Just a quick update. I just launched The Artisanal Grill FB page. Come see!
https://www.facebook.com/TheArtisanalGrill
There’s always time for a martini!
“You are never too old to set another goal or to dream a new dream.” C.S. Lewis
Category Archives: Grill
“It is a solemn thought: Dead, the noblest man’s meat is inferior to pork” Mark Twain
Made fresh! Really fresh with no paper wrapped around it!
So fast food done at home? Easy! When you bow to the advertising of Fresh tastes best, so why drive, waste gas and money? Do it yourself!
Last night was a pork tenderloin sub or hoagie if you will. Starting by making a rub of garlic, onion and brown sugar, the pork was grilled over coals, sliced and served on a French stick. Onions browned in balsamic and brown sugar and topped with homemade pickles and Swiss cheese. The trolls went wild.
20 minutes! Less time than getting in the car to pick up fast food and still warm, soft and juicy.
Be well and eat well!
Scott
“…A community needs a soul if it is to become a true home for human beings. You, the people must give it this soul.” Pope John Paul II
So what is The Taste of the Danforth (#tasteofthedanforth ) about? Food? Music? Fun? All of the above but in my mind it’s about community. That’s one of the best parts of living in Toronto. We are a honeycomb of different ethnicities and truly a melting pot of the world at large. But somehow we manage a blend of new culture while retaining our unique cultural heritage.
This past weekend Taste of the Danforth celebrated its 20th year of sharing the love and culture with not only Toronto, but the world. Its first year brought approximately 5000 people together, this year in excess of 1 million people graced the streets, shared the food, and danced with the exuberance of Zorba himself. No drama, no incidents (well there was Rob Ford), just fun, love and sharing.
My highlights included an amazing gyro from Alexandros, Loukomades, and a cold beer at Dora Keogh. Watching impromptu dances and face painted children rounded up the day. There was also a Vulcan sighting! Thankfully I had my phaser with me.
Applauds and kudos to the organizers. Can’t wait till next year.
Be well and eat well!
Scott
Taste of the Danforth 2013
Beautiful day at TofDanforth
- Best Gyros!
Food glorious food!
Smile please!
Still hungry?
A little Band from the band.
Lunch please and thank you!
Saving the universe one festival at a time!
“If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.” Cesar Chavez
I’ve always believed in the family dinner. Taking time from the week to bring everyone together and just be together. Our lives are too full these days and we have become a self-society. When you have children your focus changes, or should change.
Ever since life dealt us a hard hand and we became 3 from 4, dinner and food has been a binder for us. Sharing and talking or even just being together in the same room has bound us through difficult times. This effort has even spread to friend, boyfriends, girlfriends, and new partners. Funny how a simple basic need imparts love when you take time to put your heart into it.
As I stated before, soup is one of my favourite meals to put together on the #BGE. Roasting off vegetables in the oven imparts more flavor, but roasting outside over some sweet wood takes it up to a new level. Smoke is like a kiss from the gods.
This time it was Corn and Sweet Potato, roasted of course. Pulling back the husk of the corn but leaving the husk intact and then pulling all the silk out, as best you can. After that push the husk back into place and soak in water for at least an hour. The water soaked husk will create steam and hold back the leaves from burning right away. Oh they will burn just not as fast.
While the corn is soaking, prepare your stock. If you have bones in your freezer and make your own great, if you’re using a store bought stock, that’s ok too but add your own twist to it. Some bay leaves, garlic, whatever will make it your own.
When your grill is ready put on your sweet potato. I half mine and rub with olive oil and season with salt and pepper. When its 50% there, I start my corn. Husks intact and laying over the coals. I keep turning until the kernels are golden. You won’t get all the husk covering the corn so you can peak and watch.
Take the roasted corn from the grill along with your sweet potato and let cool till you can handle it. Remove all the corn from the cob and place half in your stock along with the scooped out sweet potato. Keep the other half aside. Don’t forget to put the stripped cobs in the stock too.
