ZestyCook » Food for Families

A Great Holiday Celebration

ZestyCook — Mon, 28 Dec 2009 11:00:30 +0000

Happy Monday to you! I had somewhat of a busy weekend in getting the house set up, eating multiple family dinners for Christmas as well as opening presents. All in all it was an awesome weekend. Almost back to the grind but one more day off. This week is going to be super busy but I think I am ready for it. Upcoming I would like to do a zesty house post, some baking and try to catch up on all the blog consulting work I am so far behind on (so sorry for this).

Zesty Does a Campbell Soup Project

I was selected by the great folks at goodbite.com to do a video for Campbell’s soup. I will share some more details when I have more to share but as far as I know I will be doing a video recipe using a flavor of campbell’s soup as the feature ingredient. You will be able to vote again for my recipe and hopefully I win this time!

Holiday Celebration

Well as you know – I love to eat. This year was another great year of eating at the Christmas celebrations. I took a few good shots that I will share with you.

Turkey and all the trimmings

Killer Sweet Potatoes w/ Brown Sugar and Butter

Not a great picture but these creamy whipped potatoes were truly a star

I love Dressing

Turkey and all the trimmings - another angle

On the plate in addition to the pictures above were some nice parsnips, buttered carrots, a yummy homemade cranberry sauce and some mustard pickles.

As you can imagine, we spent most of the weekend with family and visiting. In our free time we have been setting up the house and playing my new addiction – sudoku.

Do you love sudoku? If so let me know. If not, tell me that too. Have an awesome Monday and I will talk to you tomorrow. Leftovers are on tap for tonight.

Take care

zesty

An Extended Zesty-In Law Party

ZestyCook — Tue, 22 Dec 2009 12:00:27 +0000

Happy Monday Tuesday! It looks like my post for Monday didn’t get published due to a word press issue and I just found out this morning. So sorry about that…

Just a little recap on the move in date. We are not fully moved in to the new house as of yet as we encountered a couple of hiccups on Friday. As you know we have been storing our belongings in a 54 foot trailer for the last 6 months. It seems to be the case that the trailer either leaked or allowed moisture to form due to the combination of warm and cold temperatures which caused a lot of our belongs to have mildew/mold on them.

Our furniture, beds and some other pieces seem to be the worst along with some boxes of books etc so we are getting Chem Dry in tomorrow morning to attempt to “fix” the issues. Chem dry is a local company that uses all natural products to get rid of nasty odors and “mold/mildew”. We will know more tomorrow on how things progress.

If things go well – I hope we can move in on Wednesday night. We were able to go to a tree farm and pick out the tree yesterday and try to keep our spirits up. Another event to keep our spirits up was our annual – extended gift opening celebration (which means a tonne of food) and some Christmas presents. I snapped a lot of pictures just not sure how many turned out. I will share some with you in a second.

There were a lot of amazing dishes – a few of which I may go into detail later in the week.

Well I am off work today to go back to the house and continue to unpack and prep the house. The painter is coming in today to paint the railing and do a few final touch ups around the house. Have a great Tuesday and I will update you tomorrow. 3 Days until Christmas – Can you believe it?

Take care

zesty

Beat The Lunch Box Blues

ZestyCook — Mon, 07 Dec 2009 11:00:06 +0000

Happy Monday! I had a very busy weekend with most of the time spent at the house or shopping for lights. But guess what? We finally bought all of the lights and we are pumped. We had a little hiccup with the pendant lighting located above the Island but we lucked out at a local hardware store and scored the final two lights of a list of five. This is a huge week at the house so I will be sure to keep you posted on the progress.

With winter setting in and a few months into school, universities and just a routine in general – a lot of us can fall into a lunch box rut. Do you find yourself getting bored of your lunch? I tend to keep mine pretty broad and open to almost anything but every now and again I feel like I am getting sick of sandwiches and need to kick it up a notch.

Below are some ideas that I try to use to be both effective at keeping it simple and fresh.

Lunch Box Ideas

Many of these lunchbox ideas make economical (and time-saving) use of leftovers and all of them are fast, easy, and delicious!

Cottage cheese topped with toasted walnuts, blueberries or pumpkin seeds.

Hummus with finely-chopped bell pepper, scallion, or sunflower seeds for extra nutrition ( scooped up with some of your favorite crackers )
Bite-size raw veggies with a separate container of sesame dipping sauce or your favorite ranch dressing.
Apple slices with peanut, or almond butter.
Make up a mix of chopped dried fruit, seeds and nuts . Buy the items separately and mix them yourself in a big airtight container. Much cheaper than buying little bags of trail mix.

