danistrulytheman

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


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Oscar Omelette!

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!!

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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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Portuguese + Korean … meets Hawaiian?!

… Aloha!! New stuff from my Fortinos … pork burger with a Portuguese punch, condiment with a Korean kick, surrounded by sweet Hawaiian buns … sliced onion and Monterey Jack Cheese complete the package. The Verdict: best burgers EVER … both Tiff and I say so … then it must be so … I wanna hula, lol!! 😀

from the flyer (forgot to snap a pic earlier, sorry) …

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PC Kimchi is the bomb on burgers …

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next time tip: STEAM these …

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piled high goodness …

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mouthwatering close-up …

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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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