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Steve Irby

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    Pensacola FL

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  1. @btbyrd beautiful sear on that steak. Yesterday it was six dollar day at a local "bargin bin" store where I spotted a nice Mafter pan. Once home it took about two minutes with my vise to press the handle back to the original position. I'll start the seasoning process later today. Seared steak is in my future!
  2. Steve Irby

    Dinner 2024

    Thanks, Here's a copy of the recipe from a blog. Pretty much like the recipe as published with the omission of ingredients by weight. The original recipe called for floury potatoes so I used russets. I used pancetta for that delicious stuffing and Wright thick cut bacon roasted with the potatoes. If you want to gild the lily you could make a pan gravy after searing the chops. Costolette di Maiale con Salvia (Pork Chops with Sage) Serves 4 2-1/2 lb. all-purpose potatoes, peeled and diced sea salt and freshly ground black pepper 4 thick pork chops, on the bone 24 fresh sage leaves 1 bulb of garlic 4 slices of prosciutto 4 tablespoons butter, finely diced 4 dried apricots extra virgin olive oil flour 6 thick strips of pancetta or bacon (1/2 inch thick, if possible), or an 8-oz. package of pancetta lardons Preheat the oven to 425°F. Put your potatoes into a pot of salted water and bring to a boil. Give them 3 or 4 minutes - you only want to parboil them - then drain them and allow them to steam dry. Lay your pork chops on a board and insert a small paring knife horizontally into the side of each chop to make a hidden pocket. Make sure the tip of your knife stays in the middle of the chop, as you don't want to cut through the meat to either side. Be careful -watch your fingers! Set aside 8 of the largest sage leaves. Add 8 more leaves to your food processor with a peeled clove of garlic, the prosciutto, butter, apricots, and a pinch of salt and pepper and give it a whiz. This is now a beautifully flavored butter that can be divided between the pork chops and pushed into the pockets. Dress the 8 large sage leaves that you set aside with a little oil and press one side of them into some flour. Press a leaf, flour side down, onto each side of the chops (so you have 2 leaves on each chop). Leave the chops on a plate, covered with plastic wrap, to come to room temperature while you get your potatoes ready. If you're using thick strips of pancetta, slice them into matchsticks, as thick as a pencil. Put them into a large roasting pan, with your potatoes, the remaining sage leaves, and the rest of your whole unpeeled garlic cloves. Drizzle with a little extra virgin olive oil and put the pan into the preheated oven. After 10 minutes, put a frying pan on the burner and get it very hot. Add a touch of olive oil and put in your seasoned pork chops. Fry for 10 minutes, until golden and crisp on both sides, then remove the pan of potatoes from the oven - they should be nice and light golden by now - and place the chops on top. Put the pan back into the oven for 10-15 minutes, depending on how thick the chops are, then remove the pan from the oven and serve.
  3. Steve Irby

    Dinner 2024

    I was breaking down three pork butts to make sausage a few days ago and decided to save these steaks for another use. And the use was a recipe for pork chops and sage from Jamie's Italy. I had been eyeing this recipe for awhile and finally bought some dried apricots for the stuffing. The stuffing is a paste of butter, garlic, prosciutto and apricots. Served with a simple green salad. I will definitely be preparing this recipe again.
  4. Steve Irby

    Breakfast 2024

    It's a cold, rainy and windy day on the Gulf Coast. Perfect weather for a bowl of gumbo prior to walking the dogs.
  5. I had the shrimp do double duty for the appetizer last night. They topped out the tuna tower and were layered with remoulade sauce between the fried mirliton slices in the Shrimp Napoleon.
  6. Did a little baking this morning and it sure has the house smelling good. Started out with two loaves of bread and finished with a pear crostata. The crostata recipe is from Jamie Oliver with a substitution of pears for figs. My wife's 95 year old friend made us a pecan and cranberry tart to add to the mix.
  7. Steve Irby

    Lunch 2023

    Lunch was leftover chicken karahi combined with shredded cabbage, green peas and a rich turkey broth. I finished the soup with green onions, jalpeno and lemon slices served over medium grain rice.
  8. Steve Irby

    Lunch 2023

    Burnt ends and slaw for lunch. The pickled onions are adapted from a Judy Rogers recipe and the ancho-fig sauce from Aaron Franklin. The sweet pickle used in the slaw came from the pantry and were based on my mom's recipe.
  9. Fresh garlic, thyme, oregano and rosemary with a little dried fennel and coriander. I also added some preserved meyer lemon.
  10. Here's a photo of the turchetta after being browned and sectioned. Very moist and tender after 5 hours @ 138F. I sectioned it into three portions for latter use.
  11. Steve Irby

    Dinner 2023

    Supper was leftover leftover's. I prepared a pho-ish type turkey broth the other day and went a little heavy on the garlic and chili paste. I toned it down a little last night with the addition of turnips greens and broth. The turnip greens were a hybrid called Alamo that were really tasty (and tender)
  12. Steve Irby

    Dinner 2023

    A light supper for the post Thanksgiving taper😛. Two dozen oysters and a bowl of gumbo. The gumbo used SV turkey leg quarters and homemade andouille sausage. The oysters were the best of the year - briny, fat and a steal at $15.99 for two dozen.
  13. Thanks, I used pecan pellets and smoked the meat for a little over 3 hours. That little Smokai will crank out quite a bit of smoke with the air pump on high and was glad to get such good color. My gas grill is getting pretty old (and inefficient ) with one burner on low. I checked the internal temp toward the end of smoking and was below the water bath temp.
  14. I'm finishing up my annual turkey fest. I cooked two birds - one 17# and the second 12#. The leg quarters and wings were seasoned, bagged, then sous vide for 36 hours at 148. I let them air dry for a few hours then smoked with my Smokai pellet smoker on the gas grill. Two legs quarters have been deboned and will be used in gumbo tomorrow. The breast were prepped three different ways. The tenderloins were separated from the breast and were bacon wrapped and bagged. The larger breast was prepared using the Serious Eats turchetta recipe then bagged. The smaller breast was seasoned and bagged. They were cooked at 138 for about 4 to 6 hours. I'll finish them by flash frying over the next couple of days.
  15. Steve Irby

    Dinner 2023

    Here's another pasta dish. A quick sauce composed of sautéed onion, garlic, campari tomatoes, capers, cured lemon and thyme. Served with feta, olives, Italian sausage and Aleppo pepper.
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