Poulet a la James North

Charred!

 

It is always a pleasure to find a place that is wise enough to choose one thing and do it exceptionally well. Charred is one of those places.  This tiny and intimate little central Hamilton resto does chicken, - charred on a charcoal rostisserie and served with homemade piri-piri sauce. 

They do several different riffs on the charred chicken theme - one of the best is the poutine - fresh cut fries, homemade piri piri cheese curds and gravy. Add charred chicken on top and this is a filling and delicious dish. (Regular $5; large $7; charred chicken on top, $3)

  Another good bet is the Charred Sandwich ($7) - pulled charred chicken with peppers and onions, topped with aged cheddar, homemade piri piri mayo and cilantro.

 

There's also chicken to take out, as well as fresh salads and roasted potatoes.

And that's about it - simple, delicious and really well done.

The space is also unpretentiously simple, with reclaimed brick walls, some local art, and tables in the window that give a clear view of the action on James Street.

Charred is an attractive place for a casual lunch for those who love BBQ chicken and piri piri.  It's another good excuse to hang out on James Street North.

Charred

244 James St. N.,

Hamilton, Ontario

L8R 2L3

(289)396-0662

www.charred.ca

@charredchicken

Doing The Mexican Salsa: Authentic Mexican Cuisine

The journey out to Bucerias was torture - a tedious and uncomfortable bus ride, a possibly dangerous ride with a local, and a long walk caused by incorrectly reading our map.
But it was all good once we arrived at My Mexican Kitchen.

This small and intimate cooking school is run by two gregarious and knowledgeable young men, Travis and Edgar, who pride themselves on teaching local  cuisine as the Mexican mothers and grandmothers would -. basic, local and fresh.  We began by making a large jug of agua fresca from fresh pineapple.  This refreshing drink is served everywhere in Mexico, and can be made from one single fruits, a mixture of fruits, or a combinati0on of fruits and vegetables, like mango and celery, for example.

I thought I knew salsa - but no, I only knew the ubiquitous and delicious pico de gallo that is found on every restaurant table in Mexico.
Travis showed us the basic ingredients - tomatoes, onions, peppers and garlic - and then explained that by switching the type of vegetable, or by changing the prep method, you could create  many different variations of salsa.

Switch the Roma tomatoes  for tomatillos or change the jalapena  peppers for habaneros and the salsa has a new character.  You can use freshly chopped tomatoes, or you can boil the tomatoes and peppers, or roast them.  Voila, a new salsa.
Some cooks add lime juice to their salsa while others add a bit of vinegar.  It is a versatile sauce that can be made to your own personal style.
Together we made agua fresca, chilaquiles  rojo, homemade corn tortillas, quesadillas with potatoes and mushrooms, and Sopes.
We ended with Mexican coffee, pungent with cinnamon and dark piloncillo sugar.

We ate well, learned much about Mexican cuisine and ingredients, and enjoyed good company.
This was a very pleasant way to spend an evening, and I would recommend a night at My Mexican Kitchen to anyone who loves good food and enjoys the communal closeness of a shared table.
My idea of a great vacation experience.

My Mexican Kitchen

Bucerias Art Walk Plaza

#62 Lazaro Cardenas Street, Bucerias

Nayarit, MEXICO 63732

Phone Numbers:

From the US or Canada  011-52-1-322-159-0069

In Mexico, from a land line  045-322-159-0069

In Mexico, from a cell phone  322-159-0069

Email: mymexicankitchen@yahoo.com

 

Your Farmers' Market Has More than Veggies!

So Many Good Things at the Burlington Farmers' Market

You may be quite surprised the next time you visit your local farmers' market.  The scene has changed - evolved as it were.

You expect to find carrots at the farmers market.  Not beauties like these heritage varieties that I bought today on the Burlington market, but good local carrots are a consistent staple at most markets.

                                                         
And potatoes, like these coloured lovelies.

 It's expected that there will be onions - though probably not always heirloom whites.

 

I loaded up on all of these, as well as green beans, corn, tomatoes, and some nectarines.  I even got a basket of fat tomatillas.  But what surprised me was the wealth of other good things to eat that was available here, made or grown by individual small producers, from numerous little stalls.

Like home made Ice Cream!

Alexa Fraser makes ice cream from fresh milk and cream and local fruits and herbs.  Her basil ice cream is a hit, something a bit different to perk up a summer meal.
Her ice cream is pricey, $8 for a pint, $4.50 for a cone, but the ice cream is pure and delicious.

And Then There's Fresh Flowers

Millcreek Flower Farm, just outside Ancaster, brings beautiful bouquets of flowers to market each week.  They're irresistable.

I bought a bunch of lavender coloured lizyanthus, or prairie flowers, which look lovely on my kitchen counter.

Need something healthy for the main course?  

Smokeville has smoked rainbow trout that makes a perfect centre dish for a summer meal.  They also do smoked salmon, trout, bacon and salmon pate.

 Other vendors offer small batch organic olive oil, home made bread and pies, and fresh eggs and cheese.

So who needs the supermarket in high summer season when the farmers' market is in full swing?
Not me!

The Burlington Market is held in the back parking lot of Burlington Mall, corner of Guelph Line and Fairview Street on Wed, Fri, and Sat.