danistrulytheman

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


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that’s a shite-load of chili!

… my le creuset says so! my oh-so-byoot-ah-ful-ova-flowin le creuset, says so! one of my fave meals ever, so versatile! today am KISS, and goin’ classic.. goin’ old school basic!

pics don’t even begin to do it justice! flew solo today too… tiff missed the chili boat! she was busy serving/eating baba ganoush eggs benny bunny… baby!

… can you spell/smell leftovers, y’all?

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thanks for the chili-starter-kit tiff!

… try saying that five times fast fuckers! will def knot yer tongue!

don’t remember all the shite ya gave me? but boy, packs a distinctive/flavourful punch!

… thanks girl!

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the best grilled rapini w/ sweet onions!

Yep! I said it (my fave btw)! And, in my Le Creuset dutch oven no less! Not one to read/follow rules, prefer to make up shit as I go … bear in mind, many, many years of cooking/techniques in my back pocket help. I get the pot to a scorching high heat, add olive oil (here’s the secret blogging tip: start w/ very little olive oil and continue adding if needed as opposed to the opposite. It’s very important – keeping in mind the onion and rapini will release liquids as you keep cooking. It’s very crucial you allow for this compensation. For this grilling method we want dry, not wet. We can always add, can’t subtract), then the sliced onions, seasoning as I begin searing. After a few browning moments, next comes the broccoli rabe  followed by more seasoning. Look at how high heat fry cooking essentially grills everything w/ not a hint of sogginess! Sweet! A final sprinkling of chili flakes seals the deal! Enjoy!

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potatoes and collard greens

… completely made this up. Had a Lock & Lock container of leftover homemade tomato sauce w/ chopped collard greens (was from my baccala holiday meal) in my freezer, and a 20 lb sack of spuds sitting chilly in my root cellar (ok, I don’t REALLY have a root cellar, but my parents did when I was a kid, lol). I defrosted the collard green tomato sauce (put the ice chunk in a sauce pan on low heat), peeled  6 or 7 potatoes into large chunks … oh, for added flavour, thinly sliced a Spanish onion and sautéed till translucent … then combined everything thoroughly and dumped it all into my Le Creuset Stoneware dish to bake for an hour … voilà, danistrulythemakingshitupman … 💡

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baked chili

… my favourite dish/way of utilizing leftover chili (especially on a cold, blustery, wintry day) … well, maybe not … LOVE chili dogs too … chili cheese fries, spaghetti chilignese (just made that shit up, so don’t be pilfering … at least give credit where it’s due if ya do) are motherfucking awesome as well … shit, now I’m confused/over-thinking it, lol. This was day five of the chili (still have enough for day six, AND I did freeze some, so I can enjoy those chili dogs for a quick meal). In my Le Creuset stoneware I layered basmati rice (leftover too, of course … be sure to add extra water/liquid as it tends to greedily sop up moisture) and an equal layer of the chili, with a generous layer of cheddar topping it all. Bake it hot and long to really get the cheese bubbling, and with blackened little crispy bits beginning to form around the edge … this means you’re done. A couple of pics y’all. Know it’s hard to visualize (individual) portion-wise, but trust me they’re perfect … served in my newly and proudly purchased terra-cotta chili/soup bowls handmade in Portugal. Sliced & spatula-ed, sour creamed & served … alongside a FROSTY (today at least, lol) tall cool one … lighten up baby I’m in love with you!!

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