FORGE Caesar Mix – Steakhouse Edition

🔥 “FORGE Caesar Mix – Steakhouse Edition” (Clamato-style with your signature punch)

This is where things get interesting—because FORGE isn’t just heat… it’s depth, smoke, and steakhouse attitude. You’re basically turning a Caesar into something that feels like it belongs beside a prime rib.

🧂 FORGE Caesar Mix Base

2 cups tomato juice

¾ cup clam juice

1 tbsp fresh lemon juice

1 tsp Worcestershire sauce

½ tsp soy sauce

½–1 tsp celery salt

½ tsp onion powder

½ tsp garlic powder

1 tsp sugar

🔥 The FORGE Twist

1–1½ tsp FORGE spice

½ tsp smoked paprika (boosts that grilled vibe)

¼–½ tsp cayenne (depending how aggressive you want it)

½ tsp prepared horseradish

1–2 tsp hot sauce (Frank’s-style still works great)

👉 If your FORGE already leans smoky + peppery, you can ease off the cayenne and paprika.

🧪 Flavor Boosters (Highly Recommended)

Splash of pickle juice (this hits hard with FORGE)

Tiny pinch of MSG (makes it taste “commercial” in a good way)

Few drops liquid smoke (careful—this gets strong fast)

🥄 Instructions

Mix, chill 1–2 hours, then taste and adjust:

Needs more bite → lemon + FORGE

Needs more body → clam juice

Too aggressive → tomato juice

🍹 “FORGE Caesar” Build

Rim glass with FORGE + celery salt mix

Ice + 1 oz vodka

Top with FORGE Caesar mix

Garnish ideas that scream your brand:

Crispy bacon strip

Pepperoni stick

Pickled beans or asparagus

Grilled steak bite on a skewer (this is 🔥 for photos)

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Mitch & Tonya’s Spice Cabinet

Knockoff Mott's Extra Spicy Clamato Juice

🌶️ Homemade “Extra Spicy Clamato” (Mott’s-style knockoff)

You can get very close to Mott's Extra Spicy Clamato at home—and honestly, you can dial it in even better for your own heat tolerance.

🧂 Base Ingredients (the “Clamato core”)

2 cups tomato juice (low sodium if possible)

¾ cup clam juice (this is key—don’t skip)

1 tbsp fresh lemon juice

1 tsp Worcestershire sauce

½ tsp soy sauce

1 tsp celery salt

½ tsp onion powder

½ tsp garlic powder

1–2 tsp sugar (balances acidity like the real stuff)

🔥 “Extra Spicy” Kick (this is where most recipes fall short)

1–2 tsp hot sauce (Frank’s = classic Canadian Caesar vibe)

½ tsp cayenne pepper

¼ tsp black pepper

½ tsp horseradish (this is the secret weapon)

Optional: a few dashes tabasco-style vinegar hot sauce for sharp heat

🧪 Optional “Closer to Store-Bought” Tweaks

Tiny pinch of MSG (seriously—this mimics that commercial umami punch)

Splash of pickle juice or olive brine (adds that savory edge)

Dash of smoked paprika for depth

🥄 Instructions

Whisk everything together really well.

Chill for at least 1–2 hours (flavour improves a lot after resting).

Taste and adjust:

Too flat → more lemon + celery salt

Too spicy → add tomato juice

Not “Clamato enough” → add more clam juice

🍹 How to Use It (Caesar-ready)

Rim glass with celery salt

Ice + 1 oz vodka

Top with your homemade mix

Garnish with celery, pickles, or even a strip of bacon

⚠️ Honest Reality Check

The bottled version has a very specific processed taste (thanks to stabilizers and flavor extracts), so this won’t be a perfect clone—but flavor-wise?

This gets you about 90–95% there, and usually tastes fresher and punchier.

Homemade Turtles

This is an easy treat that takes only a few moments to make.

Homemade Turtles

Ingredients

Mini Pretzels Twists

Rollo Chocolate Bar

Pecan halves 

Directions

Heat your oven to 200 F and line a cookie sheet with parchment paper.

Put 1 Rollo chocolate bar piece on top of 1 mini Pretzel. 

Heat for 20 minutes. 

Put one pecan half into the Rollo.  Be careful as the caramel center of the Rollo is going to hot.

Let cool.

Comments and suggestions are ALWAYS welcome. 

Sausage & Chicken Penne in Rose Sauce

Here’s a solid sausage & chicken penne in rose sauce that lands in that creamy, slightly tangy, restaurant-style zone without being complicated.

