… la la Louie
Sublime!! LOVE LOVE this one!!
Monthly Archives: June 2012
grilled kale
… just a few pics, fresh Ontario grown kale (on sale of course, lol)!! Something completely new (who knew?!) … looks AWESOME, can’t wait to try it … but RIGHT NOW have more Weber wood grilling to do before I can dig in … we’re real time blogging here folks, lol!! Sweet onions, slivered garlic … copious sea salt/freshly ground pepper then sprinkled with chili flakes … sorry, gotta go y’all … roasted creminis, NY strips, and grilled garlic focaccia awaits …
The closeup … YEP, looks YUM:
The obligatory overhead view:
The beauty shot:
July
… my favourite month!! If there’s such a thing picking one over the other eleven. It’s perfect, it’s sublime … typically the hottest month + it goes the distance in duration, giving us 31 glorious days, the most allotted in a month (’cause that’s the way we’ve been keeping track of things/time for hundreds of years on this tiny speck of interstellar dust I call home, lol) of sun, fun, beer, beach, bikinis, BBQ and beer (oops, ya caught me double-dipping, lol). June is good, but a wee bit early AND plenty unpredictable … and August is good as well, till you near the end and slowly start feeling summer slipping away. But not my July … it starts with a BANG right outta the gate – Happy Birthday Canada … WOOHOO!! And before the celebrations have a chance to subside … BANG again – Independence Day to my neighbours south … Happy 4th y’all!! Four days in and it’s been non-stop partying … and 10 days later let’s raise a glass of champagne and toast Bastille Day, and if you weren’t aware and didn’t commemorate the occasion, well mon ami now you do (know) … and I HOPE you do (celebrate) … commemorate away, lol!! July has always been a month long celebration for me, SO many school friend’s birthdays … I still recall a few names and the days … Diana-13, Garry-14, Randy-15, Chris-17 … and mine thrown somewhere into the mix, just ain’t sayin’ when (and we all shared the same birth year making it even more special) … and through the years many new friends have joined, too many to name. July has always been a month long celebration for me (and can pinpoint it further, specifically the middle of the month … from the 10th – 20th). A few other tidbits …this year’s Wimbledon famed fortnight concludes on the 8th, and the opening ceremonies for the 2012 London Olympics are on the 27th (the excitement never ends, lol). And who could forget the boys of summer? Not I. Always look forward to the home run derby, the All-Star Game (July 10), the family atmosphere/festivities. And last but not least, this year I have a personal celebration falling on the 30th … zees lips are zipped, lol!! What a way to finish!!
I know I’m posting prematurely … wanna give a couple days lead in, allowing it to marinate …
Uhmmm? Probably forgetting a few important days/occasions … can always comment later if I remember. Better yet … anyone think of anything I’ve omitted (y’all have fingers and a keyboard … least I hope ya do, lol) … chime in!! 😉
… have a hankerin’ y’all!!
Otherwise my ass is grass with y’all … my exceptionally critical, and excitingly expectant, hanging on every word followers/blog readers!! Ok ok, so maybe I’m embellishing/stretching it a bit … but sheesh … give a brother a break, lol!!
… and here they are: my leftover meatball pics …
Day 1:semi-sub-sammies (fresh, soft buns are key) with hot peppers, melted provolone and the 2cheese combo from the day before …
Day 2: meatballs sliced and baked with melted mozza … now served open faced civilized style (with steak knife & fork) … YUMMO!! (my fave outta all 4 variations) …
Day 3 (… 4 too): do I know how to vary my menu … AND stretch a dollar (&blogpost) to boot or what? Tossed with spaghettini and served with a buttery garlic roll …
You’ve got to promise not to stop when I say when
The only thing I’ll ever ask of you
… GREAT GREAT song (LOVE this version – acoustic) … chills baby, chills!!
… AND leftovers!!
… AND jealous, lol?! My fancy-schmancy-day-after-meal … gussied up Greek salad: heirloom tomatoes, crispy Romaine, Vidalia, and Dodoni served with sliced and warmed pita, the last of my souvlaki chunks, and a big ole splash of tzatziki!! OPA y’all!! 😉
… we are caught up in the Devil’s bargain …
Woodstock performed by James Taylor in studio on The Howard Stern Show (can’t recall the year) … still brings chills up and down my spine listening to it now!! Wow!!
