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

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Ontario Asparagus – First Crop!!

… washed and ready to hit the grill … gonna finish with sweet cherry tomatoes and Greek feta …¬†served with pork souvlaki, homemade hummus, tzatziki and grilled pita bread … yep, that’s the plan dan



Grilled Greek

Sometimes pics don’t do the food justice. This is one of those times. Slightly pounded, then marinated chicken breasts … grilled them over hot coals to blacken them. Also grilled the green bean, tomato, and onion salad. And yes, I know I’m feta-heavy, but I REALLY REALLY love my feta, lol. A few pics y’all!!

Salad and chicken (a few olives too) platter


Blackened chicken – love the dark grill marks


LOVE this salad


My plate – w/ grilled pita, a dollop of tzatziki


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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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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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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) …