In this special BBQ issue, we take a look at some of the most influential barbecue pit masters in America
The right music and food can make any moment magical BRUNCHIN’
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We take you through every course of this incredible brunch created and served by Top Chef Canada Season 9 winner and finalist, Chefs Erica & Josh Karbelnik
Showcasing and supporting local farms This month, we look at the vertical farm Vision Greens, and find out about their exceptional produce and learn more about vertical farming.
09 16
In this issue we take a look at Rock n Roll
Ribs, a BBQ restaurant co-owned by Iron Maiden drummer
Nicko Boomer McBrain
WHERE WOULD TONY EAT?
In this new feature we discover where the late great Anthony Bourdain would eat in different places around the globe
This month, we spice up your life with Chimichurri Originating in Argentina, It is commonly used in South American cuisine, particularly with grilled meats
Whiskey and barbecue have a longstanding and intertwined history, rooted in the cultural traditions of America We take a look at that history and share some whiskey pairings.
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Goats Head Soup is the 11th studio album by the The Rolling Stones. It was released on August 31, 1973, and 50 years later is still widely regarded as one of their classic records
Are you ready for some football? As the new season of the NFL begins, we give you a tutorial on how to tailgate the right way
September is National Rice Month, so we take a look at the history of the most popular grain of all time
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This new monthly feature takes a look at the amusebouche, and we share recipes that will no doubtedly amuse your bouches
This new monthly feature explores the delightful world of game meats In this issue we discover bison.
EATS & BEATS IS A MONTHLY MAGAZINE CELEBRATING MUSIC AND FOOD CULTURE CREATED BY KEN BERRY. 100% OF THE NET PROCCEEDS OF EVERY ISSUE WILL BE DONATED TO THE DAILY BREAD FOOD BANK TO HELP THOSE WITH FOOD INSECURITIES. NO ONE SHOULD GO HUNGRY
Growing up in the burbs in Scarborough in the 70s, it seems there was an unwritten law back then that mom had to cook in the kitchen and dad had to cook on the cue. I can safely say that the kitchen wasn’t really the place for my dad (just ask my sister about the bologna spaghetti incident����) but he was a master of the cue! Now that my wife and I live in a condo, my BBQ days are over. Don’t get me wrong you can still have a great steak cooked in a cast iron grill or fall off the bone ribs cooked low and slow in the oven but who’s kidding who…it’s just not the same. Whenever I smell that beautiful aroma of BBQ smoke mixed with cooking meat, it immediately brings me back to great memories of BBQ as a kid growing up. My dad loved to BBQ and everyone knew he was his own number one fan. Always the first to praise his own cooking and making godly noises as he ate the results of his latest grilled meal. The 3 things that were always my faves were weekend breakfasts he would cook on the barbecue with his beloved shiny grill plate, his amazing steaks but most of all…His cheeseburgers! He made them from scratch and the seasoning with his adding garlic powder without abandon, the melted American sliced cheese and the toasted burger buns were simply magical! I could eat 4 or 5 of those in one sitting they were just that good! To this day, they are still the best burgers I have ever had in my life and when I make burgers….look out because here comes the garlic powder!
100% of net profits will be given to the Daily Bread Food Bank to help those with food insecurities.��
I hope you enjoy this issue.
The story of pit masters, the unsung heroes of the barbecue world, is a tale that stretches back centuries, intertwining with the history of America itself. Like a slow-cooked brisket, their art has been marinated in time, tradition, and technique to produce an experience that is as much about the journey asitisaboutthedestination.
To understand the history of pitmasters, we first need to delve into the birth of barbecue. The term itself originates from the Taino people of the Caribbean and the American southeast, who used the word 'barbacoa' to describe their method of slow-cooking meat over a wooden platform. European colonists adopted this technique, and it became particularly popularinthesouthernUnitedStates,whereitevolvedintothebarbecuewe knowtoday.
Pitmastersemergedasthecustodiansofthiscraft.Inthe19thcentury,these were often enslaved Africans who were given the responsibility of cooking for large plantation gatherings. Despite the harsh conditions they endured, these early pit masters became adept at turning less desirable cuts of meat intodeliciousmeals,usingslow-cookingmethodsandcomplexspiceblends.
The tradition of pitmasters became a cornerstone of Southern culture. The barbecuepitbecameagatheringplace, a community hub where stories were shared, deals were struck, and friendships were forged in the warmth of the fire. The pit master was not just a chef, but a maestro orchestrating a symphonyofsmoke,meat,andspice.
Asbarbecuespreadacrossthecountry,theroleofthepitmasterevolved.In Texas, pit masters began to specialize in beef, particularly brisket, cooked in large, closed pits. The Carolinas saw a focus on pork, with pit masters using whole hogs and developing a vinegar-based sauce to complement the rich, fatty meat. Meanwhile, in Kansas City, pit masters became known for their useofawidevarietyofmeats,slatheredinathick,sweet,tangysauce.
The 20th century saw the rise of competitive barbecue, with pit masters pitting their skills against each other in contests that tested their ability to producethemostsucculent,flavorfulbarbecue.Thesecompetitions,likethe Kansas City Barbeque Society's annual cook-off, helped to elevate the pit masterfromlocalherotonationalicon.
Yet, despite these changes, the essence of the pit master remains the same. They are still the guardians of the fire, the masters of smoke and spice. They still work long hours, tending to their pits, adjusting the heat, testing the meat,strivingforthatperfectbalanceofflavorandtenderness.
Today, the spirit of the pit master lives on in the countless barbecue joints that dot the American landscape, in the backyard grills and smoker rigs of home barbecue enthusiasts, and in the bustling barbecue competitions that draw crowds of thousands. It's a testament to the enduring appeal of barbecue and the skill, dedication, and passion of the pit masters who make itallpossible.
The history of pit masters is not just a culinary journey, but a cultural one, reflecting the diversity, creativity, and resilience of America itself. From the early days of the Southern plantations to the nationwide barbecue phenomenon of today, pit masters have been at the heart of this delicious tradition,stokingthefiresofourcollectiveloveforbarbecue.
Norma Frances "Tootsie" Tomanetz is an incredible woman who has made a significant impactintheworldofbarbecue.Tootsie,asshe is fondly known, is a legendary pitmaster from Texas, USA. She was born in 1935 and grew up in Lexington, a small town known for its barbecue tradition.
Tootsie began working at Snow's BBQ in Lexington in the late 1960s, where she initially helped with various tasks. However, it wasn't until 2003, at the age of 68, that she took over as the pitmaster. Since then, she has been serving up mouthwatering, finger-licking barbecue that has gained her widespread recognitionandrespect.
Tootsie's expertise lies in smoking meat to perfection. She uses a combination of postoakwoodandherownsecretblendofseasoningstocreateflavorprofilesthat are simply unforgettable. Her brisket, in particular, has gained a cult-like following andhasbeenhailedassomeofthebestintheworld.
Despite her fame and success, Tootsie remains humble and down-to-earth. She is known for her warm personality, always greeting customers with a smile and making them feel like family. Tootsie's dedication to her craft and her genuine love forwhatshedoeshavemadeheraniconicfigureinthebarbecuecommunity.
To this day, Tootsie continues to inspire aspiring pitmasters, both young and old, with her skill, passion, and incredible work ethic. She proves that age is just a numberwhenitcomestopursuingyourdreamsandmakingalastingimpactonthe world.
Myron Mixon is a legendary pitmaster and one of the most influential figures in the world of barbecue. Hailing from Unadilla, Georgia, Mixon was born into a family of pitmasters, with his father being a wellknown barbecue expert. This upbringing instilled in him a deep appreciation for the art of smoking meatsandignitedhispassionforbarbecue.
Mixon rose to prominence with his exceptional skills and dedication to the craft. His breakthrough moment came when he won four consecutive grand championships at the prestigious Memphis in May World Championship Barbecue Cooking Contest. This unprecedented feat set him apart from his peers and established him as a force to be reckoned withinthecompetitivebarbecuecircuit.
Throughout his career, Mixon has accumulated an impressive number of awards and accolades. With over 200 grand championships and around 1800 trophies, he holds the record for the most wins in competitive barbecue, as recognized by the Guinness World Records. His unrivaled success has earned him the nickname "WinningestBarbecuePitmaster."
