Recipes With Spirits
“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!
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!”
Fluffer Nutter Pork Chops
Pork chops Super jumbo marshmallows
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
Star Anise Syrup
2 ounces each of:Maple syrup Honey Star anise
Heat gently, cool and rest for 24 hours to infuse
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.
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.
In love with Ted’s cooking yet? Check out his other recipe here on Cooking With Sin “Super Bowl Planked Twinkies.”
“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.
Lite Salsa Fuego con Tequila1 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.
3. Slide off the skins of the garlic cloves. They will come off really easily now.
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.
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.
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!
Check out the story with the original recipe
“How is it that everyone on this train has so much alcohol?”
“We always head to Canada at the beginning of the season,” she says taking her seat again. “Their laws are much more civilized. Cheers.” ― Sara Gruen, Water for Elephants
Today is Canada Day! July 1st marks the 147th birthday of my country and we celebrate loud & proud! While we remain a relatively young country, we are a deeply patriotic nation. Don’t let the politeness fool you! Polite “waters run deep.” We need to behave ourselves to endure long cold winters, but we sure know how to bust out when the sun warms things up.
In light of our cold winter climate, my daughter pointed out today that we are really lucky our national birthday is in the summer. She’s smart! (For those readers who think we live in igloos and have snow year-round, you would be well-informed to know I am sitting outside in my red t-shirt and white shorts. The temperature has cooled down to 27°C or 81°F.) Today is a day of fireworks, parades, music and lots of revelry. Mostly, it involves lots of eating and, of course, drinking.
To celebrate this great day, I made Red & White Nachos for my family and they were awesome. Usually I just cheat and warm the nachos in the microwave, but this time I decided to do it right and warmed them in the oven. Not only were the nacho chips red and white, but so was the meat. I topped it with white chicken meat and red pepperellos. Of course, I made sure the mound had cheese layered throughout. Mmm… it was Canadian goodness.
“Happy Canada Day!” Red & White NachosRed & white nacho chips Canola oil Garlic cloves, minced Chicken breast meat, cooked & chopped Pepperellos or pepperettes, chopped into thin slices Green onions, chopped Tequila or whisky Salsa Monterey Jack cheese with Jalapeño, shredded Marble cheddar cheese, shredded Red & green jalapeños, sliced (optional)
1. Pre-heat the oven to 350°F.
2. In a large pan, sauté garlic in the oil along with a sprinkle of tequila (or a Canadian whisky). Add the meat and white part of the green onions to stir to warm them up. Sprinkle a spoon of salsa followed by a few handfuls of cheese and warm until the cheese melts.
3. Spread the bottom of a pan (I used my round pizza pan) with a layer of nacho chips and top with the warmed meat and a few more handfuls of shredded cheese. Top with another layer of nacho chips, meat and more shredded cheese.
4. Heat the beautiful mound in the oven for 10 minutes (approx.) then top with the green part of the onions and jalapeños. Serve with more red & white – salsa & sour cream!
Did you know our Canadian flag is only 49 years old? In 1965 it was inaugurated after spending a year with politicians debating the many submissions that came in from across the country. See Prime Minister Lester B. Pearson’s design that started the debate along with several others, some of which were …ahem… unique. “Awesome Canadian Flag Designs that Got Cut.”