Tag Archives: Eddie Jackson

The Big Bake Halloween judges reveal their favourite Halloween memories

The Big Bake Stars Reveal Their Favourite Halloween Memories

There’s no denying that the talented competitors on The Big Bake: Halloween have been simultaneously wowing us with their masterful creations while also putting us in a spooky state of mind with their ghoulish cakes. So, while the bakers continue to think outside the box when it comes to concocting jaw-dropping and scrumptious cakes as they vie for the $10,000 prize, we took the opportunity to catch up with host Brad Smith and resident judges Harry Eastwood and Eddie Jackson to ask them about their favourite childhood Halloween experiences.

Related: 50 Killer Recipes for Your Halloween Party

What are your favourite food memories around Halloween?

Brad Smith: “I’m a candy-holic. It was all about going out and getting as much candy as I could. But my mom, who is [usually] one of the worst cooks ever, used to do this pumpkin cheesecake for Halloween every year and it was just the best thing ever.”

Harry Eastwood: “I have a really great story! I grew up in France and we definitely didn’t have Halloween. England barely has it, but France absolutely did not have it in the 1990s, which is when I was a kid growing up there. But my grandmother, who was a very old-fashioned English woman, loved ghost stories. So she used to throw her own Halloween parties for just my sister and me and a couple of our school friends. Basically, she would do things like peel grapes and put them in buckets and turn the lights off so we’d dive in with our hands. She’d say, ‘Oh, those are eyeballs!’ She also used to make cookies with ketchup on them [for blood]. It was fairly basic and definitely not sophisticated but it was a lot of fun.”

Eddie Jackson: “First and foremost, I think pumpkin. Any type of pumpkin reminds me of Halloween because me and my dad would carve [them together]. I remember growing up, we used to do a lot of old school treats, like candy apples and things like that.”

Related: 45 Perfect Pumpkin Desserts to Make Your Fall Menu Sweeter

Growing up, what was your favourite Halloween costume? 

Brad Smith: “You know what’s funny? I’m allergic to cats but my mom used to dress me up in the family’s go-to hand-me-down cat costume. I wore that for four straight years, even when I outgrew it. It was a black leotard with a tail.”

Harry Eastwood: “I was never keen on anything ghoulish or zombie-like. I actually get really creeped out by those things, Any excuse I got, I would turn up at parties in a Tinkerbell outfit – basically [I loved] anything that involved pink and bells that jangled when I walked. I was all up in that.”

Eddie Jackson: “Growing up, I would throw a bedsheet over my head and call myself Casper the ghost. That costume is probably the one that stands out.”

Eddie isn’t the only one who loves a good DIY Halloween costume. If your kids are stuck on ideas this year, try one of these last-minute budget-friendly Halloween costumes using everyday household items.

Eddie Jackson's Pineapple Gochujang Short Ribs

Eddie Jackson’s Gochujang Short Ribs Are Your New All-Star Dish

Eddie Jackson’s sweet short ribs made with gochujang sauce and fresh pineapple make for easy entertaining, leaving you with more time to enjoy with your guests (and the big game!). Inspired by Koreatown tableside grilling, they are ready in a flash — and will be gone even faster!

Serve at your next gathering with other crowd-pleasing favourites from Game-Day Eats: 100 Recipes for Homegating Like a Pro.

Eddie Jackson's Pineapple Gochujang Short Ribs from Game Day Eats

Pineapple-Gochujang Short Ribs

Prep time: 5 minutes (plus 5 hours marinating and resting time)
Cook time: 5 minutes
Serves: 8-10

Ingredients: 

1 cup reduced-sodium soy sauce
4 oz (about 115 g) fresh pineapple, roughly chopped
½ cup turbinado sugar
1 shallot, roughly chopped
1 kiwi, peeled and roughly chopped
8 cloves garlic, roughly chopped
1 (1-inch/2.5-cm) piece fresh ginger, peeled
1 tablespoon gochujang
1 tablespoon dark sesame oil
1 teaspoon freshly ground black pepper
4 lbs flanken-style short ribs
Thinly sliced scallion, for serving

Directions: 

1. In a food processor, combine the soy sauce, pineapple, sugar, shallot, kiwi, garlic, ginger, gochujang, sesame oil, and black pepper. Pulse until the ingredients are combined and no large chunks remain.
2. Put the ribs into a large resealable plastic bag or large nonre­active bowl with an airtight lid. Pour the marinade over the ribs and massage it into the meat. Seal (or cover) and refrig­erate for at least 4 hours. Remove from the refrigerator and bring to room temperature about 1 hour before grilling.
3. When ready to grill, prepare a grill for direct cooking (or set a grill pan over medium-high heat).
4. Grill the ribs until the meat is browned through, 2 to 3 min­utes per side, turning frequently. Top with the scallions and serve immediately.

Tip: Shake off any excess marinade before you grill the meat to prevent any flare-ups. Any leftover marinade can be brought to a boil until it reduces slightly and used as extra sauce for the ribs, if desired.

From the book GAME-DAY EATS: 100 Recipes for Homegating Like a Pro by Eddie Jackson. Copyright © 2019 by Eddie Jackson. Published on September 24, 2019 by Harper Design, an imprint of HarperCollins Publishers. Reprinted by permission.