In addition to his accomplishments in competitions, Mixon has also found success in the realm of media and entertainment. He starred in the popular reality TV show "BBQ Pitmasters," where he showcased his skills and competed against other renowned pitmasters. Mixon has also shared his secrets through his best-selling cookbooks. His books, such as "Smokin' with Myron Mixon" and "Everyday Barbecue," have become go-to resources for barbecue enthusiasts seeking to elevate their skills. His friendly and approachable demeanor has made him a beloved figure in the barbecue community, and his impact on the world of barbecuewillcontinuetobefeltforyearstocome.
eatsandbeats.ca
Aaron Franklin is a renowned American pitmaster and barbecue restaurant owner. Hegainedfamethroughhishighlyacclaimedrestaurant,FranklinBarbecue,located in Austin, Texas. Franklin's passion for barbecuing began at a young age, and he has sincebecomeanexpertinthecraft.
What sets Aaron Franklin apart is his dedication to the art of smoking meat. He is known for using traditional Central Texas-style barbecue techniques, which involve slow-cooking meats over wood-burning pits. Franklin's meticulous attention to detail and commitment to quality have earned him numerous accolades and a loyal following.
In addition to running his restaurant, Franklin has also authored a bestselling book called "Franklin Barbecue: A Meat-Smoking Manifesto," where he shares his knowledge and tips on achieving mouthwatering barbecuedmeats.
Aaron Franklin is a highly respected figure in the world of barbecue, known for his expertise, friendly demeanor, and the fingerlicking deliciousness of his smokedmeats.
Tuffy Stone is a renowned figure in the world of barbecue. He is a highly accomplished pitmaster, chef, and television personality. Tuffy has won numerous awards and championships in barbecue competitions, earning him the reputation of being oneofthebestinthefield.
AnativeVirginian,TuffyisaSix-timeWorldBarbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor,” Tuffy’s legendary precision and obsession with the science of smoke have made him oneofthemostinfluentialpeopleinbarbecue.
As a result of his continued success with the Cool Smoke competition barbecue teamandhisextensiveknowledgeofallthingsbarbecue,Tuffywasselectedtojoin DestinationAmerica’sshow‘BBQPitmasters’asajudgeandco-host. Tuffy’s life in barbecue continues to take him all over the world, including Kuwait, where he was honored to be able to cook for the troops stationed there. In New Zealand and Australia he taught barbecue classes at Meatstock and most recently traveled to Brazil to teach a masterclass to a large group of passionate Portuguese speakingpitmasters.
In late 2019, Tuffy opened The Westover, a casual neighborhood joint in Richmond, Virginia,thatservesbreakfastandlunchdailyandoccasionallyopensfordinnerand live music. He continues to be an owner of a successful off-premise catering company,ASharperPalate,whichrecentlycelebrated25yearsinbusiness.
ChefRodneyScottisanotherhighlyesteemedfigure in the world of barbecue. He is renowned for his expertise in whole hog barbecue, a traditional Southern style of cooking where the entire pig is slow-cookedoverapit.
Born and raised in South Carolina, Rodney Scott comes from a family with a rich barbecue heritage. His parents owned a barbecue restaurant, and he learned the art of pit-cooking from a young age. Rodney's passion and dedication to perfecting his craft led him to become one of the most respected pitmastersinthecountry.
In2018,RodneyScottopenedhisownrestaurant,RodneyScott'sWholeHogBBQ,in Charleston, South Carolina. The restaurant quickly gained recognition and acclaim for its authentic and mouthwatering barbecue. Rodney's commitment to preservingtraditionalcookingmethodswhileinfusinghisownuniqueflairhasmade himabelovedfigureintheculinaryworld.
Chef Rodney Scott's talent and passion have not gone unnoticed. In 2018, he received the prestigious James Beard Foundation Award for Best Chef Southeast, furthersolidifyinghisstatusasaculinaryicon.
In addition to running his restaurant, Rodney Scott has also appeared on various television shows and documentaries, sharing his expertise and love for Southern barbecuewithawideraudience.
Chef Rodney Scott is celebrated for his mastery of whole hog barbecue, his commitmenttotradition,andhiswarmandfriendlypersonality.
Rock n Roll Ribs is a restaurant co-owned by Iron Maiden drummer Nicko Boomer McBrain. Located in Coral Springs, Florida, the restaurant combines McBrain's passion for both music and food. Rock n Roll Ribs was established in 2008 by Nicko McBrain and his close friend Mitch Tanne. The idea for the restaurant came about after the duo frequently cooked barbecues together and decided to turn their love for music and food into a business.The restaurant's decor and atmosphere are heavily influenced by rock and metal music. It features autographed memorabilia from various bands and musicians, including IronMaiden,makingitapopularspotformusicenthusiasts.
Rock n Roll Ribs specializes in BBQ-style cuisine, offering a range of smoked meats, ribs, sandwiches, burgers, salads, and sides. The menu features dishes named after Iron Maiden songs, such as "Run to the Hills" chili and "Fear of the Dark" wings. Some of the restaurant's most popular dishes include the "Trooper" burger (named after Iron Maiden's classic song) made with Angus beef, bacon, cheddarcheese,andbarbecuesauce.The"TheNumberoftheBeast"sandwichis anotherfanfavorite,featuringslow-cookedpulledpork.
Rock n Roll Ribs occasionally hosts live music events, featuring local bands and musicians. It provides a platform for emerging artists to showcase their talents and offers a unique experience for customers. The restaurant actively participates in charity events and supports various community organizations. Nicko McBrain himself is known for his philanthropy and involvement in several charitablecauses.
Rock n Roll Ribs has gained a reputation for its delicious food, vibrant atmosphere, and its connection to the world of rock music, making it a must-visit spot for fans of Iron Maiden and music lovers in general.
Nicko McBrain with bandmates at the induction ceremony for Hollywood RockWalk Induction of Iron Maiden, The Guitar Center, LA, Aug 19, 2005
Parts of this feature are taken from World Travel: An Irreverent Guide by Laurie Woolever
Anthony Bourdain: no reservations: Season 9, Episode 1
During the final season of No Reservations, shot in 2012, Tony and the crew touched down in Austin, for the annual South by Southwest festival. "For a short period each year, a midsize Texas city, its strangely un-Texan capital, becomes something else: a hipster apocalypse. There's nothing to do but surrender. For six days in March, crowds descend to see more than two thousand bands play ninety-plus venues for-I don't know, you do the math but a hell of a lot of performances." Over the course of a week, Tony met with, fed, and attended the performances of a handful of such bands, with the notion that touring musicians don't often get to eat well.
Parts of this feature are taken from World Travel: An Irreverent Guide by Laurie Woolever
Anthony Bourdain: no reservations: Season 9, Episode 1
"South by Southwest is a spectacle in its own right, but there's another reason to come to Austin; reason enough to slit your best friend's throat, steal a car, drive cross-country, and then wait on line outside a drearylooking shed for upward of two hours: Franklin Barbe-cue. Aaron Franklin is the obsessed and obsessive legendarily perfectionist master of slowsmoked meats. What Aaron Franklin is doing at the head of this line is truly worth waiting for."
Franklin smokes his meats--beef brisket, pork ribs, pulled pork, turkey, and homemade sausages studded with beef hearts for eighteen hours in an oakfired smoker, seasoning everything with just salt and pepper. His service style is highly democratic, and rewards patience: customers line up in the morning, well before Franklin's opens, and are served in order. An employee is there to manage the crowd, letting people know approximately how long they should expect to wait, and whether their position in line is far back enough that they're at risk of missing out, because once the meat is sold through, that's it for the day. In addition to the meats, Franklin offers a short roster of side dishes, pies, and beer and wine.
"You know, the turkey and the sausage are both great," said Tony, "but they pale in comparison to the indefinable awesomeness of the beef. The fatty end is so insanely moist and delicious. Far and away the best that I've ever had. It is a religious experience of barbecue."
Here are just 15 of the restaurants that Anthony Bourdain ate at over the course of his three series. (A Cook’s Tour, No Reservations, and Parts Unknown.)
"Texas barbecue is the defining cuisine of America, and the best barbecue in Texas is the best barbecue in the world."
