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare grill for direct-heat cooking. Brush onion with about 1 T. dressing. Grill, uncovered, turning, until tender, 7-8 minutes. Set aside. Brush bread with about 2 T. dressing and grill, turning once, until toasted, about 1-2 minutes per side.
- Sprinkle one side of steak with seasoning. Place, seasoned side down, on grill; cook, turning once, 6-7 minutes per side for medium-rare. Let stand for 10 minutes, then thinly slice.
- Combine horseradish with remaining dressing; reserve. Line a serving platter with lettuce; top with onions, bread, steak and tomatoes. Drizzle with reserved dressing mixture.
Nutrition Facts : Calories 301.1, Fat 17.6, SaturatedFat 6.8, Cholesterol 103.2, Sodium 298.8, Carbohydrate 9.8, Fiber 1.7, Sugar 5.4, Protein 25.4
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