Homemade Bloody Caesar Ingredients
My good friend and roommate had a birthday this past week, and she loves a good bloody casear. A caesar for those who don’t know, is a Canadian twist on a bloody mary that uses clamato instead of tomato juice, and usually has bacon, and no horseradish. I wanted to make her some ingredients for homemade caesars so she could drink better versions for a couple weeks at least.
A bunch of fresh summer veggies and some clam juice in a big pot.
After you cook it for like an hour and a half, a lot of the liquid comes out. Strain it, chill it, and it’s ready to go!
For the bacon salt, just cook some bacon until it is a little more cooked than you probably would want it for breakfast. Dry it out really well and process it with some salt, paprika, and brown sugar. So good!
This was a really fun birthday gift for my friend and it lasted her a couple weeks. (There was more than just that one bottle of clamato)
The bacon salt was so good on the rim of this drink! But I also sprinkled it on some eggs, popcorn, pizza, and pretty much everything I ate that week.
And pickled green beans make you wonder what you were every even thinking with that lame celery stick.
Homemade Bloody Caesar Ingredients
Clamato, Pickled Green Beans, and Bacon Salt, for delicious bloody Caesars.
Ingredients
- 2 Cups Green Beans
- 1 Cup Whit Vinegar
- 1 Cup Water
- 1 Tablespoon Chile Flake
- 5 Cloves Garlic
- 1 Teaspoon Salt
- 1/2 Pound Bacon
- 1/4 Cup Salt
- 1/4 Cup Brown Sugar
- 2 Tablespoons Paprika
- 20 Plum Tomatoes
- 1 Cucumber
- 5 Stalks Celery
- 1 Small Onion
- 1 Clove Garlic
- 2 Cups Clam Juice
- Salt and Pepper
Instructions
- Stuff all the green beans into a jar. Add the rest of the ingredients and mix well. If the liquid isn’t all the way up on the green beans, add a little more water and vinegar. Let it sit in the fridge overnight before using.
- Cook the bacon on medium-low heat for awhile to really render out most of the fat and get the bacon browner than you normally would cook it. Remove the bacon from the pan and dry it really well. Add it to a food processor with the rest of the ingredients. Process until it is a salt like consistency.
- Chop up the ingredients and add them to a pot. Add in the clam juice and salt and pepper. Turn on medium low heat and cover. Stir every 10 minutes and reduce heat when it starts to simmer. Cook for about an hour and a half. Strain with a mesh strainer and press the veggies into the strainer to really get all the juice out. Store in bottles and use within a week and a half!