Tabasco is no stranger to us Canadians. Whether it be lathering it on your favourite breakfast food, or dashing on top of your favourite spicy wings, Tabasco hot sauce has a long history and its taken us on a world of adventure.
Tabasco is partnering up with some of our favourite Canadian restaurant chains to kick off summer with their iconic hot sauce! Best of all, they’re not keeping any of their brunch recipes a secret. So, if you’re planning on visiting the participant food spots: Ricky’s All Day Grill, The Pickle Barrel, Sunset Grill and Cheese Curds, here are a few recipes you got to try at home.
See Also: Pasta Chips Are The Newest Food Trend — Here’s How To Make Them>>>
Ricky’s Crab Cakes
INGREDIENTS:
Crab Cakes:
2 lbs (907 g) crab meat
2 large eggs
4 Tbsp. (60 mL) mayonnaise
2 Tbsp. (7 g) panko breadcrumbs
½ Tbsp. (5.5 g) Cajun spice
1 freshly squeezed lemon
½ tsp. (2.84 g) salt
1 oz. (28. g) garlic, minced
4 oz. (113 g) pepper mix, diced finely
4 oz. (113 g) red onions, diced finely
4 oz. (113 g) piquante peppers, diced finely
4 oz. (113 g) celery, diced finely
Your favourite TABASCO® Sauce, to taste
Breading:
6 cups (354 g) panko breadcrumbs
½ Tbsp. (1.9 g) parsley, chopped
1 cup (132 g) all-purpose flour
2 cups (500 mL) liquid egg (for egg wash)
METHOD:
| 1. In a bowl, combine all the ingredients for the crab cakes and mix well. Place crab mix into the fridge for 5 minutes to set. 2. Form the mixture into 2 oz. cakes of approximately ½ inch thickness. Place back into the fridge to set for 5 minutes. 3. Lay out three medium bowls on your counter for the breading: In the first bowl, place 4 cups of panko breadcrumbs (reserve 2 cups to add as needed) and add ½ of chopped fresh parsley. In the second bowl, place the flour. In the third bowl, place the liquid eggs. 4. Dip each crab cake into the flour first, one at a time. Cup each crab cake in the palm of your hand and lightly press the flour onto the cake. Place each cake on the parchment lined tray. 5. Once all cakes have been floured, using a slotted spoon, dip one at a time into the egg wash. Lightly shake off excess egg wash, and then place into the panko breadcrumbs. Cup each crab cake in the palm of your hand and lightly press the breadcrumbs onto the cake. This method will ensure breading sticks to crab cakes. You will need to sift the panko breadcrumbs to get rid of clumps and add more breadcrumbs and parsley as needed. 6. Place each breaded crab cake on a parchment lined tray and refrigerate for 2-3 hours to set. 7. After the crab cakes have set, fry them in oil. Enjoy with a salad or use them to create our Crab Cake Benny with our TABASCO® Chipotle hollandaise sauce. |
Ricky’s Shrimp PO’BOY Sandwich
INGREDIENTS:
8 Buffalo prawns
1 Gloria bun
TABASCO® Chipotle Sauce, to taste
4 Tbsp. (60 mL) remoulade sauce
2 oz. (57 g) shredded lettuce
2 tomato slices
6 – 8 pickle slices
1 Tbsp. (15 mL) maple hot sauce
METHOD:
1. Cook Buffalo prawns in the fryer for 2.5 minutes.
2. Place the bun on a pan and place in combi oven for 1 minute (just until the edges start to toast and turn light golden brown).
3. Add TABASCO® Chipotle Sauce to the remoulade and evenly spread over the bun, place the shrimps and layer in this order: lettuce, tomato and pickle slices.
4. Zig zag more remoulade sauce over the shrimp and veggies and drizzle maple hot sauce over the shrimp.
7. Close the sandwich and cut on a diagonal and enjoy!
Sunset Grill Guacamole Sandwich
A juicy 4 oz sausage patty breakfast sandwich with melted cheddar cheese, two eggs, guacamole and a splash of TABASCO® Original Red Sauce on a toasted brioche bun. Served with home fries and veggies & dip.
