Memories of Dominica

Recently I had the chance to visit the island of Dominica. For those who aren't good at geography, I'm talking about the tropical island near Barbados known for its rainforests, mountains, and black-sand beaches, and not the island near Cuba known for producing cigars, bananas, and major league baseball players. While on the "Nature Island of the Caribbean", I was introduced to breadfruit. Found mainly in tropical regions, breadfruit grows on trees and gets its name from having a texture similar to baked bread when cooked. Breadfruit when dried can be ground into flour, is rarely eaten raw because of its high starch content, and can be cooked the same way you would cook a potato. If you're in the mood for a savoury casserole, consider the recipe below.  Who knows, maybe you'll like it enough to take a trip to the tropics and chop down a breadfruit to eat as I did.

This blog is dedicated to Peroma Xavier.

Ingredients

1 breadfruit (Check Caribbean grocery stores or Whole Foods for one)
360 mL evaporated milk
115 g medium cheddar cheese, grated, with some reserved for topping
75 g Monterey Jack cheese, grated
75 g onions, diced
45 g butter
25 g all-purpose flour
7 g ground mustard
6 g fresh parsley, chopped
2 g salt
1/4 scotch bonnet pepper, diced
1 pinch ground nutmeg
ground black pepper

1. Preheat the oven to 180 degrees Celsius.
2. Cut off the stem part of the breadfruit, then rest that flat side down on your cutting board and cut the breadfruit into wedges. Peel the skin off with a potato peeler or sharp pairing knife. Remove the spongy center of the breadfruit so that you’re left with a wedge that is all breadfruit meat.
3. Rinse the wedges with cool water, then place them in a deep pot and cover with water. Bring everything to a boil, add the salt, and let everything cook for 20 minutes until it’s tender.
4. In another saucepan, heat the butter on low heat, then as it melts add the flour and let it cook for about 4 to 5 minutes. Add the evaporated milk, then turn up the heat to medium and whisk. Add the parsley, scotch bonnet pepper, ground mustard, Monterey Jack cheese, most of the cheddar cheese, onions, nutmeg, and as much black pepper as you see fit. Cook for a few minutes until you have a thick and smooth sauce.
5. Slice each wedge of cooked breadfruit about 1/4 inch thick, then place a layer onto a greased cooking dish. Add a layer of cheese sauce, then another layer of sliced breadfruit, and top with the remaining cheese sauce. Sprinkle on the rest of the grated cheese on top.
6. Place on the middle rack of a preheated oven and bake for about 30 minutes. Let it cool for a few minutes before eating.

Random Thoughts on Jarritos

If I'm having Mexican food, there's a good chance I'm having a Jarritos soda with it. Founded in 1950 by Don Francisco "El Güero" Hill, the popular Mexican soft drink gets its name from the Spanish for "little jugs" as fruit-flavoured aguas fresca were traditionally kept in clay jugs to keep cool for long periods. A cold Jarritos perfectly offsets a spicy taco or burrito. As today is the anniversary of the creation of this beverage, here are my impressions of all that  Jarritos has to offer.  

Lime - One of the original flavours released, this is my go-to Jarritos beverage, mostly because it's the one flavour that's almost always available. Consider it if you want a better-tasting version of Sprite.

Mandarin - As mandarins normally are sweeter than oranges, fans of orange drinks should flock to this. This reminded me of what an orange popsicle would taste like if it were made with Orange Crush. 

Strawberry - I never consider strawberries to be a fruit to be used for juice, so I usually leave this one on the shelf. As close to strawberry Fanta as you're going to get this side of the border.

Tamarind - According to Wikipedia, tamarinds are sweet, brown, tangy pod-like fruits. The taste of this Jarrotos reminds me of the tartness of the powdered iced tea my parents used to buy in bulk back in the day. As it is one of the rarer varieties available, you'll have to see it and be in the mood to experiment before having one.

Guava - Very sweet and very pink. I'm surprised to see this flavour still on store shelves, what with  "Barbie" movie fans buying any and everything pink for their after-viewing parties.

Grapefruit - Other than Wink, grapefruit isn't a flavour that's featured a lot in soft drinks. When you're in the mood for a citrusy sweet-sour beverage, consider seeking this one out.

Fruit Punch - I'd believe it if someone told me this was just all the fruit flavours mixed together. If you call your drinks by their colour, this is prime Red Stuff.

Pineapple - Fans of the elusive pineapple-flavored Crush should give this a try. Perfect for those times when you want a piña colada without any alcohol.

Jamaica - This should be called Hibiscus as Jamaica is a country and not a fruit. You're not going to get the health benefits you would get from drinking hibiscus tea, but you will get that sweet and spicy taste.

Mango - When you taste this you're probably going to want to make this your new mixer for a shot of vodka or rum. Perfect for tropical-themed parties in the backyard.

Watermelon - You don't need Harry Styles to get a Watermelon Sugar high, just have one of these sodas. It's as close as you'll get to drinking a liquid watermelon Jolly Ranger.

