A total Canadian classic cocktail is the ultimate Caesar cocktail. It is a classic and totally crushable. It goes well over brunch and has the snack built right in! It’s Clamato juice based with a hit of vodka with the whole shebang of flavour and spice from ingredients like Worcestershire sauce, horseradish and hot sauce!

With over 418 million Caesars consumed in Canada last year, it’s no wonder us Canucks calls the Caesar a good Canada’s national cocktail!

Central Canada Caesar Cocktail Recipe

March 29, 2018

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Canada’s national cocktail

By: Nancy

Ingredients

• 1 oz vodka (local distillery)
• 4 oz Walter Craft Caesar Mix - Mild Spice
• 1 bar spoon maple syrup
• 2 dash hot sauce
• 2 dash Worcestershire sauce
• 1 pinch fresh grated horseradish
• squeeze lime
• 2 dash celery bitters (or pinch celery salt)
• rim: maple syrup, Montreal steak spice
• garnish: pickled beets, local charcuterie

Directions

• Step 1 Rim glass with good quality Canadian maple syrup and Montreal Steak Spice.
• Step 2 Fill glass full with ice, add locally produced vodka, Walter Craft Caesar Mix (Mild Spice), remaining ingredients, and stir gently.
• Step 3 Garnish with pickled beets, charcuterie, fresh lime wedge.

West Coast Caesar Cocktail Recipe

March 29, 2018

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By: Nancy

Ingredients

• .05 oz sake (local maker)
• .05 oz gin (local distillery)
• 4 oz Walter Craft Caesar Mix - Mild Spice
• ½ bar spoon Sriracha
• dash soy sauce
• dash rice wine vinegar
• squeeze fresh lime
• rim: lime juice, Walter Craft Caesar Rim
• garnish: seasonal BC seafood (prawn, crab leg, etc), lime, nori

Directions

• Step 1 Rim glass with lime juice and Walter Craft Caesar Rim.
• Step 2 Fill glass full with ice, add spirits from your favourite local producers, Walter Craft Caesar Mix (Mild Spice), remaining ingredients, and stir gently.
• Step 3 Garnish with seasonal BC seafood, nori, lime wedge.

Prairie Caesar Cocktail Recipe

March 29, 2018

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By: Nancy

Ingredients

• 1 oz Canadian Whiskey
• 4 oz Walter Craft Caesar - Classic Spice
• 1 oz beef stock
• 1 dash black pepper bitters (or fresh grated black pepper)
• 1 bar spoon BBQ sauce
• 2 dash hot sauce
• 1 squeeze lemon
• rim: honey, Walter Craft Caesar Rim, cracked black pepper
• garnish: beef jerky (local provider if possible), lemon, celery stalk

Directions

• Step 1 Rim glass with local honey, Walter Craft Caesar Rim and cracked black pepper.
• Step 2 Fill glass full with ice, add your favourite Canadian Whiskey, Walter Craft Caesar Mix (Classic Spice), remaining ingredients, and stir gently.
• Step 3 Garnish with locally made beef jerky, fresh lemon wedge and celery stalk.

Maritime Caesar Cocktail Recipe

March 29, 2018

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By: Nancy

Ingredients

• 1 oz vodka (local distillery)
• 4 oz Walter Craft Caesar Mix — Classic Spice
• 1 oz lobster broth (or clam nectar)
• pinch old bay
• squeeze lemon
• rim: none
• garnish: seasonal Atlantic seafood (lobster, oyster, etc), lemon

Directions

• Step 1 Fill glass full with ice, add locally produced vodka, Walter Craft Caesar Mix (Classic Spice), remaining ingredients, and stir gently.
• Step 2 Garnish with seasonal Atlantic seafood and fresh lemon.
• Step 3

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If you discover another great Caesar recipes, please share with me in the comments below!

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Eat At Home is a pleasant surprise. This is a recent favourite cookbook of mine. It includes a selection of easy DIY blends, spices, marmalade, sauces in addition to easy recipes for soups, salads, main dishes (like fall off the bone ribs), sides, desserts and more. Voula Halliday‘s tasty meals are not very complicated and doesn’t take too long to make.

Contents

• I Want To Do It All
• Pantry
• Flavour Fixes – spice blends, pastes, sauces
• Breakfast
• Soups
• Salads
• Mains
• Sides
• Baked Goods and Treats

Recipes

EAT AT HOME contains over 150 recipes that show how easy it is to cook fresh, healthy, tasty meals every day of the week, including how to buy only what you will use, use everything you have on hand, swap ingredients without sweating it, and transform extras into Loveable Leftovers so you waste nothing.

My favourite recipes that I’ve bookmarked include:

• Citrus Burst Energy Bars
• Super Seedy Fattoush Salad
• Finger Licking Ribs in a Flash
• Meatless Zucchini Bolognese
• Savoury Cheesecake with Crumbled Bacon Sour Cream Topping

Tested Recipes

The first thing I made was Voula’s Finger Licking Ribs in a Flash. I love this recipe because I can make it in my Instant Pot in 15 minutes! If you are still thinking about getting an Instant Pot, you should! It’s so easy to use and you can make so many amazing meals in a blink of an eye!

Acknowledgement

Excerpted from Eat At Home © 2017 Voula Halliday. Published byCast Iron Press®. Reproduced by arrangement with the Publisher. All rights reserved.

Bookshelf Worthy?

Absolutely!

Plenty of healthy recipes to help you jump start your diet. Make juice cleanses at home and tips on how to maintain a balanced yet healthy diet. Recipes can be easily modified to work with kitchen sink ingredients.

Where to Purchase?

