danistrulytheman

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


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linguine leftovers! w/ sausage & rapini!

Finally … pics, lol! I think it’s day 3? And I def know, I’m the master of using what’s in my pantry/fridge … I’m The King of Leftovers!!

… roasted yellow peppers, jalapeño peppers, garlic & sweet onions too!!

Served w/ olive ciabatta, Romano Lupa … bob’s yer f’n uncle!! 

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Paula Dean Def Ain’t Doin’ No Better!!

… especially now, lol! Ok ok, joking … so lighten up!

… well, at least not healthier … that’s for motherfucking sure!!

Organic quinoa salad w/ chick peas, yellow bell pepper, tossed w/ a quick as you please whisked freshly squeezed lemon & minced garlic dressing

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Blackened Steelhead trout w/ fresh garden herbs & grilled red onion

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AND blackened skin, blackened skin y’all! Much to delicate to attempt flippin’ on the grill. Cook on indirect high heat, and when you see it start to ooze its juices, that’s your cue – have your fish spatula at the ready … nothing worse than overcooked fish!

“overcooked fish is a sin” – danistrulytheman 

… now, that’s what I’m talkin’ ’bout

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… something tells me this’ll even be better tomorrow served cold straight from the fridge – LOVE that!!


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Spicy Sriracha!!

Spicy is right! I think garlic is what separates it from other hot sauces I’m accustomed to, and this is the real rooster sauce. Recipe’s my creation; Shanghai thick noodles, braised Baby Bok Choy, beef stock, BBQ pork, and tilapia … TILAPIA? … lol, had a few frozen fillets, figured it be a good time to use them … oh, and I had everything on hand except the Baby Bok Choy (a huge bag’s worth set me back $2.17 – great value), and y’all know how I love using what I have in my fridge/freezer/pantry, creating healthy, fun dishes. For a couple of bucks Tiff and I ate well today, AND have leftovers for tomorrow … yep, this one’s def a winner!

whoaa, that’s a shitload of Sriracha

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the rooster, cock-a-doodle-doo 

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simply sublime

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Roasted green bean, cremini, & grape tomato salad!

LOVE roasting veggies, this one’s easy peasy … and healthy as hell to boot. First snip, then wash the beans (and tomatoes), wipe clean the creminis with a mushroom brush (or a damp paper towel), then slice in half … season it all liberally with sea salt and freshly ground pepper (oh, I also threw in a few cloves of smashed garlic for added flavour, which I later removed after roasting). Liberally splash with olive oil and toss till coated … evenly spread on a parchment lined baking sheet, and throw into a 450° oven, and half an hour later Bob’s yer uncle!! A coupla pics, enjoy!

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braised oxtail

… in a hearty Sangiovese/beef broth sauce w/ sundried tomatoes, onions, carrots, celery, and garlic on a bed of buttered egg noodles … Happy B-Day Tiff!!

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South St. Burger Co.

… made it here … finally!! Had the group discount WagJag from what seems ages ago, and today decided to go. Oh, and I’ve never been to South St. … famous for their mango chutney (and no if you must know, not on you life, lol), as well as other fun (unique) offerings. I loaded my burger with gorgonzola, chipotle BBQ sauce, spicy onions, dijon horseradish mayo, w/lettuce and tomatoes too!! Tiff had guacamole, spicy onions, hot peppers, garlic mayo, honey mustard, w/lettuce and tomato (sorry, no pic). We agreed the food was good, Tiff especially loved the fries, and I second that – they were great. The burgers were good too … but nothing outstanding, we’ve def had better. Must admit, I really enjoyed the chipotle flavour on mine, the spiciness was perfect. Unfortunately the bottom line is we probably won’t go back … er, unless we snag another WagJag, lol!!

fries and shake …

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ma burger (toasted bun – nice touch) …

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even with the coupon – it ain’t cheap …

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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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