danistrulytheman

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


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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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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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plank salmon pics

Yesterday’s sunny and unseasonably warm 19°C permitting a late October BBQ was just what the doctor ordered, the perfect cure for stopping the dizziness … getting off this spinning ride called life. Food truly is love, it soothes the soul … two Atlantic Salmon filets quickly marinated with olive oil, red onion, dill, parsley, sea salt & black pepper … skin side down on a water soaked (for a few hours) cedar plank and into my hot and ready Weber, shutting the lid and patiently allowing it to make magic. Squirted freshly squeezed grilled lemon juice after plating … a glistening finish. Almost gives the appearance of smoked salmon, but it’s VERY moist and tender … AND pink inside. Please folks, NEVER overcook it – it’s a sin against salmon. My planked salmon … kerplunked!!

folded newspaper protects the plate from the charred plank …

you can see that a little bit o’ that pink I’m talking ’bout …

saved the best for last … yep, def pink …


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Polpette con Gomiti

… and properly fancied it up, tired of always mangiacaking it down … oh what the hell – Meatballs with pasta, lol!! This creation came courtesy leftovers (once again), a coupla days back I made a batch of my famous meatballs and homemade sauce. And later looking to vary and extend it further, came up with this … it’s a baked pasta dish (my favourite way of cooking it btw), and that sliced tomato (I’ve NEVER done that before, but I had a very ripe one – and remember; waste not, want not) inspiration was something I’ve seen … I think it was from Lidia (Bastianich), maybe it was Giada (De Laurentis) though?! Cooked the pasta in my stock pot full of boiling water and with a ladle full of sea salt – should taste like the ocean, until very al dente, then drained (but with a bit of the pasta water reserved) and finally combined with the meatballs and sauce … oh, I did layer Auricchio before finishing with the tomato (and that’s Grana Padano grated on top when I pulled it out of the oven) … some pics, enjoy – mangia mangia!! 😀

my balls are simmering …

outta the oven …

drizzled with Acropolis, lotsa Grana Padano too …

the money shot – YUMM

scooped out with a spoon shot – love this …

onto my plate …

and served with toasted garlic bread …


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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 …


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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 …