Recipes With Spirits

Cooking With Sin 2014 Calendar – November

Posted on: November 6th, 2014 by Carla Johnson No Comments

Each month in 2014, I am sharing a calendar page that includes a CWS recipe. Here is November’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!

Carla Johnson Cooking With Sin Calendar 2014

Cooking With Sin author Carla Johnson

Check out the story with the original recipe:

Sugar Plum Sisters’ Strawberry & Lemon “Short” Cake

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

Maple Whisky Cookies “Ya huh!”

Posted on: September 8th, 2014 by Carla Johnson No Comments
Carla Johnson author Cooking With Sin

I believe the photo credit goes to Crown Royal.

Ted Reader’s Fluffer Nutter Pork Chops

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


 

Cooking With Sin Goes Lite – Salsa Fuego con Tequila

Posted on: July 30th, 2014 by Carla Johnson No Comments

“Tequila, firebug in the house of good taste; O tequila, savage water of sorcery, what confusion and mischief your sly, rebellious drops do generate!” ― Tom Robbins, Still Life with Woodpecker

Let me share another recipe from my healthier-but-still-sinful regimen.

It may not make a difference, but I think pairing your “sin” with the cultural roots of the recipe makes sense. So, I thought I’d try making a salsa flambéd with tequila. It was delicious. Plus, we just got back from a holiday in Dominican Republic and I’m enjoying my freshened up Español. In case you don’t know, “Salsa Fuego con Tequila” means Fire Salsa with Tequila.

With the carbs and sugars reduced in my diet, I have found myself turning up both the flavours and the heat. A few snappy jalapeños sure help make a meal more interesting and every salsa needs a good shot of fresh cilantro.

Carla Johnson author Cooking With Sin Goes Lite Light

Lite Salsa Fuego con Tequila

 
1 tablespoon olive oil
5 small tomatoes (I used brownish Kumatos)
6 green onions
12 cloves garlic, skin on
4 jalapeno peppers
1 sweet pepper, cut into large pieces
2 ounces 100% agave tequila
1 large, fresh avocado, chopped
1/3 cup fresh cilantro, chopped
salt
 

1. Place the tomatoes, onions, garlic and peppers in a large non-stick pan (with a tight-fitting lid on stand-by) and drizzle with olive oil. Gently cook/fry the vegetables for approximately 5 minutes to soften.

2. Splash the tequila over the vegetables and light. Flambé the entire pan, turning each vegetable until the skins blister. This may just take a couple of minutes then douse the flames by covering the pan with the lid.

Carla Johnson author Cooking With Sin Goes Lite Light

3. Slide off the skins of the garlic cloves. They will come off really easily now.

Carla Johnson author Cooking With Sin Goes Lite Light

4. Loosely chop up all the vegetables right in the pan. The garlic and other firmer vegetables will need to be cut on a cutting board and returned to the pan. Stir in the avocado and cilantro. Transfer to a bowl and let the salsa cool.

Carla Johnson author Cooking With Sin Goes Lite Light

4. For a flavour boost, I saved some fresh cilantro to stir in just before serving it.

5. I suggest serving the salsa by generously spooning it over shredded grilled chicken breast – to which I also added some tequila for liquid. This creates a balanced low-carb meal of protein and vegetables. And if you have family or friends joining you, they can wrap it all up with shredded cheese in tortillas.

Carla Johnson author Cooking With Sin Goes Lite Light

 Buen Apetito!

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


 

Cooking With Sin 2014 Calendar – July

Posted on: July 1st, 2014 by Carla Johnson No Comments

Each month in 2014, I am sharing a calendar page that includes a CWS recipe. Here is July’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!

Carla Johnson Cooking With Sin Calendar 2014

Carla Johnson author Cooking With Sin

Check out the story with the original recipe

“Super Bowl” Planked Twinkies.

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin