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 month the Wine Pairing Weekend bloggers are looking at wines aged in amphorae. Gwendolyn, the Wine Predator, invites us: here . If you are reading this early enough, feel free to join our live chat on Twitter. We gather on Saturday, August 14th at 8am Pacific time. Follow the hashtag #WinePW and be sure to add that to anything you tweet so we can see it. Here's the line-up from the writers... A Clay-Made Dinner: Ceramic Grill and Amphora Wine by Food Wine Click! A Surprising Find: Amphora Wines in Temecula, California by Our Good Life Hundred Suns Wine's Amphora-Aged Gamay Noir, Flame-Grilled Foods, and Our First Post-Pandemic Dinner Party by Culinary Adventures with Camilla Küp Calm & Pair on: Turkish Amphora Wines by The Quirky Cork Made in Clay From Near and Far, Wine and Food by Wine Predator...Gwendolyn Alley Memories of My First Amphora Aged Wine from Josko Gravner by Avvinare Tasting and Pairing Amphora Wines by Cooking Chat The Mind-Bending Wines o...

Ingredients Southern Gold Pork 3 to 4 pound boneless pork roast 4 cloves garlic olive oil 12 ounces barbeque sauce (I used Voodoo Chef's Southern Gold) 1/2 C water pretzel buns for serving Garlic Goodness Slaw 2 C shredded cabbage 1 T hot sauce (I used Intensity Academy's Garlic Goodness) 1 T vinegar 1 T mayo Procedure Southern Gold Pork Heat olive oil in a Dutch oven. Quickly brown garlic cloves in hot olive oil. Brown the pork roast completely for approximately 1 to 2 minutes on each side. Add in the barbeque sauce and water.  Bring to a boil then reduce to a simmer. Cover and simmer for 3 to 4 hours. By that point, you should have just a little bit of liquid left in the pot. Remove from the heat. Then, using two forks, shred the pork. It will absorb most of the liquid. Return the pot to the heat and cook until the liquid is completely absorbed. You can cook until your preferred crispness. Garlic Goodness Slaw Combine ...

Yesterday was the last day of school...and we decided to celebrate with little lobster tails, some bubbly (prosecco for the talls and root beer for the smalls), and a sweet treat! Another successful year ended with reflections on what they've learned, what they can do better next year, and what fun we have planned for the next eight weeks. All teachers' presents and thank you notes were delivered and I got to work on time. Phew. Time to catch my breath. I decided to use some of our #HotSummerEats sponsor ingredients to add some spicy sweetness. Ingredients lobster tails olive oil freshly ground salt freshly ground pepper BBQ or cooking sauce of your choice (I used  Pirate Jonny's  Guava Girl Sauce*) Procedure Preheat the oven to 350 degrees F. Using kitchen shears, cut each lobster tail down the back, stopping at the last segment before the tail piece. Bend back the tail until you hear a loud crack. Slip a knife between the meat and the bottom ...