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Fire from the grill at Uncle George

Now we could not complete our Barbados trip without grabbing a bite to eat at the famous Uncle George! Our last Friday on the island, we went back to Oistins for their Friday Fish Fry. Everyone and we mean EVERYONE told us that we had to stop at Uncle George. The way that the cooks were working the grills it definitely looked like works of art. Mind-blowing and jaw dropping!

Shrimp with Rice and Peas, Macaroni Pie and Grilled Potatoes

Grilled Shrimp with Rice & Peas 

Even though Uncle George had a long line, the food is worth the wait we promise. The shrimp were grilled to perfection and the rice and peas was smooth like butter. We also had grilled potatoes, which was a nice touch to the already amazing meal. Now can we talk about Uncle George’s signature sauce… Creamy goodness that made us continue to go back for more. The look of the sauce reminded us of tartar sauce but minus the tangy taste. There was a hint of sweetness to the sauce that complimented the shrimp, which was the star of the dish.

Lobster and Shrimp with Macaroni Pie

Grilled Lobster Tail & Grilled Shrimp

We know that you can see the size of this lobster tail. When we opened the container of food, we all looked at each other in silence. The lobster tail practically took over the whole container. And did we mention that we also ordered shrimp with this dinner too. We were in seafood Heaven! Shrimp, lobster, and macaroni pie…What more did we need? Since this was going to be a our last meal out, we had to make sure that we went out with a bang!

Uncle George himself

Uncle George himself

We had such an amazing time in Barbados. The people, the nightlife, and of course the food were nothing short of spectacular. We can not thank this beautiful island enough for its hospitality and we hope to be back in the near future. Until next time Barbados!!

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Menu from Rude Boyz Restaurant

Next stop on our Barbados food adventure was a place that was right across from our villa. Rude Boyz was a Jamaican hotspot that served authentic jerk specialties with a Bajan twist. We were not expecting to find a Jamaican eatery but no one was complaining!

Fried Shrimp with fries, side salad, and coleslaw

Meela’s Shrimp

Whomever Meela is, we would like to personally thank you for your Shrimp! The batter was perfect and lightly coated the shrimp evenly. With fries, this dish was just right. Rude Boyz put their signature touch on this meal by adding a side salad, which consisted of fresh lettuce and peppers along with a vibrant coleslaw. We even got a little adventurous and mixed some of the side salad with the coleslaw. It sounds a bit different but boy did it taste excellent.

Jerk chicken breast with fries, toasted salad, and coleslaw on the side

Rude Jerk Dinner

We could not go to a Jamaican restaurant and not order Jerk Chicken. The plating was beautiful with the amazing colours of the side salad and coleslaw. We substituted the rice and peas for fries because you know we love some fries! We had the option of having our Jerk Chicken spicy. Just in case the jerk sauce was too spicy, we had the sauce on the side. The jerk sauce was spicy but not overwhelming. We were even using it as a dipping sauce for our fries. And of course the fried plantains were to die for!

Noodles with vegetables and fried Shrimp. Fried plantains on the side

Rasta Pasta with Shrimp

We can admit that we love shrimp!! Another shrimp dish that we had the pleasure of indulging in was the Rasta Pasta with Shrimp. You can never go wrong with a pasta dish that has seafood. The vegetables in this dish were sautéed with the right amount of crunch that we were looking for. Rude Boyz signature fried plantains were delicately place on the side of the dish as an added garnish. This Rasta Pasta definitely put Rude Boyz on the map!

 

The menu from Guang Dong

We were recommended a Chinese restaurant called Guang Dong. When we walked into the restaurant, we noticed that it was bright and lively. Little children were running around playing and we instantly discovered that this eatery was a family owned establishment.

Chicken Chow Mein

Chicken Chow Mein

One of the staples in Asian cuisine is Chow Mein. There are many variations of this popular dish, but we chose the Chicken Chow Mein. Finding the pieces of chicken in the meal was like finding gems that we got the chance to eat. Cabbage and bok choy were just a few of the vegetables that made this particular Chow Mein one to remember.