— Anthony Bourdain
All photos in this feature are courtesy of Isaac Tang
@izaac.t_
On August 13th, we gathered at my sister’s house for a Sunday brunch that would turn out to be a culinary experience we would never forget. The brunch was a gift from my wife and I to my sister’s family (and to ourselves) as we celebrate the marriage of both of my nieces, my sister and brother-inlaw’s 30th wedding anniversary, as well as, the 15th wedding anniversary for my wife and I. So when we hired Karbs Catering, we expected this to be an amazing meal with Top Chef Canada’s Season 9 winner and finalist Chef Erica and Chef Josh Karbelnik at the pass…and it truly was beyond amazing! So much so that I wanted to document it and share the beauty of this meal with you, course by course.
Over the next couple of pages you will see some truly amazing dishes created by 2 incredible chefs who left us in culinary awe.
COURSE 1 - YOGURT
Yogurt Bavarois, Cherry, Honey
Comb & Hemp Tuille
COURSE 2 - PAN CON TOMATE
Puff Pastry. Roasted Garlic
Tomatoes & Herbs
COURSE 3 - PANCAKES
Foie Gras Mousse, Peaches
Dark Amber Maple Syrup
COURSE 4 - SMOKED TROUT
Spanish Torta, Cabbage & Dill
COURSE 5 - TENDERLOIN
Sofi Quail Egg, Bernaise Espuma & Asparagus
COURSE 6 - CARBONARA
Parmesan Ice Cream
COURSE 7 - PANNA COTTA
BRING ON THE KARBS AND BRING THE RESTAURANT TO YOU
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Specializing in sit-down tasting menus while utilizing the highest quality of local ingredients, we create an unforgettable custom fine dining experience in the comfort of your own home for you and your guests. There are no menus or lists to choose from. We work one-on-one with you to create your dream menu!
No event is too big or too small. As your personal chefs, we offer the full Michelin Star catering experience every time! From small dinner parties + date nights, to large weddings + events, we are your one-stop shop for all your event needs! We will turn your event into a culinary masterpiece with a full table setup (with florals, décor, menus and candles). You will be left with a lasting memory of an unforgettable experience.
“All I can say is that Chefs Erica and Josh Karbelnik delivered a once in a lifetime meal! Everything was truly incredible!”
- Ken Berry
“Today's brunch by Karb's Catering was an exquisite culinary adventure orchestrated by the most genuine gifted and creative couple! The food truly was beyond compare!”
- Linda Ross
“I wish I could give 100 stars because, oh my gosh, this was the best food I've ever had in the most amazing atmosphere and the most wonderful experience.”
- Sydney Ross
The Welland-based vertical farm was founded several years ago by a group of strategic Canadian business leaders concerned about issues related to imported produce, including food-safety, lack of food traceability, listeria contamination and overall poor quality.
The group agreed these concerns could be addressed using vertical farming technology and worked to develop a proprietary system to produce locally grown, non-GMO, pesticide-free leafy greens that could sell year-round at an affordable price.
“We’ve been progressing by leaps-and-bounds and ended up building a brand proposition that resonates with people,” said Karen Gold, Vision Greens’ Head of Marketing.
“We have an amazing growth story,” Gold said. “In 2021 when we launched, we had just two customers and now there are well over 310 retail locations that we distribute to as well as some major Foodservice accounts such as Compass Group Canada”.
The signature product Crunchy Green Leaf Lettuce can be seen along with their other products, in the packaged salad sections at all Metro and Food Basics stores across Ontario. These are their flagship customers, with other independent retailers such as Goodness Me and Commisso’s also part of the roster.
p y g pesticide-free leafy greens that sell year-round, affordably. Canadians generally don’t think about buying locally grown lettuce in February and now they can with Vision Greens. They sell 4 packaged lettuce products, Crunchy, Fancy, Sweet and Cherry Kiss, plus Zesty Arugula.
Their products are known for their superior taste and freshness. Once people try the greens produced by Vision Greens in a perfectly controlled environment, they never want to eat any other brand of lettuce or arugula again. The product quality is driven not only by their growing process but their speed to market. Products that sit on trucks for days lose their taste, nutritional value and shelf life.
2 cup roasted butternut squash peeled and ¾ inch diced.
2 cups crispy brussels sprouts (trimmed and halved)
1 tablespoon maple syrup
2 tablespoons olive ol
2 teaspoons kosher salt divided.
1 teaspoon coarsely ground black pepper divided.
6-8 cups each of Vision Greens Green Leaf Lettuce and Red Leaf
Lettuce
1/2 cup walnut halves, toasted
1/4 cup friulano cheese
3/4 cup apple juice or apple cider
2 tablespoons apple cider vinegar
2 tablespoons shallots minced from one large red onion
2 teaspoons Dijon Mustard
¼ cup olive oil
Preheat the oven to 400°F.
Toss the squash and brussels sprouts: Place the butternut squash cubes and brussels sprout halves on a large baking sheet. Drizzle with maple syrup and 2 tablespoons of olive oil. Sprinkle them with 1 teaspoon kosher salt, and ½ teaspoon black pepper. Toss to ensure that all pieces are coated.
Roast and turn: Place the baking sheet in the oven and roast for 20-25 minutes until the squash and sprouts are tender, turning once halfway through. In the last 5 minutes. Make the vinaigrette: Place the apple juice, apple cider vinegar, and minced shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6-8 minutes, or until reduced to 1/4 cup. Remove from heat. Finish the dressing: Whisk in the Dijon mustard, 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk until emulsified.
Assemble the salad: Place equal parts of Vision Green's Green and Red Leaf lettuce in a large salad bowl.
Pour over the dressing and give it a big toss. Add the roasted butternut squash and crispy brussels sprouts.
Finish and serve: Top the salad off with the toasted walnuts and friulano cheese. Taste and season with salt and pepper.
Notes
eatsandbeats.ca
The signature product Crunchy Green Leaf
Lettuce can be seen along with their other products, in the packaged salad sections at all Metro and Food Basics stores across Ontario.
Chimichurri is traditionally a wet South American marinade. It is most often used with grilled meats and has the consistency of a relish. You will find stuffed pepper recipes, or taco recipes that use this blend. It often has freshly chopped herbs, fresh citrus, along with many spices and oil.
The Spice Trader’s version of Chimicurri is a blend of: Oregano, Basil, Parsley, Thyme, Black Pepper, Savory, Smoked Paprika, Garlic. The layering of the aromatics, alongside the earthy sweet spices makes this delicious spice blend the perfect complement to steak, as well as chicken and root vegetables. You can always add a squeeze of lemon and some olive oil to create a marinade – it is similar to The Spice Trader’s Moroccan Red Chermoula that way.
Chimichurri has a smokey, rich flavour and can be mixed with oil and red wine vinegar to drizzle on grilled zucchini or salmon. Like most blends it can also be used in soups, stews, and rice.
There is also the spicier red version, 'chimichurri rojo', made with roasted red peppers and additional spices like red chilli flakes (or fresh chillies) and smoked paprika. Both rely on the same base of parsley, oil, vinegar and garlic.
The origins of Chimichurri are a bit of a mystery and there are several theories surrounding its history. One popular story is that it was first prepared by gauchos, or Argentine cowboys, as a marinade and sauce for the meat they would cook over open fires. Due to the lack of refrigeration in the 19th century, the vinegar and oil in the sauce served to preserve the meat.
Another theory suggests that the sauce was brought over when Spain, whose cuisine was heavily influenced by Morocco, colonized Argentina in the 16th century. Or maybe later when immigrants from Spain's Basque Country came to Argentina in the 19th century. The name "Chimichurri" is believed by some to be a corruption of "tximitxurri", a Basque word meaning "a mixture of several things in no particular order".
Yet another theory points to the name stemming from "Jimmy McCurry", an Irishman who is said to have first prepared the sauce. The story goes that his name was difficult for the locals to pronounce, and over time, "Jimmy McCurry" was transformed into "Chimichurri".
Despite these different theories, the true origin of Chimichurri remains uncertain. What is clear, however, is that this tangy and flavorful sauce has become a beloved part of Argentine cuisine and is enjoyed worldwide.
Directions Ingredients
1 cup roasted red peppers
(store bought or homemade -
recipe on page )
I cup curly parsley
(washed and rough chopped)
3-5 garlic cloves (peeled)
Zest of 1 lemon
(approx 1 tbsp)
Sqeeze of lemon juice
1 shallot
(peeled and rough chopped)
1 tsp Spice Trader chimichurri
seasoning
1/4 cup olive oil
1/8 cup red wine vinegar
1 tsp dried chilli flakes
2 tsp smoked paprika
Salt and peper to taste
Optional:
1/4 cup cilantro
1/4 cup oregano
Aleppo peppers
(1 tsp - dried, crushed)
To a food processor, add all of the chimichurri ingredients except olive oil and lemon zest, and pulse until chopped and well combined. Remove the paste to a bowl and combine the olive oil and lemon zest. Season with s&p.
