Culinary Adventures with Camilla

It's almost barbeque season, folks! And I am going to share a super simple process that you can use to make your own barbeque sauce. You can substitute any fruits...be creative and use what you have! I happened to have fresh raspberries on the day I was making this.  Ingredients 1-1/2 cup crushed tomatoes or tomato sauce (you can also use ketchup in a pinch) 1-1/2 cups fresh raspberries (you can use whatever other fruits you have on-hand) 3/4 cup vinegar (I used a Raspberry Basil vinegar) 3 Tablespoons maple syrup (you can also substitute honey) 4 cloves garlic, peeled and minced 2 teaspoons raspberry chipotle seasoning blend (you can use any mixture of spices such as paprika, cumin, etc.) freshly ground salt, to taste freshly ground pepper, to taste  Procedure Combine all of the ingredients in a medium saucepan and simmer until it has reached the consistency that you want. Mine took between 15 and 20 minutes. Adjust seasoning - sugar, salt, and pepper - ...

     This is a sponsored post written by me on behalf of L'Ecole .  Complimentary wine was provided for this post and this page may contain affiliate links.  However, all opinions expressed here are my own.     If you're been following my blog, you'll know that I'm doing a series of monthly posts in collaboration with  L'Ecole Winery .* A group of us participate in a virtual tasting with their marketing manager, the winemaker, and the general manager and discuss timely topics. This month, we are honoring barbeque season with their 2018 Syrah .  L'Ecole's 2018 Syrah Winemaker Marcus Rafanelli has a soft spot for Shiraz (Syrah!). He told us that it is one of his favorite wines to make and that a bottle of Syrah - the  1988 Columbia Winery Red Willow Vineyard Syrah -  actu ally brought him to tears. Syrah was only introduced in Washington in 1986, so it's one of the newer Washington varieties though it is now the third most c...

This is a sponsored post written by me in conjunction with the June #WinePW South Africa event. Wine samples were provided for this post and this page may contain affiliate links. Jennifer of Vino Travels is hosting us as we explore the wines of South Africa. You can read her invitation post here . And several of us received industry samples for the event. Take a look at the South African line-up... Camilla from the Culinary Adventures of Camilla offers A South African Braai (Rhymes with 'Fry') + A Trio of Chenin Blancs. Wendy of A Day in the Life on the Farm features Grilled Chicken Caesar paired with a South African Chenin Blanc . Lori of Dracaena Wines is  Unlocking the Marvels of Nature ThroughWine . David of Cooking Chat shares South African Chicken with Chakalaka and Chenin Blanc . Deanna of Asian Test Kitchen features South African Chenin Blanc Paired with Vietnamese Food . Gwen of Wine Predator writes...

I love the idea behind the Crazy Ingredient Challenge (CIC). In the CIC, we are assigned two ingredients to cook and create. Lori of  Lori's Culinary Creations   and Kelly of  Passion Kneaded are our fearless leaders. So, here goes... August's Crazy In gredient Challenge = chili powder and honey Ingredients Lamb 1 rack of lamb splash of olive oil freshly ground sea salt freshly ground pepper 1 T crushed garlic Glaze ½ C olive oil 1 ½ C chopped yellow onion (approximately 1 large onion) ½ C tomato paste ½ C orange marmalade 1 C balsamic vinegar 1 C organic, raw honey ½ C Worcestershire sauce 1 C Dijon mustard ½ C  tamari 1 C  hoisin sauce 2 T chili powder 1 T ground cumin 2 crushed tepin chiles Procedure Lamb Heat olive oil in a large skillet over high heat. Add crushed garlic and sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Arrange the rack bone s...

Whenever I send Jake out to grill salt-crusted lamb lollipops for dinner, I send him out with something for the boys. Neither really like lamb right now; I'm sure they'll grow to like it. But, for now...more for me! I saw organic drumettes at Whole Foods, so I picked them up. What I didn't anticipate: the questions. What's a drumette? Is it from a really miniature chicken?!? Do I have to eat it? I'd rather eat from a full-grown chicken, Mom. Oh, brother! 1/2 C vinegar (I used an orange balsamic vinegar) 1/2 C organic honey 3 T unsulphered molasses 1/4 C gluten-free soy sauce (we're not gluten-free, but it's what I had. Feel free to substitute for whatever soy you have) 10 to 12 chicken drumettes 2 tablespoons toasted sesame seeds 1 T sesame oil Combine everything, except the drumettes, in a large mixing bowl until completely combined. Place the chicken in the bottom of a dish that has a lid. Pour the marinade over the top and roll th...