Entree Archive - Cooking With Sin

# Entree

## “Home Alone” Zucchini Quiche with White Rye

Posted on: October 27th, 2015 by Carla Johnson No Comments
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My husband and I are usually pretty good to each other, but we sure can be bad influences on each other when it comes to food. He loves salty, fatty. I love sweet, chocolatey. He taught me to love potato chips and I taught him to love handfuls of chocolate – preferably dark chocolate.

Funny thing is, when he goes away I eat very healthfully. A few weeks ago he was gone for several days and I found this quiche recipe. It grabbed my attention because I had zucchini in the fridge needing to be eaten. It had an Italian lean to it so I wanted to mix in some grappa, but I went a delicate white rye distilled right here in Ontario. I added it to the onions while they were browning, along with some balsamic vinegar. I thought the red onions were a nice contrast to the green zucc. Plus, who doesn’t love to caramelize their onions!

The further Canadianize this recipe, I fried bacon instead of pancetta and used ready-made pie pastry. Plus I used Parmigiano-Reggiano instead of the grana Padano cheese and baked it at 400°C for 40 minutes.

Source: http://www.italianfoodforever.com/2015/06/caramelized-onion-zucchini-pancetta-quiche/

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## Happy Valentine’s Chocolate Stout Ribs

Posted on: February 14th, 2015 by Carla Johnson No Comments
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You must agree you can never get enough chocolate this time of year. Chef Janet Craig, the contributor our “Who Let the Dog Out” series of recipes has found another way to work it into your Valentine’s Day. She likes to use Young’s Double Chocolate Stout and I see that Black Oak Brewery just released their Triple Chocolate Cherry Stout, so there are some great options for you to choose from.

# Happy Valentine’s Beef Short Ribs

4 lbs beef short ribs

1 cup seasoned flour (salt, pepper, paprika)

¼ cup oil

2 large onions sliced

2 large cloves of garlic

2 tsp thyme

1 bottle of Chocolate Stout

1. Dredge ribs in the flour (or use a bag to dust them). Brown on all sides in the oil.
2. Place onions, garlic & thyme in crock-pot and place ribs on top.
3. Cover with beer and cook 6-8 hours.
4. Take fluid out and skim off fat. It can be thickened with slurry of cornstarch & water or a roux of flour & butter. Bring to a boil until thickened.
5. Serve with horseradish mashed potatoes. Love is in the air!

#### Love is in the air!

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## Cooking With Sin 2014 Calendar – September

Posted on: September 6th, 2014 by Carla Johnson No Comments
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Each month in 2014, I am sharing a calendar page that includes a CWS recipe. Here is September’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 with the original recipe:

“Ci Vediamo” Spezzatino

@Carla_Johnson

## Ted Reader’s Fluffer Nutter Pork Chops

Posted on: August 5th, 2014 by Carla Johnson 2 Comments
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> “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

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!

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!”

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

# Fluffer Nutter Pork Chops

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

### Bourbon Peanut Butter Paste

Mix together:

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

### Star Anise Syrup

2 ounces each of:

Heat gently, cool and rest for 24 hours to infuse

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.

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.

Photo credit Ted Reader: Fluffer Nutter Pork Chops on 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
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## Cooking With Sin 2014 Calendar – August

Posted on: August 1st, 2014 by Carla Johnson No Comments
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Each month in 2014, I am sharing a calendar page that includes a CWS recipe. Here is August’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 with the original recipe

Birthday Beer Can Chicken

@Carla_Johnson
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