Steve Irby
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Posts posted by Steve Irby
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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 lardonsPreheat 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.
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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.
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It's a cold, rainy and windy day on the Gulf Coast. Perfect weather for a bowl of gumbo prior to walking the dogs.
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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.
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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.
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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.
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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.
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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.
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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.
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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)
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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.
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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.
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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.
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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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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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2 hours ago, horseflesh said:
Hey @Steve Irby one more quick question about your JVR... I cannot figure this out from the manual.
When it is pumping down, can you use the Stop button to stop pumping and immediately begin sealing? Or, does it only abort the cycle?
I am hoping for the former as when sealing liquids I find it easiest just to watch what is happening, and seal instantly if there is an overflow risk.
Edit to add: If I understand this JVR video correctly, at 5:27 he says that hitting the Down button during pumping will skip ahead to sealing. That's exactly what I was hoping for.
Stop does abort the cycle while using the down button progresses to the next step - seal. The glass lid makes it very easy to monitor overflow. The keypad has an optical sensor so it's important to let you finger cover the icons.
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Brisket sandwich coming up!
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On 9/10/2023 at 1:24 PM, horseflesh said:
@Steve Irby another year has passed, how do you like that JVR Vac100?
My mom is looking for a vacuum sealer, so I'm looking for recommendations on units a lot like this, with a good compromise between counter space occupied and interior space... And an oil pump.
I've been out of the chamber sealer shopping game since I got my Minipack about 10 years ago so I don't know what the current value picks are... If anyone has suggestions, please lay 'em on me.
I'm very satisfied with my purchase. I use the unit daily and it has performed flawlessly. It's been easy to clean and service. My brother bought one for christmas this past year and he is pleased with his unit too.
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Gulf shrimp and Conecuh sausage over Dixie Lily yellow grits. The sauce was made with shrimp stock, butter, fresh corn, tomatoes, serrano peppers, and green onions.
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I'll add a couple of desserts from the past week or two since I'm Jonesing for a little something sweet tonight. Black bottom pie which has been a family favorite for 50+ years
And amaretto white chocolate cheesecake with raspberry that has become another family favorite.
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Chicken Salan over basmati rice. Served with a spiralized cucumber salad.
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52 minutes ago, Ann_T said:
This is why I bake bread.
Me too. It's hard to get your butter to pool up on regular bread😋😋😋
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4 hours ago, Duvel said:
Open Leberkäse sandwich (man-sized version) …
Perfect bread to meat ratio. Just enough bread to keep the finger tips from getting the mustard jar greasy.
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@heidih Greens and beans are both the source of pot liquour in the southern states. I used the pink eye purple hull pot liquor for lunch and for supper I had a bowl of the turnip green pot liquor with rice and ham. Here's a link to an interesting discussion of different variety of peas common in the south and the resulting pot liquors https://hemctier.wixsite.com/mctierfamilyfarm/post/2019/09/18/whats-pot-liquor
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Working mans lunch. The purple hull peas and cornbread are mixed and mashed on the plate then topped with pot liquor and pepper sauce. This one of favorite childhood meals-we got to play with our food!
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Current sales, deals, and bargains (Part 2)
in Kitchen Consumer
Posted
@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!