Posts Tagged ‘Meat’

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 2014 Calendar – August

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

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!

Carla Johnson Cooking With Sin Calendar 2014

Carla Johnson author Cooking With Sin

Check out the story with the original recipe

Birthday Beer Can Chicken

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


 

Cooking With Sin Goes Lite – Roast Turkey

Posted on: July 29th, 2014 by Carla Johnson No Comments
“People who are always taking care of their health are like misers, who are hoarding a treasure which they have never spirit enough to enjoy.”  
―  Laurence Sterne

Recently my doctor put me on a low-carb regimen. She also strongly recommended I seek out low-fat options too. So, I have incorporated some new recipes into my life. I always knew that most spirits were low-fat, but you can imagine my delight when I realized they also have no carbs in them. Truly. Rum, vodka, tequila, gin, whisky… no carbs. So, that means I can keep “cooking with sin!” :)

I’m not going to pretend that alcohol is healthy in any way. Heck, Grandma called in “sin” for a reason. While spirits have no carbs or fat in them, they still contain about 100 calories per shot – aka a jigger, 1.5 oz, 43 ml. I even went several months without touching any of it, just to be on the safe side, but once I learned it was carb-free, well… you know. 😉

This roast turkey breast recipe is the first really great recipe I came up with on my new healthy-yet-still-sinful regimen. Now, this one  has white wine in it, which definitely has carbs, but there’s that whole moderation thing I tend to keep in mind. 😉

CWS LITE Cooking With Sin Light 1 - Roast Turkey 1 Carla

Lite Roast Turkey Breast with Wine

 
1 large fresh turkey breast
1 tablespoon garlic powder
1 tablespoon dry mustard
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
salt & pepper to taste
2 tablespoons olive oil
2 tablespoons lemon juice
1 cup white wine
 

1. Preheat oven to 325°F.

2. Loosen the skin on the turkey and place it in a roasting pan.

3. Mix together all the dry ingredients with the olive oil and lemon juice to make a paste.

sm Cooking With Sin Light 1 - Roast Turkey 2

4. Using your hands, rub the paste all over the breast and under the skin so it is evenly distributed. Pour the wine in the bottom of the pan.

Cooking With Sin Light 1 - Roast Turkey 3

5. Place the pan in the oven for 1.5 – 2 hours until the skin is golden and the meat is 165°F.

Cooking With Sin Light 1 - Roast Turkey 4

6. Remove from the oven and cover with foil for 10 minutes, then slice and serve with the juices.

Cooking With Sin Light 1 - Roast Turkey 5

If you’re curious to know, a 3.5 oz serving of a typical white table wine contacts 100 calories and 3 grams of carbs. That’s a little less than what this recipe calls for, but remember most of it stays in the juices in the pan.

 

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


 

“Happy Canada Day!” Red & White Nachos

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

“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

Carla Johnson author Cooking With Sin

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.

Carla Johnson author Cooking With Sin

My daughter, a “few” years ago, on Canada Day.

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.

Carla Johnson author Cooking With Sin paper plate plates napkin napkins

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. :)

Carla Johnson author Cooking With Sin

 

“Happy Canada Day!” Red & White Nachos

 
Red & white nacho chipsCarla Johnson author Cooking With Sin
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.

Carla Johnson author Cooking With Sin

Ready for the oven

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!

Carla Johnson author Cooking With Sin

Yup! All done!

Carla Johnson author Cooking With Sin

Oh Canada!

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.”

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

“Who Needs A Recipe?!” Bolognese Sauce

Posted on: May 31st, 2014 by Carla Johnson No Comments

“My recipe for life is not being afraid of myself, afraid of what I think or of my opinions.” ~ Eartha Kitt

Carla Johnson author Cooking With Sin

Patti Woods of Patti’s Classic Classy Cosmos has a wonderful relationship with her daughter Lauren. Lauren and her husband Anton live about an hour away, and the three of them like to get together as often as they can. Anton is a great guy who loves to cook and he especially loves to cook with wine. He particularly likes to make dishes without recipes and has a knack for recreating just about anything. One evening he simply felt like making a Bolognese sauce and came up with this spectacular recipe that has become a favourite of the whole family.

Lauren likes to say that when Anton is cooking with wine, she just relaxes and looks good drinking the rest of the wine. Well done Lauren! 😉

“Who Needs A Recipe?!” Bolognese Sauce

 
2 Tbsp. olive oil
1 large onion, diced
2 cloves of garlic, crushed
1 large carrot, diced
2 celery stalks, diced
1 lb. ground beef
1 Tbsp. fresh oregano or 1 tsp. dried
1 tsp. fresh thyme or ½ tsp. dried
1 Tbsp. fresh basil or 1 tsp. dried
1 tsp. Worcestershire sauce
1 cup red wine
1 cup milk
2 Tbsp. tomato paste
28 oz. can of diced tomatoes
Salt and pepper
Kosher salt
1 pack of fettuccini

 

  1. Heat oil in a large sauce pan. Add diced onion and crushed garlic and cook over medium-low heat until onions are golden. Add diced carrots and celery, and cook for another 5 minutes or so.
  2. Add ground beef. Cook over medium heat until ground beef is browned and no pink remains. Add the oregano, thyme, Worcestershire sauce, and season with salt and pepper.
  3. Pour in the wine, turn the heat up to medium-high, and bring the wine to a boil. Lower heat and simmer until the wine is reduced by half.
  4. Pour in the milk, turn up the heat again, and bring the milk to a boil. Again, lower heat and simmer until the milk is reduced by half.
  5. Add the diced tomatoes and paste. Bring the sauce to a boil, then turn down the heat to the lowest setting, and simmer with the lid on for at least 45 minutes and up to four hours. The longer the better!
  6. The Pasta: A half hour before you plan to eat, fill up a large pot with cold water. Bring to a boil. When bubbles begin to form, add salt to the water, enough to make the water smell salty. When the water is boiling add the pasta and cook until al dente, tender but still firm to the bite. While the pasta is cooking, add the basil to the sauce and taste. Add salt and pepper to taste.
  7. When the pasta is cooked, drain but don’t rinse it. Add the pasta to the sauce and stir until thoroughly mixed.
  8. Serve immediately, with fresh parmesan cheese on top and garlic bread on the side.

Patti Bolognese jewelry collage

 

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin