danistrulytheman

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


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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!

Photo


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on an omelette roll

… yeah yeah, quit rolling yer eyes (and don’t think I can’t see you ’cause I can, lol). Just a quickie post y’all … mushrooms (cremini today) are always a must, fresh herbs too (oregano, thyme, Italian parsley) when available from my garden (and don’t forget my use the best eggs rule) … but what I’m really impressed/surprised with … and admittedly I stumbled upon it purely by accident, is the combination of two cheeses … had a bit of both – equal portions left in the fridge, so it was a no-brainer – Greek feta and creamy havarti!! I’ve NEVER EVER seen those used in tandem … in ANY meal, or any recipe¬†… so yes, I will deservedly take credit (please forgive me while I sit back and gloat, lol). The crumbly, dry, saltiness of the feta plays off beautifully of the easy to melt, smooth textured, mild and slightly nutty flavour of the havarti … what a beautiful combination … sheer genius – if I do say so myself!! A couple of pics … served with generously buttered toasted English muffins … enjoy!!


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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!! ūüėČ

A perfect rib roast …

Waiting for the Weber

 

Indirect cooking (1 1/2 hours or so – looking for an internal temp of¬†140¬ļ) …

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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yellow chicken!!

OMG … been meaning to buy/try/give this a go for SOOOOO long!! I have friends in the chicken wholesale business, they’re Chinese and they SWEAR by this bird … say it’s the best bar none (I’m certain it’s more grain fed, more hormone free, more free range than anything available – and judging by the supply/demand AND price, I’m REALLY certain). Limited shipment arrives once a week (Wednesday or Thursday … if at all, some weeks … ZIP BABY!!), and customers are constantly calling (they also do a limited retail business with those in the know … and I know) in anticipation. And come early, in a matter of hours, it’s sold out city!! Unbelievably, today was my lucky day … you should hear it in there, shoppers asking specifically for gender of their choosing (apparently males have a stronger taste, females smoother and sweeter – ain’t that always the way, lol?) … never heard/knew of that in my life … AND, I was told to keep the chicken intact while cooking, to chop off/discard the head and feet AFTERWARDS only … AND this wasn’t negotiable … something about juices/flavour spilling out … if you say so – hell, who am I to argue, lol?! After purchasing … immediately in my mind figured I’d south-western spice rub it, mop it with a killer BBQ sauce to finish … but with time to make a wiser decision … and with my garden overflowing with fresh Italian parsley, 2 types of sage, oregano, thyme, rosemary and oregano, opted instead to go Mediterranean. Didnt stop to pick up groceries (normally, I’m set in case of emergencies – had potatoes and lemon), but when I got home realized I didn’t have tzatziki, keep in mind this meal SCREAMS it – I love tzatziki more than I love my kids … OK OK … it’s a coin flip, lol … and away I went … what’s good for the spuds, is good for the chicken … so important to reinforce flavours¬†¬†… and later admittedly, was happy fridge was sans tzatziki … best not to bastardize my first attempt at this … and KISS!! Oh, also … didn’t go nuts on crispin’ the skin … my preferred method, not theirs … once again too much flapping lips (do chickens have lips, lol?) … my yellow chicken, potatoes, sweet onions, garlic, lemon and fresh garden herbs oozing in mouthwatering¬†chicken drippin’ creation … enjoy!! ūüėČ

The whole chicken (Tiff K may actually kill me using this platter, lol) …

You can see why it’s called yellow

Using my disposable BBQ-buddy pan, smart move danistrulytheman

WOW … looking good (just added the sweet onions) …

An hour (or so) later, we’re done folks …

Soup’s on y’all (with rustic potato bread too … NICE!!) …


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Going Greek … again!!

It’s my go to dish … def one of my faves, and every now and then I get a must have craving that MUST be satisfied … nothing beats it, nothing!! Just a few pics/words this time, promise to go more in depth another time … plus, I have explored Greek cuisine many times before … so no complainin’ y’all, lol!! Made portabello mushroom caps (hollowed out, ribs removed/scraped – this IS key) filled with feta and caramelized onions … and when I say feta, unlike others who say feta arbitrarily, the feta I’m talking ’bout is my coveted¬†Dodoni¬†from Greece …¬†the best of the best¬†(and at $32/kg),¬†pricier than the rest!!

‘caps grilled, then finished with a squirt of lemon + fresh oregano from my garden …

LOVE this: feta warmed throughout and slightly melted –¬†YMFO

Remember my not wanting to delve too deeply? My handcut humongous souvlaki will be blogged about another day and another time, just not now … honest injun!!

Plated: and served with grilled pita, tzatziki and olives (both obscured, peeking out) …