CAESAR WITH A TWIST

Who doesn't love a good cold caesar during the summer months. They are refreshing and a perfect drink on a patio or the dock. You can now buy pre-made caesar's but making your own is the way to go. Chuck Hughes is a Montreal based chef with his own show on Food Network called "Chuck's Day Off." He is a great chef, with great ideas that are always a little outside the box. Here is his recipe for a caeser with a twist!

Chuck's Snow Crab Bloody Caesar

Ingredients:

- 2 wedges of lemon 
- steak spice 
- handful of ice
- salt and pepper
- dash worchestershire sauce
- dash hot sauce
- 1 teaspoon fresh grated horseradish
- 2 ounces vodka
- 4 ounces Clamato juice
- 1 celery stick
- 1 Snow Crab claw

Directions:

- Rim your glass by running a lemon wedge around the edge, then dipping the rim into a small dish of the steak spice
- Put ice into a tall glass
- Add a dash of salt and pepper to the ice
- Add dashes of Worchestershire and hot sauce
- Peel and grate some fresh horseradish into the glass
- Add the vodka (or omit if you are making a non-alcoholic drink)
- Top up with juice.
- Garnish with a lemon wedge, celery stick and crab leg

photo credit: foodnetwork.ca & google images