Bourbon

Ted Reader’s Fluffer Nutter Pork Chops

Posted on: August 5th, 2014 by Carla Johnson No Comments

“How well I remember my first encounter with The Devil’s Brew. I happened to stumble across a case of bourbon – and went right on stumbling for several days thereafter.” ~ W. C. Fields

Carla Johnson author Cooking With Sin

If you know Ted Reader, you know he is one of a kind. One of a kind. Born in small town Ontario, Canada, he now lives large and cooks large all over Canada and the U.S. I was introduced to him through my great friend Rhonda Avey Hufnagel of Screech fame.

He loves trying new food combinations and often adds “sin” – especially bourbon – to his dishes.  Recently Ted spent time in Dawson City, Yukon, where he experienced the quintessential Yukon ritual Sourtoe Cocktail. It is a drink with a real mummified human toe in it. As you drink, the toe must touch your lips and you then join the exclusive Sourdough Cocktail Club. Yup, Ted’s in the club!

Carla Johnson author Cooking With Sin

Photo credit Ted Reader: Fluffer Nutter Pork Chops on Cooking With Sin

When he posted his Fluffer Nutter recipe on Facebook, I knew it had to be featured here. Jumbo marshmallows with pork chops? Only Teddy would think of that! Thank you Ted for taking us far outside the culinary “box” and letting me share your remarkable recipe. Try these chops and you will agree with Ted when he says, “It be tasty!”

Carla Johnson author Cooking With Siin

Photo credit Ted Reader: Fluffer Nutter Pork Chops on Cooking With Sin

Fluffer Nutter Pork Chops

 

Pork chops
Super jumbo marshmallows
 
Carla Johnson author Cooking With Sin

Photo credit Ted Reader: Fluffer Nutter Pork Chops on Cooking With Sin

Bourbon Peanut Butter Paste

Mix together:

2 tbsp.                  Kraft Natural Smooth Peanut Butter
splash                   bourbon
1 tbsp.                  apple butter
1 tsp.                     honey
Pinch                     cayenne pepper
 
Carla Johnson author Cooking With Sin

Photo credit Ted Reader: Fluffer Nutter Pork Chops on Cooking With Sin

Star Anise Syrup

2 ounces each of:

Maple syrup
Honey
Star anise

Heat gently, cool and rest for 24 hours to infuse

Carla Johnson author Cooking With Sin

Photo credit Ted Reader: Fluffer Nutter Pork Chops on Cooking With Sin

1. Season Pork Chops with salt and pepper. Grill over medium heat about 400°F

2. After you flip the chops spread the peanut butter paste over top.

Carla Johnson author Cooking With Sin

Photo credit Ted Reader: Fluffer Nutter Pork Chops on Cooking With Sin

3. Lay a slice or two of marshmallows. Close grill lid until marshmallow is golden and soft.

4. Drizzle with star anise syrup. Serve immediately.

Carla Johnson author Cooking With Sin

Photo credit Ted Reader: Fluffer Nutter Pork Chops on Cooking With Sin

Carla Johnson author Cooking With Sin

Photo credit Ted Reader: Fluffer Nutter Pork Chops on Cooking With Sin

In love with Ted’s cooking yet? Check out his other recipe here on Cooking With Sin “Super Bowl Planked Twinkies.”

 

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


 

Bourbon Sauces

Posted on: March 9th, 2014 by Carla Johnson No Comments

After sharing her Vermouth Pork Blade recipe on the last post, Connie found these recipes in a Jim Beam Bourbon Culinary Collection cookbook she had. I have to say they look wonderful.

Enjoy!

Cooking With Sin Bourbon Sauces Jim Beam Connie Campell

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

*Sin*cere Season’s Greetings!

Posted on: December 23rd, 2011 by Carla Johnson No Comments

Wishing You and Yours a Peace-Filled Holiday.

May Goodwill and Blessings Fill Each of Your Days!

~ Carla

 

To help you celebrate, here is a collection of links to several great recipes I hope you and your loved ones will enjoy.

