Rodney’s Oyster House (Vancouver)

Rodney’s Oyster House is one of my new favorite restaurants in Yaletown Vancouver! It has great seafood and a great atmosphere. If you like fresh seafood you should definitely try this place.
Website: www.rohvan.com

HouseFishStew HouseFishStew

Tuna Noodle Casserole

A couple months ago I decided to treat my husband to a Tuna Casserole because I know how he loves Tuna. I myself don’t fancy it but thought it would be a great opportunity to try cooking something new and it turned out great!

tunacasserole tunacasserole

Bajan Lunch Feast

Last week we were treated to a Bajan Lunch Feast by our lovely friend Jackie! She has lived in the Caribbean all of her life and it certainly showed in her food. To start we had fish cakes…

Frizzled Fish Frizzled Fish

Spaghetti Carbonara

So as another entry into “Egg” week… I thought I would make my favorite pasta sauce. I’m not one for meat sauces, or tomato sauces… but a creamy sauce with garlic, bacon and wine… how could that possibly be bad???!!!? I made a very basic carbonara sauce with a few twists…

Spagahetti Carbonara Spagahetti Carbonara

Tapas (Barbados)

My favorite stop on my Barbados Eating Tour to date has been Tapas. To say I have been there at least 20 times would be underestimating; and it has only been 8 months.
Website: www.tapasbarbados.com

Seared Tuna Seared Tuna

Roasted Asparagus

July 17th, 2011 Ashley

Roasted asparagus is the easiest vegetable side dish you can make in comparison to the delicious results.  I like to serve roasted asparagus as a side to meat dishes, it is much better than steamed asparagus!   It is my favorite side for any baked chicken or grilled pork mains that I prepare.  It also goes very well as an accompaniment to risotto, like Pea and Parmesan Risotto :)

As someone who grew up with pickled asparagus being my only exposure to the vegetable, it was never one of my favorites.  That changed after I was served roasted asparagus many years ago… I was hooked!  Some of my friends do not like asparagus but they still want seconds of this dish!

I don’t like to add any pepper or cheese to this dish, which is against my nature as I love cheese, pepper and spice in all the food that I cook.  I feel that the simple flavours of roasted asparagus do not need to be cluttered with more ingredients… but if you want to add some pepper before roasting or some Parmesan cheese before serving… it is all about cooking to your tastes!

What you need:

  • 2 bunches asparagus
  • 2 tbsps olive oil
  • 1 tsp kosher salt, ground (this is to taste, if you like less salt, add less!)
  • Lemon juice, freshly squeezed from one wedge, optional

Directions:

  • Preheat oven to 375 degrees F.
  • Snap the ends off of the asparagus (the ends are very woody and tough), do so at the lowest point that will snap off cleanly.  If you would rather, trim about 1 and a half inches off the bottom instead.
  • Spread the asparagus in a single layer on a baking sheet and drizzle the olive oil on top.  Shake the pan / roll the spears to coat evenly in the oil.
  • Sprinkle salt over top and place in the preheated oven.
  • Roast for 15 t0 20 minutes until the tips are turning brown and the asparagus is tender.  After about 10 minutes shake the pan / roll the spears to make sure it cooks evenly.  The salt will help the asparagus become tender yet crispy on the outside.  It is very tasty!
  • Arrange on a serving plate and squeeze fresh lemon juice over top if desired.

Be prepared to fight over the last spear!  It is that scrumptious!

Pea and Parmesan Risotto

July 13th, 2011 Ashley

Pea & Parmesan Risotto

I have always liked risotto.  The down side to ordering risotto in restaurants is that it is a bit of a crap shoot.  It is either going to be delicious or a disappointment, because lets face it, even a mediocre risotto is a disappointment.  Part of my issue might be that I am a bit of a food snob.  My golden rule is that if I can make it better at home (within a reasonable amount of hours) then I don’t want to eat it in a restaurant.  My standard for a good risotto is that it should be smooth and creamy and have a bit of an “al dente” bite, it shouldn’t be thick, dry and the rice shouldn’t have cooked to the point of having a soft texture.

Making a good risotto at home isn’t difficult, you just have to commit to the time it will take to stand over the stove ladling and stirring (which with everything prepared in advance should be about 30 minutes).  I have heard people say they don’t like to make risotto when they are having dinner guests over, but I love to serve risotto for guests! I just make sure all my prep is done ahead of time and then have my husband entertain and host for the 30 minutes before dinner is served!  Every time I have served this risotto or a flavour variation of this recipe I have received nothing but compliments and requests for leftovers!

One thing to note is that risotto is an Italian dish (usually served as a first course, otherwise known as a primo).  As such it is important that you use an Italian rice.  I use arborio rice  as it is always available in my local supermarket.  If I am making Pea and Parmesan risotto I usually serve it with a chicken main (in the pictures a stuffed chicken breast) and roasted asparagus because the risotto is fairly light.  I have also taken this recipe and made a Pumpkin and Mushroom risotto (by cooking the mushrooms and pumpkin with the onions, using a beef stock instead of chicken and removing the peas and parsley from the recipe).  The pumpkin risotto is heavier so I just serve that as a main course without accompaniments.

You can take this basic recipe and change the stock, substitute the vegetables, change the white wine for red wine and add meat or seafood and it still seems to work out perfectly!

What you need:

  • 8 cups chicken stock (homemade if you have some frozen or you have time to make it)
  • 3 tbsp olive oil
  • 4 medium onions
  • 2 cups Italian rice (I use Arborio)
  • 6 – 8 gloves of garlic, minced
  • 1 and a half cups white wine
  • 1 bunch of flat leaf parsley, finely chopped
  • 1 cup peas, frozen
  • 2 cups grated Parmesan cheese, fresh
  • Salt and pepper to taste

Optional:

  • 1/2 cup pine nuts, toasted (I toast mine in non stick pan on the stove)
  • 2 green onions, chopped on a diagonal

Directions:

  • Pre chop and measure out all of your ingredients into bowls.
  • In a large pot,heat the chicken stock in a medium pot and turn to low heat to keep warm.
  • Heat oil in a large skillet over medium to high heat and saute the onions until they have softened (about 5 – 10 minutes ).
  • Add the Arborio rice and garlic and stir together with the onions making sure that the rice is coated with the olive oil.  Stir regularly until the rice is starting to toast (about 3 minutes).
  • Add the wine and stir until almost all of the wine has been absorbed by the rice.
  • Add the stock 1 cup at a time.  Make sure to let the stock be absorbed by the rice before adding the next cup.
  • Continue adding the stock until the risotto is smooth and creamy with a bit of an “al dente” bite.
  • Stir in the parsley, peas, 1 and a half cups of the Parmesan cheese, and season with salt and pepper.
  • Serve immediately topped with remaining Parmesan cheese, pine nuts and green onion.

Then sit back and enjoy the praise your hard work earned you, and the satisfaction you can make a better risotto than many restaurants! :)

Pea & Parmesan Risotto

Rodney’s Oyster House (Vancouver)

July 11th, 2011 Ashley
HouseFishStew

On one of our many trips back to Vancouver, we made a point of going down to Yaletown to have lunch at Rodney’s.  I had heard great things about it from more than once source, it is rated number seven out of all the restaurants in Vancouver on Urban Spoon, and I love oysters…. so it became a must try for me!  Some of the people I was dining with do not like raw oysters, but they loved everything they ate!

Restaurant Atmosphere

As soon as I walked into Rodney’s I felt like I was inside a fishing boat somewhere in the Maritime’s and that is exactly what I was supposed to feel!  They aim to show you “Maritime Hospitality” and they certainly deliver!  It is designed to look like the white washed, inside of a fishing boating, complete with fishing nets and a full view of the staff shucking oysters.  The vibe is warm and fun, which means that it can have a higher noise level than other restaurants, but it a pleasant background din that just adds to the overall atmosphere.

Rodney’s has dining areas on two floors, and we were seated on the second floor “balcony” area, which was great for me as I LOVE to people watch!  All the wait staff I could see where burly men, keeping with the fishing boat theme, and they certainly were charming!  The only women I saw was in the kitchen when I walked past on my way to the washrooms.  Over all they clearly try hard to maintain their theme… and it really pays off!  It is an expensive way to have an amazing meal in one of the more original and unpretentious atmospheres in a restaurant I have experienced.

Restaurant Food

So on to the food.  Before we had even ordered, they brought us a plate of fresh bread, almost like a sourdough loaf.  It was great to have with our beer (or in my case wine) as we reviewed the menu and decided what to order.  As my dining companions didn’t want raw oysters, we ordered the Pan Fried Oysters (freshly shucked and then lightly breaded and fried) with homemade tartar sauce (7 for $10).  They were some of the best breaded oysters I have had.  They were light and fresh, cooked perfectly so they were not chewy, and well seasoned.  I could have ate all seven myself!  Most of us at the table ordered the House Fish Stew at the recommendation of our server, which at $16 is one of the more expensive lunch items, but it is a large bowl and very filling.  It has mussels, scallops, prawns and different types of fish in a tomato and fennel broth.  It is something I could easily eat every week in the winter and I definitely wished I could have been eating it for lunch again the next day.  The food here is unquestionable worth the prices you pay, and one of the two places I am willing to go when I am craving oysters!

