Carne Asada meets Beef Shawarma
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
Vice Munchies is a global powerhouse when it comes to creating incredible food content. In fact, their Chefs Night Out segment inspired me to quit my job in sales to chase my dream of working with food. So when I found out they were launching a contest where cooks can submit video recipes for the chance to be profiled on their social channels, I had to jump at the opportunity.
Each person who enters is sent a recipe they can take their own spin on. I was sent Carne Asada fries, which is really Mexican inspired poutine! I was very excited about this, but didn’t have many of the ingredients. Given we are in a quarantine, the rules allowed you to make the recipe yours…so that’s what I planned to do. I started thinking about Mexican cuisine and its influences. I remembered how Lebanese immigrants who moved to Mexico after fleeing war introduced the idea of cooking meat on a spit. This resulted in Tacos Al Pastor, arguably the most iconic dish in Mexico. This Lebanese connection got me thinking about my own community and how the Lebanese have substantially influenced our cuisine here in Nova Scotia. So I decided to push the whole dish in the direction of a shawarma. Instead of gaucamole I went with a garlic toum sauce, and instead of the pico de gallo, I went for a delicious tabbouleh! It’s so inspirational to find cross cultural connections in food. I think this dish works. I am going to break out all of the components and do posts for the tabbouleh, toum, and beef marinade, but I think it would be too much for a single post – more to come!
Key take-away from this dish…put pickles in your tabbouleh!
Recipe
Carne Asada meets Beef Shawarma – my recipe submission to Vice Munchies!
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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