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.”
“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.
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!
It’s been a long chilly winter, but the maple syrup will be running soon. Here is a great Canadian recipe.
Rye and Ginger Butterflied Leg of Lamb
Lamb2 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
Sauce1 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
“May the New Year bring you courage to break your resolutions early! My own plan is to swear off every kind of virtue, so that I triumph even when I fall!” ~ Aleister Crowley
This quote makes me smile. It reminds me of the old SNL sketch “Lowered Expectations.” If you saw it, back in the day, you can probably still hum the tune. I am hoping 2013 will be a no nonsense year. No blubbering. No boasting. No baloney. Just lots of humour with a reality check.
You may have guessed I’m not a big believer in new year’s resolutions. They are usually doomed to fail for many good reasons. On the other hand I do take time to reflect and ponder at the start of a new year. My thoughts for 2013 are on my personal blog CarlaJohnson.ca.
For Infinity Magazine’s Winter 2012 issue I wrote an article featuring King’s Court Estate Winery in the Niagara Region here in Ontario. Roland Zimmermann, the owner & vintner of King’s Court, and I came up with a great drink you will find absolutely perfect for toasting in the new year. It is a mix of three very spectacular, Canadian ingredients. Enjoy!
1 shot King’s Court Estates Vidal Icewine VQA
1 shot Pure Canadian Maple Syrup
2 shots Canadian Whisky
1. Place ingredients in a shaker of ice.
2. Shake and strain into ice-filled martini glasses garnished with something festive.