“you can’t compete, I will crush you” – danistrulytheman
Going Greek … again!!
It’s my go to dish … def one of my faves, and every now and then I get a must have craving that MUST be satisfied … nothing beats it, nothing!! Just a few pics/words this time, promise to go more in depth another time … plus, I have explored Greek cuisine many times before … so no complainin’ y’all, lol!! Made portabello mushroom caps (hollowed out, ribs removed/scraped – this IS key) filled with feta and caramelized onions … and when I say feta, unlike others who say feta arbitrarily, the feta I’m talking ’bout is my coveted Dodoni from Greece … the best of the best (and at $32/kg), pricier than the rest!!
‘caps grilled, then finished with a squirt of lemon + fresh oregano from my garden …
LOVE this: feta warmed throughout and slightly melted – YMFO …
Remember my not wanting to delve too deeply? My handcut humongous souvlaki will be blogged about another day and another time, just not now … honest injun!!
Plated: and served with grilled pita, tzatziki and olives (both obscured, peeking out) …
grillin’ veggies
ALWAYS meant to blog ’bout this, especially peppers, red or green typically, but in this instance their harder (and more beautiful) to find cousin … yellow peppers!! The key is to blacken them, and when you think you’ve blackened them enough … you haven’t (don’t be shy, don’t be scared). Done correctly, the taste is so succulently sweet. Oh, and I know the proper term is roasted peppers, clarifying in case I get any crap from any of ya, lol!!
Coated with olive oil, tossed ‘n turned, doin’ their thing on the Weber …
Brown paper bagged and allowed to steam for 5-10 minutes …
Steaming aids peeling the charred skin, the edge of my Henckel does the trick …
Found these (who knew?) … disposable grooved foil pans – brilliant idea …
Long neck Creminis and sliced Vidalia … almost done folks, almost, lol …
AND plated … pepper quarters/halves (seeds and ribs removed) alongside the ‘shroom/onion combo and with a fast splash of fresh flat leaf from my garden as a finishing touch … is so incredible … it’s my perfect summertime (perfect timing too since TODAY IS officially summer, lol) antipasti platter … scoop ‘n serve y’all … enjoy …
“you’re a good man!!” – garbage collector dude
First words outta his mouth as I lent a helping hand (and continued complimenting me as he quickly went along) … thanks man … just trying to do my part!! 🙂
Frankel 11 11
What a glorious way to open the five day meet at Royal Ascot … the mighty Frankel tremendous in his eleventh consecutive victory … in The Queen Anne Stakes by an unbelievable and impressive eleven lengths, his widest winning margin to date!!
“hittin’ my motherfucking stride” – danistrulytheman
YEP YEP!!
bespoke potato chips
Specifically and intentionally titled my post what I did ’cause they’re from England (and if you have to ask … well PLEASE don’t, lol). I bought these the other day while shopping at Whole Foods Market!! They weren’t on my shopping list and I seldom succumb to impulsive purchases, musta been the big beautiful display they had strategically positioned in the store, and that quirky packaging … ok, that’s my story and I’m sticking to it, lol. Never thought much of them, that I even bought them … was only later lounging watching HD boobtube that I was craving a snack and I remembered having these, why not give them a go I figured? WOW, unbelievably good. Was immediately impressed with the flavour, taste … the texture and crunch, started reading the back of the bag learning more … and became even more impressed… hand cooked … product of England … variety of potato: Lady Claire … even where they were grown: Herefordshire, I didn’t even have a clue what I paid, and mid-munching went to check my receipt that I conveniently left on the counter for referance purposes if needed (ingenious … brilliant, lol), checked the price – $2.50 … well, they ain’t cheap, but they’re VERY VERY good!! And today being a man about town, popped in for four bags more … yessir yessir!!
