Culinary Art

Nothing left to say this year.  Best of luck in 2012.
P

A gift from my new best buddy Bowan

To finish off my 2011 blog I lit  a lovely Montecristo cigar to celebrate the past and welcome in 2012.
My pal Jordy gave me this excellent cigar when his son and my new pal Bowan was born.
Thanks Bowan, can't wait to hang with you, and thanks Jordy and Soo for a new friend.
God bless you all!
Patrick

Grilled Banannas with Raspberies and Rum

To finish off the year, my personal festive desert is KILLA: NO FILLA!
This one is unbelievable! Easy, fast, and scrumptious. Forget the store bought crap, this is deadly!

Tangerine Lobster Tails

Happy New Year personal feast!
I really wanted a big lobster but they were sold out so I picked up a couple lil guys as an appitizer.
Clarified butter with tangerine juice and zest.  Simple,but awesome!

German Potato Salad

This is a shout out to my German budz: Pingers and Rhino!
Wicked pototo salad, very substancial and tasty.
Another part of my New Years Feast!

Seared Sea Scallops with sweet and spicy dipping sauce

Happy New Year!  I'm fully engaged in my personal Happy New Year Festive Feast!
This is Thai style dipping sauce.. sweet, spicey, sour and yummy!
Happy New Year to me!
Another festive solo performance!

Pork Tenderloin with East West Barbeque Sauce

Tonight it's freezing rain. I shovelled off my deck, snazzed up my Weber BBQ and layed down a couple of pork tenderloin.  The east has sesame oil and soya, the west as CocaCola and Tabasco.  There's also oregano, onions, dry mustard, lemon juice, and few other lovely tidbits and of course ketchup.
I like to cook my pork to 160 degrees- internal temperature and tent it in tinfoil for 3-5 minutes. A meat thermometer is great if you are unsure.
This recipie is ultra yummy and super easy. It's a great one to make if you're a fair weathered BBQ person. Personally, I really enjoy grilling in a snowstorm. It's fun and extra delicious.
It seems that the way my life has evolved recently, there will be little snow in my immediate future as tentative travel plans may have me blogging in the sun!
Remember, should you want any of these recipies, I'd be more than happy to email them to you.

Have Grill will Travel!

For the diehard griller on the run, my portable grill does the trick.  It has a backpack style carring case and unfolds to give you a great bbq experience.  It can easily accomodate meat and veggies for two and after dinner, it just folds up for a quick getaway!

Brother Mike Carving Rotisserie Turkey

Here's a shot of my brother Mike carving the Christmas Turkey.  This huge bird was cooked to perfection!  Rotisserie turkey is his specialty.  Continuous, generous smoke from hickory and applewood chips.
My sister in law Pam and her brother Razor prepared all the fixins!  Great Christmas dinner once again!

The Eve Of Christmas Eve 2011

Twas the night before the night before Christmas, and as a true Canadian, cold air cannot stop  love for the grill.
  Just grillin n chillin -just like summer!
A nice warm firepot, a nice glass of vino and a hot grill.  (That was not a typo, I have a hot girl thank you!)
You'll see many more grillin episodes from real grilling with Patrick when the snow hits.  BBQs always taste the best, but most people don't Q when it's cold. There's something extra tasty about a kickin Q in a kickin blizzard!
Stay tuned!

Like I said, a great butcher makes no mistakes...just favours.

"Damn, this Sicilian sausage tastes like well aged, nicely marbled AAA Canadian Angus" I said to myself.
Not even.
But my cool butcher A, did me another solid and priced the two rib eyes at $2.98.
What a champion.
I truly appreciate it bro.

A great butcher makes no mistakes

I'm sure we've all been belly up to a bar and have become friendly with your bartender.  You start to chat, and you become a regular. 
It's kinda like that with my butcher. (At the risk of exposing his good heart and nature, he will go unnamed A.)
Super cool dude.  We chat about sports, life, hernias, and just about anything.
When he takes my order, I ask him for a pair of steaks and  he always delivers.
But, he'll either mark it as chicken bones, grizzle or sausage and charges me less than $3.00 for two awesome steaks!  Just a quick shoutout to my favorite butcher A!
Thank you so much for your kind heart, great favours and great chats bro!

