Posts Tagged ‘maple syrup’

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

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

“Drive Thru” Rye & Ginger Lamb

Posted on: March 15th, 2014 by Carla Johnson No Comments

“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

Lamb

2 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

Sauce

1 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

@Carla_Johnson

Toast 2013 with a Canadian Martini!

Posted on: December 30th, 2012 by Carla Johnson No Comments

“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!

King’s Courtini

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.

Posts Tagged ‘maple syrup’

Ted Reader’s Fluffer Nutter Pork Chops