Chicken Fried Rice

Chicken Fried Rice 

Another dish that is very famous in Asian cuisine is Fried Rice. There is nothing like a Fried Rice that has the ability to just melt in your mouth. The carrots were the perfect match with the chicken. We also admired the family size portions for each meal. We could share each dish without having to feel guilty about how much we indulged in a particular one.

Pepper Shrimp with Carrots and Broccoli

Pepper Shrimp

Can we honestly say that the way that this dish was dressed looked so appealing. We could tell that the placement of the broccoli and carrots were well thought out. Now you know spice is our thing and this Pepper Shrimp gets 2 thumbs way up! The seasoning was top notch and what more can we say about the shrimp in general aside from…Wow!

Sesame Chicken

Sesame Chicken

When the waitress brought out this dish, we automatically knew what it was before she told us. We could see those sesame seeds a mile away, which caught our eyes. With a mixture of sweet and sour, we ate the Sesame Chicken on top of our Chicken Fried Rice. Both dishes were beyond great together!

Shrimp and Broccoli

Shrimp & Broccoli

We know that you have heard of Beef and Broccoli but have you heard of Shrimp and Broccoli? Well we had to try it for ourselves. Trust us, we were very glad we did! The Teriyaki sauce that the Shrimp and Broccoli was made in enhanced the flavours of the meal. There were also pieces of carrots that accompanied the dish. We would certainly say crunchy goodness!

 

Stay tuned for the conclusion of our Barbados trip…

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So this month I thought that it would be good to cover some tips on layering and filling a cake. Sometimes this can be tricky, and for some bakers it’s at the last moment when they start to see that it was their layers that have created a problem. That leaning cake, or the bubble belly, and what about that seeping cake.; these are just a few of the most typical issues that can be caused when layering and filling a cake.

It always helps to have the tools that will make your job easier. Some of my go to tools that I use when I have to layer and fill a cake are my sharp serrated knife, my piping bag fitted with my round tip, a small offset spatula and my cake.

The first step to layering and filling a cake is…that’s right, layering the cake. This step involves you cutting your cake into even layers if you have a taller/thicker cake. Some bakers who like thicker layers choose to layer or stack whole cakes as opposed to cutting through cakes to create the layers. Cutting a cake that is not warm is key. Warm cakes break very easily! In fact the colder your cake the less likely it is to break while you are cutting through it. I often cut through my cakes why they are still slightly frozen.

Using a sharp knife helps reduce the amount of crumbs and helps you achieve clean layers when you have finished slicing though. For this example we will be using round cakes. Using a turntable while you cut helps to keep the knife level and achieve layers that are oftentimes more even. When beginning to cut, lightly mark around the cake where you would like the thickness of your first layer to be. While making a sawing motion and allowing the knife to do the work, spin the turn table as you gradually cut through the cake. Once you reach the centre the layer should lift off cleanly. You can repeat this step for the required number of layers you want out of your cake, just remember don’t make them too thin as they will be incredibly fragile and try to keep them as even as possible. We don’t want any leaning cakes

Next is filling and stacking.

Depending on the consistency of your filling or icing that you would like to sandwich between your cake, you can either use a piping bag or an offset spatula. Thicker fillings can be used in a piping bag. If you are using a piping bag, pipe a ring around the perimeter of the cake about 3-5 mm inward from the edge of the cake. Then pipe inside your rim with the remaining filling and smooth it out with your offset spatula. If your are not using a piping bag gently spread your filling on the top layer of your cake leaving a 3-5 mm rim around the edge. Try not to put too much filling as this is what causes oozing after the layers are stacked on top of each other.

Once you have covered the top with filing, lightly place your next layer on top and gently press down. Pressing down will make the filling move to the edge of the cake and the space that was left helps to prevent leaking. Continue this process until all your layers are stacked. The higher you have your cake you may want to consider adding structure to ensure it doesn’t start to lean as you build up.

And there you have it… layering and filling basics! Hopefully this helps with tackling some of those pesky filling and stacking issues.

Happy baking y’all!

Chef Sam's September Photo

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