Steve Irby

May 15

14 hours ago, rotuts said:

@Steve Irby

I had never heard of Salmon Rockefeller.

looks very interesting

do you plate yours over mashed potatoes ?

I think the dish was a restaurant original. I use gruyere cheese grits as the base.

May 14

Dinner was leftovers from a late lunch on Saturday. My wife is very involved in animal rescue and I prepared a big spread for the TNR gang. The mezze's included roasted beets and carrots with whipped citrus goat cheese, marinated roast peppers and eggplant (Escalivada), grilled zucchini , sautéed shrimp with feta, smoked eggplant dip (Mutabal) with toasted pita and bread. I was so busy with prep and serving that I didn't take a single picture.

Dessert was white chocolate cheescake. This slice is heading over to the next door neighbor.

The main course on Saturday was my take on Salmon Rockefeller as served at the former Madison's Restaurant. This photo was from dinner a few years ago but the plating was identical. My blender hollandaise was definitely not as good this time as it was a little thin.

May 12

Dawn to Dusk loaves. Started in the AM with 1000 grams of flour at 78% hydration and 2.4 grams of yeast. Finished sometime after dark.

May 9

Tonight's supper was leftover grilled salmon repurposed into salmon cakes with celeriac remoulade. Served with a pizza slice from Flourish

And yesterday we had Chinese broccoli, chickpeas and preserved lemon over pasta. Topped with Fulvi pecorino Romano and Aleppo peppers

May 6

@BonVivant that fried okra and tofu has me drooling. What's the procedure for the tofu and duck yolk sauce?

Okra was also on our menu today. Lunch was a variation on "Meat and Three". The okra is sliced then rolled in cornmeal prior to frying in hot oil. My Mom couldn't fix enough for us kids.

May 4

A little grill action for some very nice eggplant and zucchini from the farmers market. The vegetables were brushed with olive oil, lemon juice and S&P then grilled on my gas weber. The grilled vegetables were topped with Kashaval cheese, oil cured olives, tomatoes and fresh oregano & mint. It made for a very nice lunch served on a toasted pita.

May 4

1 hour ago, KennethT said:

Looks great! How did the potato scales stick to the fish?

I thought they adhered very well. I used a raw russet dipped in a cornstarch and butter mix. The prepped fillets were placed in the frig for about 20 minutes then seared off in a black steel pan. The scales didn't shift going into the pan or when they were flipped.

May 3

After a few higher priced restaurant meals recently I decided I better step up my game. The old SSI check doesn't go as far as it used to with entree's hitting $40 bucks. Todays lunch was potato crusted cod with a pea puree. This was my first try with potato scales and I was very happy with the results.

Here's another cod dish from last week. Greek inspired salad with some mint and basil and a really creamy goat feta.

April 22

Pommes Anna is kind of my go to comfort food and tonight it was topped with a little ode to Spain. Not that I've been to Spain but I have aspirations! Seared cobia with pecans, green olives, onion, garlic and a lot of butter and lemon juice. My Ozempic was caught flat footed.

February 25

@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!

January 12

8 hours ago, billyhill said:

Beautiful, can you provide me with more information? Temp, technique, seasoning? The results leave my mouth watering and such a humble ingredient!

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.

January 12

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.

January 3

It's a cold, rainy and windy day on the Gulf Coast. Perfect weather for a bowl of gumbo prior to walking the dogs.

December 25, 2023

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.

December 24, 2023

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.

December 12, 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.

December 8, 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.

December 4, 2023

41 minutes ago, gfweb said:

What's the stuffing?

Fresh garlic, thyme, oregano and rosemary with a little dried fennel and coriander. I also added some preserved meyer lemon.

December 4, 2023

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.

December 4, 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)

November 27, 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.

November 25, 2023

10 hours ago, KennethT said:

First - beautiful job on the bacon lattice! What type of wood did you use to smoke the leg quarters? How long did they smoke for since they were already fully cooked and tender?

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.

November 23, 2023

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.

November 17, 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.

September 18, 2023

This dinner would be just like I had as a kid if I had used yellow cheddar cheese on the pear instead off white. You can tell we did not have guest by the absence of iceberg lettuce under the pear😊. The beef is carved off a prime brisket (packer) that I bought at Sam's earlier in the week. It was roasted for about 12 hours at 220. I loosely tented it the last couple of hours. The fond made the best mahogany colored gravy.

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