Service

I thought the service was pretty good.  They were pleasant, and honest about the time it would take to get a table (yes there was a slight wait, even for a weekday lunch).  Our waiter was charming, and his recommendations were spot on.  I wouldn’t say this is a place where you go for the service, but you go for the atmosphere and the food, and the service doesn’t detract from either.  Our food came out promptly, was hot and the bread with our drinks to start didn’t hurt either.  Even the funny shirts the wait staff were wearing added to the service because it gave us a chance to laugh with our waiter and just have a relaxed and fun lunch.

Overall

Overall if you love seafood, and especially oysters, and you are like me and you want an interesting atmosphere (without being hole in the wall interesting) then I recommend you give Rodney’s Oyster House a try.   If you don’t mind a short wait then I don’t think that reservations are necessary for lunch, but I always make dinner reservations if I know where I want to eat because I am impatient and I like to ask for the best table I can get.  The maritime fishing boat theme is fun and new and the food is excellent.  I recommend you go with a group of friends, as it is noisy and boisterous and not my top spot I would want to be taken for a date.  You will have more fun laughing, sharing oysters with your friends and enjoying the casual yet unique atmosphere.  I highly recommend the House Fish Stew as it one of my favorite seafood stews to date.  Next time you are in Yaletown and want a relaxed seafood lunch, give it a try!


Rodney's Bread   Pan Fried Oysters

Tuna Noodle Casserole

July 9th, 2011 Ashley
tunacasserole

Anyone who knows me knows I love a good casserole.  A Casserole is a baked dish, with a starch, vegetables and meat if you prefer, and tends to have a creamy sauce, although I have baked many a noodle dish with other sauces created out of a lack of ingredients!  Unfortunately my love of casseroles never included Tuna Noddle Casserole, or really tuna in a main dish of any kind.  I don’t like packaged tuna as a rule, and the only time I had tuna noddle casserole in my life I was 12 and my friend’s mother made me eat some kind of slimy tomato version that has been burned in my memory ever since; a cornucopia of disgusting flavours and textures I never wish to experience again.

So why delve into one of my most hated dishes now?  I made the mistake of asking my husband what he wanted for dinner one day recently…. and Tuna Noodle Casserole was his answer (he clearly has plainer tastes than I).   How can you like a casserole that started mainly out of the fact that it used packaged products that were cheap and could be found in your pantry?   I decided to be a good sport and try and make a good but simple Tuna Noodle Casserole.  There are many ways to make a more “fancy” version, but I tried to stay true to the original while still making it as yummy as possible.  With one quick trip to the store for canned tuna (the best I could find… which isn’t really saying much) and I was ready to tackle my first Tuna Noodle Casserole!

I chose to make mine with canned cream of mushroom soup because I thought that was what my husband would like best, but you could easily make it using a simple white roux based  sauce (see below for a simple White Sauce recipe) or by even adding a sauce based with milk and chicken broth (see below for Healthier Option).

What you need:

  • 2 cans tuna, drained
  • 1 packed egg noodles
  • 1 tbsp, olive oil
  • 3 cloves garlic
  • 1 small onion, chopped
  • 1 head broccoli, chopped
  • 8 button mushrooms, sliced
  • 1 cup frozen peas
  • 1 tsp red chilli flakes
  • 1 can cream of mushroom soup
  • 1/2 cup sour cream
  • 1/2 cream cheese, softened
  • 2 cups cheddar cheese, grated
  • black pepper
  • 2 cups of crushed potato chips  (I used sour cream flavoured as that is what we had open)
  • 2 tbsp butter, melted

Directions:

  • Preheat oven to 350 degrees F.
  • Put a large pot of salted water on the stove to boil.  When it is boiling, add the eggnoodles (I usually add some chili flakes or garlic to my pasta water as well) and cook for about 8 minutes (or follow package instructions) until it is done to your tastes. Drain the pasta and set aside.
  • Heat the oil in a pan over medium high heat.  Add the onions and garlic and saute for 3 minutes.
  • Then add the mushrooms and broccoli and saute for an extra 2 minutes.
  • Mix together the sauteed vegetables, peas, chilli flakes, mushroom soup, sour cream, cream cheese,  black pepper, noodles and tuna and 1 and a half cups of grated cheese.
  • Pour the mixture into a casserole pan and top with the remaining cheese, potato chips and drizzle the melted butter over top.
  • Cover and bake in the preheated oven for 20 minutes.
  • Uncover and bake for an additional 10 minutes.
  • Let sit for 5 minutes before serving.