Cheese cubes with tiny cherry tomatoes. ( I just had this one the other day! )
Leftovers: The trick is to think ahead and make a little extra at dinner for lunch the next day.

Desserts from the freezer: Just place a few of these below in the freezer before you go to bed and then throw toss them in your lunch bag the next morning. They’ll be thawed by lunchtime–and keep the rest of lunch nicely cold in the meantime.

Individual yogurts. Add a separate container of wheat germ, toasted coconut, berries, or chopped walnuts for a kid-pleasing crunchy topping.

Banana slices (you can top them with yogurt, maple syrup, and wheat germ, if you like).

Tell me this

Do you pack your lunch?
What are your favorite things to pack in your lunch box?
Do you pack the night before or in the morning?

For me the answers are:

Usually
Leftovers
Night Before ( if I remember )

I hope you have a great Monday and I will talk to you tomorrow. A really fun announcement coming tomorrow regarding Open Sky. I hope you are excited!!

Take care

zesty

Remote Grilling – Steak, Mushrooms and Potatoes

ZestyCook — Tue, 16 Jun 2009 11:00:22 +0000

So I packed the grill and moved it to the inlaws….. almost mandatory don’t you think? With that I decided to do some grilling for everyone.

On the Menu

Strip loin Steaks
Grilled Zucchini
Sauteed Mushrooms and Onions in a Balsamic Reduction
Grilled Lemon Rosemary Baby Potatoes

The results were acceptable. I enjoyed everything overall although I found the steak to be just average. The meat was a bit tasteless and slightly overcooked (which was my fault). On the bright side, everyone’s plate was clean after the meal.

On the Steaks

Extra Virgin Olive Oil
Salt and Pepper

On the Potatoes

Salt and Pepper
Fresh Rosemary
1 Tsp. Butter
Drizzle of Olive Oil
Lemon Juice

In the Mushrooms

Salt and Pepper
Mushrooms
Sweet Vidilia Onions
Balsamic Vinegar
1/2 Tsp. Sugar

Zesty Tip: When grilling potatoes, the use of a tin foil plate is a great idea and eliminates the risk of the aluminum foil breaking open and losing your hard work.

I am so tired! I hope you have a great day. On the house front… the survey of the land was delayed for today so Ugh… I am staying positive but why do small things take so long to get accomplished.

Take care

zesty

Holiday Monday and Lobster

ZestyCook — Mon, 18 May 2009 11:00:24 +0000

Happy Monday! For those in Canada, today is a celebration of Victoria Day which is a recognized holiday across the country. The long weekend gives us a little more time to pack and prepare for the big move. In that regard we got started on cleaning up, throwing away junk and organizing. Things are coming along nicely. In addition to the successful weekend, we got an invite from Mom and Dad to their house for Sunday dinner where lobster was the main attraction. Enough said right?

I am a big lobster fan, especially with fresh baked bread and potato salad. Sometimes even with a nice piece of steak or pork. Well lets just say that Mom knows me pretty well and delivered on every part of the meal. I was so excited waiting in anticipation for the “big” dinner that I found it hard to concentrate on packing. All I could think about was dipping plump juicy lobster claws into warm clarified butter .

Here is a recap of the dinner.

I hope you have a great Monday and I will be back tomorrow with possibly a “special treat”. Don’t hold me to it but I am going to try and bake an exciting treat for all ages.

Take care

zesty

Zesty’s Top Ten Toast Toppings

ZestyCook — Tue, 11 Nov 2008 11:00:32 +0000

Happy Tuesday everybody! Quite a title for this post… isn’t it? Well I am hoping to have an interactive post about toppings for your toast. Now of course there is plain butter but I thought I would share with you some of my all-time favorite toppings for toast. In return, I would love for each and every reader to post their favorite topping in the comments section. I think this will be fun!

Let’s keep in mind that the options are endless and it’s very difficult to narrow it down to just ten. It just so happens that I have a couple of different loaves of bread on hand so here are some of my favorites and a couple pictures.

Top Ten Toast Toppings

Apple Sauce (homemade), Cinnamon, Nutmeg, Dash of Brown Sugar – A simple dessert like toast that can be enjoyed anytime of the day.
Peanut Butter, Nutella (or any chocolate spread) and Banana – This stick to your ribs favorite will get you going in the morning.
Butter, Strawberry Jam, Sharp Cheddar Cheese - Possibly one of my all time favorite…. i love the combination of cheese and homemade jam from Mom.
Bacon, Tomato, Cheddar Cheese - A quick BLT without the lettuce… you can add lettuce if you want but I prefer without.
Almond Butter, Honey and Granola - The sweet goodness really fills you up in the morning. great combination of flavors here.
Butter, Garlic, Parmesan and Mozzarella Cheese - The old fashion garlic bread… can you really beat it. Serve this up with a big dish of Spaghetti
Tuna Salad, Celery, Havarti Cheese - A simple lunch that really fits the bill and is so delicious on a thick slice of multigrain bread in the toaster oven.
Butter and Poached Egg - The breakfast classic and oh so good with a glass of fresh squeezed orange juice or even a berry smoothie

Brie, Cranberry Sauce and Bacon – Killer snack and even great for parties on mini toasts.
Chicken Salad, Walnuts and Diced Granny Smith Apple - One of my favorite open faced sandwiches.

Zesty Tip: When cooking toast, always try and add the topping as soon as the toast is popped and at it’s hottest point. Also if you are adding a fairly heavy topping, I like to brown the toast a little darker than normal to avoid the bread getting soggy.

So there you have it, my top ten toast toppings! I am sure that there are hundreds of combinations out there, so let’s hear them. This is a great opportunity for you to share your crazy toast toppings. You just may realize that it is not that crazy after all. Have a great Tuesday everybody. Keep Smiling.

zesty

Not Just Any Chicken Sandwich

ZestyCook — Wed, 22 Oct 2008 10:00:43 +0000

It is a new day and yet another simplistic recipe that will tantalize your taste buds… well I should say – maybe tantalize your taste buds. Everyone’s different. This is a great quick supper idea when you are in a rush or lazy and unsure about what to make but you want to stay on the healthy side of the spectrum. Which I know for a lot people is very important including myself.

I put together a chicken sandwich that is somewhat unique but when you taste it… you will be like “Wow, Zesty really does have something going”, or “that Zesty guy is a loose horse – this is terrible” I will leave that judgment up to you.

Now lets get to the good stuff. Follow along below and let me know what you think.

Ingredients

A loaf of fresh Baguette
Some of your favorite Hummus
Roasted Chicken Breast ( sliced )
Baby Spinach
Red Pepper Jelly ( see below for recipe )

Zesty Note: I didn’t bother to put amounts on the ingredients as it really doesn’t matter. You can add whatever amounts you like to the sandwich.

Method

First off slice some pieces of Baguette on the bias ( this will give you more surface area for your toppings ).

Toast the bread in a toaster oven or regular oven until golden brown.

Once toasted, add some hummus to the top of the bread.

Add spinach on top and give it a little press and it will stick to the hummus and not fall out everywhere.

Place some sliced chicken on top of the spinach.

Top the chicken with some red pepper jelly. You can use store bought jelly or homemade – your choice ( I like to go with homemade ).

Enjoy!

As promised I added in this simple Red Pepper Jelly recipe.

Ingredients

4 lg. red bell peppers (about), seeded
5 1/2 c. sugar
1/3 c. fresh lemon juice
1 pkg. fruit pectin
3/4 c. distilled white or wine vinegar

Method

Finely chop peppers in processor or run through grinder.
Strain, pressing lightly. Measure 2 full cups and 1/4 cup pepper juice. Discard remaining juice.
Combine ground peppers, pepper juice, sugar and vinegar in 3-4 quart saucepan.
Bring to boil, stirring frequently.
Remove from heat and let stand 15 minutes. Reheat to boil, stirring frequently.
Add lemon juice and return to boil for 1 minute, stirring. Add pectin and let boil 3 minutes, skimming off foam as it accumulates.
Pour into jars. Invert jars for 10 minutes. Upright jars and store in a cool place.

Yield: Makes 7 half pints.

Sorry for the lengthy post, but I had to share with you the stare of the sandwich. Red Pepper Jelly is very versatile and great with cream cheese and crackers as well. Let me know what you think of this sandwich and if you have time - I would love to hear your favorite sandwich of all time!

This is going to be fun. Have a great Wednesday everybody.

Zesty

How to Make Caramel Apples

ZestyCook — Thu, 16 Oct 2008 10:00:40 +0000

Since apple picking was just this past weekend – I wanted to share another really quick classic treat. The caramel apple! Now this recipe is dead easy and tastes so good. The flavours are endless with this treat but I chose just a quick simple method to tantalize your taste buds and bring everyone back to their childhood. After trying this recipe make sure you check out some other quick ways to enjoy your apples from my day at the apple orchard. Needless to say – we made a few caramel apples… as you can tell by the picture below.

