Recipes With Spirits

Cooking With Sin 2014 Calendar – April

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

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

CWS Calendar 2014-04

Check out the story from the original recipe “Wedding Pudding” Dutch Advokaat.

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

Who Let the Dog Out? #3 – Maple Orange Chicken with Mandarin Ketchup

Posted on: March 23rd, 2014 by Carla Johnson No Comments

“It’s just the most amazing thing to love a dog, isn’t it? It makes our relationships with people seem as boring as a bowl of oatmeal.” ~ John Grogan

The 3rd & final in a series of 3 dog “tails” written by Chef Janet Craig of The Satisfied Soul.

When I moved to Belleville, Ontario, I started catering dinner parties at a lot of larger homes in the county that were on the waterfront in very rural areas. One party had this little Sheltie and I was alarmed when my server opened the back door and let him out. This property was 5 acres in the middle of nowhere and I asked, “Did you ask anyone if you can let the dog out? Is the yard fenced? Do they have an invisible fence? OMG! What is the dog’s name?” Quickly, I picked up a lamb chop and waved it outside whistling like a jackass and fortunately, he returned.

While we avoided trouble that time, we may have done some damage later that night. While I was pulling a chocolate soufflé out of the oven, a chunk of it flew out of the pan. Before I could stop him, the dog snapped it out of the air while it was still piping hot. My server and I gave each other that “Oh no!” look. I immediately got him some cold water, but he didn’t even react. He seemed very happy with his illegal treat. :cool:

Carla Johnson author Cooking With Sin Who Let the Dog Out?

Who Let the Dog Out? #3

Maple Orange Chicken with Mandarin Ketchup

 

Maple Orange Chicken

 4 chicken breasts
1/4 tsp each salt and pepper
1/4 cup maple syrup
1 tbsp Noilly Pratt Vermouth
1 tbsp grated orange rind
1 tbsp fresh orange juice

1. Sprinkle chicken with salt and pepper and place in a resealable freezer bag.

2. Combine maple syrup, Vermouth, orange rind and juice. Pour over chicken in bag and let stand 1 hour in fridge or up to 24 hours.

3. Preheat an indoor or outdoor grill to medium heat. Remove chicken from marinade and grill chicken for 6-7 minutes on each side, covered, giving the chicken a quarter turn three minutes into cooking of each side. When chicken is cooked through, and no pink remains, remove from heat,

Mandarin Ketchup

2 cans mandarin oranges, drained (approx. 2 cups)
1 tbsp lime juice
2 tsp fresh ginger, minced
pinch cinnamon
1/4 tsp allspice
1/2 tsp salt
1/2 cup Noilly Pratt Vermouth
2 tbsp maple syrup
hot pepper sauce, to taste
garnish – sliced green onions and toasted almonds

 1. While chicken is marinating, combine remaining ingredients except garnishes, in a blender and blend until smooth.

2. Pour into a medium saucepan and cook over med-low heat for 40-45 minutes or until reduced by half. (Measures about 1 cup sauce.)

3. Serve warm or cold.

To Serve

Slice the cooked chicken and drizzle with the Mandarin Ketchup. Sprinkle with sliced green onions and toasted almonds to garnish if desired.

Chef Janet’s final thoughts:

Chef Janet Craig Cooking With Sin Maple Orange Chicken 2

I have an older Rottie mix who was a rescue dog and I realized the other day when I let her out on the deck, how old & frizzled she looked (much how I feel some days). She gave herself a shake and smiled at me over her shoulder and I realized like my clients, that dog was everything to me.

So I have had the pleasure of working in some great homes but I think the doggy part of the clientele is still the most fun.

Thank you for letting me share my stories and recipes. Maybe our paths will cross someday.

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

“Drive Thru” Rye & Ginger Lamb

Posted on: March 15th, 2014 by Carla Johnson No Comments

“Love makes the world go round? Not at all. Whiskey makes it go round twice as fast.” ~ Compton Mackenzie

Note to my non-Canadian visitors: In the Great White North here, we call our whisky “rye” because it has rye grain added to the mash and a “Rye & Ginger” is a popular drink. My hubby keeps his rye in the freezer. See the video at the end of the post.

Abandonned car wash drive thru lamb cooking with sin Chef Janet Craig

Written by Chef Janet Craig of The Satisfied Soul

It was as mild, sunny afternoon, after cooking at a client’s house, when I passed a “drive thru” car wash and thought I should go in. After chatting to the cash wash guy about cooking – he noticed the uniform – I drove in. Relaxing and reading my notes, I was suddenly jolted alert. Coming right through the water was the wash guy! He jumped out of the curtains in the actual car wash and banged on my truck, shrieking, “You are in “Drive,” Lady!!!” (instead of Neutral)

“Jeez! It said Drive Thru,” I thought.

Now I know why I was going through so fast!! I just thought I was being very efficient! He probably was worried about the Beemer in front of me!

:o

It’s been a long chilly winter, but the maple syrup will be running soon. Here is a great Canadian recipe.

Abandonned car wash drive thru lamb cooking with sin sm

Rye and Ginger Butterflied Leg of Lamb

Lamb

2 tablespoon (25 ml) Dijon mustard
2 tablespoon (25 ml) Maple syrup
¼ cup (50 ml) rye
½ cup ginger ale
2 teaspoon (10 ml) grated fresh ginger
2 teaspoon (10 ml) ground cumin
1/4 teaspoon (1 ml) cayenne
3 lb (1.5 kg) butter flied lamb leg
Freshly ground pepper to taste
 

Sauce

1 tablespoon flour
¼ cup (50 ml) ginger ale
¼ cup (50 ml) rye
2 tablespoon (25 ml) maple syrup
2 tablespoon (25 ml) Dijon Mustard
1 cup (250 ml) chicken or beef stock
 

1. Combine mustard, maple syrup, rye, ginger ale, ginger, cumin and cayenne in a small bowl. Brush over lamb leg. Season with pepper. Marinate in zip lock bag overnight in refrigerator.

2. Preheat oven to 425°F (220°C).

3. Place lamb, fat side up, on rack in a roasting pan and bake for 35 to 45 minutes, basting occasionally or until juices runs slightly pink.

4. Place lamb on a carving board and tent with foil, letting it rest for 10 minutes. Meanwhile make sauce.

5. Discard all fat from roasting pan but 1 tablespoon. Stir in flour, then deglaze the pan with the rye, scraping up meat bits. Stir in ginger ale, maple syrup, mustard and stock. Bring to boil, boil 3 to 5 minutes or until reduced by half. Sauce should be thick enough to coat a spoon. Season with salt and pepper.

6. To serve, carve into thin slices and drizzle sauce over lamb.

How to Make a Rye & Ginger

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

Oven Braised Rosemary Sweet Vermouth Pork Blade

Posted on: March 2nd, 2014 by Carla Johnson No Comments

If you drink, don’t drive. Don’t even putt. ~ Dean Martin

It started when I shared this hilarious image on my Facebook page.

Sinatra Martin Bourbon Burgers

Sinatra Martin photo

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.

Cheers!

Oven Braised Rosemary Sweet Vermouth Pork Blade

Serves 4-6

1 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.

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin