If you drink, don’t drive. Don’t even putt. ~ Dean Martin
It started when I shared this hilarious image on my Facebook page.
For the record, I take no credit for the above images. They are so popular on the Internet that it is impossible to find the original.
My friend Connie Campbell, of Growing, Cooking, Sharing is a consummate, always-inspiring culinary artist and when she saw the image, her creative mind started spinning out recipe ideas. It lead to this. She says you should feel free to adjust the amounts according to your palate.
Oven Braised Rosemary Sweet Vermouth Pork Blade
Serves 4-61 cup dry vermouth or more, depending on thickness of steak 2 small – med red onions or 3 medium shallots 4 or 5 pork blade pork steaks (1/2 inch thick) bone in or boneless salt and pepper 2 tbsp. dried rosemary coconut oil
1. Season pork
2. In a large skillet over medium heat, add coconut oil
3. Cook onions until soft
4. Remove and set aside, add pork to skillet, brown both sides, then remove and place in large roaster
5. Add vermouth to skillet to loosen any brown bits. Add rosemary and onions.
6. Heat through, then pour over steaks, ensuring the steaks are almost covered.
7. Cover and bake in a 325 oven for approx. 1.5 hours or until tender.
8. Alternatively, add pork back to skillet and braise on stove top on low ensuring that the liquid is maintained. Add more sweet vermouth or water as needed. Braise for same length testing for tenderness.
Each month in 2014, I am sharing a calendar page that includes a CWS recipe. Here is March’s!
Click to open up the large version of the calendar page, then right click and save or copy it for yourself. Print it off for your fridge, share it with a friend, post it at your office … etc.
I just ask, if you use it in a document, please use the entire image, so Cooking With Sin gets the credit. Thank you. It is yours to enjoy!
Check out the story from the original recipe “Veal Cutlets Breaded in Paradise.”
Cupcakes: 190g plain flour 1 tsp baking powder ½ tsp salt 200g granulated sugar 113g butter 2 large eggs 50ml Barefoot Moscato 50ml milk Icing: 250g tub of mascarpone cheese, softened 2 tbsp Barefoot Moscato 1 500g pack of icing sugar 1 tsp vanilla extract Shaved chocolate for garnish
1. Preheat oven to 180°C.
2. In medium bowl, whisk flour, baking powder and salt; set aside. In large bowl with electric mixer on medium-high, beat sugar and butter until light and fluffy, about 2 minutes. Add eggs, Barefoot Moscato and milk until just combined.
2. Add dry ingredients; mix until smooth and fluffy. Divide batter evenly into 24 mini cupcake tins. Bake 15 minutes or until toothpick comes out clean. Cool 5 minutes in pan: remove from pan and cool on wire rack.
1. In small bowl with electric mixer on high, beat mascarpone cheese and Barefoot Moscato wine just until smooth.
2. Gradually beat in icing sugar and vanilla until blended. Ice each cupcake with a small amount of icing and garnish with chocolate curls with a sprinkle of icing sugar.
All photos credit of Barefoot Wine and Bubbly.
“I have been instrumental in banning bottled water on the set. It hasn’t gone that well with the crew… so I replaced it with tequila.” ~ Hugh Laurie, star of “House”
This 8 Can Taco Soup recipe was a wonderful discovery. After watching it buzz around Facebook, I decided it was begging for some “sin.” It has my favourite beans – black beans – along with delicious enchilada sauce and I love how flavourful it tastes. So, in keeping with its Mexican roots, I gave it a good shot of tequila.
Carla’s *Sin*ful Twist
While I mostly followed the instructions of the original recipe, I first chopped up a rotisserie chicken breast and sautéed it in the bottom of the soup pot with a bit of oil and a few shots of tequila. It softened the chicken, added a a flavourful zip and helped to quickly shred the meat.
Then I added the rest of the ingredients set the temp on high. In about 15 minutes it was all heated and ready to serve.
A sprinkling of shredded Monterey Jack cheese, a bowl of tortilla chips and yum!