Entree

“King’s Court” Mussels in Wine Broth

Posted on: December 11th, 2012 by Carla Johnson No Comments

“Every father should remember that one day his son will follow his example instead of his advice.” ~ Charles F. Kettering

Roland Zimmermann and his father Josef are excited about the plans for a new store front for their winery, King’s Court Estate Winery. Continually inspired by the techniques and methods of their heritage, it is the spirit of an old castle in the Naha region along the River Rheine called “Castle Ehrenfels” that they are trying to capture with their store in the Niagara Region of Ontario, Canada.

Castle Ehrenfels - photo credit: Wikipedia

The Rheine used to divide Germany and France, so if you travel the river today, every half a kilometer or so, you will see an old fortress or castle. The architecture is awe-inspiring and many of these structures have their own vineyards along the hills leading down to the water front.

Roland Zimmermann

Is wine-making in the blood? You have to wonder. Roland is the 7th generation of Zimmermann vintners. In 1723, Kaiser Wilhelm, the king of Germany enjoyed Roland’s great-great-great-great-grandfather’s wine so much he had several casks delivered to his castle. That day the Zimmermann winery became known as the King’s official winery.

Seven generations later, the Zimmermann wine-making tradition continues both in Germany and across the Atlantic Ocean. Roland has brought many fresh new ideas to the family business and he keeps an eye out for new opportunities.

The King’s Court Iced Pear and Iced Apple wines were new ventures that Roland happened upon by fluke. In the fall of 2002, someone left a bin of apples outside overnight. The next morning, the frozen apples were almost tossed on the field as fertilizer, but thinking about the sweet juice he extracted from frozen grapes to make icewine, he tried pressing the frozen apples and voila!

I asked Roland if he had any advice for other families who work together. The first thing he said was communication is key. It is essential to keep lines open and learn to trust each other. Also, he has found it very helpful to keep some distance, both physically and personally. While their predecessors lived with two and three generation all tucked into one house, Roland and his father have chosen to live in separate homes and it works very well for them.

A week ago, my husband and I visited with Roland at his place. We were there to pick up 30 gift packs of King’s Court Estate Wine for corporate gifts. We enjoyed spending some time with Roland in his tasting room. We kept our visit as short as we could because Roland and his wife were preparing their home for the first of several Christmas gatherings, but he sure appreciated how he took some time to share with us one of his treasures, a bottle of his Lemberger wine.

Roland and his wife truly enjoy entertaining and cooking together. When I asked him about his favourite recipes, he shared this recipe they created. It is made with their Pinot Grigio. He says the sauce is so yummy, you may need extra bread to soak it up when you are done.

Prost!

King’s Court Estate Winery

Mussels in Tomato Sauce

Ingredients:

Makes 2 to 3 servings

2 tablespoons olive oil
2 shallots, finely chopped
2 garlic cloves, crushed
⅔  cup King’s Court Estate Winery Pinot Grigio
1 ½ cups of drained tinned tomatoes (Fresh roma can be used, but must be peeled, seeded, and chopped)
Finely grated peel of one large lemon
2 tablespoons capers, drained and chopped
3 tablespoons chopped fresh parsley
3 lbs fresh mussels, cleaned
Salt and pepper to taste
Crusty bread, such as baguette or ciabatta to serve
 
 

1. In a large saucepan, heat oil. Add shallots and garlic and cook gently until softened. Add wine, tomatoes, lemon peel, capers, and half the parsley. Bring to a boil.

2. To pan, add mussels. Cover and cook over high heat 3 to 4 minutes, or until mussel shells open, shaking pan frequently; discard any mussels that remain closed. Season with salt and pepper. Transfer to large bowls or soup plates, sprinkle remaining parsley over and serve with crusty bread.

*Tip: Highly suggest doubling to serve with more friends and family.

 

  

Carla Johnson Cooking With Sin

Cooking With Sin

How to Make a McD Big Mac at Home

Posted on: July 13th, 2012 by Carla Johnson No Comments

Carla Johnson "Cooking With Sin"

I am from the Two all beef patties, special sauce, lettuce, cheese, pickles, onions – all on a sesame seed bun! generation. Recently MacDonald’s decided to turn an customer inquiry into a how-to video. The ingredients are shared, and they are all very simple, but the amounts are not given.

First, a blast from the 1970′s past.

The customer’s inquiry was about how to make the sauce and the chef shares not only the sauce, but the construction of the whole burger. I know the 2 patties are small, 45.4 g/1.6 oz. each. I always thought the sauce was Thousand Islands dressing!

What is the Sauce that is in a Big Mac?

Curious about the nutritional information? Here is the Canadian site for all McDonald’s menu items.

Here is just the Big Mac info.

Big Mac nutritional information

Okay, so there was no *sin* in this one, but some would say the whole fast-food industry is sinful in its own way. :)

 Carla Johnson "Cooking With Sin"

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“Rickard’s White” Lemon Chicken

Posted on: June 26th, 2012 by Carla Johnson No Comments

Molsons was really supportive at the Kitchener Food & Drink Show this spring and I am very pleased to share one of their recipes here on Cooking With Sin. Great for the BBQ!

“Rickard’s White” Lemon Chicken

Serves Four ● 3 minutes prep ● 15 minutes cook time

INGREDIENTS

  • 4 chicken breast halves, skinned and boned
  • Juice of one lemon
  • 2 oz Rickard’s White (to taste)
  • 1 clove garlic
  • 1 tsp olive oil
  • ½ tsp of dried oregano
  • Pinch of cayenne pepper

THE MOVES

Combine all the ingredients; let them mingle for a while in a glass dish or heavy-duty re-sealable bag. Take chicken breast halves and place in bag. Let marinade at room temperature for 20 minutes. Preheat barbecue on HIGH. Place chicken on the grill, reduce heat to MEDIUM, and cook for 12 minutes, turning once halfway through cooking.

 Carla Johnson "Cooking With Sin"

“Good Neighbour” Gluten-Free Beer Braised Beef

Posted on: January 4th, 2012 by Carla Johnson 2 Comments
“No soldier can fight unless he is properly fed on beef and beer.”
– John Churchill, 1st Duke of Marlborough

Connie & Don Campbell live, eat and cook with passion. They keep busy running a large business and they keep grounded by tending to their farm. They raise their own beef cattle and free range hens, plus they grow their own vegetables and herbs.

Carla Johnson

Connie & Don Campbell

Farming can come with interesting challenges. Recently some of their renegade hens started running a”fowl” of the pen. Connie and Don have not yet figured out the escape route, but a few days ago they found this nest tucked away in another building. 17 days worth of eggs!

Connie and Don often travel, so when they come home they enjoy delicious meals prepared with care and thought. Connie is a wonderful cook who loves to be challenged to improve her skills. She trained at two Culinary Institute of America campuses, one in New York and the other in California. The California campus was in Napa Valley, so she cleverly called it “wine boot camp.”


Six years ago I met Connie and Don for the first time. My husband and I decided to buy rental properties and were pleased to find R.E.I.N. (Real Estate Investment Network). Don is the president of R.E.I.N. He & Connie have been real estate investors for over 25 years and work hard to help educate others who want to do the same and do it wisely.

Recently a new friend moved in to Connie and Don’s neighbourhood. When Connie learned their new friend had to eat gluten-free, she happily took it upon herself to prepare a special gluten-free meal with cuts of their own beef, gluten-free beer and gluten-free flour. It was a fun opportunity to get to know new friends and connect over an exquisite meal.


“Good Neighbour”

 

Gluten-Free Beer Braised Beef


5 slices thick bacon, diced
3 large onions, chopped
2 tablespoons brown sugar
1 tablespoon cider vinegar
salt
black pepper
vegetable oil
3 – 4 lbs. round steak, cut 3/4 inch thick in portion sizes
3 tablespoons all-purpose celiac flour or other gluten-free flour
1 bottle of gluten-free beer, 12 oz.
1 cup gluten-free beef stock
2 teaspoons dried thyme

1. Preheat the oven to 350°F.

2. Cook the bacon until crisp and transfer to paper towels. Set aside.

3. Add onions to drippings and cook over medium heat for 15-20 minutes until soft. Sprinkle brown sugar over onions and increase the heat to medium high and cook for about 8 minutes, until onions are golden.

4. Add vinegar, salt and pepper to the onion mixture and stir briefly. Transfer to a baking roaster.

5. Sprinkle all sides of the beef with salt and flour.

6. Heat oil in a large skillet and brown the beef on both sides. Transfer beef to the roaster and place on top of the onions.

7. Add the beer and stock to the heated skillet and scrape up the browned bits. Reduce the liquid a little, then pour it over the beef in the roaster. Top beef with the bacon and thyme.

8. Place in the oven for approximately 2 hours. After 1.5 hours, check for desired tenderness.

9. Alternate cooking methods:

a) Place in slow cooker for about 8 hours.

b) Braise on the stove-top for about 1.5 hours. More stock or water will be needed.


 

Connie and Don are both avid bloggers.

Connie’s great food blog is  “Growing Cooking Sharing”

Don’s real estate investing blog is “Insights on Canadian Real Estate, Business, Economics and Life“

Connie & Don recently celebrated their 24th wedding anniversary!

All photos above are courtesy of Connie J. Campbell.

Carla Johnson & Don Campbell. When I published my first book “Magnetic Real Estate Photography,” Don, a best-selling author himself, graciously wrote the foreword and shared great publicity tips.

