… leftovers!! Hits the stick-to-yer-ribs-spot … talkin’ comfort food y’all!! 2 pics, enjoy …
sunny-side-up-baby …
runny yolks folks (and YES, that’s ketchup, lol) …
Category Archives: food
“stop playing with your food” – danistrulytheman
It’s what separates the professional chef from the home cook … and no matter how LOUD I yell and how often I crow emphasizing/stressing the point … Y’ALWAYS wanna constantly check/nudge/flip/away like its nobody’s business. STOP!! Let it do its thing!!
low-key Thanksgiving!!
Circumstances (which I won’t get into, divulge) dictated this simple affair!! And ya know what?? … easy and understated beats fancy schmancy … ANYEFFINGTIME!! Felt great for once not slaving (for days) in the kitchen for the troops. Too tired to story-tell folks … here’s a few pics from earlier today.
Creemore, coffee, and Canadian sparkling water …
Tiff K’s flat top …
Burger, frites and mayonnaise (love the Bibb btw) …
check out the doneness, perfectly rare …
another look …
… and the bill …
on an omelette roll
… yeah yeah, quit rolling yer eyes (and don’t think I can’t see you ’cause I can, lol). Just a quickie post y’all … mushrooms (cremini today) are always a must, fresh herbs too (oregano, thyme, Italian parsley) when available from my garden (and don’t forget my use the best eggs rule) … but what I’m really impressed/surprised with … and admittedly I stumbled upon it purely by accident, is the combination of two cheeses … had a bit of both – equal portions left in the fridge, so it was a no-brainer – Greek feta and creamy havarti!! I’ve NEVER EVER seen those used in tandem … in ANY meal, or any recipe … so yes, I will deservedly take credit (please forgive me while I sit back and gloat, lol). The crumbly, dry, saltiness of the feta plays off beautifully of the easy to melt, smooth textured, mild and slightly nutty flavour of the havarti … what a beautiful combination … sheer genius – if I do say so myself!! A couple of pics … served with generously buttered toasted English muffins … enjoy!!
Barbecued Prime Rib Roast!!
Always meant to attempt it, but never did. I lucked out with this absolutely gorgeous Sterling Silver 5 pounder (cap removed of course) from Sobeys, and knew this time I wouldn’t be deterred, full steam ahead y’all … I was a danistrulytheman on a mission. Initially thought of doing a south-western spice rub (something I’d use on bbq chicken), but with fresh herbs still going strong in my garden, opted to go Medi ‘nstead. I finely chopped oregano and thyme, along with plenty of sea salt and fresh cracked black pepper abundantly crusted the roast (after lathering generously with olive oil – Acropolis, of course, lol). And taking advantage of the butcher string, I intertwined two rosemary sprigs (which I later discarded along with the string after snipping). I served it with my famous lemon & butter potatoes (topped with caramelized onions), roasted cauliflower, feta and basil drizzled with Acropolis, tzatziki … and grilled pita bread (sorry, those pics didn’t make the cut)!! A final note; bbq rib roast KILLS … good luck getting that colour/crust in any oven … not to mention the hint of wood flavour. Only benefit of oven roasting is convenience … no muss, no fuss with temp. variations (had to remove my roast and grate to add hardwood charcoal once to maintain my temp.), throw it in and away you go (and you can go away – literally) … YES, you have to baby this … but oh my … what a baby!! 😉
A perfect rib roast …
Waiting for the Weber …
Indirect cooking (1 1/2 hours or so – looking for an internal temp of 140º) …
Resting on my spatula/plate before carving …
A close up … LOVE the colour, the crust …
Another angle; perfect separation of meat from bones …
Sliced, bit of au jus … but only one bone (sorry, couldn’t resist gnawing, lol) …
fluffy omelette
… almost souffle like!! Something I’m strivin’ for when whipping up an omelette. The shape, (ain’t bustin’ open – staying intact), colour & texture look perfect … almost as if I used a mold, lol. Threw in leftover steak, onions and mushrooms … that’s Monterey Jack cheese you see oozing out … fill it as you please. Oh, and it’s 4 of the most free run, hormone free brown eggs ya can get – that’s key btw, use the best/freshest eggs … ALWAYS!!