Grilled Pork Shoulder Stew

On a cold day there are few things more comforting than a nice stew...(well I can think of a few things:)
This is a very easy recipie and the reults are fantastic.  But it does take over 3 hours of cooking time. 
A big pot of this for a Sunday basketball or football game will be a hit.  And remember, if you'd like any of the recipies, I'd be more than happy to send them to you

The Best Wings on the Planet

In recent years there's been plenty of speculation regarding who has the best wings.  Well, as an avid wing lover, who has tried them in hundreds of places, I'm here to share my opion (for what it's worth)
In my mind, there's no better wings on the planet than at Duff's Famous Wings on College  St. Toronto.
I prefer very, very hot wings well done with double death sauce.  Once you ty them your cardiologist will love you, but man, it's worth it!

Awesome bottle sauce

Another respite from Real Griiling!
A while back, my girl Tiffany purchased some "award winning four star BBQ sauce"
To be honest I was somewhat skeptical. Tonite I tried it and wow! This sauce is the bomb!
If youcan'tt be bothered with making your own sauce I'd definitely recommend this one.
It's deep and smokey and not too sugary. Fantastic!

Island Grillin!

Here's a shot of yours Truly grillin on Toronto Island this summer with Jordy's portable grill.  It was a departure party for Mad Dog Harry.  I grilled corn on the cob and two massive tri-tips.  It was cooked to a perfect medium rare and it fed eight crazy vermin (my buddies)
Cut against the grain, it was a feeding frenzy:  Good times!

Herb Crusted Prime Rib with red wine sauce

Since I was having dinner alone I purchased a small 1.85 kg prime rib roast.  To me, it appeared to be a small rib steak!  The grillin on this is very easy.  Medium indirect heat till it's perfect.
I have no problems using a meat thermometer, and at 145 F and 10 minutes of resting in a tinfoil tent it turns out perfect.  The crust is a mixture of herbs used in French cuisine called Herbes de Provence.
It's a blend of  dried herbs and sometimes lavender flowers.  They are not used in the south of France or anywhere near me!  I may be starting to mature, but Im not an old lady!  No lavender here please!
The sauce is the tricky part and you need to read entire recipies before just starting.
There was no marinading required but cooking down the sauce takes nearly two hours!
The roast (steak) was scrumptious.  The flavours were very unique.
I did however have the dipping sauce, horseradish (for the roast part) and blue cheese (for the steak:)!

Lookin for Scraps!

Here's a lil friend sniffin out the good stuff! You should see what else a good grillin n chillin evening attracts!

Crazy Spices!

Mr Organization decided to get a few of his important spices sorted out.  There's zillions more but the containers and labels aren't nearly as cool!

My all time favorite chef

A brief respite from the grillin.
This is my all time favorite chef. My mom, Dureen Stark Sheahan.  She passed us all Nov 21st.
She was always very quick.  xo

Four Roses Bourbon

You don't think I really used that much bourbon for a single rib steak?? Of course not, the parrots were into the golden libation!  My good buddy Risky Pingers Pete introduced me to Four Roses Bourbon.  ( I arrived at his house late and there was only one or two doses left for me)  Needless to say I carried on the evening solo!  Good stuff though, and it works great in the marinade for what I now call my "Four Roses Rib Steak"

Bourbon Barbequed Rib Steak

What can you say?  Beef and Bourbon...yes please!  I chose this recipie tonight because it's a quick 2 hour marinade and I'm painting the rental unit in my house!  But I did want to highlight this quick and easy recipie.This choice cut comes from my local and favorite butcher, Royal Beef  on the Danforth in Toronto.
Carmen and Shamus and the crew offer sixto eight week aged beef and loads of other deli goodies.
Check them out at http://www.royalbeef.ca/

My Dad can BBQ Better than Yours!

As a kid growing up, my pop TJ was the grillmaster.  It was always a treat when TJ grilled.  And, damn he was, and sure is good at it!  Hopefully he and his girl Peggy will  come over and I'll relinquish control of my grill and he can show me a few old school bbq tricks again soon!
As a boy, we all said, "my  dad is tougher thans yours"," my dad can bbq better than yours!"  Time has shown me that my youthful position was correct on both counts!

