I am beyond excited to introduce our first Guest Blogger, Jay del Corro, of Eats of Asia.
Proud Canadian, creator and host of the popular online cooking show, The Aimless Cook, Jay del Corro started his journey cooking his favourite recipes in his apartment. His show started as a Vlog on YouTube in October 2009, and now five years later proudly boasts a growing 30,000+ group of loyal subscribers on YouTube, iTunes, iFood.tv and Blip.tv (plus more). In November 2011 Jay was chosen to be one of 16 creators from 5 countries taking part in YouTube’s Next Chef Program.
These days besides Vlogging, Jay keeps busy with his new Asian Street Food Restaurant, Eats of Asia. You can find him at the Kingsland Farmers Market in Calgary, Thursdays through Sundays. Monday nights Jay creates an Asian Menu with friend and Chef Darren MacLean, of downtownfood (DTF) Restaurant. This weekly collaborative industry party at DTF is also known as 628 Night Market, open from 6 pm – Late and scheduled to run Monday’s until the Summer.
As busy as he is, Jay is also excited about his mobile eatery destined to hit Calgary streets this Summer. He will be joining the fleet of ever growing Calgary Food Trucks and we can’t wait to start tracking him, er following his truck around the City. Jay’s food is exceptional and well worth the trek and at times long line ups.
I am honoured Jay found the time to share with us one of his recipes and just in time for Mardi Gras 2014.
Creole Red Jambalaya by Jay del Corro
Rice bowls are the quintessential comfort food for me. Put anything on a bowl of rice and I’m a happy guy. With Mardi Gras on the way, I thought it appropriate to share my recipe for this wonderfully spice and flavourful rice dish, Jambalaya.
This is a classic New Orleans cuisine. This red jambalaya is a Creole version with French and Spanish influences. In fact, this recipe is thought to be a regional variation of a Spanish paella using tomatoes in place of saffron. The cooking styles of Creole and Cajun are both rich with history, classic French technique and signature flavours. This is a very simple and rewarding one-pot recipe that I’m sure you are going to love.
For more of Jay’s recipes, visit: