danistrulytheman

I'm STILL a self confessing, self professing know-it-all, or so I think!


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my beef strogi-yogi!!

… holy mother-eff!! this MAY be my greatest creation/meal ever… and w/o trying. that shit just ain’t right!!

… slow ‘n low fall apart pot roast, along w/braised/caramelized/roasted organic carrots, AND, along w/a Hungarian noodle kicker! ’tis a MOFOSlamDunk y’all!! (NBA all star game reference completely unintentional, although applicable)!!

… oh yeah, and served w/the best ciabatta (buttered) in T.O.)

… today, lifeisnice!!

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Greek Dinner!!

Grilled chicken breast souvlaki w/ grilled sweet potatoes, onions & red peppers. Heirloom beefsteak tomato salad w/ English cucumber, Greek feta, freshly picked oregano and hand torn, generously drizzled w/ Acropolis Organic olive oil … w/ copious dollops of tzatziki!! Opa!!

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Ontario Asparagus – First Crop!!

… washed and ready to hit the grill … gonna finish with sweet cherry tomatoes and Greek feta … served with pork souvlaki, homemade hummus, tzatziki and grilled pita bread … yep, that’s the plan dan

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Grilled Greek

Sometimes pics don’t do the food justice. This is one of those times. Slightly pounded, then marinated chicken breasts … grilled them over hot coals to blacken them. Also grilled the green bean, tomato, and onion salad. And yes, I know I’m feta-heavy, but I REALLY REALLY love my feta, lol. A few pics y’all!!

Salad and chicken (a few olives too) platter

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Blackened chicken – love the dark grill marks

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LOVE this salad

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My plate – w/ grilled pita, a dollop of tzatziki

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Grilled Rainbow Trout!!

Greek style, my version at least. Bought four gorgeous fillets and laid them skin side down on heavy duty aluminum foil, seasoned them with sea salt, pepper, oregano, thinly sliced sweet onion, a bit of more seasoning, and finished by squeezing the juice from a lemon over top of it all. Using an equally sized piece of foil, I then covered it and folded the edges of both pieces together (making it airtight) and essentially created a pouch, which I threw on the hot grill. Now, while it’s more poaching, ’cause of being steamed in the pouch, I did manoever it over the hot coals to crisp the skin, as well as subtly infusing charcoal flavour … cooking it perfectly, if I do pat myself on the back saying so myself. Served with Boston lettuce, tomatoes, olives, and feta salad (and with pita bread and tzatziki – sorry, no pic), and drizzled with Acropolis (y’all must know the drill by now, lol), and you got yourself one helluva great Greek meal!

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my thick ass ossobuco

Had these sexyshanks a while back with the family … believe me, there’s enough meat here to feed the troops, and then some … finally got around to bloggin’ pics ’bout it. Real easy & simple too … key is to have a butcher who’ll go out of his way for you, willing to work with you … getting the exact piece you ask for, and cutting to your specs. Season liberally with salt and pepper, brown in olive oil … then, add the shanks to 1.5 – 2 litres of the best homemade tomato sauce/passata you have, and bake in a dutch oven at 350° for a couple of hours till falling off the bone tender, the marrow oozing/melting into the sauce. At this point, I pulled out the ossobuco and cut/broke apart into 1-2 inch portions. I also extracted any remaining marrow from the bones, adding it to the sauce, discarding any sinewy/grisly bits as well. Served up family style with my best al dente Italian linguine (sorry, no pics … was crazily rushing around …and stressing, lol)!! 🙄

yeah, thick ass is right …

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browning away #1 …

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… and #2 …

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kale ‘n garlic

… along with rapini … my favourite greens, hands down! Very healthy, and easy to prepare/make too. I grab the bunch, and chop off the bottom (thicker) stalks/stems … wash and rinse 3-4 times quickly, shaking off excess water, yet leaving it wet … heat up my pot, add a couple of tablespoons of olive oil and throw in the kale. You can immediately hear it crackle as the cool, watery leaves interact with the hot oil … season liberally with salt, black pepper and put a lid on it. A few minutes later when it’s wilted somewhat, I add the slivered garlic (I find they’ll burn if I add them along with the kale), allowing them to get golden, by that time it’s all done. All that remains is the plating, and tossing on a few chili flakes too. Enjoy!!

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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) …


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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 …