80oz. to freedom
… five pounds (mad love Sublime btw) worth of prime-time porterhouse … check out the fat tenderloin portion … porterhouse baby … ain’t talkin’ T-bone here folks!! Finding this cut at your local meat market can be challenging (typically want that filet to be sold separately at a much higher price), luckily not only was I able to … but the butcher gladly band sawed two 2 inch thick cuts as requested. AND, I scored a steal-of-a deal on price per pound too … sweet!!
Sea salt, cracked black pepper … then sizzlin’ kissin’ my Weber grate …
LOVE the flip (who doesn’t, lol?) …
FIRE … lol …
Almost done – happy happy (thanks Emeril, lol) …
Cut from the bone and sliced …
Sorry, that pic ain’t exactly the best showcasing the beauty of the dish – in my haste to sit and eat, got lazy with the camera, so it’s all I got y’all, lol. I let it rest a good ten minutes prior to carving … was a beautiful rare, medium-rare … splashed with steak au jus over top after plating, served it with my grilled mushroom, onion, garlic medley … my secret special blue cheese sauce, and for a change … potato scallion bread … and washed down with my fave Creemore … errr, that’s not for a change, lol!! 😉
Muenster-ized!!
… or monster-sized … it’s a pick’em, lol!! Made these huge-ass spicy flavoured chicken breast (from M&M) sandwiches again … Crustini Buns from D’Italiano, loaded with shredded iceberg lettuce, thinly sliced sweet onions, thick sliced heirloom tomatoes (sorry, hidden in all the goodness, lol), a splash of 1/2 the fat mayo, and the silky smooth meltingly shimmering aforementioned Muenster … I LOVE LOVE this … and the beauty, all in – it’s 800 cals for the twins … looks like they LOVE LOVE me back, lol!!
Best Olive Oil – Bar None!!
Listen folks, been doing this a long LONG time … tried ’em all … specialty shops included, all devoted to this never-ending passion many of us consume ourselves with … looking for, wanting to find/try the world’s best olive oil … the elusive Holy Grail as it were. And admittedly, it is exciting … searching/sourcing/sampling many MANY brands/styles/country’s versions … and many reputed claims as being said best. I’m here to tell you to stop searching – look no further, Acropolis Organics wins hands down. I’ve blogged previously my affection for it, just reiterating my thoughts/findings. Especially love lavishly drizzling it over sliced heirloom tomatoes, and fresh basil from my garden (randomly scattered overtop, all arranged beautifully on the biggest platter I own), seasoned with Maldon flakes and a bit of very finely freshly ground pepper … sopping up all the tomato/olive oil goodness with crusty Italian (or French) bread while laughing/drinking/sharing stories/enjoying life/eating communally … family style. Check out today’s haul y’all – 3 bottles full, yes sir yes sir … and a highly anticipated salivating tasting of their Mousto Balsamic Vinegar …
spaghetti n’ shrimp
Cooler temps precipitated this … plus I had all the ingredients (pretty much), AND love using fresh herbs from my garden while I’m still able to – so the deal was sealed.
Italian spaghetti (loops around – VERY long):
Homemade sauce gently simmering away:
Pan sautéed shrimp in white wine, butter sauce – fresh oregano too:
Handfuls of whole basil leaves thrown in at the very end (along with the shrimp):
Combined with the pasta (this is KEY), NOT simply spooned on top:
Vino – red, any good Italian wine … Bread – crusty, peasant loaf … and YES Cheese (give a rat’s ass ’bout any seafood pasta rules we’ve all heard to the contrary. I’m eating a tomato based pasta, I’m grating cheese, and generously too, lol) – Grana Padano, Parm-Regg, or Romano Lupa. Good Italian eating … it don’t get no better folks!! 😉
yellow chicken!!
OMG … been meaning to buy/try/give this a go for SOOOOO long!! I have friends in the chicken wholesale business, they’re Chinese and they SWEAR by this bird … say it’s the best bar none (I’m certain it’s more grain fed, more hormone free, more free range than anything available – and judging by the supply/demand AND price, I’m REALLY certain). Limited shipment arrives once a week (Wednesday or Thursday … if at all, some weeks … ZIP BABY!!), and customers are constantly calling (they also do a limited retail business with those in the know … and I know) in anticipation. And come early, in a matter of hours, it’s sold out city!! Unbelievably, today was my lucky day … you should hear it in there, shoppers asking specifically for gender of their choosing (apparently males have a stronger taste, females smoother and sweeter – ain’t that always the way, lol?) … never heard/knew of that in my life … AND, I was told to keep the chicken intact while cooking, to chop off/discard the head and feet AFTERWARDS only … AND this wasn’t negotiable … something about juices/flavour spilling out … if you say so – hell, who am I to argue, lol?! After purchasing … immediately in my mind figured I’d south-western spice rub it, mop it with a killer BBQ sauce to finish … but with time to make a wiser decision … and with my garden overflowing with fresh Italian parsley, 2 types of sage, oregano, thyme, rosemary and oregano, opted instead to go Mediterranean. Didnt stop to pick up groceries (normally, I’m set in case of emergencies – had potatoes and lemon), but when I got home realized I didn’t have tzatziki, keep in mind this meal SCREAMS it – I love tzatziki more than I love my kids … OK OK … it’s a coin flip, lol … and away I went … what’s good for the spuds, is good for the chicken … so important to reinforce flavours … and later admittedly, was happy fridge was sans tzatziki … best not to bastardize my first attempt at this … and KISS!! Oh, also … didn’t go nuts on crispin’ the skin … my preferred method, not theirs … once again too much flapping lips (do chickens have lips, lol?) … my yellow chicken, potatoes, sweet onions, garlic, lemon and fresh garden herbs oozing in mouthwatering chicken drippin’ creation … enjoy!! 😉
The whole chicken (Tiff K may actually kill me using this platter, lol) …
You can see why it’s called yellow …
Using my disposable BBQ-buddy pan, smart move danistrulytheman …
WOW … looking good (just added the sweet onions) …
An hour (or so) later, we’re done folks …
Soup’s on y’all (with rustic potato bread too … NICE!!) …
labour daze and ribeyez
Ribeye steaks … although at a smidgen over 3 inches thick, perhaps roasts would be appropriate. Haven’t been grilling as much as I’d like too, as much as I should … nothing like a 3 day holiday week-end and a last kick at the summer-can to remedy that. Picked up these 2 Sterling Silver® (premium meat – top 12% of grain fed cattle) beauties at my not so local Sobeys. A few pics (and the omission of beer is purely accidental, rest assured its presence was prominent, lol) … enjoy!!
Pepper rubbed – patiently waiting …
The first kiss of the grill (look how thick they are) …
So far, so good …
Getting their char on – LOVE that …
… I think we’re done folks …
1 steak (perfect medium rare, don’t ya think?) sliced ‘n braided plated …
Grill toasted and garlic buttered French Loaf …
And my plate (served with my grilled baby portabello, sweet onion, poblano medley) …
twenty years
Was hungry as that proverbial horse today. Normally don’t eat too much for lunch, and honestly, I don’t know how the rest of y’all do it, day after day. Went to my fave BBQ Chinese fast food take out joint (these places are all over the city), and every time I show my mug the owner reminds me that he’s known me for over twenty years. “Twenty years” over and over he keeps yelling as he laughs and smiles. Then I have to remind him, we’re BOTH getting old, lol!! He must be doing something right (look at the pics) … AND look at all the food he gave me – $7 + $1 for water shoulda been the price but it wasn’t, I’m embarrassed to tell ya what he charges me so I won’t … just look at the pics, lol!! 😉
LOVE this – so much to choose from …
BBQ chicken and pork over rice in the ubiquitous styrofoam container …
enjoying the bounty
… from yesterday’s Junction Farmers Market venture (… and today’s Highland Farms trip)!! Love, LOVE serving/eating food this way … family style … whenever possible. Doesn’t matter if it’s only Tiffany K and I or the whole gang … nothing beats plating the food (and drink, lol … and allowing everyone to enjoy each other’s company), letting people serve themselves at their own pace, everyone relaxed and not rushing – eating a bit at time, invariably going back for more, and more … and more, lol. Sitting/standing … eating/drinking … talking/laughing ( … AND with music playing in the background, at the perfect volume of course – only takes a second of deathly silence to suck the life outta ANY party, lol) … such a fun, festive, social setting don’t ya think?!
Heirlooms, burrata/bocconcini, Acropolis, Maldon & Dark Opal basil …
Pyramid’s succulent sauerkraut heaped on razor thin sliced Ace’s bread …
… btw y’all, shit IS the bomb … fareal!!
Carrafa crushed olives …
Pyramid Farm and Ferments
… been reading about this place lately …specifically lacto-fermentation and its benefits. I’ve been changing my habits recently trying to incorporate healthier living alternatives … it’s not like I adhere to any one’s principals or beliefs, and you can’t go wrong with good quality foods, this I know. Wanted to go the Junction Farmers Market last week, but spent the day strolling up and down the Danforth feasting on food on sticks ‘nstead, lol!! Couldn’t have picked a better day … picked up a few other things from various vendors (peaches, spelt cookies – sorry, no pics) as well, but really went for Pyramid’s raw sauerkraut – no vinegar, no sugar, no traditional canning … live and cultured food.
Come early, stuff sells fast …
Very small and quaint, maybe 15 vendors …
My new friend Alex at his stand …
Kimchi, and Sauerruben along with the Spring Sauerkraut … Pesto too …
And I snagged this basket of heirlooms (Alex mentioned they have over 50 varieties) …
doin’ it St. Louis style!!
We used to go for wings back in the day when there was only two places serving up great wings ’round here. And one, Bistro On Avenue was the place that spawned the St. Louis chain. Now, there’s a smörgåsbord of places to pick and choose from, but Tiffany K had her heart set on this venerable girl (the bar & grill … NOT her, lol) and Tuesday was always the day of choice with their half price specials … and was a time we didn’t miss many either … now we rarely go – sure was fun to relive old times!!
A few pics courtesy Tiffany K (and her iPhone 4S camera):
My Suicide order (minus 1 wing + ketchup drenched fries) …
danistrulytheman inhaling a wing. Tiff’s Hot Sweet Asian order …
Fries and tasty dill-dip …
Rolling Rock Ale, and more dill dipping, lol …
The obligatory bill (pic by moi – and my iPhone 4 camera, lol) …
Jarlsberg on the cheap!!
Couldn’t believe this while perusing my Highland Farms online flyer … Jarlsberg Cheese half price … $7.99/lb ($17.61/kg)!! Don’t know where you’re from and what y’all normally pay for it … $16/lb is the going rate in these parts … sometimes on sale for ten bucks if you’re lucky, and only if you know and are able to score it that is (lowest price I’ve ever seen btw), AND that’s only precut prepackaged wedges with the skin/rind on … this was available anyway you wanted it sliced (LOL, sorry for the cheesy pun … and again, ooops, lol). It’s one of my favourite go to cheeses, its flavour, texture is distinct … not overpowering, but not too mild either … love it in sandwiches, on crackers … great for any and many uses. And being a long time loyal, friendly, beloved Highland Farms customer … my cheese lady friend sliced off the throwaway bits before weighing & pricing saving me more money (scaled and priced with the rind was almost $45 – with it cut and discarded about $41 – saved $4), AND she vacuum sealed the whole deal for me (a service NOT offered I was told … looks like I AM special, lol). Oh, this was my second trip too … went first day during their one week sale and spent about $25 on smaller pieces … good thing I went back again midway through the week, CLF says they’re almost sold out, only a few wheels remaining … and she’s not sure if they’ll be restocking (or if they’ll give raincheques) before the sale ends … oh well, I got mine, lol!!