I won’t lie and say that after this dish Tuna Noodle Casserole became my favorite food… but lets just say I had more than my share of seconds!  The sour cream and onion chips made it taste AMAZING, and it didn’t taste slimy or soggy at all.  My husband loved it so it was a great success! It certainly satisfied any need for childhood comfort foods for awhile which means I get to make a lot of seared tuna and arugula salads for the foreseeable future! :)

Tuna Noodle Casserole

White Roux Sauce:

To use this sauce instead of the cream of mushroom, sour cream and cream cheese, just mix it in with the other ingredients when indicated and add only 1/2 cup of grated cheese at that stage. (in original recipe it calls for 1 and a half cups).

  • In a medium saucepan, combine 2 tbsps all purpose flour, and 2 tbsps butter.
  • Stir until butter is melted and has combined with the flour evenly.
  • Add 1 cup of milk and whisk until the sauce thickens, which should happen before it starts to boil.
  • Add 1 cup of grated cheese and whisk until the cheese is melted and the sauce is desired consistency.

Healthier Option:

To use this sauce instead of the cream of mushroom, sour cream and cream cheese, just mix it in with the other ingredients when indicated.

  • In a medium saucepan, combine 1 cup chicken broth, 1 cup milk and 1/4 cup all purpose flour.
  • Whisk together and bring to a boil (make sure to keep stirring to prevent burning).
  • Stir for 3 minutes or until the sauce has thickened and reached the desired consistency.

Shakers Restaurant Review (Barbados)

July 6th, 2011 admin

Shakers restaurant in Barbados is basically a little hole in the wall place that we wouldn’t have found unless friends of ours introduced us to the place. Firstly it is owned by a Canadian couple and the restaurant is run out of a house that has been turned into a restaurant. The place is located a couple blocks off the main road on which we live. It actually only takes us a couple minutes to get there from our place which is nice and convenient. The prices for the most part are pretty reasonable and the atmosphere is more authentic to the culture of Barbados. If you are looking for somewhere a bit different then you are use to with good food I definitely recommend you check out this place because its a fun little place.

Restaurant Atmosphere

As mentioned above – if you are looking for a place that is authentic, less commercialized, and smaller then you have come to the right place. This place gets packed quick because it has limited seating (inside and outside) and it is pretty popular with the locals. Especially when it is raining there is a few select seats outside that are covered and inside there are only a few tables.  However the atmosphere is fun because people are enjoying themselves and chatting with their friends.

Restaurant Food

The food is pretty tasty. You can get sides such as shrimp, potatoes, salads, small racks of ribs.  You can also get mains of ribs, potatoes, fish, etc. The are pretty big portions too for the price you are paying.  It isn’t your stereotypical chain restaurant where they charge you an arm and leg for the food and give you a portion that would only feed a rabbit.  You get what you pay for and the food taste very good. Mind you it probably isn’t the most healthy food (since Bajan’s aren’t very healthy eaters in the first place).  If you are going for healthy I suggest you try another place. However  if you are looking for tasty food that is filling then I recommend you check it out.

Service

I think the service here is pretty good. Since this place is smaller you get service quickly and they get your order right every time.  You don’t need to sit around waiting for another drink or to be asked if you want anything else. They give you your food promptly so you get to enjoy every moment of your visit at the restaurant.

Overall

Overall if you are looking for a restaurant that is more local to Barbados and you want food that is cheap and tasty then I recommend you check this place out. Is is just a couple streets behind Bubba’s to the left.  You can also contact the restaurant by click on this link. I recommend that if you plan on going here for dinner you try and make a reservation in advance (by a day or two) as the limited space fills up quickly.  Be sure to bring friends as this is a great place to go and socialize with your friends.  This isn’t exactly your quiet and romantic restaurant.  The atmosphere is a bit louder and fun.  So check out this place today and enjoy the delicious food. I recommend you try the ribs – they are my favorite!