1 large Whole Branzino (approx 1.5 lbs) butterflied and de-boned
2 lemons
1 red onion
2 red peppers
1 large zucchini
Salt and pepper to taste
Preheat oven to 400 degrees F.
Wash and prep vegetables for roasting. For the lemons, halve one horizontally, slice the second into 1/4 inch rounds and set aside. Arrange the prepped vegetables on a parchment lined baking tray, drizzle with a generous glug of olive oil and season liberally with s&p.
Roast vegetables in the oven until tender and slightly charred (approx 20-25 minutes)
Clean and dry the Branzino with paper towel to remove excess moisture from the skin. Season well with s&p (including the inside of the fish cavity). Line the fish cavity with a few slices of lemon.
Heat a non-stick frying pan to medium-high with a generous drizzle of olive oil. Using tongs, add the fish to sear undisturbed for 5-6 minutes. Press down on the fish to ensure maximum surface contact. Using a fish spatula (or the thinnest spatula you can find), lift the skin to see if it has developed a coloured crisp skin. When it has, gently flip the fish over to sear the opposite side. Sear for another 5-6 minutes until the same colour and skin texture has been achieved. Remove the Branzino to a serving plate.
To the same pan, add a drizzle of olive oil and lemon halves. Press firmly down on the lemons to maximize surface contact and cook for 3-4 minutes until heated through and charred.
Once the vegetables are finished roasting, add them to the serving plate along with the charred lemons and Chimichurri Rojo. Serve and enjoy.
2 medium red peppers
Olive Oil
Salt and Pepper
Preheat oven to 400 degress F.
Line a baking tray with parchment paper to prevent sticking.
Wash and cut peppers into quarters. Remove the stem, membranes and seeds.
Place peppers cut side down on the baking sheet, drizzle with olive oil and season with s&p.
Roast peppers in the oven for 30-35 minutes. The peppers are ready when they are very soft and charred.
Transfer peppers to a glass bowl and leave to cool. Once cooled, you may choose to peel the skins and discard them, or leave them on for texture.
Store roasted peppers in an airtight jar for up to one week or use immediately.
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Specializing in the craft of creating custom weekly meal plans to bespoke dining experiences, providing a uniquely personal culinary experience every time.
Every dining experience with me as your Personal Chef will be met with the highest level of attention and detail, no matter the occasion or budget Catering to weekly in-home meal prep, in-home fresh serve dining, or special events, I will customize a menu that will provide a delightful experience, one you will look forward to again and again.
TEL: 416-892-5164
EMAIL: UMAMICHEF.TO@GMAIL.COM
1. Renegade - Jay Z, Eminem
2. ooh la la - Run The Jewels
3. Get Em High - Kanye, Kweli, Common
4. The Blacker The Berry - Kendrick Lamar
5. I Aint The One to Fuc Wit - Diamond D (feat. Scram Jones)
6. Fentanyl - Black Thought, Salaam Remi
7. Ego Trippin' (Part 2) - De La Soul (feat. Shorty No Mass)
8. Stuck On Stoopid - Roger Mooking
9. Runnin' - The Pharcyde
10. Eat Em Up L Chill - LL Cool J
11. The Games We Play - Pusha T
12. Ol' Time Killin' - Kardinal, Jully Black, IRS
13. Keep It Rollin' - A Tribe Called Quest
14. It's All On Me - Dr Dre, Justus, BJ The Chicago Kid
15. Played Like a Piano - King Tee, Ice Cube, Breeze
16. Exhibit A - Jay Electronica
17. Think About It - Special Ed
18. Heaven Only Knows - K-OS
19. I Seen A Man Die - Scarface
20. Babylon - Outkast
The history of the Popeye's Chicken Sandwich dates back to August 12, 2019, when the fast-food chain launched it nationwide in the United States. However, its journey began a few months earlier.
In May 2019, Popeye's tweeted a playful message comparing their chicken to another popular fast-food chain's chicken sandwich. The tweet went viral and sparked a friendly rivalry among fans of both chains. This unexpected social media attention prompted Popeye's to take action and create their own chicken sandwich.
Popeye's worked to perfect the recipe, focusing on creating a crispy, flavorful chicken filet that would stand out from the competition. The sandwich was carefully crafted with a combination of a buttery brioche bun, juicy chicken breast, and tangy pickles, all topped off with a special mayobased sauce.
When Popeye's officially launched the sandwich in August 2019, it exceeded all expectations. The demand for the sandwich skyrocketed, leading to long lines, sold-out stores, and even viral stories of customers trading their sandwiches for high-priced items. The popularity of the Popeye's Chicken Sandwich sparked a nationwide craze, making it a cultural phenomenon and a topic of conversation across social media platforms.
In response to the overwhelming demand, Popeye's has made efforts to keep the sandwich available consistently, although availability may vary by location. Since its launch, the Popeye's Chicken Sandwich has become an iconic item on their menu and continues to be enjoyed by many chicken sandwich enthusiasts.
1. Start by marinating the chicken. Pound the chicken breasts to an even thickness, then place them in a shallow dish and pour the buttermilk over them. Cover and refrigerate for at least 1 hour or overnight.
For the chicken:
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- Salt and black pepper to taste
- Vegetable oil for frying
For the spicy mayo:
- 1/2 cup mayonnaise
- 1 tablespoon hot sauce
- 1 tablespoon pickle juice
- Salt and black pepper to taste
For the sandwich:
- 4 brioche burger buns
- 4-8 pickle slices
- Lettuce leaves
2. In a separate bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This is the seasoned flour for coating the chicken.
3. Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
4. Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge the chicken in the seasoned flour mixture, pressing lightly to adhere the flour.
5. Carefully place the chicken in the hot oil and fry for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the oil and let it drain on a paper towel.
6. In a small bowl, whisk together the mayonnaise, hot sauce, pickle juice, salt, and black pepper to make the spicy mayo.
7. To assemble the sandwich, spread the spicy mayo on the top and bottom bun. Place lettuce leaves on the bottom bun, followed by the fried chicken. Top with pickle slices and cover with the top bun.
8. Serve immediately and enjoy your homemade Popeye's chicken sandwich!
Note: Adjust the amount of spices and hot sauce according to your taste preferences.
In recent years, game meats have gained popularity among food enthusiasts and culinary adventurers. These meats, derived from wild animals such as deer, boar, rabbit, and game birds, offer a unique and flavorsome experience that differs from traditional domesticated meats. In this article, we will delve into the fascinating world of game meats, discussing their flavors, health benefits, and preparation methods.
Game meats have been a staple in many cultures for centuries, with a rich history deeply rooted in hunting and gathering traditions. Initially consumed for survival, today, they have evolved into delicacies sought after by food lovers worldwide. The distinct flavors and textures of game meats add a touch of excitement to any meal and allow for diverse and creative culinary explorations.
One of the most remarkable aspects of game meats is their distinctive flavor profiles. Due to their natural diets, which often consist of wild plants and foraged foods, game meats possess a complex taste that differs from conventional meats. For instance, venison offers a rich, earthy flavor with notes of sweetness, while wild boar boasts a deep, savory taste. Such unique flavors can elevate dishes and add depth to various recipes.
AGastronomicAdventure
Game meats are not only known for their exceptional flavors but also for their health benefits. Compared to domesticated meats, game meats tend to be leaner and lower in fat content. They are also packed with essential nutrients, including high-quality protein, iron, zinc, and B vitamins. Additionally, game meats are often free from growth hormones and antibiotics, making them a healthier choice for those conscious of their food sources.
When it comes to cooking game meats, there are various techniques and preparation methods to explore. Due to their lean nature, game meats require careful attention to prevent them from drying out. Marinating or brining the meat before cooking can help enhance moisture and tenderness. Slow cooking methods such as braising, stewing, or roasting at lower temperatures are often recommended to maintain the meat's juiciness and develop rich flavors.
To create a well-balanced dish, it is essential to pair game meats with complementary ingredients. Fruits like berries, cherries, or pears can add a touch of sweetness that enhances the flavors of game meats. Earthy vegetables such as mushrooms, root vegetables, and hearty herbs like rosemary and thyme can also create a harmonious combination. Additionally, robust red wines or full-bodied beers are often recommended to accompany game meats, as their flavors complement each other splendidly.
When indulging in game meats, it is crucial to consider the legal and sustainable aspects of consuming wild animals. It is essential to ensure that game meats are sourced from reputable suppliers who adhere to ethical hunting practices and regulations. Responsible hunting and sustainable practices contribute to the preservation of ecosystems and the continuity of wildlife populations.
Embarking on a culinary adventure with game meats offers a unique and exciting experience for food enthusiasts. Their distinct flavors, health benefits, and versatility in cooking methods make them an intriguing addition to any menu. By exploring the world of game meats responsibly and sustainably, we can not only appreciate their gastronomic delights but also contribute towards preserving the natural balance of our ecosystems. So, why not step out of your comfort zone and savor the flavors of the wild with game meats?
Bisons, also known as American buffalo, are large, hoofed mammals native to North America. They are known for their massive size, with adult males (bulls) weighing up to 2,000 pounds (900 kg) and standing 6 feet (1.8 meters) tall at the shoulder. Bisons have a distinctive hump on their shoulders and a thick, shaggy coat that protects them from harsh weather.
Historically, bison herds roamed across vast areas of North America, playing a vital role in the lives of indigenous peoples. However, due to overhunting and habitat loss, bison populations were nearly wiped out by the late 1800s. Conservation efforts have helped revive their numbers, and today, bison can be found in protected reserves and some private ranches.
Bison meat, often referred to as buffalo meat, is leaner and has a slightly sweeter taste compared to beef. It is considered a healthier alternative to traditional red meat due to its lower fat and cholesterol content. Bison meat is high in protein, iron, and essential fatty acids, making it a nutritious choice for meat lovers.
1 pound (450g) ground
bison meat
1 tablespoon
Worcestershire sauce
1 teaspoon garlic powder
Salt and pepper to taste
2 large onions, thinly sliced
2 tablespoons butter or olive oil
4 burger buns
Optional toppings: cheese, lettuce, tomato, pickles, etc.
Note: Bison meat is lean and can dry out if overcooked, so be careful not to overdo it. It's best to cook bison to mediumrare or medium doneness for optimal flavor and juiciness.
1. In a mixing bowl, combine the ground bison meat, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently until well combined, being careful not to overwork the meat. Form the mixture into 4 equal-sized patties.
2. In a large skillet, melt the butter or heat the olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they become soft and caramelized, around 20-25 minutes. Remove from heat and set aside.
3. Preheat a grill or stovetop grill pan to medium-high heat. Cook the bison patties for about 4-5 minutes per side, or until they reach your desired level of doneness. Avoid pressing down on the patties while cooking to retain their juices.
4. While the patties are cooking, lightly toast the burger buns.
5. Assemble the burgers by placing a bison patty on each bottom bun. Top with a generous amount of caramelized onions and any other desired toppings. Finish with the top bun.
Every summer, like clockwork, Frank Caputo would find himself in his backyard, wholeheartedly devoted to crafting the perfect rack of ribs for his family and friends. In 2008, Frank was working in the financial services industry. To that point he had spent nearly 2 decades in that industry. The financial services industry provided great comfort and security for his young family. However, amid the success, Frank found himself in the most toxic work environment he could have ever imagined.
When Frank prioritized his mental well-being, he felt abandoned by the community he dedicated his life to. The bitterness ruled out returning. It was during this turbulent time that Frank stumbled upon his true passion: creating the ultimate dry rub and BBQ sauce for his loved ones to enjoy. The process of developing and refining his recipes became therapeutic, allowing him find peace in each new iteration.
In pursuing his passion, Frank discovered that he could turn his love for cooking into something more profound and meaningful and alas - Hank Daddy's Barbecue was born. He started sharing his creations with the community, spreading the joy of good food and gathering people together in an atmosphere of positivity and support.
In the end, Frank's journey is a testament to the power of resilience, selfdiscovery, and following one's true passion. While the path was not without its challenges; he managed to find his way to a place of happiness, and contentment, touching the lives of those around him with the simple pleasure of a delicious meal served with pride and joy.
Hank Daddy's Barbecue is a renowned establishment that began its journey in 2009, as a Food Truck, catering to events and trade shows. In 2016, it expanded its horizons and opened its restaurant doors in Vaughan, roudly boasting an Authentic Kansas City Style Barbecue Restaurant. Hank Daddy's Barbecue has earned a reputation for its mouthwatering smoked meats and delectable barbecue offerings. Hank Daddy's Barbecue is not just a place to satisfy your taste buds; it's an immersive experience into the rich flavours of Kansas City's Barbecue tradition, carefully nurtured and perfected by the one and only Hank Daddy himself.
Hank Daddy's Barbecue boasts a traditional barbecue menu featuring staples like Pulled Pork, Beef Brisket, St. Louis Style Ribs, and scrumptious Mac n Cheese. To achieve unparalleled tenderness and flavour, their meat undergoes daily smoking sessions for up to 14 hours. Their Original Barbecue sauce and Original Rub stand as true gems, perfectly complementing the smoky meats and leaving a lasting impression. With an authentic Kansas City Style barbecue ambiance and fully stocked bourbon bar, every visit transports guests to the heart of barbecue tradition.
Whiskey and barbecue have a longstanding and intertwined history, rooted in the cultural traditions of America. Both whiskey and barbecue have deep roots in Southern culture and have often been enjoyed together in social gatherings and celebrations.
The origins of whiskey in America can be traced back to the 18th century when Scottish and Irish immigrants brought their distillation techniques to the New World. Whiskey quickly became a popular spirit, particularly in the Southern states, where it was produced using locally available grains like corn and rye.
Barbecue, on the other hand, has a history that dates back even further. The word "barbecue" itself comes from the Taíno indigenous peoples of the Caribbean, who used the term "barbacoa" to refer to a method of slowcooking meat over an open fire. This culinary technique was later adopted and adapted by African slaves in the Southern United States, who added their own flavors and cooking styles to create what we now know as Southern barbecue.
The combination of whiskey and barbecue became popular due to their shared roots in Southern culture. Both were often enjoyed at social gatherings such as backyard cookouts, community events, and family reunions. Whiskey was seen as a versatile and flavorful spirit that complemented the rich and smoky flavors of barbecue.
In addition to being enjoyed alongside barbecue, whiskey has also been used as an ingredient in barbecue sauces and marinades. The complex flavors of whiskey, with its notes of caramel, vanilla, and smokiness, can add depth and complexity to barbecue sauces, enhancing the overall flavor profile of the dish.
Today, the pairing of whiskey and barbecue continues to be a beloved tradition, not only in the American South but also in barbecue-loving communities around the world. Whiskey tastings and barbecue festivals often go hand in hand, offering attendees the opportunity to savor the flavors of both.
Whether it's sipping a glass of bourbon while enjoying a plate of slowsmoked ribs or incorporating whiskey into a homemade barbecue sauce, the combination of whiskey and barbecue represents a fusion of flavors and traditions deeply rooted in American culture
1. Smoked Brisket and Bourbon: The rich, smoky flavors of the brisket go wellwiththecaramelandoaknotesofbourbon.
2. Pulled Pork and Rye Whiskey: The spicy, peppery flavors of rye whiskey complementthetenderandsavorypulledpork.
3. BBQ Ribs and Tennessee Whiskey: The sweet and tangy flavors of BBQ ribsareenhancedbythesmoothnessofTennesseewhiskey.
4. Grilled Chicken and Irish Whiskey: The light and fruity flavors of Irish whiskeypairnicelywiththesmokyandgrilledflavorsofchicken.
5.BBQShrimpSkewersandScotchWhisky:Thesmokyandpeatyflavorsof ScotchwhiskycomplementthecharredandspicyflavorsofBBQshrimp.
6. Smoked Sausage and American Bourbon: The hearty and robust flavors of smoked sausage are balanced by the caramel and vanilla notes of Americanbourbon.
7. BBQ Beef Brisket and Single Malt Scotch: The rich and meaty flavors of beef brisket are enhanced by the complex and smoky notes of single malt Scotch.
