Grilled veggie stacks

Check these out Jon Watts! Grilled balsamic and goat cheese veggie stacks.

First, grill some sliced peppers, skewered onion, zucchini and portabella mushroom with olive oil and balsamic vinegar. Once cooked stack the veggies with thin slices of goat cheese. Return to grill to keep warm and melt cheese. YUM!

That's a tri-tip roast if anyone's wondering. It's one of my fave cuts of meat from  Hoven Farms Beef in the Kingsland Farmer's Market. This hunk of beef marinated for 24 hours in Coca-Cola, pepper, salt and garlic. It turned out amazing!

Jon Watts, master chef

Jon Watts is a great cook. Everyone who's been around him knows it. This past weekend in NB, Rod and I enjoyed plenty of Jonathan's delicious dishes. This blog post chronicles some of the amazing, fresh food we enjoyed thanks to Jon.

Friday night - scallops wrapped in bacon.
We kicked our visit to NB off right with some masterfully prepared delicatessen of scallops wrapped in bacon. Jon picked up the bacon fresh from Dean's Meats in the Saint John City Market and the scallops were fresh from Lord's Seafood.

Brunch! Jon made his famous baked beans and cheesy scrambled eggs for brunch on Saturday. His beans have bacon, onion and pinapple plus probably other secret ingredients. Yum!

Jonathan is skilled at many of the chef arts including barbecuing and lobster cracking.

Finally, a visit to NB wouldn't be complete without Jon's sun-dried tomato dip with samosa chips. He might have to blog this recipe on He Said She Said sometime. It is so good and the samosa chips are the secret ingredient.

Thanks for a great weekend of eats Jon!