Sauce

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

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!

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!”

Photo credit Ted Reader: Fluffer Nutter Pork Chops on Cooking With Sin

Fluffer Nutter Pork Chops

Pork chops

Super jumbo marshmallows

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

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

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.

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.

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 Goes Lite – Salsa Fuego con Tequila

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

“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 Tequila

1 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.

Buen Apetito!

@Carla_Johnson

“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

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

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.
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.
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.
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.
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!
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.
When the pasta is cooked, drain but don’t rinse it. Add the pasta to the sauce and stir until thoroughly mixed.
Serve immediately, with fresh parmesan cheese on top and garlic bread on the side.

@Carla_Johnson

Elmira Maple Syrup Festival

Posted on: March 30th, 2014 by Carla Johnson 2 Comments

2014 is the 50th anniversary of the Elmira Maple Syrup Festival here in Waterloo Region, Ontario. It is run by over 2,000 volunteers and over 70,000 visitors are expected this year to this one day event. Oi!

I’m super excited to be part of the action this year at “The World’s Largest One Day Maple Syrup Festival.” Hope you can join me Sat., April 5th on the Cooking Stage at 9:45 am. I hear rumours that I might be in the Pancake Flipping Contest too! Should be hilarious, indeed!

It would have made my Mennonite Grandma’s heart warm to know I’m spending quality time in solid Mennonite country. Here’s to good people and good times!

Once you tried “Cooking With Sin,” you never go back! 😉

@Carla_Johnson

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

Sauce

Ted Reader’s Fluffer Nutter Pork Chops