Love that Irishman TJ.

Grilled Veal Chops with Red Pepper Sauce

Well, another perfect night to be grilling!  By that I mean, now it's getting dark at 5 pm and it was pouring rain.
  Somehow, some way, grilling in the rain, sleet, and snow makes it almost as fun as grillin in the sun.
(perception is everything isn't it:)
To be true, I'm really not a huge fan of veal.  Not due to it's flavour but it's more to do with the treatment of the animal.
But being an animal lover hasn't deterred me from seeing the inscissor teeth in the mouths of fellow humans and realizing that defenceless cattle eat grass and produce fantastic meat; are part of the food chain.
Enough of my blabbering, and with that finally said, I completed this recipie as I will do all the others.
( I think I should start tackling some of the desserts on the grill)

Love to your Wood

A few years ago, my friend Nathalie who is an awesome trained chef who has won some awards, clued me in to giving some love to your wood.  Wood Cutting Board!!!!!  Like any wood, it needs moisture and care, and thanks to her I'm sure I'll get many more years of life from my favorite cutting board.
  As an aside, Nathalie is kicking some butt in the culinary world!

Barcelona Chicken

This is a tasty recipie that takes no time at all, other than letting the marinade do it's thing for 6 hours.  as usual, I hit it with a little more chilli than the recipie requires.  I used an entire chicken that was cut into pieces, remember, the thighs and wings cook faster.  Using indirect medium heat for about a half an hour then a quick sear for carmelization does it.  Years ago I always cooked chicken withtoo much heat and constantly fiddled with it until it was either burnt or the skin was vaporized completely!  The beauty of my Weber grill is the unbelievable contraol I have over the temperature.  I can literally dial in the exact temperature required for each recipie. 

Skillet Cornbread with Bacon and Chives

I recently went to dinner with my lovely lady Tiffany. The Cajon restaraunt is called Southern Accents and the meal was great.  Their conbread was delicious and a few weeks later she asked if I could make some. Voila!  Skillet Cornbread with bacon and chives right from the grill.  Super easy and fresh, home made bread!  The weather is getting colder, but my grill and my girl are hot! Winter BBQ's are rightcheous!

The Deck for Chillin after Grillin!

Thanks to my buddy and contactor extrodinaire, Doug "Chuggz" Boyle, who allowed me to strongly supervise the construction of his handywork!
The site of my new annual pre-Canada Day open house and BBQ!

The Weber CEP 330

This is where the gout starts! Lol!

Shrimp and Mango Salad with Spicy Thai Dressing

Having spent a few months for a few years in Thailand, I was looking forward to this one.
Of course I ramped up the serrano chilies severely, cut back on the soya sauce, and hit a spritz of lime!
As you may know, my Muai Thai and Hap Ki-Do, has taken a far back seat to grillin and drummin!

The Inspiration for my blog title: Real Grilling with Patrick

What I consider to be the bible of grilling!

Cilantro Pesto Chicken Tenders

This recipie calls for marinating for a couple of hours, however, I needed my weekly suicide chicken wing fix with the boyz after basketball, so they marinanted for 24 hours.  I always go old school, no food processor for me, always a mortar and pestle! 

New York Steak with Blue Cheese Butter

Easy, fast, and the blue cheese is delicious.  Page 77 from Weber's Real Grilling cookbook

New York Steak with Rosemary and Roasted Garlic Pesto

This steak turned out great.  However, i like to smear a bit of the pesto on after grilling as well , just to give it some pop! Page 74

Corn on the Cob with Basil Parmesan Butter

This corn on the cob tastes like candy.  Fantastic with a little crushed garlic rather than grandulated.  Page 263

Grilled Asparagus

Super easy and super simple.  I like a bit of shredded parma on it as well.  Page 262

Tri Tip Roast with Tomato Red BBQ Sauce

A tri tip roast is one of my faves!  I get them from a local butcher, the price is unbeatable and when you thinly slice it against the grain, it's tender and juicy and packed with flavour!
The tomato BBQ sauce is nice as well!  I've cooked these for many friends and it's always a hit!
It's on page 108 from Weber's Real Grilling Cookbook

Jerk Shrimp

I've always wanted to make my own jerk sauce from scratch and this one is easy and the shrimp only need about an hour to marinade.  Again, I'd zip the heat factor up a bit! With a squeeze of lime and a cold Corona, you can save the flight to Jamaica!

