Prince Edward Island Christmas lights map — Click to submit your lights
Get creative with Christmas projects right at home
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This rum cake tastes like redemption
This month I’m proud to present another edition of Getting Grilled with a Food Dude fan who asked for an interview via email! Allow me to introduce Arwen Snow from Halifax.
Food Dude: Greetings, Arwen.
Arwen Snow: Hey, what’s up!
FD: These chops are what’s up, Brother. I’ve had them before (well, my own version) and it’s a phenomenal pairing! How did you come up with it?
AS: I love cooking with honey in general. You’d probably be amazed by the sheer amount of food that can be accented with honey aside from meats. I’ve added honey to mashed potatoes, sliced carrots, butternut squash soup, terrines and even pasta sauces. It just works with everything!
AS: Actually, human honey harvesting creates incentive to keep the bees around as well as the plants that need the bees to survive and can’t be pollenated by other means, so I don’t have much guilt about my honey usage. It might help save them as they’re going extinct. We need bees to survive.
FD: Interesting. I know it’s got natural tenderizing enzymes and that’s why I often use it in marinades for meats but aside from grains I haven’t done a lot else with it. It’s got my curiosity piqued, though. The bees must hate you.
FD: Excellent grilling response! I never thought of it that way, to be honest. Honey is rather expensive though, or at least most people seem to think that, myself included.
AS: It can be pricey, especially in local farmers’ markets or if you go completely organic but it’s so worth it!
FD: Back to the chops. I noticed that the recipe you sent is for the pork chops alone and the marinade. Are there any sides that complement this dish especially well? Personally, I like to side pork with herb and garlic mashed potatoes and some collard greens but that’s just me.
AS: I didn’t want to be pushy. There’s so many different sides to go with pork chops so who really cares if I include them or not, right? You could pair it with mashed potatoes and honey glazed carrots if you want to be mundane but personally I value creativity and personal choice of taste!
FD: A man after me own heart, he is! I hold the same attitude. I try to encourage all my readers to experiment with the recipes I post. It’s the best way to build your skills.
AS: Ah, but that can be expensive too, can it not? After all, it produces mistakes from time to time and wastes food.
FD: If you don’t power through by eating your mistakes you’re not a true chef, lol. But let’s stay on topic. Does this marinade and method work well with other meats besides pork? I’m talking birds, beef, iguana meat… you name it. Throw it at me!
AS: I have alterations for it that are keyed into each kind of meat – not iguana of course but yeah, lol. Slight variations. I add more herbs of different kinds to the marinade for beef and cook it with a roast instead of a frying pan… although it would work with steaks as well. Chicken tends to be more “herby” too but I use much more honey.
FD: Well, that’s it for this one I suppose. I know you’re short on time and as much as I’d like to grill you about these chops – bust your chops, if you will – I respect that you’re on a tight schedule. Thanks so much for the interview and thanks for being such a stalwart fan!
AS: Keep putting out the good vibes and good recipes and it’ll be my pleasure to remain a Food Dudian!
Barrie Cooper – Unknown
Dear Food Dude,
I love goulash but didn’t have a recipe that I thought was worth making. Made your dad’s last night and it came out great!
Thanks for sharing,
Hey Coop! Dude, thanks a bunch! This one has gotten the best feedback so far and you’re more than welcome. My dad is proud as fiddlesticks.
Sue – Unknown
Dear Food Dude,
Just wanted to thank you for the Tuesday recipe for your father’s goulash. It was excellent! Different from my normal recipe but still good. I use sour cream rather than cheese. Look forward to your column again.
You are awesome for saying so and for taking the time to email me about it and for the praise! The sour cream idea is amazeballs! I’m trying that for my next batch for shizzle.
More from The Food Dude:
- New fun with udon after mixed reviews on early attempt
- Campground turns to battleground for proud chefs as they create the sloppiest of Joes
- Super-chowder an epiphany of creative genius
- Terry Bursey plays a 'Game of Scones' to claim the 'Iron Grill'
Terry Bursey, otherwise known as the Food Dude, is a Newfoundland chef transplanted to Ontario who enjoys putting his mark on traditional recipes and inventing new tasty treats with unexpected ingredients. You can reach him at email@example.com.