A trip to Grenada wouldn't be complete without a visit to Carriacou. This was my second time on the Island and having learned a lesson from my first visit 5 hours really isn't enough time to truly experience the Island (Check out Jay Eatz's first visit to Carriacou here: www.jayeatz.com/blog/so-youre-hungry-in-carriacou). I booked a Tobago Cays excursion with Isle of Reefs Tours and although possible during a day trip to Carriacou some of the extras we got to do would have been dropped off the itinerary. In order to maximize our time in Carriacou and squeeze in the excursion and some time at Paradise Beach the following day we knew an overnight stay was in order. After some searching online for a hotel in Carriacou, the Mermaid Hotel really seemed to fit our needs.
The Mermaid Hotel located in Hillsborough, the largest town in Carriacou. Everything you could possible need is located within a 5 minute walk. Grocery store, pharmacy, bars and restaurants, even better yet the Mermaid Hotel is also home to the Callaloo Restaurant & Bar. Another bonus is if you are arriving by ferry you can walk to the hotel (no taxi needed).
Jay Eatz was lucky to be invited to instruct this special edition of "Casserole Cooking Class" with the London Home Economics Association. First of all a big thank you to Maja and her team for putting together such a fun evening. It was great to network with LHEA and SHEA (Student Human Ecology Association) members. I always enjoy getting together with future PHEc's. We were also lucky to have Lisa Mardlin Vandewalle from Grain Farmers of Ontario come and present to us a little about what her organization is up to. I never new Ontario had 28,000 grain farmers, that's something to be #AgProud of.
As promised here is the recipes for the four casseroles that we (and when I say we I mean YOU) made.
I made a batch of fresh Calabrese pasta sauce (here is the recipe: www.jayeatz.com/blog/so-this-mangiacake-decided-to-make-pasta-sauce-and-meatballs) last week and to my surprise it had quit the yield. I got tired of pasta fairly quickly and had to come up with some ways to use it up and chicken parmesan seemed like a great option because it is easy and delicious.
Easy Chicken Parmesan
I would have liked to title this post "So I found the best Roti in Barbados......." but that would be an impossible task to accomplish during a 7 day stay on the Island. So many restaurants offer this Caribbean delicacy in Barbados, you would almost need to live there for a year and eat Roti daily to really be able to make such a statement.
If you are wondering what Roti is well here goes. Roti actually refers to a type of flat bread originating from India. This bread is unleavened meaning gas is not added to the dough to make it lighter which results in the Roti bread's dense consistency similar to pita bread. Traditionally Roti is torn apart and dipped into a curry to sop up the juices and scoop up the meat. In Trinidad during the 1940's the Roti wrap was born (which I will be talking about). The curry that the Roti bread would be dipped in was used as a filling inside a Roti wrap which transformed the Roti into a hand held street food which popularity soon spread throughout the Caribbean. The Roti wrap is simply called Roti. I will give you my opinion on three different establishments where I got to experience the Bajan take on Roti.
A fellow Canadian blogger, Lindsay Nelson (her blog is called Eat This Town) asked me to contribute to a series she is creating about the iconic foods of each province in Canada in honour of Canada's 150th birthday. I was asked to write a piece about one iconic food from Ontario. Ontario is such a melting pot of cultures with such an eclectic array of culinary options that it took a moment for my mind to focus on a food that was truly unique to the province.
The first thing that popped into my head was BeaverTails. This culinary delight was born in Ottawa and rightfully calls Ontario its birthplace. Check out the following link (or click on the photo below) to read the rest of the story and check out Eat This Town to see the rest of the series highlighting each provinces iconic foods. Happy Canada's Day too eh.
I don't usually write blog posts about chain restaurants, usually I will save Zomato for my thoughts on a visit to lets say Kelsey's or Montana's. When I visited Chuck's Roadhouse I discovered they were doing something totally different than the other guys, selling good food at good prices. I almost want to use the word 'cheap' but the taste of what they serve is far from cheap. Chuck's really has something good going on and I like it.
Last June I had the pleasure of attending Farm & Food Care Canada's Breakfast on the Farm event in my hometown of Woodstock Ontario. The event took place at Veldale Farms, a dairy farm, which was quit fitting for the host city which also happens to be the Dairy Capital of Canada. The first 2000 people that RSVP'd to the event received a free breakfast, and 2000 people went.
They put on one heck of a good breakfast too. Pancakes, pork sausage, scrambled eggs, fried mushrooms, fresh strawberries, coffee, milk and apple cider.
That's right I said "Free". If you find yourself in the metropolis of Strathroy, Ontario and it happens to be your birthday you can score a free breakfast like Jay Eatz did. Just head to Roy's Coffee Shop and make sure you have some I.D. on you.
Roy's Coffee Shop is located on 273 Caradoc S. St. in Strathroy. I have driven by this place many times on my way to pick up things from Staples or Canadian Tire for work. It's conveniently located on one of the main arteries in town close to the major business area. On one of these trips by Roy's the outside sign read "Free Birthday Breakfast". I took a mental note of this and vowed to return on my birthday to collect my gift.
Have you ever Googled a recipe for traditional scalloped potatoes? All this talk of making a roux, gradually adding milk to flour and butter, whisking constantly for 8 minutes? Jay Eatz says forget about it, scalloped potatoes don't have to be that hard. Don't get me wrong, the traditional way is far from the wrong way but there is a faster and easier way. This recipe should yield 4 to 6 servings and fill a 2 quart casserole dish.
Easy Scalloped Potatoes
You have probably been to a wine tasting but have you ever been to a beef tasting? Well Jay Eatz had the pleasure of attending Canadian Beef's Taste & Terroir event earlier this fall at the Canadian Food & Wine Institute at Niagara College. The campus and facilities were the ideal setting for this day's events which would showcase some delicious Canadian Beef paired with some wines from the Niagara Region. The only thing that trumped the setting was our hosts, two phenomenal chef's, Chef Marty Carpenter, Director of the Canadian Beef Centre of Excellence and Chef Michael Olson, Chef Professor at the Canadian Food & Wine Institute Niagara College, and one amazing Home Economist, Joyce Parslow, Canadian Beef's Director of Consumer Relations.
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.
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 them "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.