You have probably seen corned beef brisket at the grocery store hanging out with the hams in the meat cooler. You probably also walked right on by the brisket too, unaware of how delicious it taste and how easy it is to make. So easy to make that Jay Eatz almost guarantees you can't screw this one up.
One of the great things about corned beef brisket is that it is already seasoned for you. You literally need to open the package, place the brisket in a pot with a lid and fill the pot with water just until the roast is covered.
Now bring the pot to a boil, then cover and turn down to a simmer. Continue simmering for 2-3 hours (the bigger the roast, the longer it will need to boil). Remove the roast from the pot and let cool slightly.
Once the roast is cool enough to handle slice into medium to thin slices. Sometimes there might be a layer of fat on one side of the brisket. Remove any excess fat before slicing.
As promised fool proof roast. The only way I could seeing this going south is if you fell asleep and forgot about the brisket and let the pot boil dry. You can serve corned beef brisket with some sides like potato and corn or enjoy it straight up with some mustard on a bun.
So if cooking roast gives you anxiety or hasn't gone the best for you in the past give corned beef brisket a try, it won't disappoint the chef nor those eating it.
Paisley? Where is Paisley? Well Paisley is a village in Ontario. It is kind of near Walkerton and Owen Sound or near the Bruce nuclear plant. It is also on the Saugeen River and is a canoer's paradise. Maybe you are just passing through or maybe you are checking out a cultural event like Paisley Beef Fest like Jay Eatz. If it happens to be between May and October you need to make a stop at Gibby's Grub.
Gibby's Grub is located on Bruce Rd 3 just as you enter the village of Paisley.
You may have heard about chicken wings or pork back ribs but what about chicken back ribs? Maple Lodge Farms has created this amazing chicken wing alternative. They have called it "Seasoned, Skinless Chicken Back & Ribs" but Jay Eatz is going to shorten it to chicken ribs. I have tried these a few times and would put them right on par with chicken wings. I like the white meat and the flavour that the rib bones infuse into the meat. One thing chicken ribs have over chicken wings is the price, I paid $2.09/lb (compare wings at $4.99/lb). They are also very BBQ friendly and easy to make.
I preheated the BBQ to medium. Then placed the chicken ribs rib side down on the grill.
One of the great takeaway's from my days at the banquet hall is making roast potatoes quickly for 400 people. Thank you Chef Marylyn for teaching me the ins and outs of the potato. I came up with my own take on what Chef Marylyn taught me, I am calling these:
Easy Oven Roasted Potatoes
Pre heat oven to 400 degrees. Wash potatoes. Cut mini potatoes in half (if using large potatoes, cut potatoes approximately into 1 inch cubes. Place cut potatoes in a container that has a lid.
So One of my Students Wanted an Easy BBQ Baked POTATO Recipe, It Doesn't Get Much Easier Than This.......
During my last BBQ Spices and Rubs cooking class one of my students asked about doing baked potatoes on the BBQ. We talked about twice baked mascarpone cheese baked potatoes which are amazing but not something you would throw on the grill every night. What about something way easier and less expensive? My easy BBQ baked potatoes elevate a simple baked potato to another level with few ingredients and even fewer minutes of prep time.
Rinse and wash the potatoes and cut off any sprouts or bad spots. Using a pairing knife, cut into the potato on a slight angle about half way through starting close to one end of the potato. Now make another slice adjacent to the previous slice creating a small wedge in the potato being careful not to slice all the way through the potato.
So I Finally made my take on the Domestic Exec's Breakfast for dinner Idea, Easy Bacon Egg Cups Benny.......
Back at the end of April I was off to the grocery store to make Michelle Kay's "Easy Bacon Egg Cups". http://domesticexecutiveonline.com/2014/09/15-fantastic-recipes-that-make-breakfast-for-dinner-a-winner/I had the idea of turning these cups into a variation of eggs Benedict. Salmon steaks were on sale and I got side tracked and made Hollandaise Salmon Steaks instead. Many months have since passed, but finally I got around to making my variation of this dish. I should have got on this one sooner but late is better than never.
In case you are wondering I wasn't abducted by aliens, nor did I drop off the face of the earth. Summer 2016 has been busy for Jay Eatz. I am pleased to announce the 2016 spring/summer cooking class season has officially ended. I hope those that attended the "Impress your friends and family this summer..... BBQ class" www.jayeatz.com/blog/impress-your-friends-and-family-this-summer-with-new-tips-and-techniques-to-cook-and-grill-on-your-bbq and the "BBQ Spices and Rubs" class www.jayeatz.com/blog/spices-and-rubs-make-the-difference-between-a-masterpiece-and-just-another-cookout-find-out-the-secret-ingredients-you-can-use-to-add-rich-deep-flavour-to-your-next-barbeque enjoyed the classes.
Jay Eatz also had the pleasure of being interviewed by flavorfulworld.com for the F.A.Q. (Food Adventurer Queries) May 2016 edition. Check out the link here: flavorfulworld.com/2016/04/30/f-a-qs-jay-eatz-of-jayeatz-com/.
