… pork, potatoes, rice (absolutely drenched in oxtail gravy – hence the tin foil)!
i DID say, WHOA!!!!
… thanks mr. jerk… thanks, samantha!
4 cheese – Manchego, 5 year old Cheddar, creamy Havarti, and Burrata straight outta Italy, along w/smoked turkey breast! served w/sweet onion/potato rösti, sausage, AND Dimpflmeier Prebiotic Bread… toasted and buttered!
… AAANNNNDDDDD, that’s a fecking platter, NOT a plate!!
… and no, I ain’t the stew nazi, lol!
this is what 14 hours low n’ slow in the crockpot looks like! oh, and mine’s an old school ceramic Rival model w/only two settings; low & high. no timer, nuthin’ fancy folks – workhorse still gets the job done!
… haricots verts motherfuckers!
… yesterday’s leftovers; collard greens, tomato sauce and potatoes that I baked. Knew that it wanted more liquid/sauce, so today I added between 500 ml and a litre of water and stove top cooked it (basically reheating, letting it slowly simmer) in my All-Clad saucier. Transforms it to more of a soup/stew … just loosened it up, and changed it completely. A few pics y’all.
… 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 … 💡
… sorry Tiff. Stopped at my fave Sunday haunt and got roped into a Portuguese food feast. Good bud Alex didn’t even bother to ask if I wanted a beer today, he just ordered it … and he even remembered my brand, Stella (best the bar offers). He did ask if I wanted to join him/them for lunch, his treat … I can’t tell you how many times I’ve douched out and declined … not today. A few pics y’all …
Alex and me (grunge photoshopped, lol)
vino (and bread)
cabbage, carrots, and potatoes
… pic #2
… and 3
meat: chorizo, chicken, pork … unsure of the rest?
… pic #2
my plate (1st of 3 helpings)
2 bottles (these are the bigboybottles btw) down, 1 to go
after dinner espresso and double shot of brandy (bowl is deep)
Final thoughts; those three bottles of wine were drunk ‘tween eight manly men dining (seven actually … stuck with my Stella). Every Sunday, anyone who wants to eat/drink is welcomed. The bill is calculated as a whole, then divided by the number of people … roughly calculated too (no nitpicking), making paying easier. Today it was $20/head … ALL IN!! My lunch included three beers (typically $6-7 at any bar), all the food I could eat, a double shot of brandy and espresso … to call it a good bargain would be the proverbial understatement. Thanks again Alex, you’re good people!!
A well deserved break, an opportunity to look back. Our Christmas tradition revolves around Christmas Eve, and includes a lot of food. Copious amounts of food, and not only this time of year. It’s in our culture to be overly generous with food. To give you an indication, Tiffany K and I haven’t left the house for groceries since … that’s almost a week. I’m finally reclaiming the fridge as my own, lol. Not to mention I froze leftovers knowing we couldn’t eat everything before spoiling. This year I even tackled baccala. Was very proud of my accomplishment, from sourcing this fish market in the city that carries the best baccala, a part of the city where parking is at a premium, never any spots available, to researching online various methods/rules of thumb preparing it. Generally soaking 1-3 days was the advice, two was better, and three if you had the time. Naturally I opted for the 72 hour soak, with 3-4 changes of water daily. I also researched baccala and potatoes in a tomato sauce recipes as I’ve had this years ago from this great little Italian bakery that used to make it (Fridays only) during the holidays. Alas, they moved, went out of business … not really sure, only know my baccala went along with them. In all my research, nobody bothered to mention the skinning of the fish and removing of the bones might prove challenging if attempting for the first time … thanks internet gurus, lol. Luckily when I bought the baccala I over bought … close to 3 lb, not the 2 lb I was planning to, so I did have some leeway with the wastage. I didn’t settle on any one particular recipe either. I read many to get ideas, that’s what I do, I know my way around a kitchen and felt comfortable enough combining/assembling the ingredients in a casserole dish and baking it without any difficulties. I eyeballed the potatoes I needed (was looking for a 50-50 ratio) and proceeded. And another thing you don’t see in these recipes is for parboiling the spuds before baking? I ALWAYS do to ensure them being cooked through … plus the oven temps they tell you to use are too low (350º – 375º) so I completely ignore that part of the recipe and crank it to 400º – 425º. One thing that did catch my eye, and I was so happy this person wrote this … not sure why others didn’t since it was so helpful? If I was making this recipe, but substituting the baccala with … let’s say tilapia, I’d be seasoning (salting) the you know what out of it. Everything. The fish, my home made tomato sauce … the potatoes … especially the potatoes. But this recipe writer … recipe advisor cautions on doing so due to the baccala’s inherent saltiness. Sure I soaked it, rehydrating it … changing water over and over, but it still retains plenty of salt to sufficiently season the whole dish. And for this tidbit you included, my baccala dish was sublime … and I thank you. It was the highlight of the dinner (but was so busy/preoccupied I didn’t snap any pics to share – sorry), and I was thrilled with my work, accomplishment … my success.
It’s funny after our Eve feast, a long time spent filling our bellies as you can imagine … a mere twelve hours later we’re back at the table for a HUGE breakfast blowout before the troops pack their booty and go on their merry (Christmas) way. Now that our dinner leftovers are done, felt like relieving that today, but on a lesser scale … and in a quieter moment. And now, found time to take a pic. 😆
sunny-side up eggs on toasted jalapeno salsa english muffins, pastizzi, potato pancakes w/ketchup
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) …