Fraser BBQ!

One of hopefully many backyard BBQ's this summer! Thanks Danny, David, & Steve for a lovely evening! RO.

Vietnamese Omelet

While sipping tea on the back deck one late afternoon I was overwhelmed by a wonderful smell. Suddenly just below me was the sound of something sizzling... Check it out. RO.

TAKE A 1.5 MINUTE BREAK.....

... and watch PASTA SHEETS being rolled.

Music "Clair de Lune" by Claude Debussy

Ontario Oyster Festival 2008 - The Oyster King or Queen!

Blogs are OK, I guess, a modern sense of having a garden; You have to maintain them & nurture them, for others that pass by, to see them as interesting. All that thought process is a little too quick, for our Oysters take such time to grow that the Oyster equation of knowledge to result seems so out of whack to the blog equation!

As seen in "The Island" journal press PEI...

The 20th year of the Ontario Oyster Festival is on the 20th of July, Sunday, at Rodney's Oyster House, (ROH) in the Oyster Garden area. That leads to The Canadian Oyster Shucking Competition in Tyne Valley. P.E.I., Friday Night August 1st. That winner represents our country at The World Oyster Opening Championships in Galway Bay, Ireland, Sept. 24th through to the 28th. The actual contest is on the afternoon of the 27th, Saturday!

There are some, over the next year, Oyster opening side shows that have historically happened in The Maritimes, Ottawa, Alberta, Vancouver, and New England, that attract the Oyster knifes of our fair vibrant Oyster eating city but they have dates that move and the details have to be researched. PS - The Crab Crack, in the fall! 

The Ocean is offering less and the actions to eat it every day at a value, do have there liabilities. With our work we focus on sustainability and a relationship of sharing and eating it with the community. The great spirit of the water workers is appropriately translated in ROH by the fact we carry our licenses, to get it right and correctly, giving the best return to the watermen and women in our portfolio of suppliers and we all end up, from wharf to plate, having a pleasant run with it; as our 20 plus year history says!

Your Loyal Oysterman and Crew!

Rodney Clark aka RTC; Rodney's Oyster House; a man among men, the world is your oyster, so shuck it!

Balcony Garden Update

The Galle Garden.....

One of the main ingredients that spawned this food blog has not only been our love of food & food stuff, but also our balcony "box" garden. If you'll look in our archive you'll find the very first entry was a salad right from our backdoor! Another beautiful moment for us was receiving the gift of some baby tomato plants from Papa Galle. Now as I understand it it's a great honor to be given these plants as Papa Galle holds them dear to his heart; he has been growing, storing, & hatching these same tomatoes for over ten years. Here's some photo-updates! RO.

Our Galle Tomato Plants are doing well.... 

Here's Our Other Meager Little Tomato Plant...

Easy as Pie... Pizza Pie!

I had an impromptu party last summer, where a friend of mine showed me the most delicious way to throw together a tasty and healthy pizza to serve in a jiffy. (Check out Cinque Sensi Catering) I recently re-created this delectable pie and was just as happy as the first time round. 

I could eat pizza (or flatbread, coca, whatever you want to call it) morning, noon & night. It's one of those versatile, delish, "can-be-healthy" meals and is so easy to serve while entertaining. The hardest part for me is always rolling out the dough, but once I get past that, it's smooth sailing from there!

What You'll Need:

fresh pizza dough (from your local grocer/bakery)
2 cloves of smashed garlic

1 tsp of red chilli flakes
one bunch of fresh spinach (or for you simpletons frozen spinach, thawed/drained)

a splash of white wine from your goblet
1/2 pint of firm ricotta cheese
crumbled feta cheese

grated parmesan

What To Do:

Preheat oven to 375 F. Roll dough to about a 1/4 inch thickness.

Sautee the garlic along with the chillies in a skillet. Add the spinach & white wine; for those who don't have any wine, (what's wrong with you?) you can use lemon juice to add some acidity! When everything is smelling great and the dough is all laid out, spread the spinach mixture evenly on the dough, followed by dollops of ricotta cheese. Finish by crumbling as much feta and parmesan as you wish right on top for a happy ending; it's always happy with cheese! Bake for 12 minutes or until crust is brown but not crunchy!

As always there are many variations & additions that can be made, for you meat lovers try adding some cured meats, ie. prosciutto, sopressata.... LC. 

An Elvis Addiction!

Nothing says Summer like a big dirty burger! So let's put health, heart, & cholesterol aside, because we're not Elvis & this is not an everyday occurrence. So, when you do it up, do it up BIG, in size, flavor & abundance.

What You'll Need (This'll make 4 nice patties)

1.5 lbs of lean Ground Beef

1/2 white onion (finely chopped)

2 tbsp of Montreal Steal Spice

2 tbsp of your favorite BBQ sauce

1/2 bunch of fresh oregano (chopped)

1 egg

S&P

Mush it all together till mixed nicely. Make patties the same width as your bun & 2 inches thick. Grill until juice runs clear... you know the deal.

Toppings (WHATEVER YOU WANT!) 

• 1/4 cup of your favorite cheese (Literally any cheese will work!)
  
• Caramelized onions, mushrooms, bacon, pickles... okay, seriously do you need suggestions? If you love it pile it on... I've heard peanut butter can be tasty, if you're ever in Ottawa, ON, Canada go to THE WORKS?

We garnished it with a Caesar Salad in our homemade Caesar dressing. (Recipe coming soon!)

That's it. Quick'n'easy. Super-duper edible! Bon apetito! RO.