Steve Irby
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Posts posted by Steve Irby
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Another Jody Adams recipe that I haven't made in awhile - Grilled Smoked Chicken with Poppy Seeds and Pancetta. I substituted Wright's Bacon for the pancetta and dry brined the smallish 3# chicken for 24 hours. The paste applied prior to grilling includes fresh rosemary, fennel seeds, flat leaf parsley, garlic, honey, lemon zest and poppy seeds. It is a thing of beauty coming off the grill and taste great.
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Dinner was a favorite recipe from Jody Adams In the Hands of A Chef that I haven't made in a few years. Fazzoletti with lemon cream, pistachios, spinach and roasted tomatoes.
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@ElsieD My mom blanched garden vegetables and I'm following in her footsteps. She would start freezing water in empty milk containers prior to canning so she could chill the vegetables after processing. I have the luxury of an ice maker to build my inventory and sharp knives. She had a couple of dull Old Hickory knives that she used just about her whole life.
We drove over to Cassebaum Farms Produce yesterday and bought a bushel of shelled speckled butter beans, half bushel of creamer peas and other fresh vegetables. I've never had nicer shelled beans/peas than these. I did not have any "bits and pieces" to pick out or have a lot of dirty scum during blanching. I put sixteen pints of beans and eight pints of peas in the freezer.
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On 6/16/2025 at 8:54 AM, Ddanno said:
Out of curiosity, why do you make them in the fall?
@Ddanno The short answer is food safety. I only make sausage when a cold front moves through so I'll have a two or three day window with temps below 50 F. I usually make three or four types of sausage for a total of ~forty pounds. Cold weather and a large room (garage) makes the job much easier! Some of the sausage cured with pink salt benefit from air drying at lower temps. The attached photo is two types of sausage on a drying rack made out of a commercial pizza oven conveyor belt that I repurposed.
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Fresh corn season is upon! I bought 36 ears today that I put up as cream style corn, 24 ears on Wednesday as cut corn and 12 ears last week as cut corn or on the cob. The corn today was kind of starchy like field corn so I just nipped the tops of the kernels off and raked out the milk with the back of my knife. I gave the corn a quick blitz with an immersion blender to finish. My JCK Blue Steel No.2 Kiritsuke knife does cuts through the kernels effortlessly. I've been buying the corn at Walmart for thirty-three cents/ear when it looks really fresh. All of the corn has been sweet to super sweet. I've put up about 26 pints todate
Cut Corn
Light cut and back dragged for cream style
Cream style blanched and ready for the freezer
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@OlyveOyl that jumbo lump crabmeat is beautiful! And that's a lovely salad with the avocado balls.
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Ottolenghi's starter was our dinner. And the first artichokes that I've ever cooked!
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I'll have what she's having! Actually I did but mine was all smushed up on the plate. And my portion size was considerably larger😋 I prepared this vegetable plate for my 97 year old neighbor. Lima beans with rosemary, garlic and EVOO; turnip greens with bacon and sausage; mashed potatoes with half & half and butter; and fresh sweet corn tightened up with a beurre manie. And no southern lunch is complete without cornbread.
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7 hours ago, Ddanno said:
You can't casually leave an interest bomb like "homemade sausage" without a bit more info, can you?
I guess I was distracted by my sweating bottle of Sierra Pale Ale. I make two or three different fresh sausages every fall with a spanish longaniza always in rotation since at least 2015. Here's a photo from 2018 taken in my garage. My wife was so happy when I got a second hand stainless table and moved my seasonal sausage production out of the kitchen.
And here's the 2024 run of a batch of smoked hot links and longaniza
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It's been a steamer on the Florida Gulf Coast so I was looking for a minimal effort dinner. Grilled vegetables and homemade sausage fit the bill.
This is the fifth peach galette that I've made in the past two weeks. This particular run of Chilton County peaches has been really good so it's been "strike while the irons hot"
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A simple breakfast of very good seasonal fruit served over yogurt and granola with a drizzle of local honey. The coffee is a flat white made with Sweet Maria's Espresso Monkey Blend.