INGREDIENTS:
• 1 brioche bun
• 1 oz (30 mL) guacamole
• 2 eggs, fried
• 4 oz (113 g) sausage patty
• ½ oz (15 mL) Cheddar cheese, melted
• ½ oz (15 mL) Swiss cheese, melted
• ½ Tbsp. (7.5 mL) TABASCO® Original Red Sauce
METHOD:
1. Toast bun and place open-faced on plate. Place sausage patty with melted cheeses on the bottom bun, then the eggs.
2. Spread guacamole on the top bun along with TABASCO® Original sauce. Serve with 4oz of home fries, one cucumber stick, one carrot stick and one pack of ranch.
Enter To Win The Break Free Contest
From now until August 30, 2021, participants can also enter to win one of 56 $100 restaurant gift cards. To participate:
- Take a photo of your ice-cold Caesar (made at home or purchased at a restaurant) raised in a toast to being able to hang with friends and loved ones again.
- Post the photo to Instagram or Facebook with the hashtag #breakfreesummer.
- Tag one of the four participating restaurants, for a chance to win a gift card at that location.
Need Some Caesar Inspo? Here Are Some Tabasco-Infused Drinks!
Hot Dog Caesar
- 1 lime wedge
- Celery salt, to taste
- 1 ½ oz. Crystal Head Vodka
- ¼ – ½ tsp. (1.25 – 2.5 mL) TABASCO®
Sauce (or to taste) - ½ oz. pickle juice
- ½ tsp. (2.5 mL) Worcestershire sauce
- 5 oz. ClamatoTM
Method: Rim a glass with fresh lime and celery salt. Add Crystal Head Vodka, TABASCO® Sauce, pickle juice, mustard, Worcestershire sauce and Clamato. Stir to mix and garnish with a sidecar of dill pickle and ketchup chips, or a mini hot dog if you prefer.
East Coast Caesar
- 1 lime wedge
- Celery salt, to taste
- 1 ½ oz. Canadian Whisky
- .5 – 1 tsp. (2.5 – 5 mL) TABASCO®
Chipotle Sauce - ¼ oz. maple syrup
- 2 tsp. (10 mL) Worcestershire sauce
- 5 oz. ClamatoTM
- 1 slice bacon, for garnish
- 3-5 cheese curd, for garnish
Method: Rim a glass with fresh lime and celery salt. Fill with ice and add Canadian whisky, TABASCO® Chipotle Sauce, ¼ oz. maple syrup, Worcestershire sauce and Clamato. Stir to mix. Garnish with a slice of cooked bacon wrapped around several cheese curds and secured with a skewer.
West Coast Caesar
- 1 lime wedge
- Chinese Five Spice, to
- 1 oz. gin
- ½ oz. sake
- ½ – 1 tsp (2.5 mL – 5 mL) TABASCO®
Green Jalapeño Sauce - 1 oz. celery and cucumber puree**
- 5 oz. ClamatoTM
- 1 cucumber maki or 1 cucumber
spear, for garnish - 1 slice bacon, for garnish
• 3-5 cheese curd, for garnish
Method: Rim a glass with fresh lime and Chinese Five Spice (or sea salt). Fill with ice and add gin, sake, TABASCO® Green Jalapeño Sauce, celery and cucumber puree and Clamato. Stir to mix and garnish with a cucumber maki, or a cucumber spear.
*Optional: substitute with sea salt.
**To make the puree: peel and chop one cucumber and three celery stalks. Blend in a blender and strain through a sieve for 10-20 minutes, pressing down to extract juices. Discard solids and reserve juice. Keep chilled.
For more information on #BreakFreeSummer contest and recipes, visit tabascosauce.ca/breakfree.
