The "Caesar" cocktail has been around for 40+ years now. I have seen it in many variations and in a variety of heats. Play with your Caesar and make it yours!!!
THE STORY OF THE CAESAR
A Canadian creation, the Caesar (or Bloody Caesar) was invented in 1969 to celebrate the opening of Marco’s Italian restaurant at the Calgary Inn (now the Westin Calgary). Resident mixologist and food and beverage manager, Walter Chell, was commissioned to develop a new cocktail. He took inspiration from the flavours of Spaghetti Vongole (spaghetti with clams), and combined sweet (tomato juice), salty (clam nectar), sour (lime), spicy (Worcestershire sauce) and bitter (celery salt) into his new concoction. After naming it for the Roman emperor, legend has it that he served one to an Englishman who exclaimed: "That's a good bloody Caesar!"
That same year Mott’s Clamato was introduced and is, without a doubt, Canada’s original and most popular Caesar mix found on store shelves across the country and isused in most bars and restaurants. In fact, many establishments use the Caesar as their signature cocktail, with more than 350 million Caesars made with Mott’s Clamato every year! No wonder it is Canada’s Cocktail.
Stick Food!!
Steve and I pretty much love and food that comes on a stick. We host a lot of parties and the biggest hit for appies is anything on a stick. It's not messy unless you make it messy and it's easy to serve.
You can make this a easy or as difficult as you wish. Meaning you can start with a simple meatball on put it on a stick or you can make prucuitto wrapped mozza balls. Really these days you can put anything on a stick. My favorite is...
Bacon Wrapped Pickles
12 baby dills
1/2 pack of low sodium bacon
12 Wooden skewers
2 cups of canola or vegetable oil
Poke your skewers halfway through the pickles starting from the end of the pickle. Cut the bacon strips so they are half the size. wrap the half pieces of bacon around you pickles so they are snug and line up on a plate. Use a small pot and put the oil at high heat fo 2-3 minutes. Lower the heat to medium before dunking in your tasty little wrapped pickles. Let them sizzle in your pot until they are crispy brown on the outside.
you can serve with a dip of our choice. We like to use creamy cucumber!!
Cool little blog with 52 other foods on a stick:
SipSum Cocktailz Sinful Sauce
1/4 Cup Cream Cheese
1/4 Cup Sour Cream
1/4 Cup of Roasted Garlic
1/4 Cup of Roasted Jalapenos
pinch of each of the following:
cayenne powder
chili powder
parsley
garlic powder
cracked pepper
First step is to roast your garlic and jalapenos. Start with 4 Bulbs of garlic and cut only the top off, straight across, place in the center of a small square pieces of tinfoil. Drizzle a small amount of olive oil on the tops and spread with a cooking brush to saturate the garlic, finish off with a small pinch of salt on the top of each and then fold the tinfoil loosely upward so that the four corners meet and pinch to slightly to hold closed. You'll need 6-8 small jalapenos or 4-6 large jalapenos. Cut in halves and clean out the seeds in the center. Take a large square of tinfoil and place the jalapenos on loosely, drizzle the same olive oil and sea salt mixture on top, fold together just enough to keep the jalapenos wrapped loosely and not smothering each other.
Cook in the oven at 375 for 30 minutes.
While your waiting on your garlic and jalapenos, pull out your food processor and the remaining ingredients. I like to use a very small amount of olive oil on my cooking brush and lightly brush the inside of the processor. Put in your cream cheese, sour cream and spices. Rotate on low for about 30 seconds. put in the fridge until your garlic and jalapenos are done and had a chance to cool. If you don't cool the garlic and jalapenos the cream cheese will turn lumpy.
Once your garlic is done and cooled for a few minutes, you can squeeze the soft roasted garlic out of it's shell into a measuring receptor. Take your jalapenos out of the tinfoil and let cool.
Take out your cream cheese mixture from the fridge and add your roasted garlic and peppers. Mix on high for 30-45 second. Check the consistency. Mix more to make smoother and less to keep chunky. This really is by preference.
Serve with Tortillas, Raw Veggies, Chips or whatever your heart desires. Yummy!
These are good for any Sunday in any month of the year. But pulling these out at a football party will heat up your event!
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