After 20 minutes of the warm sweet stock cooking, take it off, take out the cobs, and blend till smooth in a blender or food processor. If you want a very smooth soup, pour through a strainer and work it through with the back of a ladle. If you like a little more substance to your soup, skip the strainer.
At this point add the reserved corn to your soup and return to the heat for a few minutes. The corn was already roasted so all you’re doing is heating it up.
A little cream or sour cream to the bowl and garnish however you like. A little red pepper flakes make it happy, happy, happy!
Soup is like a warm loving blanket and a great conversation starter at dinner time. Make some bread too. It’s not that hard.
Be well and eat well
Scott
“I live on good soup, not on fine words.”
Moliere
“I want to be strapped to a table, while a family of chickens argues over who gets to eat my legs.” ― Jarod Kintz,
“If you’ll be my Dixie Chicken, I’ll be your Tennessee Lamb, And we can walk together down in Dixieland Down in Dixieland”. This is one of my favourite Little Feat songs. I didn’t do southern chicken, I did stuffed chicken legs!
I’ve been working on my butchering skills and have only seen this preparation a few times, so I thought, why not?
I had a house full of trolls and a whack of chicken legs. My usual got to is to wrap in bacon and smoke over hickory. Tonight I wanted to try something different. My attack plan was simple, if I can get the first leg deboned, I can do it! Honestly, it was simpler than I thought. Creating these little poultry packs of heaven is something I will definitely go back to.
The fridge and the pantry had genoa, bocconcini, chèvre, tomatoes, and spaghettini. So let’s go Italian!
I blended the chèvre into a paste with garlic, red onion, and Italian seasoning. I placed a dollop of paste on a slice of genoa with a whole basil leaf and a slice of bocconcini. Rolled into a little cigar and then inserted it into the drumstick sealing the end with a toothpick. The outside was rubbed with olive oil and Italian seasoning. The little morsels of love were grilled on the cast iron until they were browned.
The meal was served with a tomato, red wine sauce tossed into the spaghettini.
Being able to take a bite without the bone there is a great experience. I’m thinking a bacon and cheddar stuffing next time!
Be well and eat well!
Scott
Where’s the bone!
“A satisfied customer-we should have him stuffed!” Basil Fawlty
Did some interesting things this past weekend, so it’s time to share! Steak yes but grilled oysters too!
Saturday night the trolls were out. My lady and I decided to spurge. I have long wanted to grill oysters on my #biggreenegg and this was the night. Not having time to take advantage of #StLawrencemarket, we took advantage of the seafood bar at Loblaws. Not the greatest selection in the world I must say. I don’t think shellfish is their highest priority but since we were grilling them we took the plunge on 6 after pointing out the cracked and opened ones to the fish lady. I made a #Guinnessrarebit sauce to meld with the fishy wonders. Guinness, cheddar, Dijon, and a little Worcestershire’s combined with a roux to thicken. Vicky shucked and I coated and then introduced them to the #BGE. A little Irish on the tongue!
We accompanied the #Hors D’Oeuvre, well actually we served it with the main of grilled steak, mushrooms and a warm beet salad. The salad included the beet tops and stems, pecans, and #chèvre dressed in tarragon Dijon vinaigrette. Check the shot! There was a food coma shortly after the meal. No trolls means happy chefs!
I definitely will be introducing Guinness into more meals but it’s hard sharing the bottle. It’s so nice straight out of the glass!
Be well and eat well!
Scott
Guinness Good!
“Life is like a grapefruit. Well, it’s sort of orangy-yellow and dimpled on the outside, wet and squidgy in the middle. It’s got pips inside, too. Oh, and some people have a half a one for breakfast.” Douglas Adams
So you sit and wait, and wait, and wait. No matter how much of yourself you put into something and take a personal stake in it, it seems you always end up waiting for others to act. There seems to be this pause in the universe that puts a hold on things and makes you ponder your actions. What’s it for? Why can’t we just get on with things? What’s the hold up?