Michael & Ashley @ Shakers

Website: Shakers Barbados

Bert’s Bar (Barbados)

March 3rd, 2011 admin

Berts Bar BarbadosSo it’s been a little since this blog has been updated with a new post so I decided to give this site a new post! It’s Michael by the way. I am Ashley’s husband the the man behind the scenes in creating this blog. Today I want to review the restaurant Bert’s Bar in Barbados! It’s a great restaurant on the west coast of Barbados that gives you the Canadian sports bar atmosphere you wouldn’t expect to find on a tropical Caribbean island!

Bert’s Bar is owned by the owner of the Ottawa Senators (NHL Hockey team) Eugene Melnyk.  As some of you might not know he is a very wealthy man that spends most of his time in Barbados where he has a house.  He must really enjoy the sun to leave Canada to live majority of his life in Barbados.   Anyways – he is the man behind the scenes at Bert’s Bar Barbados. He is the one who renovated the bar and gave it its great new look that is fresh, clean, and welcoming.  Before the restaurant wasn’t as nice or as big as it is today.  So I know you are probably thinking to yourself right now – why is it called Bert’s Bar when it’s owned by Eugene? Well the answer to that question is actually pretty simple. The original owner of the bar was a guy by the name of Bert.  He ran the restaurant with his wife. Unfortunately they had a falling out and now the bar is owned by Eugene M. So anyways without any further rambling here is my review of Bert’s Bar.

Restaurant Atmosphere

The restaurant itself as I mentioned is amazing now. There is a variety of sections within the restaurant where you can sit and enjoy all your favourite sports teams. There is a section that is air conditioned for those really hot days in Barbados. There is a section that is out in the open so you can enjoy the breeze and the sky. There is also a section around the bar with tables next to the bar as well where you can enjoy your sports action up close and personal.  It has the best of all worlds. And if you go during a big sporting event you’ll be lucky to get a table. The place tends to get packed with Canadians and locals alike.  Everyone enjoys their sports and they really enjoy to watch it at Bert’s.

Restaurant Food

Now on to the food at Bert’s. I think the food overall at Bert’s is pretty good for sports bar style food. You can get pizza bread which is one of mine and Ashley’s favourite.  You can also get a variety of regular pizzas which are very good. You can get nachos, wings, and all the regular type of sports bar type food. You can get burgers and even some healthy choices on the menu. Overall the food is quite good there and reasonably priced. They also have a good selection of cocktails (which is even better during happy hour).

Service

Now on to the service at the restaurant.  It seems to be hit or miss at times.  Sometimes we can wait for 30 minutes before we see a waiter or waitress. And other times we will get served right away.  I guess it really depends on who is working at the time and what time of day it is.  Sometimes we get very frustrated with the service and get tempted to leave and other times we get food right on time and are really happy with the service.   So hopefully if you go you will get the good service that comes right on time!

Overall

I think this would be a great place for you to visit if you are visiting Barbados and enjoy a sports atmosphere. If you are more into the fine dining experience I wouldn’t recommend coming here. Watching such things as NHL, Soccer, NFL, etc is great to enjoy at Bert’s while you are having a beer and some sports bar food.  So it really depends what you are looking for.  But if you are a sports fan and want to most likely meet some other friendly Canadian’s I recommend you check out Bert’s bar at least once.

Berts Bar - Hockey Stick Chair

Website: Bert’s Bar Barbados

Feel free to also check out our other post about Bert’s Bar on our sister website – AshAndMike.com.

Cafe Luna (Barbados)

November 30th, 2010 Ashley

Lamb - Cafe LunaCafe Luna is a beautiful roof top restaurant located on the south point of Barbados in Little Arches boutique hotel.  Many people we meet on the island say that it is one of their favorite restaurants… and after going their twice for dinner (with 10 months in between) and both times being completely underwhelmed… I am not sure I see the draw.  The setting is lovely, the service is good and the food is tasty.  I think my problem is for that price point there are other restaurants that just have more well rounded dishes.  Dishes that you say are amazing… or you want to eat again.  I can’t say that I feel that way about Cafe Luna.

The best dish of all 6 that we tried was definitely the  cream sauce chicken and the breaded chicken.  The fruits de mer comes in a gravy that is just too watery and my lamb was mostly fat.  I would say go to Cafe Luna if you want to have an amazing view and maybe a few drinks and appetizers… but don’t go for the mains.