Instead of store-bought egg nog, try one of these:

Pretending to be Tipsy” German Eierlikor
Wedding Pudding” Dutch Advokaat
Hand Made” Egg Nog
 

Easy Apps:

We Are Family” Rye Bread ‘n Brie & Fondue
Goddess Supper” Potted Cheese
 

Saucy Sauces:

Comfort & Joy” Cranberry Sauce
Father & Son” Bourbon Sautéed Mushrooms
“A Little Leftover” Wine Jelly
 

One-of-a-Kind Salads:

Pork Ninjas” Salad Dressing
Poverty Line” Potato Salad
Stuck on Reduction” Watermelon Salad
 

*Sin*-ful Side Dishes:

Comfort of Home” Sherry Potatoes
Proud Mary” Fried Green Tomatoes
 

Distinctive Desserts:

Pumpkin Pie in the Great Outdoors
Thank You” Chocolate Cupcake Bombs
Fight Night” Kahlua Cookie Cake
Milk & Cookies for the “Real” Santa
 

The-Morning-After Breakfasts:

Sisterhood” Maple Rum Crepes
Working Past Midnight” French Toast

 
 
“Blessed is the season which engages the whole world in a conspiracy of love.”
- Hamilton W. Mabie

“Father and Son” Bourbon Sautéed Mushrooms

Posted on: March 9th, 2011 by Carla Johnson 2 Comments

What was silent in the father speaks in the son, and often I found in the son the unveiled secret of the father.”  ~ Friedrich Nietzsche

When John De Monte thinks of his dad he remembers the gourmet meals, the killer steaks he did year-round on the barbeque and the neighbourhood specialty, his legendary burgers. His dad was his inspiration.

As a child, John remembers his parents, Dante and Elvira, hosting great feasts where they welcomed a large cast of guests. He credits his Italian heritage for his parent’s love of food and gatherings. They would invite the aunts and uncles and cousins along with friends and neighbours. There was always lots of people and lots of food.

In the summer the his dad, Dante, would fire up the barbeque and do up a large stack of burgers and grilled vegetables for everyone. In the winter he would make umido. Umido means stew in Italian and his was made with chicken, sausage and tomato sauce. It was incredible! He would organize the children, John along with his 4 sisters and 2 brothers, to stir up a big pot of cornmeal and water. They had to take turns stirring the pot until it became a very thick polenta that was served with the umido. Elvira loved to stuff the polenta with cheese and then serve the umido poured over top.

Dante loved cooking so much and recognized John’s talent that he encouraged John to study in Switzerland to become a chef. John had other ambitions when he was young, but has often wondered if it might have been good advice.

Today, John loves to cook. He especially enjoys getting together with friends and feeding them. He now adds Parmesan cheese to his dad’s burger recipe (1/4 cup per pound of meat) and he makes a terrific cheese sauce. One evening when he was sautéing mushrooms a television chef suggested adding cognac, but he wanted to try Bourbon instead. He’s so glad he did. The bourbon brings out the woodsy flavour of the mushrooms and creates almost a maple flavour.

Gordon Ramsey is John’s favourite celebrity chef. He loves his passion and finds his brutal honesty refreshing. John thinks it would be fun to cook a meal for him sometime and get him to critique it. He believes an evening with Gordon Ramsey would make him a much better cook and they would have an awesome time together.

It’s been a year since Dante has passed away and John misses him dearly, but the spirit carries on. John and his son, James, often cook together and inspire new food ideas in each other. Following in the footsteps of his father and his grandfather, James is turning out to be the next generation of De Monte chefs. Recently John and James were making chicken parmesan and James suggested adding nutmeg to the tomato sauce. It was brilliant! Maybe John’s son is thinking about studying in Switzerland to become a chef.

Father and Son” Bourbon Sautéed Mushrooms

1 tablespoon butter
2 tablespoons extra virgin olive oil
2 cups sliced button mushrooms
1 oz bourbon
Parmesan cheese

1. Melt butter in olive oil.

2. Sauté the mushrooms in the butter and olive oil. Drop small hand fulls of the mushrooms in the middle of the pan in the oil and butter and once they are soft, push the them to the side and add another small handful in the middle. repeat process until all your mushrooms are nicely sautéed.

3. Pour the bourbon in the middle of the pan and mix with the mushrooms, letting the mushrooms absorb the wonderful sweet flavor of the bourbon.

4. Remove from heat and place in a serving dish and sprinkle generously with Parmesan cheese.