Culinary Adventures with Camilla

Earlier this month, I hosted an online event called Hot Summer Eats. Bloggers from around the States and into Canada joined me to create recipes to inspire your summer cooking. Voodoo Chef was one of our event sponsors, sending product to participating bloggers and to one lucky winner. Thanks for being an event sponsor! Find Voodoo Chef on the  web , on  twitter , and on  facebook . An InLinkz Link-up

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 ...

Earlier this month I hosted an 8-day online event celebrating food and romance - #TripleSBites. Along with 19 other bloggers, we shared over 130 recipes. I wanted to give my readers an easy way to view the recipes from each sponsor. Here are the 10 recipes (and 3 cameos) posted using  Voodoo Chef 's RED Spice Rub. Thanks, again, for sending product to the bloggers and for providing a wonderful prize package for our readers! Check out everything from cheese straws to rubbed steaks. These recipes are listed in alphabetical not chronological posting order. Enjoy! All  of the  Voodoo Chef   Recipes... Blue Bacon Turkey Burgers with Infused Oven Fries by Famished Fish, Finicky Shark Cheese Straws with a Kick by Summer Scraps Oven Roasted Flank Steak with Spiced Fig and Gorgonzola Sauce by Culinary Adventures with Camilla Red Beans, Jade Rice, and a Little Voodoo by Culinary Adventures with Camilla Red Rubbed Steaks by Making Miracle s Roasted Ch...

Laissez le bon temps rouler!  I forgot to put the andouille sausage in my Sweethearts' Seafood Boil   last weekend, so I had a pound that was begging to be used. And I had a jar of RED spice blend from  Voodoo Chef *  that was sent to me for participating in an online event earlier in the month. Put those together - and given that today is Mardi Gras - the culinary lightbulb of inspiration blinked: Red Beans and Rice! It's easy; it's filling; and, most importantly, it's delicious. Note: mine is not a traditional red beans and rice recipe. I throw in whatever veggies I have on-hand for a nutritious, one-pot meal. Thanks to our High Ground Organics CSA for keeping my fridge stocked with fresh, amazing produce. Ingredients 1 fennel bulb, trimmed and diced 1 large leek, trimmed and diced 3 or 4 small carrots, diced 4 celery stalks, diced 2 T butter splash of olive oil 1 pound cooked andouille sausages, halved and sliced 1 bunch kale, thinly sliced ...

Figs and sin - as in Adam-and-Eve sin - have a long visual history . When they were disgraced and banished from the Garden of Eden, Adam and Eve were often depicted covering themselves with fig leaves. Adam and Eve by Abrecht Dürer, 1504. Rijkmuseum. Amsterdam. Why were fig leaves for shame? Or modesty? Maybe because fig leaves are larger than, say, grape leaves...and definitely larger than apple leaves. I digress. All of that was just to explain why, when Erika of Not Ketchup , asked me which fruit ketchup I wanted to try for #TripleSBites, I selected fig. Spiced Fig. There you have it. My mind works in mysterious ways sometimes. Then I begin thinking about the recipe I would share. I decided to share an oven-roasted flank steak that is so simple you can have it on the table in less than an hour. It's been rubbed with Voodoo Chef 's RED rub, seared with Acala Farms Chili Cumin Infused Cottonseed Oil, and drizzled with a sauce made from  Not Ketchup 's Spiced...