Posts Tagged ‘Meat’

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

Posted on: March 23rd, 2014 by Carla Johnson 1 Comment

“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. 😎

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

“Who Let the Dog Out?” #2 – Beef Ragout

Posted on: March 19th, 2014 by Carla Johnson No Comments

“Petting, scratching, and cuddling a dog could be as soothing to the mind and heart as deep meditation and almost as good for the soul as prayer.” ~ Dean Koontz

The 2nd in a series of 3 dog “tails” written by Chef Janet Craig of The Satisfied Soul.

Another part of my job is cooking for seniors and I am often hired by their “kids” (people like me in the 50’s & 60’s) to ensure their parents are eating properly. A lot of seniors used to be good cooks, but over time, sometimes they are no longer able stand for long periods or they have dietary restrictions. Hiring me gives them the ability to be independent and remain in their own homes.

A woman contacted me and arranged for me to go to her parents’ home – a lovely large Tudor style home. She had said her Mum, Martha, had slight dementia and her Dad, George, was a retired doctor and didn’t cook. When I arrived this couple greeted me at the door, both beautifully dressed, lovely white hair, their cardigans in place. Martha had her full makeup on so my first impression was that they looked healthy and happy.

After I got unpacked and started to work the husband, George came into the kitchen with his newspaper in hand and asked if Martha could sit with me. I realized the poor guy never has time to himself so I said, “Of course. Martha, come sit, watch me cook and I’ll make you some tea.” I kept thinking, “Why are they in this huge house?” Well, you guessed it. They had this dog, a Puli named Sandy, who was a mass of black dreadlocks to the floor. I could not tell his ass end from his front end, but they loved him and they couldn’t give up their home while they had their dog.

After being asked the umpteenth time what my name was, Martha announced Sandy had to go out. So I took the dog and let him out the glass doors onto the patio. It was the middle of January and the patio door was stuck with snow, so I ended up outside as well trying to get the dog out. Then Martha slammed the glass door shut and locked it, with me outside!

I tried my best to convince her to let me in. I could hear her calling out, “George, there is a strange lady in white on our patio.”

“Jeez!” I thought, “Do you think he’s heard that before?” Then I had a brainwave. I picked up Sandy and smiled at her. She opened the door happily saying, “Oh! You found Sandy!”

“Who Let the Dog Out?” #2

Beef Ragout

1/4 cup all-purpose flour

1 teaspoon dried thyme leaves, crumbled

1 teaspoon lemon zest, grated

1/2 teaspoon salt

1/2 teaspoon cracked peppercorns

2 pounds stewing beef, trimmed, cut in 1-inch (2.5 cm) cubes

2 tablespoons olive oil

2 onions, chopped

4 garlic cloves, minced

1 tablespoon cumin seeds, toasted, ground

1 cup beef stock

1/2 cup red wine

1 540 ml can diced tomatoes, including juice

2 bay leaves

2 roasted red peppers, thinly sliced, cut in 1-inch (2.5 cm) pieces

1/2 cup pitted green olives, sliced

1/2 cup fresh parsley, finely chopped

1.In a resealable plastic bag, combine flour, thyme, lemon zest, salt and pepper. Add beef and toss until evenly coated.

2. Set meat aside, shaking off any excess flour; reserve flour.

3. In a heavy frying pan, heat 1 tablespoon (15 mL) of the oil over medium-high heat for 30 seconds. Brown beef in batches, turning and adding more oil, if necessary, for about four minutes per batch.

4. Transfer beef to slow cooker’s stoneware insert. Reduce heat to medium and cook onions and garlic, stirring, until softened, about three minutes. Sprinkle with cumin and the flour mixture and cook, stirring, for a minute. Add beef stock, wine, tomatoes with juice, and bay leaves and bring to a boil. Cook, stirring, until slightly thickened, about two minutes.

5. Add to slow cooker, stirring well. Cover and cook on low for eight hours or on high for four hours, until mixture is bubbly and beef is tender.

6. Stir in roasted peppers, olives and parsley. Cover and cook on high for 15 minutes, until peppers are heated through. Discard bay leaves and serve.

@Carla_Johnson

Who Let the Dog Out? #1 – Port Sirloin & Portobello Mushroom Stew

Posted on: March 18th, 2014 by Carla Johnson No Comments

“All his life he tried to be a good person. Many times, however, he failed. For after all, he was only human. He wasn’t a dog.”
~ Charles M. Schulz

The 1st in a series of 3 dog “tails” written by Chef Janet Craig of The Satisfied Soul

As a Personal Chef I work in many peoples’ homes with a variety of family pets and as a dog owner I love their dogs. Those of us who have dogs in our lives know each one has their own personality and we can rave ad nauseam about this, much like new parents with their infant. I find that people identify with your child or your dog so you are either Buzzer’s Mum or Timmy’s Mum depending if you are in the dog park or the schoolyard. Of course we dog-crazy people can’t quite understand for a moment why some people do not like them or are terrified of them.

