This week, Guy Fieri and his son Hunter began their month-long journey across Europe, kicking things off in Athens, on a quest to find the best gyro. If you haven’t already watched the episode, you can watch it online here.
Gyro is a popular Greek dish made of pork, beef or chicken cooked on a vertical rotisserie and wrapped in a flatbread with fries, tomato, onion and tzatziki sauce. It’s Greece’s own version of the much loved donair or shawarma.
The island of Crete, 400 kilometers south of Athens was Guy & Hunter’s next stop, where the two hopped on a boat to do some fishing. The father-son team were just in time for lobster season, so they had plenty of crustaceans to bring back for a big dinner with new friends. The two were surprised to learn that lobsters are as popular in the Mediterranean as they are North America. Tasty crustaceans are versatile and can be added to a soup or bisque, baked in a roll or steamed whole and then dipped in butter. Yum!
Finally, Hunter wrapped up his old-world culinary experience in Greece by milking sheep on the hillside of Malaxa. Sheep milk is used to produce a wide range of cheese, and the most popular in Crete is graviera. It’s a hard cheese with a mild, semi-sweet taste, perfect for sprinkling over pasta or served in slices as an appetizer. Kasseri cheese is another cheese popular among locals best used in sandwiches or pies.
Take a trip to the Mediterranean just like Guy and Hunter and eat like a Grecian with this inspired menu.
Minted Watermelon and Feta Salad
Greek Orzo and Grilled Shrimp Salad
Greek Taverna Sandwiches with Garlic Feta Cheese Tzatziki
Butterflied Lobster Tails with Garlic-Lemon Butter
Grilled Veal Chops with Gnocchi and Kasseri Cheese
Michael Smith’s Greek Chicken
Loukoumades and Coffee
Chuck Hughes’ Classic Greek Baklava
Watch all new episodes of Guy & Hunter’s European Vacation Thursdays at 10:30 E/P. Catch up on episodes online.
Bonfire or no bonfire, these s’mores are uniquely Canadian and arguably the most decadent. Inspired by the classic campfire treat of marshmallows, chocolate and graham crackers, this variation incorporates delicious Nanaimo bar flavouring. Each s’more is stacked with vanilla custard, gooey marshmallows, melted chocolate, toasted coconut and graham crackers.
12 whole graham crackers
24 large marshmallows
1/3 cup sweetened dessicated coconut, toasted
2 -1oz. milk chocolate bars, divided into 12 equal portions
For the Custard:
2 Tbsp butter, softened
1 Tbsp custard powder
2 Tbsp granulated sugar
1/2 tsp vanilla
1 cup icing sugar
2-3 tsp milk
1. Preheat oven to broil.
2. In the bowl of an electric mixer, beat butter with custard powder, icing sugar and vanilla on medium speed. Add icing sugar in stages, then add milk, 1 tsp at a time until a smooth, thick paste forms.
3. Split graham crackers in two. Lay out 12 graham cracker halves and spread custard equally over them.
4. Place marshmallows on one half of a parchment-lined baking sheet. Place under broiler until marshmallows are golden, about 1 minute. Remove from oven and place the remaining graham crackers on the other half of the baking sheet. Place 1 portion of chocolate on each graham cracker. Return baking sheet to oven for another 30 seconds. Remove from oven and sprinkle toasted coconut over chocolate.
5. Using a small spatula, place 2 marshmallows on each custard graham cracker. Top each s’more with chocolate and coconut graham cracker. Repeat with remaining ingredients. Serve immediately.
Looking for more tasty desserts? Try our Ultimate Nanaimo Bar recipe.
Mark McEwan at Toronto Taste 2015
Toronto’s culinary fundraiser, Toronto Taste, is back on June 12th to tempt your taste buds and help support Second Harvest’s commitment to providing food to people in need.
Set at Corus Quay, a gorgeous waterfront space overlooking Lake Ontario, the event will feature delicious dishes and drinks from over 90 restaurants and beverage purveyors. Look forward to an evening packed with tasty eats, silent auctions and entertainment, including the annual Chef Challenge between three renowned chefs tasked with creating a winning dish using mystery ingredients.
Toronto Taste 2015
You’ll also get a chance to meet some of your favourite Food Network Canada stars and culinary greats, including Michael Smith, Mark McEwan and Carl Heinrich. It’ll be a fun-filled day you won’t want to miss.
Since 1991, Toronto Taste has raised over $11 million to support Second Harvest’s food rescue program. Every ticket sold enables Second Harvest to provide meals for adults, children and seniors in need.
For more information and to get tickets for Toronto Taste on June 12th visit torontotaste.ca.