🍝 Sausage & Chicken Penne in Rose Sauce

🛒 Ingredients (serves 4–6)

Protein

2 chicken breasts (or 3 small), sliced into bite-size strips

2–3 Italian sausages (mild or hot), casings removed and crumbled

Pasta

400 g penne (about 1 standard box)

Sauce

1 tbsp olive oil

1 tbsp butter

1 small onion, finely diced

3–4 cloves garlic, minced

1 tsp chili flakes (optional, but recommended)

1 tsp Italian seasoning

1/2 tsp black pepper

1 can (796 ml / 28 oz) crushed tomatoes

1 cup heavy cream (or 18% cooking cream for lighter version)

1/2 cup grated Parmesan cheese (plus more for serving)

Salt to taste

Optional upgrades

Fresh basil or parsley

Splash of white wine (1/4 cup)

1 tsp sugar (if tomatoes taste sharp)

👨‍🍳 Instructions

1. Cook the pasta

Boil penne in well-salted water until just al dente

Reserve 1 cup pasta water before draining

2. Brown the meats

Heat olive oil in a large pan

Cook sausage first until browned and slightly crispy

Add chicken and cook until golden and fully done

Remove both and set aside

3. Build the base

In the same pan, add butter

Sauté onion until soft (3–4 min)

Add garlic, chili flakes, Italian seasoning

Cook 30–60 seconds until fragrant

4. Make the tomato base

Pour in crushed tomatoes

Simmer 8–10 minutes, stirring occasionally

Season with salt, pepper, and optional sugar

5. Turn it into rose sauce

Lower heat

Stir in cream slowly

Add Parmesan and mix until smooth and silky

If too thick, loosen with a bit of pasta water

6. Combine everything

Add chicken + sausage back into sauce

Toss in cooked penne

Stir until fully coated and glossy

7. Finish & serve

Taste and adjust salt/pepper

Top with extra Parmesan and fresh herbs

🔥 Pro Tips (this is where it levels up)

Let the sausage get real colour—it drives most of the flavour

Don’t boil the cream hard; just gentle heat

A tiny splash of pasta water is the secret to that clingy restaurant texture

If you want it “Cape Breton bold,” add a pinch of smoked paprika or chili oil at the end

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Tonya’s Fix 90 minute oven baked ribs COAL + FORGE

Yeah — 90 minutes is tight for traditional ribs, but we can absolutely get you tender, flavorful, “close enough to slow-cooked” ribs with a smarter approach.

We’re going to cheat the time without sacrificing your COAL + FORGE flavor.

🔥 Tonya’s Fix: 90-MINUTE OVEN RIBS (COAL + FORGE)

Fast. Sticky. Still hits hard.

🛒 YOU’LL NEED:

1 rack pork ribs (baby back preferred for faster cook)

1–2 tbsp COAL BBQ seasoning

1 tsp FORGE BBQ seasoning

1 tbsp brown sugar

1 tbsp oil or mustard

2–3 tbsp water (for steam assist)

Optional: BBQ sauce

👩‍🍳 WHAT TO DO:

1️⃣ CUT THE RACK (THIS IS THE TIME HACK)

Cut ribs into 2–3 rib sections

👉 More surface area = faster cook + more flavor

👉 This is the difference between 3 hours and 90 minutes

2️⃣ REMOVE MEMBRANE (STILL MATTERS)

Quick pull — takes 30 seconds

Still worth it

3️⃣ BINDER + SEASON HARD

Light coat oil/mustard

Heavy COAL

Light FORGE

Sprinkle brown sugar

Don’t be shy — shorter cook = needs stronger seasoning upfront

4️⃣ HIGH-HEAT FOIL COOK (THE ACCELERATOR)

Put ribs in foil with:

2–3 tbsp water (or apple juice if you’re feeling fancy)

Wrap tight

Bake at 325°F (165°C) for 60 minutes

👉 This steams + tenderizes fast

5️⃣ UNCOVER + BUILD THE CRUST

Remove from foil

Drain liquid

Optional:

Brush BBQ sauce

Light hit of FORGE

Back in oven at 425°F (220°C) for 20–25 minutes

👉 This is where you fake the “low & slow” finish

6️⃣ BROIL FINISH (DON’T WALK AWAY)

2–5 minutes under broiler

You want:

Sticky glaze

Charred edges

“These shouldn’t be this good this fast” look

7️⃣ REST (SHORT BUT IMPORTANT)

5 minutes

💡 TONYA TIP:

“If you’re in a rush… cut them smaller and season louder.” ❤️

⚠️ REAL TALK:

These won’t be competition ribs…

…but they’ll be:

Tender ✔

Juicy ✔

Flavor-packed ✔

Gone in 10 minutes ✔

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