Steve Irby

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About Steve Irby

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    Pensacola FL

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  1. Dinner 2017 (Part 3)

    I bought the Campari's at WD on Sunday and they were $3.49/#. Definitely on the high side but the other four types/brands were not in the best of shape. I had my heart set on a greek salad that night so I bit the bullet bought them. The salad was great and the tomato premium turned out to be worth it.
  2. Dinner 2017 (Part 3)

    A not quite ready for prime time dinner to start the week. I had a couple of sous vide duck breast tucked far-far away in the freezer that I liberated from the gloom. Other than the light from the incandescent bulb they hadn't seen the light of day for awhile. Served with a balsamic vinegar, chicken stock and homemade fig reduction. A little sweet potato hash browned up in the duck fat and re-purposed asparagus completed the food pyramid.
  3. Dinner 2017 (Part 3)

    After three days of sub-par food in the FL panhandle tonight's offering was as much therapy as dinner. I had a couple of decent shaped potatoes that I prepped in the spirit of Francis Mallmann and roasted up the trimmings with cherry tomatoes, oil-cured olives and capers. I had too much liquid from the tomatoes for the potatoes to bind but the dish was delicious! De-boned some chicken thighs, simply seasoned and forgot about the preceding days. Finished all preps with a splash of olive oil and fresh herbs.
  4. Dinner 2017 (Part 3)

    Not quite dinner yet but just a few hours away. Boston Butt, porchetta style, with knife pockets stuffed with thyme, sage, oregano, rosemary, garlic and fennel pollen. Gilded the lily so to speak by finishing the pockets with guanicale strips.
  5. Dinner 2017 (Part 3)

    Fresh Pompano caught by neighbor this morning. Two preps, but the brown butter, sage, and pistachio was my fav.
  6. Dinner 2017 (Part 3)

    Really tasty hanger steak. Weighed in a little under than 2# and I thought it would be good for dinner tonight, for me and the wife, with enough leftovers for lunch tomorrow. We keep nibbling so lunch is going to turn out pretty light.
  7. Lunch! What'd ya have? (2017)

    It was a nice weekend for the grill. Cooked three different sausages that I made a few months ago. Chaurice, Longanizo, and a harissa seasoned sausage.
  8. Dinner 2017 (Part 2)

    Dinner was sous vide country style pork ribs with pommes anna and asparagus. The pork was seasoned with fresh herbs (thyme, rosemary, oregano) and cooked for 18 hours @ 145F. I made a quick sauce from the pouch juice, pork demi-glace and finished with sour cream.
  9. Dinner 2017 (Part 1)

    Here's a batch of Ukrainian style sausage that I made over the weekend. It's a beef and pork sausage that is poached, air dried, then smoked. it's doing double duty this week for lunch and dinner.
  10. Dinner 2016 (Part 11)

    Santa came early with a Smokai smoke generator. The main use will be for a homemade smoke house but I installed it on my Weber gas grill. I cooked two slabs of ribs for about 5 hours and they came out really nice. I used a bbq rub from Butcher & Packer. The pellets for the smoker are a blend of apple, cherry, hickory and hard maple.
  11. Instead of cookies I decided to give the curried peach, jalapeno peach and blueberry BBQ glazes/preserves as gifts. Hot packed into 4 oz. jars. The blueberry and curried peach are phenomenal.
  12. Dinner 2016 (Part 11)

    That second photo is a double or triple like!
  13. Dinner 2016 (Part 10)

    Beautiful photography and composition.
  14. Dinner 2016 (Part 10)

    Great looking dishes.