Connie recently introduced me to her friend Anita. Here is Anita’s story & her recipe for “Una Della Famiglia” Limoncello.

If you like this recipe, you’ll probably like Connie’s latest contributions to CWS “Oops I Did It Again” Bouillabaisse & “Not From Your Grocery Story” Icewine Marshmallows.

 

‘Steam Whistle’ Team Cedar Grilling

Posted on: June 24th, 2011 by Carla Johnson 2 Comments

Steam Whistle’s Founding Story

The Steam Whistle story begins in the spring of 1998 when three friends were on a canoe trip in the Ontario heartland. Greg Taylor, Cam Heaps and Greg Cromwell had all been colleagues at one of Canada’s premier microbreweries producing quality beer in the late 1980′s and 90′s – before it was bought out by a national brewer and closed down. As they sat around the campfire, the self-named “Three Fired Guys” dreamed of running their own brewery one day.

They wanted to make a Pilsner that would compete with the best in the world. They wrote a plan and quickly attracted investors with their vision and passion.

Steam Whistle Brewing Enlists Canadian BBQ Champs for Award-Winning Beer-Infused Recipes

 

About Steve Adams & Team Cedar Grilling

Steve has been fueling his passion for real southern barbeque and fusion style cooking for over two decades. “I get my inspiration from the huge melting pot of different cultures, flavours and cooking styles that Canada has to offer”. Dedication and hard work have paid off as Steve has led his competition BBQ team, Team Cedar Grilling to victory for three consecutive years earning the coveted Canadian BBQ Championship title, together with the privilege of representing Canada at the Jack Daniels’ World Championships in Lynchburg, Tennessee.

Steve can often be found at his Muskoka cottage working on new innovative ideas, techniques, and food design in search of barbeque perfection. Two of his ongoing goals are to develop recipes showcasing his sponsors’ products that are used in competition and to share his passion for grilling through BBQ workshops and events.

 

Bacon and Roasted Red Pepper Jalapeno Poppers
Dipped in Steam Whistle BBQ Sauce
by Steve Adams of Team Cedar Grilling

 

12 fresh extra large jalapenos, washed and dried
2 oz (55g) regular or flavoured cream cheese
1/2 roasted red pepper, freshly roasted, peeled and chopped
24 slices of bacon
3 oz (85g) pulled pork, or cooked Italian sausage, peeled and crumbled
wooden skewers toothpicks

1. Mix the cream cheese and roasted red peppers together, set aside

2. Cut jalapenos in half and remove membrane and seeds

3. Use a table knife to gently spread the cream cheese mixture across the jalapeno

4. Top the cheese mixture with pulled pork or crumbled sausage

5. Wrap one piece of bacon over the top and spiral it down the side to the bottom of the jalapeno inserting toothpicks and securing the bacon as you go

6. Cook over direct heat for about 30 – 50 minutes on preheated barbecue at about 300°F (150°C) until bacon is cooked and cheese is bubbly.

Steam Whistle BBQ Sauce

2 teaspoons (10ml) Worcestershire sauce
1 teaspoon (5ml) chili powder
1 teaspoon (5ml) dried mustard
1 teaspoon (5ml) onion powder
1 teaspoon (5ml) garlic powder
1/2 teaspoon (2ml) fresh ground pepper
1/2 teaspoon (2ml) ground coriander seed
1/4 teaspoon (1ml) cinnamon
1/4 teaspoon (1ml) ground allspice
1/4 teaspoon (1ml) cayenne pepper

1. Combine all ingredients in a saucepan.

2. Bring to a boil and simmer uncovered, stirring for 20 minutes.

3. Refrigerate unused sauce.


Fire Grilled Pizza
by Steve Adams of Team Cedar Grilling

Steve’s Pizza Dough

2 1/4 teaspoons dry yeast
1/2 teaspoon brown sugar
1 cup warm water
1/2 cup Steam Whistle Pilsner (110°F)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour
2 tablespoons olive oil

1. In a large bowl, dissolve the yeast, brown sugar, in 110°F water & beer and let sit for 10 minutes.

2. Stir the salt and oil into the yeast solution.

3. Mix in 3 cups of the flour.

4. Turn dough out onto a clean, well-floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a bowl well-coated in olive oil, and cover with a cloth. Let the dough rise until double; this should take about 1 hour.

5. Punch the dough down, and form a tight ball. Allow the dough to relax for a minute before rolling out into desired size.