Amazon

Eat From Home by Voula Halliday
Paperback: 312 pages
Publisher: Cast Iron Press; 1st edition (2017)
Parcel Dimensions: 20.6 x 15.8 x 3 cm
Language: English
The following ISBNs are associated with this title:

• ISBN-10: 0987839306
  ISBN-13: 978-0987839305

Enter to Win

1. Post a comment on this blog post and tell us which recipe you would make first. One entry per person.
2. Follow and tweet this (one entry per day): RT to win @EatAtHome_Voula #cookbook from @instanomss & #instanomss #cookbook #recipes #homecook #eatathome
3. Follow me on Instagram and Facebook.
4. Instagram double tap, tag a friend and comment on @Instanomss. Look for the image above!

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About Voula Halliday

Voula Halliday is a chef, writer, and artist with diverse and extensive experience in the food industry. A proud graduate of Le Cordon Bleu, she has presented her work on morning television and radio shows, and was one of the chef experts on CBC Television’s award-winning daytime show Steven and Chris. Most recently, she appeared on CTV’s Your Morning to whip up her yummy Apple Cheddar Chicken Muffins and Bacon and Cheddar Quinoa Fritters. 

Voula’s first appearance on Steven and Chris came about after she was discovered by one of the producers who was volunteering at a Public School where Voula served as the executive chef and program coordinator. She brought Voula onto the show after being taken by her warm personality and the way in which she transformed the usually mundane and unhealthy school lunches into fresh, nutritious and delicious meals for the students and faculty. Voula’s work has appeared in print and digital formats in a variety of publications, including Chatelaine, National Post, Reader’s Digest, and Bon Appétit.

The first time I saw a recipe for a flourless seedy loaf like this was on the blog The Family Dinner by Laurie David. Her inspiration came from a freshly made loaf at the Kong Hans restaurant in Copenhagen. I love Danish cuisine, so this was something I was happy to play with and adapt for us here at home. I make this constantly and serve it with dips, with a healthy fattoush salad or as the base for an open-face sandwich with a topping of smashed avocado or hummus and sliced tomato. This recipe comes from Voula Halliday’s Eat At Home cookbook.

Other recipes from Eat At Home that I’ve bookmarked include:

• Citrus Burst Energy Bars
• Super Seedy Fattoush Salad
• Finger Licking Ribs in a Flash
• Meatless Zucchini Bolognese

Acknowledgement

Excerpted from Eat At Home © 2017 Voula Halliday. Published byCast Iron Press®. Reproduced by arrangement with the Publisher. All rights reserved.

Where to Purchase?

Amazon

Eat From Home by Voula Halliday
Paperback: 312 pages
Publisher: Cast Iron Press; 1st edition (2017)
Parcel Dimensions: 20.6 x 15.8 x 3 cm
Language: English
The following ISBNs are associated with this title:

• ISBN-10: 0987839306
  ISBN-13: 978-0987839305

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more:  CHINESE BRAISED BEEF BRISKET & TENDON RECIPE | 柱侯蘿蔔炆牛筋腩 | Stir Fry Okra with Black Fungus 秋葵炒雲耳 | Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯| Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋 | Best Seafood Clam Chowder Recipe

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柱侯蘿蔔炆牛筋腩 Braised beef brisket and tendon is one of my favourite Chinese comfort dishes. I love it with rice or with soup noodles at wonton restaurants. Often noodle houses always advertise that their beef brisket is their specialty – especially their sauce. Finding the perfect bowl of beef brisket is often on top of my list whenever I visit Asia. Recreating this dish at home has always been my dream but I hate having to stew the tendons for HOURS! Luckily, this Instant Pot, it only takes 30 mins! This pressure cooker is a dream to use! I bought mine from Amazon and it was delivered the the next day with Amazon Prime!

Anyone with a busy schedule or has to care for babies need this in their life! Without this I can not imagine being able to cook with my baby! It is so easy to use and is such a time saver! Often I like to deliberately cook extra – store a portion in the fridge for lunch the next day, a portion to make into noodle soup, and freeze a portion to eat later in the week.

The soul of braised beef brisket and tendons is the Chu Hou Paste 柱侯醬. I usually just buy Lee Kum Kee paste which can be found at any local Asian supermarket. Chu Hou Paste mainly is made of soybeans, garlic, ginger, sesame seeds and spices. Of course, you can make the sauce from scratch, but isn’t it so much easier to buy instant?

Before cooking the brisket and tendons, always remember blanch it in a big pot of boiling water to remove the impurities for approximately 5 minutes. After run it in a cold bath.

Cut the brisket and tendon into small cubes. I like to cut them approximately 3 inches wide since they shrink quite a lot in size after being braised. Sometimes the tendons are still too tough to cut. If this is the case than just cook it whole and cut it afterwards!

Heat oil in the wok at medium high heat (or Saute mode in the Instant Pot – when Instant Pot reaches the given working temperature, it displays “Hot” and you can start sautéing). Add in garlic, ginger and shallots and a splash of cooking wine and let evaporate. Then add in Chu Hou Paste and toss in brisket and tendons. Once everything is covered remove from wok and put into the Instant Pot.

Pro Tip: adding some rock sugar will help soften beef briskets!

Alternatively, you can saute the above steps directly in the Instant Pot. The pot heats up very quickly so I like to have everything chopped and prepared before this step.

Add in rock sugar, water, star anise, light and dark soy sauce, oyster sauce, and corn flour. Pressure cook for 30 minutes if you like a bit of bite in your beef brisket / 40 minutes if you prefer your meat softer!

Cubed daikon can be added at the very end and pressure cooked for and additional 2 minutes.

Pin the above image to your Chinese recipe board to bookmark this page. We are so excited to share our recipes with you!

FOLLOW:

more: Stir Fry Okra with Black Fungus 秋葵炒雲耳 | Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯| Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋 | Best Seafood Clam Chowder Recipe