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!