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.
The big day had come and I headed to work early that day to start the day off right with the most important meal of the day. Roy's has that old school diner vibe. It's very busy in the morning filled with older men catching up on the daily news and meeting up with others to share the town gossip. Walking in you get the impression that this place is a social institution of the town but yet you still feel welcome as an outsider.
I sat at the bar as I was enjoying my birthday breakfast solo. The waitress came to take my order and I said it was my birthday. She let me know that you get the two eggs breakfast with your choice of bacon ham or sausage, home fries and toast. I ordered mine with scrambled eggs and bacon. I got a coffee to start while I waited for my food. Roy's makes and excellent cup of Joe.
I didn't even require my first refill on the coffee and the food was out. It was a generous sized meal and smelled delicious.
The bacon was nice and crispy and the home fries were amazing. I like them when they are cooked on a skillet or a fry pan, not a big fan of deep fried home fries. I had refill on the coffee and then went to settle the tab. I was expecting to pay for the coffee and to my surprise that was free too.
Happy Birthday to me, thanks Roy's.
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.
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: