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Steve Irby

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Everything posted by Steve Irby

  1. Steve Irby

    Dinner 2020

    Thanks. I cooked them three hours @ 140F plus another 45 minutes as the water bath came up to temp. The meat went from the fridge at 38F into a cold water bath and it took awhile for the Anova to bring the five double chops to temp. The sausage texture was great. It was definitely fully cooked and I think I will drop the temp to 135 on the next batch.
  2. Steve Irby

    Dinner 2020

    Dinner was faux stuffed porkchops served with mashed potatoes and a green salad. The chops were actually laminated with homemade sausage placed between two chops, dusted with transglutaminase, vacuum bagged and cooked sous vide.
  3. Steve Irby

    Breakfast 2020!

    Tamales with queso fresco, avocado, tomatoes and salsa from the farmers market.
  4. Steve Irby

    Lunch 2020

    Chili-rubbed salmon sandwiches. Fresh bread and perfectly cooked fish made for a great lunch. The thick end of the fillet had that melty, oozy, buttery texture that made it hard to quit "trimming".
  5. Steve Irby

    Lunch 2020

    The chicken oysters made it to the table. Le sotlylaisse with local arugula and tomatoes. Dressed with last nights citrus vinaigrette with the addition of horseradish. The salad was topped with montasio cheese and served with a side of Pommes Gaufrette .
  6. Steve Irby

    Dinner 2020

    A couple of easy peasy dinners. Last night was crab cakes with a radicchio orange salad from an e-recipe by Lidia Bastianich. I bought a fresh leafy head of radicchio at the farmers market and combined it with the other ingredients including radishes, oil cured olives and orange supremes. It was dressed with a simple dijon vinaigrette of lemon juice and orange juice\pulp. The previous nights dinner was fresh zucchini spirals cooked al dente with red onion, mushrooms and topped with Rao's jarred sauce with homemade luganeca sausage. The sausage is seasoned with fre
  7. Steve Irby

    Lunch 2020

    It's kind of strange to have limited meat supplies and still have low prices. I bought some really nice leg quarters at Sam's for 59/cents lb and a prime beef packer for $2.94 lb. The leg quarters had a portion of the back attached that I filleted the "oysters" for a later meal. I marinated the chicken with fresh thyme, rosemary and sage and then grilled. The chicken with fresh corn and a vinegary coleslaw made a great lunch. Vacuumed bagged, bacon wrapped, deboned leg from a few weeks ago. The Vacmaster VP112 continues it's yeoman servi
  8. Steve Irby

    Dinner 2020

    I was breaking down some pork butts for sausage and decided these well marbled cuts would be perfect seared. They pan drippings were finished with a quick sauce of meyer lemon, butter, garlic and rosemary. I made a caeser'ish salad with pecorino romano to counter the fatty richness of the pork. The fatty pork was really tasty.
  9. Steve Irby

    Dinner 2020

    We had a quick salad last night with grilled salmon and pineapple. The main focus was cubing and seasoning four pork butts to make into sausage. Today I ground and linked up approximately six pounds of luganeca, six pounds of shawarma/feta and ten pounds of southern style sausage using A. C. Leggs #10 blend. I added some pink salt to the Leggs batch since I plan on smoking some tomorrow. I set aside about four pounds of Leggs as bulk sausage for breakfast patties. Supper tonight was a test link of each style for quality control purpose's. No photo but the samples were great.
  10. Steve Irby

    Lunch 2020

    I had some leftover pulled pork that I incorporated into tamales. I used the rendered fat and jelly from the roasting pan in the masa. They were really tasty coming right out of the steamer.
  11. Steve Irby

    Dinner 2020

    The hot dish tonight was orphaned vegetables with tempura batter wanna-be. I had some leftover vegetables in the frig (gold pepper, zucchini, artichoke hearts) that became a fritto misto type dish to accompany beer (for me) and wine (for the wife).
  12. Steve Irby

    Lunch 2020

    Lunch was a bacon, green chili cheeseburger with chips on a homemade bun. Wright Bacon, Hatch Chilies and Tillamook Pepper Cheese helped produce a great burger. The buns were from a KAF recipe. I roasted the peppers last year and froze them on big sheet pan prior to vacuum bagging. It makes it easy to break off a chunk for meals. The potato chips were double fried then hit with sea salt.
  13. Steve Irby

    Dinner 2020

    Very full tart from the Plenty cookbook. The pie crust was bit of a struggle. Warm temps, high humidity and losing power due to severe thunderstorms were the primary hurdles. The filling itself takes a bit of time to complete but boy is it tasty.
  14. Steve Irby

    Dinner 2020

    Thanks, yes those are deboned drumsticks stuffed with toulouse sausage. I'll include a couple of pictures during prep. After stuffing I always wrap each drumstick with plastic film to hold the bacon in place prior to slipping into the vacuum bag. The bagging ensures good adhesion of the bacon and overall appearance. The next day they are ready for the grill or SV bath.
  15. Steve Irby

    Dinner 2020

    I've been shopping/cooking like others have been buying toilet paper. I know I don't need that big a** can of Bush beans from Sam's but I can't help myself. Thank God for a chamber vacuum sealer and an extra freezer. Over the past few days we've had a lot of yummy baked beans, cajun potato salad, homemade tortilla chips (please get behind me Satan) and various grilled meats. I'm also riding the skirt steak surge like others. Tonight's attempt at moderation was a compressed watermelon salad with feta. It was so darn good after the "heavy' food binge of t
  16. Steve Irby

    Lunch 2020

    The recipe is posted on a sausage centric site by Len Poli. I came across the site shortly after my introduction to sausage making via Charcuterie by Ruhlman & Polcyn. It's been a great resource for formulations by nationality and each recipe opens as a .pdf so they are easy to archive. Here's the link to the Toulouse - http://lpoli.50webs.com/index_files/French Toulouse.pdf My favorite formulation is the spanish longaniza - http://lpoli.50webs.com/index_files/Longaniza-Spanish-fresh.pdf
  17. Steve Irby

    Lunch 2020

    A little baking and grilling today. I bought 10# of chicken leg quarters and froze the thigh portion for later use. I deboned the drumsticks and stuffed with homemade Toulouse sausage. I skinned then bacon wrapped seven portions and kept three skin on. I smoked the chicken on my weber gas grill using my Smokai smoke generator. I'm also cooking a pork butt on the grill which will come off later in the day. I baked the bread this morning and reheated a apple pie from the local farmers market. I'm pretty stuffed and am looking forward to my nap!
  18. Steve Irby

    Dinner 2020

    I cut up a few catfish fillets into "fingers" and fried them along with the oysters.
  19. Steve Irby

    Dinner 2020

    Prep And dinner.
  20. Steve Irby

    Dinner 2020

    I don't want to sound overly dramatic but the fennel soup was simple but sublime. Fennel, along with celeriac, are a couple of ingredients that are rarer than hen's teeth on menu's in the deep south. I've been pretty resourceful in incorporating celeriac into various dishes but fennel has certainly lagged. BKEats piqued my interest with fennel pesto last week so I incorporated fennel it into a light soup. The soup base was a puree of fennel, onion and chicken stock. The soup was finished with diced potatoes, cauliflower and fennel fronds.
  21. Steve Irby

    Dinner 2020

    The problem for us gluttons is we graze all day then come meal time we're not hungry. I cooked a ham early in the day and if it hadn't been for my wife hogging up the counter top in front of the ham it would be gone by now. Dinner was pop overs, deviled eggs and a little bit more of the ham.
  22. Steve Irby

    Dinner 2020

    Just like my mom made them! The sliced onions are soaked in milk and then tossed in a brown paper bag with AP flour.
  23. Steve Irby

    Dinner 2020

    I've been jonesing for a good cheeseburger so I took my first crack at brioche buns today using a recipe from the NYT. The buns and burger, with a side of onion rings, hit the spot.
  24. Steve Irby

    Lunch 2020

    I made a batch of pizza dough from Ken Forkish FWSY and used two portions of dough yesterday for pizza with homemade pork sausage and pepperjack. Today I used one portion for pizza with smoked turkey, more pepperjack and oil cured olives. The remaining dough was roughly formed and baked after the pizza was cooked. I used the gas grill both days.
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