Ingredients

6 apples
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk
1/2 Cup Peanuts

Method

Insert a craft stick in the center of the apple to allow you to dip and roll the apple when needed. Butter a baking sheet.
Place caramels and milk in a sauce pot and melt over low to medium heat, and stirring regularly. Allow to cool briefly.

Roll each apple quickly in caramel sauce until well coated. After a few minutes – Roll in your favorite topping while the caramel is still warm. As you can see here – I went with the classic crushed peanuts. Place on prepared sheet to set.

I sliced the apple in two to try and get fancy with the pictures. These little treats were oh so yummy.
Enjoy!

But before you leave and go to another favorite… tell me what you like to dip your caramel apples in or if you prefer them just plain. I am always excited to hear new ideas…

Thanks everyone and have a great day.

Zesty.

Apples: A Day in the Orchard

ZestyCook — Mon, 13 Oct 2008 10:00:39 +0000

Saturday past was slated as family day in the orchard! We had a blast. The weather was really nice, sun shining, birds chirping and apples a plenty. I don’t often attend the apple orchard events but I must say that I was impressed. The focus at this particular orchard were Cortland and McIntosh Apples. It was somewhat crowded in the parking aisles but the orchard was so big – it felt like you were picking by yourselves. The following days will likely contain many more apple baked goodness and I may even try the apple crisp version from a while ago.

A quick shot in the orchard…

Just getting a closer look at all the apples in the tree… Can you tell that I don’t come to the orchard very often?

Checking out the Cortland up close…

The finished product… Not too mention we had 47 lb. in total we just threw some in a basket to make the picture look good!

When we got home from the orchard I wanted to whip up a quick snack for everyone and test out these apples (even though I knew they were tasty because i inhaled two at the orchard). I came up with some of my favorite ways to eat an apple besides the old fashion way of washing it off and chomping in.

Below are three quick ways to prepare apples that are usually fan favorites with the younger crowd:

1. Apple Peanut Butter

2. Apple Brown Sugar

3. Apple Chocolate

Thank you so much for reading about my apple orchard day. Now because I am super curious about almost everything. I want to know what everyone loves on their apples?

Happy Thanksgiving to all fellow Canadians!! Enjoy the turkey!

A Zesty Breakfast!

ZestyCook — Mon, 29 Sep 2008 10:00:48 +0000

Well I thought I would share a typical breakfast in the life of me zestycook aka Cory. Now I don’t eat this all the time by any means but it is pretty common. I like to touch off most of the food groups for a balanced start to the day for sure.

Below I have 3 boiled eggs with fresh ground pepper. The only tip I have for boiled eggs is about 7 minutes ( if you like them soft as I do). If i am really in the mood for a treat I add a little homemade jam to the eggs and the spoon it on the toast.

Can you really enjoy toast without butter? For me, I usually always have butter on it unless I go with peanut butter or jam/jelly. What do you enjoy on your toast?

For my fruit selection I went with some peaches and blueberries mixed in with some vanilla yogurt as well as a tablespoon of ground flaz seeds. There is really no recipe here… just throw in what you like and enjoy.

Super Simple Pork Roast with a Crust

ZestyCook — Tue, 16 Sep 2008 10:00:02 +0000

This past weekend was a special weekend as we attended a 65th birthday for my aunt. There was a lot of food preparation of course as the party was for about 50 people. I was asked to bring a pork roast, which in my mind I was more than happy to do that.

The weather is cooling down here so I decided to go with the oven method for this roast. When cooking large pieces of meat I usually always opt for the low and slow method. I added a dry rub the and let it sit for about 20 hours prior to roasting. This allows the rub to penetrate the meat and add even more flavor.

The recipe for the rub is:

INGREDIENTS

2 1/2 tablespoons dark brown sugar
2 tablespoons paprika
2 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon rosemary
1 teaspoon cayenne pepper
3/4 teaspoon ground coriander seed
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon ground black pepper
3/4 teaspoon ground white pepper
1/8 teaspoon ground cumin
salt to taste

So as for the cooking technique…. it doesn’t get much simplier. I add the meat to a roasting pan and preheat the oven to 250 degrees. I like to let the meat rest for a few minutes on the counter and it does not tense up coming directly form the fridge and then into the oven. I cover it and let it roast for about 20 mins per pound ( depending on the size of your cut) I also like to remove the cover 3/4 through the cooking time to allow the rub to form a crust. When cooking for a crowd or anyone for that matter I like to check the internal tempreature of the meat using a meat thermometer just to be safe. As you all know, pork can be cooked with a hint of pink and also remember, the meat will continue cooking once you take it from the oven. Once you do remove the meat from the oven, be sure you cover the pork with tin foil to allow the juices to stay inside.

Once covered for 15-20 minutes you are ready to slice and enjoy.

5 Fun Ways to Kick Up Kraft Dinner

ZestyCook — Mon, 01 Sep 2008 10:00:50 +0000

Well I think it is safe to say that at some point in our lives we have all been exposed to a box of kraft dinner or two. I first have to tell you a couple of mandatory ingredients that are a must have for a successfull batch of the popular fluorescent orange meal.

To start it off – if one does not have real milk and real butter they should not even open the package of kraft dinner and get started. These really are must haves to make the kraft dinner as it was intended. While cooking it at our house – I usually add a little less milk and little more butter than they suggest to make it creamier. I find if you add to much milk it becomes soup-like ( which I am not a huge fan of)

Now because Kraft Dinner preparation is not rocket science… I thought I would spice this post up and show you how I spent yesterday at the house. I tested ( not for the first time for some) the below add-in recipes to make sure they turned out edible and worthy of letting the world see inside my unique kraft dinner add-ins. So I hope you enjoy the recipes to follow and if you have any different or interesting comments about Kraft Dinner – I would love to hear about them.

Ground Beef

1 lb. ground beef, cooked
add taco seasoning (as you would to make meat for tacos, according to the package directions)
drained 1 can (15 oz.) Mexican style diced tomatoes
1 Cup mushroom pieces and stems

Tuna

1 can (6 oz.) tuna, drained chunk
1 celery stalk, sliced
dash of Italian seasoning
1 can (10-1/2 oz.) condensed cream of mushroom soup
1/2 cup each milk and frozen peas

Chicken

2 boneless skinless chicken breast halves (1/2 lb.), cooked, chopped
1 can (15 oz.) Italian style diced tomatoes, drained
1 cup chopped green peppers (about 1 medium)
dash of thyme

Pepperoni/Hotdog

1 cup Pepperoni or hotdog slices (about 1/4 lb.)
1 cup chopped green peppers (about 1 medium)
2 cups chopped tomatoes (about 2 medium)

Ham

1 cup of cooked ham ( cubed)
1 cup of cooked spinach ( or baby spinach raw)
1/4 cup Parmesan Cheese
1/2 cup Bread crumbs

For the Ham Recipe above I like to stir in the parmesan cheese in at the very end then transfer everything to a casserole dish and top with bread crumbs and baked it in oven at 375 degrees until golden brown and bubbly. And of course you can do that for any of the above choices but I find it works best with the ham and spinach.

Just for the record – I am not a huge fan of Kraft Dinner and I rarely eat it but it is fun to experiment. No matter how much you argue – most kids in this generation really do love the infamous orange noodle.

Anybody Hungry? Need a snack?

ZestyCook — Fri, 29 Aug 2008 10:00:13 +0000

This simple trail mix recipe is a great way to curb your hunger until the real food comes.

Are you always hungry before meal time? Are you always trying to sneak a roll, biscuit or a little snack before dinner? Are your kids tugging at your shirt sleeves after you get home from school or work?

If so, I have a snack pack for you! This simple little treat in a jar or bag can keep everyone smiling. Trail mix is an ideal snack food on the trail, before meal time or for afternoon or evening snacks. It is lightweight and easy to store, very energy rich, providing quick energy from the carbohydrates in the dried fruit and/or granola, as well as sustained energy from the mostly mono- and polyunsaturated fats in nuts.

Every now and again it is time to let loose and give yourself a break. This quick and easy recipe is great to have around and is very versatile. I have used it at dinner parties before chicken winds and bruschetta or for kids birthday parties or even sitting down watching the Jays game on TV. The combination of sweet and salty just makes you want more.

Ingredients

Small Pretzels (1 Cup)
“O”-Shaped Toasted Oat Cereal (1/2 Cup)
Roasted Almonds (1/2 Cup)
Candy Coated Chocolates (2 Tbsp)
Raisins (2 Tbsp)
Cashews (1/4 Cup)

Method

Put all 6 ingredients in a bowl. Using mixing spoons to toss until combined. Makes about 2 1/2 cups. Store any unused portion in an sir tight container or ziploc bag for later. Obviously without being to sharp in math if you want to make a large batch for a bigger crowd you can just multiply each ingredietn accordingly.