8. BBQ Pulled Chicken and Canadian Whisky: The mellow and smooth flavors of Canadian whisky pair well with the tender and tangy BBQ pulled chicken.
9. Grilled Salmon and Japanese Whisky: The delicate and smoky flavors of grilled salmon are complemented by the subtle and refined flavors of Japanesewhisky.
10. BBQ Lamb Chops and Peated Whisky: The bold and gamey flavors of BBQ lamb chops are enhanced by the smoky and earthy notes of peated whisky.
1. In a small mixing bowl, whisk together the olive oil, soy sauce, honey, minced garlic, grated ginger, lemon juice, salt, and pepper. This will be your marinade.
4 salmon fillets, skin on
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon grated ginger
Juice of 1 lemon
Salt and pepper to taste
Optional: Fresh herbs for garnish (such as dill or parsley)
**Whiskey Pairing on next page…
2. Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring that each fillet is coated evenly. Let the salmon marinate for at least 30 minutes, or up to 2 hours for maximum flavor.
3. Preheat your grill to medium-high heat (around 400°F or 200°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
4. Once the grill is hot, place the salmon fillets skin-side down on the grill. Close the lid and cook for about 4-5 minutes.
5. Carefully flip the salmon fillets using a spatula. Cook for an additional 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
6. Remove the grilled salmon from the heat and transfer to a serving platter. Garnish with fresh herbs if desired.
7. Serve the BBQ grilled salmon with your favorite side dishes like rice, roasted vegetables, or a fresh salad.
Toki is an elegant blend made with a variety of whiskies from Suntory's distilleries; it possesses impeccable balance and harmony; pale golden colour with subtle flavours of citrus, green apple and thyme; the palate is silky but warming and finishes with mildly sweet and spicy notes of vanilla and ginger that linger pleasantly.
Such a smooth taste and exquisite flavouring, this continues to surprise and surpass my expectations.”
Alcohol/Vol: 43%
If you can find Toki Whisky at your local LCBO, buy it asap! It has a divine flavour, smooth characteristics and no after taste. It is a bit pricey, but your paying for one of the best whisky's on the market.
Made In:Japan
By: Toki
Goats Head Soup is the 11th studio album by the English rock band The Rolling Stones. It was released on August 31, 1973, by Rolling Stones Records. The album is widely regarded as one of their classic records and features a mix of rock, blues, and funk influences.
Goats Head Soup was recorded in various locations including Jamaica, Switzerland, and the Netherlands, reflecting the band's desire to experiment with different musical styles and environments. The album marked a departure from the raw and energetic sound of their earlier albums, instead embracing a more laid-back and polished production.
The a Jamaic have m the ba by Belg
The album includes some of The Rolling Stones' most iconic songs, such as "Angie," which became a massive hit and reached the top of the charts in multiple countries. "Angie" is a heartfelt ballad written by Mick Jagger and Keith Richards, known for its beautiful melody and emotional lyrics.
Other notable tracks on Goats Head Soup include the opening song "Dancing with Mr. D," which sets the tone for the album with its dark and mysterious atmosphere. "Doo Doo Doo Doo Doo (Heartbreaker)" showcases the band's social and political commentary, addressing the issue of gun violence in America.
Goats Head Soup received mixed reviews upon its release, with some critics praising the band's exploration of new musical territories, while others felt it lacked the energy and cohesion of their earlier works. However, over time, the album has achieved a more favorable reputation and is now considered a significant entry in The Rolling Stones' discography.
Despite the initial mixed reception, Goats Head Soup was a commercial success, reaching the top of the charts in several countries, including the United States and the United Kingdom. It further solidified The Rolling Stones' status as one of the most influential and enduring rock bands in history.
In recent years, the album has been remastered and reissued with bonus tracks, allowing fans to experience additional material recorded during the Goats Head Soup sessions.
The BBQ season of the popular documentary series Chef's Table explores the world of barbecue cuisine and features renowned pitmasters and chefsfromdifferentregionsaroundtheglobe.
The show takes viewers on a culinary journey, showcasing the art of barbecuingandtheuniqueflavors,techniques,andstoriesbehindsomeof the world's best barbecue establishments. Each episode focuses on a different chef or pitmaster, delving into their personal stories, their passion for barbecue, and their dedication to preserving and evolving the craft.
The season consists of four episodes. Each episode highlights a different barbecue culture and offers an in-depth look into the lives of the featured chefs. The episodes take place in different locations, including Australia, theUnitedStates,andMexico.
Throughout the season, viewers witness the diverse styles of barbecue, from traditional Texas-style brisket to Argentine asado and Australian barbecue. The show not only explores the cooking techniques but also delves into the cultural and historical significance of each region's barbecue traditions.
In addition to showcasing the food and techniques, Chef's Table BBQ also provides insight into the personal journeys and inspirations of the pitmasters and chefs. It exploresthechallengestheyhavefaced,their commitmenttotheircraft,andtheirdesireto pushtheboundariesofbarbecuecuisine.
Pizza’sGreatestHots
1.Preheatyouroventothetemperature specifiedonthepizzadoughpackagingor basedonyourhomemadedoughrecipe.
2.Rolloutthepizzadoughonaflouredsurface toyourdesiredthickness.Transfertherolledoutdoughtoabakingsheetorpizzastone.
3.SpreadtheBBQsauceevenlyoverthedough, leavingasmallborderforthecrust.
1 pizza dough (storebought or homemade)
1/2 cup BBQ sauce (your favorite brand)
1 1/2 cups shredded mozzarella cheese
1 cup cooked and shredded BBQ brisket
1/4 cup thinly sliced red onion
2 tablespoons chopped pickled jalapeños (optional)
2 tablespoons chopped fresh cilantro
4.Sprinklehalfoftheshreddedmozzarella cheeseoverthesauce,coveringtheentirepizza.
5.DistributetheshreddedBBQbrisketevenlyon topofthecheese.
6.Scattertheslicedredonionsandpickled jalapeños(ifusing)overthepizza.
7.Sprinkletheremainingshreddedmozzarella cheeseoverthetoppings.
8.Placethepizzainthepreheatedovenand bakeaccordingtothedoughinstructionsor untilthecrustisgoldenandthecheeseis meltedandbubbly.
9.Oncethepizzaiscooked,removeitfromthe ovenandletitcoolforafewminutes.
10.Sprinklethechoppedcilantrooverthepizza asafreshgarnish.
11.Slicethepizzaandserveitwhileit'sstillwarm. EnjoythemouthwateringflavorsofBBQbrisket onyourpizza!
Football tailgating is a cherished tradition that brings fans together to celebrate their love for the game, enjoy good food, and create lasting memories. Whether you're new to the sport or simply new to the tailgating scene, this article aims to provide you with a comprehensive beginner's guide to football tailgating. From pre-game preparations to essential tips, we'll help you navigate this exciting and vibrant culture.
a. Arrive Early: To secure a good spot, it's important to arrive at the stadium parking lot several hours before kick-off. This allows ample time to set up your tailgate area, mingle with fellow fans, and fully immerse yourself in the pre-game atmosphere.
b. Plan Your Menu: Tailgating is all about delicious food and drinks. Plan your menu in advance, considering portable and easy-to-prepare items such as burgers, hot dogs, chips, and beverages. Don't forget to cater to different dietary preferences and ensure you have enough to share with friends and neighbors.
c. Pack the Essentials: Bring a portable grill, coolers, folding chairs, tables, and utensils. Don't forget essentials like plates, napkins, cups, and garbage bags. Additionally, consider packing sunscreen, bug spray, and wet wipes for added convenience.
Tailgate Decor and Ambiance:
a. Team Spirit: Show support for your favorite team by decorating your tailgate area with team flags, banners, or jerseys. Bring along team-themed games, such as cornhole or football toss, to engage fellow fans and create a lively atmosphere.
b. Music and Entertainment: Prepare a playlist of your favorite team's anthems and popular game-day tunes. Portable speakers or a small radio can help create a festive ambiance. Engage in friendly conversations and participate in tailgating games to enhance the overall experience.
a. Socializing: Tailgating is an excellent opportunity to meet and interact with other fans. Engage in friendly banter, discuss the upcoming game, and share your love for the sport. You never know, you might make lifelong friends with similar passions.
b. Sharing and Sampling: Tailgating is all about sharing the experience and food. Consider offering samples of your delicious creations to neighboring tailgaters, sparking conversations and building camaraderie.
c. Respect and Sportsmanship: Remember to be respectful and mindful of others' space, especially in crowded tailgating areas. Embrace the spirit of sportsmanship, even when rival fans are present. It's an opportunity to celebrate the game together, fostering a positive atmosphere.
