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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Deep Dish San Marzano w/ White Veal Lasagna!

… went gangbusters shopping today! from grocery store to table, and proud of it!

… best mofo lasagna this side of Napoli!!

… pics! just pics y’all!!

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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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