Passion Fruit - Actual passion fruit tends to be both sweet and sour simultaneously. Jarritos Passion Fruit falls a lot closer to sweet than sour.

Mexican Cola - The Coca-Cola in Mexico tastes different from the regular gringo version because it uses cane sugar instead of corn syrup to sweeten it. Jarritos also uses cane sugar in their cola, but it tastes to me more like RC cola. See how it improves the flavour of this cola-based barbeque sauce:

Ingredients Cola BBQ Sauce

250 mL Jarritos Mexican Cola
235 g ketchup
69 g Worcestershire sauce
27.5 g brown sugar
6 g salt
1.15 g black pepper
0.5 g garlic powder
2.5 mL hot sauce

1. Mix all ingredients together in a saucepan over medium to low heat.
2. Allow everything to boil for about 5 to 10 minutes until reduced and thickened.
3. Remove from heat and use immediately or pour into storage containers and store in the refrigerator for several months.

"Roadrunner" - A Better Late Than Never review

Chef. Addict. Writer. TV star. Provocateur. Until his untimely death by suicide, Anthony Bourdain was all of these. In its attempt to get to know who Bourdain was, director Morgan Neville relies on footage from Bourdain's many shows and media appearances, along with interviews with people who knew him. It is said that fame changes a person, and "Roadrunner" shows that in three parts. We see that behind Bourdain's cool outer shell was a geeky romantic, who did his best to keep it together when fame found him. We see that it took time for Bourdain to grow into the engaging persona fans have seen through the years, with producers in the early stages of his TV career practically begging him to show the charm he showed at book signings and in his kitchen. We see that travel can change you as a person and that constant travel took its toll on him with two failed marriages. We see a man who dove headfirst into something with full commitment to it, whether it was cooking, making compelling television, fatherhood, or falling in love. We see that he was totally invested in making the last major love affair of his life work, only to eventually see it lead him to his shocking demise. You can see the pain on people's faces when they talk about Bourdain's state of mind in the weeks leading up to his death. While no one can understand what goes through the mind of someone who takes their own life, you get the feeling that Bourdain felt he had compromised himself too much at that point, and that there was only one way out. At one point in the documentary, Bourdain talks about how his own death doesn't interest or concern him and that he hopes that at the very least, it provides some entertainment value. As the subject of a documentary for both long-time fans and people who want to see what the fuss was about him, I think he would have been pleased.

Peak Ottawa: An Obama Cookie at Le Moulin de Provence

Source: https://macleans.ca/

Ottawa is a city where you see politicians milling around downtown often. But one day in February 2009, a politician made his first official visit to the city and caused a commotion that you would expect when A-list celebrities appear on a Hollywood red carpet. U.S. President Barack Obama, fresh off his first inauguration the previous month, dazzled the City That Fun Forgot with his grace, charm, and overall coolness - I imagine this was what the buzz was like when JFK was elected or the Trudeamania Justin's dad experienced back in the sixties. The highlight of this visit was the impromptu visit to the ByWard Market, where the 44th president picked up some trinkets for his daughters and the obligatory Beavertail. He then went across the street to Le Moulin de Provence bakery, where he got two maple-leaf-shaped shortbread cookies. Soon everyone wanted one, and the bakery has been cranking out thousands of what is now known as the Obama Cookie ever since. In honour of the day Obama got his birth certificate, seek out the cookie that bears his name. It may remind you of your love for Canada and admiration for the 44th president.

Hot Dog Helper

If you're going to eat a hot dog, don't limit yourself to the usual ketchup, mustard, and relish.  Up your frankfurter game with these topping hacks that work whether you like your tube steaks boiled, grilled, pan-fried, or microwaved.

The Breakfast Dog

1 egg
shredded Cheddar cheese
salsa

1. Cook your hot dog any way you prefer. 
2. Scramble an egg.
3. Top the hot dog with the scrambled eggs, some cheese, and some salsa.

Tomato-Feta Dog

Tzatziki sauce
halved cherry tomatoes
cucumber slices
crumbled feta cheese
fresh dill

1. Cook your hot dog any way you prefer.
2. Place a hot dog in a bun and top it with the remaining ingredients.

BLT Dogs

15 grams mayonnaise
15 grams sour cream
2 pieces cooked bacon, crumbled
1 small tomato, seeded and chopped
1 green onion top, thinly sliced
dill pickles, diced
lettuce leaves, thinly sliced

1. Mix the tomato, bacon, pickles, mayonnaise, and sour cream in a bowl; cover with plastic wrap and refrigerate for about 4 hours to allow the flavours to blend.
2. Cook your hot dog any way you prefer then place a hot dog in a bun and top with the remaining ingredients.