At Vos Restaurante Argentino, we are proud to serve and deliver a piece of Argentina to Toronto. Everything from the vineyards of Mendoza to the sights and sounds of Buenos Aires, Rosario, Northern and Southern Argentina create the atmospheric ingredients that make for a true Argentinean experience. Born and raised in Rosario, Vos Founder and Owner; Vicente, has created a menu incorporating dishes that represent the authenticity of a true Argentinian meal. With the immense popularity of our Vos experience that we share, we have expanded our Argentinian roots to Etobicoke on Lakeshore where our second location has opened this year.
Known as the best Argentinian restaurant in the GTA, the flavours of Argentina are in more than just the authentic cuisine. With Argentinian beef being the center of many of our dishes, it is one of the best beef in the world. Its quality and rich taste is derived from the luscious grass the cattle feed on, which has less saturated fats and healthier omega three fatty acids, resulting in leaner cuts.
Todo Para Vos - Everything for You
Our Empanada are the go-to starter and are filled with an abundance of flavours. Made with a savory dough that is filled with a variety of fresh ingredients including mozzarella,pancetta and dates or beef short ribs ,spanish chorizo and mozzarella. Ready to be served baked or fried.
Our Milanesa a Caballo Combo is a popular dish that consists of a breaded and fried beef cutlet topped with a fried egg and served with french fries. The combination of the crispy breaded beef, runny eggs, and salty french fries make for a delicious and satisfying meal.
Our Pulpo a la Parilla is a traditional Argentinian dish made with octopus that has been boiled until tender and then sliced into small pieces served hot with potatoes, and is a popular choice for seafood lovers. Our Pulpo a la Parilla is a delicious and unique dish that showcases the flavors and culinary traditions of both Argentina and Spain.
Argentinian cuisine is a blend of Mediterranean influences, attributed to the Spanish and Italian immigrants who arrived in large numbers in the 19th century. This unique fusion of flavors results in a variety of delicious dishes that are distinct to the region.
The country is especially known for its beef. Asado, a type of barbeque, is a popular social event in Argentina and Uruguay. The term not only refers to a range of barbecue techniques, but also to the social event itself. Beef ribs, sausages, and other meats are cooked on a parrilla, or large grill, often served with chimichurri sauce - a green sauce made from finely chopped parsley, minced garlic, olive oil, oregano, and red wine vinegar.
Empanadas are also a staple of Argentinian cuisine. These are baked or fried pastries filled with meat, cheese, or other ingredients. Each region of Argentina has its own variation of empanadas, making them a versatile and integral part of Argentinian food culture.
Milanesa, breaded meat fillets similar to the Italian Milanese, is another popular dish, often served with mashed potatoes or a simple salad. And let's not forget about Argentina's world-renowned wines, especially Malbec, which is a perfect companion to the country's hearty cuisine.
For dessert, Dulce de Leche, a sweet milk-based sauce, is used in many dishes, including alfajores, a sandwich-like cookie filled with Dulce de Leche and often covered in powdered sugar or chocolate.
Argentinian cuisine is truly a feast of flavors, from savory barbecued meats to sweet pastries, all complemented by the country's rich wines.
Rice has a long and fascinating history that spans thousands of years. It is believed to have originated in China around 10,000 years ago in the Yangtze River valley. From there, it gradually spread to other parts of Asia, and eventually became a staple food for many cultures around the world.
The cultivation of rice began with wild varieties, which were collected and domesticated by early farming communities. These communities developed techniques for planting, harvesting, and storing rice. They also developed irrigation systems to grow rice in wetland areas, such as paddies or flooded fields.
Rice cultivation soon spread to neighboring regions, including Southeast Asia and the Indian subcontinent. In India, rice became a crucial part of the diet and cultural heritage. Ancient texts in India, such as the Rigveda, mention the importance of rice and its rituals.
Rice cultivation also expanded to other parts of Asia, such as Japan, Korea, and Southeast Asian countries. In these regions, different varieties of rice were developed to suit local climates and preferences. For example, sticky rice became popular in Southeast Asia, while Japan cultivated short-grain rice used for sushi.
During the medieval period, the Arab traders introduced rice to the Middle East and North Africa. From there, it spread to Europe through trade routes. Rice became an important crop in regions with suitable climates, such as Italy and Spain. It also played a significant role in the history of the American continent.
In the Americas, rice was introduced by European colonizers during the era of transatlantic trade and colonization. African slaves brought specialized knowledge and skills in rice cultivation, particularly in the American South. The cultivation of rice in the southern United States, especially in states like South Carolina and Georgia, became a major industry and shaped the region's economy and culture.
Today, rice is a staple food for more than half of the world's population, particularly in Asia, Africa, and Latin America. It is cultivated in diverse varieties, from long-grain to short-grain, and plays a vital role in global food security.
The history of rice showcases its significance as a staple crop that has shaped civilizations, influenced culinary traditions, and impacted economies throughout the ages.
Texas Twinkies are a spicy treat that started in Texas. It’s the perfect snack to enjoy while watching your favorite game or just kicking back with friends on Sunday afternoon!
Air Fryer Texas Twinkies -- Texans are always looking for a bit of flavor and spice. But what about when you get too much of both? That's where the twinkie comes in! It is essentially-a whole jalapeno pepper stuffed with cream cheese and chopped leftover brisket that we call "The Texas Tweak."
The ingredients for these tasty treats start as some jumbo-sized jalapeno peppers, which we hollow out of their insides before stuffing them full of chopped brisket and cream cheese, then wrap it all up; using bacon –they’re so good you won’t be able to stop at one bite!
8 Jalapeno Peppers
1/4 cup cream cheese, room temperature
1/2 cup cooked brisket
8 pieces of bacon
Nutrition Information:
Amount Per Serving: CALORIES:
124TOTAL FAT: 9gSATURATED FAT:
4gTRANS FAT: 0gUNSATURATED FAT:
4gCHOLESTEROL: 34mgSODIUM:
224mgCARBOHYDRATES: 2gFIBER:
0gSUGAR: 1gPROTEIN: 9g
1.
Start by cutting the top of your jalapenos off, remove the seeds and membranes (if you do not want them too hot)
2.
Add the cream cheese into the center of the jalapeno and then fill the hole with brisket.
3.
4.
Wrap the jalapeno pepper in bacon, use some toothpicks (soaked in water for about 10 minutes) to hold the bacon around the jalapeno. Set them into the air fryer basket for 8 to 10 minutes at 390 degrees F, air fryer setting. Plate, serve, and enjoy!
The amuse-bouche, which translates to "mouth amuser" in French, has an interesting history. Originating in France, it became popular in the 1960s and 1970s. The concept of the amuse-bouche is to offer a glimpse into the chef's approach to the art of cuisine. These bite-sized appetizers are both a palate pleaser and a conversation starter.
The modern concept of the amuse-bouche was popularized by famous chefs like Pierre Troisgros, Jean and Pierre Troisgros, and Michel Guérard, who were pioneers of nouvelle cuisine, a movement that emphasized lighter dishes and decorative presentation. Today, it is a common feature in many fine-dining establishments around the world.
Amuse-bouches are known for their innovative flavors and textures, aiming to awaken your senses and set the tone for the dining experience to follow. They are typically served in fine dining restaurants, but can also be found in some upscale events or as part of a tasting menu.
These little bites can be anything from a single mouthful of a complex dish, like a mini tart filled with foie gras, to a small cup of a flavorful soup or a spoon with one delicious mouthful of flavours. Chefs use their creativity to surprise and delight guests with unexpected combinations of flavors, textures, and presentation.
Amuse-bouches not only showcase the chef's culinary skills but also provide a glimpse into their artistic and imaginative approach. They create a sense of anticipation and excitement, leaving you eager to discover the culinary wonders that await you throughout the rest of the meal.
