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

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Blueberry Lemon Streusel Pie!

… and after my run, was running again – Tiff sent me on a mission to pick-up this seasonal, special pie place offering

… old school blackboard – love it …


… mine, boxed (almost) – lemme take a pic I plead, lol …


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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


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


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


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

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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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playing passenger, done with the driving

… passively too – maybe I was sedated, lol?! Truthfully – LOVED it!! Was nice (but strange for a change) not lifting a finger doing any work getting food on the table … ‘nstead giving the two runts full run – complete carte blanche of my kitchen … my domain. And I promise never to bring up the mess again, mentioning it for the last time (yeah, probably will , lol) you left for yours truly … and ain’t complainin’ (but it was REALLY REALLY messy, lol) … the meal was fantastic … and the break from the EXPECTED (just sayin’) dinner duties was greatly appreciated (and needed). You done good!! Should be a TV show ’bout you twos

butternut squash, double smoked bacon & roasted red pepper soup …

smoked herring fritter (a la crab cake), arugula & toasted squash seeds (& curry sauce) salad …

pan seared whitefish, quinoa & roasted veggies, white wine & lemon, dill & cilantro reduction …

AND the best part – dessert (no pic – sorry). Bread pudding with fresh blackberries & raspberries, drizzled with hot caramel & dollops of cool whipped cream. AND from start to finish – took 3 hours total 2 working as a team … kudos!!

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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) …