Often times I work in clients’ houses alone for the day and I enjoy having their dog as company, but it can also be a lot of responsibility. As a result, I have had some hilarious situations.

One day I went into my client’s kitchen and there was a young standard Schnauzer named Guinness in his crate. The moment the dog saw me, he went nuts so I phoned the client at her office and asked, “Can I let the dog out while I’m here? When I’m done I will re-crate him before I leave.” She was relieved and said the yard is fully fenced so I could also let him outside. So that sounded good.

Now when I am cooking I usually make about 20 entrees with sides that are labelled and frozen so I’m really busy and every burner is on plus the oven, microwave, etc. I often bring my lunch as well.

So that day I was working away and noticed that Guinness was very quiet. Searching the house, I caught him on the living room rug gnawing away on my lunch steak! I freaked! Not only had he eaten my lunch, but it looked like someone had been murdered on the rug! Quickly I put Guinness back in his crate, turned off all the burners, found the soda and vinegar and got on my hands & knees to scrub the rug and try to make it presentable.

Finally I was able to get back to my real job in the kitchen. I was under pressure and behind in my schedule, but I had to listen to the incessant whining, crying of poor Guinness. Wouldn’t you think, with a belly full of rib eye, he would be sleepy? So, later while cubing meat for shish kebobs to grill on the barbeque I caved and let him outside to run around the yard.

Well, you guessed it. A little while later, I returned to the backyard to find NO dog! I frantically called him and there he was smiling like only a big goofy puppy can from the neighbour’s back yard. Was he able to jump the fence?

So I had to run back into the kitchen, again, turn off the stove, then turn off the barbeque, lock the door and leave the house. As I ran around the block to get to the neighbour’s yard I seaw the tail end of Guinness going over the hedge & fence back into his own yard. NOOO!

I am usually in and out of a client’s house in 4 to 5 hours and leaving before they return home from work, but that day my car was pulling out of the driveway as they were pulling in and she said, “I bet you got playing with that dog!”

“Yeah, you got it!” 😉

“Who Let the Dogs Out?” #1

Port Sirloin and Portobello Stew

Serves 4-6

3 cups hot beef broth

2 bay leaves

1 teaspoon each of dried thyme and rosemary (or 1 tbsp each of fresh)

1/2 cup red wine

1.2 lb sirloin roast, cubed

salt & pepper

1/4 cup flour

1/4 cup veg oil

1 cup onions, diced

1 cup carrots, sliced

1/2 cup celery, sliced

1 cup Portobello mushrooms, sliced

1 cup red potatoes, skin on, diced

2 cloves minced garlic

2 tablespoons butter

1 cup port wine

2 teaspoon each of salt & pepper

1/2 cup tomato paste (1 small can)

1. Heat broth; add bay leaves, thyme, rosemary, red wine. Simmer 20-30 min.

2. Season beef, dredge in flour, brown, and remove. Add onions, carrots, celery, mushrooms, potatoes, garlic & butter. Sauté until onions are caramelized.

3. Return beef, add port, hot broth, s & p. Bring to boil, simmer 45-60 min.(this is nice in Crockpot or baked in heavy casserole) Near the end, thicken with tomato paste.

@Carla_Johnson

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.

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

“Steam Whistle” Shrimp, Chili & Bread

Posted on: December 1st, 2013 by Carla Johnson No Comments

For the past three years I have been involved in “Best Bites: Taste of the Region” fundraiser here in Cambridge, Ontario. As the beverage contact on the organizing committee for the event I contact and invite the wineries, breweries & distilleries to the event. As you can imagine, I have the best job! This is the 4th in a series of “Thank You” posts featuring the beverage participants who have been such an important part of helping make Best Bites such a resounding success each year.

Steam Whistle’s founding partners Greg Taylor, Cameron Heaps and Gregory Cromwell, met while working together at the Upper Canada Brewing Company. After Upper Canada Brewing was sold to Sleeman’s, and the Toronto brewery was closed, the three friends lost their jobs and went to work elsewhere. They loved the beer industry, though, and wanted to get back into it so they decided to start their own brewery. They wanted to call it “The Three Fired Guys” and after 2 years, their dream became a reality when they opened Steam Whistle Brewing in March 2000. Although they called the brewery Steam Whistle in reminiscence of 1950s, a “3FG” is on every bottle and can.

Every month, Steam Whistle hosts an art exhibition to support local, emerging artists. They provide the space, launch party and promotion – all for free. In return, all Steam Whistle asks the artist is to donate one piece of art to be displayed in the brewery for thousands of visitors to appreciate each year. This November they had a Staff and Friends Art Show where the brewery staff showcased and donated a piece of their own art to raise money for Movember.