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On 6/10/2025 at 12:15 PM, Ann_T said:
Forgot to post the egg salad sandwich I made for Moe the other morning when I baked the focaccia.
I thought you focaccia was sticking out it's tongue and taunting me then realized it was the tomato!
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After spending too much money on mediocre food while dining out recently I decided splurge on a few treats to enjoy at home. Repurpose my dining dollars so to speak. After a lifetime of buying generic olive oils I decided to get a selection of monovarietal olive oils to experiment with. I enjoyed the vibe from https://oliveoillovers.com/ and ordered a selection of oils. They offer free shipping on orders over $100 and offered a free 100 ml sampler for orders over $125. I think I got out the door for $136 with an assortment of very promising products. I've only tried the Grumpy Goats coratina oil so far but it is very tasty. BTW Olive Oil Lovers did a great job packaging the order.
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A cooling sandwich for a hot day. Marinated artichoke hearts, confit tomato's, cucumber, sweet onion, mushrooms, kalamata olives, muenster cheese and a generous splash of coratina olive oil on a bagel.
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My flat of marked down peaches has made a lot of neighbors happy. I made four galette's which I gave away except for a couple of slices. The flavor of the peaches, as @Smithy and @OlyveOyl commented, matched the flavors of our memories. For eight dollars I got four galette's, ~10# of prime sliced peaches in the freezer and a whole lot of love.
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29 minutes ago, ElsieD said:
Do you ship?
Unfortunately I don't have the will power to build any inventory!
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Our local produce market had these really nice Chilton County peaches on the quick sale rack for $8.00 for about ~15-16 pounds. I'll buy a flat or two each summer and freeze for smoothies or cobbler. The peaches are usually bordering on over ripe or ding up and I' have to cull some. These were pretty flawless. As much as I love a peach cobbler it's hard to beat a galette or tart made with great fruit.
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Probably one of favorite summer meals. Catfish, potato salad and coleslaw. I fried about four servings of fish which turned out to be three portions for me and one for my wife😋. Served with a quick dill pickle tartar sauce and lemon.
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On 6/5/2025 at 12:46 PM, Smithy said:
Nice job on gussying, @Steve Irby! (I love that word. 😀 )
I was heavily influenced by Jeb Clampett!
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Looks like it's been a good week for pasta! Tonight's dinner was homemade cheese ravioli with Italian oyster mushrooms topped with parmesan reggiano.
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I started to make a greek salad for lunch but it looked pretty boring. I decided to gussy it up a bit by adding some fresh mint, basil, oregano and garlic chives along with domestic feta that I cubed and rolled in calico spice blend from Worldspice and includes purple sumac, mild red chile, dill weed, black sesame, and sea salt . I dressed the romaine prior to assembly with oil and vinegar and finished the salad with a feta and goat cheese dressing. The dressing was made by adding feta with brine, goat cheese and a clove of garlic to my almost empty mayo container and emulsyfing with my stick blender.
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Another protein from the freezer. Fried catfish seasoned with Zatarain's seasoned fish fry served on cuban bread from BJ's. I cut the filets into fingers so there's a lot of crust. Finished with a generous swipe of mayo and Tony Chachere's creole seasoning.
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Lunch was smoked turkey breast, fresh roasted green chilis, bacon and pepper jack cheese on a toasted sesame seed brioche bun. Topped with sweet onion, avocado and tomatoes. I had forgotten that I smoked two breasts on the grill last November and then froze them. The chamber vacuum sealer does a phenomenal job in maintaining food quality.
The breasts were smoked using a Smokai smoke generator with pecan pellets.
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Not the most photogenic plating but this shrimp and chicken karahi dish was delicious. It's loaded down with fresh garlic and ginger with quite a generous amount of kashmiri curry powder. Served on spiralized zucchini which helped to temper the spicy gravy.
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Dinner 2025
in Cooking
Posted
I use a Smokai smoke generator with apple pellets