I really hope you enjoy it and if you have any other ideas for what you like to add to your trail mix – I would love to here from you.

A Night of Sizzling Summer Sirloins

ZestyCook — Wed, 27 Aug 2008 10:00:13 +0000

Well as most of you know by now – I like to keep things simple when it comes to food. The odd time I go all “chef like” and kick it up a notch but most times I tend to stay pretty regular and simple. Last night was no exception. I was sitting at the office wondering what to make for supper – debated some roasted salmon, some olde fashion spaghetti and then a thought rolled in my head from a commercial iI heard on the radio. Two for One Sirloins at Sobeys!

That was all my little brain needed – as I packed up may bag and headed home, all I could think of was sizzling steak on the barbecue. Some other thoughts creeped along side as I wondered what I could make with the steak. Being on PEI, and being somewhat of a meat and potatoes boy one side dish was pretty easy… potatoes. Too add a little more health to the meal I thought lets steam a little cauliflower and broccoli. When cooking vegetables – I pretty much always follow the technique for perfectly cooked vegetables as the results speak for themselves.

So I quickly made my way home with two delicious pieces of sirloin steak. I say hi to the family and then march out to fire up the barbecue. I turn the barbecue on to high heat to warm up the grill and prepare the meat to sizzle.

Preparation

Getting back to the simple things in life – I just take olive oil and rub a small amount on both sides of the meat and then follow it up with some fresh black ground pepper. I do not salt the meat as it tends to tense up the meat and extract the natural juices ( which we do not want to do )

Bring Steaks Out of the Cold: Have steaks at room temperature before grilling.
Check the Oil: Lightly oil the grilling rack before putting steaks on (it keeps meat from sticking and cracking while keeping the natural juices in).
Get the Grill Hot: Preheat grill to 600 to 800 degrees F and keep it at this temperature for 30 to 45 minutes before putting steaks on.
Avoid the Flip-Flop: Only flip once after five minutes of grilling.
Ditch the Fork: Use tongs or a spatula (A fork allows juices to spill out).
Don’t Perform Surgery with a Serrated Knife: To see if steak is finished, press on it with the palm of your hand. It will feel spongy when rare, have some resistance when cooked to medium and be firm when well done.
Rare: Squeeze the pad at the base of your thumb. It should feel spongy and feel very little resistance.
Medium: Press on the middle of the palm of your outstretched hand. It should feel firm.
Well Done: Squeeze the base of your small finger. It should feel firm with no give.
Give it a rest. After grilling, give the steak a rest for a couple of minutes to let the juices redistribute before cutting into it. A drizzle of olive oil or a pat of butter gives the steak a handsome sheen and spectacular flavor and finish.

While the steaks are resting i grab the potatoes , add some butter and spoon up some fresh vegetables and relax with the family and enjoy an old classic summer meal.

How about a Lobster buffet?

ZestyCook — Mon, 18 Aug 2008 10:00:54 +0000

New Glasgow Lobster Suppers – New Glasgow PEI

This restaurant has been serving lobster since 1958. The restaurant has its own lobster pound on the premises. Meals include fresh lobster, rolls, chowder, mussels, salad, desserts and beverages. Not too mention – all you can eat! I had a field day with the mussels ( if only the lobster was all you can eat).

Their system of paying before you are seated takes the guesswork out of the process. The dinner was a thunderous bargain for the money.

They were attentive, and sat us at a table of our choosing. The waitress was there in a flash to take our tickets, and the order for our drinks. First off the buns baked in a muffin type pan, they were big, light, fluffy and very tasty not to mention warm from the oven.

The all you can eat mussels, with the drawn butter were great, and the refills we had made us think we would not eat our lobster, but we did. After the mussels came the homemade seafood chowder and beef barley soup. I went with the chowder – I must say it was delicious. After the starters came the salads – coleslaw, potato salad and garden salad – very tasty but just a preliminary to the big dance.

The lobster was next. It was hot, juicy and cooked just right. The shell was cracked in the right spots, making a shell cracker unnecessary.

Then came the desserts. All you can eat pie, cake, ice cream and frozen yogurt. They were homemade and wonderful.

I had to try a couple of desserts just to make sure they were good! I went with a couple of old classics – Lemon Meringue Pie and Strawberry Shortcake. The Lemon pie was excellent and a table favorite where as the shortcake was just fair.

We almost rolled out of there with the quantity of quality food we had… Absolutely Delicious