The rain in Toronto put a damper on my efforts to do a Lobster Mac on the grill. A little rain doesn’t usually hamper me but that was ridiculous. We’re still drying out! Needless to say the Mac went in the oven against my better judgment.
So I realize that I’ve been slow to post but once again life threw a wrench in my direction. No complaints just waiting for stuff to happen.
I’m still working on the presentation for Masterchef Canada? I have an idea and am working on a plan. The biggest question? Do I wear my kilt? Do I go for the spectacle? It’s 30 days till the audition and I’m in 2nd gear. 3rd and 4th gear are in hand but still to come.
The backyard has had a few meals go through it. Here are a few images of what’s happened on my deck.
Be well and eat well!
Scott
Wet time, Summer in the City. My backyard grills get wet…. well wetter!
Trying to get through that bottle of Maple flavoured Rye!
Took it inside. I don’t mind a little rain, but I look bad when I’m drenched! Really bad!
Garam masala rubbed Mutton with curried rice
Just living is not enough… one must have sunshine, freedom, and a little flower. ~Hans Christian Andersen
Happy 4th of July to all my American friends! Let the BBQ’s be filled with good food and love!
Be well and eat well!
Scott
“Stop thinking in terms of limitations and start thinking in terms of possibilities” Masterchef Canada Audition!
So the big news is I have an audition for Masterchef Canada. @MasterChefCDA
What to do? What to do?
The bad news is, well there is no bad news except I have to commit to 6 weeks of filming. That’s only if I get through the audition. Which I’m sure I will. What am I going to cook? No idea at this point but I’m working on some thoughts.
My question to you is this, What would you do? Everything has to be ready to go and you get 5 minutes of prep time in front of the judges. I have my own ideas and am not looking for help, but it would be interesting to hear from the foodie world what you would do.
I’ll update you on my trials and tribulations cooking on Monday?as I get ready for this.
This is Canada Day weekend, what are you grilling, smoking (food), or cooking! Remember to take it outside!
Love smoking my meatloaf
This was 2 nights ago. Beef mixed with italian sausage meat, smoked on the #BGE and served with Parisian mixed veggies in a Beurre Blanc Sauce with blue cheese roasted tomatoes.
Be well and eat well.
Scott
“There’s no straight lines make up my life; And all my roads have bends” Harry Chapin
“There’s no straight lines make up my life; And all my roads have bends;
There’s no clear-cut beginnings; And so far no dead-ends.” Circle (Harry Chapin)
This lyric has permeated my mind for the past year. The way people and things from my past keep reoccurring in my life. Since I have had the last 12 months to analyze myself and the world, I have come to the conclusion that I’m happy. Things haven’t gone as planned. But whose do. You’re dealt cards that you have to try and make sense of. You plan your hand, and then someone pulls from the bottom of the deck. It’s not your fault how your hand plays out. Sometimes you win, sometimes you lose. But the point is to stay at the table and handle your cards as best you can.
I started #TheArtisanalGrill as an outlet for my cooking and my thoughts. Its growth has been organic. Simple quotes, alternative methods of cooking conventional meals, and twists on life and the world.
So now comes the next step; Last night I met with one of my high school English teachers. Neil is the Editor of The Bluffs Advocate, a local community newspaper in south east Toronto. We’ve had discussions over the past month regarding me contributing a BBQ piece for the summer edition. Exciting, yes, scary, yes, fun, absolutely!
The images below are from the Official Launch Party they held @DoraKeogh last night. Music, beer, and laughs filled the popular Irish pub.
Back to talking about food!
Tonight; Meatloaf on the BGE
Be well and eat well
Scott
Bluffs Advocate Launch Party
Neil Walker and Jim McQueen
Medicine Line
The Griller and his lady
the artisanal grill 