Drunken Spicy Steam Whistle Shrimp

By James Kirkland

2 bottles of Steam Whistle Pilsner

1/2 cup (125 ml) cider vinegar

2 cups (500 ml) water

2 tablespoon (30 ml) Old Bay seasoning (see recipe)

2 lb. large shrimps in shell (approx. 16-20)

2 tablespoon (30 ml) garlic, peeled and minced

2 tablespoon (30 ml) Creole seasoning (see recipe)

1 tablespoon (15 ml) butter

1. Pour the Steam Whistle Pilsner, vinegar, and water into a tall gallon stockpot. Add the Old Bay seasoning, cover and heat to a boil. When the blend is boiling rapidly, add the shrimp and cook for 1 – 2 mins, or until the shrimp turns pink. The flesh will continue to cook in the shell, so don’t overcook. Drain the shrimp in a colander.

2. Before serving, blend the minced garlic and Creole seasoning, and butter and toss the shrimp in this spicy blend

Old Bay seasoning

1 tablespoon (15ml) ground bay leaves

2 1/2 teaspoon (12 1/2 ml) celery salt

1 1/2 teaspoon (7 1/2 ml) dry mustard

1 teaspoon (5 ml) ground black pepper

1/2 teaspoon (2 1/2 ml) ground white pepper

1/2 teaspoon (2 1/2 ml) ground nutmeg

1/2 teaspoon (2 1/2 ml) ground cloves

1/4 teaspoon (1.25 ml) ground allspice

1/2 teaspoon (2 1/2 ml) ground ginger

1 teaspoon (5 ml) paprika

1/4 teaspoon (1.25 ml) crushed red pepper flakes

1/4 teaspoon (1.25 ml) ground mace

1/4 teaspoon (1.25 ml) ground cardamom

Creole seasoning

1/2 cup (125 ml) paprika

1/2 cup (125 ml) garlic powder

1/4 cup (60 ml) granulated onion

3 tablespoon (75 ml) ground black pepper and salt

2 teaspoon (10 ml) white pepper

2 teaspoon (10 ml) cayenne pepper

1/4 cup (60 ml) dried oregano

1/4 cup (60 ml) dried thyme

2 teaspoon (10 ml) ground cumin

2 tablespoon (30 ml) sugar

Moose Brewski Chili

Adapted from Chef Gerry Crewe’s Cooking with Beer; Favourites of Newfoundland and Labrador

10-12 Servings

6 Tablespoon butter

3 large onions, finely chopped

3 cloves garlic

3 lbs. ground moose meat

60 oz. crusted tomatoes (canned or fresh)

6 oz. tomato puree or paste

8 oz. Steam Whistle Pilsner

2 teaspoon ground cumin

3 Tablespoon Chili powder

Dash of tobasco sauce or cayenne pepper – to taste

1 Tablespoon salt

2 (28-oz.) cans red kidney beans

1. Melt butter in saucepan. Add onions & garlic and cook until tender.

2. Add moose meat and brown. Add tomatoes, puree or paste, beer, and spices. Simmer for 15 minutes, stirring occasionally.

3. Add kidney beans and simmer 10 to 15 minutes.

4. Serve with good bread (try the recipe below) and self-serve topping bowls with sour cream, green onions, bacon and cheddar.

Steam Whistle Beer Bread

This recipe was brought to you by Dan Clapson of Higher Ground Café, Calgary, Alberta, Canada. Check out Dan’s website dansgoodside.com where he has more recipes with Steam Whistle.

Serves 4
Total cook time…1 hour (not including sandwich assembly!)

2 1/3 cups all-purpose flour

2 Tbsp. brown sugar

2 tsp. salt

2 bottles Steam Whistle Pilsner

1 tsp. cinnamon

1/4 cup butter (melted)

3 Tblsp. honey

1. Preheat the oven to 400°F.

2. Combine all dry ingredients, add in the beer, honey, & melted butter, mix together until a dough forms.

3. Place the dough in a greased loaf pan (try a mini loaf pan & make some smaller loaves, great for sandwiches!), and pop into the oven. Bake for 40 minutes. Check with a toothpick, and if it comes out clean you’re good to go.

4. Let cool, and enjoy Steam Whistle in a way you’ve never dreamt of!

All photo credits: Steam Whistle Brewing

More Steam Whistle recipes -> HERE!

@Carla_Johnson

Posts Tagged ‘Meat’

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

Who Let the Dog Out? #3

Maple Orange Chicken with Mandarin Ketchup

Maple Orange Chicken

Mandarin Ketchup

To Serve

Chef Janet’s final thoughts:

“Who Let the Dog Out?” #2 – Beef Ragout

“Who Let the Dog Out?” #2

Beef Ragout

Who Let the Dog Out? #1 – Port Sirloin & Portobello Mushroom Stew

“Who Let the Dogs Out?” #1

Port Sirloin and Portobello Stew

Oven Braised Rosemary Sweet Vermouth Pork Blade

Oven Braised Rosemary Sweet Vermouth Pork Blade

“Steam Whistle” Shrimp, Chili & Bread

Drunken Spicy Steam Whistle Shrimp

Old Bay seasoning

Creole seasoning

Moose Brewski Chili

Steam Whistle Beer Bread

More Steam Whistle recipes -> HERE!

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