Honey Mustard Chicken with Lemon and Curry

A nice twist on everyday chicken.I might add a lil more heat as I like it hot!
Page 187

Hoisin Glazed Pork Chops with Plumb Sauce

As you can see, I love to use the sear section of my BBQ to get the searing effect and lock in the flavour.
The plumb sauce is from a jar and kicked up a bit with some Dijon mustard and a bit of sugar.  The Hoisin sauce has several ingredients and I marinaded the ribs for 5-6 hours.  It's on page 133

Halibut with Grill Roasted Lemon Caper Sauce

Halibut is very expensive in Toronto, and as you know has a very light flavour.  The dressing is light too , so if you're into that you'll enjoy this dish, but remember, it's not going to knock you over with a bang of flavour. This one is on page 238

Grill Roasted New Potatoes

What's there to say?  A classic, easy way to prepare the pototoes with rosemary.  I like to boil them for a few minutes, then using a spoon, smash them down a bit to increase the grilling area of the spuds.
(A Jamie Oliver trick)

Spinach Stuffed Tenderloin with Horseradish Sauce

More Beef Please!  On page 100 of Weber's Real Grilling Cookbook you'll find this fantastic way to do tenderloin.  I used my good buddy and fellow carnivor Daniel as a guinea pig and he loved it! The spinanch, bacon, garlic and dill really works.  There's a bit if fresh dill in the horseradish sauce to compliment it as well.  I prefer to buy one large tenderloin, cut the hole through the lengh and fill the stuffing, rather than so 2 or more seperate steaks, but that will work too.
My butcher often gives me deals and he rang it through as beef bones and the cost was $1.73!

Cedar Plank Salmon with Honey-Lime Dressing

May as well do the classic cedar Plank Salmon.  This has a honey-lime dressing that is mild and dosen't override the flavour of the salmon or the cedar plank smoke.
fast and easy and is page 242.

Smoked Baby Back Ribs with Cola BBQ Sauce

 Cola BBQ sauce? Real nice, I used hickory chips to smoke these babys! Low and slow is the way to go!
Usually at about 275 degrees for about 2-3 hours.  It's on page 161 of Weber's Real Grilling cookbook

Acorn Squash with Asiago and Sage

I thought it may be time to add a veggie or two from the grill!. On page 265 this is a must for fall grilling.  i served it on Thanksgiving with rotisserie grilled turkey of course!

New York Steak with Avocado and Grilled Corn Salsa

This is a delicious summer dish when peaches and scream corn is in season.  It's from page 76.  Like many of the steak recipies, you can create your own dipping sauce with a few simple ingrdients.  Your sauce will be far better than any off the shelf sauces.  Give it a try!

Pork Rib Chops with Memphis Dry Rub and Sassy BBQ Sauce

This is an awesome recipie from page 128 of Weber's Real Grilling.  You really should give this easy and tasty recipie a try.  It takes no time at all.
Patrick

Intro to Real Grilling with Patrick

Welcome to Real Grilling with Patrick!

I'm writing this note to you to share my journey through the trials, tribulations, victories and embarrassing failures as I embark on grilling each and every recipie from WEBER's cookbook "Real Grilling" by Jamie Purviance.
After building a new deck on my home, I was missing one critical element... A monster grill.
Immediately I secured a Weber Summit CEP 330.From the research done by my good friend Steve.
Of course, I needed all the peripherals and the cookbook that has revolutionized my grilling experience. Hopefully, following this blog may enhance your grilling fun as well.
With motivation from the movie "Julie and Julia",Julie cooks one recipie each day to complete the "Mastering the Art of French Cooking " by Julia Childs.She was very ambitious, as I won't be grilling every day for 365 days. (I do like my suicide wings Tuesdays!)
I can tell you that from what I've grilled so far has been phenomenal. I'll start this journey
If you're into grillin, it would be great to hear your comments, suggestions, and ideas.
Next post I'll share with you an absolutely delicious grilling experience that you, your friends and family will love.
Thanks for checking in and come back for some Real Grilling with Patrick.

Cheers.!