Food and Drink · Radio Show · Uncategorized

Jen’s Dish Radio: Episode 1!

I’m so excited to let you know the first episode of Jen’s Dish Radio just aired on Brown Student Community Radio! This has been a long time coming for all of us involved with the station and we are thrilled to bring terrific original programming throughout the week.

I probably look super nervous in the pic above; I was! It’s funny, it’s not like I haven’t done this before. I was on the air for 3yrs(!!) with a similar show on WNRI-1380am. It’s been years though, so I was nervous. Once I got started it was just like riding a bike!

Here’s a little recap:

This week’s In Season Ingredient was the Honeynut Squash.

A relative newcomer in the Squash family, this tasty gem is small compared to a Butternut Squash. At about 6″ high, it packs a punch of flavor. After cutting the Squash in half, scoop out the seeds, and place face down on a sheet of parchment paper placed on a cookie sheet. Preheat your oven to 400degrees & bake for 20-30min.

Be sure to check your squash at 20min. It should be tender when you pierce it with a fork. You don’t want the sections to “collapse”.

I like to scoop the goodness out and mash a bit. This squash is so flavorful you don’t really need to add anything but a sprinkling of salt. You could, however, add a drizzle of hot honey & a little pat of butter. Or some Za’atar spice & a drizzle of pomegranate molasses if you are feeling especially exotic.

Guest Spot:

Last month, Tag and I were headed out for a “night on the town”. We were looking for a place to have dinner that wasn’t super fancy, served something we don’t cook at home & was intimate and reasonably priced. We ventured over to the “wilds of the Westside” of Providence. I say that 1/2 kiddingly. Eastsiders tend not to venture over to the Westside much and vice-versa. But they should!!! The Westside of Providence has a great restaurant & bar scene that makes for a wonderful evening out.

Tag & I decided to check out the newest restaurant on the block.

Great Northern BBQ Co. We could smell the smoky goodness before we even parked the car. The aroma beckoned is in. Once inside we were transported up north.

It was warm & cozy & cool. Like a hip lodge in Alaska. I half expected there to be a fire to sit around. No fire, but there were antlers on the wallpaper and a chill grizzly bear on the wall and on the radio.

The menu isn’t large but it is just right. It’s got the usual items you would expect to see at a BBQ joint, like pulled pork & brisket. But it also has specials like pig’s head for 4, or stuffed grilled trout. Chef/CO-owner Jimmy James plays around with smoke and wood fires and isn’t afraid to experiment with flavors.

Tag & I ordered the BBQ platter for 2 with a side of kale. A gorgeous array arrived on a wooden board. We couldn’t wait to dig in!

The kale was delectably tender with no bitterness to speak of. It had a hint of smokiness and a splash of citrus. This dish needed no extra s&p! The chicken wings were addictively crunchy & lip smacking good. The brisket had that beautiful smoke line across the top and tasted like butter. We almost devoured the entire platter. I asked the waitress if I could talk to the Chef. Jimmy came out and talked to us about his process and inspiration. I knew I had to have him on the radio show!!

He was a terrific guest. Animated and passionate about BBQ. He told us about his methodology and he is not trying to recreate a particular style of BBQ; but infuse the different styles into his own. He loves to experiment with flavors and uses the grill/smoker to its full advantage. How about burnt lemon syrup to drizzle on the grilled trout or wild rice cooked in a broth of pine needle tea?!! I mean come on!! This is some cool stuff he’s cooking up! I most excited about his Autumn Succotash w/Squash & sage paired with a gorgeous grilled pork chop.

In between a song here and there, the hour flew by. I look forward to having Jimmy on again. Perhaps in the middle of winter when we all need a little more meat on our bones to keep us warm!

A very BIG THANK YOU to Jimmy James for being an awesome first guest on my show and to Great Northern BBQ for being a tasty and wonderful addition to the Westside of Providence.

To check out the great BBQ for yourself, you can find more information here:

Great Northern BBQ CO.

9 Parade Street

Providence, RI 02909

401-421-1513/ greatnorthernbbqco@gmail.com

Be sure to tell them Jen’s Dish sent you!!

 

Please join me Tuesday Oct. 30th at 7pm EST on 101.1fm/www.bsrlive.com Jarvis Green former NE Patriot will join me!

You won’t want to miss it.

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