My original purchase …
And moments later, lol … oink oink …
And today’s haul y’all … even went with a Sweet Chili & Red Pepper …
Sea Salt & Cider Vinegar (the Whole bag, YIKES, lol!!) …
… oh, and today was paying attention, that two fifty is a two week sale price (ongoing), regular price – four bucks … yep, made off like a spud bandit, lol!! 😉
“you’re everything” – Tiffany K
… GEEZ, thanks, lol!! Am genuinely thankful … and she was complimenting my blog, its diversity and its vastness of topics … and never allowing myself to become pigeonholed!! OK OK … it was I who said pigeonholed, lol … but I did get her drift!! Thanks, Tiff K!!
flying into the sun
phallic-ing into the sun … hmmm?! just thinking out loud … oh I know I know, I’m such a child at times … most times, lol!! iPhone (camera) at the ready, snapped this on my way home stopped on a red waiting for my green … is a beautiful shot (unedited) y’all …
my skirt
… steaks!! Skirt steak y’all!! It’s the quintessential cut of meat for many Tex-Mex style types of food. I’m talking eating with your hands food … tightly wrapped in a fajita while you fight a losing battle trying to eat it without it bursting, or any juices dripping down your chin … good luck!! These bad boys (surprisingly, finding these ain’t as easy as you’d think, but as always is the case … perseverance pays off) came courtesy (not implying they were free … I paid, lol) my local Whole Foods Market. And the beauty is once you grill the steaks, there aren’t any rules … make the fajitas as you wish, use anything/whatever tickles your palate. Today, went with my grilled poblano and sweet onion relish, shredded Queso panela, a bit of lettuce, and a dollop (or 2) of sour cream (fat-free) smeared on the shell. Wrap ‘n tuck the sucker and have at ‘er … served with my black bean, peaches & cream corn, tomato, jalapeño salad … well, life ain’t too bad!! 😉
tortillas, fajitas … tomato, tomahto … AND straight from Mexico, how authentic is that? …
even more authenticity …
my fave: poblano & onion relish …
beans ‘n corn salad …
flames and smoke … my little bit of hardwood charcoal heaven …
took the pic, grabbed my plate and bbq tongs … we’re done folks …
2 steaks – 1 mouth …joshing Tiffany K … JUST joshing, lol …
and finally … voilà …
Concorde
OMG, I can’t believe it … was just thinking about this!! I even recalled the year correctly, 1986 … yes I’m dating myself, lol. I was walking across the Burrard Street Bridge, was standing smack dab in the middle when the Concorde passed directly overhead (VERY VERY low as I remember) providing Vancouverites with a teasing preview days before The Abbortsford Airshow displaying its incredible beauty, power … and awesomeness!! That day I definitely had a horseshoe up my ass … being in the catbird seat watching the flyby!! They sure don’t make them like that anymore do they? Thanks whiteranger84 for the vid.
grilled chicken club
Leftover grilled chicken à la pulled pork, thinly sliced ham, cheese, onions, tomatoes, iceberg lettuce – the most underrated lettuce in my opinion, often overlooked for its simplicity … love the contrasting cool crispness it imparts, and mayo. Oh, and on toasted white bread, I know eh, lol?! Also, wanted to try it with 2 completely different cheeses so I made one with Muenster, the other with Cambozola … both were VERY good, though I think I’d give the nod to the Muenster sammie … but if I used bacon in place of the ham, I’d go blue since I love that combo!! A couple of pics, enjoy …
Formaggio
Today talking Paisano, but I ain’t delving too deeply either, kinda scratching the surface … don’t even get me started on my fave Romano Lupa ’cause I won’t stop! And I can’t begin to tell you how I have this disease unable to go into any of my wonderful markets without wandering *wink wink* by the cheese section AND buying cheese … any cheese … EVEN if my fridge is already fully stocked ‘n stuffed, lol! If lovin’ cheese is wrong I don’t wanna be right … if this an addiction I don’t wanna be cured, lol!!
And finally want to chime in with my 2¢ (which is what I wanted to say in the first place) about the Parmigiano-Reggiano vs. Grana Padano debate that I recently caught wind of, but apparently has been raging for quite some time now (who even knew there was a cheese war, lol?). Reggiano was always the king … the undisputed king of ALL Italian cheeses, every Goddamn Italian TV Chef segment had to include those words … Parmigiano-Reggiano … Parmigiano-Reggiano … Parmigiano-Reggiano … uh, can you say overkill? And just ’cause you can parrot saying it over and over and use it doesn’t make you a great chef!! But recently I noticed a trend, the great Italian chefs (including the matriarch herself – Lidia Bastianich) have been steering away from it, and instead incorporating and praising its lesser known (and less expensive) relative – Grano Padano in their recipes?! Damn Motherfuckers!! Been slummin’ for years buying Grano Padano getting more bang for my denaro and NOW y’all are following suit, lol?! All aboard the danistrulythemantrain everyone … choo choo!! 😉
danistrulytheman 