Pineapple-Basil Barbeque Dog

barbeque sauce
fresh chopped pineapple
red onion, finely chopped
fresh basil, finely chopped

1. Cook your hot dog any way you prefer. 
2. Place a hot dog in a bun and top it with the remaining ingredients.

Bacon-Wrapped Hot Dog

bacon
cooking oil (for frying)

1. Wrap a hot dog with a strip of bacon and secure everything with a toothpick. Place the hot dog in the refrigerator.
2. Heat the cooking oil in either a deep fryer or a large saucepan. When the oil reaches 175 ºC, place the 175C until the bacon is crispy and browned, about 2 to 5 minutes. 
3. Drain the hot dog on a paper towel-lined plate and serve hot dogs in toasted buns.

Exploding Bonbons for "Oppenheimer" Fans

Going to the movies this weekend? You're probably going to see either the movie about everyone's favorite fashion doll or the one about the development of the atomic bomb, "Oppenheimer". For the filming of the latter, it's been rumoured that the director, Christopher Nolan, detonated an actual atomic bomb on the set of this anticipated film due to his dislike of using CGI effects. Nolan has been coy about how he actually got the effects he wanted for the film, but with the recipe below, it is possible to make an exploding dessert of sorts to enjoy before or after seeing this movie, with no radioactive elements required.

Ingredients:

1 box vanilla cake mix, plus the ingredients called for on the box
1 package each of red, blue, purple and green Pop Rocks candy
475 g white chocolate chips
180 g vanilla icing
10 mL refined coconut oil
cooking spray, for pan
3 drops red or orange food colouring (optional)

1. Preheat your oven to 177ºC and grease a 23-cm x 33-cm pan with cooking spray. 
2. Make the vanilla cake according to the directions on the box, pour the batter into the baking pan, and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Remove the cake from the oven and let it cool completely.
3. Crumble the cake into a large bowl, making sure to break apart any large pieces. Add the icing and stir until everything is fully incorporated. Line a baking sheet with parchment paper, then place a wire cooling rack on the baking sheet. 
4. Roll the cake mixture into 20 small balls about the size of a ping-pong ball. Make a well in each cake ball with your thumb and transfer them to the wire rack. Pour the Pop Rocks into the wells and seal with more cake mixture, rolling one more time to make sure they are all round and sealed. Place the baking sheet in your freezer for 30 minutes, until bonbons are firm.
5. Combine the chocolate chips and coconut oil in a medium microwave-safe bowl. Microwave in 30-second increments, stirring in between. Spoon the melted white chocolate over the chilled bonbons until all are coated.
   
   For those with the ability to draw:
   
   • Mix the food colouring into the remaining white chocolate and transfer everything to a piping bag or a resealable plastic bag, then cut off the tip to create a small hole. Now you can decorate each cake ball with either a mushroom cloud or a rendering of either Fat Man or Little Boy.
     
     
6. Place the bonbons in the freezer for 10 minutes before serving.

Poke - the Hawaiian Fisherman's Friend

Cooking in a hot kitchen when it's hot outside sucks. Even worse is standing in front of a hot grill when it's hot and muggy out, and the air quality is poor. On days like this, consider making a poke (pronounced “po-keh,”) bowl, a popular Hawaiian dish made from diced raw fish that can be served as either an appetizer or a main course. Created by fishermen who took leftover pieces of raw tuna or octopus and mixed it with a marinade of Hawaiian sea salt, seaweed, and roasted local nuts (among other ingredients), poke differs from ceviche because it doesn't use citrus juice as a marinade; this prevents the proteins of the fish from rearranging or denaturing as if heat were applied to them. The popularity of poke has exploded over the years, influenced by Japanese and other Asian cuisines, as well as mainland additions such as sauces like soy, teriyaki, and sriracha, and fresh items like avocado, pineapple, cucumber, edamame, and green onions. Added to a base of cooked rice, this light refreshing meal is perfect whenever the mercury rises.

Ingredients:

454 g sushi or sashimi-grade fish, cut into bite-size pieces (salmon and tuna are good choices)

• Avoid using frozen fish (the cold affects the texture of the fish)

60 mL low-sodium soy sauce
10 mL rice vinegar
10 mL sesame oil
5 g freshly grated ginger
5 g toasted sesame seeds, plus more for garnish
2 green onions, thinly sliced, plus more for garnish
cooked room temperature white or brown rice
edamame
shredded carrots
sliced avocado, cucumber, radish
chopped macadamia nuts (optional)
crushed red pepper flakes (optional)

1. In a large bowl, whisk together the soy sauce, rice vinegar, sesame oil, ginger, some of the green onions and sesame seeds, and the red pepper flakes if you choose to use them.
2. Add the chopped fish and toss to coat it with the marinade. Refrigerate everything for at least 15 minutes or up to 1 hour.
3. Add the rice to the bottom of four bowls. Top with the marinated fish and any of the toppings. Garnish with the remaining green onions and sesame seeds before serving. Offer both Keypie mayonnaise or sriracha sauce as a topping.

Poke tastes best if it's eaten the same day it is prepared. Refrigerated and stored in sealed containers, poke can keep for up to 2 days. If it starts to look slimy, don't eat it.