Most of my summers have been spent cottaging in the lovely town of Haliburton on Lake Kashagawigamog. I remember fondly, on hot summer days, my dad sucking back a concoction he called a red-eye. As a child I couldn’t fathom why anyone would combine beer with tomato juice – like gross me out. Fast forward to the adult me and this is one of the drinks I crave while sitting on the dock on a hot summer’s day. So with that in mind, I created LB’s (Larry Buckett’s) red-eye, a cross between a classic red-eye and the Canadian classic, the Caesar. Pair it with this salty sweet bacon snack and everyone at the dock will be happy campers – or cottagers.
LB’s red-eye
juice of 1 lime
Caesar rimmer
1 wedge of lime
Ice (4-5 ice cubes per drink)
3-4 dashes tabasco
1-2 dashes of Worchestershire sauce
4 oz tomato juice
12 oz light lager
Garnish: lime, pickles, pepperettes etc..
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Rim your beer glass with lime followed by the Caesar rimmer.
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Squeeze your lime wedge into the glass and add the wedge to the glass.
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Add your ice, tobasco and Worchestershire followed by the tomato juice and give it all a good stir.
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Stream in your beer along the side of the glass. Gently stir with a spoon, garnish and enjoy.
Maple-Chili peanut bacon
10 slices bacon
3 tbsp maple syrup
1/2 tsp chili powder
1/3 cup of finely chopped roasted unsalted peanuts
Preheat oven to 350F
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Line a sheet pan with parchment paper and top with a metal cooling rack.
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Place the bacon strips on the rack and brush each strip with maple syrup. Turn the bacon over and repeat.
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Sprinkle each bacon slice with chilli powder.
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Sprinkle one side of each bacon slice with peanuts and pat down so they will adhere while cooking.
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Place pan on middle rack and cook for 25-35 min. Bacon should look well done but will be tacky and still somewhat pliable.
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Remove from the oven and let the bacon cool slightly before serving.
For a printable version of this recipe click here.