Gazpacho Shooter
Serves 4 -6
1 small seedless watermelon
1 cucumber, peeled and diced
1 red bell pepper, diced
1 small red onion, diced
2 tablespoons fresh lime juice
2 tablespoons extravirgin olive oil
1 tablespoon chopped fresh cilantro
Salt and pepper to taste
Smoked paprika for garnish
Gazpacho Shooter combines the smoky sweetness of grilled watermelon with the fresh and vibrant flavors of gazpacho. It's an unexpected twist on a classic dish, perfect for impressing your guests with a unique BBQ appetizer.
1. Preheat your barbecue to medium-high heat and prepare for indirect grilling.
2. Cut the watermelon into thick slices and place them directly on the grill grates. Grill for about 4-5 minutes on each side, or until you achieve some charring and smoky flavor. Remove from the grill and let cool.
3. Once the watermelon slices have cooled, remove the rind and roughly chop the flesh.
4. In a blender or food processor, combine the grilled watermelon, cucumber, red bell pepper, red onion, lime juice, olive oil, cilantro, salt, and pepper. Blend until smooth.
5. Pour the gazpacho into shot glasses or small serving bowls.
6. Sprinkle a pinch of smoked paprika on top of each shooter for an extra smoky flavor and a pop of color.
7. Serve chilled as a refreshing and unique amuse-bouche at your BBQ gathering.
Showcasingbooksinthefoodandmusicgenresworththeread
Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou
“Mosquito Supper Club is more than a cookbook. It’s like a manual in how to be a Cajun. Step-by-step photos show how to make a roux, shuck an oyster or peel a crawfish. . . . In the book, Martin documents not just a kitchen, but a whole culture.” —USA Today Network
“Home cooks will find equal joy in cooking and eating Melissa Martin’s unique recipes and in reading about her efforts to preserve and share her native culture.” —Nina Compton, chef and owner, Compère Lapin
Winner, James Beard Award for Best Book in U.S. Foodways
Winner, IACP Book of the Year
Winner, IACP Best American Cookbook
An NPR Best Book of the Year
A Saveur, Washington Post, and Garden & Gun Best Cookbook of the Year
A Bon Appétit, Food & Wine, Eater, Epicurious, and The Splendid Table
Best New Cookbook
A Forbes Best New Cookbook for Travelers: Holiday Gift Guide 2021
Long-Listed for The Art of Eating Prize for Best Food Book of 2021
Showcasingbooksinthefoodandmusicgenresworththeread
Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou
In the heart of Louisiana, nestled amongst the disappearing bayous, lies an intimate connection to the land, the sea, and the indigenous cuisine that forms the backbone of the region's culture. This connection is deliciously chronicled in Melissa M. Martin's book, "Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou."
This book is more than a mere collection of recipes. It is a heartfelt narrative that weaves a tapestry of tales about the Cajun people and their deeprooted culinary traditions. The author, Melissa M. Martin, is a native of Terrebonne Parish in Louisiana and the chef and founder of the Mosquito Supper Club restaurant in New Orleans. Martin's passion for Cajun cooking and her love for her heritage shines through every page of the book.
"Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou" is divided into chapters that each focus on a specific food category such as rice, seafood, birds, and garden. Each chapter opens with a personal story or an interesting anecdote from Martin, setting the stage for the recipes that follow. The recipes, over 100 of them, range from simple family-style meals to more sophisticated dishes, each one carrying the distinctive Cajun flair that has made this cuisine beloved around the world.
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Some highlights include the Chicken and Sausage Gumbo, a hearty dish that perfectly encapsulates the Cajun philosophy of making the most out of every ingredient. The Stuffed Crabs recipe is another treasure, showcasing the bounty of the sea that the bayou provides. For dessert, the Fig Cake is a warm, comforting treat that is perfect for ending a meal on a sweet note.
However, it's not just about the recipes. As you flip through the pages, you're introduced to the bayou and the Cajun people, their traditions, and their lifestyle. The book is beautifully illustrated with photographs that transport you directly to the heart of Cajun country. These images depict the raw beauty of the bayou, the people who call it home, and the dishes that have been a part of their tradition for generations.
"Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou" is more than a cookbook; it's an open invitation to explore the vibrant Cajun culture, to understand the challenges they face with the disappearing bayou, and to appreciate their unique culinary heritage. It's an intimate look into the lives and kitchens of the people who have been nurturing this cuisine for generations.
In essence, Martin's book is a culinary odyssey that celebrates the resilience, community, and flavor of the Cajun way of life. It's a must-read for food lovers, home cooks, and anyone interested in exploring the rich tapestry of American regional cuisine. As you savor each recipe and story, you become a part of the ongoing effort to preserve this remarkable culture and its delicious culinary heritage.
Kolaches are a popular b llowy dough filled with various sweet or savory fillings. The history of kolaches can be traced back to the Czech Republic, where they originated. Let's dive into the detailed history of this delicious Texan breakfast treat.
Kolaches are believed to have been brought to Texas by Czech immigrants who settled in the state in the early 19th century. The dish itself has a long history in the Czech Republic, where it has been a part of their culinary tradition for centuries.
The original Czech kolaches are slightly different from the Texan version. They are a sweet pastry made from a yeast-based dough, filled with fruit preserves, poppy seeds, or sweetened cheese. In the Czech Republic, kolaches are typically served during special occasions like weddings, holidays, or family gatherings.
Czech immigrants began arriving in Texas in the mid-1800s, particularly settling in central Texas regions such as Fayette, Burleson, and Lee counties. These immigrants brought their traditional Czech recipes with them, including the beloved kolaches.
In the early days, Czech Texans primarily made kolaches with fruit fillings, using ingredients like apricots, prunes, and cherries. However, as time went on, the culinary landscape changed, and new flavors and fillings were introduced.
The evolution of kolaches in Texas can be attributed to a variety of factors. The Czech immigrants adapted their traditional recipes to include local Texan ingredients and flavors. Additionally, the influence of neighboring cultures such as German and Polish also played a role in shaping the Texan kolache.
Over time, savory fillings became popular, especially with the addition of various meats like sausage, ham, or bacon. This adaptation led to the creation of what is now known as the "Texas-style" kolache, featuring a variety of sweet and savory options.
In the early to mid-20th century, as Czech communities flourished in Texas, kolache bakeries began to emerge. These bakeries specialized in making kolaches and other Czech pastries, catering to the local Czech community and gradually gaining popularity among other Texans.
Kolaches gained widespread recognition and popularity in Texas over the years. Today, numerous towns and cities in Texas celebrate kolaches through annual festivals dedicated to this delightful pastry. These festivals often feature kolache baking competitions, where bakers showcase their creative flavors and techniques.
Today, kolaches are widely available throughout Texas, not only at specialized kolache bakeries but also at local donut shops, convenience stores, and even some fast-food chains. The fillings have expanded to include a wide range of options such as cream cheese, jalapeños, sausage and cheese, apple, peach, and many more.
Texans have embraced kolaches as a beloved breakfast or snack item, and the dish has become an integral part of Texan culinary culture. It continues to evolve with new flavors and fillings, while still honoring its Czech roots.
Kolaches have a rich history that dates back to the Czech Republic and made their way to Texas through Czech immigrants. Over time, they have evolved and adapted to Texan tastes, becoming a cherished breakfast dish that showcases both sweet and savory flavors.
1. In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. In a separate bowl, whisk together the warm milk, melted butter, and eggs.
3. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. Knead the dough for about 5 minutes until it becomes smooth and elastic. You can use a stand mixer with a dough hook attachment or knead by hand.
2 ¾ cups all-purpose flour
2 ¼ teaspoons instant yeast
¼ cup granulated sugar
½ teaspoon salt
½ cup warm milk
¼ cup unsalted butter, melted
2 large eggs
8 cooked breakfast sausages
Optional: shredded cheese, chopped jalapenos, or other desired fillings
5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 8 equal portions and shape each portion into a ball.
8. Flatten each dough ball with your hands and place a cooked breakfast sausage in the center. You can also add optional fillings like shredded cheese or chopped jalapenos if desired.
9. Fold the dough over the sausage, pinching the edges to seal it well. Place the filled kolaches on the prepared baking sheet, leaving some space between them.
10. Cover the baking sheet with a kitchen towel and let the kolaches rise for another 15-20 minutes.
11. Bake the kolaches in the preheated oven for 15-20 minutes or until golden brown.
12. Once baked, remove from the oven and let them cool slightly before serving.
Editor-in-chief Ken Berry
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Ken Berry
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Chef Emily Zhuang
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