Beautiful display …
INCREDIBLE OFFER! … INDEED …
My handbasket, almost 6 lb – $41 worth (deuces are wild, lol) …
Friday feast!!
… for TWO, lol!! Only Tiff K and I … way more than we need … and that we can eat (HELLO – leftovers, lol), and despite it’s only us, pride myself on presentation … still love putting forth an effort!!
Meat: oven baked capicollo, Leoncini mortadella, Hungarian salami, bressola, lachsschinken, prociutto soppressa, oven roasted Tuscany ham.
Cheese: Jarlsberg, creamy Havarti, double Glouchester, Jensen extra old cheddar.
… Hmm, hope I remembered all of it … oh, and of course served with my beloved OMG focaccia family style … mangia mangia!!
pic 1 …
pic 2 – DAMN, shouda lit the votives, my bad …
OMG … I’m sorry!!
… the bakery that is, and for vowing never to return. Allow me to explain; occasionally I’m in the mood for their focaccia, yesterday was one of those days. And I’ve blogged before about it, and how VERY good it is. But after inquiring (not to only one staff member, but two) re: brioche buns … I was curious why they never seem to be available. I’ve read many blogs insisting that they DO make them (and their website confirms this) … and I also wanted to know the price. Seemed easy enough, right? Eventually it became clear that they aren’t really available, but they do make them as a special order (just give us a couple days notice I was told), no matter the amount you want, even if it’s 2 or 3. Weird. No, I prefer you stocking them on a daily basis, so when I get a craving for Brioche buns, I simply walk in and purchase what I want … as opposed to clairvoyantly knowing days in advance I’ll be coveting brioche buns and calling, placing my order. Did I say weird, lol? Ok, so that’s that … and during this explanation was pretty much pleading to find out the cost … they were avoiding answering, they didn’t know (appeared that there wasn’t a fixed/set price and they were making it up as they went along) … intimated that they were expensive … maybe $1.25 each. Yep, more weirdness. I walked out swearing (and SWEARING, lol) I’d never be back because of their ineptness, and my now throbbing head. Arriving home, told Tiffany K to enjoy it while it lasts, it’s our last loaf. But a funny thing happened; nibbling away (with cheese) … found myself loving it more than I could recall. This focaccia REALLY is the best … and it didn’t last long – we polished it off lickety-split … I shamelessly hang my head and take 80% credit (pig … oink, lol) and YES, I’ll be going back, but now with blinders on and mouth shut … no questions about brioche or anything else, no small talk of any kind for that matter … nothing – nada … grab a focaccia and go … whambamthankyouma’am!! OMG … yes, I’m sorry for saying all of this TO MYSELF (and imaginarily throwing up my arms in frustration, lol) … please forgive me, let’s forget any of this ever happened (should be plenty easy for you, since you were oblivious to my thoughts and feelings … that everything was completely unbeknownst to you, lol), never mind any of my silly talk about quitting you, lol … see ya soon …well, till I have a best focaccia ever hankering that is, lol!! 😉
brown paper bag + bread basket …
chicken ‘n mortadella
Still working on (stretching and stretching AND modifying/reinventing) my grilled chicken breast from the weekend … yep, leftovers again. Quick in and out at my Highland Farms and I was good to go. Initially wanted bacon along with my chicken … but I’ve done that a gazillion times, and seeing mortadella on sale for $2.99/lb suddenly began thinking economically as well as inspirationally … and you know what? It worked! I’ve never seen this combo before, and a little part of me would like to think I invented the damn thing. Picked up some Portuguese rolls, creamy havarti, heirloom tomatoes, sweet onions, and Mrs. Whyte’s kosher pickles. Using my heavy duty (really … I mean HEAVY) Molto Mario grill pan, I panini pressed these beauties!!
These are THE best (take my word, they’re very good) …
The lid looks like it’s floating – sandwiches were SO thick …
And voilà … plated …
danistrulytheman 