Summer is also the perfect time for vacation. Grenada, the Island of spice was so very nice, Jay Eatz just had to visit it twice. I got to discover #MyCaribbeanRomance with the one and only, G.F. and we were featured on the www.grenadagrenadines.com blog. Check out the post here: www.grenadagrenadines.com/blog/5-reasons-to-celebrate-romance-in-grenada/
We had some amazing food too.
And now you get to here about this adventure and all the yummy things I have been cooking this summer in the upcoming weeks. It's good to be back!
Hello students of casserole cooking class, spring 2016 edition. First of all thanks for being an awesome bunch of participants in this class. It is great to have a bunch of people excited about cooking and I love the group interaction each week. I thought I would provide links to each weeks classes all in one post to make it easier for future reference, just click on the photo for that week and a new window will open with that weeks recipes. In addition this post will include the recipe for the Cheesy Ground Beef and Rice casserole we added into this session.
Cheesy Chicken Pot Pie, Ham Casserole and Cheesy Beef Noodle Bake
So I Was Walking the Aisles at Farm Boy and Inspiration Struck, Prager Ham & Blue Benedictin Cheese Stuffed Chicken Breast.......
During a recent visit to my local Farm Boy https://www.farmboy.ca/ grocery store I happened to stumble across an amazing special on boneless chicken breast. With the chicken breast in hand I continued to wonder the aisles with two thoughts in mind, one the feeling of hunger requiring the need to be satisfied by something delicious and two the slight feeling of laziness combined with the desire not spend the entire evening in the kitchen making dinner. I rounded the corner and found myself in the deli and cheese section. A chunk of pork resembling prosciutto caught my eye. The nice lady behind the counter asked me if I would like to try a piece and I obliged. This meat was called Prager Ham. It has the same texture and consistency as prosciutto but a robust smokey flavour and a delicious salt profile. This was the perfect meat to stuff my chicken breast with. A few further steps down the aisle and I found myself in the vast land of cheese Farm Boy carries. The taste of the Prager Ham that was still lingering in my mouth told me blue cheese was the perfect match to be stuffed in this chicken. The Blue Benedictine cheese had the creaminess this dish was calling for and was not smoked like some of the other varieties available which would have been to much competition for the Prager Ham.
With my purchases in hand I headed home to begin creating something that would fulfill both the hunger component and the ease of preparation component I had in mind while wondering the aisles at Farm Boy.
I was recently selected to take the "Can You Make The Cut?" challenge. My mission: execute a challenging recipe featured in the Roundup App, a one of a kind app with a focus on what cut to buy and how to cook it. This post is sponsored by Canadian Beef and I am being compensated monetarily and with groceries (don't tell the Canadian Beef people but I would have done it for the free beef).
Buying beef can be intimidating with all the choices available. What if you are a late night shopper and the butcher has gone home for the day? What if you shop at a budget grocery store that brings in pre-packaged meats and there is no butcher at all?
I had the pleasure of feasting on Beef Carpaccio multiple times while in Mexico as the Canadian Beef Blogger Ambassador. I have to admit that I have become somewhat of an addict and have been jonesing a fix of the good stuff ever since.
So You're Wondering What the Canadian Beef Culinary Series by Karisma is all About? It's a #CDNbeefexperience.......
The best way to have the #CDNbeefexperience in Mexico is to hop on a plane and stay at the El Dorado Royale by Karisma Hotels during the second week of every month and attend the Canadian Beef Culinary Series. The second best way to have a #CDNbeefexperience is to hear about it from the Canadian Beef Blogger Ambassador Jay Eatz. I had the opportunity to attend December's offering of the Canadian Beef Culinary Series. The promise of this event: a weeklong celebration of great food and wine. This promise was not broken.
The El Dorado Royale is the perfect setting for such an event. The grounds and facilities are amazing. The staff are friendly, attentive and go out of their way to make sure you are having the best time. All of the dining options available are a la carte (even at the breakfast buffet there is a menu option). Karisma Hotels pride themselves on being a gourmet inclusive resort. The Canadian Beef Culinary Series is truly the icing on the cake when it comes to the culinary experience at Karisma.
Each Canadian Beef Culinary Series follows the same schedule pictured below:
So I Truly Couldn't Have Become the Canadian Beef Blogger Ambassador Without The Help of Food Bloggers of Canada.......
On October 13th, 2015 I was checking my emails and lo and behold a newsletter from Food Bloggers of Canada (FBC) brought to us by Canada Beef. "Canada Beef is looking for their Blogger Ambassador to head south to Mexico!" I must admit these words intrigued me, so I opened the newsletter to find out more. "Canada Beef wants to kick off your holiday season by sending you on a warm getaway adventure to Karisma Resorts in Mexico!" "Entering is easy: just create a 2 minute video telling us why you want to be the next Canadian Beef Blogger Ambassador and why you love Canadian Beef."
I clicked on the link to the contest page to find out the rest of the details. "Are you a Canadian blogger with an active blog for the past three months?" YES. "Do you love Canadian Beef?" YES, as much as life itself. "Do you have great recipes that use Canadian Beef?" YES. "Do you want to represent Canadian beef in Mexico?" YES!
Now it was time to put together my 2 minute video to submit for the contest. The deadline was October 18th so it was crunch time. I figured it would also be a good idea to read the contest rules and create my video to encompass the criteria that the final product would be judged by. 35% of the judging was based on creativity, 35% was based on delivery and finally 30% was based on passion for beef. I took all these factors into consideration, production began and after a lot of editing my submission was complete. Click the following link to check out my submission as well as those from my fellow competitors.
I can't stress enough how important it was to follow the criteria the contest was expecting from the entrants. There were close to a dozen entries at the beginning of the contest and some of them went well over the 2 minute mark set out by the contest rules. I can't imagine putting all that effort into producing a video for the contest and being disqualified due to length. After a few days of the contest start date there were 9 entries qualified for the voting stage. It is hard to put into words the excitement one gets when they know they have a 1 in 9 chance of winning such a prestigious title and a $6200 trip to Mexico. I also couldn't believe out of FBC 2000 plus members more of my fellow Canadian food bloggers didn't try out for this opportunity (maybe there are a lot of vegan bloggers in Canada?? lol).
The second stage of the contest was the voting period. The top 5 videos with the most votes received between October 19th and October 26th would go on to the judging stage. Now was the time to head to social media to promote my video submission. I am sure some of my friends and family were overwhelmed with my twitter and facebook feeds as I campaigned for the position of Canadian Beef Blogger Ambassador. My submission started out of the gate slightly slow but the momentum really started to snowball. I had friends telling me people as far as Japan had been sharing my campaign posts. Some of my fellow competitors had far more social media followers than I did but I did not let this discourage me. The final day of the voting period I was behind the first place video. I had 416 votes and my competitor was a few votes shy of 500. Thanks to an amazing group of friends and followers my video had one heck of a rally the last day of voting. At 7:45 p.m. I had 425 votes and the leader had 499. By 8:59 p.m. I had 481 votes and the leader had 508. At 10:02 p.m. I had managed to take the lead with 541 votes to 535. There was some back and forth up until the 2 a.m Est. deadline for voting. It was almost like watching fourth quarter basketball, I can't believe the amount of messages people sent me updating me on the number of votes my video had. I can honestly say on October 26th everyone I know was totally engaged with Canadian Beef. I ended up coming in first during the voting period with a total of 588 votes just barely nudging past the runner up who had received a total of 575 votes.
If I had trouble putting the feeling of having a 1 in 9 chance of winning the Canadian Beef Blogger Ambassador contest into words I am not even going to attempt to describe the feeling of having the odds reduced to a 1 in 5 chance. It was in the judge's hands now, cross my fingers and toes and play the waiting game. The judging was potentially scheduled to be complete by October 31st but qualified entries had 5 days to accept their entry to go on to the final stage. This lead to judging being delayed slightly, one thing this contest has helped me with is the virtue of patience.
On November 2nd the waiting was over, and the winner was..... ME!!!! That was one of the best phone calls I have ever received in my life. Such a great honor to be bestowed on me and such a great reward to go along with the title of being the Canadian Beef Blogger Ambassador. The Canadian Beef people scheduled a conference call to outline the expectations for my time in Mexico. It was amazing to hear them speak about how excited they were that a FBC member was the winner. I proudly display the FBC badge on the sidebar of my blog and it's great to know what kind of impact it carries.
As for the #CDNbeefExperience at El Dorado Spa and Resorts by Karisma Hotels? An amazing culinary experience that everyone should try. In fact I will be highlighting the entire experience in an upcoming blog post and look forward to sharing it with everyone. I will share some highlights that my fellow FBC members might find particularly interesting now. From the moment the plane landed in Mexico until take off I felt like a celebrity. This was my ride to the resort from the airport in Cancun.
These were the 5 culinary events scheduled for the week for the Canadian Beef Culinary Experience.
So I am off to El Dorado Royale in Mexico to the #CDNbeefexperience as the CANADIAN Beef Blogger AMBASSADOR.......
The time has finally come and the wait is over. Jay Eatz is off to the El Dorado Royale, a Spa Resort by Karisma (http://www.eldoradosparesorts.com/), to represent our fine country as the Canadian Beef Blogger Ambassador. To view my winning video submission please click the following link: http://platform.votigo.com/fbcontests/showentry/The-Canadian-Beef-Blogger-Ambassador-Contest/826592/826592
I am looking forward to the amazing dishes Chef Eric Pateman will be creating for us as he takes us on a #CDNbeefExperience. Beef + wine = a winning combination, another anticipated highlight will be sampling some amazing wines from Jackson Family Wines. I will be attending five events from the Karisma Hotels Canadian Beef Culinary Series as follows:
Here are some of my favourite recipes made with Canadian Beef I have featured on my blog:
I love mussels and I love Carib Lager, so why not put the two together? The results, some of the best mussels I have ever had. They were also quick and easy to make. Here is how you too can make this harmonious meeting of ingredients happen.