Chicken - Cafe Luna  Fruits de Mer - Cafe Luna

Website: Cafe Luna

The Tides (Barbados)

November 30th, 2010 Ashley

TidesFor my birthday this year we went to The Tides on the West Coast of Barbados.  I had heard a lot of great things about it (if you don’t mind that it is a bit pricey) and it definitely lived up to the hype.  This is a place I would happily go back to again and again!  The setting was lovely, and the service was some of the best I have experienced on the island.  I don’t enjoy when they hover (ahem… The Cliff), but I still like to have service where I’m not sitting and waiting for anything.  This was exactly right, and the food was better then the most expensive restaurants on the island, but at almost half the price!  Suffice it to say…. I LOVED IT!  As it was my birthday they had even added a few extra elements to the evening.  Every server that came to offer bread or water even offered me birthday congratulations!  This has become my go to place for any special occasion or an amazing date night!! :)

Now that I have expressed my overall feelings… onto the food!  My husband had the Seared Angus Beef Salad to start.  It was extremely well prepared… how can you go wrong with a  mint, ginger and coconut marinade?  It was so good it was somehow better then my Lobster and Wild Mushroom Risotto which was delicious in its own right!  (The joy of going out with your significant other for meals is getting to try twice the menu options)!! For our mains we had the Jerk Pork Tenderolin and the Peppered Rack of Lamb….. the lamb was the best lamb I have had in my life and I do not say this lightly.  It didn’t have the extreme earth flavour that can make lamb just “meh”… it was so tender and subtle in flavour…. if you like lamb you have to go to The Tides just to try this dish!!!

My over all recommendation is that if you are looking for a more fancy dinner (they also serve lunch) then you have to try The Tides.  The only reason that we aren’t eating there at least once a week is the fact that it is at least a 45 minute drive from our house!  Go to The Tides and you won’t be disappointed.


Seared Angus Beef Salad  Peppered Roast Rack of Lamb

Website: The Tides

Lemon Arbour (Barbados)

November 22nd, 2010 Ashley

Lemon Arbour (aka The Village Bar)If you haven’t been to Barbados you wouldn’t know that the island is full to bursting with rum shops!  Some are big, some are small… but all sell you rum by the bottle and most serve good local food like pork ribs and mac pie.  Lemon Arbour (It is actually called The Village Bar) is probably the most well known by tourists as well as locals.  It is in the middle of the island and it looks over a valley where once I saw rain pour down in sheets in a way I couldn’t have imagined! It is a nice way to spend a Saturday liming (relaxing)  and they play music and have great BBQ!  The ribs are especially delicious, and they have all local sides like mac pie, potatoes, and spiced veg.

I recommend going to Lemon Arbour for one reason… the lean pudding and souse. Pudding and souse is a Bajan dish that was a way to use left over pig parts.  It is one of those things you just have to try once, and after I tried it for the first time at a different rum shop and saw that they wanted me to eat pig skin… I decided lean pudding and souse was for me!  It is lean good pieces of pork that are pickled with either sweet potato or bread fruit and mixed with a “pudding” that is  kind of like English black pudding.  All in all it is a bit spicy, yet tangy from the pickling… and I love bread fruit so I could eat it all day long!

Either will either love it or you will hate it… but it is a must try at least once… and all the other food at Lemon Arbour is delicious… so it is a must!


Lemon Arbour Ribs Lemon Arbour Rum

Feel free to also check out our other post about Lemon Arbour on our sister website – AshAndMike.com.

Son In Law Eggs

November 22nd, 2010 Ashley

Son-in-law EggsAs part of egg week I was looking for an idea of something new that was completely out of my normal set of meals I make.  I found the idea that is Son In Law Eggs!  It is a Thai dish, that is normally accompanied by homemade Tamarind Sauce.  Due to my supply limitations I instead drizzled it with pineapple sweet chili sauce! So I would say just use any Thai sauce you can make (or buy).  The concept of the dish is hard boiling eggs, letting them cool enough to peel them and then frying them.  It sounds weird… but it is so tasty!  I fed them to two picky eaters and they raved!!!  So if you love eggs you will love this recipe!

What you need:

  • 6 eggs
  • 3 tbsp oil, for frying
  • 4 cloves garlic, minced
  • 2 green onions, chopped
  • Thai sauce of your choice

Directions:

  • Bring water to boil in a medium saucepan.  Once boiling gently lower the eggs one at a time into the pan and boil for 8 – 10 minutes (hard boil the eggs).
  • Take the eggs out and put them in a bowl in the sink and run cold water over them.  Let the eggs cool like this or on the counter for at least half an hour or until you can peel off the shell.
  • Take the shell off all of the eggs and cut in half while the oil and garlic is heating in a pan.  Fry the eggs until golden brown and crispy on the outside.
  • Plate and top with green onions and sauce!
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