6. Add Steve’s Pizza Sauce and your own favourite ingredients.

7. Preheated BBQ and pizza stone to 500-700°F.

8. Bake pizzas until the cheese and crust are golden brown, about 6 -10 minutes. Serve with Steam Whistle Pilsner.

Steve’s Pizza Sauce

10 small fresh ripe plum tomatoes or 1 can crushed tomatoes
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon onion flakes
1/2 teaspoon fresh ground pepper
1/4 teaspoon anise seed
Pinch cayenne pepper
 

1. Add all ingredients into sauce pan.

2. Mash tomatoes with potato masher.

3. Bring mixture to a boil.

4. Simmer uncovered for about 10 minutes.

5. Pick out tomato skins.

6. Reduce mixture to desired consistency.

*Steve’s Tip: If you are making this sauce recipe on the BBQ, fire roast the tomatoes over high heat until the skins split. Continue with the recipe.


Smoked Picnic Chicken
by Steve Adams, Team Cedar Grilling

12 chicken thighs
BBQ Rub
Steam Whistle Killer BBQ Sauce
12 pieces 12” x 12” heavy duty foil
1/2 cup soaked wood chips (optional)

1. Preheat BBQ to 375°F.

2. Lightly sprinkle rub on both sides of chicken thighs.

3. Place wood chip foil package over direct heat source.

4. Cook thighs skin side up over indirect heat for 35 minutes.

5. Remove chicken from grill.

6. Dip each leg completely in Killer BBQ sauce; place thigh skin side down on a piece foil and fold to seal. (Discard the remaining sauce)

7. Cook the foil packages over indirect heat for 25 minutes.

8. Rest chicken foil packages for at least 10 minutes before opening. Can be served in foil packages with the juices and sauce.

BBQ Rub

2 tablespoons Turbinado sugar
1 tablespoon kosher salt
2 tablespoons paprika
1 tablespoon fresh ground pepper
2 teaspoon seasoning salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon cayenne pepper
Steam Whistle
 
 
 

Steam Whistle Killer BBQ Sauce

1 bottle Steam Whistle Pilsner
2 cups ketchup
1/4 cup brown sugar
1/4 cup white vinegar
3 tablespoons honey
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon dried mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground coriander seed
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper (double for X hot)
 

Steam Whistle Brewing Enlists Canadian BBQ Champs for Award-Winning Beer-Infused Recipes

(Toronto, ON May 18, 2011) – Nothing says summer like BBQ & Beer, and what better marriage than Canadian BBQ Champions paired with Canada’s Premium Pilsner. In 2006, Steve Adams, leader of Team Cedar Grilling approached Steam Whistle Brewing about partnering together when he took his competition BBQ Team to that season’s BBQ Festivals and championships.

Team Cedar Grilling was looking for the best beer to pair with their creations as well as use this key ingredient in winning recipes, and had their eye on Steam Whistle Pilsner for its all natural ingredients and perfect balance of malty sweetness and hoppy bitterness that offered a clean, refreshing taste. The result is a collection of delicious barbeque recipes that either include or pair exceptionally well with Steam Whistle Pilsner.

Visit http://www.cedargrilling.com/recipes.htm

About Steam Whistle

Steam Whistle, an independent brewery housed in Toronto’s historic John St. Roundhouse, has a passionate focus of making just one beer of exceptional quality that Canadians can be proud of. They brew their refreshing Pilsner with traditional brewing methods and only four, natural (GMO-free) ingredients. Steam Whistle Pilsner is packaged in signature green glass bottles, cans and draught and is shipped fresh across Ontario, Alberta and BC to Beer and Liquor Stores as well as licensed bars & restaurants.

Steam Whistle welcomes more than 100,000 visitors to the brewery each year to the on-site retail store, for a tour, or to attend one of the many on-site events, concerts and art shows. Highly awarded for its premium beer, its business success, community support and environmental practices, Steam Whistle Pilsner is now one of the top selling premium beer brands in Canada. To learn more about what they do really, really well visit www.steamwhistle.ca

Become their fan on Facebook www.facebook.com/SteamWhistle

Follow them on Twitter http://twitter.com/steamwhistle

 

Tasting Notes for Steam Whistle Pilsner

Steam Whistle Pilsner offers the style and flavour of the great Pilsners of Europe, yet is brewed fresh locally at their independent, Canadian Brewery. Crafted under the watchful eye of their Czech-born Brewmaster, this golden-coloured Bohemian Pilsner is characterized by a floral hop aroma, sweet graininess with distinctive grassy notes, and balanced by a clean, crisp finish and pleasant lingering bitterness. When pouring this refreshing lager, expect soft, rising foam and a smooth drinking experience. Best stored and served 4-8° Celsius.

www.SteamWhistle.ca

Check out their great site. Learn about their Green Initiatives, take a look at their Vintage Vehicles, take the Virtual Tour of their brewery and lots of other fun stuff!


If you are a craft beer fan, you’ll love

Black Oak “Anything-For-An-Excuse-to-Use-My-Blow-Torch” Crème Brûlée.